Menu Planning Report: Recipe Development, Food Concept, and Service

This report delves into the intricacies of menu planning within the hotel industry, focusing on recipe development, service methods, and food concept implementation. It begins by exploring the principles and factors influencing recipe development, assessing factors that affect menu planning decisions, and discussing various service methods. The report then outlines the stages of menu product development planning, evaluates the influence of different factors on the development process, and justifies menu design choices based on menu compilation and recipe development. Furthermore, it examines the development of the food service environment to support the menu, recipe, and service style. The report includes findings from customer requirement research, justifies the choice of a new food concept, and provides recommendations for launching and implementing the new food concept, including promotional activities and competitive strategies. Finally, it emphasizes the importance of continuous review to enhance and implement new food concepts effectively, covering economic and social factors, employee skills, and performance.

Menu Planning

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK A...........................................................................................................................................3
1.1 Discuss the principles and factors of recipe development....................................................3
1.2 Assess factors that influence menu planning decisions........................................................3
1.3 Discuss factors that influence service methods.....................................................................4
2.1 Discuss the stages of menu product development planning..................................................4
2.2 Evaluate and influences of different factors on the development process. ..........................5
TASK B..........................................................................................................................................5
3.1 Justify menu design to reflect the menu compilation and recipe development....................5
3.2 Justify the development of the food services environment to support the menu , recipe and
services style. .............................................................................................................................6
4.1 Findings of research into customer requirements for your new food concept......................6
4.2 Justify your choice of new food concept ..............................................................................7
4.3 Make recommendation launch implementation of your new food concept..........................7
4.4 review the performance in order to develop and implementation new food concepts..........7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is the process in which hotel industry make plans about new recipe in
terms of development of new growth in the market. Present report will be based on Menu
planning in a repudiate hotel. It will explain the principles of new recipe development.
Moreover, it will discuss the factors which influence plan service methods. Furthermore, it will
explain the stages of menu product development planning. In addition to this, it will evaluate the
influence of different factors on development process.
TASK A
1.1 Discuss the principles and factors of recipe development
In order to adopt principles of new recipe, it gives new development process of novel
recipe (Baykasoglu, Taskiran and Akkoyun, 2016). It is very effective and influential factor
towards new services or development. There are some principles which hotel adopts in order to
make further development.
Cooking overture: New formula development is very much effective and development in terms
of new services. Recipe is always based on new development or on new formula such as
simmering, broiling, grilling a recipe can be cooked. Every quantity and developed recipe must
be calculated in equal ratios.
Ascertaining aliment: Next principle is nutrition or aliment must be recognized in order to
measure. Food and recipe is for the public; so, it is important to measure its quality and quantity
as per the health and safety. Food is the major factor which must be of high quality and hygienic
in order to ensure public health.
Taste and Quality: It is another principle which is very significant that should be considered by
the chef (Dixon and et.al., 2014). Taste of the customer is frequently changes in order to meet the
demands of buyers. Therefore, chef needs to understand their taste and make new recipe.
Instauration: This principle relate dish to some creative way and innovative which is attractive
and rich in taste. It is an effective and impactful principle that should be looked upon.
1.2 Assess factors that influence menu planning decisions
There are many factors which influence menu planning decision in the particular
restaurant.
Supply cost and the variety: It is the first factor which impacts on the planning decision of new
menu planning. Restaurant is serving services to customers as per their needs and wants. In

situations of festive season and culture where company provides effectives services to customers
as per their wants.
Dietary change on demand: Due to alteration in dietary system, food changes and preferences
of the people may also vary. As a result of this, company would affect restaurant supply. It
makes new changes and impactful environment in the company.
1.3 Discuss factors that influence service methods.
Cafeteria service: It is the first factor which influences services in terms of getting
customer satisfaction this helps to promote the effective brand image of the restaurant. It is the
effective and competing nature which gives fluctuation the services of the company. This makes
effecting and competing changes (Fishman, 2018). Menu is the key player of restaurant which
connects customer to the service. This factor influence and helps to growing the customer service
in terms of getting new advantage. This may give new style or easy process which affects
company services.
Plated American service: In this service, food is pre-portioned in the kitchens, arranged
on plates and served by the waiters. This service may influence customer services. It is another
productive serving technique which helps to motivate customers towards the services.
Family style: It is another service style in which food has to be served as per the family
style. Through which family would attract towards new services. This is another major service or
task in order to get the best customer attention.
2.1 Discuss the stages of menu product development planning
Review the menu or recipe: It is the first stage in which restaurant services make
planning or review the menu recipe and effective growth for the development process. Review
the planning about the menu its taste, market estimated sales etc. It gives higher growth and
development process. Analyse the current taste and recipes in the market (Lam and et.al., 2015).
Analyse the marketplace: In this next process require estimating the needs and wants of
the customers. This process or stage will help to evaluate the effective working force to analyse
the new product development planning.
Make planning of new product: after exterminated market position. Next process to
start making new recipe in order to meet the objectives and goals. It is the process of making
effective changes and growth.

Monitor the changes: next process to monitor the implementing process in order to meet
the needs of final criteria (Nikolaus and Nickols-Richardson, 2016). In which chef needs to
implement the all planning process in order to take final output.
Customer review: After offering new product development, next step is to enhance the and take
the review of customer to ensure the results of new recipe. Customer feedback is the best
technique to take the reviews.
2.2 Evaluate and influences of different factors on the development process.
Economic factors: These are the factors which influence company’s new development
process. It is the factor which impact on the customer values. Economic factors would impact on
development process in terms of changes in prices and valuations. High price of raw material and
product price (Payne-Palacio, 2016). Overall, it makers high changes in terms of demand and
supply.
Social factors: social factor affect or influence development process in terms of quality
and hygienic. Restaurant needs to adopt quality ingredient and legal regulations in terms of
security high profile development. Social factor influence customer needs and health concern
which company needs to adopt in order to take the business opportunities.
Employee skills and quality performance: it is the another factor which influence
development process Which impact on the business performance. It gives higher opportunity to
maintain the proper functioning. On the other side, employees also gives need to provide and
give their best productive level in order to maintain the proper development level.
TASK B
3.1 Justify menu design to reflect the menu compilation and recipe development.
Menu designing is the most important and attracting style of management skills which
gives positive impact on the development process. It is the cost affecting process which affect
organization development (Payne-Palacio, 2016). Customers of restaurant always consider
designs and layout of the company which gives and attracting features of the company layout.
Overall, menu designed process must be according to the recipe development. Menu designing
always has to be effective and planned according to the effective process tool. Restaurant can
have to be select variety of cooking styles and recipes to attract customer satisfaction in order to
retain customer satisfaction.

Besides, they also need to provide all types of facilities in terms of maintained effective
management skills. At the time of making designing styles' restaurant needs to consider food
items and their pricing styles. It should be according to the customer to customer requirements
and their choices. Such as they need to provides Mexican food, salads, appetizers, deserts etc.
In order to develop food items and quality environment company needs to maintained the
attractive menu and the items (Seyitoglu, 2017.). Consider food cost, marketing and financial
considerations. It provides effective development growth in terms of providing large part of
profit maximizations. Part from that, another attractive style is to make decoration and
presentable style of food and services to buyers.
3.2 Justify the development of the food services environment to support the menu , recipe and
services style.
Menu recipe and food concept is the effective process of working which grab effective
management tools and techniques. It is the kinds of new effective environment in restaurant
departments. Food services is the essential service for which customer comes into the hotel or a
restaurant. It is the great opportunity for the hotels in order to adopt the best strategic planning
for new food services. According to that, there are whole staffs will responsible in order to
develop the services of the working (Sufahani and Ismail, 2015). It is the Grande Mexico style in
which style and price are listed separately. This process helps to give comfort level to customers
in order to enhance the customer satisfaction. Another major factor which affect food service
environment of the restaurant is décor. Décor factor shows the rich environment of the restaurant
which gives overall impact on the overall aspects. All the factors needs to be perfect in terms of
getting customer satisfaction. Food services or decoration styles must be attractive and effecting
process of working.
4.1 Findings of research into customer requirements for your new food concept.
In according to the new concept of food concept that, restaurant needs to adopt effective
working environment and hygienic food recipe in terms of getting new effective process of
working. On the basis of above research that includes food concept, style, services, serving
styles, décor, quality etc. its concludes that effective management growth is the most attracting
and productive for the new development growth (Yoong and et.al., 2017). Effective new concept
is perfect Mexican Meal in which restaurant present new styles and offer ten new products in the
those style.

4.2 Justify your choice of new food concept
In order to adopt the best Mexican recipe concept in which they particularly provide
some dishes of Mexican such as Garlic Beef, Black Bean Chicken Rice, Steak Tortilaas,
Mexican lasagna, Zesty Tacos (Sufahani and Ismail, 2015). These types of along with that this
major issues are impacting on the growth of customers. It is the process of working which makes
good changes in the restaurant. These foods' recipe is the effective growth for the hotel industry.
The best way to present food services depends how much profit they should be earn. Good
amount of profit. Another advantage of new food concept is Mexican food which provides
different taste and high quality through which high number of buyers will attract. Along with
that, food recipe is the impactful which is effective and grateful.
4.3 Make recommendation launch implementation of your new food concept.
In order to promote new food concept of Mexican, restaurant needs to adopt productive
marketing tools and techniques to show the high quality services to the customers. Launch new
implementation of food concept by give them new advertisement through social media, TV,
magazines etc. it must be graceful and attractive as per the customer preferences and wants. On
the other side it is very necessary to enhance the promotional activities through which large
number of customers will attract towards the services (Seyitoglu, 2017.). Due to heavy
competition in the hotel industry restaurant needs to adopt effective management skills in terms
of getting effective services. In order to build organisation goals and objectives, it is the process
which helps to motivate new services and good impact on the organisations. In order to launch
the new Mexican services. It gives strong impression towards the customer minds. There are
huge competition in food services. In order to meet the competition level, restaurants needs to
adopt the best quality and design of the products in terms of presenting skills and growth. In
terms of getting the best effective services it gives good impression on the tools and techniques
of best marketing services (Nikolaus and et.al., 2016).
4.4 review the performance in order to develop and implementation new food concepts.
In order to review the results of new food concept, it gives new effective position through
which customer satisfaction will easily measure. In order to adopt the best possible results of
customers. They need to acquire customer service to grab the attraction of potential customers.

With the help of customer feedback restaurant can easily determine the position of food concept.
It is the best method to review the result of new food concept (Nikolaus and et.al., 2016).
CONCLUSION
From the above section it can be concluded that, food concept and new recipe is the
necessary function for hospitality or hotels in order to stable the long term position. Besides,
present report discussed about the new concept of food that is Mexican styles which provides ten
varieties of Mexican good. Overall, it discussed about process of development new concept,
implementing and measuring tools.

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