Your Parents Own a 10 years Old Family Restaurant at the Business Center: Hospitality Management Assignment, SMU, Singapore

Assignment Brief:

Your parents own a 10 years old family restaurant at the business center of the Kathmandu city. The restaurant has been managed by your parents in a traditional style with common foods available in the area. Your parents want you to utilize your understanding and knowledge in upgrading the restaurant which you have learned during your course study. You as a hospitality management graduate now need to address the new demand and help your parents to upgrade the overall restaurant. Your parents want you to produce a written document as asked below so that you can help them understand and apply your thoughts on how to determine the cost and price menus and you show them how to develop and evaluate menus to meet customer and business requirements.

Part A:

An MS-PowerPoint Presentation which includes the framework to determine how to cost and price menus. The presentation should contain:

1. Produce a few sample menus which are accurately costed and priced to meet a range of customer requirements visiting the restaurant. You also need to determine the key considerations to be taken while costing and pricing dishes in various types of menus.

2. You need to analyze various approaches to menu costing and pricing and elaborate on the effective methods to accurately cost and price menus to maximize profitability.

3. Write a report that defines your presentation.

Part B :

In this part, you need to develop menus through the essay in the given context that meets the consumer and business requirements and evaluates those. This part includes:

1. A realistic plan using an appropriate planning tool to develop a menu that meets consumer and business requirements to maximize profitability for the restaurant your parents own.

2. A menu for the restaurant using a fully researched and costed plan that meets the overall customer and business objectives.

3. Test and evaluate the menu you have produced and make justified recommendations for improvement based on tests and evaluations of the menu and resolve problems identified to meet overall business objectives the restaurant.