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Menu Planning in Foodservice Industry

This document outlines questions for a written assignment on menu planning and design. It includes 5 questions relating to classifying types of menu planning, providing examples of institutional and commercial foodservice categories and their differences, discussing financial restraints in institutional foodservice, and detailing constraints for menu planning such as facility layout, labor availability, ingredients, marketing, and quality and cost. Students must answer all questions in a group of four, citing references using APA format.

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Ikhram Johari
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102 views1 page

Menu Planning in Foodservice Industry

This document outlines questions for a written assignment on menu planning and design. It includes 5 questions relating to classifying types of menu planning, providing examples of institutional and commercial foodservice categories and their differences, discussing financial restraints in institutional foodservice, and detailing constraints for menu planning such as facility layout, labor availability, ingredients, marketing, and quality and cost. Students must answer all questions in a group of four, citing references using APA format.

Uploaded by

Ikhram Johari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

DTF5012 MENU PLANNING AND DESIGN

WRITTEN ASSIGNMENT 1

In group of FOUR (4) you should answer all the question below. All the references
been used in answering this question must attach with this assignment. The detail
of references must follow as APA writing format.

QUESTION 1 (C2, PLO1)


Classify types of menu planning based on foodservice industry practices.

QUESTION 2 (C2, PLO1)


Foodservice industry can be divided in two categories, Institutional foodservice and
Commercial foodservice.
1. Give THREE examples of both foodservice categories.
2. Find the differences between, Institutional foodservice normally facing with
financial restraint when operating their business and at the same time they
must meet profit objectives as goal of the company.
3. Discuss in details about these issue.
4. Institutional foodservice also known as non-commercial foodservice where
profit was not their target doing the business. They must operate their
business within operational budget at minimizing cost as stated by the
management. As a foodservice manager, how would you do or implement in
your business in order to everlasting your company in this industry.
5. Menu planning is very crucial in foodservice industry nowadays. There are
several constraint that you will be facing up like:
5.1
5.2
5.3
5.4
5.5

Facility layout/ design and equipment


Availability of labor
Ingredient availability
Marketing implementation
Quality level and cost

Discuss in detail every constraint above.


L.

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