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
iii) What are the factors that come against menu planning
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