Comprehensive Report: Menu Planning, Development, and Service Methods

This report delves into the intricacies of menu planning and development within the hospitality industry, focusing on the case of Morito, an Italian-themed restaurant. The report begins with an introduction to menu planning, emphasizing the significance of understanding consumer preferences and adapting to market trends. Task A explores the principles and factors of recipe development, assessing factors that influence menu-planning decisions, and discussing factors that influence service methods. It examines the importance of resource availability, consumer food habits, and occasions in recipe development. The report then addresses the influences on menu-planning decisions such as consumer needs and preferences, offering variety, and event schedules, followed by an analysis of various service methods like cocktail parties, buffets, and formal dinners. Task B (covered in PPT) likely continues the exploration of menu development planning, including stages like sales mix, competitor activities, and feasibility studies. The report concludes by highlighting the critical role of menu management and development in achieving consumer satisfaction and gaining a larger market share in the competitive hospitality sector. The report also references various books, journals, and online sources to support its findings.

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................2
TASK A...........................................................................................................................................3
1.1 Discuss the principles and factors of recipe development................................................3
1.2 Assess factors that influence menu-planning decisions...................................................4
1.3 Discuss factors that influence service methods................................................................4
2.1 Discuss the stages of menu product development planning.............................................6
2.2 Evaluate the influences of different factors on the development process .......................7
TASK B...........................................................................................................................................8
Covered in PPT.......................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
.........................................................................................................................................................1

INTRODUCTION
Menu planning is a chain of activities in which finalisation of dishes and food which
consumer want to eat in main dishes, other dishes and desserts in hospitality industry. It is
knowing and planning of tastes and preferences of consumers and then serve them. Some
activities such as daily activities and scheduling fluctuations creates hurdles in path of menu
planning. Plan to cook or prepare food according to activities and schedules about a day plays
important role in menu planning. This report based on Morito which is Italian-themed restaurant
that small part of hospitality industry. This restaurant is famous for its Italian dishes in UK and it
plan to expand its market by launching a new dish in market. This report is based on menu
planning and development and its stages. It also elaborates menu design compilation and
development.
TASK A
1.1 Discuss the principles and factors of recipe development
Recipe development is very important task for an organisation to allure large number. of
consumers according to their choices and preferences (Bégin and et.al., 2014). There are many
factors and principles that contributes in menu development for Morito such as the primary is
that menu help to consumer to select right food and give them knowledge to understand
management system of restaurant.
Availability of resources:
Morito should strategically complied seasonal food with strategic planning for recipe
development. While launching a new product and services availability of resources should be
acquainted so that production process remains on going and effective results should be achieve.
With the help of resources visibility plan of new launching considered viable (Daoust, 2017).
Make menu help to both consumers and restaurants to get right products for consumers and right
consumers to restaurants.
Food habits:
Morito before launch a new product and services firstly they have to research taste and
preferences of consumers so that it elect right class of food and services. In research following
factors should be considered such as religious view and their customs and traditions. Access

changing food habits help morito to change in its menu. Menu help to consumers to choose right
food according to them.
Types of consumers:
In that factor while developing a recipe organisation have to consider age, sex and their
habits of food and beverages. In that case eating habits of consumer’s influence demand of food
and services. With help of menu a consumer finds out its right food and restaurants can get their
consumers.
Occasions:
New product in hospitality industry should be offer on special occasions such as on
birthday, Christmas and on new year. This way consumers feel special and adopt them and avail
new dishes and drinks. Menu change according to the occasions that fully satisfy consumers
wants.
1.2 Assess factors that influence menu-planning decisions
Menu planning is an important task for a restaurant and helps to consumers to take
important decisions while availing services (Davison, Lawson and Coatsworth, 2012). Certain
factors that helps to take important decisions while menu planning decisions are as follows:
Consumer needs and preferences:
Consumer needs and wants play important role in every sphere of hospitality industry .
In that scenario consumers demands in winter season warn food and drinks while in summer they
want cool things that give relieve in hot weather to consumers (Din, Zahari and Shariff, 2017).
So according to weather conditions marketers have to reform in menu-planning that also shows
consumer’s needs. Before framing menu there is need to know consumer needs so that consumer
get delighted experiences.
Offer variety:
In menu-planning there is need to access consumers wants and according to them offer
variety of food and beverages so that they feel satisfied. According to consumer base restaurant
have to frame menu to evaluate choice of every age group, needs according to them provide
variety of food items to them.
Event schedule:
A restaurant when frame menu it has to consider many aspects such as weather, needs
and preferences of consumers, events etc. according to events such as birthdays, anniversaries,

Christmas demands some changes in menu so that it successfully accomplish choices of
consumers.
All these attributes play a major role in restaurants to gain popularity and consumer satisfaction
which is an important attribute for hospitality industry.
1.3 Discuss factors that influence service methods
Menu is important part in restaurants to grab attention of consumers and also it helps to
them in taking decisions and give recommendations. In restaurants besides menu and their food
and beverages, services also play an important role to satisfy their wants and needs (Eldredge
And et.al,. 2016). Service deeply influence consumer’s choice and there are major styles of
serving food that are as follows:
For cocktail party:
Cocktail party is a mini meal of foods and beverages to provide with cocktail. Two ways
to serve in cocktail party they offer buffet in that self-services involve or offer trays full of
delighted food items to consumers. The advantage of that style is that it is less costly in manner
of it saves waiters cost on other hand it waste lot of food and management of this food style is
difficult for service providers which becomes the disadvantage of same.
(source :Cocktail party 2019 )
For Buffet:
Illustration 1: cocktail party

In buffet system consumers take plates from stack and avail food from the counter where
food keep in casseroles, in that consumers can take themselves or from help of waiters. This
system of serving food save time and negative side that traffic flow problems and guest have to
wait.
At formal dinner party:
In formal dinner party dinner provides in courses, in that cards should be placed at every
place according to mix of personalities. In dinner party women should provide firstly and seated
in right of host (Hernández-Ocaña and et.al,. 2018). In that party proper managerialism and
sitting system requires that gives respect to consumers and its positive aspect of formal dinner
party that rarely found on other hand it occurs high cost that its negative aspect. Serving on table
is the best suitable serving style for such parties.
Illustration 2: for buffet party
(source: buffet party 2019)

2.1 Discuss the stages of menu product development planning
Menu development and planning is very important for restaurants to deep analysis of
consumer needs and demands of consumers. Menu-planning is important step in planning and
development while launching a new product and to pace with consumer changing needs.
Sales mix:
Sales mix is important part of business that helps in generation of net profit and it enables
to determine profit and margin that consist with each and every product. So in restaurants every
product varies in margin. Sales mix helps in evaluation of food cost that is based on in fix period
food items sold by restaurants. So marito uses sales mix to evaluate distribution in kitchen during
service and in product development.
Competitor activities:
In menu planning need to evaluate strategies of competitors so that Morito can easily beat
its competitors.
Feasibility studies:
In feasibility studies consist of the scope of menu in existing market sphere. In that
scenario menu should be frame according to consumer taste and preferences.
There are important steps besides above factors that are as follows:
Know the occasion then plan recipe, trial and final menu. To frame menu there is need to
know the occasion according to same menu should be framed (Hodges, 2017). After that
according to menu plan recipe so that restaurant can fulfil consumer wants and satisfy them.
Illustration 3: formal dinner party
(Source: formal dinner party 2019)

Further they have to display before consumers for some time and get their reviews and then
prepare final menu.
2.2 Evaluate the influences of different factors on the development process
Development process is helpful in finding loop falls that exist in menu and make it
complete according to consumer needs and wants (Howell, 2013). There are different factors that
consist in development process that are as follows:
Social factor:
In social factor consist of choices and preferences of consumers, their customs and eating
habits that directly influence menu of restaurants.
Economic factor:
According to consumer base such as income of consumers and their eating habits directly
affects in frame of menu of Morito. So menu should be frame according to income group of
consumers.
Media:
Advertisement of menu and their new launching should be promoting according to
consumer reach so that effective results should be achieve.
TASK B
Covered in PPT
CONCLUSION
From the above report it has been concluded that menu planning is very important part of
hospitality industry to get effective results. Development is also a continuous process for that
organisation get effectiveness in their process. While launching a new product and services every
important discussion plays a crucial role in organisational development and its effectiveness. On
other hand menu is list of recipes and services that offer by restaurant to their consumers that
helps to measure consumer satisfaction level and judgement level of consumers while availing
services. Hence menu management and development play crucial role in hospitality industry to
grab large market share and effective results.

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.
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.
Shepperd, S. and et.al,. 2013. Discharge planning from hospital to home. Cochrane database of
systematic reviews, (1).
Soria-Contreras, D. C. and et.al., 2014. Feasibility and efficacy of menu planning combined with
individual counselling to improve health outcomes and dietary adherence in people with
type 2 diabetes: a pilot study. Canadian journal of diabetes. 38(5). pp.320-325.
Soria, D. C., 2013. Menu planning and individual counseling as strategies to improve diet
quality in people with type 2 diabetes: results from a pilot study. University of Alberta.
Wang, D. and Stewart, D., 2013. The implementation and effectiveness of school-based nutrition
promotion programmes using a health-promoting schools approach: a systematic
review. Public health nutrition. 16(6). pp.1082-1100.
Wang, Y.F. and et.al,. 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
Management. 34. pp.263-273.
Online

Cocktail party. 2019. [Online]. Available through:<https://mypurpleslate.com/blog/best-cocktail-
party-guide-ever/>.
Buffet party. 2019. [online]. Available through:<http://www.groomedhome.com/easy-
entertaining/host-buffet-party>.
At formal dinner party. 2019. [online]. Available
through:<https://sundaymusings.com/tag/formal-dinner-parties/>.

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