Menu Planning and Product Development Report - Pearson HND

This report focuses on menu planning and product development within the context of a hospitality management assignment. It begins with an introduction to menu planning, emphasizing the importance of factors like language, design, and color in attracting customers. The report then delves into the justification of a menu design, covering menu compilation, recipe development, and the consideration of the food service environment's ambiance. Research findings on customer requirements are presented, highlighting preferences for healthy and fusion food options. The report justifies the selection of a new fusion food concept, Italian spaghetti and chicken meatballs, and provides recommendations for its launch, including marketing strategies and backup plans. The author reflects on their performance in developing the new dish, concluding with an emphasis on the factors to be considered when designing a menu, and the importance of understanding consumer needs before introducing new products. The report uses Prezzo restaurant as a case study.

Menu Planning and Product
Development

Cover Content
• Introduction
• Justify a menu design to reflect the menu compilation and
recipe development
• Justify the development of the food service environment
• Findings of research into customer requirements
• Justify your choice of new food concept.
• Make recommendations on launch
• Review your own performance
• Conclusion

Introduction
Menu planning is the process of planning a proper meal or
recipe based on the nutritional values, accessibility and food
habits of consumers. In present era, restaurants are
continuously trying to improve their food which is provided
to the consumers.

Justify a menu design to reflect the menu
compilation and recipe development
While designing the menu, several factors such as language,
style, attractive pictures, font size, theme of the restaurant
etc, must be considered by the restaurant for attracting the
customers.

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Prezzo staff also needs to do some modifications in their
menu compilation and recipe development which are
discussed below:
•Language: It plays a very major role in the development of
recipe as the customers of Prezzo are from different cultural
backgrounds.
•Design Styles: The menu of the Prezzo must be simple and
unique in design or style so that customers can order the
right food they desires.

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Colour: Colour also plays a major role in recipe
development as using the right and light colours in the
recipe development based on the theme will help the
restaurant in grabbing more customers.
Attractive Pictures: The restaurant can use attractive and
delicious pictures of food which is prepared by the chef.
White Space: The menu of Prezzo should be prepared in a
structured way so that confusion will not arise among the
consumers.

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The Prezzo hotel is thinking to launch a new fusion food
which is Mexican spaghetti and chicken meatballs.
Ingredients: 500 g chicken, 1/4 small white onion, 1/2 cup
panko breadcrumbs, 1/3 cup grated parmesan, 1 large
garlic clove, minced, 1/4 cup finely chopped parsley, 1
egg, 1/4 tsp salt and spaghetti sauce.

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Starters

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Pastae Risotti

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Desserts

Justify the development of the food service
environment
Ambience refers to the environment or atmosphere of a place.
The ambience of Prezzo is very lit i.e. proper lighting and
fragrance along with the soft music is used for a pleasant
experience of the customers. These ambience factors plays a
essential role in maintaining the quality of services of
provided by the restaurant.

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• Theme relationships: It is the ways through which
fusion of food or concept sis used together for ensuring
the satisfaction of consumers.
• Meal experience: When any customer visit the Prezzo
restaurant, then they are provide with a booklet to
provide their feedback regarding the food and services of
the restaurant.