Menu Planning and Product Development Report for HND Students

This report focuses on menu planning and product development within the hospitality industry. It begins with an introduction to menu planning, emphasizing its importance for attracting customers and surviving in a competitive market. The report delves into menu design, covering language, terminology, design style, color, pictures, and size. It then explores the development of the food service environment, including creativity, meal experience, service staff, uniforms, furniture selection, lighting, and music. The report also presents findings from customer research conducted by Prezzo, highlighting the demand for diverse food concepts like fusion, Indian, and seasonal dishes. The justification for choosing the fusion food concept is provided, along with recommendations for its launch and implementation, including high-quality products and appropriate pricing. The report concludes with a review of the author's performance as a chef, emphasizing the selection of the fusion concept to meet customer needs, followed by a conclusion summarizing key principles and considerations for successful menu planning and food service systems.

Menu Planning and
Product Development
(TASK 2)

Table of Content
• Introduction
• Menu design to reflect menu compilation and recipe development
• Development of the food service environment
• Findings of research into customer requirements
• Justifying choice of new food concept
• Recommendations on launch/implementation of new food concept
• Reviewing own performance
• Conclusion
• References

Introduction
Menu planning is regarded as selection of menu for event or practice of
developing best recipe. Menu planning development is important task for
any food and beverage company. It helps in attracting large number of
customers. This concept should be made as per taste and preference of
customers for surviving in competitive market.

Menu design to reflect menu compilation and
recipe development
In order to design menu for restaurant, it is important to make attractive
and unique for attracting large number of customers. It should reflect
both menu compilation and recipe development which are described
below:
• Language- There are different category of people who visit
restaurant from different part of world. It is advice-able to have
menu card of multiple language so that they can easily know about
types of foods and dishes which they are serving to customers.

Cont...
• Terminology- For menu designing, it is very essentials for restaurant
to use unique, different and creative terminology in order to attract
large number of customers.
• Design Style- It is very important factors while designing menu,
restaurant should use those style which are eye catch to customers.

Cont...
• Colour- The colour of menu design should be light and attractive.
This helps people to view menu in proper manner.
• Picture- When menu is designed along with name of dish, image or
picture should be there so that consumer can know more about that
product.
• Size- Menu card size should be neither too big not too small. It
should be in normal size covering all types of dish served by
restaurant.

Development of the food service environment
In order to run restaurant in effective manner, it is essential to have
good environment so that large number of customers get attracted
towards it. The development of food service environment to support
menu, recipe and service style are described below:
• Creativity
• Meal Experience

Cont...
• Service Staff
• Uniforms
• Selection of Furniture
• Lighting
• Music

Findings of research into customer
requirements
It is very essential for restaurant to do proper research as it helps in
knowing about customers and their requirements. Prezzo has done
research regarding new food concept to know more about their
consumer their thinking regarding food. After doing research, it can be
said that there are various concept of food which individual want.

Cont...
The fusion concept means mixture of two dish and making it one which
contain spicy and normal taste. As there are many Indian customer
visiting Prezzo restaurant so they demanded for Indian food. Some of
vegetable and fruits are available during particular season so according
to that season, they need to prepare food. These are requirements of
today's customer regarding food.

Justifying choice of new food concept
The research helps in knowing more about customer and their need and
requirements. Through research, various new food concept has been
known such as fusion, Indian and seasonal. Prezzo has been selected
fusion food concept for their customer. It is advised by all customers.
In this concept, two dish are mixed together in order to make one.

Recommendations on launch/implementation
of new food concept
There are some recommendation on implementation of fusion concept
given to Prezzo for improving and work as a back up plan. It is
recommended to provide high quality products to customers in order to
serve them in better and efficient manner. The pricing strategies for
fusion concept should not be very high and low, it should mould so that
people can easily afford it.

Cont...
Similarly, next recommended given to Prezzo is related with
maintenance of quality of products. It should use high quality
ingredient in making food. It should consider level of health conscious
and hygiene while preparing food for consumers. If it serve in better
and effective manner, it can earn profits and sustainability in market.

Reviewing own performance
After conducting research, it can be analysed that there are different
types of food concepts such as Indian, fusion and seasonal. Being the
Chef of Prezzo, it is my responsibility to fulfils need and demand of
consumer who are visiting to restaurant. Here, fusion concept has been
chosen by me as people are more health conscious and prefer high
quality food. In this concept, two dishes are mixed for making one
which provide unique taste.

Conclusion
From above report, it can be concluded that it is very essential for
restaurant to plan their menu and do planning for surviving in market.
There are different principles such as creativity, consumer expectation
which need to be followed while preparing any food in restaurant.
Taste, colour, temperature, should be there for menu planning
decisions. Food service systems should be in effective and efficient
manner in order to serve people.

References
• Morrison, A. M., 2013. Marketing and managing tourism
destinations. Routledge.
• Penner, R. H., Adams, L. and Rutes, W., 2013. Hotel design,
planning and development. Routledge.
• Seltzer, E. and Mahmoudi, D., 2013. Citizen participation, open
innovation, and crowdsourcing: Challenges and opportunities
for planning. Journal of Planning Literature, 28(1), pp.3-18.

Thank You