OBJECTIVES OF MENU PLANNING

 

OBJECTIVES OF MENU PLANNING

1.       Customer Satisfaction-: Serve as per the customer requirements.

2.       Healthy Foods-: Healthy food offer nutritive, hygienic, & healthy food.

3.      Consideration of all age of people-: Food should be providing for all groups like children, young, old.

4.       Offer of choices-: Give example choices so gets variety as well as satisfaction.

5.       Proper utilization of man power, machine, equipments.

6.       Use of seasonal food and vegetables.

7.       Customer preferences should be taken care.

8.       Choice and demand of local people can be included in menu.