This report provides a comprehensive analysis of menu planning and product development within the context of a hospitality management course. It begins by discussing the principles and factors of recipe development, emphasizing the importance of customer preferences, competition, and nutritional considerations. The report then assesses the factors affecting the menu planning process, including price, quality, service, and decor. Furthermore, it explores the factors influencing service methods, such as menu design, staff availability, and budget constraints, along with various service methods like reception, action stations, and hand service. The report also outlines the stages of menu product development planning, from idea generation and brainstorming to feasibility studies, testing, marketing, and selling. It evaluates the influences of social, economic, and resource-related factors on the development process. The report concludes with recommendations for launching a new food concept and a review of the student's performance in developing and executing a new menu, providing a detailed overview of the subject matter.