Menu Planning Analysis and Development for Ritz Carlton Hotel

This report provides a comprehensive analysis of menu planning within the context of the hospitality industry, specifically focusing on the Ritz Carlton Hotel. It begins by outlining the fundamental principles and factors of recipe development, including cooking techniques, nutritional considerations, taste, and presentation. The report then delves into the factors that influence menu-planning decisions, such as supply costs, dietary changes, and customer preferences. Furthermore, it examines various service methods, including cafeteria-style, plated American, and family-style services, and how these methods impact customer satisfaction and brand image. The report also details the stages of menu product development planning, from menu review to marketplace analysis and new product planning, and explores the influences of economic, social, and employee-related factors on the overall development process. The conclusion emphasizes the significance of innovative food concepts in maintaining a competitive edge in the hospitality sector. The report also includes the references of the books and journals used for the report.

MENU PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors that influence menu-planning decisions...................................................................1
1.3 Factors that influence to service methods.............................................................................2
2.1 Stages of menu products development planning...................................................................2
2.2 Influences of different factors on development process.......................................................3
TASK B...........................................................................................................................................3
Covered in PPT ..........................................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Menu-planning is the important process in the hospitality industry which provide food
facilities. In this way, plans are considered in development consideration to make high growth in
the market. In addition to this, it is also useful method that helps to ascertain innovative elements
at workplace (Saberi and Coulter, 2015). In order to focus on the present report, it is based on
Repudiate hotel that is Ritz Carlton hotel menu-planning. For gaining insight information it
covers principles and factors in recipe development. Furthermore, it includes factors that
influence menu-planning decisions in the enterprise. At last, it focuses on the factors that impact
on developing process.
TASK A
1.1 Principles and factors of recipe development
Following are principles and factors which create impact on menu-planning in Repudiate
hotel:
 Cooking overture: In Repudiate hotel, new formula considered to make effective
development in term of the new services. Therefore, recipe based on the simmering,
broiling, grilling, etc. Hence, quantity developed on equal ratio (Ayala, Castro and Zive,
2017).
 Ascertaining aliment: Next consideration also developed in the nutrition for food and
recipe. Food and recipe for public has been measure that is important for quality and
quantity for health and safety. High quality and hygienic elements maintained to ensure
public health (Bell, Mitchell and Muller, 2014).
 Taste and quality: It is also principle that create significant to the chef. Taste of the
customers frequently changed to meet with requirement of customers. Hence, chef
requires understand taste and develop new recipe.
 Instauration: Further, it is the principles which relate to dish to make creative results. It
is attractive and rich in taste. Hence, it is looked very creative and positive impactful.
1.2 Factors that influence menu-planning decisions
There are different factors exist that influences to the menu-planning in the restaurant.
They are as follows:
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Cost of supply and its variety: It is major element that could be impact on the planning
decisions to considered menu planning (Dhoruri, Lestari and Ratnasari, 2017). Repudiate hotel
also serving their services to customers according to their needs and wants. In this situation,
festive season and culture considered that provide effectiveness to customer as per the wants and
requirement.
Dietary changes in the demand: Because of some alteration in dietary system, food
changes with preferences of the people. It could be vary as per the menu design and systematic
work related to the results. Therefore, company affect to the supply of restaurant (García,
Medina and González, 2016).
1.3 Factors that influence to service methods
There are several factors exist that influence to the service method: Cafeteria services: It is the factor that influence to the services in term of customer
satisfaction. It also helps to promote brand image of Ritz Carlton hotel. It is effective
competing which gives fluctuation in business services. Therefore, it considered different
changes (Bell, Mitchell and Muller, 2014). Menu is key element to make success that
connect customer and service as well. Plated American services: In this kind of service, food is pre-portioned and arranged in
plates and served from the waiters. It is also technique that used to motivate customers
towards the services.
 Family style: Further, in this aspect food served as per family type. Hence, family
attracted towards the several kinds of element and ascertain systematic work performance
at workplace (Ayala, Castro and Zive, 2017).
2.1 Stages of menu products development planning
Following stages included for menu product development planning: Review of menu and recipe: It is the first stage that used by restaurant services for
planning and reviewing. Hence, effective growth will be considered in menu for waste,
sales, etc. It makes high growth in the development process. Analysis marketplace: Further, it is also needed to make estimation with needs and wants
of customers continuously changed that assists to make effective working (Nosoohi and
Nookabadi, 2017). It is also used for product developing planning in Ritz Carlton hotel.
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 Planning of new product: In respect to assess the position in market, in this aspect new
recipe need to be implemented. Therefore, it assists to meet with objectives and goals in
systematic manner. It is the best process to make changes and growth.
2.2 Influences of different factors on development process
In the development process, there are several factors create major impact. They are as
follows:
Economic factors: These are factors that impact and influence to new development
process. In this way, customers value generally impacted. These kinds of factors impact on the
development process to make changes in price and valuations. High price of raw material and
product price create major impact on the results (Dhoruri, Lestari and Ratnasari, 2017).
Social factors: Social factors affect and influences through development process in term
of quality and hygienic. Hence, Ritz Carlton hotel need to adopt quality ingredient and legal
regulation to make security in high profile development.
Skills and quality of employee performance: It is also factored that influence to
development process and also create impact on the business performance. It considered
opportunities to maintains effective functioning at workplace (Bondzi-Simpson and Ayeh,
2017).
TASK B
Covered in PPT
CONCLUSION
In respect to considered the present report it has been concluded that new recipe and food
system is important consideration for hospitality industry. In this way, hotels are getting stable
and long term position. In the present report, it has been summarised that new concept of food is
also developed that is Mexican style that provides several kinds of food.
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REFERENCES
Books and Journals
Ayala, G.X., Castro, I.A. and Zive, M., 2017. A Cluster Randomized Trial to Promote Healthy
Menu Items for Children: The Kids’ Choice Restaurant Program. International journal
of environmental research and public health, 14(12), p.1494.
Bell, C.F., Mitchell, T.E. and Muller, C., 2014. TMDL Action Planning: A Menu-Based
Approach. Proceedings of the Water Environment Federation, 2014(18), pp.337-349.
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.
Dhoruri, A., Lestari, D. and Ratnasari, E., 2017. Sensitivity Analysis of Goal Programming
Model for Dietary Menu of Diabetes Mellitus Patients. International Journal of
Modeling and Optimization, 7(1), p.7.
García, P., Medina, L. and González, A., 2016. Menu engineering tool proposal for all-inclusive
hotel restaurants. Investigaciones Turísticas, (12), pp.142-162.
Nosoohi, I. and Nookabadi, A.S., 2017. Outsource planning with asymmetric supply cost
information through a menu of option contracts. International Transactions in
Operational Research.
Saberi, M.T. and Coulter, A., 2015. Menu marking assistance in long term care units at UBC
Hospital. Canadian Journal of Dietetic Practice & Research, 76(3).
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