Menu Planning and Product Development in Hospitality

This assignment discusses the key factors that impact menu planning and product development in hospitality management. It covers the principles and stages of recipe development, service methods, and analyzing customer needs. The assignment also touches on economic factors such as exchange rates, interest rates, and labor turnovers that affect product development.

Menu planning and
development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC1.1. Principles of recipe development...................................................................................3
AC1.2 Factors that influences menu planning decisions............................................................4
AC1.3. Factors that influences services methods........................................................................5
AC2.1 Stages of menu product development planning...............................................................6
AC2.2. Evaluate the influences of different factor on development process..............................7
TASK 2............................................................................................................................................8
Covered in ppt.............................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is the best way t make sure about the eating a balanced or not and
meeting with nutrition which is needed. It is important because it helps to save time or money,
promote healthier choices and help to improve skills of shopping grocery (Armstrong and et.al.,
2015). Present study lays emphasis on “Pizza union dalston” which is established in London. It
serves various Italian foods in their restaurant to customer. Management treat their customer very
friendly and quick services of a pizza on fine pasta. Study lays emphasis on principles and
factors of recipe development and factors that are influences menu planning decisions. Report
will cover by the factors are influences services of methods, stages of menu planning and also
evaluation of factor which are help to develop process of menu planning.
TASK 1
AC1.1. Principles of recipe development.
The recipe development is important for improvement of business process. It is highly
required to be a maintained a proper guideline about the what management of pizza union
dalston serves to their customers. The principles are as follows:
Availability of resources
It is important to know about the resources like raw material; of food preparation is
proper or not (Buisman And et.al., 2019). That help to create strategic planning of recipe
development. According to this principle every restaurant needs a proper material for preparing
foods.
Taste and quality of food
It is another significant factor that has to consider. Taste and quality of foods is always
matters in presence of customer and restaurant. Every customer has their different taste and
preference in that management have to make foods with proper and effective taste. Taste of food
and quality of foods is maintained by restaurant then customers attract towards it.
Instauration
Creativity is the best policy for attract customers towards the restaurant and to be
different from others (Fuller, 2016). Sometimes omission is highly approving by customers. Its
called presentation and some changes in test of foods. This help to management of restaurant.
Ascertaining aliment

Aliment or nutrition is another most important issues because public want healthy foods
with some nutritions. That factor is responsible for a healthy society. For that management of
restaurant have make their food with nutritions and serves healthy food to customer that help to
attract customers towards it.
That all are important principle of recipe development. By that management get help to
develop its restaurant and make its better goodwill in the market (Gurinović and et.al., 2018).
Principle are always gives proper alignment of resources by maintaining human resources a
foods chain.
AC1.2 Factors that influences menu planning decisions.
Factors are always affected to menu planning decisions.
Variety
Variety of food always affect to menu planning decisions. There is having a lot of
combination of food like meat, rice and vegetables. That help to make their meal balanced but
affect to menu. In the menu management of pizza union can includes all the meal planning. This
help to customers to know about the meal and foods that are having in restaurant.
Price
Price of foods is also affected to menu planning decisions. Growth of restaurant is always
depends on price of foods (Leib, Reynolds, Taylor and Baker, 2018). It is depends on taste and
quality of goods. Management have to make price according to product quality and its taste. It is
important for the menu planning. Menu is also includes by price of product. Most of the peoples
order according to its prices and some peoples are foodies. By this pizza union can make prices
of product by analysis of market and customer. By that affect to menu planning development.
Services
Services of restaurant is always matter in growth of it and that is affect to menu planning
development process. For example: when management of restaurant not gives good services to
their customer like foods services, foods server services, attention services etc. then customers
are not attracted towards it. It is nor good for restaurant growth. For that they can include some
service's system in menu that are table arranging, give proper attention to customers. By that
customer attract towards it.
Decor

Decor of menu is affects to menu planning development process. That includes the prices
of foods, categories of foods, proper arrangement of foods in menu like all Italian foods are
together and most important part includes in menu all of variety of food which are available in
restaurant (Sonnino, 2016). This help to time management at the time of gathering of people.
According to this management of pizza union can take decisions for its menu planning. They can
make their menu according to these proper arrangement planning.
AC1.3. Factors that influences services methods.
There are many factors of services which are affect to services methods of restaurant.
Different methods of services are as follows:
Services methods Meaning Advantages Disadvantages
Silver service It is the method where
waiter puts the empty
dishes on the table
and after setting of
customer then serves
foods in dish. It affects
to service system of
restaurant.
 Fine display of
food on the
platter.
 Customers are
served quickly
and at the same
time when they
require of food.
 It is required
specialized
personal for
serving.
 Costs are high
in this method.
Buffet service It is easiest and best
way of services
method of food in
restaurant. That factor
influences this. In that
have various variety of
foods. According tom
this method foods are
arranged on table with
the correct order.
 In that no
requirement of
education (Sun
and et.al.,
2018).
 In that menu is
required
because foods
are on table,
customer go
their and take it
in their plate.
 It is time
consuming
service.
 In that most of
the services are
delays and
missed.

Plate service It is moderate level of
services. That are used
by most of restaurant,
mall hotels etc.
according to these
methods customers are
seated and foods is
directly serves in
plates then serve to
customers. This
services system affect
to management of
pizza union.
 This services
system is m ore
presentable.
 It has the best
control on
foods portions.
 In that require
a some
educated staff
member to
serves
customer
(Tobey And
et.al., 2017).
 Uneducated
staff members
leads decrease
the level of
food services.
There are all services methods affected to pizza unions services methods. This system
helps to maintain food portions. That help to gain more profits from customers. For that pizza
union can uses these methods in their restaurant to serves customers.
AC2.1 Stages of menu product development planning.
Steps of product development planning. This important for developing new product in
restaurant and also to inform to customers.
Idea generation
It is the first and foremost stage of product development process. In that management of
restaurant have to generate idea according to market research to find the needs and wants of
customers (Process of menu planning and development, 2017). That help generate idea of new
product planning be customers needs and teat preference. Idea is the mix non-veg pizza.
Idea screening
Screen the idea it is important part of this process. It is important to analysis the idea is
like mix non-veg pizza in like by customers, machinery and resources are enough to make it.
After this positive review comes, then the idea of new product development is selected by the
management.
Test of concept

Test of concept help to get the full information about the product is good or not. It is
selected and running in market or a customers like it or not. For management of pizza union can
give sample pieces to customer (Varshney, 2018). By this customer reviews of product like its
taste, quality and prices. This help to customer to understand the product it quality and taste.
Analysis of business
It is important to analysis of business. At this stage management analysis the product is
really profitable or not. Its demand and supply is right or not. This help to analysis of product by
commercial benefits will be generated. By this management is able to decide that product is
accepted or rejected.
Product development
After all this process management get full information related tom product in market
suitable and also needs and wants of customers. At this stage management decided that product
introduce in the market. It will take important step to product and distribution of new product.
For that marketing team make plan for distribution of product.
It is the main process of menu product development (Wang and et.al., 2015). That help to
introduce new product in market place and restaurant. By this they get proper and prefect process
of menu product development.
AC2.2. Evaluate the influences of different factor on development process.
Factors that are influences the product development process. That includes the political,
social, legal and technological factors.
Political and legal factor
Legal factors are give effect the process of foods development. UK's legal factor concerns
oversee product in their restaurant's foods concept. Local government deals with issues regarding
to food such as planning permits, zoning law etc. According to this they have to use oversees
product in their menu and dishes for making it (Armstrong and et.al., 2015). By this legal factor
is affected to pizza union restaurant. According to this they can not include any other product in
their food making process.
Technological factor
Technology is always affected to development process of food. Science introduced new
processes such as new packing technologies for example computer control in food processing,
modified atmosphere, improved distribution system, genetic engineering etc. Technology leads

to food industry. By this technological factors affect to pizza union restaurant. According this
management can apply new technologies in their process.
Social factor
Social factor of UK is also affected to restaurant and new product concept because their
customers prefers fishes or oversee product (Buisman And et.al., 2019). Social factor which
influenced food industry in positive way. There are some lifestyles is matters in social factors.
That includes social media, social technology. By this pizza union have to make their new
product according to UK's lifestyles.
Economical factor
Economic of country is affected to development process of food. UK's economy is good
at that time management of pizza union is able to higher employee and staff members for their
restaurant or their mix non-veg pizza. Good food's product idea work when customers are able to
pay for it. In that high income level is concern. Some economic factors are exchange rates,
changes in interest rate, labour turnovers. By this social factor is also affected to pizza union's
product development process.
TASK 2
Covered in ppt
CONCLUSION
From the above study it has been concluded that menu planning and product development
are two major factors that impacted hospitality management because restaurant is a part of
hospitality and service provider. Report has been covered by the principles and factors of recipe
development and that influences the menu planning decisions. In it also discussion on services
methods of restaurant that help to maintain the time and make effective balanced between
customers and restaurant. Stages of menu product development planning helped to making and
analysing the needs and wants of customers. Different factors has affect to development process
of planning.

REFERENCES
Books and journals
Armstrong, G. and et.al., 2015. Marketing: an introduction.
Buisman, M. E. And et.al., 2019. Donation management for menu planning at soup kitchens.
European Journal of Operational Research. 272(1). pp.324-338.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Gurinović, M. and et.al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry. 238. pp.186-194.
Leib, T., Reynolds, D., Taylor, J. and Baker, W., 2018. Web-Based Menu Design: A Conjoint
Value Analysis. International Journal of Hospitality & Tourism Administration. 19(4).
pp.361-373.
Sonnino, R., 2016. The new geography of food security: exploring the potential of urban food
strategies. The Geographical Journal. 182(2). pp.190-200.
Sun, J. and et.al., 2018. Extrusion-based food printing for digitalized food design and nutrition
control. Journal of Food Engineering. 220. pp.1-11.
Tobey, L. N. And et.al., 2017. Can healthy recipes change eating behaviors? The Food Hero
social marketing campaign recipe project experience and evaluation. Journal of
nutrition education and behavior. 49(1). pp.79-82.
Varshney, L. R., Varshney, K. R. and Wang, J., International Business Machines Corp,
2018. Association-based product design. U.S. Patent Application 10/127.512.
Wang, X. and et.al., 2015, June. Recipe recognition with large multimodal food dataset. In 2015
IEEE International Conference on Multimedia & Expo Workshops (ICMEW) (pp. 1-6).
IEEE.
ONLINE

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