Menu Analysis

Task Desciption:

The menu is a key sales and communication tool that customers use to make judgements about the type of product offered and style of service delivery. Therefore, it is crucial that the menu reflects accurately and honestly the food and beverage product being sold so that customer expectations and restaurant delivery match (Davis et. al. 2012). For this assessment item you are to assess the extent to which the business practice of a food and beverage organisation matches what its menu document purports to do. Three (3) key areas of information can be gleaned from a menu document include 1. the type of cuisine offered – Australian, fusion, ethnic etc. 2. the type of food service used – fine-dining, fast-food etc. 3. the market targeted – business, family, students etc

1. Choose a food and beverage organisation in your local area. It might be a café, a restaurant, the dining room of a local club or hotel, but it must have a menu and it must be an independent organisation. Franchised organisations like McDonald’s, Gloria Jean, Subway etc. are not permitted for this assessment task.

2. Visit the organisation at least once as a customer, order something from the menu and eat/ drink while you are there. Provide a brief background of the independent food and beverage organisation, which you have selected for analysis. For example, name and type of establishment, location, opening hours etc.

3. Closely examine the menu document and provide a description of each of the three (3) areas of information listed above i.e. type of cuisine, type of food service and the market targeted.

4. With reference to these three (3) areas of information in the menu document, critically evaluate whether the organisation’s actual business practice truly matches what is purported in the document. Identify areas where the menu document does/does not reflect actual practice. To support your evaluation you must include a minimum of three references from the academic literature. Reference sources may be drawn from the textbook, book of readings, recommended references for the unit or journal articles from any of the journals listed.

5. Discuss why it is important for the organisation to be true in practice to what its menu document purports. Use the literature to support your discussion.

6. Make recommendations with justifications for changes to the document or its business practice, where necessary.

7. Your report should include but not limited to, in order, the following: Title Page Executive summary Table of contents (please include page numbers) 1.0 Introduction (which includes the background and description of the business you are analysing) 2.0 Discussion and analysis 3.0 Conclusions 4.0 Recommendations Reference list. Your report should be typed and submitted as a Word document, in Arial font size 12, with 1.5 spacing and 3cm left and right margins. Pages should be numbered, and presented in a professional format. 



Possible Solution: 

….Description of the 3 Information Areas

            1. Type of Cuisine. The type of cuisine served by this company is Indian cuisine. The restaurant is headed by an Indian CEO- Adam D’Sylva and another Indian, Hendri Budiman- the Head Chef. The two being Indian, is a strategic move as it enables them to exploit their cultural background to deliver the true Indian cuisine that the market wants. The two exchange their family recipes and recreate classics of the same in order to deliver Indian favorites while not forgetting the people’s love for clean and punchy flavors. The restaurant has 2 Tandoor ovens that are manned by experts with sufficient Tandoor training; the two form the restaurant’s kitchen heart. The cuisine is served as per the customer segments implied on the menu: the “smaller” segment, the “bigger” segment, the “sweet stuff” segment, the “on the side” segment, and the “cheese” segment. Some of the foods served from the above mentioned segment choices include, but are not limited to: 1) “Indian Mithai,” 2) “Pani puri, crispy parcel filled
with spiced potato, mung beans,” 3) “Achari lamb cutlets from the tandoor,” 4) “Tonka’s butter chicken,” 5) “Coque meringue, strawberry balsamic sorbet, rose cream, hazelnut dacquoise
and fresh watermelon” and 6) “India Gate basmati rice.”….

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