Report on Menu Planning and Product Development - HND Hospitality

This report delves into menu planning and product development within the hospitality industry, specifically focusing on a Higher National Diploma (HND) program. It emphasizes the importance of menu design in reflecting menu compilation and recipe development, highlighting how an attractive menu can serve as advertising and improve customer service. The report also explores the development of a supportive food service environment, underscoring the role of menu design and atmosphere in attracting customers. It discusses researching customer requirements for new food concepts, such as mixed non-vegetarian pizza and family-style dining, and the justification process, including assessing customer needs, preferences, and budgets. Recommendations for launching new food concepts are provided, considering factors like location, distribution, promotion, timing, and pricing. Furthermore, the report examines the review of chef performance in relation to developing and implementing new food concepts, using customer demand and satisfaction levels as key metrics. The study concludes that menu planning and product development significantly impact hospitality management, citing references that support the importance of recipes in changing eating behaviors and association-based product design.

Menu planning and
development

Table of content
 Introduction
 Menu design which reflect menu compilation and recipe development
 The development of the food services environment that support to food recipe and services.
 Research of customer requirements for new food concept
 Justification of new food concept
 Recommendation on launching new food concept
 Review chef performance in relation to developing and implementing
 Conclusion
 Reference

Introduction
 Menu planning is the best way make
sure about the eating a balanced or
not and meeting with nutrition which
is needed.
 It is important because it helps to
save time or money, promote
healthier choices and help to improve
skills of shopping grocery.

Menu design which reflect menu
compilation and recipe development.
 Every business have required to
design a menu and it is very
important to have an attractive menu
design.
 It is just a way of done advertising
which is help to management of
pizza union.
 This restaurant is give training to
their employees for address the
customers and guest effectively.

The development of the food services
environment that support to food recipe
and services.
 Menu design and good environment is important to
attract customers towards the restaurant.
 It is considerable in hospitality industry.
 As an executive chief of a restaurant, I always focus and
consider this as an important factor.
 Restaurant is using the new food foods concept which is
family style and new food is mix non-veg pizza.

Research of customer requirements for
new food concept.
 Research is important tool of getting information which is
help to restaurant in develop a new product of mix non-veg
pizza and new food concept.
 It is providing seafood dishes with new food concept that is
family style dinning.
 According table this style they offer table side services
which h keep with menu.

Justification of new food concept.
 For justification about mix non-veg pizza
which is its new food and new food concept
restaurant required to finding customers'
needs, preference, tastes and budgets.
 If all the factors are suitable with the new
concept, then restaurant have to take other
steps otherwise it has to change in their
concept

Recommendation on launching new food
concept.
 Introducing a new food and new concept is being
an important task for every business of restaurant.
 There are many factors which are affected to new
product and new style.
 That includes place, distribution methods,
promotion, time and prices.

Review chef performance in relation to
developing and implementing new food
concept.
 After the introducing the product, chef executive
required to take review of performance product.
 That help to know about the whether customers are
showing their interest in that product or not.
 Performance measurement can be done by comparing the
demands of the customers with satisfaction level of the
customers of that food and services.

Conclusion
 From the above study it has been concluded that
menu planning and product development are two
major factors that impacted hospitality
management because restaurant is a part of
hospitality and service provider.

REFERENCES
 Tobey, L.N. And et.al., 2017. Can healthy recipes change eating behaviors? The Food Hero
social marketing campaign recipe project experience and evaluation. Journal of nutrition
education and behavior. 49(1). pp.79-82.
 Varshney, L.R., Varshney, K.R. and Wang, J., International Business Machines Corp, 2018.
Association-based product design. U.S. Patent Application 10/127.512.
 Wang, X. and et.al., 2015, June. Recipe recognition with large multimodal food dataset. In
2015 IEEE International Conference on Multimedia & Expo Workshops (ICMEW) (pp. 1-6).
IEEE.