Descripción: Evolución y tipos de Merchandising, Gestión del Lineal, Ubicación de productos en el lineal, Publicidad en el punto de venta, Circulación en el punto de venta, Técnicas de animación.
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Descripción: Visual Merchandising
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informe sobre el supermercado hipermaxi de la ciudad de la paz de la zona de obrajes, referente al merchandising, la planimetria, tipos de surtido, zonas calientes y frias, etc. libre para s…Descripción completa
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TESIS MERCHANDISING
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Guide to Menu PlanningFull description
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A PROJECT REPORT ON MENU MERCHANDISING"
“
Submitted in partial fulfillment for the Award of Degree of Bachelor of Science in Hospitality and Hotel Administration Submitted By: Chetan Prakash Bajpai Roll No. : 102770 Darshan Singh Roll No. : 102771
Under Guidance of: Mr. Tarun Bansal Sr. Lecturer
INSTITUTE OF HOTEL MANAGEMENT LUCKNOW
CERTIFICATE I have a pleasure to certify that Chetan Prakash Bajpai and Darshan Singh are students of 6th semester of 3 year B.Sc. in Hotel and Hospitality Administration of IHM, Lucknow has pursued their research work and prepared the project "
MENU
MERCHANDISING
" under my
supervision and guidance. The work is the result of authentic research conducted by them, to the best of my knowledge. This is being submitted to to the NCHMT for the partial fulfillment of the requirements of the Three years
B.Sc. in Hospitality and Hotel
Administration.
TARUN BANSAL (Project Guide)
ACKNOWLEDGEMENT
The report on the project work of MENU MERCHANDISING in the following pages are the “
”
outcome of my research study done chiefly at LUCKNOW.
Moreover, I am also grateful to Mr. Tarun Bansal (Sr. Lectuer) of IHM, IHM, in LUCKNOW who made available their valuable time & for their constant encouragement to me.
Chetan Prakash Bajpai Roll No. : 102770 Darshan Singh Roll No. : 102771
MENU MERCHANDISING MENU: MEANING & DEFINITION Menu is a French word meaning- bill of fare, or programme of a meal. Menu may be defined as a portfolio of items(food&beverage) available to a customer
MENU MERCHANDISING: Menu is a valuable price in terms of selling products effectively in a food service operation. It is a link between the customer and the establishment and acts as a salient salesman of the industry. Menu merchandising refers to the application of menu as a powerful in-house marketing tool forpromoting of optimizing sales in a food service operations.
Pointer Pointer for menu merchandising The following points must taken into consideration to ensure the efficacy of menu as a in-house marketing tool for optimizing sales.
Menu presentation:Attractiveness: interesting and inviting Cleanliness: neat and clean Durability: shelf life of menu Compatibility: complimenting complimenting to outlet Legibility: easy to read
Menu design:-
Shape,size,weight,material and colour Pages, panels Graphics and layout: asymmetrical Symmetrical or X-MUS tree. Eye appealing& portioning of menu item
Menu content
Balance:- aesthetic and nutritional balance Language:national language with narration narration in English Accuracy:-spelling and grammar grammar Printing:-font, shape, size, style, colour and special effect. Pricing: objectives,consideration objectives,considerationtechnique. technique.
Top ten restaurant of Lucknow
Barbeque nation
C2c
Cassia
Royal café
Salt
Sam’s
The urban terrace
The yellow chilli
Tundey kebab
Zust lounge
grill
These are the top 10 restaurant of the Lucknow. we analyse the menus of these restaurant in the pointer of menu merchandising.
the menu of c2c restaurant
faults in menu
Attractiveness: - menu can become more eye appealing. Legibility: - menu should be more specific so that it become easy to read and understand. Shape: - the shape of the menu should be identical. Colour: - different type of colour scheme is used. There should be a similar colour scheme used so that it gives uniformity.
Accuracy: -some spelling mistakes in menu. For an example ajwani instead of ajwaini. Language: -easy to understand but it could be become much better. For an example some French words are used like potage, entrée.
Compatibility: - the menu is complementing to the outlet.
The menu of barbeque nation
Faults Faults in menu
Attractiveness: - menu is not attractive. It may be become more interesting.
Pricing: - pricing is based upon the whole meal. The menu items are not priced individually.
Colour: - colour scheme of the menu is not good. It can be become much improved.
Legibility: - difficult to read the menu because printing is not good.
Accuracy: - a lot of spelling mistake in the menu. For an example pestry instead of pastry. Capisicum instead of capsicum.
The menu of salt
Faults in menu
Compatibility: menu is not complementing to the guest. The veg & non-vegmenu non-vegme nu items are not saggerigated by colour coding.
Accuracy: there are some spelling error in menu items and short name are used for an example chik instead of chicken.
Special effect: some special effect requires in menu so that the menu looks more attractive.
Graphics: the graphics used in menu card are good but it can become much muc h better. better.
Colour scheme: coulor scheme used in menu card is attractive but it may be become better.
The menu of Sam’s grill
Faults in menu
Desirability: menu is not attention-grabbing. It could become much appealing.
Form: the shape of the menu is not precise..
Legibility: easy to deliver.but it could be much better.
Portion size: the portion size of the dishes should be define.
Accurateness: Accurateness: some spelling error in the menu. For an example polle instead of poulle.
Pricing:price range of each menu item are vary from each other. It should be detailed.
Language: easy to read. But some french words are used which may be create some problem
for the guest.for an example polle a-la vino blanco.
Special effect: some special effect requires in menu so that the menu looks more attractive.
Graphics: the graphics used in menu card are good but it can become much better.
Colour scheme: coulor scheme used in menu card is attractive but it may be become better. better.
The menu of urban terrace
faults in menu
Appeal: menu is eye appealing. But still some changes are requiered.
Language: easy to recognise. But still some french terms occuers the problem.
Pricing: the pricing of menu iems are done according to the dishes. Pricing should be done according the portion size.
Compatibility: the menu is complementing to the outlet. It should be complementing complementing to the guest.
Cleanliness: menu is neat and clean. But still some hyegine are requierd.
Graphics: Graphics: the menu should should be in specific shape.
the menu of cassia
Faluts Faluts in menu •
Desirability: menu is not attention-grabbing. It
could become much appealing. •
Form: the shape of the menu is not precise..
•
Legibility: easy to deliver.but it could be much
better. •
Portion size: the portion size of the dishes
should be define.
•
Graphics: the graphics used in menu card are
good but it can become much better.
•
Colour scheme: coulor scheme used in menu
card is attractive but it may be become better.
•
Shape: - the shape of the menu should be
identical.
The menu of royalcafe
Faluts Faluts in menu •
Desirability: menu is not attention-grabbing. It
could become much appealing. •
Form: the shape of the menu is not precise..
•
Legibility: easy to deliver.but it could be much
better. •
Portion size: the portion size of the dishes
should be define. •
Pricing:price range of each menu item are
vary from each other. It should be detailed.
Special effect: some special effect requires in menu so that the menu looks more attractive.
•
Graphics: the graphics used in menu card are
good but it can become much better.
The menu of yellow chilli restaurant
Faults in menu
Colour: the colour scheme used in menu good but it may be better.
Pricing: price of the menu items should be mentioned for the comfort of the guest.
Graphics: the vegetarian and non-vegetarian items should be seggerigated as per standard.
Accuracy: some spelling errors in the menu items for an example kadai instead of kadhai.
Legibility: easy to read. But it can be much better.
Layout: the layout of the menu card should be in precise shape.
The menu of tundey kebbab
Faults in menu
Attractiveness: menu is not impressive. It should become more interesting.
compatibility: menu is not complementing to the clintale.
Accuracy: some spelling error in the menu card.
Printing: printing are not match the standard. Some special effect effect are needed in menu card.
Colour: the colour scheme is not impressive. impressive. Bright colour colour should be used to give pleasant look to the menu card.
Legibility: easy to read. But still some changes require.
The menu of zust lounge
Faults Faults in menu •
Attractiveness: menu is not impressive. It
should become more interesting. •
compatibility: menu is not complementing to
the clintale. •
Accuracy: Accuracy: some spelling error in the menu
card. •
Printing: printing are not match the standard.
Some special effect effect are needed in menu card. •
Colour: the colour scheme is not impressive. impressive.
Bright colour colour should be used to give pleasant look to the menu card. •
