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(DOC) Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

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Added on  2020-10-22

(DOC) Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

   Added on 2020-10-22

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MENU PLANNING & PRODUCT DEVELOPMENT
(DOC) Menu Planning and Product Development_1
Table of ContentsINTRODUCTION ..........................................................................................................................3TASK 1............................................................................................................................................41.1 Discussion on principles and factors of recipe development. ..............................................41.2 Define the factors that influence menu planning decisions..................................................41.3 Discussion of factors that influence the service methods.....................................................52.1 Define the stages of menu product development planning...................................................72.2 Evaluation on influence of different factors on development process..................................8TASK 2............................................................................................................................................93.1 Justification of menu design to reflect menu compilation and recipe development. ...........93.2 Justification on development of the food service top support service style and menurecipe. .........................................................................................................................................94.1 Finding of research of customer requirement about new food concept................................94.2 Justification on choice of new food concept.......................................................................104.3 Recommendation on launch and implementation of food concept.....................................104.4 Review own performance in terms to developing and implementing new food concepts..10CONCLUSION..............................................................................................................................10REFERENCES .............................................................................................................................12
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INTRODUCTION The menu planning and product development is one of crucial aspect of food andbeverage industry (Chen, Peng and Hung, 2015.). Moreover, attractive menus attract large poolof customers. Menu planning is one of crucial task as it aids to save time, money, improveshopping grocery skills and promotes healthier choices. In addition to this, menu planning is thefirst control point in the food service system. The menu concept is the overall idea and themethat defines the restaurant and attract customers. The present report is based on the business activities of Prezzo, London which comesunder the category of Italian themed restaurant. Now, such restaurant is focusing on productdevelopment with the concept of Mexican-Italian recipes. The combination of two differentthemes will give fruitful experience to customers. Furthermore, the assignment will look over the topics as principles and factors of productplanning, factors influence menu planning decisions, stages of menu product development andfactors that affects development process. Lastly, recommendation will be given onimplementation of new food concept.TASK 11.1 Discussion on principles and factors of recipe development. Menu planning and product development is one of the main concern in the restaurantbusiness. It is highly required to maintain a proper guidelines about what the restaurants and cafehas to serve to their customers. With help of considering recipe development for Prezzo, as anexecutive chef of the firm, the following principles are needed to be taken into consideration as- Availability of resources- The prezzo should consider the Mexican dishes toundertake strategic planning so that effective measures of recipe development can betaken (Dangelico, 2017 Ernst and et.al., 2017). Thus, combination of Mexican andItalian recipe will offer delicious taste to customers. The restaurant must have rawmaterials to produce new food commodities. Food habits- By the use of survey technique, it will be easy to analyse the tasteand preferences of the customers. To have better product planning it is essential toidentified the customer culture and view of religions so that development in foodcommodities can be effective.
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Type of customers- At the time of developing recipe, the number of factors as age,sex, socio economic status and businesses all are need to be considered. By havingbetter classification of customers aids to influence the demand of food commoditieswithin market.Occasions- The new recipe of combination of Mexican and Italian restaurant can beserved in various occasion as birthday parties, new year celebration, cultural events,marriage parties and, anniversaries etc. In order to have better promotion, the newvarieties of Food beverages, Alcohol, snacks must be included so it helps to makemore attractive recipe development (Fuller, 2016). 1.2 Define the factors that influence menu planning decisions.Menu planning is one of the most crucial task for a restaurant. There are number of thefactors that can influences decision in relationship with the menu planning of Prezzo restaurantand some of it are defined in below context manner as- Climate conditions- Prezzo is advised tobring development within food commodities by focussing over seasonal changes. In order toattract the customers towards new commodities they should provide complementary item withcombination of Mexican-Italian dishes. In summer they can offer ice-creams and in winters hotbeverages can be offered.Budget- This is the factor that affects the menu-planning decision. The restaurant canoffer complementary services if they are with high budget and vice versa (Gordon andBrezinski, 2016). From the view of customer, if the price of Mexican-Italian dish is highthen the demand will turn to low. So, in order to attract customer towards new productdevelopment they need to make optimal budget for dish.Quality- The product can be successful within market if the firm will offer qualityproducts to customers. Thus, it is prime responsibility of Prezzo to offer quality food andbeverage to customer. Service- Prezzo is about to offer the Mexican-Italian dish so the firm will greet thecustomer in this way only. This aids to attract the customer and innovation can besuccessful (Choose the Best Service Style for Your Next Event. 2016.).Decor- The menu of restaurant will be made with help of Mexican-Italian themes inorder to make it more attractive. Thus, each particular dish will be shown in menu withhelp of ingredients so that customer can have ease at time of ordering their food.
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