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Menu Planning and Nutrition

You are opening a new foodservice operation in a country of your choice which is not your home
country. You are creating a three course dinner menu which also has alternatives for vegetarian and
celiac customers. ( country=Italy) (italian restaurant)
The report structure:

Choice of foodservice operation location making sure that it is NOT your home country.

Make sure you find proper data, information, facts (please include relevant references) which
would lead you to believe that it will be successful.

Identify and describe the style of cuisine you would like to serve.

Identify and describe the style of a 3 course dinner menu that you would like to present including
alternatives for vegetarian and celiac customers.

Using your nutrition knowledge and the research done in this area, explain why and how such
menu is well balanced (please include relevant references).

Justify how and why your menu is profitable
(research for italian restaurant in italy)
Document must be professional in appearance and be free of typos, spelling errors etc. Should the
referencing be needed, please use Harvard reference system. The overall grade will be based on creativity,
content, completeness and the quality of report.
The purpose of the assignment is for students to put in practice their understanding of the topics we have
been studying during the course:

Market Survey

Importance of nutrition in menu planning

Menu types

Financial aspects of menu planning.
Task List:
Read the guideline below also discussed in class and follow the task list:

Each work has to be done individually

Select a foodservice operation location of your choice making sure that it is NOT your own country
of origin

Identify the style of restaurant you want to open and make sure you find information which would
lead you to believe that it will be successful (i.e. do a short market survey).

Identify the style of cuisine you would like to serve and which kind of menu you would like to
present for dinner.

Taking into consideration the nutrition knowledge you have now achieved prepare a 3 course meal
and explain why and how it is balanced.

Prepare also one alternative for each course for people who are vegetarian or celiac.

Finally make sure your menu is using local and seasonal ingredients in order to maximize your
profit. Justify each one of your choices.

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