DEPARTMENT TOURISM AND HOSPITALITY
SESSION 1 2023/2024
DTM 30052 MENU PLANNING AND DESIGN
PROJECT
LECTURE NAME: En Muhammad Fauzi Bin Ishamuddin
GROUP MEMBERS:
NAME MATRIX NO.
AHMAD SYAHADAT ZIKRI BIN ZAIMIZAM 17DHF22F1009
MUHAMMAD DANISH BIN JAAFAR 17DHF22F1021
MUHAMMAD NASHRULLAH BIN 17DHF22F1033
MUHADZAR ZUHDI
AHMAD ROHAIZAD BIN ROZAIMI 17DHF22F1035
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TABLE OF CONTENT
Bil Topic Page
1. Restaurant Concept Proposal 3-4
2. Menu Style and type of menu that is offered 5
3. Logo, taglines, location and layout 6-7
4. Standard recipe 8-14
5. Menu Costing 15-16
6. Menu Card 17
7. References 18
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ii) Restaurant Concept Proposal
Name: TWO DIO RESTAURANT
The restaurant is located in Bagan Serai Perak, Two Dio Restaurant is a restaurant serving a variety of
specialty food from Perak that serve with its special style and presentation. There have variety of Perak’s
food such as Rendang Tok, Daging Masak Hitam, Lemuni Rice, Kari Ikan Sembilang and much more
not forgetting dessert and appetizer that special from Perak. The interior design and decoration are
simple and make the decoration not to crowded makes the environment at the restaurant are serene and
tranquil. The environment makes the visitors can enjoy the food in a harmony mood.
Apart than the uniqueness of the menu that is served at this restaurant, we at our restaurant have one
speciality. The speciality of our restaurant is our restaurant will have charity day that is Friday to give
our food to homeless and beggars to lessening their hunger. Also at our restaurant, we have promotion
on Monday to make it much cheaper and easier for worker or parents to buy food for their loved one as
Monday is the start of the weekdays. It makes people attracted to come and taste our food.
Restaurant Two Dio also popular around Perak for their friendly server makes the visitor like to
communicate with them and make the visitor feel satisfied with the service and fulfilling their
expectation. From every visitor, we can assume that the favourite dish of all time is Rendang Atok.
Rendang Atok become the customers favourite because of the uniqueness of it taste and the nostalgic
taste of Perak and make people want to try the taste of Perak.
Objectives of our restaurant is customer satisfaction, relationship and nostalgia. For the first is customer
satisfaction. Our restaurants prioritize customer wants, need and demand. At Two Dio Restaurant, we
practicize “Customers always right” habit to make the visitors feel satisfied with the customers' service.
Next our objectives are to build relationship with customers as our way to approach our customers to
know their wants and need. It is also the way to make customers feel like at home as they are enjoying
our food. Last, our objectives are to bring memories and nostalgia. The environment of the restaurants
that are classical and not too crowded for the interior design makes the customers feel nostalgic. It is
important to set the mood for the restaurant to make it as the attraction.
Furthermore, our restaurants have vision and mission to defines our restaurant’s goal. Vision and
mission are important as guideline for our employees to follow. Our restaurants vision is “To be the best
in the north”. There are many best restaurants in the northern side of our Peninsular, but we will try our
best to be the best with making the other best restaurants as our inspirations. For our mission is
“Customers gain, our gain”. The meaning for the mission is to make customer feel the food is worth
with their money spend.
The conclusion is our core of value are customers because the relationship between customer and seller
can make the restaurant’s name spread. It is important to build reputation for our restaurants to make
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our restaurants achieve our vision and mission. It is also important to help people that are in need like
our speciality to give homeless people food for them every Friday. In this restaurant journey, it is vital
to take deep care about teamwork and clear goal for employees to have a good work environment.
Ultimately decision making is also important to fulfil customers wants.
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B) Menu Style and Types of Menus That is Offered in The Restaurant.
I)Menu Style and Types of Menu That is Offered in The Restaurant.
Great menu design and style is one of the most important marketing tools used by a food-related
business. It serves to attract new customers and generate income. When implemented, it becomes the
perfect representation of a delicious dish backed up by information on food varieties. In additional,
menu should express our eatery's personality, focuses your overall operations, promotes profitability,
establishes your budget, and keeps your brand fresh in your customer's mind.
Apart from that, our Two Dio Restaurants have a menu style, and it will be vintage style because
of the menu style are matched with the restaurant's decoration and the menu that are served is classic
menu such as Rendang Tok, Daging Masak Hitam and many more. It is classical because the menu is
originally made back in the old days.
Furthermore, menu in our restaurants is different from other restaurants because its unique and
we highlight the trademark of Perak. Not only this menu is attractive to newcomers, but it is also can
be daily food because it is staple food for Malaysians, and it is near to our people taste. For example,
Lemuni Rice. Rice is something that are close to Malaysian people because it is tradition in our nation.
II)Types of menus that is offered in the restaurants
There are 5 fundamental types of menus that are used in restaurants, and they are the most
commonly used. These are a’la carte, static, du juor, cycle, and fixed menus. All restaurants have a set
of number of dishes, a good menu should highlight the variety that the restaurant has to offer. However,
a good menu should highlight the different qualities of each dish and offer plenty of variety for every
course, to ensure that nobody feels like they must order something that they don’t want to eat. Plus, the
experimental foods may enjoy exploring dishes they have never heard of before, which can only be
done if there is enough variety on the menu in the first place.
Apart from that Two Dio Restaurant offer two types of menus. The menu that offered are a’la
carte and fixed menus. In this menu, we provide as a’la carte menu because we want the customers to
match the food with anything that he wants. And for the customers that don’t want to mix and match
their food according to their liking, we have fixed menus for them. We prepare food in sets for people
like this so they can enjoy the food in a larger portion.
Furthermore, the menu we provide for a’la carte example are Kari Ikan Sembilang, Laksa Kuala
and many more. For example, of fixed menu, we have provided Rendang Tok, Daging Masak Hitam
and others. For beverages, we prefer not to include in a set so customer can choose any kind of beverages
that they want.
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C) Logo, taglines, locations and layout of the restaurant.
i) Logo
ii) Taglines
- Hang Makan, Hang Puaih!
iii) Location
- Lot B7, Arked Mara, Pusat Bandar Bagan Serai, 34300 Bagan Serai, Perak
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iv) Layout
Dining area
Cooking area
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D) Standard Recipe.
i) Rendang Tok
Preparation Time: 30 minutes + 24 hours marination
Cooking Time: 3 hours or longer
Serving: 6-8 people
Amount Ingredients Notes
1.5 kg (3.3 lbs) Boneless beef cut into bite-size
cube
1.5 kg (3.3 lbs) Thick coconut milk
5 tbsp Desiccated coconut, dry toasted
and pounded.
1 tbsp Sugar
3 cm pieces Galangal
8 cloves Garlic
1 Onion
100g (3.5oz) Ginger
2 tbsp Tamarind Blending
10 stalks Lemongrass, sliced (white part)
1 tsp Black pepper powder
5 tbsp Ground Chili
1 tsp Salt
2 tbsp Coriander seeds
2 tbsp Cumin seeds Dry toasting then blending
2 tbsp Fennel seeds
2 sticks Cinnamon
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4 star Anise
10 Cardamom Sauteing
3 tbsp Cooking oil
2 leaves Tumeric
Preparation step:
1. Prepare the dry toasting ingredient to get the spice powder. Blends/Pounds the blending
ingredients.
2. Marinate the beef cubes with half of the blending ingredients and all the spice powder. Leave
in the refrigerator to marinate for at least 4 hours or overnight. Keep the remaining half of the
blending ingredients in a covered container (in the fridge) until the beef is ready to be cooked.
3. Heat a large wok/pan with the cooking oil. On low heat, saute the remaining half of the blending
ingredients with sauteing ingredients until the oil rises and the sauteed ingredients are fragrant,
about 20 minutes.
4. Add the marinated beef cubes.
5. Add the coconut milk.
6. Stir until the color turns to dark brown.
7. Add dessicated coconut (kerisik) and sliced turmeric leaves and stir till well-combined.
8. Season with salt and sugar to taste.
ii) Daging Masak Hitam (Sweet Black Beef)
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serving: 4 people
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Amount Ingredients Notes
500 g Boneless meat cut into bite-
size cube.
1 stalk Lemongrass
1 leaf Screwpine
1 stick cinnamon
5 Cardamom
2 stars Anise
2 tbsp Ground chili
1 Tomato
8 tbsp Sweet soy sauce
1 tbsp Oyster sauce
1 tbsp Soy Sauce Marinated Ingredients
1 tsp Cumin
1 tbsp Coriander powder
1 tsp Fennel powder
3 Cloves Garlic
4 Onion Pounded
3 cm Ginger
Preparation steps:
1. Slice the meat across the vein.
2. Marinate the meat with finely ground ingredients for a minimum of 30 minutes.
3. Heat oil in a pan and add lemongrass, screwpine leaf, cinnamon, cardamom, and star anise.
4. Add ground chili and fry until crisp.
5. Add the tomatoes and cook until the tomatoes are soft.
6. Add the marinated meat and add enough sweet soy sauce.
7. Cook until the meat is tender and the sauce thickens.
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iii) Lemuni Rice
Preparation time: 20 minutes.
Cooking Time: 35 minutes.
Serving: 5 people.
Amount Ingredients Notes
500 g Basmathi rice Washed and tossed
3 Cups Water
1 Cup Lemuni leaf extract
100 g Coconut cream
1 leaf Screwpine
1 Onion
2 cloves Garlic
3 cm Ginger
1 tbsp Black pepper
1 stick Cinnamon
3 Cardamom
2 Star anise
½ tbsp Salt
Preparation steps:
1. Saute onion, garlic, and sliced ginger until fragnant.
2. Prepared the rice cooker.
3. Add the washed and tossed Basmathi rice in the rice cooker.
4. Add the sauteed ingredients and screwpine leaf, lemongrass and the spices.
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5. Add water and lemuni leaf extract.
6. Add coconut milk .
7. Stir until mixed, cover the rice cooker and leave until cook.
iv) Kari Ikan Sembilang ( Catfish Curry).
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Serving: 4 people
Amount Ingredients Notes
2 Catfish Clean and cut into half,
4 tbsp Fish Curry Powder
1/2 Coconut milk
1 tsp Cumin
1 tsp Fennel
3 cloves Garlic
1 Onion -
3 tbsp Chili powder
½ tbsp Tamarind pes
2 Cups Water
2 stalks Curry leaf
6 Okra
1 tsp Salt
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½ tsp Fenugreek Seed
½ tsp Mustard Seed
Preparation steps:
1. Heat cooking oil. Saute cumin, fennel fenugrrek and mustard seed until fragnant.
2. Add garlic and onion until caramelized.
3. Put fish curry powder, chili powder, water, tamarind and curry leaf then stirred it.
4. Cook until the oil breaks.
5. Add the catfish that have been cleaned then put the coconut milk.
6. Lastly, add the okra and seasoned it well with salt and seasoning powder.
v.) Laksa Kuala Kangsar.
Preparation time: 30 minutes.
Cooking time: 25 minutes
Serving: 4 people
Amount Ingredients Notes
1 kg Laksa noodles
1 Thinly sliced cucumber
4 Hard-boiled egg To serve
1 Sliced onion
1 Lettuce-thinly sliced
5 Sliced red/green fresh chili
5 Fresh red chilli
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10 Small chilli padi
3 cm Turmeric
500 ml Water Blended
5 Shallots
3 cloves Garlic
2 Flesh of Chub Mackerels
1.2 l Water of the boiled fish
1 piece Bunga Kantan
2 stalks Lemongrass
3 slices Galangal
4 sprigs Coriander
3 cm Toasted belacan Broth
1 cube Anchovies cube
1/2 Calamansi lime
3 tsp Salt
3 tbsp Sugar
8-10 pieces Tamarind slice (Asam Gelugur)
Preparation steps:
1. Boil the laksa noodles first for 10 minutes.
2. Bring the 1.2-litre water to boil, add lemongrass, bunga kantan, coriander, tamarind
slice (Assam Gelugur), belacan, anchovies cube, galangal and blended ingredient.
Bring to a boil and lower the heat and then simmer for 20 minutes.
3. Add sugar and salt to taste.
4. Balanced laksa noodles and put into individual bowl. Top with sliced ingredient and
ladle gravy on top. Serve with calamansi lime at the side.
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E) Menu Costing
RESEPI STANDARD
NAMA RESEPI:
RENDANG TOK PORSI: PAX 8
KATEGORI: HARGA
MAIN COURSE JUALAN RM
RESEPI PORSI: 2.00
KETERANGA
BIL NAMA BAHAN KUANTITI HARGA / KG KOS GUNA N
(gm) / LITER (RM) PER ITEM (RM)
Boneless beef 188 90.00 (kg) 3.13 cut in cube
Thick coconut
milk 188 11.10 (kg) 2.08
sugar 1.8 2.79 (kg) 0.05
garlic 8 cloves 4.50 (kg) 0.18 cut slice
onion 1 2.29 (kg) 0.04 blend
Ground Chili 5 tbsp 15.90 (kg) 0.14
Cumin seeds 2 tbsp 1.09 (g) 0.04
Fennel seeds 2 tbsp 2.10 (g) 0.07
Coriander seeds 2 tbsp 10.90 (kg) 0.04
ginger 100 (g) 8.99 (kg) 0.11
desiccated
coconut 5 tbsp 7.00 (g) 0.60
Lemongrass, 10 stalks 2.5 (kg) 0.01 white part only
Galangal 3 8.13 (kg) 0.01
salt 1 tsp 1.90 (g) 0.01
tamarind 2 tbsp 1.00 (g) 0.01
Turmeric 1/3 INCH 2.8 (g) 0.01
black paper 1 tsp 2.59 (g) 0.21 blend
cinnamon 2 sticks 4.50 (g) 0.20
anise 4 stars 2.40 (g) 0.01
cooking oil 3 tbsp 6.90 (kg) 0.03
JUMLAH KASAR KOS
GUNA KESELURUHAN 6.97
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(-) KOS GAS, ELEKTRIK, AIR, LEFT OVER, B. PERASA
DAN BURUH 20% 2.50
JUMLAH KOS
BERSIH 9.47
MARGIN
KEUNTUNGAN
30% 2.84
HARGA
JUALAN 16.00
HARGA / PORSI 2.00
KAEDAH MEMASAK:
Prepare the dry toasting ingredient to get the spice powder. Blends/Pounds the
1 blending ingredients.
Marinate the beef cubes with half of the blending ingredients and all the spice
2 powder.
Leave in the refrigerator to marinate for at least 4 hours or overnight. Keep the
remaining half of the blending
ingredients in a covered container (in the fridge) until the beef is ready to be
cooked.
Heat a large wok/pan with the cooking oil. On low heat, sauté the remaining
3 half of the blending ingredients
with sauteing ingredients until the oil rises and the sauteed ingredients are
fragrant, about 20 minutes.
4 Add the marinated beef cubes.
5 Add the coconut milk.
6 Stir until the colour turns to dark brown.
Add desiccated coconut (kerisik) and sliced turmeric leaves and stir till well-
7 combined. .
8 Season with salt and sugar to taste.
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F) Menu card
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G) References
1. 2020, itawrah, 20 makanan tradisional Perak sedap yang dilupakan.
[Link]
2. 2. 2020, Mama Ding, Rendang Tok
[Link]
rendang?format=amp
3. 2022, Che Nom, Resepi Che Nom daging masak hitam.
[Link]
hitam/show/amp[Link]
/daging-masak-hitam/show/amp
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