Menu Design for Recipe Development

This presentation discusses the importance of menu design in the hospitality industry, specifically in relation to recipe development. It explores how menu design impacts work performance and attracts new customers. The presentation also provides tips on including essential information in menus to create effective management skills.

TASK B

3.1 MENU DESIGN TO REFLECT
RECIPE DEVELOPMENT
Menu designing is the most important process in every hospitality industry.
Menus should be designed in the manner to include all the recipe developments.
Menu are the tool by which customer will know about the recipe development.
Menu designing also impact on the work performance at workplace.
All essentials informations should provide in the menu to maintained and create effective
management skills and attract new customers.
Whatever a company is adding in their existing product, it should be explained in bold letter and in
different style in menu designing. Because by these attractive words' customer will attract and
get to know about the recipe development. .

3.2 justification of the food service environment :
In order to develop the strategic planning, new food services must be developed
in a systematic manner.
Food services are the essential factor to attract the customers towards their
restaurant.
It is the effective process which helps the management in to develop the tools
and resources for it.

4.1 Assessing the requirement of customers
Before making a menu decision, it is necessary to research needs and requirements of the customer.
Through this way, a company can achieve the success and can met the expectation level of
customers.
To achieve the success of a business, it is necessary to identify the target customer's need because
success of a company is dependent upon the capability to produce product.
To capture the customer need is not easy. Customers need can be identified by primary and
secondary research.

4.2 Development of a new food concept
Companies are using their dining room to develop a new product concept.
Because in a dinning room of a restaurant which include children and parents.
They can get ideas from 8-11 years old children who are having services of the restaurant.
Company is targeting young and middle age of group customers who are looking for convenient and
easily available location to have a dinner or lunch in.
the menu of the restaurant reflects :
fast services
limited strength of a menu production

4.3 Recommendation for launching new food concept :
When a company is going to launch a new product, then there are several steps exist which should be followed to
achieve success.
In this context, it is recommended to the manager that put templates and hoardings in front gate of the hotel or
restaurant.
Templates should give information about the product which is new launched.
Because this is the way only by which customers can know about the new product.
Manager should also implement the strategies to give offers on the new products to increase the sell.
If a manager apply a strategy that buy one product on this price and get new product in half price.
Then customers will take this new product easily.

4.4 review of performance and suggestions for improvement :
I did the practical examine of the concept of launching new product.
I did it including recipe development.
I did primary research after refurbishment of the dining room.
I gathered feedbacks from girls and from their parents through interviews and personal talks and I got positive
feedback from them.
So it can be concluded that strategy of launching a new product is successful.
Now I should go for the secondary research.
Through this I will know about the business relationship with others.
Suggestions for improvement ;
making a proper marketing strategy to overcome the risk factor and handling the customers in an effective way.

REFERENCES
Books and journals
Ayala, G.X., and et.al.2017. A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The
Kids’ Choice Restaurant Program. International journal of environmental research and public health,
14(12), p.1494.
Charlebois, S., 2014. Supply-Based Food Waste in the Food Service Industry: The case of Delish Restaurants.
World Journal of Agricultural Sciences.
Gordon, R.T. and Brezinski, M.H., 2016. The complete restaurant management guide. Routledge.
Lee-Kwan, S.H. And et.al., 2014. Restaurant menu labeling use among adults--17 states, 2012. MMWR.
Morbidity and mortality weekly report, 63(27), pp.581-584.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based costing: An improved
method of menu planning. International Journal of Contemporary Hospitality Management, 28(7),
pp.1417-1440.

THANK YOU....