Menu Planning and Product Development Report - Pearson HND Hospitality
VerifiedAdded on  2023/02/02
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AI Summary
This report analyzes menu planning and product development within the context of a hospitality management program. It explores the process of designing a new menu and product concept, focusing on a case study involving Tomo Pizzeria & Restaurant. The report details the justification for the menu design, emphasizing the importance of aligning the food service environment, staff, and decor with the new concept. It highlights the role of market research, including a customer survey, in determining the viability of the new food concept, specifically a Romanian theme. The report recommends efficient resource allocation, hiring skilled chefs, and adopting appropriate pricing and service strategies. Furthermore, it reviews the performance of the menu planning and development process, identifying opportunities for business expansion. The report concludes with references to relevant academic sources.
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