Design and Cost Menus Course

This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems.

Learning Objectives:

Identify customer preferences.

– Identify current customer profile for the food business.

– Analyse food preferences of customer base.

Plan menus

– Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel.

– Choose menu items to meet customer preferences.

– Identify organisational service style and cuisine, and develop suitable menus.

– Include balanced variety  of dishes or food production items for the style of service and cuisine.

Cost menus

– Itemise proposed components of included dishes or food production items.

– Calculate portion yields and costs from raw ingredients.

– Assess the cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield.

– Price menu items to ensure maximum profitability.

Write menu content

– Write menus using words that appeal to the customer base and fit with the business service style.

– Use correct names for the style of cuisine.

– Use descriptive writing to promote the sale of menu items.

Evaluate menu success

– Seek ongoing feedback from customers and others and use it to improve menu performance.

– Assess the success of menus against customer satisfaction and sales data.

– Adjust menus based on feedback and profitability.