HND Hospitality Management: Menu Planning & Product Development

This report explores menu planning and product development within the hospitality industry, focusing on menu design, recipe development, and the creation of a supportive food service environment. It details the importance of menu compilation, attractive menu design, and adapting to customer preferences, using the example of Prezzo Italian Restaurant introducing Mexican pizzas. The report also emphasizes the significance of a conducive food service environment, highlighting elements like creativity, furniture selection, music, and the use of contemporary materials. Findings from customer research regarding new food concepts, specifically Mexican cuisine, are discussed, along with justifications for choosing this concept and recommendations for its successful launch and implementation, including promotional strategies and open kitchen concepts. The importance of performance review and customer feedback is stressed to ensure the successful development and implementation of new food concepts.

Menu Planning and
Product Developemnt

Table of Content
 Introduction
 3.1 Menu design to reflect the menu compilation and
recipe development
 3.2 Development of the food service environment to
support menu, recipe and service style
 4.1 Findings of the research in to customer
requirements towards new food concept

CONTINUE.....
 4.2 Justification of the choice of new food concept
 4.3 Recommendations on launch or implementation of
new food concept
 4.4 Review of performance in order to developing and
implementing new food concepts
 Conclusion
 References

Introduction
Menu planning is list of dishes that are served in a given meal. This
presentation covers menu design, development of the food service
environment, findings of research into customers requirements,choice
of food concept, recommendations and review of performance.

3.1 Menu design to reflect the menu
compilation and recipe development
Menu compilation
The compiling of the menu is an important work in food
and beverage industry. There are number of factors that
must be important to during the time of menu
compilation. In Prezzo, the there are various elements that
are considered by the management department.

Contd....
Menu Design- Menu is an essential part of a restaurant, so
menu must be unique and design need to attractive.
Through this more customers will retain and sales
increased. While drafting menu focus of restaurant must
be towards requirements of customers.

Menu
Prezzo Italian Restaurant have decided to introduced new
concept in food which is Mexican pizza's. The rest add
Mexican flavour in Pizza's offered by them. The changes
are take place due to new trends and customer preference.
Through this restaurant sales and revenue will also
increased.
The ingredients used in making Mexican pizza's are:-
15 ounces of rinsed and drained black beans

MENU
Antipasti board of cured Italian
meats 11.95
Flat breads 9.50
Large garlic pizza bread 6.70
Marinated olives 3.25
Calmari caprses 6.60
Salad 5.85

Contd...
TRE GUSTI
( pepperoni, seasoned chicken and pancetta)
11.80
FLORENTINA
(spinach, olives, mozzarella and an egg)
9.95
MARFHERITA
( tomatoes, mozzarella and fresh basil)
10.10
EXTRA TOPPINGS
( chicken, pepperoni, prosciutto, pancetta, fresh
mozzarella)
12.45
GOAT'S CHEESE AND RED PEPPER
( with sun blushed tomatoes, olives and red pepper
tapenad
ALL OTHER TOPPINGS
(mushroom, basil pesto, olives, pineapples)
1.50

Contd...
PASTA CLASSIC £
Spaghetti with king prawns
( In a chilli pomodoro sauce)
12.80
Penne arrabbiata
(in a chilli pomodoro sauce. Kcal
501)
8.85
Oak smoked salmon penne
( in a chilli pomodoro and basil pesto sauce)
11.95
Penne Alla Rusticana
(chicken, pancetta, crispy
prosciutto and peppers in a
creamy pomodoro sauce)
11.40

Contd...
SALAD £
Classic Caesar
(in a casear dressing) 8.25
Chicken, bacon and avocado
(in a honey and mustard dressing) 11.80

Contd...
DESSERTS £
HONEYCOMBS SMASHED
CHEESCAKE
(Topped with crunchy honeycombs pieces
coated in chocolate)
6.60
PANNA COTTA
(Three mini Panna Cottas with fruit
compote)
5.25
CHOCOLATE BROWNIE DOME
(filled with caramel. Served with warm
white chocolate sauce and fresh
raspbarries)
7.56
VANILLA CHEESECAKE
( choose from fresh raspberries and fruit
compote or salted caramel sauce)
5.69