Menu Planning: Task B

This presentation covers various aspects of menu planning, including menu design, development of food service environment, customer requirements for new food concepts, justification of choice, recommendations, and review of executive chef performance.

Menu Planning
Task B

Cover Content
• Introduction
• Menu design
• Development of food service environment
• Customer requirement of new product concept
• Justify choice of new product concept
• Recommendation
• Review executive chef performance
• Conclusion
• References

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.
• 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.

Menu Design
• Gianni's Italian Restaurant is one of the famous and reputed restaurant of United
Kingdom which offer freshest traditional Italian dishes in pleasing and relaxed
surroundings.
• The respective restaurant decide and use above mentioned menu because all
dishes are full of protein and healthy in nature because it is made with fresh fruits
and veggies and one can satisfy its hunger through respective menu.

Menu Design
• Gianni's Italian Restaurant is one of the famous and reputed restaurant of United
Kingdom which offer freshest traditional Italian dishes in pleasing and relaxed
surroundings.
• The respective restaurant decide and use above mentioned menu because all
dishes are full of protein and healthy in nature because it is made with fresh fruits
and veggies and one can satisfy its hunger through respective menu.

Development of food services environment
• To catch attention or attract customers or guest it is responsibility of
management to maintain good environment because in food and beverage
industry it is very considerable factors.
• Food service environment is the physical presentation of product or dishes
which attract a customers and it include all things or factors starting from
beginning of food making to the ending of delivering products to customers.

Customers requirements for new food concepts
• The key findings and feedback of research are following:-
• Satisfaction of customers on new menu.
• Customers provide suggestions on some aspects.
• Customers like new menu with new concept.

Justify choice of new food concept
• Justification is not the easy task for anyone according to it one has to
consider various factors while doing justification of a particular things
so that make appropriate plan.
• It is so because in this situation one need to include various things like
customers preferences, taste, budgets and many more and if everything
seems appropriate according to the concepts then executive of the
Gianni's Italian Restaurant plan things for the development of products.

Recommendations
• The new concept must be launched with advertising over domestic newspaper
and T.V or they can invite any celebrities in launching event so that they gather
or attract local audience or crowd.
• The new concept and menu must be healthy and full of proteins so that it attract
more customers and also they enjoy and like taste of it.

Review Executive Chef performance
• They train, develop and motivate its supervisor and other staff to execute and
maintain new food concept on a appropriate basis.
• Teach staff how to present dishes accordingly to make dish well define and attractive
which help respective restaurant to improve cuisine at a proper way.
• The executive chef of respective restaurant provide all day to day operations
directions in the kitchen.

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.

References
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 endoscopy. 28(12). pp.3408-3412.
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.

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