HND Hospitality: Prazzo Restaurant Menu Design and Development Project

This project focuses on the menu design and development for Prazzo Restaurant, a concept blending Chinese and Italian cuisines. The assignment includes market research findings on food preferences, taste, spending habits, and catering staff service preferences. The research reveals a customer interest in the fusion of Chinese and Italian food. The project provides recommendations, including menu changes, restaurant decor adjustments, music, and staff training. The student also reflects on their own performance, highlighting the importance of research and analysis in minimizing product failure and designing effective marketing strategies. The project also includes references to relevant academic sources.

TASK 2
GROUP PRESENTATION

Justification on menu design for reflecting
menu compilation and recipe development
 This is the simple menu which has been initiated by
Prazzo restaurant in order to attract customers which
prefer new taste of Chinese-Italian.
 In order to get the continuous improvements and
customers of different tradition, the concept has been
evaluated by the restaurant.
 Reason behind introducing such new concept is avail
the food tradition of Chinese with some mixture of
Italian taste.
Prazzo Restaurant Menu
Chinese Italian food concept menu
Manchurian pasta (available in red sauce)
Panner Crispy with spaghetti sauce

Justification on development of food service
environment to support the menu, recipe and
service style
 In order to attract the customers, it is required to develop an
environment capture the attention of the customers which must
be in appropriate manner.
 For each type of restaurants and hotels developing good
environment is a very important thing. Thus, food service
department include process from where food gets prepared and
serve to customer.
 Thus, Prazzo restaurant has chosen location of shopping centre
where mostly Chinese people visits.

Findings of the research for bringing new food
concept
particulars answer
Italian 7
Indian 2
Maxican 6
Other 3
Theme 1: Type of food Cuisine

CONTD…
Theme 2: Taste of food
particulars answer
British 2
Italian 7
Japanese 2
Mixture of both Italian-Chinese 9

CONTD…
 Theme 3: Spending on food
particulars answer
Less than £25 2
£6-£4 7
£18-£25 8
more than £40 3

CONTD…
 Theme 4: most preferable catering staff services
particulars answer
Traditional 11
Western 2
Fusion 5
Other 2

Justification of New product
On the basis above research, organisation decide to match two different food culture because
Prazzo manager has conducted research in which manager render other option to choose but
customer shown their interest in Chinese and Italian food together. Both culture shares ancient
cuisine history and has great taste history. Also, it attracts both domestic and international
tourist.

Recommendation to launch product
 Manager should bring change which requirement to match both cuisine demands different
kind of making process and ingredients.
 Also, manager should change decoration of restaurant according.
 Leader should reflect change like Italian instrumental music and Chinese flute music
should be pay on alternative basis. Also, manager should arrange business tour in china so
that employee can feel the actual exposure and requirement.
 Personnel should receive training for food preparation and Chinese culture both.

Evaluation of my own performance
I find my work pretty much relevant and reasonable because I conduct proper research to
know the customer choice and preference, which minimize the chance of product failure. I not
only make question regarding food but also for staff preference, income and taste of the food
which helps in designing my marketing mix. Apart from it I analyze the all factor that can
impact my business directly and indirectly. I will try to take proactive precautionary measure
for external factor and for internal factor I will opt suitable operation and leadership style.

REFERENCES
 Wellton, L and et al., 2017. Restaurant practices–time, planning, knowledge and dreams.
Scandinavian Journal of Hospitality and Tourism. 17(3). pp.297-311.
 Charles, J., 2018. The Restaurant Study.
 Nayak, N and et.al., 2017. To Plan or not to Plan? Discourse Planning in Slot-Value
Informed Sequence to Sequence Models for Language Generation. In INTERSPEECH (pp.
3339-3343).