This assignment involves an inquiry into the conative response of menu decision makers, specifically in the context of serving indigenous dishes in hotels. The document also touches on related topics such as donation management for soup kitchens and product development processes.
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Menu Planning and Product Development
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TABLE OF CONTENTS INTRODUCTION...........................................................................................................................1 1.1 Discussing the principles and factors of recipe development for Zizzi................................1 1.2 Factors which have an influence on menu planning decisions.............................................2 1.3 Factors that influence methods of services in a restaurant....................................................3 2.1 Stages of menu product development planning....................................................................4 2.2 Influence of different factors on menu product development process..................................5 TASK B...........................................................................................................................................5 3.1 Menu design.........................................................................................................................5 3.2 Food service environment to support menu, recipe and service style...................................6 4.1 Finding of the research..........................................................................................................6 4.2 Justification of choice of new food concept..........................................................................7 4.3 Recommendations.................................................................................................................7 4.4 Reviewing the performance of development and implementation of new food concept......7 CONCLUSION................................................................................................................................8 REFERENCES................................................................................................................................9
INTRODUCTION Menu planning may be defined as a process of organising meals for a customer ahead of time. It is a great way to make sure that customers are served with the beast list of meals in order to satisfy their needs. It is simply the list of meals that is served by a restaurant to its customers, it includes names of dishes and the price of the dishes. In this report Zizzi is taken as a restaurant,whichoffersdishesinspiredbyItaliancuisineinUnitedKingdom.Product development may be defined as the series of steps which includes conceptualisation, design, development of newly created products or services.This report discusses about a restaurant which wants to launch a new food concept in UK for which it is required to develop, plan and design new menu that will be implemented in the restaurants of Zizzi. Present report also discusses about the principles and factors of recipe development and what factors influence the decisionsofmenuplanning.Thisreportalsoincludesdifferentstagesofmenuproduct development planning and the different factors that influence product development process. TASK A To, The Board of Directors Zizzi Restaurant Subject: Developing, planning and designing of new menu for the restaurant Date: 25/02/2019 1.1 Discussing the principles and factors of recipe development for Zizzi It is important for a restaurant to maintain proper guideline about, what a restaurant should serve to customer, for this purpose Zizzi have to consider following principles and factors: Taste and quality of food:Taste and quality of food is an important factor for the restaurant which it has to maintain across its restaurant chain across UK. Zizzi should serve and offer food with best in quality and taste which should be able to delight their customers. If the quality and taste of food keeps on changing frequently as a result customer will lose its interest and may discontinue to have their meals in a restaurant. As every customer have got different tastes and interests but when a customer is served with a food better in taste and quality it will help to attract a customer towards a restaurant's menu. Cooking Overture:Zizzi can also introduce a new formula for it should follow some steps 1
such as Simmering, broiling, grilling a recipe that can be cooked, so it is important for Zizzi to maintain consistency in their tasks across its chain of restaurants in order to maintain the quality of recipe. Zizzi should also maintain and set the quantity of ingredients for the different dishes which will be served to a customer. Recipe plays an important role for a restaurant and it will also help in differentiating Zizzi from the rest of restaurants in UK. Ascertaining aliment:Nutrition of food is another important factor which cannot be under looked by the restaurant. As the restaurant has to serve its food to general public therefore it should take health issues in consideration. It should not serve food with low nutritional value or it may cause health issue to customer as food is a factor which is responsible for a health of entire society. 1.2 Factors which have an influence on menu planning decisions Planning a menu is one of the most important task for a restaurant i.e. what type or kind of food will be served to a customer across the chain of restaurants. It is the first control point of food service system of a restaurant, menu of a Zizzi lists items of food service operation for sale. Without a menu customer will not be aware of various options of food which a customer wants to purchase. There are various factors which have influence on menu planning decisions and some important factors are described below: Quality:Quality of food is a factor which have huge impact on the menu-planning decisions, Zizzi have to decide what type of quality should be maintained in their different food items. Quality of food should be maintained across the entire food items ranging from low to high prices. Quality of food should not be compromised by Zizzi and it should same quality standards across its restaurant chain. Price:Price factors also has an influence on menu-planning decisions, while setting the price range of products Zizzi should properly analyse the type of customer which enter their restaurants. It should set a price of a product ranges in such way that its food items can be afforded by every class of customers. Also, the price of food items should be set in way that they should have profitable margin for their food items. Service:Quality and taste of food is of no use when a restaurant lacks an effective service. Zizzi should focus on their quality standards. Service of a restaurant should such that it should bring joy to customer to have a meal in the restaurant, it should focus on customer waiting periods, gestures, respect etc. 2
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Decor:Decor also plays an important role in decisions of menu-planning, décor of a restaurant should be such that it should match to its menu which will give customer a pleasure of having a meal in a restaurant. 1.3 Factors that influence methods of services in a restaurant There are various factors which have an influence on the service methods of Zizzi restaurant some three methods are mentioned below: English Service:It involves two ways of service such as Silver Service and Queridon service. Silver Service:It is the method of serving food in restaurant in which a waitress or waiter serves each guest starting from a large dish, starting with the host or hostess at the head of the table. Queridon Service:In this method waiter puts the meals into portions and then takes them to the customer with the queridon trolley. Advantages: Customers are served quickly, which results in less waiting period for customer. It can add value to the image of a restaurant as it involves fine display of food on platter It will also the waiter to many customers at a same time this can lead to quick service of the restaurant. Disadvantages: It requires specialised waiter there Zizzi have to provide effective training to employees.It may result to the cooling of food until it reaches to the last customer. Plate Service:Plate service is a method of serving food to customers usually at the table,it may be defined as a technique of transferring food from service dish to gust's plate from the left of a table. Advantages: Zizzi can make their food items more presentable and more attractive which will give a pleasure to customer while dinning. With the help of this method Zizzi will be able to serve more customer that will result in quick service from the restaurant. Disadvantages:This method may result in decrease in the level of service due to presence of unskilled personnel which will have negative impact on the restaurant. 3
Buffet Service:It is the method customers are to be served with all kinds of food or some categories of food. Advantages: Dishes are arranged properly on the table Customers are arranged on the table before they open the buffet. Disadvantages: There may be some delay in the service of a restaurant. Zizzi may lose control on food portions. 2.1 Stages of menu product development planning Developing a menu is a crucial task for a restaurant a can take lot of time and errors. It is important for Zizzi to understand the marketing needs or demand and develop a menu which will prove an advantage for the restaurant. The stages involved in menu product development planning are described below: Idea generation:This is the first stage of menu product development process, Zizzi can take ideas form anywhere from any person so, Zizzi can develop a large pool of ideas from various sources such as: Internal sources- Zizzi can take ideas from the employees of the restaurant by motivating them by providing incentive or other rewards. SWOT analysis- Zizzi should review its strengths, weaknesses, opportunities and threats of the restaurants and come up with a feasible idea. Market research- Zizzi should constantly review changing needs of the customers and develop the menu according to these changing needs. Customers- Reviewing the feedback of customer or even can take ideas from the customers may be helpful in developing menu. Idea screening-It is the second step which involves finding those feasible ideas which are useful for the restaurant and it involves removal of non-feasible ideas. Concept testing-In third step a concept is tested by launching a new menu within the restaurant by selecting some customers in order to test the concept. The information gathered will be helpful for the restaurant and this feedback from the customers will help to develop the menu in the future. Business analysis: The tested results will help the restaurant in developing a menu by coming 4
up with the final concept. After finalising the concept, Zizzi should analyse and decide the branding, marketing and other strategies which will be used for the menu product development. It involves the analysis of pricing strategies, competitive strategies, costs involved etc. New product pricing:Zizzi can set the price of its food products at maximum profitable limit for each food product sold. Zizzi can go various pricing strategies for setting a price of its products such as price skimming, penetration pricing, economy pricing etc. 2.2 Influence of different factors on menu product development process There are various factors which have an influence on the development process which can be explained as below: Economic factors:Zizzi should take in to account various economic factors in to account while development process of menu which includes taxes, interest rates, management, government policies, labour costs etc. Social factors:Zizzi should take into account social factors which have an influence on the behaviour of a customer it includes lifestyle, religion, family history etc. Domestic factors:Domestic factors like education level, health etc have an impact on the developing process. Media plays an important role in developing process and in present world have a strong influence on product development process. For example social media can help Zizzi in advertising their products across the world, with the help of social media it can conduct social media research which can help product development. If the employees in the restaurant are skilled restaurant can run their activities smoothly and will be able to deliver their services in effective way. It will also result in offering quality food to customers and with the help of skilled staff Zizzi can gain competitive advantage and more profits. TASK B 3.1 Menu design 3.2 Food service environment to support menu, recipe and service style 4.1 Finding of the research 5
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4.2 Justification of choice of new food concept 4.3 Recommendations 4.4 Reviewing the performance of development and implementation of new food concept Covered in PPT. CONCLUSION It can be concluded from the report that planning of menu and developing a product are the two independent and important tasks for a restaurant and thus requires effective planning and strategies. Present report also concludes that success of a business can depend on menu planning which can bring satisfaction and increase the efficiency of restaurant business. It can also be concluded that it is important for a company develop a new product as per various internal and external factors which have an impact on the decision makings. Present report also concludes that a company have to maintain its quality and taste across its restaurant's chain in order to be successful and high level of customer satisfaction. Also a restaurant should keep on developing their products which is a continuous process in order to improve its performance in order to gain a competitive advantage in the industry 6
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