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Library's collection Library's IT development CancelThe economic growth in the world nowadays also lead the increasing of
the world globalization and the world trade which of course bring the new market
as well as the new customer. This new customer demands a lot of concern of the
business industry especially the hospitality industry, in this case the focus is on
food and beverage industry or restaurant in a clear example.
According to the Dutch Board of the Hotel and Catering Industry,
A menu planner must know the goals of the menu being planned and
the kinds of menus needed to suit the occasion, the kind of operation, and the
patrons. Because menus can be used in many ways and because there is a wide
diversity in the kinds of food services, there are many kinds of menus.
The person-planning menu should know how to do the job; how to select menu
items and how to present them. Usually a menu is organized in the same order in
which the foods are eaten. To properly plan a menu, the planner should have an
adequate space with adequate equipment to do the job. Files of menu suggestions,
prices, and seasons in which food available are needed. Planning a menu takes
time and concentrated effort, and it should be done when complete attention can
be given to the job.
Commercials establishments will have menu requirements that differs
from noncommercial or semi commercial ones. Menus planned for institutional
operations may have to meet nutritional needs as well as patrons desires, whereas
commercial establishments need only tailor the menus to their markets-what
patrons like.
Based on this issue, a qualitative research has been used. The qualitative
research has three parts. The first part is reviewing the literature about the main
issue, in this case about the menu planning. The second part is the part where all
of the observation and interviews with key persons will be conducted and than a
conclusion about the present condition as a result will be received. The third part
will consist about the combination between the first part with the second part. The
theory from the literature review and the result from the observation and the
interview will be combined to see how far the theory works in reality, in this case
a restaurant reality. The study case will be conducted in one special family owned
restaurant, which has a very good reputation in sales and in its menu, which bring
it a Michelin star award three years ago. Namely the restaurant is Spandershoeve
Restaurant. The restaurant has the idea to use the menu of the month to keep the
frequent customers and gain new customers.In the last part, all opinions and the
suggestions will be used as a recommendation
especially for Spandershoeve restaurant and in general for all the players in the
business to keep on surviving in the new market and improve their own quality
and added value.
Nowadays, there is a new trend, the new consumers that also create the new
market. The new consumers take many forms, as it can be seen in the present,
plural society. A diversity of opinion, ideologies, ambitions and tastes all exist
alongside one another. 21 st century consumers are aware that life is short and that
nothing remains unchanged and therefore choose that which best suits them at a
certain time and a certain place, from the great variety of options available. The
new consumers therefore make their own choices and are not influenced by
external matters. The result is that the same consumers can make different
choices, depending on the time and the place. This makes the new consumers a
moment consumer. In other words, they are less predictable than ever before. The
new consumers want a maximum enjoyment and appreciate convenience in their
free time. Convenience also translates as not having to cook for oneself.
It is no longer money which is the deciding factor, but time. Wishes must be
fulfilled with a minimum of effort in terms of time and money. For maximum'
enjoyment, the new consumers req