Menu Planning for Institutions

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles of recipe development..........................................................................................1
1.2 Factors influencing menu planning decisions.......................................................................3
1.3 Different food systems..........................................................................................................4
TASK 2............................................................................................................................................5
2.1 Menu development planning.................................................................................................5
2.2 Factors affecting menu development planning.....................................................................6
TASK 3............................................................................................................................................7
3.1 Dinner menu design..............................................................................................................7
3.2 Appropriate food service style..............................................................................................8
TASK 4............................................................................................................................................8
4.1 Assessing the requirement of customers ..............................................................................9
4.2 Development of a new food concept.....................................................................................9
4.3 Recommendations for how catering manager will plan to launch the new concept after the
refurbishment is complete.........................................................................................................10
4.4 Review of performance and suggestions for improvements...............................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Success and development of any organization depends on the efficiency of operations of
all the departments. Each organization caters to develop productivity and working in every
segment. Companies such as providing meal facility to group of people, strive to make their food
service operations at optimum level. Fundamental component of food service operations are
menu. In recent times, menu planning of these organizations has become an important part
irrespective of the industry in which they are working such as apart from core hospitality
industry, food service operations is an important element of hospitals, schools and other related.
Menu planning is a systematic and structured way of listing the meals ahead of time. It is
processed by keeping in consideration the availability of resources, nutritional requirement,
functionalists and many other factors. It enables the organization to execute it in effective
manner (Menu planning, 2015). Report is prepared to elucidate the menu planning in a girl’s
school of UK for different age groups and backgrounds. Report throws light of different
component associated with it.
TASK 1
1.1 Principles of recipe development
While preparing a menu and developing recipe for the growing school girls, various
components are required to be kept into consideration. Children are having varied choices of
tastes, meals and cuisines (Slavin and Lloyd, 2012). Along with satiating them by providing
them with wide range of products, it becomes very essential to take care about their nutritional
requirements and their different cultural and religious background. To yield the maximum
benefits and nourish student with quality meals, principles of recipe development is required to
be fulfilled.
Variety
Children of middle age and tender age are very choosy about their meals. They always
seek something new and innovative in their plate. It is very essential to inculcate slew of dishes
and designing menu, each different from the other (Seyfang, 2007).
 In the age group of 4-7, girls are at very tender age. To make them eat their food and
finish their plate is to be prepared with variety of different colorful food which appeals
them. It is very essential to fulfill their nutritional requirement hence effort is made to
maintain nutritional content above 20%. Fruits juices are served to them along with the

mashed fruits in their diets in different meals. In the age group of 8-11 girls are in
growing age. For their servings, plate is prepared by including sufficient fats and protein
content with the different form of dishes and preparations. Shakes and other protein
drinks are included to support the perfect growth of students (Seljak, 2009).
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