Analysis of Menu Planning and Health Promotion

The provided text consists of a list of references related to menu planning, health promotion, and customer service. The assignment likely involves analyzing these references to identify key factors that influence customer service in various contexts, such as restaurants, healthcare settings, and educational institutions.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
Task A- Written Report...................................................................................................................1
1.1 Discuss the principles of recipe development..................................................................1
1.2 Assess factors that influence menu planning decisions....................................................2
1.3 Discuss factors that influence service methods................................................................2
2.1 Discuss the stages of menu product development planning.............................................4
2.2 Evaluate influences on the development process.............................................................4
Task B - Group Presentation............................................................................................................5
Covered in PPT.......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning can be considered as the selection of menu in order to create an event.
Dishes, desserts, side dishes and more are a part of whole process of menu planning. In food and
beverages sector, in order to grab attention of customers, it is not only important to offer
consumers with good quality food, but it is also essential to setting the whole menu as per
suggestions given by customers and current trends (Bégin and et. al., 2014). A famous Italian
restaurant named as, Gianni's Italian Restaurant has been taken under this report. Restaurant was
found in the year of 1989 and in past they has kept their focus over home-made authentic Italian
foods. Assignment is going to put light on principles of recipe development, factors which
basically influence servicing methods, considering requirements of the customers in relation to
new food concept and lastly, own performance level is going to be measured at the time of
developing a whole new food conception.
Task A- Written Report
1.1 Discuss the principles of recipe development
In every single business restaurant, it is required for chef to basically focus on its recipes
and bring changes as per the requirements of customers or current trends. In Gianni's Italian
Restaurant, there are a range of principles has been developed of recipe development and these
are:
 Creativity : This is one of the factor which plays a crucial role while developing a recipe,
as people in modern world basically focuses on consuming different tastes, based on
trends while focusing on health. Thus, Gianni's Italian Restaurant has used this as one of
the essential principle of recipe development.
 Cookery styles : Since, Gianni's Restaurant is an Italian restaurant, they follows both
Mexican and Italian approach at the same time which helps them in grabbing attention of
most of customers from different cultures and religions at the same time (Daoust, 2017).
 Consistency of product : Every single restaurant carries specialty, which means a while
developing a recipe, it is important that Gianni's Restaurant do not make modifications in
its taste so that right amount of customer's attention could be grabbed.
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1.2 Assess factors that influence menu planning decisions
Menu can be represented as listing of a range of eatable products that are basically being
offered by a hotel/restaurant to its valuable customers. It is being found that, developing a menu
is very much important and it is also necessary to keep on making modifications among them as
per the requirements. While developing the same, it is important to keep focus on a range of
factors like customer's demands, market needs and so on. (Davison, Lawson and Coatsworth,
2012). The are ample number of factors and these are time available, budget, quantity and etc.
plays a crucial role at the time of developing a menu. It is being analysed that, there are a range
of elements which affects decisions related to menu planning and these are :
 The nutrition requirements considering a range of age groups and these are elderly,
children and teenagers which basically consist with different sorts of diet needs based
upon there body type and need.
 There are a range of factors like attractiveness and decoration which plays a crucial role
for menu planning in order to make the hotel/restaurant much more attractive. Shapes,
textures, flavours and colours are some of crucial elements that aid in making a food dish
much more attractive.
 There are a range of dishes which requires proper time to be cooked thus, it is essential
for a chef to consider the Time factor as crucial one.
 It has been analysed that a budget at the time of preparing a menu for dishes need proper
attention so that to keep the prices of different food products much relevant in nature.
 Along with this, seasonal food also requires proper attention while planning the menu and
this can only be done through finalising every single dish based on different seasons that
a country has in a year (Din, Zahari and Shariff, 2017).
 Service is also one of the factor which should be consider while planning the menu, as
the service of the hotel helps to gain the customer satisfaction.
1.3 Discuss factors that influence service methods
Menu planning, a process which basically consist with both servicing along with the
preparation of food as well at the same time (How 11 Factors Influence Customer Service,
2019). There are some service which are provided by Gianni Italian Restaurant :
 Buffet or Self Service : In Buffet or self service, the substances of food basically being
placed in front of customers so that they could serve food themselves. Gianni Italian a
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unique restaurant which consist with an element of self service and here customers are
being provided with high range of continental, Chinese, Italian and other sort of varieties.
Advantage Disadvantage
 Space, small number of labour, and a
long table is required.
 It is much more profitable as there is
less requirement of serving people.
 Wastage, the plates & chaffing dishes
increases the cost of the food.
 It is being found that both appearance
& temperature cannot be managed in a
buffet of food items.
 Table Service : Another system in which a consumer basically orders different foods
from menu and the instructions are being given to waiters while setting at the table
(Eldredge and et. al,. 2016).
Advantage Disadvantage
 Sitting area is being considered as one
of a crucial benefit.
 Food is basically being served through
staff with right skills in most cases.
 It is may be possible that food can be
served rotten or cold.
 Food may take long time to served and
also long time to be seated on one
place.
 Counter service : In this type of service, customers will order from directly at the
counter, and pick up their food once when their name will be called up, with no gratuities
expectation.
Advantage Disadvantage
 Allows the guest to see the food before
they decide.
 Chance to make additions before it is
served.
 Time Consuming
 Space required for moving carts.
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2.1 Discuss the stages of menu product development planning
It is being analysed that, menu of product planning could effectively be explained as an
element i.e. offered for sales and the vital role over here stays to list different range of dishes.
There are some factors which influences the menu planning decisions, these are given below:
Types of Customers: It is very essential factor that affect the overall planning of the
menu . There are different type of customers by group, age, gender and religion. Their spending
power should be taken in to consideration (Hernández-Ocaña and et. al., 2018). People doing lot
of work according to their physical needs so that they need to require a good meal.
Season of Availability: It describes the timing of menu planning is very necessary to
take decision as per the running season. In summers, different kind of techniques are available
like cooling storage where chef can keep dishes properly fresh for a longer period of time.
Cost of The Menu: It is a large factor of food industry which is basically taken in to
intellection so that right decisions can be made. Selling price should be kept in to mind so that
food cost can affect the consumers in a effective manner.
Capability of Kitchen and Service staff: It is very important to check the ability of and
staff members of the company. Its totally depends upon the presentation of dishes and servicing
capabilities.
2.2 Evaluate influences on the development process
As menu planning is essential for improving and enhancing sales under companies that
deal in food and beverage sectors. Therefore, for this process, it is crucial to focus on some major
elements which includes- customer preferences, cost, material, unique identity of business and
more. It will help in improving menu development process, more appropriately. For evaluating
and improving the development process, it is essential for managers of Gianni's Italian
Restaurant to review various important aspects.
It includes sales volume of a business organisation that basically develop a process; gap
between both actual and expected sales volume to analyze the selling price strategy; capabilities
and skills of staff workers etc (Hodges, 2017). Along with this, through idea screening and
concept testing, managers can also measure feasibility of ideas for developing the process. This
would also aid to make comparison between forecasted and actual quantities sold. Through this
process, necessary actions can be taken for developing effective pricing strategies.
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Task B - Group Presentation
Covered in PPT
CONCLUSION
As per the above specified report, it has been analysed that menu planning is the process
of variety of food items offered by a restaurant. A good menu planning helps restaurants to
increase the sales by providing a specific and informative characteristic of food dishes. Menu
planning involves recipe development, implementing new food dish, development of food item.
There are several ways to implement recipe development which includes language, terminology,
design, colour, theme,etc. A new food concept requires customer requirement evaluation. For
every restaurant it is important to choose those dishes which are needed by customers. Promotion
and advertising of any new food dish introduced should be taken care by management of
company.
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REFERENCES
Books and Journals
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Daoust, D., 2017. Language planning and language reform. The handbook of sociolinguistics,
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Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action model of
intervention layout and implementation (FAMILI) the example of childhood obesity.
Health promotion practice. 13(4). pp.454-461.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
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Sano, M., and et.al,. 2013, October. Remote cognitive rehabilitation support system for menu
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Shepperd, S., and et.al,. 2013. Discharge planning from hospital to home. Cochrane database of
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Soria-Contreras, D. C., and et.al., 2014. Feasibility and efficacy of menu planning combined
with individual counselling to improve health outcomes and dietary adherence in people
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Soria, D. C., 2013. Menu planning and individual counseling as strategies to improve diet
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Wang, D. and Stewart, D., 2013. The implementation and effectiveness of school-based nutrition
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Wang, Y.F.,and et.al,. 2013. Developing green management standards for restaurants: An
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Online
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How 11 Factors Influence Customer Service. 2019. [Online]. Available Through:
<https://www.analyticsinhr.com/blog/factors-influencing-customer-service-
performance/>
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