ABSTRACT
The importance of quality menu planning and standard food costing cannot be overemphasized. This is so because a lot of hotels that has a quality menu planning and standard food costing knew the benefit of them to the hotel and the counting at large. Although there are some problems associated with menu planning and food costing when it is not properly managed, organized and secured can lead to the downfall of the industry or firm. This project critically studies the importance of menu planning and food costing in the hospitality industry and also the factors militating against quality menu planning and standard food costing which includes economic factors, season food availability, food acceptance, lifestyle availability of time energy and labour saving device and also the size and composition of the guests to serve the factors militating against menu planning while production and supply global warming customer demand and preparation time effects food costing. And they have negative effect if not properly managed. The use of some data was carried out so as to achieve the findings. We have the primary data as personal survey oral interview s, questionnaire and photographs. While secondary data was also used and it includes already written books both published and unpublished. Also relevant strategies, policies and means of tackling the problems so as to make firms/hospitality industry to improve to quality menu planning and standard food costing techniques. If the recommendation is duly followed, the problem will be put to an end or limited.
TABLE OF CONTENT
Cover Page = = = = = = = = =i
Title Page = = = = = = = = = =ii
Certification = = = = = = = = =iii
Dedication = = = = = = = = =iv
Acknowledgement = = = = = = = =v
Abstract = = = = = = = = = =vi
CHAPTER ONE
1.0 INTRODUCTION = = = = = = = =1
1.1 Background of the study = = = = = = =1
1.2 Statement of the problem = = = = = =2
1.3 Aim and Objective of the study = = = = =3
1.4 Significance of the study = = = = = = =4
1.5 Scope of the study = = = = = = = =4
1.6 Limitation of the study = = = = = = =5
1.7 Research Questions = = = = = = = =5
1.8 Definition of Terms = = = = = = = =6
CHAPTER TWO
2.0 LITERATURE REVIEW = = = = = = =7
2.1 Meaning of Menu planning = = = = = =7
2.2 Meaning of Food costing = = = = = = =8
2.3 Importance of Menu planning and food costing = =9
2.4 Principles of Menu Planning = = = = = =11
2.5 Factors Affecting Menu planning and food costing = =16
2.6 Personnel Responsibility for Menu planning and food costing = = = = = = = = = = = =20
CHAPTER THREE
3.0 RESEARCH DESIGN AND METHODOLOGY = = =23
3.1 Re- Statement of the problem = = = = = =23
3.2 Sources of Data = = = = = = = =23
3.3 Research Instrumentation = = = = = =24
3.4 Location of study = = = = = = = =24
3.5 Data presentation and Analysis = = = = =25
3.6 Research Question one = = = = = = =28
3.7 Research Question Two = = = = = = =30
3.8 Research Question Three = = = = = = =31
3.9 Research Question Four = = = = = = =33
CHAPTER FOUR
4.0 FINDINGS, RECOMMENDATION AND CONCLUSION = =35
4.1 Summery of Findings = = = = = = =35
4.2 Recommendation = = = = = = = =36
4.3 Conclusion = = = = = = = = =37
Reference
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The need for menu planning and food costing in hospitality industry will no doubt contribute greatly to the society, hospitality industries and the managers and directors in general.
The menu work food costing and control is the most important part of the caterer’s work and the compilation and management is regarded as an act only acquired through experience and study.
Nigeria as a country has so many hospitality establishments among them are hotels, amusement parks, restaurants, tourist areas etc. which if not properly managed can bring downfall to them and amount of revenue generated but if the menu planning and food costing control is properly managed /handled, it will lead to up growth of the organization, employment of some unemployed youths and also encourages earning of foreign currencies.
Menu planning is therefore referred ton as the drafting, organizing and preparing of menu in a particular establishment so as to make it attractive, comprehensive and extensive for people visiting the establishment industry.
Food costing is defined as the sum of all the materials used in the production of meals to be sold in a particular establishment at a particular time.
Therefore, menu planning and food costing is very much important in hospitality establishment both big and small establishment. This is due to the fact that it contributes greatly to the level of services rendered in any hospitality firm and it helps in employment.
1.2 STATEMENT OF PROBLEM
Menu planning and food costing as it implies cannot be over emphasized in any hospitality establishment /industry. This is because of the benefits a hospitality establishment stands to gain if its menu is properly planned and costing properly done.
Top rank as a big hotel I believe have already known the meaning of menu planning and food costing and also its importance to the establishment if properly handled.
Having known the meaning of menu planning and food costing and their importance, yet some factors come against it, therefore making the hotel not to gain all the importance/benefits of menu planning and food costing.
Menu planning and food costing if properly handled by experts, it will go a long way in improving the number of customer visiting the industry and also the number of sales and profit made in the establishment.
1.3 AIM AND OBJECTIVE OF THE STUDY
(i) To find out the importance of menu planning and food costing in the hospitality establishments.
(ii) To identify the factors affecting menu planning and food costing in the hospitality industry.
(iii) To find out the effects of these factors in the hospitality industry.
(iv) To know the personnel in charge of food costing and menu planning.
1.4 SIGNIFICANCE OF THE STUDY
This study will lead to the discovery most of the importance of food costing and menu planning in the hospitality industry. It will also raise some useful suggestions deemed suitable to prevent the factors affecting menu planning and food costing in the hospitality industry.
This work will provide basis for further research by interested scholars and future practitioners and lastly to sensitize the various directors and managers of hospitality establishment/industry to their responsibilities.
1.5 SCOPE OF THE STUDY
The study will be geared towards finding out the importance of menu planning and food costing in the hospitality industry with the particular reference to Top Rank hotels ltd Enugu, Egunu state.
It will also be geared to finding out the factors affecting menu planning and the ways of putting to an end or minimizing the factors for the benefits of menu planning and costing to be realized.
1.6 LIMITATION OF THE STUDY
The study will cover the whole of Top Rank hotels in Enugu North Local Government Area of Enugu state.
1.7 RESEARCH QUESTIONS
- i) Which personnel have the highest contribution in the planning of menu .
- ii) Which personnel have the highest contribution in food costing.
iii) What are the factors that come against menu planning
- iv) What are the factors that come against food costing.
1.8 DEFINITION OF TERMS
MENU- This a defined as a list of dishes available for sale to the customers or guest in a particular hospitality industry.
PLAN- A proposal for doing or achieving something. It is also referred to as an “ Intention”.
MENU PLANNING- Having known the menu of menu and plan, menu planning is defined as the method of crafting, organizing and preparation of menu so as to make it attractive, comprehensive and extensive for the customers visiting the hospitality industry.
FOOD- Food is referred to as any substance, that people or animal eat or drink or that plant absorb to maintain life and growth.
COST- Cost “ Involve the loss of”. It is referred to as the specific price for obtaining a particular item.
FOOD COSTING – This is defined as the sum of all the materials used in preparation of food
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