Menu Planning Report: Hilton Hotel, New Food Concept and Analysis

This report provides an analysis of menu planning, focusing on the development of a new food concept for the Hilton Hotel. It begins by justifying the menu design, highlighting the importance of a balanced diet and its role in attracting customers. The report then explores the development of a food service environment, emphasizing the use of branded tableware and an extensive menu. It examines customer requirements, the selection of a new food concept, and offers recommendations for its launch and execution, including market analysis and competitive advantage. Finally, the report reviews the author's performance in developing the new food concept, emphasizing the importance of sustainability and productivity. References are provided to support the analysis. This assignment is available on Desklib, a platform that provides AI-based study tools for students.

MENU PLANNING
(TASK 2)

TABLE OF CONTENTS
• Introduction
• Justify menu design to reflect the menu compilation and recipe
development
• Justify the development of food service environment
• Customer requirements for new food concept
• Justify own choice of new food concept
• Recommendations on launch/execution of new food concept
• Review own performance in relation to developing new food
conception
• References

INTRODUCTION
Menu planning is a process by utilization of which a
balanced diet is administered to customers and
ensures that their requirements can be fulfilled .

Justify menu design to reflect the menu
compilation and recipe development
Hilton hotel provides the services that allow customers a
convenient and fresh way to enjoy delicious meals at lower
prices. New food concept is selected in order to attract more
customers towards hotel and offer them high quality services
which puts long lasting impression on customers and they get
good food experience. This will assist in encouraging
customers to visit the hotel more for dinning purpose

Contd..

Justify the development of food service
environment
Branded crockery and tableware is utilised by hotel which makes it
prominent as full service eating place. Management of Hotel prepared
an extensive menu with sweets, vegetables, Italic food items etc. It’s
good taste of food which assists them in attracting large group of
customers

Customer requirements for new food
concept
New food service concept helps in determining the stage and
probability of market reception, classify consumer clusters & recognize
favourable inherent and extrinsic characteristics motivating inclination
of customers. New food concept assists firm in determining needs and
requirements of customers in an effective and efficient way which
ultimately helps hotel in offering better food recipes to customers.

Justify own choice of new food concept
Hilton hotel provides the services that allow customers a convenient
and fresh way to enjoy delicious meals at lower prices. New food
concept is selected in order to attract more customers towards hotel
and offer them high quality services which puts long lasting
impression on customers and they get good food experience. This
will assist in encouraging customers to visit the hotel more for
dinning purpose

Recommendations on launch/execution
of new food concept
There are some recommendation which are described as follows:
 For launching of new food concept, it is required by firm to analyse
prevailing trends of market carefully so that such food menu is
launched which satisfy needs and requirements of clients in most
suitable way.
 Management of Hilton Hotel should also examine activities of
competitors so that high competitive advantage can be gained.
 They must also take feedbacks of customers which helps them in
developing effective menu.

Review own performance in relation to
developing new food conception
Development and implementation of new food concept assists firm in
attaining sustainability in market for long term. It assists in
enhancing productivity as well as profitability of company. Superior
optimization research system should be used by firm in order to
produce essential food design information by changing implicit
information of consumer to precise actionable one which depicts
the considered new product plan and marketing of ground breaking
food in market oriented way

REFERENCES
Leib, T. and et. al., 2017. Web-Based Menu Design: A Conjoint Value
Analysis. International Journal of Hospitality & Tourism
Administration. pp.1-13.
Pop, C. B. and et. al., 2017. Hybridization of the Flower Pollination
Algorithm—A Case Study in the Problem of Generating Healthy
Nutritional Meals for Older Adults. In Nature-Inspired Computing
and Optimization. pp. 151-183. Springer International Publishing.
Rivière, C. and et. al., 2017. MODERN PLANNING OF A THR:
TAKING INTO ACCOUNT THE SPINE-HIP RELATIONS.
Bone Joint J, 99(SUPP 2). pp.22-22.

Thank You