Hospitality Management: Menu Planning and Product Development

This project analyzes menu planning and product development within the context of a restaurant, specifically using the example of Spaghetti House. The assignment covers key aspects such as menu design, including terminology, pictures, language, color, and design styles. It explores the development of the food service environment, focusing on ambience, theme relationships, and the meal experience. The project emphasizes the importance of understanding customer requirements through market analysis, justifying the choice of a new food concept (Mexican Ravioli), and providing recommendations for its launch. The solution also includes self-evaluation of performance related to new food concepts, and concludes by highlighting the significance of menu planning in the hospitality industry. The provided solution is a detailed PPT which has been created to address the requirements of the Menu Planning and Product Development assignment, demonstrating a comprehensive understanding of the subject matter, including the application of market research and strategic planning in the development of new food concepts. The project also includes references to support the findings.

Menu Planning and Product
Development
Task 2

Introduction
 Menu planning is a name given to a detailed process where staff
members and chefs of a restaurant or hotel decide about what they are
willing to keep for each meal.
 Menu planning involves an entire step[ by step process where a lot of
variations of food are infused such as main course, snacks, soups,
desserts, sides etc.

Menu Design To Reflect The Menu Compilation
 Designing or creating a menu is a quite complex process which
involves a number of steps and processes which any restaurant has to
undergo.
 Various steps or factors that should be kept in mind while designing or
framing a menu include linguistic factors

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 For designing and modifying the menu various factors which managers
and chefs of Spaghetti house have considered are terminology,
linguistic factor, pictures, color as well as design styles:
 Terminology
 Pictures
 Language
 Color
 Design styles

Development Of The Food Service And Its
Environment
 Ambience: Ambience is an important term in hospitality sector which
explains more about overall atmosphere of any place at any given point
of time.
 Ambience of Spaghetti house restaurant is quite peaceful and subtle yet
lively.
 There is always a hint of classics present within the modern furniture.

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 Theme relationships: Theme relationships is a quite broad key term
which defines or states relationship between two or more cuisines or
individuals for a common goal or objective.
 Meal experience: Meal experience is most important in restaurants
which can be gained by examining thoughts and views of customers.
 Staff uniform: Staff and chefs of Spaghetti house are quite well trained
about how to treat customers.

Customer Requirements For A New Food
Concept
 Analyzing market and customer requirement is the first step whenever a
restaurant wishes to launch or bring about any variations or
modifications in food concepts.
 Also demands of customers present in target market are needed to be
critically evaluated so that preferences of customers can be understood
in a better way.

Justify choice of new food concept
 Once the needs of customers are examined next step is to choose a
fusion dish or concept that will be used by restaurants. Hence in this
case managers of Spaghetti house restaurants have chosen Mexican
Ravioli as their main fusion dish.
 It is cooked at simmered heat and served with cheese and garlic
dressing on top.

Recommendations On The Launch
Of New Food Concept
 In present scenario as Spaghetti house restaurant is launching or
adopting a new variation of food concept hence it has been
recommended that managers should always be ready with their backup
plans and ideas in case any idea fails.

Review own performance in relation
new food concepts.
 For evaluating my own performance at competitive level I will have to
check feedback and reviews given by clients after they were served
dishes prepared by me.
 I need to evaluate whether I was able to complete my targets within a
specified time frame and that too in desired or allocated budgets.

Conclusion
 From the above mentioned PPT it has been concluded that menu
planning is an important concept it infuses various processes such as
menu designing, modifying and offering food to customers.

References
Alli, I., 2016. Food quality assurance: principles and practices.
CRC Press.
Björk, P. and Kauppinen-Räisänen, H., 2016. Local food: a
source for destination attraction. International Journal of
Contemporary Hospitality Management. 28(1). pp.177-194.
Brown, A. C., 2018. Understanding food: principles and
preparation. Cengage learning.