Meal Management and Product Development

This presentation focuses on meal management and product development in the food service industry. It discusses the justification of menu design, development of food service environment, findings of research, choice of new food concept, recommendations, own performance, and conclusion. The presentation emphasizes the importance of understanding customer preferences and conducting market research to enhance the menu and provide a positive dining experience. The references provide additional insights into weight management strategies and the impact of close relationships with suppliers on independent restaurant product development.

Meal Management and Product
Development

TABLE OF CONTENT
 Introduction
 Justify a menu design
 Development of food service environment
 Findings of Research
 Justification on choice of new food development
 Recommendations
 Conclusion
 References

INTRODUCTION
Organisation conduct develop new product for enlarging business and
provide variety of items to people. It is necessary that new ideas are
enhanced by hotels and restaurants, through which adequate food
items are delivered in according to taste and preference of
customers.

Justify a menu design to reflect the menu compilation
and recipe development
Menu Design

Justify development of food service environment to support
menu, recipe and service style
Management require to provide positive and attractive environment to workforce and
customers. Executive chef of Marcus restaurant provide adequate atmosphere to
people and make their experience good. So, developing new food concept and
launch various new Italian dishes in according to taste and preference of people.

Findings of research into customer requirements for
new food concept
Organisation require to conduct market survey to acknowledge needs and wants of
population. By using primary and secondary tools of research to examine impact
of new food concepts that are launched by Marcus restaurant. This benefit
executive chef to make modifications in recipe and menu according to taste and
preference of people. Thus, these are two methods of research which are
discussed below:
 Primary Method
 Secondary Method

Justify your choice of new food
concept
New food concept need to be framed in according to taste and preference of
customers. So, it is essential that executive chef make modification in
recipe and launch new food items to enhance menu of restaurant.

Recommendations
Restaurant initiated new food concept, through which adequate changes are made in
menu in according to taste and preference of people. These are various opinions
and suggestions which are to be considered while designing menu are as
follows:
 Market survey is effective tool through which firm acknowledge taste and
preference of people. Thereby, make new recipes and concepts about changes
that can be made in menu.
 New food concept which is designed is to be checked and tested by members
before launching in market.
 For this, restaurant even require to anticipate target clients which are to be
served. Thereby, make menu which include variety of dishes and starters for
people.
 Management even require to acknowledge abilities of workforce and conduct
training programs to enhance their skills; so that quality service is given to
clients.

Own performance in relation to developing and
implementing new food concepts
As, I am Executive chef of Marcus restaurant; so my duty is to acknowledge taste and
preference of people. Thereby, design new food concept through which variety of
dishes are present in menu. This benefit restaurant to attract customers and provide
them different types of food items. Before implementation of concept, testing and
examination of ingredients that are fir to be included in product. Besides this,
evaluating environmental factors and their impact on business activities. Thus, make
recipe and launch new food items in menu to enhance market image of restaurant.

CONCLUSION
Restaurant examine factors and principles before development of recipe. It is
necessary that for menu-planning decisions; factors such as social,
economical, competitors activity and so on are analysed. Besides this,
evaluate service methods and their advantages and disadvantages upon
business activities. Thereby, executive chef require to design menu and
develop recipe according to taste and preference of public.

REFERENCES
Keller, C. and Siegrist, M., 2015. The weight management strategies inventory
(WMSI). Development of a new measurement instrument, construct validation, and
association with dieting success. Appetite. 92. pp.322-336.
Cho, M. and et. al., 2017. Contingent effects of close relationships with suppliers upon
independent restaurant product development: A social capital perspective.
International Journal of Hospitality Management. 67. pp.154-162.