Menu Planning and Product Development Assignment

Menu Planning and
Product Development

TABLE OF CONTENT
INTRODUCTION................................................................................................................................4
TASK A................................................................................................................................................4
a) Assessment of the factors that influence menu planning decisions........................................4
b) Discussion of the stages of the planning of menu product development................................5
c) Evaluation of the influences on the development process......................................................7
There are many factors that affects the process of development of the product :.......................7
TASK C................................................................................................................................................9
a) Creating and assessing a new food concept including justification of your choice, customer
requirements research and recommendations to launch the new concept...................................9
b) Writing a review of your own performance with suggestions for improvements regarding the
creation and assessment of the new food concept.....................................................................11
CONCLUSION..................................................................................................................................12
REFERENCES...................................................................................................................................13

ILLUSTRATION INDEX
Illustration 1: Factors............................................................................................................................6
Illustration 2: Recipe............................................................................................................................9

INTRODUCTION
One of the easiest and time consuming way to set success when it comes to meal is by menu
planning method. It is a kind of specific planning of meals in advance. It has gained much
popularity in recent years as it saves time and decreases impulse planning. It acts as a roadmap for
the implementation of meals in timely and efficient manner and assure continuous learning all the
time. It involves many of the activities (Felekoglu and Moultrie, 2014). The purpose of report is to
get the picture of menu planning and the related developments in the products to involve it in the
business strategy and to achieve the skills for implementation. The prime focus is on the influential
factors on planning decisions, determination of development of product planning process and
application of design principles in food service environment. Categoric development of new food
offering and their response and actions are evaluated.
TASK A
a) Assessment of the factors that influence menu planning decisions
Menu planning is the process of listing of menu to be served may be at breakfast, lunch or
dinner. This can be done for few days or for several weeks (Fuller, 2016). There are many factors
that needs to be taken into consideration for this as they influence and affects the procedure and
hence the resultant. These are :
 Costs - Food establishment unit has confined amount of money to be invested for the
preparation of the food. It predicts the cost, predicts the time and the profit is estimated. A
proper budgeting should be done and accordingly the menu planning should be done. In case
the expense becomes more than the budget then it should be controlled and operated within
the budget by compensating something or the other.
 Religious, cultural and social influences - Customers can be differentiate on the basis of
age, sex, occupation, status, nutritional needs etc. Depending upon the type of customer the
prices should be charged accordingly and nutrition content should be added or reduced. For
example if they are kids then dishes should be rich in proteins and carbohydrates.
 Seasonal factors - Environmental conditions should also be considered whether it is summer
or winter or rainy season and accordingly dished should be planned in the menu. For
example one would always prefer cold things in summers and hot dishes in winters .
Likewise, dishes should be planned. Besides regular menu there can be seasonal offerings.
 Creativity- Special dishes should be offered on occasions such as Christmas, Birthdays,