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Develop and deliver a menu which meets organisational standards and financial targets

URN: PPL4KM33
Business Sectors (Suites): Hospitality Management
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about planning and developing a menu that is consistent with the service offered by the organisation. The menu must suit the needs of the organisation’s existing customer base and target market, while meeting financial targets. The aim of the standard is to ensure that those people ultimately responsible for providing a menu, balance costs and quality, and satisfy the dining experience of the customer.

When you have completed this standard you will have demonstrated your knowledge and understanding of and your ability to:

  • Develop and deliver a menu which meets organisational standards and financial targets

Performance criteria

You must be able to:

1. Consider the skills, experience and training needs of staff when planning menus 2. Plan menus according to the equipment and facilities available 3. Plan future menu development according to the organisation's business plans 4. Consult with relevant people within the organisation 5. Devise a menu which is logistically viable in terms of preparation times and kitchen protocols 6. Consider the sources of produce and ensure supply is consistent with the menu plan 7. Consider the customer base, dietary requirements and financial needs when developing menus 8. Source the produce required at a price that allows optimum profit margins 9. Obtain the produce required from guaranteed sources that meet the organisation's quality standards 10. Use local seasonal produce where possible and appropriate 11. Include combinations of recipes that conform to the organisation's style of service and produce a balanced menu, ensuring they are creative and imaginative 12. Keep accurate records of all menus developed 13. Ensure menu descriptions are consistent with legal requirements 14. Regularly review and update the menu 15. Develop dishes and menus suitable for different functions 16. Produce the right menu for the quantities of food to be produced 17. Consider the restrictions of seasonality and the impact on costs in menu  calculations 18. Calculate the proportions of the main component to accompaniments in dishes and the cost when multiplied by varying numbers according to service 19. Calculate the sales mix and the balance of price and offers 20. Gather information on the main sources of revenue for the menu 21. Cost the use of energy and sustainable food production 22. Calculate cost to profit margin ratios in line with organisational policy 23. Calculate staffing ratios 24. Use costs to accurately price dishes

Knowledge and Understanding

You need to know and understand:

1. The principles of the development, trial and testing of new recipes 2. The organisation's policy on costs and menu style 3. Relevant legislation, dietary considerations and health, safety and hygiene  requirements 4. How to gather information relevant to menu planning 5. How to assess that menus conform to organisational policy and legislation 6. The target market of the organisation and their requirements 7. Different dishes and menus suitable for different formats of service 8. How to balance menus 9. How to use resources effectively 10. How to source appropriate nutritional guidelines 11. How to analyse the nutritional make up of menus 12. How to monitor, review and evaluate menus 13. How to resource new ideas for menus 14. The organisation's buying procedures for produce 15. How to cost dishes and menus 16. The organisation's sustainability policy 17. Usage costs, equipment costs and revenue from various sources 18. How to deal with and manage suppliers 19. Latest trends and customer preferences 20. The impact of wider changes in the economy, the current economic climate and its potential impact 21. The scope and limitations of available equipment 22. The current market price of produce

Scope/range

1. Dietary requirements
1.1 nutritional balance
1.2 medical
1.3 allergens
1.4 religious
1.5 vegan / vegetarian
1.6 cultural

2. Resources
2.1 staff
2.2 equipment
2.3 supplies
2.4 facilities
2.5 time
2.6 money
2.7 waste management

3. Functions
3.1 conferences
3.2 weddings
3.3 fine dining events

4. Menus
4.1 breakfast
4.2 lunch
4.3 dinner
4.4 afternoon tea
4.5 snack
4.6 functions / special event menus

5. Cost information
5.1 cost-to-profit ratios
5.2 revenue figures
5.3 energy costs
5.4 staffing costs

6. Information relevant to menu planning
6.1 customer data
6.2 revenue figures

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Sources of data available
For example: sales, popular and innovative menu items, alternative recipe sources, customer perception or satisfaction surveys

Sources of produce
For example: approved quality suppliers, alternative suppliers, provenance, quality stamps, range of acceptable produce, seasonality, foraged food

Sustainability
Carbon footprint, ethical moral process in relation to supply chain Cultural dietary requirements

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL4KM33

Relevant Occupations

Chef

SOC Code

5434

Keywords

Menus; costs; financial targets