Optimal Production Planning and Green Management Standards

This assignment focuses on the importance of sustainable practices in product development and supply chain management. It emphasizes the need for green management standards and optimal production planning to minimize emissions and reduce costs. The assignment also highlights the role of technology platforms and product platforms in improving efficiency and reducing waste. Additionally, it touches upon the challenges and solutions of sustainable apparel product development and the importance of design-for-manufacture guidelines in reducing product cost.

Menu Planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principle of recipe development............................................................................................1
1.2 Assess factors that influence menu planning decisions.......................................................2
1.3 Factors that influence service methods.................................................................................2
TASK 2............................................................................................................................................3
2.1 Stages of menu product development planning....................................................................3
2.2 Evaluate influence of different factors on development process..........................................4
TASK 3............................................................................................................................................5
(Covered in PPT).........................................................................................................................5
TASK 4............................................................................................................................................5
(Covered in ppt)..........................................................................................................................5
CONCLUSION ...............................................................................................................................5
REFERENCES ...............................................................................................................................1

INTRODUCTION
Menu planning and product development is the major part of food and beverage
industries. Attractive menus in the hotels and restaurants attracts a large number of customers,
therefore menu should be prepared according to taste and preference of customers (Gong and
Zhou, 2013). Product Development is concerned with modifications in the existing product that
offers additional benefits to its customer. The report is based on the Prezzo which is an chain of
British owned restaurants serving Italian cuisine in United Kingdom. The project focuses on
principles of recipe development as well as the factors affecting the recipe development and
service methods. Along with this it also determines customers needs and desires in relation to
new food concept and justify recommendations on the implementation of new food concept.
TASK 1
1.1 Principle of recipe development
Every hotel and restaurants should focuses on developing and improving recipes so as to
target large number of customers and provide maximum satisfaction. Because of the huge
competition in UK, Prezzo restaurant should follow principles of recipe development to main

long term sustainability in the market. For this Prezzo is planning to develop a new recipe to gain
competitive advantage in market, for this some of the principles or factors should be followed by
the restaurant which are as follows-
 Creativity- This is the most important principle which states that while preparing the
recipe,. Chef of Prezzo restaurant should focus on bringing creativity in their dish so as to
attract large number of customers. This appealing taste and creativity will motivate
customers to try the dish (Wang and et. al., 2013.
 Nutritional Composition- Developing a new recipe for the Prezzo restaurant is not
enough, it order to gain competitive advantage, chef at particular restaurant should
focuses on providing nutritional benefits along with the superior taste to the consumers.
 Cookery Style- In order to develop the new recipe it is necessary for the respective
restaurant to adopt to different and unique cooking style in order to provide delighted
experience to customers. Chef of the Prezzo restaurant should adopt different methods for
cooking whether a fresh commodity or to serve the prepared food either hot or chilled.
This also assist the restaurant to keep their products differentiated from the competitors.
1.2 Assess factors that influence menu planning decisions
Menu is a card in the restaurant which contains a list of food and beverage items and is
offered by the restaurant to the customers to choose from variety of items and have the same.
Restaurant should add items in their menu list according to customer needs and demands. There
are some factors which needs to be considered by the respective restaurant while menu planning
are as follows-
Types of Menu- This is an important factor which needs to considered in menu planning
as it gives idea about the quality of food provided in the restaurant. In context to Prezzo
restaurant it focuses on providing Italian theme foods and should present the menu items in
various categories such as Static menu, Dessert menu etc (David. David and David, 2017).
Types of customers- This is the major factor affecting the menu planning decisions as
there are different customers including children's, adults, teenagers. Prezzo restaurant should
keep in mind the requirements of the customer and do menu planning accordingly to serve all
category of customers.
Seasonal Availability- There are some vegetables and fruits which are seasonally
available which the Prezzo restaurant should consider while planning their menu. Moreover

menu should contain the dishes which suits the whether of the country and will accepted by the
customers which results in high profits for the restaurant.
Color and Texture- Prezzo Restaurant should focuses on proper design of the menu
cards to make it highly attractive and presentable. For this they should focus on proper color and
texture of menu cards to make it more appealing to customers.
1.3 Factors that influence service methods
Service methods is concerned with serving the food and beverages to the customers in a
effective manner to improves customer expectation at the restaurant. Effective services in the
restaurant avoids any difficulty and inconvenience to the customers while having food. Moreover
there are some factors which should be considered by Prezzo while serving food are as follows-
Buffet or self service methods- In this food serving method, dishes are placed typically
over a table where customers can pick and serve themselves according to their needs.
Advantages- This service is cost saving for the respective restaurant as it requires less labour
and less space for food servicing as well customers can also enjoy food by having according to
the requirement.
Disadvantages- It leads to more wastage of food products as customer's takes in huge quantity
and throws away, moreover it also affects garnishing of the dishes which affectsappearance of
food items in front of customers (Fuller, 2016).
Table service- Under such food service methods, customers are providing with a a menu
card where they choose from variety of items an ask the waiter to bring the same. This provides
customers a facility to enjoy food sitting at their table and not by standing in line.
Advantages
Disadvantages
Counter service- Under such food serving methods customer can select items from the
menu cards and comes at the counter to place and pick the orders according to the token number
assigned to them.
Advantages- Customer gave the option to changes their food before it has been served to them,
moreover they can also see their food items being prepared while standing at the counter.
Disadvantages- It is a lengthy process which incurs lot of time as customers have to wait for
their turn to have the food (Da and et. al., 2012).

TASK 2
2.1 Stages of menu product development planning
In order to develop a new product, there are some specific stages which needs to be
concerned by the respective restaurant are concerned as follows-
 Idea Generation- It is the first step in which Prezzo restaurant should develops the idea
of product development. For this proper market analysis should be conducted in order to
determine customer demands and can properly develop the idea for product development
as well as also conducts Swot analysis for the company to determine identify its
opportunities and determine its threats for new product development. After collecting the
relevant information chef of the respective restaurant should properly brainstorm over the
available information and plans to work.
 Idea Screening and concept testing- Once the ideas have been generated its next step is
concerned with evaluation of the ideas generated. This assist the restaurant in separating
the bad ideas. The idea selected should go through concept testing so as to determine
customers behavior towards it.
 Business analysis Price fixation- After the development of the product, Prezzo
restaurant should determine the prices of its products, which has to served to customers.
In this stage restaurant keeps in mind the profit margins that would be availed by serving
foods. After this restaurant should offer free samples of new product developed so as to
know customers view regarding new dish.
 Price fixation- Prezzo restaurant should determine the price of its products according to
the value provided to the customers. They can add new product in their menu card in
order to create awareness and attracts customers towards it.
2.2 Evaluate influence of different factors on development process
Menu planning and new product development greatly assist the company in enhancing
their sales and attracting large number of customers. It is very essential for the Prezzo restaurant
to evaluate various factors that have influence of developmental process which are explained as
follows-
 Social Factor- This factor is very important as it involves the group of customers who
have different attitudes and have different demands regarding the production of new

products. Therefore Prezzo restaurant should keep in mind culture, customer taste and
preference for developing a new product (Lee Wall and Kovacs, 2015).
 Economical Factors- This factor is considered with the availability of the financial
resources at Prezzo restaurant so as to effectively develop new dish items and sattisfies
customer requirements.
 Staff members- This factor has a great influence over the developmental process of of
developing a new recipe as Prezzo requires employees with high skills and capabilities to
makes sure that employees are perfect in cooking the dish as per the requirement of
customers.
Focaccia bread and risotto recipe
 Ingredients
 2 table spoon butter
 2 Focaccia bread
 3 onions chopped
 1 tomato chopped
 1-3 chopped rosemary
 2 Cloves of garlic
 2 fennel seeds
 1 table spoon Asafoetida
 1 table spoon Red chilli
 1 table spoon of black cardamom
 1-2 chopped capsicum
 1 cup Risotto
 2- 3 Spoons of soft drinks
TASK 3
(Covered in PPT)

TASK 4
(Covered in ppt)
CONCLUSION
From the above report it has been concluded that planning and development of menu is of
crucial importance in food and beverage industry, importance should be given to customers
needs and preferences in developing the menu so as to provide maximum satisfaction to them
and capture larger market share. It is necessary for the restaurants to take necessary steps in
developing the menu so as to create ease for them. Moreover healthy, harmonious environment
should be maintained to make the customers enjoy their food. In addition to this products should
be upgraded and improved in the menu of the restaurant and should be kept according to the
needs and preference of the customer and should also give importance regarding the season
ability factor in designing and planning product development.
REFERENCES
Books and Journals
Gong, X. and Zhou, S. X., 2013. Optimal production planning with emissions trading.
Operations Research. 61(4). pp.908-924.
Wang, Y. F. and et. al., 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
Management. 34. pp.263-273.
David, M. E., David, F. R. and David, F. R., 2017. The quantitative strategic planning matrix: a
new marketing tool. Journal of Strategic Marketing. 25(4). pp.342-352.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Da Xu, L. and et. al., 2012. AutoAssem: an automated assembly planning system for complex
products. IEEE Transactions on Industrial Informatics. 8(3). pp.669-678.
Lee, A. H., Wall, G. and Kovacs, J. F., 2015. Creative food clusters and rural development
through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario,
Canada. Journal of rural studies. 39. pp.133-144.
Seltzer, E. and Mahmoudi, D., 2013. Citizen participation, open innovation, and crowdsourcing:
Challenges and opportunities for planning. Journal of Planning Literature. 28(1). pp.3-
18.
Kahn, K. B., 2012. The PDMA handbook of new product development. John Wiley & Sons.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations.
In Participatory Design(pp. 99-119). CRC Press.

Brindley, C. and Oxborrow, L., 2014. Aligning the sustainable supply chain to green marketing
needs: A case study. Industrial Marketing Management. 43(1). pp.45-55.
Hansen, K. V., 2014. Development of SERVQUAL and DINESERV for measuring meal
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Penner, R. H., Adams, L. and Rutes, W., 2013. Hotel design, planning and development.
Routledge.
Levandowski, C. E. and et. al., 2013. An integrated approach to technology platform and product
platform development. Concurrent Engineering. 21(1). pp.65-83.
Curwen, L. G., Park, J. and Sarkar, A. K., 2013. Challenges and solutions of sustainable apparel
product development: A case study of Eileen Fisher. Clothing and Textiles Research
Journal. 31(1). pp.32-47.
Hoque, A. S. M. and et. al., 2013. Integrated manufacturing features and Design-for-
manufacture guidelines for reducing product cost under CAD/CAM environment.
Computers & Industrial Engineering. 66(4). pp.988-1003.