A Comprehensive Analysis of Menu Design and Food Service Environment

This report provides an analysis of menu design, encompassing menu planning, types of menus, and factors influencing menu decisions. It delves into the development of the food service environment, highlighting menu policies, service methods, and food production techniques. The report emphasizes the importance of customer requirements, including nutritional value and health considerations. Additionally, it explores factors for new food concepts, such as adulteration testing. The report references relevant academic sources, including studies on menu labeling, menu engineering, and food service management. The analysis aims to provide a comprehensive understanding of menu design principles and their impact on the food service industry.

MMPD

ANALYZING A MENU
DESIGN
There are some steps that needs to be
ensured while analyzing a menu design
and these are as under :
 Menu planning
 Types of menu
 Factors influencing menu planning
decisions.
 Principles of menu planning

DEVELOPMENT OF FOOD
SERVICE ENVIRONMENT
 There are some factors that helps in
developing a proper food service
environment and these are discussed as
under :
 Developing a menu policy
 Factors that have an impact on service
methods
 Food production methods
 Investigation about any sort of
alteration

CUSTOMER
REQUIREMENTS
 It should be satisfied enough.
 Also, it should be in a well taste.
 Along with an efficient taste, it should
be acquiring of important nutrients so
that it should stay enough healthy for
the customers.

FACTORS FOR NEW FOOD CONCEPT
 It should be well healthy that means,
containing an efficient amount of
nutrients so that it can stay healthy on
the health of the customers.
 Also, it should be gone under
adulteration tests that whether it have
gone through any sort of adulteration at
any point of the process.

REFERENCES
 Thomas, E., 2016. Food for thought: obstacles to
menu labelling in restaurants and cafeterias. Public
health nutrition, 19(12), pp.2185-2189.
 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.
 Payne-Palacio, J., 2016. Foodservice Management:
principles and practices. Pearson Education.
 Gase, L., Dunning, L., Kuo, T., Simon, P. and Fielding,
J.E., 2014. Peer Reviewed: Restaurant Owners’
Perspectives on a Voluntary Program to Recognize
Restaurants for Offering Reduced-Size Portions, Los
Angeles County, 2012. Preventing chronic disease, 11.

Thank you