Menu Design and Decision-Making in Food Service

This assignment delves into the world of menu design and food service decision-making. It requires you to analyze a selection of academic articles focusing on various aspects of menu creation, including nutritional adequacy, consumer behavior, and the impact of menu design on choices. The papers cover topics like restaurant menu labeling, school lunch nutrition standards, and web-based menu design tools.

MMPD

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Factors and principle of recipe development....................................................................1
1.2 Factors that impact on menu-planning decisions.............................................................1
1.3 Factors which impact on service methods........................................................................2
2.1 Stages of planning a menu product development.............................................................3
2.2 Various factors on development process..........................................................................4
TASK B...........................................................................................................................................4
Covered in PPT.......................................................................................................................4
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is one of a main objects of company in food service sector. Creating a
menu plan is an art in itself. It is a very long process but highly exigent. Jamie's Italian is a
changing open plan of Italian restaurant which is always moving quickly with activities.
Restaurant location is the best for casual dinner with family, friends and for business lunch. In
this report, factors which give impact on menu planning decisions of restaurant as well as on
service methods have been discussed. Along with that stages of menu product planning
developing process along with factors of development process.
TASK A
1.1 Factors and principle of recipe development
Recipe is a standardised process which results in making a food in a ideal way. It defines
the recipe ingredients which are used with its quality, temperature and time at the period of
preparing food. To enhance a recipe in a desired way, it is important to consider all factors of
recipe. Major principles which contains in recipe development process are discussed below: Reproducible: Recipe prepared within restaurant should be written. So, that it will be
possible to make it again. Easily prepared: Preparing of recipe should use minimum steps which should be in
proper manner. Adopted ingredients should be listed in common formulation which
increase reliability. Pleasing to the senses: Has promoting as well as satisfying smell and flavours along with
suitable texture and mouth feel (Barnes, Andrews and Orr, 2017). Concise: It must be exact but important to be comprehensive through giving consumer
necessary information. Interesting: Variety of dishes should be presented in more appealing and interesting
manner to attract the attention of consumer.
 Economical: It must entail economic attributions, not each time from view point of
budget but also used human resources and material.
1.2 Factors that impact on menu-planning decisions
There are various factors which gave impact on making decisions of menu planning
which are discussed below in detail:
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 Restaurant location: If Jamie's Italian is situated at a business area, then planning of
menu should prepared as per the Italian foods and recipe. So that services can be more
quick and prices of recipe should be moderate. Kinds of restaurant: Jamie's Italian restaurant mostly prefer a Italian food. Kinds of guests: Types of consumers such as age group, income, religion, capacity of
paying should all consider into account. For example: person with higher income will
mainly preferred a tasty food as compared to people of middle class. Nutritional Content: It is a main factor of their menu to balance a nutrition which
planning a menu (Bondzi-Simpson and Ayeh, 2017).
 Seasonal availability: There are availability of technologies in store for every kind of
food product for all over the year still, seasonal specialities, round should contain in
menu.
1.3 Factors which impact on service methods
Their are various factors which affect methods of services being used in giving a food
service within the company. Some of methods services are given below: Restaurants types: If it is a Italian food restaurant, then it stress on delivering a services
should be fast as well as consumers have to give order on counters and get their food by
itself. It should be fully contrast to a best dinning of their restaurants on which services
are given to their customers. In family restaurants, foods are served on platters and
customers are served by themselves.
Advantages: Jamie's Italian mainly serve Italian food in their restaurant. As they attract by
serving a best quality to their customers.
Disadvantages: Customers taste and preferences are changed dynamically. Style of Menu: There are various types of menu styles which are available like as buffets,
cycle menus, A la Carte etc. Methods of serving depend as per their styles.
Advantages: Attractive style of menu of an organisation attract lots of buyers in restaurants.
Disadvantages: It is a lengthy process as it comes lots of tine in selecting recipe of menu. Skills of serving staff members: In expensive restaurants, their staff are fully trained and
they are perfect in giving special services to their customers or guests. On other side, in
casual restaurants staff members are not skilled. So, they give a highly specialized
services to their customers or guests.
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Advantages: It will help in sustaining their customers for a long time.
Disadvantages: For skilled employees they have to provide training to their staff which became
costly for organisation.
2.1 Stages of planning a menu product development
Making a plan of menu product development contains various stages which are discussed
below in detail: Knowing the customers: It is the first step, successfully making of development plan
they should know their consumers needs and wants. It contains customers’ preferences,
their age, capacity of paying and what they order mostly. Diagnosis: Second step for making a plan of menu product, they should analysed items
of menu properly which they can perform in a best way (Cole, Vidgen and Cleland,
2017). Knowing own operations: In this third step, they should have effective understanding of
their cuisine or theme. There should be availability of equipment for preparing intended
recipe. Proper budget and its quality should be maintained for developing ideas. Content: Forth step of developing a menu plan is menu contents planning. Covering all
categories and sections in menu is very effective. Menu items and structure of pricing in
every category.
 Design: In this last step, copy is finalised and later, menu layout is designed in according
which it can be fitted.
Factors which affect product and menu development are given below: Sales mix: It is analysed by restaurant managers. This is because it directly affects
organisation break even points as well as volume of cost which analyses profit. Competitor’s activity: If they are doing changes or innovative they have to analysed their
competitors.
 Feasibility studies: It is to make a project complete by considering technological,
economic and legal as well as many other factors.
2.2 Various factors on development process
Menu planning is taken as one of an main tools for making maximum sales. The
preparation and development of menu planning is related to their customers needs and wants.
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Their are various factors which influence process of menu development which are discussed
below in detail: Social: While planning a development plan of menu product. Social factors should
consider by them before making a plan finalizing. As it affect a menu plan a lot, as
persons which are having a high standard will prefer a quality of food and service.
Customers beliefs, values, norms effect their menu planning a lot. Economic: Making a menu planning economic factors effect their sales. If all recipe of
restaurants are high then customers which cant pay high prices will not enter in their
restaurants due to this it will effect restaurants sales.
 Domestic: For making a menu plan their should be a proper resources so that they can
give their best and attract their customers. They should provide proper equipments and
resources to their staff members (Cullen and Dave, 2017).
Impact of media while making a menu plan they have to promote by using a latest
technology of media so that they can attract lots of customers at a time.
Important of their staff and its skills are necessary for giving their best as they should be
trained in effective manner. So, it will help in increasing their sales.
TASK B
Covered in PPT
CONCLUSION
From the above report, it is concluded that planning of menu and developing process are
so important part of every restaurants. It consumers lots of time but help in increasing sales.
Understand about the services methods used while making a menu plan. Also make a menu plan
in a effective way. Along with that also implement a new food within a restaurants.
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REFERENCES
Books and journals
Barnes, R. T., Andrews, J. and Orr, C. C., 2017. Leveraging the nitrogen footprint to increase
campus sustainability. Sustainability: The Journal of Record. 10(2). pp.131-139.
Bondzi-Simpson, A. and Ayeh, J. K., 2017. Serving indigenous dishes in hotels: An inquiry into
the conative response of menu decision makers. International Journal of Hospitality
Management. 67. pp.115-124.
Cole, A., Vidgen, H. and Cleland, P., 2017. Food provision in early childhood education and care
services: Exploring how staff determine nutritional adequacy. Nutrition &
Dietetics. 74(1). pp.105-110.
Cullen, K. W. and Dave, J. M., 2017. The New Federal School Nutrition Standards and Meal
Patterns: Early Evidence Examining the Influence on Student Dietary Behavior and the
School Food Environment. Journal of the Academy of Nutrition and Dietetics. 117(2).
pp.185-191.
Cullen, K. W., Thompson, D. and Chen, T. A., 2017. Outcome Evaluation of Family Eats: An
Eight-Session Web-Based Program Promoting Healthy Home Food Environments and
Dietary Behaviors for African American Families. Health Education & Behavior. 44(1).
pp.32-40.
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.
Gurinović, M. and et. al., 2017. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food Chemistry. 238. pp.186-194.
Hannan-Jones, M. and Capra, S., 2017. Developing a valid meal assessment tool for hospital
patients. Appetite. 108. pp.68-73.
Leib, T. and et. al., 2017. Web-Based Menu Design: A Conjoint Value Analysis. International
Journal of Hospitality & Tourism Administration. pp.1-13.
Pop, C. B. and et. al., 2017. Hybridization of the Flower Pollination Algorithm—A Case Study
in the Problem of Generating Healthy Nutritional Meals for Older Adults. In Nature-
Inspired Computing and Optimization. pp. 151-183. Springer International Publishing.
Rivière, C. and et. al., 2017. MODERN PLANNING OF A THR: TAKING INTO ACCOUNT
THE SPINE-HIP RELATIONS. Bone Joint J, 99(SUPP 2). pp.22-22.
Online
Eight Simple Steps For New Product Development. 2013. [Online]. Available through
:<https://www.business2community.com/product-management/eight-simple-steps-for-
new-product-development-0560298#vWSszJglhF0jDflp.97>.
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