Menu Planning and Product Development Solved Assignment (Doc)

MENU PLANNING AND
PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors that influence menu-planning decision.....................................................................2
1.3 Factors that influence service methods.................................................................................3
2.1 Stages of menu product development planning....................................................................4
2.2 Evaluation of the influences of different factors on the development process ....................5
TASK B ..........................................................................................................................................5
3.1 Menu design reflecting the menu compilation and recipe development...............................5
3.2 Development of food service environment to support the menu, recipe and service style...5
4.1 Finding the research on the consumer requirement for new food concept...........................5
4.2 Justifying the choice of new food concept............................................................................5
4.3 Recommendation on launching/ implementation of new food concept................................5
4.4 Review of performance in developing and implementing the new food concept................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu and products are the two major things in a restaurant that is responsible for
attracting consumers, revenues and much more. The report aims to identify menu planning and
product development of Prezzo, a UK based Italian-themed restaurant that use authentic Italian
recipes to bring a touch of Italy to UK.
The report is divided in two part, where the first part will discuss the principles and
factors of recipe development. The study will asses the factors that influence menu planning
decision and service methods of the restaurant. The stages of menu product development
planning and how influence of various factors on the development process will be discuss.
The second part will be presented in the form of PPT that will include menu design,
development process of food service environment. Along with it, some recommendation will be
given to the restaurant in new food concept.
TASK A
1.1 Principles and factors of recipe development
The development of recipe and menu is important part of Prezzo. A recipe can be refers
to the tasted and standardized procedure of preparing the food. Prezzo is one of the reputed and
best food service restaurant in UK and it always go thorough continuous improvement (David,
David and David, 2017). There are various principles and factors of recipe development such as;
Types of consumers
The first principle of recipe development focus on the type of consumers that visit to the
restaurant. It is essential for the Prezzo to understand the needs, eating habits of customers.
Guests are divided by; age, sex, spending power. For successful recipe development, restaurant
need to understand consumer first. This is important to consider by the restaurant in recipe
development.
Availability of raw material
In recipe development, Prezzo need to consider the seasonal availability that are going to
use in the dishes rather than using the frozen food. It is beneficial for the restaurant in providing
quick service (Jeong, Yoon and Lee, 2017). Maintain the brand image and seasonal food are
easily accessible.
Nutritional balance
1