MMPD Task 2: Menu Planning and Recipe Development Report

This report, focusing on menu planning and recipe development, begins with an introduction to the significance of menu planning in restaurants, emphasizing its artistic and complex nature. The report presents a sample menu with starters, main courses, and desserts, followed by a justification of menu design reflecting recipe development, using Jamie's Italian as a case study. It justifies the development of the food service environment, considering people, processes, and physical evidence. Research findings on customer requirements for new recipe concepts are discussed, along with the justification for new food concepts. Recommendations for implementing new food concepts and a review of the chief executive's performance in new product development are also included. The report concludes that effective menu planning leads to high customer satisfaction and increased profits, referencing relevant academic sources.

MMPD
(TASK 2)

2
Table of content
 Introduction
 Menu planning
 Justification
 Recommendation
 Conclusion
 References

Management - Chapter 11 3
Introduction
Menu planning is a one of the significant objectives of
restaurant. Preparing of menu is a art. Its include
selection of delicacies and ingredients which help to
develop taste and attractiveness of foods. Menu planning
is a lengthy process as well as imperative in nature

Management - Chapter 11 4
Starters:
Fritto Misto
©Mozzarella in Carrozza
Cozze Vongole
Summer Salad
©Avocado Berbnado
Culatello
£ 8
£ 10
£ 9
£ 13
£ 11
£ 10
Main course:
Spaghetti Agagosta
Pastachina
©Fettuccine Toscana
Rissotto con Gorgonzola
£ 18
£ 12
£ 15
£ 16
Desserts:
Pannacotta with raspberries and grappa
©Lemon Tart
Lemon Sorbet
Chocolate cake with Mascarpone
©Almond Tart with Prunes
£ 8
£ 5
£ 6
£ 8
£ 7

Justify a menu design to reflect the menu
recipe development
In menu design executive compiling all foods
items which help to prepare card layout.
Jamie's Italian develop new recipe and placed
it at food list in order to gain customer's focus.
Through this, chief executive of Jamie's Italian
are able to make creative menu design.

Management - Chapter 11 6
Justify development of food services
environment
The service environment includes people, process and
physical evidence which affect recipe, menu and service
style of the restaurant. Chief executive of Jamie's
Italian develop these three factor of service
environment at their work place, these are detail as
follows:
 People
 Process
 Physical evidence

Management - Chapter 11 7
Findings of research into customer
requirements for new recipe concept
New product development demands intimate blend of
skills, techniques, art and experience. The meal has offers
pasta, rice, soup, vegetable, chicken and many more. This
kind of menu equally relished by locals, Italian and
foreigners. All society member can access this menu.

Management - Chapter 11 8
Justify choice of new food concept
Cook of Jamie's Italian can consider all clients preferences
and prepare innovative food recipe in order to satisfy
buyers. They develop strategies and plan in order to
produce new product at their restaurant.

Management - Chapter 11 9
Recommendations on implementation of
new food concept
For developing new product, project planning is required.
Through this planning action step is prepared which help to
gain objectives in given time period. In order to
implementation of new product company use marketing
strategies.

Management - Chapter 11 10
Review performance of chief executive
related to new product development
I have face many problem in cost allocation of new
products. Food area is a based on human perception. I have
also understand requirements of customers and other party
and meet them effectively. I am able to understand buyers
preference and taste which help me to develop new food
recipe.

Management - Chapter 11 11
Conclusion
From the report, it is concluded that menu planning
and development is a complicated process which
involves great deal of thought. Through this,
restaurant are able to provide high customer's
satisfaction in order to gain higher profits.

Management - Chapter 11 12
References
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.
Cole, A., Vidgen, H. and Cleland, P., 2017. Food provision
in early childhood education and care services:
Exploring how staff determine nutritional adequacy.
Nutrition & Dietetics. 74(1). pp.105-110.