This report examines the development of a new food concept for Carluccio's, focusing on menu planning and product development within the hospitality industry. The report includes a justification of the menu design, considering factors such as language and cultural relevance, and presents a sample Chinese menu. It also explores the development of the food service environment, emphasizing the importance of creativity and customer experience. The research findings highlight customer preferences and the need for menu modifications. The report justifies the new food concept, recommending advertising and collaborations with travel agencies. It concludes with a review of the author's performance and a discussion of challenges faced during the research process. The report also includes references to relevant literature.
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