Grade 11: Hospitality – Principals of Menu Planning

This is a digital product that is print ready. It includes a lesson plan, teacher notes, teacher activities, student activities as well as an answer memorandum.

Students learn the essential principles of menu planning. This includes market analysis, target audience identification, and menu planning principles like presentation, flexibility, and balance. 

Additionally, there is a focus on the concept and theme – where understanding the portrayal of a restaurant’s vibe and matching menu is important. This involves deciding if the menu will be seasonal, regional, dietary, or have some theme like culinary journey, nostalgia, or an art on a plate.

In addition to the steps in menu planning, the idea of understanding that menu planning has to be profitable is focused on. This includes setting prices that optimize profitability and customer satisfaction, and understanding that the menu has to be visually appealing and informative. 

By understanding these processes, students will be well-equipped for success in the hospitality industry. Whether it’s a take-out menu in a café or formal dining in a high-end restaurant, the menu planning principles will apply in any hospitality setting.

Having a balanced and varied menu is crucial. A well-rounded menu offers different dishes to cater to diverse needs and preferences. It includes nutrient balance, flavor balance, texture balance, and color balance for a harmonious dining experience. Variety keeps the menu fresh and exciting, achieved through dish variation, ingredient rotation, culinary techniques, and cultural diversity.