MMPD Report: Recipe Development, Menu Planning, and Service Factors

This report delves into the core principles and factors influencing recipe development, menu planning, and service methods within the food service industry. It explores key considerations such as cooking techniques, nutritional value, and taste in recipe creation, alongside factors impacting menu planning decisions, including location, cultural preferences, and emerging trends. Furthermore, the report examines the significance of customer interaction, proper recipe execution, and market trends in shaping service methods and menu product development planning. It also highlights the importance of cost-effectiveness and strategic adjustments in response to market changes, providing a comprehensive overview of the essential elements for successful menu management and restaurant operations. The report also includes references from journals and books on the topic.

MMPD

TABLE OF CONTENTS
1.1Principles and factors of recipe development.....................................................................................3
1.2 Factors that have an impact on menu planning decisions..................................................................3
1.3 Factors influencing service methods..................................................................................................4
2.1 Stages of menu product development planning.................................................................................4
2.2 Influence of various factors on development process........................................................................4
REFERENCES................................................................................................................................................6

1.1Principles and factors of recipe development
The principles of recipe development are discussed as under :
Cooking overture
It means any new idea or concept can be involved in order to implement the process. It ca
include broiling, simmering, grilling etc. as well so that a recipe can be cooked as well. The
ingredients to be added should be chosen wisely so that along with the taste, it can be efficient
enough in nutrients as well.
Ascertaining aliment
It means the amount of nutrition, which is very essential to be looked in the food. As the
restaurant is serving to satisfy their customers, health should be their main forte and for that
including equal amount of nutrients is very important. Thus, it can contribute to a healthier and
happier society.
Quality and taste
It is very important that the restaurant ensures the fact that there should be no sort of
alteration with the food. It is because an altered taste and nutrients in food can actually prove
harmful for the health of the people and also, when people seems the food lack in taste as well, it
can be a negative point for the restaurant. So, maintaining both of these is essential for the
company to keep the interest of the customers.
1.2 Factors that have an impact on menu planning decisions
There are various factors that have some influence on the menu planning decisions and these
are discussed as under :
Place at which restaurant is situated
The place where the restaurant is situated matters a lot. It means it involves all the
essential factors, locality, culture etc. because the people living around have different lifestyles,
thus different choices in food as well. so, if the restaurant serves them the food they like as per
their culture, this can actually prove a beneficial factor for the restaurant owners.
Involving new trends
Also, for a change sometimes, the restaurant can try to involve and adopt some different
factors such as some different food style etc. but they should ensure to keep it for a little time
only so that the people can also check and have the fun of it. If the restaurant owners think that
some particular dish is being liked by a variety of people, then they can make sure to involve that
one in their specific item.

1.3 Factors influencing service methods
There are some factors that have some impact on the service methods as well and these
are discussed as under :
Interaction way
The way the chefs and staff members interact with the customers matters a lot. It means
that they should ensure the fact that while dealing with the customer, they should not lose their
cool even if the customer seems annoying also. It is very important to maintain because it affects
on the servicing as well. any rude behavior can make the customer to cancel the order which is
not a good option for maintaining the popularity of the restaurant.
Proper recipe and methods
It is very important for the restaurant to make sure that the food and all the recipes are
made in order to satisfy the customers because the food should be according to the culture and
lifestyle of the people, otherwise there may be the possibility that people will not like it , thus it
can affect the popularity as well as productivity of the restaurant. So, it needs to be ensured.
2.1 Stages of menu product development planning
There are various stages of menu product development planning an different steps are
discussed as under :
Market trends
One should ensure about all the market trends what are going because it helps in ensuring
that the restaurant is going in a correct direction. If the restaurant goes along with the current
market trends that what people are currently liking, what they don’t etc. it is important because
anything which is included in the menu and whole planning, that is not liked by the customers, it
does not make any sense. So, it is very important to do as per the current trends in the market as
it can actually help the restaurant to gain a huge number of customers.
Cost
Another important fact that is to be ensured is that the product item should be cost
effective to the customers so that they can afford it. Involving items that are too costly that the
people have to even think before purchasing it should be avoided and better be replaced by some
item that the people can easily afford so that it can help in maintaining the productivity and
popularity of the restaurant and will help them in gaining a huge number of customers at a much
faster rate.
2.2 Influence of various factors on development process
The factors that have some impact on the development process are discussed as under :

Changes in strategies
It may happen at some time that the strategies can changes in the market place and that
can actually have a huge impact on the development process. So, the restaurant should ensure
analyzing it on regular basis so that the ones that are not required anymore can be replaced by
some modified one and it can actually prove beneficial for the restaurant.
Making evaluations
The restaurant should also make comparisons of what was their expected sales amount
and what they have actually sold. It can help them in analyzing whether they are going on the
correct path or not. So, it seems to be a very essential part that the restaurant should ensure to
keep all the processes and functions maintained well.

REFERENCES
Books and Journals
Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and
cafeterias. Public health nutrition, 19(12), pp.2185-2189.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based costing:
An improved method of menu planning. International Journal of Contemporary Hospitality
Management, 28(7), pp.1417-1440.
Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson Education.
Gase, L., Dunning, L., Kuo, T., Simon, P. and Fielding, J.E., 2014. Peer Reviewed: Restaurant
Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-
Size Portions, Los Angeles County, 2012. Preventing chronic disease, 11.
Ratakonda, K.C. and Varshney, L.R., International Business Machines Corp, 2015. Optimized
menu planning. U.S. Patent Application 14/747,144.
Christensen, N., 2014. Labor in school meal programs: Measurement of direct costs and their
influence on menu planning.