HND Hospitality Management: Menu Planning and Product Development

This report delves into the critical aspects of menu planning and product development, using Prezzo restaurant as a case study. It begins by examining menu design principles, including language, the use of pictures, and attractive styles and colors. The report then explores the food service environment, emphasizing staff uniforms, meal experiences, furniture selection, music, and decoration. Customer requirements are researched, focusing on introducing a Mexican food concept, and justifications for this new concept are provided, highlighting its health benefits and essential nutrients. Recommendations for successful implementation, such as promotional strategies and competitive pricing, are also included. The report concludes with a performance review and a summary of the key findings, referencing relevant sources to support the analysis.

MENU PLANNING
AND PRODUCT
DEVELOPMENT

Table of Content
 INTRODUCTION
 DISCUSSION
 CONCLUSION
 REFRENCE

INTRODUCTION
In this task, justification of menu design of
Prezzo restaurant will be discussed. Then
development of food service environment
will be done. Then customer requirements
will be researched regarding new concept
and recommendations and personal review
will be done.

Menu design
Menu is the direct means of representation.
Language : It must be simple, easily
understood and clear. It has a strong
influence on designing menu.
Use of pictures : It is very important that new
menu uses various pictures of food so that
customer will be attracted towards the
restaurant.
Style and colours : Menu must have attractive
writing styles and eye catching are too
dark colour must not be used.

Continue....
Recipe
Ingredients : 1 loaf of garlic bread, 10 slices
of cheese.
Procedure : Divide the bread into half. Take a
bowl and mix cheese, mayonnaise, garlic
powder, onions, olives and jalapeño.

Continue...
MENU
Italian garlic bread 200
Cheese bolls 180
Chicken garlic bread 280
Mexican garlic bread 300
Mexican beef sandwich 320
Nachos supreme with
bacon
380

Continue..
ITALIAN
Beef sauce
pasta
450
Prezzo special
pasta
500
Farm veggie
and bacon
pizza
480

Continue...
MEXICAN
Tacos with beans and beef 580
Chicken grilled tacos 550
Quesadilla bacon and
cheese
550

Food service environment
Food service environment refers to the
physical presence of food that has a strong
influence on individuals diet.
Staff uniform or dress code : It is very
important that staff of the restaurant is
neatly dresses because it leaves a strong
impression on customer.
The meal experience : In this, restaurant will
give varied options to their customers
from which they can choose from
breakfast to dinner.

Continue...
Selection of furniture : It is very important in
making restaurant look attractive.
Music and background sounds : Music is
very necessary in the restaurants as people
prefer songs while having meals but it
must be kept in mind that music is neither
too loud nor too low so that customers can
enjoy the music and conversation with
their partners.
Decoration : Prezzo must decorate itself on
special eve so that more customers are
attracted.

Research customer requirements
Before introducing Mexican concept in the Prezzo, it is very important to identify and analyse
customer needs and demands. This can be done by asking customers who visit in restaurant
about new product which the company wants to initiate, communicating them about the
products they will be offering, etc.

Justification of new concept.
New food concept which Prezzo will launch is
Mexican. These dishes are not only good
in taste but also has health benefits which
improves the human being body. The food
items of Mexican contains essential
nutrients such as tomatoes, lettuce, olives,
etc. which are commonly found in food.

Recommendations
It has been recommended that the new
Mexican concept which will be introduced
can be successful when company focuses
more on promotions. Company should set
prices low of new products so that
customer can try them.

Performance review
Introducing a new food concept in UK is not an easy task because there are many
competitors in the marketplace. Its been a challenging task for me because I have
faced many challenges while implementing the concept.

CONCLUSION
From this task it has been concluded that justifying menu design includes colours, language, etc. Ambience of
the restaurant is given importance which is explained with features like furniture, sounds, music, etc. And
new concept has been justified with various benefits and recommendations.

REFRENCE
Seidel, V.P. and O’Mahony, S., 2014. Managing the repertoire: Stories, metaphors, prototypes, and
concept coherence in product innovation. Organization Science.25(3). pp.691-712.
Skaalsvik, H. and Olsen, B., 2014. Service branding: suggesting an interactive model of service
brand development. Kybernetes.43(8). pp.1209-1223.
Winer, R.S. and Neslin, S.A. Eds., 2014. The history of marketing science. New York, NY: World
Scientific.

THANK YOU