Menu Analysis Report
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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. 2008).
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, and these are:
the type of cuisine offered – Australian, fusion, ethnic etc.
the type of food service used – Fine-dining, fast-food etc.
the market targeted – Business, family, students etc.
This assessment may be done in pairs or individually. If you wish to work in pairs
please email the names and student numbers of your pair, to your lecturer no later than Week 2.
Your task
Your task is to write a short report based on the following activities:
Choose a food and beverage organisation in your local area. It might be a caf? 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 McDonalds,
Gloria Jean, Subway etc. are not permitted for this assessment task.
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. Closely
examine the menu document and provide a description of each of the three (3)
areas of information listed above.
With reference to these three (3) areas of information in the menu document,
critically evaluate whether the organisations 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. 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.