The Menu Planning and Design Competition is an exciting and intellectually stimulating event designed for hotel management students to showcase their creativity, culinary knowledge, and menu engineering skills. In the hospitality industry, menu planning is not just about listing dishes – it is a strategic and artistic
process that involves understanding customer preferences, nutritional needs, cost management, sustainability, and visual aesthetics. This competition provides a unique platform for aspiring hospitality professionals to demonstrate their ability to conceptualize, plan, and design innovative menus that cater to modern consumer demands.
Participants will be challenged to develop a menu around a specific theme, incorporating key elements such as balance, variety, pricing strategy, seasonal ingredients, and sustainability. The goal is to create a menu that is not only delicious and appealing but also practical, marketable, and aligned with current industry trends. Students will also focus on the design and presentation aspect, highlighting the importance of visual impact in enhancing customer experience.
The event encourages team spirit, out-of-the-box thinking, and practical application of theoretical knowledge. It will be judged by a panel of industry experts including chefs, food critics, and nutritionists, offering valuable feedback and recognition. This competition aims to bridge the gap between classroom learning and real-world challenges in food service operations.
Content of the Event: Competition for Hospitality students to know the importance of menu planning in the Hospitality industry.
Highlights of Events:
Theme-Based Menu Challenge – Students create menus based on trending culinary themes like sustainability, wellness, or regional cuisine.
Course Name: All courses of SoHMT
Date, Time & Venue of the Event:
- 30-Apr-2025, 11:00 am, Seminar Hall - SOHMT
Event Coordinator
- Mr. Ajay Bisht, Mr. Neeraj Chandani, Dr. Pradeep Bhatt
Contact Person:
- 7902140020
AIM of the Event:
1. To Enhance Creative Thinking:
Encourage students to think innovatively while designing menus that are visually appealing, thematically cohesive, and creatively crafted.
2. To Apply Theoretical Knowledge Practically:
Provide a platform for students to apply their academic understanding of nutrition, costing, food production, and menu engineering in a real- world scenario.
3. To Promote Awareness of Sustainable Practices:
Inspire students to incorporate local, seasonal, and eco-friendly ingredients into their menu planning, supporting sustainable food systems.
4. To Develop Menu Presentation and Communication Skills:
Help students improve their menu formatting, layout, and communication techniques, crucial for customer engagement and marketing in hospitality.
5. To Foster Industry Readiness:
Prepare students for real-time challenges in hospitality by simulating the process of professional menu development, pricing strategies, and target audience analysis.