MENU PLAN IN CATERING OPERATION OF COPA DE MANILA STA. CRUZ MANILA TOWARDS CRAFTING A GUIDE

Abstract

This study explores the challenges in evaluating menu planning within catering operations, focusing on Copa de Manila in Sta. Cruz, Manila. It aims to assess key factors such as variety, nutritional value, cost-effectiveness, customer satisfaction, and adaptability to consumer preferences, with the goal of enhancing overall menu quality. The study employed descriptive and quantitative research methods, surveying a total of 50 respondents: 25 customers and 25 employees, to evaluate the effectiveness of the catering menu. The analysis revealed strong agreement across all examined variables. Cost-effectiveness emerged as the highest-rated factor with a mean score of 3.76, followed closely by nutritional value at 3.63. Both variety and preference adaptability received consistent ratings of 3.65, indicating strong consumer orientation and satisfaction. Additionally, customer satisfaction was rated at 3.67, reflecting the menu's success in meeting customer expectations. These findings highlight the menu's appeal and its ability to cater to diverse customer needs, reinforcing its competitive edge in the market. Optimizing key aspects of catering operations is essential for not only meeting but also exceeding customer expectations. A well-balanced menu that offers variety, nutritional value, affordability, and adaptability to changing preferences can significantly enhance customer satisfaction and foster loyalty. Catering businesses can differentiate themselves in a competitive market by continuously prioritizing these factors and aligning their offerings with consumer demands.