Menu Development in Food Service
Added on 2020-01-28
18 Pages6529 Words387 Views
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MENU PLANNING1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK A FACTORS INFLUENCING MENU PLANNING AND MENU PRODUCTDEVELOPMENT PROCESSES.....................................................................................................3a) The principles of recipe development.....................................................................................3b) Factors influencing the menu planning decisions...................................................................5c) Factors that influence service methods...................................................................................7d) Stages of planning of menu product development.................................................................8e) Evaluation of influences on the development process..........................................................10TASK B FOOD SERVICE ENVIRONMENT AND MAKE RECOMMENDATIONS FOR ANEW FOOD SERVICE CONCEPT ............................................................................................12a) Design of menu.....................................................................................................................12b) Development of food service environment to support the menu, recipe and service style. .13TASK C NEW FOOD SERVICE CONCEPT..............................................................................13a) Customer requirements for a new food concept...................................................................13b) Justifying choice of new food concept.................................................................................14c) Recommendations on implementation of new food concept................................................14TASK D SELF EVALUATION....................................................................................................15a) Suggestions for improvements regarding the creation and assessment of a new foodconcept......................................................................................................................................15CONCLUSION.............................................................................................................................15REFERENCES..............................................................................................................................162
INTRODUCTIONMenu planning is an essential task which helps in ensuring that individuals areconsuming a balanced diet and meeting all nutritious requirements. .Thus, food experts sharetheir menu planning strategies which can be used by different hospitality firms in order to attainsuccess. Designing menu is one of the best creative jobs in hotel industry that serves high qualityfood to attract the consumers. Menu is a form of list which describes a piece of informationregarding the items that are being served in hotel (Hax, 2013). With the help of menu, anindividual can choose his/her requirement and can order the same to gain a nutritious diet.Effective designing of menu helps in serving consumers and enhance the sales and profitabilityof food producer.However, in such a competitive era, each and every hospitality business is focusing ontheir food zone so that wide range of eatables can be provided to the consumers in order toattract them towards the firm. Thus, with regard to this, product development approach is thebest suitable as it helps in adding more items in the menu list as per the tastes and preferences ofcustomers in order to increase the sales. In the present study, it evaluates different types offactors to develop the menu policy (Cousins, Foskett and Gillespie, 2002). Further, study depictsabout the stages that are involved in planning menu product development so that attractive menucan be designed for the customers. At last, report discusses regarding developing specific andactionable suggestions for launching a new food service concept.TASK A: FACTORS INFLUENCING MENU PLANNING AND MENUPRODUCT DEVELOPMENT PROCESSESa) The principles of recipe developmentFor developing the recipes for a menu planning, it is necessary to gain some knowledgeand experience through a similar restaurant. It is necessary to cover all the aspects ofcustomers along with the concerns of restaurant management. To overcome such asituation, personnel/management should follow the principles of recipe development andthey are:Tastes and preferences of customers – This principle shows the understandingabout consumer's preferences and tastes perception for developing the recipe format andits style. Customers aspects over the recipe can help in defining the topics like peopleliking, taste, nutrition information, number of servings, preparation time, types and size3
of utensils used to serve, etc. Customer’s choice of food can also be attained by itsculture, religious beliefs and level of diet (Ditmer and Keefe, 2008). However, therecipes adapted as per the local cultural practices and tastes can increase the ability ofcustomer's consumption of food. Traditional practices such as roasting and grindingshould be emphasized for developing the recipes. The community-based acceptabilitytrial should be conducted by the management of restaurant for identifying the tastes andpreferences of public. Food characteristics – For processing an effective recipe of food, personnel shouldadopt the principle of characterizing or defining the variety and taste available in therecipes which should be acceptable by the cultures of society. The nutritive value ofrecipes including energy, proteins, fats, vitamins, iron, calcium, etc. should be based onthe cultural values and beliefs (Altinay, Paraskevas and Jang, 2015). Recipe shouldcontain the following information:◦Recipe title – to clarify the customers about what they are eating.◦Recipe category – to categorize the recipe in vegetarian and non-vegetarian food.◦Ingredients – to specify the customers about the ingredients used to make such food.◦Volume/quantity of each ingredient.◦Instructions for preparing recipes (Bakst, 2013).◦Cooking temperature and time.◦Serving style and size/ quantity. ◦Recipe yield.◦Equipment and utensils to be used for preparing and serving recipes.Along with this, the appearance of served food is also an essential element to characterizethe recipe of food. A well developed recipe should meet a number of needs like increasedvisibility of the served food, enhanced food usage and satisfaction and minimized safety andhealth problems of the food (Miller and Branscum, 2012). Although, costs are based on theassumption that a recipe would yield a certain number of servings, to avoid additional costs,mistakes like plate wastage, serving too large portion of food, etc. should be minimized. Besidesincreasing cost, the option for altering the level of nutrients per serving should be adopted butonly in the case when recipe procedure is not followed. 4
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