Menu Design Report: Olive Garden Food Service Environment

This report provides an analysis of menu design, focusing on the context of Olive Garden, a restaurant chain. It explores the importance of globalization in the food industry and its impact on business development. The report delves into menu design considerations, including item selection, value strategies, and management styles. It also examines the development of the food service environment, using Wimpy as an example, and researches customer requirements to improve services. The report justifies the choice of a new food concept, discusses recommendations for launch, and reviews the process. The research emphasizes the significance of understanding customer needs, optimizing concept development, and integrating technological advancements to enhance the likelihood of success in the food service industry, supported by several references.

MENU PLANNING

INTRODUCTION
Globalization is playing most important role for the
development of industry and growth of economic
condition nowadays. This is help to improve
performance and change rate in different countries as
per demand for product and services. Food industry is
one of the fastest growing sector in the world

Task -B
Justify a menu design to reflect the menu compilation
OLIVE GARDEN resort basically located
in United Kingdom and link with Italian-
themed restaurants. The chain was
established 1982. In OLIVE GARDEN
resort , 2018 total 900 resort all over the
world. It is worlds the biggest chain and
provide the completed service in hotel
sector.

References
Molt, M.K., 2017. Food for fifty. Pearson.
Seyitoglu, F., 2017. Components of the menu planning process: the case of
five star hotels in Antalya. British Food Journal, 119(7), pp.1562-1577.
Canale, J 2017. Automatic generation of a party menu. U.S. Patent
Application 15/178,678.
Schaynová, L., 2017. A Nutrition Adviser’s Menu Planning for a Client Using
a Linear Optimization Model. Acta Polytechnica Hungarica, 14(5),
pp.121-137.
Mortensen, M.N 2017. Catering for patients at nutritional risk using in-
between meals: an evidence-based multidisciplinary menu planning
approach. In 10th International Conference on Culinary Arts and Sciences
2017. Captive Food Studies, AAU.

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 Items :- The food sector is to be focus on some items and
profitability is based on that particular items.
 Valuing strategies :- In this kind of strategies is based on
profitability is to be measure the overall condition and improve
customer expatiation. The expectation is measure as per the value
is set for improve market structure.
 Management style :- In management style is work is to be
completed on quick base and to be completed in profitability in
work place. In addition, proper management and administration is
focus on improve operational plan and level of customer in
market.

3.2 Justify the development of the food service
environment
By means of 180 eateries all over the UK in High
Streets, amusement joints and Motorway Service
Areas, the Wimpy practice is at the head of
individuals' intellects. Wimpy is a branded, quick
laid-back eatery business scheme, providing worth
for capital creations of a reliable excellence. While
the business concentrates in burgers, brunches and
brews it as well present a widespread assortment of
meals to provide for each flavour.

4.1 Research in customer requirement
There are some finds with the help of research
work to improve customer services. In this
way, focus on clients need and request is most
important part to improve performance level or
improve overall hotel operational
management. To be use of targeted audience
and improve client satisfaction level. The
value of money is useful for each and every
consumer in market place.

4.2 Justify your choice of new food concept
The premature phase of the new food service concept
process is the stage while new food concepts are initially
deemed and shift from the stage- entry new food service
concept process for additional expansion. These front-
end actions are supposed to be interconnected, and that a
mistake compared with front- end actions can bring about
creation disappointment. Uncertainty is consequently an
intrinsic feature of the new food service concept process,
in terms of making out perceptions that are largely
capable, and if the new concepts can achieve consumer
approval

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4.3 Make recommendations on launch
To germinate on the deprived securities' industry
performance of fresh well-designed foods and beverages
a superior stress has to be laid in the way of high time
period of consumer association and consolidation by
means of the new food service construct process is
essential. In this acquisition it is controversial that
superior idea optimization study processes are able to
smooth the development of the consolidation of the user
with the new nutrient commodity evolution process, and
create user knowledge disposal at the first phases of the
brand-new substance work idea subroutine.

4.4 Review
This sequent would assistance to assistance high stages of
incorporation among the technological R&D and
advertising intent, causing further efficacious and
competent knowledge disposal in the new food trading
operations service concept process. Worldly concept
improvement study systems that continue a firm’s
perceptive of devour’ food penchant purpose and value
schemes, by means of the consolidation of the user in the
concept phase of the food creative activity increase
patterned advance, can increase the likeliness of new
substance work concept accomplishment.

References
Molt, M.K., 2017. Food for fifty. Pearson.
Seyitoglu, F., 2017. Components of the menu planning process: the case of
five star hotels in Antalya. British Food Journal, 119(7), pp.1562-1577.
Canale, J 2017. Automatic generation of a party menu. U.S. Patent
Application 15/178,678.
Schaynová, L., 2017. A Nutrition Adviser’s Menu Planning for a Client Using
a Linear Optimization Model. Acta Polytechnica Hungarica, 14(5),
pp.121-137.
Mortensen, M.N 2017. Catering for patients at nutritional risk using in-
between meals: an evidence-based multidisciplinary menu planning
approach. In 10th International Conference on Culinary Arts and Sciences
2017. Captive Food Studies, AAU.

Thank you