Elements and Performance Criteria
- Identify and evaluate target markets for the catering outlet.
- Identify current target markets for the enterprise, based on past and current operations and performance.
- Identify potential target markets based on review of the current marketplace and the nature and style of the operation.
- Evaluate the preference of key markets and match these with overall enterprise products and services.
- Evaluate market trends in food service.
- Create menus based on market analysis and within budgetary constraints.
- Monitor menu performance.