Menu Development Planning and Design Report - Nelson College

This report, prepared for Nelson College London's Unit 21: Menu Development, Planning and Design, examines the critical aspects of menu planning and design within a hospitality context. It begins with an introduction that highlights the menu's significance as a communication tool and a control document for a hospitality business. The report then delves into key considerations, including calculating menu item costs and the importance of costed and priced menus. The report emphasizes the need for accurate cost calculations and the alignment of menu pricing with inventory processes. It discusses the importance of setting budgets and food cost percentages. The conclusion summarizes the key takeaways, reiterating the significance of menu planning and design for restaurants. The report also includes references to relevant academic sources.