Pearson HND Hospitality: Menu Planning and Product Development Report

This report provides a detailed analysis of menu planning and product development within the context of the hospitality industry, specifically focusing on the creation of a new food concept. The report begins with an introduction to menu planning, emphasizing its significance in presenting recipes effectively to meet customer needs. It explores menu design considerations such as language, font style, and overall aesthetics, as well as the influence of the food service environment, including ambiance, music, and staff. The report then delves into the research conducted to identify customer requirements for a new food concept, including surveys and analyses of customer preferences. Based on this research, the report justifies the choice of a new food concept, such as fusion dishes. Recommendations for the launch and implementation of the new concept are provided, along with a review of the author's performance and conclusions about the importance of menu planning for restaurant success. The report includes references to support its findings and recommendations.

Menu Planning
and
Product Development

Table of Content
 Introduction
 Menu design to reflect the menu compilation and recipe development
 The development of the food service environment
 Findings of research into customer requirements for new food concept
 Justify choice of new food concept
 Recommendations on launch/implementation of your new food concept
 Review your performance
 Conclusion
 References

Introduction
Menu planning refers to a method or procedure to develop plan for
best presentation of recipes. This would help restaurants or
hotels to serve guests in a well-defined manner in order to meet
their needs, as per desires. It is generally affected by factors like
style of providing services, demand of potential customers,
ambience and more.

Menu design to reflect the menu compilation
and recipe development
When a hotel or restaurant design a menu they have to face various problems in
selecting various appropriate factors like language, fount style, design of menu
and etc. Along with this restaurant has to take care of there interior appliance.
While Beach Blanket Babylon design menu identify menu compilation and
recipe development which is given below:-
 Language

Cont...
 Font size and style
 Design of menu
 Colour
 Pictures
 Theme Reflection

The development of the food service
environment
For succession of restaurant there are various factors which play major roles like
restaurant ambiance, music, food, menu, price, staffs, chef, environment and many
other. It include various aspects start from preparing foods and drinks to serving it
there customers. Respective restaurant select appropriate location, design of
ambiance, menu, food and other things which attract customers in appropriate and
effective manner.

Cont...
 Creative
 Meal Experience
 Service
 Staff Uniforms
 Selection of Furniture
 Lighting and Music

Findings of research into customer
requirements for new food concept
For identifying new food or dish concept Beach Blanket Babylon restaurant conduct
research analysis or survey so that they able to know appropriate demand and need
of customer in order to new concept of food and dishes. This is so because
customer get bored at a point of time from food or any particular dishes.
Requirement or demand get vary from customers to customers because some
peoples like healthy foods whereas some like traditional and fry or cheese foods.

Cont...
Accordingly Beach Blanket Babylon restaurant they going to introduce new range of
fusion and combined dishes and food by which they able to attract more customers
and enhance profitability. New range dish is launch on demand of customer so it is
perceive that when they will serve dish it will like and enjoy by customers on high
rate. Before launching this dish in large market Beach Blanket Babylon provide
sample of dishes in their restaurant so that they able top take respond of customers.

Justify choice of new food concept
After conducting research in appropriate manner Beach Blanket Babylon restaurant
decide to develop more dishes according to different locations. Such as they can
introduce famous dishes of different countries which attract more customers of
different different locations. Along with this they can also introduce new range
which is related to fusions like they can make mix two country dishes and make
one dish with quality taste which is like by customers.

Cont...
For promotion Beach Blanket Babylon can use various method which help them in
reaching to large numbers of customers such as digital media, social media like face
books, twitter, Instagram and many more. In this they can post pictures and videos
related to dishes and its preparations. In respective restaurant it is responsibilities of
management and sous chef to prepare dish in appropriate and effective manner
which attract and like by customers.

Recommendations on launch/implementation
of your new food concept
It is recommended to Beach Blanket Babylon restaurant that before launching
combination dish in marketplace they must prepare a alternative plan. So that if
customers not like fusion dish the respective restaurant immediately offer another
food. By this restaurant able to retain there customers and compensate for there
bad experience.

Review your performance
While reviewing my own performance I able to know that customer like concept of
fusion and combination dish specially that one which I suggested (Mexican style
spaghetti with Meatballs). I had taste and experienced dish before implementing it
at restaurant. Along with this my employees or staff and also my teammates help
me a lot for conducting such type of experiment of mixing two foods item.

Conclusion
From above discussed point it can be conclude and evaluate that menu planning is
important and essential process in a restaurant. If menu planning is effective and
appropriate it will enhance sales and profitability of restaurant. So it is
responsibility of manager to develop appropriate menu which involves innovations
and creativity.

References
Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the
liver volume by CT-scan combined to a 3D virtual surgical planning software
(3DVSP). Surgical endoscopy. 28(12). pp.3408-3412.
Daoust, D., 2017. Language planning and language reform. The handbook of
sociolinguistics, pp.436-452.
Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action
model of intervention layout and implementation (FAMILI) the example of
childhood obesity. Health promotion practice. 13(4). pp.454-461.

Thank You