Report on Menu Design and Development of Food Services Environment

This report explores menu planning and the development of food service environments, emphasizing the importance of menu design in presenting recipes effectively to customers. It assesses factors influencing menu design, such as social, economic, and environmental considerations, using Fiddoe's Italian Kitchen as an example. The report highlights the significance of a conducive environment for attracting customers and includes findings from research on customer satisfaction and new product concepts. Recommendations are made for launching new products, considering factors like customer taste and timing. The report also touches on the chef's role in reviewing product performance and concludes that menu planning and product development are crucial for enhancing performance and building a strong customer base in the hospitality industry. The document is available on Desklib, a platform offering AI-based study tools and a wide range of solved assignments for students.

MMPD
(Task B)

Contents
 Introduction
 Menu design
 Development of the food services environment
 Findings of research
 New food concept
 Recommendations
 Own performance to implementing new food concepts
 Conclusion
 References

Introduction
Menu planning is an process
to represent best
presentation of the recipe
for the customers and
guests.

Menu design
Menu design is one of the important activity for restaurant
to determine their food services. For attaining better
results it responsibility of manager of restaurant to
effectively assess factors such as social, economic and
environmental factors.

Continue
Fiddoe's Italian Kitchen
Antipasti
Carroza with garlic sauce £
1
4.
8
9
Avocado with Prawns and lobster £
1
8.
2
5

Continue
Pasta Special
Rissotto with cherries and fresh tomatoes £
1
5.
0
0
Pastachina for Northern Italian £
2
8.
6
5
Desserts
Lemon Tart £
8.
0
0
Chocolate mousse £
1
4.
0
3

Development of the food services environment
It is important for restaurant to invite larger number of
customers and its is possible by good environment. In
absence of this company can not able to attract number of
customers. As an executive chef, I include entire factors
of environment to serve quality services to its customers.
It consider entire things which starts with inception of the
product production to delivery of the products.

Findings of research
It is important for restaurant
to invite larger number of
customers and its is
possible by good
environment. In absence
of this company can not
able to attract number of
customers.

Findings of research
 Higher customers
satisfaction on new
product.
 Better suggestions of
customers towards the
products development.
 New concept for new
products.

New food concept
Changes are more effective if it is define a effective reason.
In this, number of restaurant are use appropriate strategies
in order to making creative and innovative food recipes
for their customers.

Recommendations
It is one of the important task for business organization to
launch a new products which will helps in improving
overall performance level at market place. In this various
factors are considered at the time of launching a new
products such as place, customers taste, time, purpose and
many more.

Own performance to implementing new food
concepts
Product is launched, it is important for chef to review
overall performance of the products which helps in
determining the customers interest towards the new
products. If any positive review are evaluated then it
improve the overall performance of the new product at
market place.

Conclusion
From the above mentioned report, it can be summarized that
both menu planning and product development are
important for hospitality industry. With the help of this
company easily enhance their performance level and
create strong customers base.

References
Laudon, K. C. and Laudon, J. P., 2016. Management
information system. Pearson Education India.
Hernández-Maestro, R. M. and González-Benito, Ó., 2014.
Rural lodging establishments as drivers of rural
development. Journal of Travel Research. 53(1). pp.83-
95.