HND Hospitality: Menu Planning and Product Development Report Analysis

This report provides a comprehensive analysis of menu planning and product development, focusing on the case of La Palermo, an Italian restaurant. It begins by examining the principles and factors crucial to recipe development, including accessibility, taste, quality, and nutritional value, while also considering the advantages and disadvantages of change. The report then delves into the factors influencing menu planning decisions, such as service hours, cost, customer types, and food availability. Furthermore, it explores various service methods, including silver service, buffet service, and American service, discussing their impacts. The report outlines the stages of menu product development planning, from idea generation and testing to implementation and follow-up, and analyzes the influences of social, environmental, and economic factors. Finally, the report incorporates the justification of menu design, development of the food service environment, customer requirements, and recommendations to support the new food concept, concluding with a review of the findings. This report provides valuable insights into the strategic aspects of menu planning and product development within the hospitality industry.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors that influence menu planning decisions...................................................................2
1.3 Factors that influence service methods.................................................................................3
2.1 Stages of menu product development planning....................................................................3
2.2 Influences of different factors on the development process..................................................4
TASK B...........................................................................................................................................4
3.1 Justification of menu design to reflect the recipe development and menu compilation.......4
3.2 Development of the food service environment to support the menu, recipe and service
style.............................................................................................................................................4
4.1 Customer requirements for the new food concept................................................................4
4.2 The choice of new food concept...........................................................................................4
4.3 Recommendations ................................................................................................................5
4.4 Review...................................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................1

INTRODUCTION
The study aims to identify the menu planning and product development process of La
Palermo, an Italian that is situated in Downtown London. Menu planning and product
development plays an important role in the effectiveness of the process of organisation and
success of La Palermo. The report will evaluate the factors and principles of recipe development
and factors that drive menu planning decisions and service methods of the restaurant. Along with
it the report will key stages in development planning of menu and product. Lastly, impact of
various factors on development process will identify.
TASK A
1.1 Principles and factors of recipe development
A recipe can be defined as the tasted and standardized procedure for preparation of food
and it has two main elements; ingredients and process of preparing food (Allen and Mac Con
Iomaire, 2017). While considering the recipe development for La Palermo, as an Executive
Chef, the following principles and factors are essential to take under consideration;
Accessibility- it is essential for La Palermo to consider the availability of seasonal food
that is willingly acceptable, effortless to produce, overall in the case of strategic planning of
recipe development. It is beneficial for the organisation and enable fast service and avoid
complexity.
Taste and quality- This principle is essential in recipe development that majorly make
impact on customers. La Palermo need to consider and maintain proper taste and quality of the
recipe. Along with it, while developing recipe it is essential to be flexible according to the
preference of customers (Bondzi-Simpson and Ayeh, 2017). The recipe should be full flavoured
and attractive.
Nutritional value- In recipe development value of energy, fat, protein, vitamins should
be equal. Restaurant need to consider that the food has to be nutritionally balanced. It is
beneficial for the organisation to maintain the standard and value of the restaurant.
Advantage and Disadvantage of Change
The development change have positive impact as well as negative impact;
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 The consideration on principle enhance the perfection and service of La Palermo and it
helps the restaurant to attract and gain more customers that finally result in increased
sales (Fuller, 2016).
 The change in the hotel need training and development program that effect cost and time,
as it is time and cost consuming. If the principles are not considered that can decrease the
value of hotel and its services as they are unable to meet the need of customers.
1.2 Factors that influence menu planning decisions
Menu can defined as a list of dishes, beverages and eatables that are offered by La
Palermo. There are many factors that influence the decisions of menu planning such as; Location
of establishment, types of consumers, seasonal availability, skills and capability of food
producer, leftover in hands, policy of the business, occasion, service hours, etc.
Service hours- While taking menu planning decisions, La Palermo need to consider the
service hours of each recipe and prepare the menu accordingly (Graham and Harris, 2018). Time
is the major factor that highly affects the brand image of restaurant. They should focus on time as
well while preparing menu planning.
Cost of the menu- This factor influence the menu planning decision of hotel. They need
to consider the budget from raw material to final preparation as this factor made the process hit
or miss. Thus, The cost should be appropriate for the dish that attract customers towards the
restaurant.
Types of customer- This is the main factor that influence the overall planning and
decisions of menu. As menu is prepared for customers, so it is essential for the hotel to consider
the food habit of consumers in the menu planning decisions (Musina and et.al., 2017). This
factor include; age, sex, spending power, etc. This factor also include the taste and preference of
guests that can influence the decisions.
Availability of Food- La Palermo need to consider the seasonal availability of fresh food
in Downtown while taking menu planning decisions. To maintain the brand image they should
focus on using fresh fruits and vegetables and in meantime they can store food to use as
substitute.
1.3 Factors that influence service methods
Service methods of the Hotel can be defined as the serving process of food to the
customers. There are many methods to serve foods;
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Silver service- This kind of services involves presentation and food to the guest by La
Palermo Staff from the platter to dish to the guest place (Oinas-Kukkonen and Harjumaa, 2018).
According to this method, staff serve food directly from the service dish to guests plate on the
table. It is essential if the restaurant adopts this technique; the food is always being serve from
the left and by using service forks and spoons and the service continuous to the right. The
advantage of silver service is that customers are served quickly and at the same time and
disadvantage it increases the cost and washing of tableware and silverware.
Buffet service- This method is a part of assisted service and focus on self service by the
guest. In this technique food is displayed on the table. The customer takes plates and move along
the buffet line. The service staff positioned behind the buffet and serve the guest using silver
technique (Otten, Hirsch and Lim, 2017). The advantage of buffet service is that it can be used
by limited education staff and the menu is not very expensive and the disadvantage of this
method is the appearance of the food is reduced if left open for an extended time.
American service- This method also named as pre-plated service. The staff carry food
pre-plated from the kitchen and serve directly to the guest from the right hand side. It allows chef
to show its creativity in presentation of food in eye-catching manner. The advantage of American
service is that the presentation of food is attractive and able to grab consumers mind and
disadvantage is that it need specialised training, thus, it is costly.
Impact on La Palermo
2.1 Stages of menu product development planning
Below mentioned are the important stages for menu product development planning:
Idea generation: The first stage in menu product development planning is generating the
idea for the products that needs to be developed (Seward and et.al., 2017). The generated idea is
the base of the product and is later turned out in reality. This is the step where the dish in the
menu is created. The idea for the dish is generated as per the restaurant and its customer
preferences. Later, the idea is set for testing.
Testing: Testing is the next stage where the generated idea is brought into reality and
tested. In the stage of testing the idea of new dish is brought into action. The dish is prepared by
the restaurants chefs and is tasted by different individuals (Vicente, 2018). These people provide
feedback on the prepared dishes and at last, the final dish is brought into existence. The testing
process allows space for the next step which is implementation.
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Implementation: In the stage of implementation, the final dish is implemented in the
menu as an item and is the restaurant starts serving it to the guests. The performance of the
dishes are evaluated and understood.
Follow-up: This is the last stage of menu product development. Proper follow up is done
by the staff and management of the restaurant to understand the performance of the implemented
dish. Also, the strengths and weaknesses are measured to understand the pitfalls and deficiencies
of the implemented dish (Allen and Mac Con Iomaire, 2017). This makes the restaurant
understand if the dish or its product should stay in operation or not. Tools of following up
includes feedbacks and surveys.
The above mentioned stages explore the menu product development of La Palermo.
2.2 Influences of different factors on the development process
There are many factors that can influence the development process of La Palermo such
as; social, environmental, economical, etc.
Time constraints
The handiness of time with chef for preparation of food and the number of dinners to
whom the prepared food will be served are being regard as regarded as one of the most important
element which lead to influence the menu development planning in La Palermo.
TASK B
3.1 Justification of menu design to reflect the recipe development and menu compilation
Covered in PPT
3.2 Development of the food service environment to support the menu, recipe and service style
Covered in PPT
4.1 Customer requirements for the new food concept
Covered in PPT
4.2 The choice of new food concept
Covered in PPT
4.3 Recommendations
Covered in PPT
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4.4 Review
Covered in PPT
CONCLUSION
The above report develops a brief understanding of menu-planning and product
development. The report makes use of principles and factors considered in recipe development in
order to understand why businesses feel the need to develop their menus. As per the evaluation it
has been found out that the important factors include customer requirements, their preference,
availability of resources etc. Later the report showcases the importance of service styles in food
service environment. A variety of service styles have been explained and made use of to
understand their overall impacts on the establishment. The styles of service which have been
explained includes silver service, American service, buffet etc. The reports helps one to
understand the importance of menu-planning and important resources used while its planning.
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REFERENCES
Books and Journals
Allen, H. and Mac Con Iomaire, M., 2017. Secrets of a head chef: Exploring factors influencing
success in Irish kitchens. Journal of Culinary Science & Technology. 15(3). pp.187-222.
Bondzi-Simpson, A. and Ayeh, J. K., 2017. Serving indigenous dishes in hotels: An inquiry into
the conative response of menu decision makers. International Journal of Hospitality
Management. 67. pp.115-124.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Graham, S. and Harris, K.R., 2018. An Examination of the Design Principles Underlying a Self-
Regulated Strategy Development Study. Journal of Writing Research, 10(2).
Musina, O. and et.al., 2017. Application of modern computer algebra systems in food
formulations and development: a case study. Trends in food science & technology, 64,
pp.48-59.
Oinas-Kukkonen, H. and Harjumaa, M., 2018. Persuasive systems design: key issues, process
model and system features. In Routledge Handbook of Policy Design (pp. 105-123).
Routledge.
Otten, J.J., Hirsch, T. and Lim, C., 2017. Factors influencing the food purchases of early care and
education providers. Journal of the Academy of Nutrition and Dietetics. 117(5). pp.725-
734.
Seward, K. and et.al., 2017. Measuring implementation behaviour of menu guidelines in the
childcare setting: confirmatory factor analysis of a theoretical domains framework
questionnaire (TDFQ). International Journal of Behavioral Nutrition and Physical
Activity. 14(1). p.45.
Vicente, K. J., 2018. A few implications of an ecological approach to human factors. In Global
perspectives on the ecology of human-machine systems (pp. 54-67). CRC Press.