Menu Planning

In: Other Topics

Submitted By prabin7
Words 1064
Pages 5

Unit Title: Menu Planning and Product Development

Unit Code: Y/601/1762

Session/Year: Sept 2013 Assessment No: 01

Assignment Launch Date: Due Date:

Assignment Title:
Student’s Name: ………………………………………….

|Outcomes Assessed |Possible evidence |Assessor Feedback |Criteria Met or|IV Agreed or Not |Comments |
| | | |Not | | |
|LO1 Understand factors that influence menu planning decisions |
|1.1 Discuss the |different principles of recipe | | | | |
|principles of recipe |development such as creativity; cookery| | | | |
|development |styles; nutritional composition; | | | | |
| |consistency of product; methods e.g. | | | | |
| |fresh commodities, prepared foods, call| | | | |
| |order; timing etc. | | | | |
|1.2 Assess factors…...

Similar Documents

Menu Engineering

...Rosabella Restaurants is a popular Italian restaurant chain located in the south-western United States. Typical Italian food such as ravioli, lasagne, and fettuccine Alfredo can be purchased at a reasonable price at these family-friendly restaurants. All of the restaurants are owned and operated by Rosabella Restaurants, Inc. Ms. Jennifer Churchman, a regional controller for Rosabella Restaurants, has seen decreasing profits from one of the properties in her region and is in the process of determining the cause of this problem. Ms. Churchman requested financial information from the property, including a food menu abstract, to get the entire picture of the restaurant’s operations. The restaurant general manager provided all of the requested information. Below is the food menu abstract for dinner entre´es over the last three months. Ms. Churchman has asked you to analyze the food menu abstract and given you the following questions to answer: QUE S T I O N S: 1. Do there appear to be any abnormalities with the report? Look for any items that seem unusual, such as item food cost (1/2 mark). 2. Analyse the report. Which items have the highest contribution margin? Use examples to critique this figure in-terms of its popularity (1mark). 3. Which items have the lowest contribution margin? Use examples to critique this figure in-terms of its non-popularity (1mark). 4. Which is the most popular item? Critique its CM in relation to other items (1mark). 5. The......

Words: 407 - Pages: 2


...For the strategic planning aspect of Sandwich Blitz, Inc., Dalman and Lei should start by clarifying the company’s overall plan. Dalman and Lei should be sure their unit managers and staff employees are all on the same page. Dalman and Lei need to start devising a plan to effectively implement the company’s vision and core values. They also need to plan how a timeline for these changes to be put into place. For tactical planning, Dalman and Lei should devise a plan to improve the company’s sales, efficiency, and ways to generate more business, for example, Dalman and Lei could come up with a faster way to make their sandwiches, start offering catering services and/or delivery services. Dalman and Lei can also implement new ways to market or advertise their sandwich shops. They currently serve an upscale area with breakfast and lunch menus. Dalman and Lei could incorporate a dinner menu, by doing this they could work their way up to expanding their company and opening more sandwich shops. Operational planning for Dalman and Lei could involve giving their managers at each location the discretion to be able to handle all managerial tasks and operations without having to contact Dalman or Lei. Each unit manager should be given the ability to make the weekly employee schedule, handle the monthly budget set forth by the corporate office, order supplies their store needs, hiring and firing capabilities. By giving each unit manager the ability to conduct all of these......

Words: 284 - Pages: 2

Ala Carte Menu

...Ala Carte Menu Appetizers |Fresh Fruit Salad |$2.50 |Herring in Sour |$4.00 | | | |Cream or Wine Sauce | | |Tomato Juice |$1.50 |Potato Pancakes (2) |$5.50 | | | |With sour cream and apple sauce | | Hot Wings (8) $5.00 Crab Bites $5.50 Soup |Fresh Homemade Soup of the Day | |Cup |$1.75 |Bowl |$2.50 | Salads |Tossed Salad |$1.75 |Pickled Beets & Onions |$1.75 | |Cucumber Salad |$1.75 |Fresh Salad Bar |$8.50 | German Potato Salad $1.75 Entrees 3-25-12 | ...

Words: 358 - Pages: 2

California Menu Labeling Law

...California menu labeling law (calories to be posted next to menu items) 1. Why was it adopted? * People are eating out more than try and combat obesity by making consumers more aware about what they are eating. 2. Company costs vs. benefits: Depends on position in market * Costs: * Fast food chains lose customers * Company image of fast food chains * New menus containing calorie count * Benefits: * If the actual calorie count is less than consumers expect * Encourage innovation to develop healthier options * Healthy restaurants get more business 3. Competitor costs vs. benefits: * Depends on position in the market * Competitors will have same costs and benefits as above. * Healthier restaurants will have less costs and more benefits than fast food chains 4. Consumer costs vs. benefits: * Cost: * Tax to pay for law * Benefits: * More options due to innovation * Awareness of what they’re eating * Improved health * Less tax for healthcare 5. Enforcing the law: * Enforcement of inspectors * Fines from noncompliance 6. Evaluation: * Benefits considerably outweigh the costs * Grade: A- Kilpatrick, Keelan 2301001, Section 104 On January 1, 2011 the state of California issued a menu labeling law (California Health and Safety Code Section......

Words: 951 - Pages: 4

Menu Project Part 2

...Health, Safety, and Nutrition for the Young Child ECE 130 Graded Project #405030 Part II: Menu Children 3-5 Years Old Monday Tuesday Wednesday Thursday Friday Breakfast • Milk • Bread • Fruit/Vegetables 1/3 cup cereal 3/4 cup low-fat milk ½ cup fruit juice ½ cup orange fresh sections ½ cinnamon roll ¾ cup low-fat milk ½ cup diced peaches 1 blueberry pancake w/1 Tbsp low-cal syrup ¾ cup low-fat milk ½ cup pear halves ½ slice wheat toast w/ ½ oz low fat cheddar cheese, melted ¾ cup low-fat milk ½ cup fresh banana slices ⅓ cup unsweetened cereal ¾ cup low-fat milk Snack • Bread • Fruit/Vegetable or Milk 4 crackers with 1.5 oz low-fat cheese Water ½ toasted English muffin with 1 Tbsp peanut butter 3/4 cup low-fat milk ½ cup low-fat yogurt with 1 Tbsp granola ½ whole wheat roll ½ cup sliced fresh strawberries ½ oz graham crackers (2 crackers) ½ cup diced peaches, Water ½ oz wheat crackers (4 crackers) ½ oz cheddar cheese Water Lunch • Milk • Bread • Fruit/Vegetable • Fruit/Vegetable • Protein ½ turkey sandwich with 1.5oz turkey ½ cup cooked vegetables ½ banana ¾ cup low-fat milk 1 Pizza Pocket 1/2 cup green salad w/1 Tbsp low-fat dressing 1/2 cup apricot halves 4 oz low-fat yogurt ¾ cup low-fat milk 1.5oz Baked Chicken 1/2 cup boiled carrots 1/2 cup fresh orange sections ¼ cup cooked rice ¾ cup low-fat milk 1 ½ oz lean, broiled hamburger patty 1/2 cup lettuce and tomato salad 1/2 cup pineapple ½......

Words: 605 - Pages: 3

Cafe Menu of Exotic Thigns

...buttermilk basil for dipping $53! assorted tortilla rolls ! turkey artichoke, rotisserie chicken & veggie $48! charcuterie & cheese! assorted european style meats & cheeses with cafe cracker ! breads + chef’s accompaniments $79! sliced fruit tray! seasonal fresh fruit & berries with creamy hazelnut dipping sauce $53! smoked salmon side! served with chopped hard-cooked egg, capers, red onion & horseradish sauce + cracker bread $154! delivery! • 10% of the subtotal - $18 minimum! • outside of ames - additional $30! • delivery available 10am-7pm! ! ! paperware! • all prices include disposable plateware, ! silverware, serving utensils & napkins! • non-disposable trays/utensils are available ! for an additional charge ! miscellaneous! • menu items/pricing are subject to ! market variables! • pricing does not include 7% sales tax! • 3 days notice is requested for all orders! • orders placed less than 72 hours in advance ! may not be accommodated! ordering is easy!! ! 515.292.2135! ! the cafe 2616 northridge pkwy! ames, iowa 50010! 515.292.0100! ...

Words: 695 - Pages: 3

Zaxby's Menu

...vary by location. Please contact your local Zaxby’s for pricing. ® Zappetizers® TATER CHIPS Thinly sliced fried potatoes with Ranch. ONION RINGS Batter-fried onion rings with sauce. SPICY FRIED MUSHROOMS Batter-fried mushroom pieces with sauce. FRIED WHITE CHEDDAR BITES Batter-fried white cheddar cheese pieces with sauce. 9 Sauces Wings & Fingerz Wimpy Original Tongue Torch Nuclear Teriyaki • BBQ • Hot Honey Mustard • Sweet & Spicy Insane BONELESS WINGS Wings are served with Celery and Ranch. 5 piece 10 piece 20 piece TRADITIONAL WINGS Wings are served with Celery and Ranch. 5 piece 10 piece 20 piece CHICKEN FINGERZ Chicken Fingerz are served with Zax Sauce. 5 piece 10 piece 20 piece For larger orders, please see our Party Platterz menu. Meal Dealz BIG ZAX SNAK MEAL Chicken Fingerz, Texas Toast and Zax Sauce. BUFFALO WINGS MEAL Wings, Celery and Ranch. ™ Meal Dealz are served with Crinkle Fries and a Small Beverage. CHICKEN FINGER SANDWICH MEAL Chicken Fingerz, Zax Sauce and green leaf lettuce on a toasted bun. GRILLED CHICKEN SANDWICH MEAL Grilled Chicken, honey mustard and green leaf lettuce on a toasted bun. KICKIN’ CHICKEN SANDWICH MEAL Chicken Fingerz, Ranch and Tongue Torch sauce on Texas Toast. NIBBLERZ MEAL Our classic Chicken Fingerz, tucked in toasted buns and topped with Zax Sauce. BONELESS WINGS MEAL Boneless Wings, Celery and Ranch. CHICKEN SALAD SANDWICH MEAL All-white-meat chicken on honey wheat bread with lettuce and tomatoes. Sides &......

Words: 575 - Pages: 3


...Pizza Végétarienne (tomates, courgettes, aubergines, poivrons, mozzarella, artichauts) 20,000 Œufs au feu de bois Œufs Œufs et halloum grillés Œufs et confit de canard 14,000 18,000 20,000 95,000 98,000 130,000 195,000 45,000 58,000 45,000 40,000 38,000 55,000 48,000 Spécialités:(pour 2 personnes) Pierrade de viande Fondue Savoyarde Entrecôte de bœuf sur brasero Côte de bœuf Black Angus sur ardoise Plats: Filet de saumon mi-fumé cuit en croûte de pain, citron et légumes sautés Filet de bœuf grillé Faux filet de veau blanc, sauce maurilles Crevettes et riz basmati en cocotte et fumet de langoustines Blanc de poulet grillé mariné aux fines herbes, champignons de paris, légumes frais Escalope de veau blanc panée Magret de canard en cocotte Menu enfant: Steak haché, frites ou 22,000 Spaghetti sauce tomate Coupe de glace (Vanille, Chocolat) TVA 10% Comprise Formule Dîner LBP 105.000 par personne Entrées aux choix: Salade verte aux noix Salade de lentilles Assiette de Saumon Fumé Salade de quinoa, betteraves rouges et Cranberry sec Nos entrées sont servies avec : Une flammeküeche gratinée ou une pizza Margherita Un plateau de charcuterie savoyarde Spécialités servies pour 2 personnes - Fondue Savoyarde Mélange de trois fromages savoyards affinés par nos soins - Pierre chaude Tranches de bœuf fines, champignons frais, oignons et tomates servis sur une pierre chaude, accompagnés de trois sauces et frites - Braserade de côte de bœuf Côte de bœuf servie sur braise,......

Words: 705 - Pages: 3

Menu Engineering

...Menu Engineering Menu engineering is a menu analysis food pricing method that is used to determine which menu item requires re-pricing, featuring, eliminating, repositioning or re-costing (Schmidgall, 1997; Bell 2002). This approach incorporates both the profitability and the popularity of menu items with an emphasis on contribution margins (CM). The CM is established by subtracting the food costs from the menu item’s revenue. Menu engineering requires each menu’s item food cost, selling price, and quantity sold over a specific time period. The gross profit margin of each menu item is compared to an average gross profit margin of all menu items and then classified as high or low. Each menu item is also classified as high or low by its popularity. A menu mix percentage for the item is established by dividing the total count of the item in the total count of all menu items. The dividing point for establishing low or high popularity is calculated by multiplying 70% by 1/n, where n equals the number of competing menu items. The profitability and popularity classifications of each menu item results in four categories. A menu item with higher than average popularity and profitability is referred to as a Star, while an item with higher than average profitability and lower than average popularity is called a Puzzle. Menu items with lower than average profitability and higher than average popularity are called Plow Horses. Finally, menu items with lower than average......

Words: 1098 - Pages: 5

Unit 25: Menu Planning and Product Development

...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical......

Words: 991 - Pages: 4


...2.0 Introduction for Planning Planning is the rational and orderly thinking of ways and means for the realization of certain goals. It anticipates and precedes action which involves making decisions pertaining to a future course of action. A lack of planning before engaging in any activity implies recklessness, lack of judgement or short-sightedness in the performance of any work (Kamaluddin et al., 2011). Planning can also be defined as the process of choosing a goal and developing a method or strategy to achieve that goal (Kamaluddin et al., 2011). Every organization need planning before they making any decision. Thus, OldTown White Coffee also need planning as well. 2.1 How the Manager Schedule in the Workplace According to Hafiz (2015), the manager will hire around six to seven workers. There are several roles as a manager such as helping impact recruitment, productivity, retention and job satisfaction Duke, (n.d.). In the Malaysia Employment Act 1955 which had listed that an employee shall not be required under his contract of service to work more than five consecutive hours without a period of leisure of not less than thirty minutes duration (Mylabourlaw, 2015). The workers will have 1 hour as their break time. Manager will have his own timetable on his break time or shift time when he want to have a off day. The manager will take his responsible in arranging his employee timetable in every month. Due to the OldTown White Coffee is not operate 24 hour a day, thus is...

Words: 1704 - Pages: 7

Menu Foods

...owners faced the agonizing decision to euthanize their beloved companions, they were left questioning the catalyst of the sudden health complications. However, on March 19th, 2007, news reports released by the media drove the share price of Menu Foods Income Fund down 59.0% from the previous day’s close2. Menu Foods is an Ontario-based pet food manufacturer specializing in private-label brands for retailers such as Iams, Eukanuba, Sobeys, as well as others. These reports accused Menu Foods of producing contaminated pet food resulting in the health complications seen in pets across North America. In response, Paul Henderson, Chief Executive Officer of Menu Foods, released a statement with the intent to exonerate Menu Foods from accusations of culpability. Within the statement, Henderson cited that a supplier, ChemNutra, deceitfully injected melamine into the wheat gluten sold to Menu Foods. The intent was to artificially boost the nitrogen content and imitate a higher quality wheat gluten which would contain an elevated level of protein. This chemical acted as a toxin, forming lethal crystals inside the animals and caused serious illness, kidney failure, and in some cases death3. To prevent further animals from consuming tainted food, Menu Foods recalled 60 million packages of product, resulting in $53.8 million in financial loss. In addition, the company reported a net loss in earnings of $17.5 million for the period and did not payout dividends to......

Words: 1247 - Pages: 5

Menu Changes

...Menu Changes In order to serve tofu and tempeh as vegan entrees, the kitchen would need to ensure they had specific cookware and areas to prepare it so it does not come in contact with meat or animal products. Also, if the chef does not know how to prepare vegan meals, another chef specializing in vegan and vegetarian meals would need to be consulted to either work with or train the existing chef. The kitchen manager would need to order additional items such as leafy greens, whole grains, tofu, tempeh, and the proper ingredients to prepare baked goods. Chefs would need to learn not to expose the dairy and produce to light or soak produce in water to retain the nutritional value of them. Also, some preparation changes may need to be made such as stir-frying vegetables to also maintain their vitamin and mineral content. Using canola or olive oil to prepare meals will also benefit the consumers. Finally, in order to add nuts and milk to dishes, a warning on the menu would need to alert guests that meals contain these potential allergens. Customers would react well to having more healthy options available on the menu. Many consumers today are looking for healthier ways to eat out to enjoy the company of friends and family without sacrificing their health. Adding foods that help to meet the nutritional requirements of the body is an incentive to choosing this restaurant. These items would sell well. As mentioned before, consumers look for healthier options. By advertising that......

Words: 321 - Pages: 2


...Mama San’s menu is a travelogue of food finding and cooking in remote villages and vibrant cities around Asia. A lot of the recipes you see in here have come from amazing characters who lead extraordinary lives in one way or another, and who we respect for being such great teachers. So while you warm your bellies and palates with our wide food selection, allow your minds to wander with us into the heart of Asia. Love, Mama lunch menu Set Meals “Indian Tali” (V) Dahl makani/sambar curry/vardi doughnuts/ Lamb/chicken sheik kebab/vegetable pickle and yoghurt riata 80 Khanom Jihm (S) with minced fish somen, noodles, pickled mustard greens and fresh vegetables 80 Hainanese chicken/duck rice (S) with yellow bean dressing cucumber pickle ginger and chicken soup 80 “Thai Khao Gang” minced chicken with chili garlic long bean and holy basil served with fried egg steamed rice and choko shredded chicken soup 80 Asian Bites Lamb and pumpkin pot stickers with chili oil & black vinegar (S) 40 Steamed snapper dumplings with chili & black bean oil (S) 40 Beef and bamboo dumplings with chili and hot bean paste 40 La lot Vietnamese grilled mince pork belly wrapped in betel leaves 40 Pork and prawn siew mai with chili sauce & ginger vinegar 40 Thai fish cakes with sweet chili sauce & pickled cucumber (S) 50 Kachooris with yellow dahl, coriander & mustard seeds served with mint chutney & tamarind......

Words: 1385 - Pages: 6

Identify Nutritional Goals and Guidance for Healthful Menu Planning

...I. description of nutritional goals for your classroom. II. Considerations that guide your menu planning process including an accommodation you may make in managing and/or meeting a young child’s special dietary needs. III. Strategies to inform and engage families in the planning of nutritional meals for their children and a sample menu for home or school. Identify Nutritional Goals and Guidance for Healthful Menu Planning Nutrition education in the schools and home are very important to the child health it helps them to focus on the daily lesson of the day. Many children are not getting the right amount of food or they getting too many rich and fatty foods from the fast food chains. As a teacher, you have to teach the children and the parents what the portion size that the child may need. To teach preschoolers about food and nutrition, you have it to make it fun and keep the children interested in what you are teaching them. According to the American Dietetic Association (Sorte, The Foundations of Optimal Nutrition, 2011) (Nevin-Folino, 2008), caregivers should allow the toddlers to explore foods as they become increasingly independent in their food choices. Have them taste a new fruit and vegetable they never had before. Promote pleasure and success while eating. Avoid succumbing to unreasonable demands. As a teacher, I know this is not going to be easy for child or the parent or caregiver if they do not like fruits and vegetables. We...

Words: 734 - Pages: 3