SITHKOP302 Plan and Cost Basic Menus

The statement that accurately describes the profile of the customers is that (C) it identifies who exactly your most frequent customers are and gives you information about them which helps you analyze their food preferences.

It is important to investigate the preference of foods of the customer base as this will help the hotels in retaining the customers and make them the target customers as well. The preferences of the customers are required to be properly identified in order to retain such dishes in the menu of the restaurant. The preferences of the customers are to be properly known by the hotel officials as this will help them in introducing new dishes that will meet the expectations of the customers and satisfy the demands of the customers as well (Becerra, Santaló & Silva, 2013).

Steps in generating new ideas while planning a new dishes and menu are as follows:

• The menu has to be prepared logically by understanding the preferences of the customers and the menu has to be organized systematically wherein the list of appetizers will be at first, main course and at last the dessert menu has to be designed
• The design of menu has to be resourceful as there should be list of toppings or new sauce can be introduced with different beverages (Hoque, 2013).
• The language has to be kept simple as this will help in keeping the focus on food and not words
• Proper update is required in the menu with the changes in prices along with the change in availability of the food items (Molina-Azorín et al., 2015).

Four menu classifications are as follows:

• A la Carte Menuoffers the customers different items separately with different pricings
• Beverage Menuoffers wine as well as beverage menu for the customers (Jani, D., & Han, 2014).
• Static Menuoffers the dishes that are offered all year long with different options and Du Jour Menu offers the special menu for the particular day.  
• Dessert Menuoffers the different kind of desserts that are different in different restaurants

Most effective ways to understand the preferences of the customers:

• This is essential to take proper feedbacks from the customers when they visit the particular restaurant by providing them to fill up the form of feedback.
• It is essential to anticipate the preferences of the customers from the dishes that has been ordered by them as this will help in predicting for the future for making proper improvisations in the dishes that will be offered

Factors that are considered while planning a menu are as follows:

• Taste appearance is essential factor for different customers who are visiting the restaurant
• There should be list of dishes that has to be within a certain price range as this will help in gaining more customer base
• The seasonal foods and desserts should be included in the menu card with a special mark on the side as this will help the customers in identifying the presence of such dish (Tseng et al., 2015)
• The food habits of the customers is essential to be known along with the kind of customers who will be visiting the restaurant
• Lastly, the food items must be changed during the time of occasions as this will help in attracting more customers towards new dishes (Leung, Bai & Stahura, 2015)

Two things that have to be checked while accessing the variety are:

1. The items or the dishes that are included in the menu are consumed by all the individuals or customers in that city (Nieves, Quintana & Osorio, 2014)
2. Secondly, the cuisine that has been introduced in the restaurant will able to gain proper customer base (Nieves & Segarra-Ciprés, 2015)

While determining the food cost as well as the drinks the cost of food has to be included that includes other expenses as well that includes:

• Proper inclusion of VAT in the calculations
• Calculate the amount of profit for each item in the menu per portion
• Take special care while pricing the menu in the best selling items (Nieves & Segarra-Ciprés, 2015)
• Purchase weight ÷ purchase unit × 100 = actual food cost

In order to make the items of the menu cost effective, it is essential to identify the following:

• The profitability margin of the business
• Proper performance of the different items in the menu with help of BCG matrix
• Proper accounting has to be done regarding the popularity of the menu as this will help in evaluation

Most important goal while pricing the item is as follows:

• It is affordable for the customers who are visiting the restaurant
• Proper evaluation of the current profitability of the restaurant whether they are gaining profit or incurring loss
• The demand and supply has to be judged properly while pricing the item as this will help in analyzing the goal of the competitors

It is essential to use the descriptive style of writing the menus as this will help the individuals in understanding about the specifications of the dish and the ingredients that are used in preparation of the dish as well. The descriptive style will enable in generating proper understandability among the customers about the dish as well (N. Torres & Kline, 2013).

The feedback of customers is essential as:

• This will help in improving the food items to generate strong customer base
• It helps in retaining the customers in the restaurant
• It helps in delivering data that is tangible in nature to make better decisions in business
• Proper menu engineering
• Understanding the profitability that will be gained while planning the items to be included in the menu
• Using BCG matrix, ascertain the popularity of the menu that attracts customers (Patrick & Grumer, 2016)

Information that is required to base the adjustments on menu are as follows:

• Proper preparation of the trends of menu wherein the breakfast will be available all day long (Kryukova & Sokolova, 2014)
• Understanding the effectiveness of menu by calculating the number of orders per day along with the retention rate (Fraj, Matute & Melero, 2015)
• Lastly, proper interactions with customers is essential as this will focus on the weaknesses and solve this with proper implementation of strategies

Combine the chicken along with oil, ketchup, soya sauce as well as honey. Marinate it for 4 hours and then preheat the oven at 190 degree Celsius. Then place marinated chicken in the oven and add salt and pepper as per taste. Bake in the oven for 1 hour and serve it hot.

Grilled Chicken Skewers in a Spiced Yoghurt Marinade

Item: Grilled Chicken Skewers in a Spiced Yoghurt Marinade

Servings: 1 portion

Menu section: entrée

Food cost %: 30

Food cost: $0.49

Selling price: $10

Proper combination of yoghurt, mint, lemon juice as well as garlic is required in large bowl and mix one pinch of pepper as well. Cut the chicken into four chunks on the wood skewers. The chicken has to be tossed and after marinating the chicken place the chicken into oven at 250 degree Fahrenheit.

Properly flake salmon in a bowl and toss smoked salmon with green parsley as well as tarragon. The butter, mustard, lemon juice, pepper and mayonnaise have to be mixed in a bowl smoothly. The mixture of mayonnaise sauce has to be mixed with salmon mixture and freeze it for around 2 hours.

Melt the butter in large pot in medium heat and add one tablespoon of garlic and sizzle for 30 seconds. The wine has to be quickly poured into pan and season the mixture with pepper. Mussels have to be properly stirred and replace the cover and boil for 3 minutes. It should be served with lemon wedge and garlic bread.

Smoked salmon has to be cut into rectangular pieces that will be perfectly fit in the spoon. The cream has to be whisked properly and properly add salt, pepper and lemon juice. Then add the mixture of cream and salmon again on top of it with horseradish sauce.

The onion has to be sautéed in a saucepan and add minced beef and add one cup of water as well. Let it cook for 2 minutes, then replace the cover and add tomato sauce and two stock cubes of beef. Add salt as per taste and pepper to taste as well. Cool it for 2 minutes and serve it with Worcestershire sauce.

The chicken has to be cut into small pieces and marinate with lemon juice and pepper. The chicken has to be grilled and onions have to be sautéed in sauce pan for 2 minutes. The Worcestershire sauce has to be pour on top of the grilled chicken and serve it with garlic bread.

Chicken breasts have to be sliced and mix it with flour. Salt and pepper has to be mixed well with chicken. Oil has to be put in pan and prosciutto has to be sautéed well and add mushrooms with half cup sweet Marsala wine. Before serving add chicken stock and serve it hot.

Preheat the oven for 350°F and dilute mustard and water and brush this on salmon fish. Sprinkle salt all over and place it on sauce pan, sauté it well. Till it becomes brown, then add breadcrumbs and cook it till it becomes brown. The celery root has to be grated well in bowl and add chopped onion. Peele potatoes in bowl and add the mixture and stir well. This has to be served with pancake.

Mix flour and brown sugar in a mixer along with coconut. The butter has to be melted along with condensed milk. The mixture has to be stir well with golden syrup and the dark chocolate has to be melted and pour it in the mixture. Serve it cold with strawberries.

In a bowl, pour the rice bubbles along with icing sugar. Coconut and cocoa has to be mixed properly. When the whole thing is melted and mixed properly pour it on coconut and ensure that all ingredients are covered with the Copha. With help of spoon add the mixture and pour it in cupcake cases and chill it.

Heat oven in 325°F and combine it with graham crumbs and 4 Tbsp of sugar and butter and press on the bottom of 8 inch pan of spring form. The cream cheese has to stir well and vanilla until blended. Then bake for 50 minutes and the centre has to be properly

The milk, vanilla bean and cream have to be stir properly with lemon zest and honey. Saucepan has to be removed from heat and strain milk and whisk eggs properly in a bowl. Then transfer custard in a blender and pour custard in cups and refrigerate it until it is chilled. Serve it with raspberries and honey.

References

Becerra, M., Santaló, J., & Silva, R. (2013). Being better vs. being different: Differentiation, competition, and pricing strategies in the Spanish hotel industry. Tourism Management, 34, 71-79.

Fraj, E., Matute, J., & Melero, I. (2015). Environmental strategies and organizational competitiveness in the hotel industry: The role of learning and innovation as determinants of environmental success. Tourism Management, 46, 30-42.

Hoque, K. (2013). Human resource management in the hotel industry: Strategy, innovation and performance. Routledge.

Jani, D., & Han, H. (2014). Personality, satisfaction, image, ambience, and loyalty: Testing their relationships in the hotel industry. International Journal of Hospitality Management, 37, 11-20.

Kryukova, E. M., & Sokolova, A. P. (2014). Assessment of efficiency of the hotel management by a Russian company. World Applied Sciences Journal, 30(MCTT)), 51-54.

Leung, X. Y., Bai, B., & Stahura, K. A. (2015). The marketing effectiveness of social media in the hotel industry: A comparison of Facebook and Twitter. Journal of Hospitality & Tourism Research, 39(2), 147-169.

Molina-Azorín, J. F., Tarí, J. J., Pereira-Moliner, J., López-Gamero, M. D., & Pertusa-Ortega, E. M. (2015). The effects of quality and environmental management on competitive advantage: A mixed methods study in the hotel industry. Tourism Management, 50, 41-54.

659. Torres, E., & Kline, S. (2013). From customer satisfaction to customer delight: Creating a new standard of service for the hotel industry. International Journal of Contemporary Hospitality Management, 25(5), 642-659.

Nieves, J., & Segarra-Ciprés, M. (2015). Management innovation in the hotel industry. Tourism Management, 46, 51-58.

Nieves, J., Quintana, A., & Osorio, J. (2014). Knowledge-based resources and innovation in the hotel industry. International Journal of Hospitality Management, 38, 65-73.

Patrick, G. L., & Grumer, R. (2016). U.S. Patent Application No. 15/257,246.

Tseng, M. L., Lin, Y. H., Lim, M. K., & Teehankee, B. L. (2015). Using a hybrid method to evaluate service innovation in the hotel industry. Applied Soft Computing, 28, 411-421.