Menu Planning and Product Development : Report

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Added on 2020-01-15

Menu Planning and Product Development : Report

Added on 2020-01-15

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MENU PLANNING

TABLE OF CONTENTSTask 1...............................................................................................................................................1a. Principles of recipe development........................................................................................1b. Factors influencing menu planning decision......................................................................2c. Factors influencing service methods..................................................................................3TASK 2............................................................................................................................................5a. Stages of menu product development................................................................................5b. Listing the important factors which influence the menu development planning..............6TASK 3............................................................................................................................................7a. Production of dinner menu design.....................................................................................7b. Special Service design for the Special Theme day............................................................9TASK 4............................................................................................................................................9a. Assessing the requirement of customers............................................................................9b. Development of a new food concept...............................................................................10c. Recommendation for launching new food concept.........................................................10d. Review of performance and suggestions for improvements...........................................11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12

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INTRODUCTION Menu planning is an important part of hospitality management. Good efforts are requiredto make an effective menu plan. Menu planning includes many aspects like the efforts to bemade for fulfilling the requirements and preferences of all people who will be served, choosing aplanning pattern and style as per convenience of customers, making a shopping list, shoppingstrategically, cooking perishable in priority, after all this to grade the efforts made by the cook.Menu planning is the way to get to know that a person is eating a balanced diet and satisfying allnutritional needs. As per any frugal cook, menu planning can save time as well as money. Thisproject is prepared to understand the factors that influence menu planning decisions,Understanding of menu product development planning processes, designing the principles withina food service environment and to develop specific and actionable recommendations for a newfood service concept. Task 1a. Principles of recipe developmentAs per the given case study of a boarding school of UK, catering department has tomange all the responsibilities regarding food for the students, teaching staff and support staff.They have to take care of variety of things like the quantity of food to be prepared, food shouldbe prepared keeping in mind the age groups as segregated in the case, different food for differentdinning rooms, quality of vegetables being used in preparation of food being fresh or frozen,cooking techniques that are being used by the cooks (Tikkanen and Kasurinen, 2012). Presentinghere a brief survey on the above principles that are applied for menu planning in this boardingschool. Variety of food : Food to be served as per meals that is breakfast, lunch, supper anddinner for boarding students and only lunch to the normal students. In breakfast studentswill be provided refreshing food to energize their day by a fresh beginning. For examplefresh bread with jam, Banana or sandwiches etc. The breakfast should be different for alldays in a week. It can be repeated after six weeks, so that the students do not get bore ofeating same kind of food daily. The quality of vegetable used for making lunch anddinner is fresh. But frozen vegetables can be used the next day, by cooling them wholenight, so there freshness can be kept continue (Rostron, 2011). Students and teachers1

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advice can be appreciated in variety of food to be prepared on every day. Since thenumber of people having food is large that is the reason of keeping frozen vegetablepreserved for the following day, but there is no compromise with the hygiene of peopleeating the food (McEntee, 2009). Cooking Methods : Since there are different dinning rooms for students, teachers andsupport staff therefore different food is to be prepared for them. The cooking techniquescan be different for different dinning rooms as per their preferences. Some food can becommon for the different dinning rooms like rice and desert. Batch cookery, cook freezeand conventional techniques can be used. In batch cookery food is prepared in fixedintervals. For example breakfast is prepared in the morning, at the same time preparationfor lunch has been done, so that at the time of preparing lunch, it will be quick makingand then serving the same on time (Gordon-Davis and Rensburg, 2004). In cook freezemethod of cooking the food is prepared and preserved till the time of serving the food, sothat it remains fresh and the time will also be saved. In conventional system which isnormally used at all restaurants and other places, food is prepared immediately beforeserving. Cultural Issues : Students from different backgrounds and countries are studying in theboarding school. They have their different cultures, according to which they prefer food.The main criteria for bifurcation of food is vegetarian and non vegetarian (Pearson andKuntz, 2008). The cooking team should keep in mind the cultural aspects so that thesentiments of students as well as teachers do not get hurt. The religion, diets and menucycle should be keep in mind while preparing and serving food in five different dinningrooms. For example, the culture of many people influence for not eating the meat ofspecific type of animal. Indian people do not eat beef meat as it is against their cultural orreligious sentiments. In the similar way, some people do not prefer to eat pork meat.Thus, for the catering manager of school it is essential that it must consider the givenaspect also while making the selection for the specific recipe for the respective students. b. Factors influencing menu planning decisionMenu planning decision can be based on various factors. If the number of members arefew in the evening for having dinner then the cooking team can organize dinner for all of them ina single dinning hall as per their demands and preferences instead of serving in different rooms2

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Menu Planning and Product Development : Report