Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development. The brief emphasizes the importance of market research, competitor analysis, and design and promotional strategies in the success of menu planning and product development.

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Added on 2023-02-02

About This Document

This presentation discusses the justification for menu design and recipe development, as well as the food service environment to support the new food concept. It also provides recommendations for launching the new product concept. The presentation includes information on customer requirements, the choice of the new food concept, and reviewing own performance in relation to developing and implementing the food concept.