Unit 21: Menu Development, Planning and Design Assignment Report

This report examines menu planning and design within the context of a hospitality business, specifically referencing the Capital Hotel. It delves into the principles of menu creation, emphasizing the importance of aligning menu offerings with customer needs and preferences to maximize profitability. The report explores various menu types, including a la carte, cycle, and beverage menus, and their impact on customer satisfaction and business success. It highlights the significance of factors like pricing, health considerations, and equipment availability in menu development. Furthermore, the report presents a realistic plan for menu development, including environment, flexibility, and the use of specials and signature dishes. The report concludes by emphasizing the importance of management and online presence for long-term success.

MENU DEVELOPMENT
PLANNING AND DESIGN

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
The principle of menu planning and design with high range of different menus........................3
Business and customer requirement needed to maximise the profits..........................................4
Realistic plan to develop menu....................................................................................................5
Produce menu and business requirements to profits for organization.........................................6
Test and evaluate the menu produced..........................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu Planning and Design is a significant segment inside an eatery as it helps in saving
time just as presents the clients with an assortment of food and refreshment choices to browse.
The capital hotel is well-known to have been visited by Queen and being developed by David
Levin. The hotel actually have individually designed room along with the features that work for
having the better designers. This report examine about the principles of menu planning and
design that meet the customer needs and wants. Along with this also determine customer and
business requirements for fulfilling the range if customer and making over the business profits.
Furthermore the key consideration which needed to be taken into accounts at time of costing and
pricing menus and also accurately cost along with the priced menus to meet range of customer
requirements. Moreover explain about the realistic plan for developing menu and also produce
menu that meets customer needs and wants. Furthermore, also explain the test and evaluate the
menu produced in organization.
MAIN BODY
The principle of menu planning and design with high range of different menus.
A MENU or "bill of passage" is a methods for correspondence, illuminating what the
cook has to bring to the table. The aggregating of a menu is one of the cook's most significant
positions – regardless of whether for foundations, for example, eateries expecting to make a
benefit. Capital hotel should be required to maintain their menu planning along with the having
best design for meeting with the high range of customer satisfaction (Rajak, 2020). This might be
also led them for having their focus on customer needs and as per their needs all the menu
planning and design of various food or beverage can be take place. Furthermore, they are also
required with having the considerable variation and developed their planning is such a way that
customer can easily attract towards their menu. Location should be well-developed and that
could be also situated in potential target market of customer. In planning and design they need to
have their main focus on what customer wants and make the health food item in their food
planning. A la carte, cycle menu and beverage menu that could help an organization for having
their high range of customer and also that could help in making the profits.

Capital hotel menu might be also depends on the various of customer and age group so
that could be important in making the menu and designing over their dishes. While at time of
planning and designing the menu they are must be required to keep in mind about the health
dishes so that could not harm over their health and make their deals with long term (Mourtzis,
2020). Price range unless fair range that could be changed, so that customer are more satisfied
and that might be also occur along with the catering may go out for business. Space and
equipment that keep the menu writer which must be keep the aware or deficiencies and may be
wary while by offering dishes are might be difficult to produce dishes. Number of courses varies
according to all given prior consideration.
Business and customer requirement needed to maximise the profits.
Capital hotel can easily fulfilled the customer and business needed while by making the
proper use of menu planning and design for which they can make their high range of customer. A
la carte menu seems to more expensive from which they can targeted high class of people who
are being more affordable and that can afford the price of their high price of menu. The hotel
also come to know about that in having or designing the menu in proper way that could be easily
for them in attracting more customer (Kuokkanen, 2020). Cycle menu can be easily attracted
their customer and make their requirement to be fulfilled in using the all class people targeted
through which they can have their profits along with this also make their customer to stay long
term. The customer might be order their menu from having their budget and hotel should be
prepared their menu in such a way that could keep their customer for long term and effective
relationship between their hotels and customer.
Beverage menu that could led to have their target over the teenagers people from which
they likes over their food and make their business to be run more smoothly. The customer
requirement can also being important for their business while through which they could be easily
have their high level of customer. This menu can easily help the hotel for developing their large
number of customer and make their requirement to be done while by also using the proper
management in hotel (Kasemsap, 2019). Capital hotel are required to make their menu in such a
way that every level of people can easily afford their dishes and make themselves satisfied in
having their dishes. Customer requirement is also important for them so that could be the best
promotion activities for them in having their large customer which could be also the best part for

business. The customer can easily attract over their new menu in such that ways they might be
have to create some discount and offers in having their changes in dishes.
Realistic plan to develop menu
In having some new menu planning or starting something new in hotel that could also
make their plan about how to deal with customer and how to make business more success (Keane
and et.al., 2021). Capital hotel have also make their more development and that might be also
important for having their business growth in generating new menu planning.
Environment in hotels:-
The first step is for planning new menu that could also led to have some environment
being more attractive through which they can easily make their customer in large number.
Location and various type of people that could be also set in organization a\which help them for
targeting their audience. While having good environment and that could also led to make their
large number of profits and which could be help their business in developing and making their
high growth.
Flexible and change often:-
The Capital hotel ready to adjust things that don't work and attempt new things to check
whether they could be fruitful. Routinely changing menu isn't just an incredible method to
discover what works and what doesn't, yet in addition an approach to assemble energy for
visitors. Attempt to track down a customary timetable for change and stick to it. At the point
when it comes time to change the menu, recollect that don't need to make a huge difference –
keep the best and stir up the rest.
Use special to test menu dishes:-
Specials are an extraordinary method to test and learn for a café. They offer the chance to
perceive what customers like without making them a lasting expansion (Jahnke and et.al., 2017).
Inns accepts specials are additionally an incredible strategy leading the pack up to a menu
change, "they can be utilized to preliminary things so when do switch things up, realize it will
work". The Capital hotel must be required to make their menu cards with having some different
planning and that could be also make their hotel to become more successful.
Having signature dishes:-
An extraordinary dish that grandstands gourmet specialist's gifts and eatery's style,
signature dish ought to be the brilliant egg on the menu. It is the thing that attracts individuals to

foundation and what they leave discussing. In Capital hotel it ought to be the star, yet make sure
to make all dishes deserving of recalling. Maybe than a rose among thistles, make it the gem in
the crown.
Produce menu and business requirements to profits for organization.
Capital hotel has also make their menu and business requirement for which they can have
their more profits along with this could also led them for having their more customer. A La carte
in menu have their various dishes and make their pricing such as that could be more capable for
their customer in having order and that could be more high level of customer satisfaction (Zhou,
2020). A La Carte has such type of dishes Steaks, Crab cakes, Short ribs and Lasagne their
pricing have been in such a ways that every people can be easily affordable and make their
satisfaction easier for high range of level from customer.
Beverage or drinks have their different things so that could be easier in making their
customer satisfied for which that like their drinks or many other things. Menu pricing must be
important for having their customer and that could also have their customer in business so that
easier in attractive towards their menu (Cho and et.al., 2019). In pricing that could have high
range of profits and that might be easier for them in attracting more customer along with this also
have their more long term customer to stay. The customer can also have their main course and
also make their demand or supply for their satisfaction.
Test and evaluate the menu produced.
The hotel can also improve their menu in developing various plans and making various
kinds of design in such a way that customer can easily attract over their dishes. They have the
main focus on how to deal with their customer in making their new menu and that could also
have their more development. The Capital hotels that could also make their business online and
make sure about that what they have designed over the offline at their hotels (Alshammari and
et.al., 2017). Assess the qualities of food, as seen by the five detects – appearance, fragrance,
taste, surface and consistency. Characterize norms and assumptions for each dish and check if
the readied dish coordinates. As they can evaluate in making new menu and that dishes should be
changes ever month so that could help them for come to know about their customer tastes and
preference which is the most important for them. As the menu should be in such a way each and

every class of people can afford them and no one can feel that they cannot order their favourite
dishes due to having high price.
The taste and different dishes should be as per the culture and that developed countries
should be also try to make their large number for customer. They can be also evaluate while by
keeping their store in various street of the states and make sure about the quality of food have
been used for preparing their food (HERJANTO and GAUR, 2017). Temperature of dishes
should be proper such as hot, cold along with the qualities of dishes that should be also in proper.
Capital hotel can also keep their suggestion or feedback system through which they can also
come to know about the various tastes that are to be required by their customer and if there is any
changes that could be easier for them in making their dishes.
CONCLUSION
From the above report it had been concluded that management should be there so that
they can easily have their more customer along with this also make their customer to be work
with long term goals. For having more customer and meet with customer needs they are must be
required to have their online business from which they can easily have their benefits and
competitive advantage can be easily taken in their business. Online could also help over their
customer for looking out some new menu and while by having look over their they can make
their order and some time they can also visit to their hotels for having various kinds of dishes
with their better tastes.

REFERENCES
Books and journals
Alshammari, N. and et.al., 2017. Openshs: Open smart home simulator. Sensors. 17(5). p.1003.
Choi, H.M. and et.al., 2019. Hotel environmental management initiative (HEMI) scale
development. International Journal of Hospitality Management. 77. pp.562-572.
HERJANTO, H. and GAUR, S.S., 2017. Creating memorable experiences: lessons from the
world’s top 10 hotels. Hospitality Marketing and Consumer Behavior. Creating
Memorable Experiences. pp.49-72.
Jahnke, P. and et.al., 2017. Radiopaque three-dimensional printing: a method to create realistic
CT phantoms. Radiology. 282(2). pp.569-575.
Kasemsap, K., 2019. Facilitating customer relationship management in modern business.
In Advanced Methodologies and Technologies in Digital Marketing and
Entrepreneurship (pp. 44-56). IGI Global.
Kuokkanen, H., 2020. Next Stop, Global Responsibility?. The Routledge Companion to
International Hospitality Management. p.152.
Mourtzis, D., 2020. Simulation in the design and operation of manufacturing systems: state of
the art and new trends. International Journal of Production Research. 8(7). pp.1927-
1949.
Zhou, Y., 2020. Service Training: An eLearning Training Course For Hotel Employees.
Online
Keane, M. and et.al., 2021. Evaluating consumers’ choices of Medicare Part D plans: A study in
behavioral welfare economics. Journal of Econometrics. 222(1). pp.107-140. [Online].
Available through:
<https://www.sciencedirect.com/science/article/abs/pii/S0304407620302517>
Rajak., H, 2020. Basic principles of menu planning [Online]. Available through:
<https://hmhub.me/basic-principles-of-menu-planning>

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