Aspects of Menu Planning | Report
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Added on 2020-02-03
Aspects of Menu Planning | Report
Added on 2020-02-03
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TABLE OF CONTENTSINTRODUCTION ..........................................................................................................................3TASK A...........................................................................................................................................3a) A discussion of the principles of recipe development ............................................................3b) Factors that influence menu planning decisions......................................................................4c) The factors that influence service methods ............................................................................5d) Description on the stages of planning of menu development..................................................8e) Influence on development process ..........................................................................................9TASK B...........................................................................................................................................9a) Design of menu taking into account the recipe development ...............................................10b) Development of the food service environment to support the menu, recipe and service style...................................................................................................................................................11TASK C.........................................................................................................................................13a) Creating a new food concept.................................................................................................13Task D Self Evaluation..................................................................................................................14Conclusion ....................................................................................................................................15REFERENCES .............................................................................................................................162
INTRODUCTION Hospitality sector is the fastest growing and leading segment of UK at present. Hotelorganization involves business that render services like, lodging, food and beverages apart fromhome. In 2014, hospitality industry generated more than 2.9 million jobs to individual which isalso equal to 9% of total employment level in UK. In addition to this, it provided with anestimated share of £57 billion to GDP of UK (Economic Impact of Hospitality industry in UK.2015). Therefore, it can be stated that hospitality industry is most prosperous sector at presentwith ample number of growth opportunities. However, the success of hotel organization like,restaurant, food joints etc. depends upon the quality of its services along with the effectiveness inits menu planning.In this report, various aspects of menu planning will be discussed. Menu planning is aneffective approach that help food outlets in determining what should be provided by them and atwhat price. It further ensures that customers are offered a balanced diet which helps them inmeeting their nutritional requirements. In this report, principles of recipe development will bediscussed. In addition to this, stages of planning of menu development will be detailed out.Furthermore, assessment will be provided on new food concepts, recommendations to launch theconcept along with the customer requirement research. TASK Aa) A discussion of the principles of recipe development Menu planning is basic controlling point in the food and beverage industry. It meansorganizing the edible items offered by food and service entity for sale. Therefore menu planningis nothing but planning and scheduling various food items at different prices so that customerknow which alternatives are good for them to buy (Snow, 2011). Therefore, food and beverageoutlets use menu planning for determining the cost and price of various dishes and beverages.With this aspect, it can retain the customers in long run as this will increase their satisfactionlevel. There are various types of menu that can be developed in food and beverage industry.They are as follows: Table d hotel: In this type of menu various dishes and beverages are provided at a fixedprice. Therefore, customer is required to pay for complete meal. However, the food and3
service entity can offer few choices of dishes for convenience of the customers. This typeof menu is available mostly in banquets, flight catering, guest house etc. The majoradvantage of this menu is food cost can be controlled easily (Menu planning, 2015). A' la Carte: It is a kind of menu where dishes are separately priced and customers arerequired to give their choices from the provided list. Therefore, dishes are provided asper the menu card (Davis, 2013). This type of menu is available in almost all food andbeverage outlets other than banquet halls, mess etc. The advantage of this menu is that itprovide large number of options to customers to choose. Thereafter, guest have to payexclusively for the dishes ordered by them. Carte du Jour: It means card of the day. It is a special kind of menu developed for aspecific day (Fuller, 2011). Therefore, to ensure innovation viable changes are done indaily menu. This type of menu is available in institutional catering like, colleges,hospitals etc.Furthermore, food and beverage outlets can also focus on different types of food productionsystems to get economically viable outcomes. The major kinds of food production systems are:Conventional method: It is a traditional approach where various food components areassembled and dishes are prepared on sight. It provides food extensively rich in qualityand nutritional content. Centralized food service system: In this type of system food is prepared at a specificpoint and then it is transported to other units where it is finally served to consumers(Carpenter, 2012). This system is less costly for food and beverage outlets as food isprepared at centralized kitchen where cost of raw material, labour and production is less. Cook chill production: It is a controlled system of food production where food incooked at the required temperature, preceded by fast chilling and keeping at controlledtemperature. Therefore, food can be stored in large quantity and made accessible whenthe requirement arise (Moore, 2012). b) Factors that influence menu planning decisionsThe menu planning decisions are influenced by large number of factors which areexplained as follows:4
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