MED201 Menu Engineering and Design

MED201 Assessment 3 – Portfolio V1.0 July 2017 Page 1 of 5

Context:
When developing a menu it is critical to consider the essential and social needs of your
customer, and accurately predict what the customer is likely to buy, and how much they are
willing to spend. Analysis of competition to determine customer requirements, current
trends, and marketing strategies is essential when planning and developing menus.
Designing a menu that meets customer’s requirements has to be balanced with portioning
and costing products to remain financially viable. Furthermore, it is essential for culinary
professionals to have an understanding of the legislative requirements and principles
required when preparing menus for people with special dietary needs for health, lifestyle or
cultural reasons.
This assessment is broken down into two (2) parts. It requires students to conduct a
competitor analysis on a variety of menus to determine customer requirements, current
industry trends, marketing strategies and consumer’s nutritional needs.
To finish, students are required to plan and design a balanced menu for a commercial
establishment that meets their customer requirements, and considers costing of the
products to ensure the establishment is profitable.
Students will be assessed on their ability to effectively analyse a variety of menus and
incorporate their research into the development and design of a balanced and
contemporary menu.
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Instructions:
This assessment is broken down in two (2) parts.
Part A (400 words): Competitor analysis
Conduct an analysis of competitor’s menus to determine customer requirements, trends,
marketing strategies and nutritional needs:
– Research six (6) current restaurant venues and their menus, and analyse the
differences and similarities in their menu choices. Focus on current trends including
the increasing need for special dietary dishes and the government and customer
driven need to display nutritional content, allergens and kilojoules.
– Choose three (3) significant marketing strategies that are currently being used in the
restaurant and catering industry.
– Describe each of your chosen strategies and the impact they are having on customer
engagement and growth across the industry; consider special diets and any negative
impacts.
– Discuss how these strategies are influencing customer choices and how you feel they
will subsequently change food businesses as a whole.
Part B (400 words): Plan and design a balanced menu
– Create a menu consisting of fifteen dishes for your chosen establishment in
Assessment 1. The menu must be balanced in texture, flavour, colour, temperature,
varied cookery methods and presentation. The menu must also be presented in a
contemporary menu format.
– Consider the use of menu engineering when designing and pricing menu items to
ensure profitability.
– Provide an overview of your chosen menu and reasons for your choice of menu,
discuss: space, workflow, equipment, staff, target customers and their disposable
income and average spend required to cover fixed costs of rent, utilities and wages.
– Categorise your ingredient list from your menu and research suppliers that will be
able to supply those products to you. Consider location, delivery times, frequency,
minimum orders and food safety certifications required.
– Prepare recipe costing’s for five (5) dishes of your choice and list the recommended
selling price for each one.
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It is important to note.
1. A minimum of two (2) academic (books & peer-reviewed journal articles) & two (2)
other sources (newspaper article, trade publications, websites, etc.) must be used.
These should be referenced in the APA style, both in-text and in a reference list.
References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted.
2. Any detection of plagiarism will lead to an immediate fail grade in the task, and
possible exclusion from the subject.
3. Extensions cannot be granted by the lecturer after the submission date. In the event
of serious illness or unusual circumstances, a student may apply for Special
Consideration in accordance with the rules and regulations governing this
application, but it is important that such requests be made as soon as the
circumstance is known.
Submission Instructions:
 Submit via the Assessment link in the main navigation menu in MED201 Menu Engineering
and Design. The Learning Facilitator will provide feedback via the Grade Centre in the LMS
portal. Feedback can be viewed in My Grades.
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Learning Rubric: MED201 Menu Engineering and Design -Assessment 3 Brief – Case Analysis / Business Report

MED201 Assessment 3 – Case Analysis V1.0 July 2017 Page 5 of 5

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