Casamia Restaurant: Menu Planning, Design, and Requirements

This report provides an overview of menu planning and development, focusing on Casamia Restaurant. It examines various menu types such as à la carte, table d’hôte, functions, and cycle menus, highlighting the principles of menu planning, including meeting nutritional requirements and family needs. The report also discusses business and customer requirements such as price, quality, choice, and convenience, and how these factors impact menu design. It compares and contrasts different menus, emphasizing the importance of aligning menu design with customer preferences, business needs, and maximizing profit. The analysis underscores the dynamic nature of customer requirements and the importance of skilled staff and resource availability for successful menu implementation. Desklib provides access to this and other solved assignments for students.

Menu planning and
development

Table of contents
 Introduction
 Task

INTRODUCTION
Menu is related to those statement of the hotel and restaurant under which the information
about the dishes of food available in the hotel are written under. It is one of the important
and valuable statement of the hotel because it aware the customers about the food of the
hotel and their price list. It is the duty of the managers of the hotel that the menu of the
hotel are developed in such a way to aware the customers about the company. The menu of
the company must be attractive so that the customers are influenced towards the company
which benefits the hotel in many manner.

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There are large number of dishes and beverages are present in the organisation which
should be reflects by the menu so that the customers are influenced to purchase the same.
Menu planning has played important role in the success of the organisation because it is the
primary document which is seen by the customer in the hotel. The organisation which is
chosen here to demonstrate this report is Casamia. It is one of the important and valuable
organisation of the United Kingdom. This report provides brief discussion related to the
development of the menu for the organisation.

P1. Examination of principals of menu planning as well as deigns in order to meet
requirement of business and customers for range of menus
Types of menus
Menu is related to those document of the company under which the information related to
the foods and beverages are written. It is one of the important and valuable aspect of the
organisation which provides positive returns to the company if they are developed in
effective manner. There are different types of menus are present in the market which can be
used by the organisation and the brief discussion related to the same are given below:

à la carte:
it is one of the valuable French work which is related to those menu which is existing in the
organisation. It refers to those food which is ordered separately from the other meals. The
prices in these menus are separately included and is used for upscaling in the organisation.
In this type of menu the guest are required to pay the prices of the food separately.

Table d’hôte:
It is related to those menu of the hotel under which the guest are
provided the completed food in comparison of the fixed price. There
are different types of things are present in this type of menu such as
desserts, appetizers and many more. It is one of those menu of the
organisation which offers minimum wastage of the food.

Functions:
It is related to those menu of the organisation which is prepared by
the managers for the special functions and the occasions. There are
different types of occasions are placed such as weddings, birthday
party, office party and many more. There are generally two or three
meals are placed in this menu which is selected by the host party. It
is very important for the host that they provides the number of
guests attend the party.

Cycle menu:
it is related to those menu of the organisation which consist of the
repeated dishes for specific period of time. There are some reasons
are present through which the restaurant has used this type of menu
such as small cooking due to limited number of resources in the
hotel.

Principle of Menu Planning:
Meeting nutrition requirement: it is one of the important and
valuable principle of the menu planning that the meals offered by the
company should contains different types of nutrition so that the health factor
of the guests can be satisfied.

Meal pattern fulfil needs of family: As per this principle of the menu
planning, the meals of the company are developed in such a way that fulfils the
demand and expectations of the family. There are different types of members
are present in the family and the body condition of each member of the family
are different so it becomes important for the meal that they are developed in
such a way to satisfy the needs of all the customers. If the family are contained
heavy worker then it becomes necessary for the meal that the level of calories
are high which is helpful in energy generation

Determination of requirement of business and customers which needs to be fulfilled
for purpose of maximisation of profit for different menus
The main focus of the company are based on profit maximisation which is one
of the most important requirement of the customers and the business. The
requirement of the customers are dynamic as they changes time to time so it
becomes the duty of the managers of the organisation to analyse these needs
and try to fulfil them so. There are some requirement are mentioned below
which is fulfilled by the managers of Casamia and the brief discussion related
to the same are given below: