Sample Report on Menu planning and product development By Instant Essay Writing

Toll Free No: +1 213-929-5632

E-mail: [email protected]

Get best Architecture Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

Sample Report

On

menu planning and

product development

mailto:[email protected]

https://www.instantessaywriting.com/architecture-essay-writing

Toll Free No: +1 213-929-5632



TABLE OF CONTENTS

INTRODUCTION ............................................................................................................................................ 1

TASK A FACTORS INFLUENCING MENU PLANNING AND MENU PRODUCT DEVELOPMENT PROCESSES

...................................................................................................................................................................... 1

1.1 ............................................................................................................................................................. 1

1.2 ............................................................................................................................................................. 4

1.3 ............................................................................................................................................................. 5

2.1 ............................................................................................................................................................. 5

2.2 ............................................................................................................................................................. 6

TASK B FINDINGS AND RECOMMENDATIONS RELATED TO FOOD SERVICE ENVIRONMENT AND A

NEW FOOD SERVICE CONCEPT .................................................................................................................. 6

3.1 ............................................................................................................................................................. 6

3.2 ............................................................................................................................................................. 8

TASK C FINDINGS RELATED TO NEW FOOD SERVICE CONCEPT ........................................................... 10

4.1, 4.2, 4.3.............................................................................................................................................. 10

TASK D REVIEW OF SELF LEARNING ........................................................................................................ 12

CONCLUSION .............................................................................................................................................. 13

REFERENCES .............................................................................................................................................. 14



Toll Free No: +1 213-929-5632



TABLE OF FIGURES

Figure 1 Project Planning for Recipe Development ...................................................................... 2

Figure 2 Recipe development process ............................................................................................ 4

Figure 3 A typical floor layout to increase efficiency .................................................................. 10



Toll Free No: +1 213-929-5632



INTRODUCTION

One of the most significant objects of organizations in food service industry, is menu

planning. Preparing of menu is an art in itself and it requires meticulous selection of delicacies

for varied courses. Menu planning is undoubtedly a lengthy process but highly imperative. The

current report takes a look into the factors influencing menu planning and understands the

concept of new food development.

TASK A FACTORS INFLUENCING MENU PLANNING AND MENU PRODUCT

DEVELOPMENT PROCESSES

1.1

The development of recipes form an important part of every food service organization. A

recipe basically refers to a tested and standardized process of preparing food, in which the type

of ingredients to be utilized, their percentage, order of mixing and the temperature and time for

cooking are all decided to make a delicious and uniform product. There are different principles

of recipe development. Prior to the development of actual recipe, project planning is required.

This planning will help in developing action steps in clear sequence and an assessment of

objectives and priorities (Arora, 2007). The project planning pattern for developing recipes has

been given below:



Toll Free No: +1 213-929-5632



Figure 1 Project Planning for Recipe Development

(Source: Recipe Development and Evaluation, n.d)

The next step is recipe testing which involves testing the newly developed or already

existing recipes. Once it is done, the recipes are evaluated to find out whether the cooking

method is logical, are any special equipment required, does it need excessive time etc. Following

this is the step of recipe writing. Recipe acts as a blueprint for actual food production. Below

mentioned are the main principles and keys to a fruitful recipe (Rodgers, 2007). It must be:

Reproducible – It must be written so that it is possible to repeat it with uniform results.

Concise – It should be precise but sufficiently comprehensive to provide required information

(Andaleeb and Caskey, 2007).

Easily Prepared – There must be minimum steps in an organized sequence. Ingredients ought to

be listed in the units of common parlance which augment accuracy.

Pleasing to the senses – Has satisfying and stimulating aroma and flavors with suitable mouth-

feel and texture (Edelstein, 2010).

Interesting – Carries certain appeal that is adds variety to the dish.



Toll Free No: +1 213-929-5632



Economical – It must entail attributes of economy – not every time from standpoint of budget

but also economy of material and human resources.

Thus, the recipe development process can be summed up through the following figure:

Sample Report on Menu Planning and

Product Development For Complete Essay Writing

Kindly Mail us at:

[email protected]




Toll Free No: +1 213-929-5632



Figure 2 Recipe development process

(Source: Recipe Development and Evaluation, n.d)

1.2

Location of the restaurant – If the eatery is located in a business area then the menu

must be engineered in a specific manner so that the service will be fast and it is

moderately priced.

Type of restaurant – If it is a Mexican restaurant then most of selection will be Mexican

(Kivela, 2001).

Type of guests – Type of customers, i.e. their income, religion, age group, spending

capacity must all be taken into account. For instance, high income group people normally

prefer a lavish meal as compared to middle class people.

Capabilities of the kitchen and wait staff – If an elaborate menu is out of bounds for the

cooks then it should not be planned (Kivela, 2001).

Seasonal Availability – Though there are technologies available to store any type of food

product for all year round, still, seasonal specialties should always be included in the

menu.



Toll Free No: +1 213-929-5632



Nutritional Content – It is important for the menu to be nutritionally balanced.

Menu Cost – It is also crucial to bear in mind the selling price of the food items so that it

is possible to control food cost (Hartwell and Edwards, 2009).

1.3

A number of factors are there which affect the service methods being adopted in food

service organizations. Some of them have been listed below:

Type of restaurants – If it is a fast food restaurant, then it stresses on speed of service

and customers have to place their orders on the counters and get their food products from

there itself. This is completely in contrast to a fine dining restaurant where table service

is provided to the guests. In family style restaurants, food is normally served on platters

and the guests serve themselves (MacFie, 2007).

Menu Style – There are a rage of menu styles available i.e. A la Carte, cycle menus,

buffets etc. Serving methods vary according to these styles as well.

Skills of the serving staff - In plush restaurants, the wait staff is highly trained and is

perfect in providing personalized services to the guests. On the other hand, in casual

dining restaurants, the staff members are not so skilled so as to provide highly

specialized services (Pechan, 2005).

2.1

Planning the menu product development involves a series of steps. These have been

outlined below:

Knowing the guest – This is the first and foremost step for successfully planning a menu.

It is imperative to compile the sales information, including the preferences of the

customers visiting the establishment, their age, how much money they spend and what all

things they order (Oosterveer, 2007).



Toll Free No: +1 213-929-5632



Diagnosis – The subsequent step is to properly analyze the menu items which are top

performers, which are in middle of the pack and those which are not having good sales.

Knowing own operations – The restaurant must have proper understanding of its theme

or cuisine in which it is specializing or wants to specialize. There needs to be sufficient

availability of equipment required to prepare the intended dishes. Suitable quality

standards need to be in place and proper budget must be developed to have an idea about

the food cost (Rivera and Shani, 2013).

Content – In this stage, the contents of the menu can be planned, covering the menu

sections or categories, the pricing structure and menu items in each category. Innovative

merchandising techniques, branding and compelling language will be used when

planning the contents.

Design – Subsequent to the finalization of the copy, the next step is to design the menu

layout in which the menu will be fitted (Amjadi and Hussain, 2005).

2.2

Menu is regarded as one of the most important tools for increasing sales of an

establishment. The development and preparation of the menu is reliant on the food preferences of

the guests. There are a number of factors which impact the menu development process like

customer needs, brand image, cost of ingredients etc. It is highly essential that the planned menu

caters to the needs and preferences of the guests. Avant-garde kitchen equipment is also needed

prior to finalizing the menu. Another crucial factor influencing this process is the availability of

skilled staff in both kitchen and service department (Rostron, 2011).

TASK B FINDINGS AND RECOMMENDATIONS RELATED TO FOOD SERVICE

ENVIRONMENT AND A NEW FOOD SERVICE CONCEPT

3.1

Menu designing or engineering as it is otherwise known, is an intimidating prospect for

foodservice operators. The current section delves into the designing of a menu for a restaurant

which specializes in Italian cuisine. The menu has been designed keeping in mind the process of



Toll Free No: +1 213-929-5632



recipe development. The nutritional content, attractiveness of platter, healthiness and hygiene

have all been borne in mind (Shiring, 2012). An authentic Italian menu has been prepared taking

into account the space, available equipment, work flow and efficiency of the restaurant. In

addition to this, the availability of needed ingredients during the lifetime of the menu, cost and

seasonal ingredients have also been considered. Besides this, for the purpose of stimulating the

interest of guests, dishes which are prepared using myriad of ways have been included. A variety

of cooking methods such as deep fried, boiled, poached, batter dipped, baked etc. First

impression generally makes a long lasting imprint on the intellects of customers. For this very

reason, the whole menu decidedly complements the theme, color, interiors, merchandising,

cutlery and space of the restaurant.

It has been ensured that the name of food items presented on menu are easy to read and

very attractive. Moreover, special attention has also been paid to place the popular items on top

of the list. There is a separate menu for every meal time. Furthermore, a there is no fixed single

menu will be circulated for a period of six months. A la Carte order style is there in the restaurant

and the customers can order as per their desire. The restaurant serves only lunch and dinner

which include a sumptuous variety of pasta, salads, appetizers, vegetables and desserts. The

restaurant does not serve beverages. Below presented is the menu:

Antipasti

Summer Salad £14.75

Fritto Misto (Selection of fried fishes) £17.75

Mozzarella in Carrozza (Mozzarella in stir fried bread with anchovy and garlic

sauce

£16.75

Culatello (Best Italian ham with cheese) £15.00

Avocado Bernado (Avocado with prawns, scampi and lobster) £16.25

Cozze Vongole (Clams and Mussels in parsley, rosemary, garlic, tomatoes and

white wine)

£18.00

Pasta e Risotti



Toll Free No: +1 213-929-5632



Pastachina (Owner’s secret recipe for Northern Italian lasagna) £16.00

Rissotto con Gorgonzola (Risotto with Cherries, Chicken and Gorgonzola) £18.00

Fettuccine Toscana (Fettuccine with truffle and Tuscan Sausage) £15.00

Spaghetti Aragosta (Spaghetti with Anise Seeds) £28.00

Desserts

Lemon Tart £8.00

Chocolate cake with mascarpone £8

Lemon Sorbet £7

Almond Tart with prunes £8

Pannacotta with grappa and raspberries £8

Proper attention has been paid to the balance of menu. There is a balance between

popularity of items, menu prices, food cost and marketing as well as financial considerations.

Apart from this, there is aesthetic balance of flavors of food, textures and colors. To top it all,

special focus has been given to maintaining the nutritional balance in the delicacies on offer. The

items on the menu as evident above have been described, are believable and easy to read. There

are decorative patterns such as borders, photographs and other artworks as well that totally suit

the style of cuisine being offered by the restaurant. The nutritional and dietary claims which have

been made are all supported by scientific data which the customers can check any time.

3.2

Consumers form their personal individual meanings from the service environment, all

through the service process, signifying that the consumer service experience is not solely

controlled by restaurant management. As some of the drivers are experienced only when they are

not present or when they are evidently pleasing or disturbing, it is crucial for the restaurant

managers to comprehend such dimensions for the purpose of treating them appropriately

(Pechan, 2005). Bearing in mind this aspect, the food service environment of the restaurant has

been designed and developed in tune with the menu, service style and recipe.



Toll Free No: +1 213-929-5632



The menu style of the bistro is A la Carte as the items are priced and listed and priced

separately. A formal seated meal style of serving will be followed in the restaurant keeping in

mind the menu, where all courses will be plated by the chefs and personally served by the

stewards to the guests. The décor of the restaurant includes an open kitchen, a rich interior and

grown up tables. There are hints of Italian culture everywhere such as pretty balsamic bottles on

the shelves, Venetian masks etc. The purpose of keeping an open kitchen is to provide a feeling

of relatedness to the customers. The guests can interact with the chefs while they preparing the

food and can even try their hands in cooking.

The food service environment will feature premium quality materials, with focus on

Italian atmosphere intended by the owners. The wait staff is going to proficiently trained wearing

formal attire. It will essentially be a fine dining restaurant. The conviviality of the food service

environment will be emphasized with a woody décor, ornate chairs and tables, wonderfully

patterned carpets and remarkable antique fixtures.

The menu does not include any frozen items and everything is prepared fresh. Therefore,

keeping the kitchen close to the restaurant floor is the most viable and optimal option. The main



Kindly Mail us at:

[email protected]




Toll Free No: +1 213-929-5632



aim behind this is to improve on-site service focusing on staff and kitchen layout, thereby

increasing customer satisfaction.

Figure 3 A typical floor layout to increase efficiency

(Source: Shiring, 2012)

Such food service environment requires detailed planning and preparation as well as

elaborate tableware than other layouts and styles. Food will be served from a from a side table,

food wagon or offered to the customers from a serving dish. Seven course meals are possible to

be served in this food service environment and after each course, the plates will be removed.

Conclusively, such setting will be the most appropriate and feasible for the restaurant as far as its

menu, recipe and serving style is concerned.

TASK C FINDINGS RELATED TO NEW FOOD SERVICE CONCEPT

4.1, 4.2, 4.3

Transforming concepts into prototype food products which can be seen, smelled, tasted

and savored is an especially choreographed set of events. New food product development



Toll Free No: +1 213-929-5632



demands intimate blend of experience, art, skills and technology. This can be better described

using the example of developing an Italian meal.

The ideal Italian meal – An Italian meal structure resembles other European ones, comprising of

breakfast, lunch and dinner. Mid-morning as well as mid-noon snacks known as “merenda” will

also be included in this structure. An Italian Dinner which is the main focus here involves four

courses i.e. the antipasto, the primo, the secondo, the contorno and the dolce. To have access to

such type of concepts, below mentioned steps need to be followed:

Choose base of item – This comprises of bread, risotto and chicken which meet the

demands of the consumers effectively. They provide freshly served antipasto in forms of

salads, selection of fishes etc.

Fill it – For the fillers, there are ham, chicken, avocado which ensure delectable food for

the guests and draws their attention towards the same.

Cover it from the top – Over the prepared meal, parsley, onions, oregano chili flakes are

sprinkled. An Italian salsa is also prepared as an accompaniment.

The aforementioned process provides myriad of delicacies to the customers as it presents

a complete assortment of a full course Italian meal. Food service in this context will be classified

and highly elite because Italian food is best savored slowly. The meal has on offer starters,

appetizers in form of pasta, rice, polenta and soup, main course in form of fish, meat and

chicken, platter of vegetables and a sweet dish in the end. This meal will be equally relished by

foreigners, locals and Italians. All sections of the society will have access to this meal except the

very impoverished. This is likely to generate high profit as it includes every item which an

Italian restaurant will serve. This concept of the Italian meal will be in the budget of majority of

the people and they will receive high levels of satisfaction after consuming these items. People

will be able to get different types of food products every day. Hence, the menu will become a lot

better and effective plus the preferences of the customers can be identified. Subsequent to the

identification of their preferences it becomes possible to highlight the top performing items, the

mediocre ones and the ones which are not generating expected sales.



Toll Free No: +1 213-929-5632



The best means of launching the new food concept is through placing posters and

hoardings on billboards and even by way of inviting people to an open food exhibition. An

attractive menu will increase the visibility of this new concept. The chefs can also recommend

this to the people visiting the restaurant. In addition to this, special offers and schemes can be

introduced in the beginning to induce the guests into trying this new meal.

TASK D REVIEW OF SELF LEARNING

The report emphasizes on manner in which menu planning and food development is

carried for various occasions and hospitality industry. I have gained a very deep understanding

and learning of various aspects related to the menu planning. The report although focused on

creation of plan for restaurant; it helps in gaining insights for taste and preferences of various

people. It is through in-depth research that I came across the fact that eating habits and

preferences for various individuals vary widely. Moreover, I have generated an idea of range of

eatables available in market place. The research taught me a lesson that running a restaurant is

not an easy task. The management is responsible for ensuring adequate satisfaction to its



Kindly Mail us at:

[email protected]




Toll Free No: +1 213-929-5632



members. It also brings forth the fact that every individual has different reasons for visiting the

restaurant. This in turn affects the eating preference and their final order. Most of the valuable

insight that gained while preparing menu for restaurant is appropriately costing different

products and fixing up adequate prices. It is one of the difficult and tedious task since you cannot

allocate cost to each dish separately. This is due to usage of similar raw materials for various

products that are eatables for restaurant. I agree on the fact that one has to completely involve

his/her brain while deciding prices for each of its eatables. Moreover, the food planning is an

area that is mostly based on human perception. I have also learned to understand the

requirements of other party and meeting them efficiently. Presently, I am in situation where I can

believe that you have to put yourself in other's shoes so as to understand their taste and

preferences. I can say that complete research was a journey to various learning and experiences

that I wouldn't have gained without conducting this research.

CONCLUSION

Hence, from the entire report, it can be concluded that menu planning and development is

a rather meticulous task and involves great deal of thought. Though it is time consuming, but it is

highly crucial for customer satisfaction. A menu is reflective of a restaurants’ capacity to offer

and serve. The serving styles, menu styles and recipe development process are crucial aspects

that need to be taken into consideration by every eating outlet. There is also a need to regularly

update the menu to incorporate the changing tastes and preferences of the customers. Properly

trained kitchen and wait staff are essential to ensure the successful of a good menu.



Toll Free No: +1 213-929-5632



REFERENCES Books and Journals

Amjadi, K. and Hussain, K., 2005. Integrating food hygiene into quantity food production

systems. Nutrition & Food Science. 35(3). pp.169 – 183.

Andaleeb, S. S. and Caskey, A., 2007. Satisfaction with food services: insight from a college

cafeteria. Journal of Foodservice Business Research. 10(2).pp.51-65.

Arora., 2007. Food Service And Catering Management. APH Publishing.

Edelstein, S., 2010. Nutrition in Public Health. Jones & Bartlett Publishers.

Hartwell, H. and Edwards, J., 2009. Descriptive menus and branding in hospital foodservice: a

pilot study. International Journal of Contemporary Hospitality Management. 21(7).

pp.906 – 916.

Kivela, J., 2001. Menu Planning for the Hospitality Industry. New Delhi: Global Book

Publishers.

MacFie, H., 2007. Consumer-Led Food Product Development. Elsevier.

Oosterveer, P., 2007. Global Governance of Food Production and Consumption: Issues and

Challenges. Edward Elgar Publishing.

Pechan, P., 2005. Genes on the Menu: Facts for Knowledge-Based Decisions, Volume 1.

Springer Science & Business Media.

Rivera, M. and Shani, A., 2013. Attitudes and orientation toward vegetarian food in the

restaurant industry: An operator's perspective. International Journal of Contemporary

Hospitality Management. 25(7). pp.1049 – 1065.

Rodgers, S., 2007. Innovation in food service technology and its strategic role. International

Journal of Hospitality Management. 26(4). pp.899-912.

Rostron, K., 2011. Strengthening national food control systems: A review of the literature and

insights from the movers and the shakers. Worldwide Hospitality and Tourism Themes.

3(5). pp.402 – 412.

Shiring, S., 2012. Professional Catering. Cengage Learning.

Online

Recipe Development and Evaluation. n.d. [pdf]. Available through:

<http://unaab.edu.ng/attachments/457_NTD%20401.pdf>. [Accessed on 1 July 2014].



Toll Free No: +1 213-929-5632





Kindly Mail us at:

[email protected]




Education

Sample Report on Menu planning and product development By Instant Essay Writing