Menu Planning and Food Development Report: Bella Italia, HND Unit 25

This report provides a detailed analysis of menu planning and food development, focusing on the case of Bella Italia restaurant. It explores the principles and factors of recipe development, considering aspects such as food habits, customer types, and ingredient availability. The report examines factors influencing menu-planning decisions, including seasonal variations, budget considerations, and menu types. It also delves into factors affecting service methods, such as the nature of the business and events. Furthermore, the report outlines the stages of menu product development planning, from idea generation to commercialization, and identifies factors influencing the development process, like cost, customer requirements, reputation, and employee skills. The report concludes with a summary of key findings and recommendations for the food and beverage industry.

MENU PLANNING AND
FOOD DEVELOPMENT

Table of Contents
INTRODUCTION.....................................................................................................................3
TASK A.....................................................................................................................................3
AC 1.1 Principles And Factors Of Recipe Development.......................................................3
AC 1.2 Factors Influence Menu-Planning Decisions.............................................................3
AC 1.3 Factors Influencing Service Methods........................................................................4
AC 2.1 Stages Of Menu Product Development Planning......................................................4
AC 2.2 Factors That Influencing Development Process........................................................5
TASK B......................................................................................................................................5
CONCLUSION..........................................................................................................................5
REFERENCE.............................................................................................................................6

INTRODUCTION
Menu planning is the process of deciding what will be the starters, main dishes, side
dishes and desserts in the menu. Food development is the process of changing in existing
food products and making new food products. Menu planning and food development is an
important part of food and beverage industry which comes under the hospitality industry.
Menu planning and food development is essential for the hospitality units so that they can
attract the customers (Abbey, Wright and Capra, 2015.). Menu planning is done to provide
varieties of foods to the customers and food development is done to make that menu more
attractive from the perspective of customers. Bella Italia is a popular Italian themed based
restaurant (Molt, 2017). Present report will describe the principles and factors of recipe
development, factors which influence the menu planning and service methods. Report will
tell the process of developing menu planning. Report will also give recommendation for a
new food service.
TASK A
AC 1.1 Principles And Factors Of Recipe Development
Recipe development is important for the Bella Italia because it is work as an internal
advertising tool which helps the restaurant to attract the customers. It also helps in
communicating of your brand to the customers which is important for the brand creation.
Principles and factors of Recipe Development of Bella Italia are as follows -
1. Food Habits – Bella Italia should consider the food habits of consumers so that they
can get to know about the tastes, preferences, demand and habits of them. For that
they can conduct researches, polls and questionnaires etc.
2. Types of Customers – Company should take consider the types of customers on the
basis of following characteristics such as age, sex, cultures, family background,
income distribution and hobbies. These characterises impact the demand of the food
products (Beckley, Foley and Herzog, 2017).
3. Products and Integrants Availability - Company should take consider the
availability of products and integrants which is being used in making food. After
consideration, company should make planning of recipe.
4. Nutrition – it is another principle and factor that company should look at. Because
the restaurant is open for everyone thus, it is necessary for company to take care of
their health.
5. Techniques and Tips – Another factor that impact the recipe development is
preparation techniques and tips which should be according to the Italian theme base.
Company also take care of the quality and taste of the food while using these
techniques and tips (Dias, Ng, and Hussin, 2016).
AC 1.2 Factors Influence Menu-Planning Decisions
There are many factors that influence the menu planning decisions which is essential
part of Bella Italia. Various factors are mentioning below –
1. Season – Menu should be according to the season. Change in season impact the food
habits, tastes, preferences and availability of food. For example – In winter, carrots,
radish, tomato, peas, cauliflower, etc. are available and in summer, bottle gourd, ridge
gourd, pumpkin, tinder, bitter gourd, etc. are available. Thus, according to the change
in season, chef of company will also plan and take decisions regarding menu
accordingly.

2. Budget – It is the most significant factor that influences the menu planning decision.
If company decide to plan a menu which is high costly then price will be high which
lead to low demand of that particular dish which is including in menu (Fuller, 2016).
3. Family Compositions – It refers to the age, sex, income, occupation and activities of
the members. Ages are the most impactful factor because every age has its own
nutritional requirements. Nature of occupational activities required different level of
calories which affect the decisions of menu. Also gender impacts the menu too.
4. Types of Menu – There are 5 types of restaurant menus such as à la carte menus,
beverage menus, static menus, du jour menus and dessert menus. These kinds of
menus also impact the menu planning decisions. These menus are decided on the
basis of locality of restaurant, customers’ demands, preferences and tastes and budget
etc. (Gordon and Brezinski, 2016).
AC 1.3 Factors Influencing Service Methods
In the competitive environment, every business needs to provide high profile service
to their customers to impress them and to attract them. There are various factors that impact
the methods of servicing of food. These methods are as follows –
1. Nature of Business – Nature of the business influence the service method of the
business depending upon the scale and size. A five – star restaurant service method is
different from the roadside restaurant service method. Five star restaurants use waiter
service method, whereas, roadside restaurants uses buffet services, self-services and
waiter services.
2. Nature of Events – Restaurants hold the events such as birthday parties, various kins
of ceremonies, conferences, family dinner/lunch, thanks giving parties, Christmas
parties and marriages etc. According to the nature of the event hold by them also
influence the service methods (Heldman, Lund and Sabliov, 2018).
AC 2.1 Stages Of Menu Product Development Planning
Menu product development planning is very important task for Bella Italia. It is
considered to be as a crucial factor that attracts the customers. It is a process through which
the following steps are followed by the company –
1. IDEA GENERATION – The idea of developing new food come from various
sources such as market trends, demographic trends, competition, brainstorming and
research process.
2. SCREENING – before making new dish, company needs to know the answers of
following questions such as –
Will Customers like this new dish ?
Will it be good for customers’ health ?
What products and ingredients will require to prepare the dish and is that resources
available or not ?
What effect will it have on the current trend and market ?
If company is able to answer these questions, then company should go for it
(Herranz, Jiang and Xu, 2017).
3. DEVELOPMENT – The next stage is the development of product. It involves
various design and manufacturing stages which can be use to prepare the dish/food.
4. TESTING – Before officially launching of the products, company can select some
group of customers for the testing the food. If feedback is good from them then
company go for next stage but if they don’t like the products so company will make
change accordingly their feedback.

5. COMMERCIALIZATION – This is the last stage in developing of new product. It
involves launching and introducing new product to the customers so that they can get
to know about the taste of the food product and give a chance for try it (Kim, 2016).
AC 2.2 Factors That Influencing Development Process
Whether Bella Italia new food product development succeeded or not, it is measured
by various factors that influences the development process. These factors are as follows –
1. COST – Accurate cost of developing product influence the price of product. If cost
will be high, this will lead to high product which customers will not be ready to pay.
Low cost of preparing the product will lead to reasonable price which attract the
customers towards product. And if product is good, this will help company to gain
success and goodwill.
2. CUSTOMER REQUIREMENTS – If company is able to develop new product
according to the requirements, trends, demands and cultures of the customers and
product is convenience for the customers to use or consume, this will make product
popular and make development process success (Influencing Factors on Product
Design, 2018).
3. REPUTATION – If company has created brand image in the mind of customers.
Then it is a factor that influences the product development. Because when they launch
some new product, loyal as well as new customers will give it a chance. Due to good
brand, customers will love the product.
4. SKILLS OF EMPLOYEES – If company give proper training opportunities and
good working environment to its employees, this will boost their work productivity
and efficiency which improve their thinking and working skills. These skills play an
important role in success of product development (Linassi, Alberton, and Marinho,
2016).
TASK B
Covered in PPT
CONCLUSION
From the above study, it has been summarized that Restaurants can gain market and
profitability by proper menu planning and unique menu design. Appropriate Menu planning
and designing provide company a strong base for the customers. With the proper new food
service concept, food and beverage industry can attract the customers by providing them high
quality services at reasonable cost. It plays a crucial role in customer attraction and
satisfaction. There is also need to come up with the new food development concept. This
development process makes industry competitive by creating competitions between various
restaurants.

REFERENCE
Books And Journals
Abbey, K., Wright, O. and Capra, S., 2015. Menu planning in residential aged care—the level
of choice and quality of planning of meals available to residents. Nutrients. 7(9).
pp.7580-7592.
Beckley, J.H., Foley, M.M. and Herzog, L.J. eds., 2017. Accelerating new food product
design and development. John Wiley & Sons.
Dias, R., Ng, S.C. and Hussin, N., 2016. A Hybrid Framework for Restaurant Recommender
System. International Journal of Scientific Engineering and Technology. 5(12).
pp.546-548.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC
Press.
Gordon, R.T. and Brezinski, M.H., 2016. The complete restaurant management guide.
Routledge.
Heldman, D.R., Lund, D.B. and Sabliov, C. eds., 2018. Handbook of food engineering. CRC
press.
Herranz, L., Jiang, S. and Xu, R., 2017. Modeling restaurant context for food recognition.
IEEE Transactions on Multimedia. 19(2). pp.430-440.
Kim, M.J., 2016. Restaurant menu design and food choice process.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of
Contemporary Hospitality Management. 28(7). pp.1417-1440.
Molt, M.K., 2017. Food for fifty. Pearson.
Online
Influencing Factors on Product Design. 2018. [ONLINE]. Available through: <
http://fhyzics.com/influencing-factors-on-product-design.html>