Menu Planning

This presentation focuses on menu planning and recipe development. It discusses the importance of dividing the menu into logical sections, using high quality pictures, and ensuring that dishes give a clear picture of ingredients. It also emphasizes the need for a vegan menu and the placement of the best dish or chef special dish in the menu card. Additionally, it justifies the development of new food concepts in the food service environment and provides recommendations for launching a new food concept. The presentation concludes with a review of the implementation of the new food concept and suggestions for improvement.

Menu Planning
(TASK 2)

AC 3.1 Menu complication and Recipe
Development
• Divide the menu in logical section
• Use of high quality pictures
• Dish must give a clear picture of
ingredients
• Use of Boxes smart art
• Best dish or chef special dish should
get the best placement in the menu
card.
• Vegan menu of all the dishes

AC 3.2 Justification on development in
food service environment
• It is important to introduce something new and innovative which is
not yet offered by many of the restaurants.
• It is important to offer food recipes that are mostly preferred by
people these days
• Presentation of food will be made in pre-plated style

AC 4.1 Justification on findings of the
research based on new food concept
• People of UK have become health
conscious these days
• Vegan food is considered to be
much strict version of vegetarian
food where any type of dairy
products is not used.
• Number of vegan food eaters have
risen by 360% in last 2 years. It
has been estimated that more than
1.2 million of people residing in
UK are vegetarian due to their
health-conscious nature

4.2 Justification on choice of new food
concept
• Large number of people in UK
are turning vegan which has
raised the demand to open certain
new restaurants offering vegan
food.
• Therefore, providing vegan
Italian food will be able to serve
the taste buds of people who are
not able to consume Italian due to
fat and milk products in it.
• It will be the healthier version of
Italian cuisine.

4.3 Recommendation on launch
of new food concept
• There must be adequate amount of options available for the
customers. Since, wide menu tends to attract large number of
customers towards it.
• All the core ingredients used in preparation of dish must be included
in the menu so that people having certain allergies can go through it.
• Every dish must signify how many calories are they intaking and
how much difference it has from normal vegetarian dish.
• The attendants must be aware of benefits that the consumer may
found of consumption of particular dish.

AC 4.4 Reviewing on performance of
implementation of new food concept
• The menu does not carry vegan dessert for
the sweet tooth customers. Hence, Cucine
can add a list of few vegan desserts to give
a complete package to the menu.
• There is lack of appetizing pictures on the
menu which makes it very dull and boring.
Hence, to give a colourful touch to the
same, putting high quality pictures can
make it interesting and attractive.
• Cucine must also focus upon presentation
of food that is ultimately served to the
customers.

References
• Dixon, E. and et.al., 2014. Application of a menu-planning template as a tool for
promoting healthy preadolescent diets. Topics in Clinical Nutrition. 29(1). pp.47-
56.
• Payne-Palacio, J., 2016. Foodservice Management: principles and practices.
Pearson Education.
• Iizuka, K. and et.al., 2012, November. Food menu selection support system:
considering constraint conditions for safe dietary life. In Proceedings of the ACM
multimedia 2012 workshop on Multimedia for cooking and eating activities (pp. 53-
58). ACM.
• 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.
• Malik, S. and Kumar, S., 2012. Factors affecting menu planning in hotels: a study
of North India. Innovative Journal of Business and Management. 1(6).