Analysis of Menu Planning and Health Promotion Practices

This assignment requires a detailed analysis of menu planning and health promotion practices. It involves researching and summarizing key findings from relevant studies, including those on nutritional labeling, hospital menu interventions, bacterial foraging optimization algorithms, and green management standards for restaurants. The task also includes reviewing the implementation and effectiveness of school-based nutrition promotion programs using a health-promoting schools approach. A systematic review of research on hospital menu interventions is also to be conducted. The assignment aims to provide an in-depth understanding of how menu planning and health promotion practices can be optimized to improve health outcomes.

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development ......................................................................1
1.2 Factors that influence menu planning decisions...................................................................2
1.3 Factors that influence services methods................................................................................3
2.1 Stage of menu products development planning ...................................................................3
2.2 Influence of different factors on the development process...................................................4
TASK B...........................................................................................................................................5
Covered in PPT...........................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6
.........................................................................................................................................................7

INTRODUCTION
Menu planning refers to the process of deciding what a company offer in meal to their
customers, it include main dishes, side dishes and desserts. It is essential for a food and beverage
outlet to decide appropriate plan for meals and when they serve it (Bégin and et.al., 2014). One
of the important part of menu planning is to decide type of food according to situation or
occasion and then schedule it according to a particular day. This report is based on Gianni's
Italian Restaurant which is owned and operated since 1989 and they offer home-made authentic
Italian foods. They also offer facilities like gift certificates and customers can book their table
online. This report is representing the different stages and its justifications towards effective
product menu planning and developing.
TASK A
1.1 Principles and factors of recipe development
The Gianni's Italian Restaurant is famous and provide various type of traditional Italian
dishes which is healthy and full of proteins. The respective restaurant conduct research and then
make changes according to needs and demands of customers. Best and attractive part of this
restaurant is that they offer appropriate quality of goods and services that is liked by their
customers (Daoust, 2017). So they decide to launch new product menu which provide creative
and traditional products to customers. The new concept or menu which is introduce by executive
chef attract more customers but there are some positive and negative impacts of this that is
mentioned below:-
Advantage:-
 Modification and addition of new products range attract more new and present customers
in effective manner. It come up with high competitive advancement to the respective company.
Disadvantage:-
 This will directly impact on the product cost or price.
 The respective restaurant has to adopt new technique according to requirement and train
employees or staff accordingly.
Principles of recipe development: -
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There are various principles of the Gianni's Italian Restaurant which help them in
servicing and offer service in the market, some major of them are mentioned below:-
 They focus on customer’s satisfaction, so they make products accordingly and in
effective manner.
 They use product techniques which are latest and appropriate for the specific
development of products.
The respective restaurant decides to develop a new healthy food menu because now a
day, people are becoming health conscious and they likely to eat healthy food. So the Gianni's
Italian Restaurant decided to make new food menu which is enrich in protein and its taste is also
good.
1.2 Factors that influence menu planning decisions
Menu planning is an important part and task of a restaurant business and there are several
factors such as budget, demand, taste and many more which influence it, factors which the
Gianni's Italian Restaurant consider while doing menu planning are describe below:- Taste and preferences: The taste, food habit and preference of a customer influence
menu planning of the Gianni's Italian Restaurant. Parameters which include in customer’s
food habits and preferences are culture, religious views of customers, gender, customs,
traditions. Availability of food: The most and first important thing for respective restaurant is to
ensure availability of food which required to make particular dish which customers are
demanding (Davison, Lawson and Coatsworth, 2012). Such as there are some veggies
and fruits which are available in particular seasons, so by considering this the
management must design their menu and display in front of customers.
 Preparation time: This is important factor which management must determine while
doing menu planning because some dishes take more time in preparing. So management
must make appropriate menu of dishes which take less time in preparation because
waiting of order make customer frustrated easily.
These factors are important to be consider by the Gianni's Italian Restaurant because if
they didn't consider it they will not able to make appropriate menu according to preference and
demand of customers. Which may also affect the sales and growth of respective restaurant.
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1.3 Factors that influence services methods
Services method refers to the presentation in which a restaurant serves or showcase their
offer foods so that customers get encourage and initiate to eat that dishes (Din, Zahari and
Shariff, 2017). There are several type of ways in which a restaurant may serve food, some of
them which is selected by the Gianni's Italian Restaurant are mentioned below:-
 Buffet services: In this respective restaurant arrange different food times on side of table
and guests come along in line and serve themselves. When their plates get full they take it
to dining table to eat, in this the guest or customers put them self and according to their
choice.
Advantage- It is very economical in price.
Required less labour, space and tableware.
Disadvantage- More wastage in plate and in chaffing dishes.
Not personalised services.
 Silver Service: In this the respective restaurant provide facility of serving food at the
table of guests and customers (Eldredge and et.al,. 2016). This is done by waiters of
restaurants by using serving forks and spoons from the left diner's.
Advantage- Customers has the great choice.
Add level of entertainment.
Disadvantage- Required specialist equipment.
Required skilled labour.
 Cafeteria Services: In this the respective restaurants make food counter of inexpensive
products and it is a permanent part of restaurant where snacks foods and light meals are
being sold.
Advantage- Attract customer from display.
Disadvantage- Required cost of manufacture and maintenance.
2.1 Stage of menu products development planning
Menu planning development is refers to the process in which include designing of whole
menu in effective and efficient manner by adding new features or products into it so that it attract
the customers in large numbers (Hernández-Ocaña and et.al,. 2018). The Gianni's Italian
Restaurant create effective menu cardboard which provide appropriate information of products
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and services offered by them. There are various type of factors which affect menu and product
designing which are mentioned below:-
 Sales mix- For development of effective menu products, it is essential that respective
restaurant select proper and effective idea in appropriate manner and correct manner.
Through this they can select the one appropriate and suitable idea among vast numbers of
various individual’s ideas.
 Competitors activity- Activity of competitors also affect the planning of development of
menu products because respective restaurant has to compare and research competitors’
products and activities so that they design unique and attractive menu and products which
attract more customers.
 Feasibility studies- It is consider as a process in which the Gianni’s Italian Restaurant's
management decide and provide attractive and creative name to specific food item so that
it catch the customers eyes or attract customers.
2.2 Influence of different factors on the development process
There are various factors or challenges which is face by a restaurant while developing the
effective and appropriate process for firm. Some major of them which influence the Gianni's
Italian Restaurant development process are describe below:- Social- This factor includes things like taste, choice and preference of a customers
towards a specific services or products (Hodges, 2017). To do analysing and evaluation
the Gianni's Italian Restaurant require to offer similar type of products to their customers
or audiences. Economic- This showcase those factors which are related to the impact of goods and
services of the Gianni's Italian Restaurant on economic belief and values. These factors
are connected to income and revenue of a customers for purchasing variety of products
and services in appropriate manner. Domestic- This procedure is based on the personal values of respective restaurant for
their customers or buyers. To satisfy this the executive chief of Gianni's Italian
Restaurant required to offer appropriate products and services which cover their values
and demand.
Impact of media:- Such methods and techniques helps the Gianni's Italian Restaurant to
assist in developing and launching effective products and services with help of social media in
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appropriate ways (Howell, 2013). It can also be used by respective restaurant for promotional
activities to reach their target audience.
Significant of employees skills and ability:- For every organization it is important to
managing and maintain employees skills and ability in effective ways so that they offer best
quality services to their customers and satisfy their needs and demands.
TASK B
Covered in PPT
CONCLUSION
According to above mentioned point it can be conclude that menu planning is the
effective part of developing and maintaining values of new products and services. For this
restaurant use different principles and factors and there are some factors which influence menu
planning decisions. The respective company make new menu which is healthy for customers and
for it they decide recipes and services style which attract customers in effective and efficient
manner. To attracting customer’s respective restaurant, use various methods of launching new
products so it can be reach by more customers.
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REFERENCES
Books and journals
Bégin, A., and et.al., 2014. Accuracy of preoperative automatic measurement of the liver volume
by CT-scan combined to a 3D virtual surgical planning software (3DVSP). Surgical
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Daoust, D., 2017. Language planning and language reform. The handbook of sociolinguistics,
pp.436-452.
Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action model of
intervention layout and implementation (FAMILI) the example of childhood obesity.
Health promotion practice. 13(4). pp.454-461.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Eldredge, L. K. B. And et.al., 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Hernández-Ocaña, B., and et.al,. 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Hodges, S., 2017. Contraception, colonialism and commerce: Birth control in South India,
1920–1940. Routledge.
Howell, D., 2013. Systems and Methods for Menu and Shopping List Creation. U.S. Patent
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Kinsella, D., Russett, B. and Starr, H., 2012. World politics: The menu for choice. Cengage
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Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance. 29(1). pp.62-74.
Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance. 29(1). pp.62-74.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research. 18(3). pp.189-206.
Sano, M., and et.al,. 2013, October. Remote cognitive rehabilitation support system for menu
and meal preparation. In Proceedings of the 5th international workshop on Multimedia
for cooking & eating activities (pp. 27-32). ACM.
Shepperd, S., and et.al,. 2013. Discharge planning from hospital to home. Cochrane database of
systematic reviews, (1).
Soria-Contreras, D. C., and et.al., 2014. Feasibility and efficacy of menu planning combined
with individual counselling to improve health outcomes and dietary adherence in people
with type 2 diabetes: a pilot study. Canadian journal of diabetes. 38(5). pp.320-325.
Soria, D. C., 2013. Menu planning and individual counseling as strategies to improve diet
quality in people with type 2 diabetes: results from a pilot study. University of Alberta.
Wang, D. and Stewart, D., 2013. The implementation and effectiveness of school-based nutrition
promotion programmes using a health-promoting schools approach: a systematic
review. Public health nutrition. 16(6). pp.1082-1100.
Wang, Y. F.,and et.al., 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
Management. 34. pp.263-27
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