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Menu Planning and Product Development
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Added on 2019-12-18
Menu Planning and Product Development
Added on 2019-12-18
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Menu Planning and ProductDevelopment
Table of ContentsINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................4(a.) Assessment of the factors that influence on the menu planning decisions (1.2)..................4(b.) Discussion on the stages of the planning of the product development (2.1)........................5(c.) Evaluation of the influences on the development process (2.2) ..........................................5TASK B...........................................................................................................................................7Covered in PPT...........................................................................................................................7TASK C.........................................................................................................................................12a) Create and assess a new food concept including justification of the choice, customerrequirements research and recommendations to launch the new concept.................................12b) Review of own performance with suggestions for improvements regarding the creation andassessment of the new food concept.........................................................................................15CONCLUSION..............................................................................................................................16REFERENCES..............................................................................................................................17
INTRODUCTIONA process to plan food menu for a time period to develop food range accordingly can bestated as a menu planning(Wiggins and McTighe, 2011). Most of the big sized organisationslike: hotel are using this process to make foods for their guests. A hotel and restaurant can savetheir time and money by a planned menu. Menu planning impacts on the budget, time andwastage, so it is essential for the hospitality organisation. Products which are having some extracharacteristics and features in them which makes a distinction in between the existing productsand new products can be stated as a product development. It has a huge importance in thehospitality sector, the industry haves a straight relation with their consumers so they have toproduce new products and services for them. The present report is based on Hilton Hotel whichis well known in UK, they are having more than 570 hotels all over the world. Principles ofrecipe development can help them to make better menu planning according to the need of their
guests. Factors like; occasions and different types of consumers affect the menu planningdecision. This report focuses on product development stages, menu design, research on consumerdemands, new food concept etc. which is a sufficient to make new product range for theirconsumers. Menu planning and product development is having huge significance for hotel tomake better products according to need of the customers and it aids the hotel to satisfy theircustomers by their products and services. TASK A(a.) Assessment of the factors that influence on the menu planning decisions (1.2)Menu planning are based on preparation of the foods for a particular time period, thisprocess helps to the organisation to make a plan of different schedules like: breakfast, lunch anddinner(Vintila, 2010). Hotels like Hilton are using this process for a particular group of tourist todescribe their meals on each and very day till they stay in the hotel. The menu planning includesquality and quantity of meals as per the members of group of tourists. So, mainly menu planningis based on tourist so the organisation have to determine their menu according to the needs,demands and expectations of the customers. Effective menu planning can meet the customers’demands which help them to make their customer satisfied. Some factors influence the menuplanning decisions so the management have to consider these factors in the decision making:Availability of raw materials: It has direct impact on the menu planning and food planner has toconsider this because it is a base to make foods for the tourists and guests. So before thedetermination of the food and menu, food planner has to meet their stock manager to know aboutavailability of the raw materials according to their meals. Environmental conditions: Menu largely depends on the environment and seasons so they haveto consider this factor before finalising the dishes for their consumers. Most of the customerswant a special treatment form the hotel so they have to provide them accordingly. Themanagement have to provide some special food their meals which can be a USP of themeal(Ueda, Takahata and Nakajima, 2011). Hilton can provide special cold drinks for the touristgroups which come in the summer seasons. Festival and Occasions: This factor directly influences decision making about meals and menu.Each tourist has an expectations form hotel to give some special treatment in the foods and mealson occasions. So it is essential for menu planner to provide some extra dishes according to the
occasions. If they have a group of Indian tourists on the traditional festivals, they have to providetraditional sweets to them to give them a homely feel. Types of consumers: Each group of tourists have different types of members which are having ahuge difference in the taste and demands so the management have to leave a margin to makechanges in their dishes and meals according to their customers. So management which isresponding to the tourist group have to analyse the demands of the each group member toprovide them taste as they want. Availability of time: It is essential for hotel to consider time to make foods and other preparationsfor their upcoming tourist groups. So they have to make menu according to the available time,otherwise it can affect the quality of foods. If the organisation haves proper time to make foodsthey can make quality foods and meals and they can decide their menu according to the time. Following are the factors which influence menu decision planning of the organization.Type of menu – There are different kinds of menu which are using by Hilton hotel andaffect the menu8 decision planning. Type of menu such as Table d' hote menu in this the menu isregarding to the banquets, buffets, coffee house are included. Another type of menu is A la cartein this breakfast, dinner, ethnic, luncheon, room service and many more menus are included. Ifthe menu is not set according to the customer needs then it will difficult for the company toattract large number of customers. Competition – There are so many competitors of this hotel such as Holiday Inn, Marriottand many more. So the managers have to set the menu according to their competitors to attractlarge number of customers. Consumer expectations – Consumer expectation must be fulfilled by the Market andconsumer trends:hotel. As consumer expectation includes high qualitative products andservices at competitive price, friendly, helpful staff service, prompt replies etc. In order to meetwith the customer expectation it is important to understand those customers who are really inneed of these services.Number and capabilities of staff – To provide the quality of services there are manystaff in hotel and they have this much capability to handle a number of customers at a particularpoint of time.
Costs – The range of the food items is to be set according to customers capability andsometimes according to the speciality of the food. Generally the prices of food are started fromrupees 500. Seasonal factors - The hotel has to focus on the sale of service items and these offershould be offer for limited period. According to season the hotel has to set the menu cardproperly and their prices also.(b.) Discussion on the stages of the planning of the product development (2.1)Menu development is based on the group of tourists and delegation of the businessclients. It haves several factors which impacting on the product development stages. So theyhave to make proper analysis of the customers expectations and after it management have todevelop menu for them. Hilton has to use proper systematic development for the menu planningto manage all the features and characteristics which is a need of the consumers. It has severalstages in it, which are;Objectives of the customers: This is the first managers have to gather the informations anddetails of their customers and their purpose of personal meet. This one helps them to set mealsand dishes for them. As well as it helps to them to decide services, themes for them. Theobjectives should be made according to the taste of customers so that it is easy for the hotel totarget the goals with in time period. Planning of the recipe: They have to make all the recipe according the taste of their customers,so this is an another duty of the manager to analyse the customers needs and demands in theirproducts. In menu whatever is written should be provided and plan accordingly. The ingredientsshould be used properly. A quality test check: It is essential for the Hilton to proof check their menu development, theyhave to make a list of the cust6omers demands and after it they have to cross check the needs ofthe customers with the menu. If there is some possibility of change they have to make changes inthe menu.When the menu is prepared by the hotel and plan what food items will be made thenquality test should be done by the expertise. Through this they find out the what changes shouldbe made to make more quality of food. Final menu: At the last, they have to final a menu which is having all the relevant dishes as thecustomers wants from them(Sufahani and Ismail, 2014). This menu is having all the factors
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