Menu Planning and Product Development Report - HND in Hospitality Mgmt

This report delves into the critical aspects of menu planning and product development within the hospitality sector, using Gianni's Italian Restaurant as a case study. It meticulously examines the principles of recipe development, emphasizing creativity, cooking styles, and nutritional composition. The report assesses the various factors influencing menu planning decisions, including time, nutritional needs, decoration, cost, and service considerations. It then explores factors impacting service methods, comparing buffet and table service models. Furthermore, the report outlines the stages of menu product development planning, from understanding the occasion to finalizing the menu. It also evaluates the influences on the development process, incorporating a SWOT analysis to identify strengths, weaknesses, opportunities, and threats. The report concludes with actionable recommendations for new food service concepts and is supported by references to relevant literature and online resources.

Menu Planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the principles of recipe development........................................................................1
1.2 Assess factors that influence menu planning decisions.........................................................2
1.3 Discuss factors that influence service methods.....................................................................3
2.1 Discuss the stages of menu product development planning..................................................4
2.2 Evaluate influences on the development process...................................................................4
TASK B Group Presentation...........................................................................................................5
Covered in PPT............................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning plays an important role in the product development. In the hospitality
industry it is necessary to add more items in menu as per the consumer desire, taste and
preference. For the product development it is essential to know the demand, likes and wants of
persons so that more number of consumers can attract towards the corporation. To better
understand this concept Gianni's Italian Restaurant has selected which incorporated in the year
1989 and it focuses over home made authentic Italian Foods. In this report there are following
topics are covered such as : principles of recipe development & factors that influence menu
planning decision, product development planning processes, principles within a food service
environment. Apart from this it also discuss about to develop specific and actionable
recommendations for a new food service concept.
TASK 1
1.1 Discuss the principles of recipe development
The most essential part of restaurant is its recipe prepared by chef. Thus, recipe should
not remain same it must change with the current trend. Herein, Gianni's Italian Restaurant bring
changes in their process, recipe and menu according to the changing food habits of people.
However, their are various principles adopted by Gianni's Italian Restaurant for their recipe
development and they are as follows:
Creativity: Creativity is one of the most important factors of recipe development needs.
It is not one time practice but should be adopt regularly. Customer who avail the services of
restaurant look for tasty, healthy and full of variety food. So, it is very essential for Gianni's
Italian Restaurant to cater the current need by making food more tastier as well as healthier.
Cooking style: Gianni's Italian Restaurant adopt both Mexican as well as Italian
approach to make their food tasty. This cooking style of respective restaurant helps in bringing
back existing customer and inviting new customer (Bégin and et. al., 2014).
Nutritional composition: Adequate nutritious composition is again a significant factor in
delivery the services to customer. People now a days are becoming more health conscious their
demand for organic food is increasing. Therefore, if Gianni's Italian Restaurant provide
composition of healthy and tasty food then automatically it will gather good crowd for its
offerings.
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Advantage and disadvantage of changes
It is essential to adopt changes if services are being delivered to customers. It help in
enhancing the creative skill as well as attract customers towards the restaurant.
Advantage Disadvantage
 Whether it is about changes,
modification or innovative definitely
attract more customers.
 Changes help the restaurant to function
better than its competitors as they get
the advantage of serving current trend.
 Changes though important but can be
riskier at times. Like customer didn't
like the taste of food.
 If changes contain nutritious value but
still didn't liked by the customer can
hamper the profitability of restaurant.
1.2 Assess factors that influence menu planning decisions
There are various factors which can influence the menu planning decisions so it is
important for the organization to prepare it in more effective manner. The menu is a written
document which contains different types of products and its prices so that a person can know
what types of dishes are available in the restaurant and what are the prices of distinct foods.
There are various factors which can affect menu planning decisions of Gianni's Italian Restaurant
which are describe below :
Time : For a restaurant it is important to deliver the services as per the stipulated time
duration. So it is necessary for Gianni's Italian Restaurant to provide food in minimum time and
instruct the workers to improve the delivery of services.
Nutrition needs : The products which are mention in menu if they does not have
nutrition than consumer will not prefer to buy the product as a result menu planning decision of
Gianni's Italian Restaurant can be influence (Daoust, 2017).
Decoration : For Gianni's Italian Restaurant it is necessary to design and decorate the
menu by using attractive colors, shapes and pictures so that it will be beneficial for the
organization to attract more consumers. If these factors does not consider than menu planning
decision of restaurant can be influence.
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Cost : To prepare the menu it is important to mention the cost as per the product
specification and if it is not consider than menu planning decision of Gianni's Italian Restaurant
can be influence.
Service : While preparing the menu it is essential to mention the different types of
services so that consumers can know what types of services are being offered by the Gianni's
Italian Restaurant. If this specific factor does not consider than menu planning decision can be
influence.
1.3 Discuss factors that influence service methods
Menu planning contains the variety of offerings provided by restaurant. Gianni
restaurant's menu planning is very crucial factor as it contain proper composition of balance diet
to meet the need of nutritious value. However, respective company follows some described
service:
Buffet or self service: Buffet basically include various dishes or cuisine placed on a table
and guest serve themselves the dish they prefer to have. Gianni restaurant include self service
buffet system to cater the need of large customer at a time.
Advantage Disadvantage
 The cost of internal staff or waiters
decreases due to self service system.
 Works wonder when restaurant has to
cater large need at a time. Hence, save
the time of both restaurant as well as
guest.
 Buffet system leads to wastage of food.
Hence, restaurant doesn't get benefit
from the reduction in cost of internal
staff.
 In buffet it's tough for restaurant to
maintain the quality as well as
appearance of food.
Table service: Under table service guest order the food from the menu of the restaurant. This
method require more staff in comparison to buffet service.
Advantage Disadvantage
 Guest usually prefer table service
because they get good time to sit with
 It is time consuming process for both
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they partner and relax.
 The quality as well as appearance of
food is maintained in case of table
services.
restaurant staff as well as for guest.
 The temperature of food may get
affected while serving (Din and Shariff,
2017).
2.1 Discuss the stages of menu product development planning
To make planning for the menu development, it is essential to focuses on some specific
stages so that effective menu can be prepare and consumer can attract. In the menu various items
and dishes are mentioned. It involves various stages such as:
Know the occasion : It is important to know the occasion so that menu can be prepare on
the basis of it. The executive chef can keep one thing in the mind that demand of consumer can
change as per the occasion. So it is necessary for Gianni's Italian Restaurant to consider this
factor so that effective menu can be prepare.
Plan the recipe : It is the second stage in which Gianni's Italian Restaurant can plan the
recipe as per the type of occasion and demand of consumers.
Trial : It is the third stage in which Gianni's Italian Restaurant can trial the dishes which
are put in the menu (Hodges, 2017).
Final menu : It is the last stage in which final menu can be finalized by executive chef of
Gianni's Italian Restaurant.
2.2 Evaluate influences on the development process
The product development process can be influence from the various things which are
necessary to be analysed. It involves taste, quality, cost, raw material, consumer habits and
preferences etc. If these things does not consider than development process can be influenced.
SWOT analysis can be useful to know the influences on development process. It is mention
below :
Strength :
 New food development concept is preferable by the consumers because people want
innovative and delicious food. If Gianni's Italian Restaurant does not consider this thing
than development process can be influence.
Weakness :
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 If organization does not have marketing department than consumers does not aware about
the new product development of Gianni's Italian Restaurant as a result new product
development can be influence.
Opportunities :
 With the help of new product development process Gianni's Italian Restaurant has
opportunity to grab more market share (Ozdemir and Caliskan, 2015).
Threat :
 High competition in existing market can influence the product development process of
Gianni's Italian Restaurant.
TASK B Group Presentation
Covered in PPT
CONCLUSION
As from the above report, it has been concluded that it is essential to add products in
menu as per the desire of consumers so that product can be developed according to the need of
persons. Principles of recipe and stages of product development are needed to be followed so that
effective product can be prepare. Corporation can emphasis to development of food service
environment to support the menu, recipe and service style. The actionable recommendations for
a new food service concept is helpful to develop effective product which can attract the
consumers to buy.
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REFERENCES
Books and Journals
Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the liver
volume by CT-scan combined to a 3D virtual surgical planning software (3DVSP).
Surgical endoscopy. 28(12). pp.3408-3412.
Daoust, D., 2017. Language planning and language reform. The handbook of sociolinguistics,
pp.436-452.
Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action model of
intervention layout and implementation (FAMILI) the example of childhood obesity.
Health promotion practice. 13(4). pp.454-461.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Eldredge, L. K. B. And et.al,. 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Hernández-Ocaña, B., and et.al,. 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Hodges, S., 2017. Contraception, colonialism and commerce: Birth control in South India,
1920–1940. Routledge.
Howell, D., 2013. Systems and Methods for Menu and Shopping List Creation. U.S. Patent
Application 13/438,360.
Kinsella, D., Russett, B. and Starr, H., 2012. World politics: The menu for choice. Cengage
Learning.
Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance. 29(1). pp.62-74.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research. 18(3). pp.189-206.
Sano, M., and et.al,. 2013, October. Remote cognitive rehabilitation support system for menu
and meal preparation. In Proceedings of the 5th international workshop on Multimedia
for cooking & eating activities (pp. 27-32). ACM.
Online
SWOT analysis. 2018. [Online]. Available through :
<https://www.mindtools.com/pages/article/newTMC_05.htm>
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