Menu Planning and Product Development Report - Pearson HND
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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.
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