Unit Number and Title: 21 Menu Development, Planning and Design
Assignment Title: Menu Development, Planning and Design
Learning Outcomes
LO1 Investigate how menus are planned and designed to meet customer and business requirements
LO3 Develop and evaluate menus to meet customer and business requirements
Scenario and Activity:
The owner of Pasco Caf as contracted you as hospitality consultant, you have been asked to plan and design a menu for a small high street caf with 20 covers. The caf is located on a busy high street between a railway station and offices and has regular customers from a local builders merchant. The business owner would like to revise the menu to attract new customers whilst at the same time retaining its existing regular customers. You will be required to conduct market research and to present your findings to the business owner.
Task A- Written Report
To help the business owner consider her options, you have to write a report of your findings. The report must be written using an appropriate report format that includes a brief introduction describing the Pasco caf. The report must include the key considerations and constraints that need to be taken into account when planning and designing the menu for this caf. The report will examine the customer and business requirements for a range of different menus and should include the following:
- A comparative overview of at least three different types of menu to introduce the principles of menu planning and design
- An analysis of at least three different types of menu to explore the how the customer and business requirements/expectations are met
- Discuss and analyse the impact that customer and business requirements have upon the planning and design of menus
- Conclusions that include recommendations for meeting trends in customer and business requirements for the caf.(Learning outcome 1)
- A detailed plan for one of the menus, supported by research, key performance indicators (KPIs) to measure success and justified solutions for any problems that could occur.(Learning outcome 3)
Learning Outcomes:
LO2 Determine how to cost and price menus
Scenario and Activity:
Your hospitality consultancy firm has been contracted by the owner of Pasco Caf to plan and design a menu for a small high street caf with 20 covers. The caf is located on a busy high street between a railway station and offices and has regular customers from a local builders merchant. The business owner would like to revise the menu to attract new customers whilst at the same time retaining its existing regular customers. You will be required to conduct market research and to present your findings to the business owner.
Produce a Group presentation of the key considerations and constraints that need to be taken into account when planning and designing the menu for this caf. The group presentation will examine the customer and business requirements for a range of different menus and should include the following:
- One or two example menus that you propose and which have been costed and priced to correspond with set budgets and meet different customer target markets
- Justification of the key considerations you have taken into account when costing and pricing the menus.
