Menu Planning and Nutrition Promotion

This assignment involves analyzing various studies and research papers related to menu planning and nutrition promotion. It includes a list of references from academic journals and books, as well as a summary of the key points discussed in each paper. The assignment requires careful reading and understanding of the provided texts, with a focus on extracting relevant information for a comprehensive analysis. A suitable title and meta description have been generated for SEO purposes, and a summary has been prepared to provide specific details about the assignment.

Menu Planning and
Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................3
Task A..............................................................................................................................................3
AC1.1The principles and factors of recipe development.......................................................3
AC1.2 Assessment of factors that influence menu-planning decisions................................4
AC1.3 Factors that influence service methods.......................................................................5
AC2.1 Discuss the stages of menu product development planning.......................................6
AC2.2 Evaluation of the influences of different factors on the development process...........7
TASK B...........................................................................................................................................7
Covered in PPT.......................................................................................................................7
CONCLUSION ..............................................................................................................................7
REFRENCES...................................................................................................................................1
.........................................................................................................................................................2

INTRODUCTION
Menu planning includes two terms menu and planning (Bégin and et. al., 2014). Menu
means a list of dishes which will be served for a given meal and menu planning is the selection
of a combination of dishes for a particular event. Attractive menu always attract a large number
of customers. At the time of preparing menu it is essential to consider that prices are affordable
according to peoples and dishes selected in the menu should be according to customers desire. In
this report the chosen organization is Italian theme based restaurant which named TRULLO,
ISLINGTON. This restaurant is situated in London, UK. Product development is a process
which make the overall menu very effective and impressive. The report is based on analysis of
various factors which effect the menu planning and product development process. It includes
various principles of the development of a recipe which helps the chosen restaurant to attract
more customers. Moreover, the restaurant develop a new food concept by the help of that they
can easily gain competitive advantage.
Task A
AC1.1The principles and factors of recipe development
Recipe development is a process of developing new variety of food with the
experimentation of many ingredients. The recipe development is now a profession for peoples
who are interest in it. The followings are the various principles and factors of recipe development
which have to consider by the TRULLO, ISLINGTON restaurant:
Accessibility: permutation of cereals with pulses in a meal is acceptable willingly. Salads
and more harmonizing food varieties achieve 90%, on the other hand the snacks and other
recipes had achieved 89% (Daoust, 2017). so that principle must be considered while developing
a recipe.
Nutritional value: The recipe which is developed by the professional must be contain
ingredients which full of nutrition value. The nutrition values are iron, fat, protein, vitamins,
calcium which are derived from country wise consumption. So the food should be balanced
according to nutrition value. According to that principle the nutrition point is considered by the
recipe developers always.

Techniques of food preparation: This principle states that the proper food preparation
techniques are defined for preparing a food item so that the appearance and taste of food must be
same as desired while developing recipe (Davison, Lawson and Coatsworth, 2012).
Cooking tips: The cooking tips are very important to make recipe successful, according
to that principle while developing a recipe the cooking tips must be specified with the recipe
because hygiene food always get better success.
So the respective restaurant always consider the above discussed principles while
developing recipe.
Factors
Following are the some factors of recipe development:
consumer expectation: That is the major factor of recipe development because if
developed recipe is not according to the customers expectation then it can't be succeed in the
food industry.
Religious factors: when professionals develop a recipe then they have to consider the
religious factors because sometime there are some foods which are prohibited in a country. So
the TRULLO, ISLINGTON restaurant should be consider these factors and ignore then in
developing a new recipe.
AC1.2 Assessment of factors that influence menu-planning decisions
When the respective restaurant bring a new food item in the food and beverages industry
then it will be affected by various factors which create a barrier in the path of menu planning
decisions (DinZahari and Shariff, 2017). The TRULLO, ISLINGTON restaurant face various
factors which influence its menu planning decision as follows:
Menu compilation: That is the most important factors which affect the decision of menu
planning because a well compiled menu attract more customers then the simple menu (Wang
and Stewar, 2013). Whereas Customers also keep ultra-concentration about menu compilation
always.
Colour of Food: The colour of food is the main factor which influence the decision of
menu planning. For example, if the respective restaurant choose the new food item which have
brown colour then it may be attract all type of food consumers.
Location of establishment: The menu planning is also depends of the location of
Restaurant because if the restaurant is a road side set up then the prices should be lower then

high cl;ass restaurants and if it is located in well reputed place then prices can be higher
according to class of restaurant. The respective restaurant should be planned their menu
according to family appealing both in terms of cost and quality.
Type of people: The kind of people influence the decisions about menu planning,
because nature and taste of people depends on their age, sex, beliefs, livelihood, expenditure
power, etc. (Wang and et.al,. 2013). The respective restaurant must be consider that factors
because most of its customers are couples and young generation peoples, so it should plan its
menu according to its customers so that they get a success in future.
AC1.3 Factors that influence service methods
Services methods are vary according to the size and reputation of a restaurant in food and
beverages industry (Eldredge And et.al,. 2016). There are various factors which effect the
restaurant service methods, these factors are as follows:
Reputation of restaurant: The service methods are highly influenced by the reputation
of a restaurant because a highly repudiated restaurant always more conscious about their
services, on the other hand a simple and small size restaurant always have slow services. In the
TRULLO, ISLINGTON restaurant the service methods should be impressive according to its
size and goodwill in the food industry, otherwise it will effect the business widely.
Nature of menu: The nature of menu always effect the service methods widely, because
if the menu quite extensive one then the service methods must be fast and vice-a-versa. In the
case of respective restaurant according to its menu the services methods would be impressive so
that it able to attract and meet customers requirements in the industry.
Cost of food: cost of ordered food are also influence the service methods because a high
cost food always served quickly and in better way to retain customers (Hernández-Ocaña, and
et.al, 2018). As per the cost of respective restaurant's food cost service must be very impressive.
Availability of resources: The availability of resources also put a wide influences on
service method because if resources are not available according to customers demand then it will
lead to poor service methods.
Above discussed are the factors which effect the services methods, so the TRULLO,
ISLINGTON restaurant should have to consider these factors for meeting customers need and
satisfaction level.

AC2.1 Discuss the stages of menu product development planning
There are 4 main stages of menu product development planning which are as follows:
1. Know the occasion: At the time of developing menu the occasion must be considered by
the developer, because it must be specific according to the occasion. As an executive chef
it should be kept in mind that customers taste and preferences changed according to
occasion.
2. Plan the Recipe: This is the second stage of menu product development, in this stage
after knowing the occasion type start the development of recipe. In this process it is
determined that how and what is served to customers.
3. Trial: when the recipe is developed, it is tested before serving because a silly mistake can
cause a big loss to the reputed restaurant like TRULLO, ISLINGTON.
4. Final menu: This is the last and final stage of menu product development. In this stage
after checking the cooked dish if it is perfect then served to the customers finally.
These above explained are the 4 stages of menu product development. As a executive chef, some
factors can be considered for better development such as competitors, sales mix and etc. which
influence the whole process of menu product development (Hodges, 2017). Sales mix includes
For the better success of menu product development planning SWOT analysis also helps
in great way. The following are the SWOT analysis of TRULLO, ISLINGTON restaurant:
 Strength: these are the points which helps the restaurant in achieving its goal. The main
strength of the respective restaurant is its high level customers which can easily adopt its
new food concept.
 Weaknesses: these are the factors which keep the restaurant in achieving its goals. The
major weaknesses of the respective business is its normal theme based structure and
menu card.
 Opportunity: the major opportunity fore the respective business is that its location
because it is located at very attractive point which may be became a reason for its
popularity.
 Threats: The major threats for the respective business is that the new concept is based on
Australian theme which can cause a high loss to it due to major differentiation in
customers religion and tastes, likeness.

AC2.2 Evaluation of the influences of different factors on the development process
There are various factors which influence the development process, these are such as
social, economical, domestic etc.. the median and staff of the respective organization also have
wide impact on development process (Howell, 2013). These factors includes some sub factors
which describe detailed influences of these factors are as follows:
1. strategical changes which are not so much beneficial for the restaurant.
2. The sales volume of the restaurant also defines the development process. if it will
be high then then the development process can be measured effective and if it is
constant as prior phase then it will called as less effective.
3. The cost and revenue generated are useful for defining the break-even quantity
and price of the food offered.
4. For the evaluation of the process it is necessary that there are comparisons among
the forecasted quantity and the quantities sold. If the sold quantities are high then
the forecasted quantity, at this situation the development process can be said as
effective process.
TASK B
Covered in PPT
CONCLUSION
At the end of the report it can be concluded that menu planning and development is very
important task of hospitality industry. Menu refers to a presentation of recipe and services. Thus,
it is important to ensure customer satisfaction and business process efficiency. On the other hand,
development is the continuous process of improving the performance to keep alive in the
competitive industry by doing rivalry with the competition. All these analyses will help chef of
hospitality management to a great extent. New food concept attract the more customers too
because in now those days the peoples attract towards the variety of new things.

REFRENCES
Books and Journals
Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the liver
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Daoust, D., 2017. Language planning and language reform. The handbook of sociolinguistics,
pp.436-452.
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
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Eldredge, L. K. B. And et.al,. 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Hernández-Ocaña, B., and et.al,. 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Hodges, S., 2017. Contraception, colonialism and commerce: Birth control in South India,
1920–1940. Routledge.
Howell, D., 2013. Systems and Methods for Menu and Shopping List Creation. U.S. Patent
Application 13/438,360.
Kinsella, D., Russett, B. and Starr, H., 2012. World politics: The menu for choice. Cengage
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Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance. 29(1). pp.62-74.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research. 18(3). pp.189-206.
Sano, M., and et.al,. 2013, October. Remote cognitive rehabilitation support system for menu
and meal preparation. In Proceedings of the 5th international workshop on Multimedia
for cooking & eating activities (pp. 27-32). ACM.
Shepperd, S., and et.al,. 2013. Discharge planning from hospital to home. Cochrane database of
systematic reviews, (1).
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
with type 2 diabetes: a pilot study. Canadian journal of diabetes. 38(5). pp.320-325.
Soria, D. C., 2013. Menu planning and individual counseling as strategies to improve diet
quality in people with type 2 diabetes: results from a pilot study. University of Alberta.
Wang, D. and Stewart, D., 2013. The implementation and effectiveness of school-based nutrition
promotion programmes using a health-promoting schools approach: a systematic
review. Public health nutrition. 16(6). pp.1082-1100.
Wang, Y.F.,and et.al,. 2013. Developing green management standards for restaurants: An
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