This Menu planning product development assignment is given in HND Hospitality management course describes about the various phases of the better hospitality industry.

Introduction

One will undoubtedly gain from utilising a meal planner, if it is a prescribed in black and white or interrelated planner or merely hardly any notes jotted down on the reverse of a cover. By means of a small research, planning the meals beforehand can assist in saving time and wealth at the grocery store or as of rushing through the drive-thru at dine or lunch. Building up a meal plan is also useful for having a further nourishing, stable diet that comprises nutrient-rich foodstuffs from all of the five food clusters. One, who plans the meal well, can also manage the weight properly.

Task A: Produce a Research Report describing the factors influencing menu planning and menu product development processes

a) A discussion of the principles of recipe development

The recipe development is defined as experimentation with a variety of foods such as herbs, sauces etc. and making new recipes. The recipe developers can choose it as a profession as well. The principles of recipe development are:

• Accessibility : permutation of cereals with pulses and vegetables as in a meal is willingly acceptable, effortless to compose and offers a sense of contentment and richness to the producer. Salads and harmonizing food varieties achieve 90% whereas snacks and other nutritious recipes had achieved 89%.

• Nutritional Value : The recipe’s nutritive values, together with energy, iron, fat, protein, vitamins, calcium, are derived from the country-wise Food Composition and the Tables of Nutrient Composition of regional Food. The food has to be nutritionally balanced (Kivela, 2001).

• Food preparation techniques and cooking tips : Developing the aptitude and ability of the planters to endorse hygienic and well-cooked food in the diets has been a main constituent of the recipe development.

There is a simple principle- One should keep a note of the changes that are made in different recipes, and should keep the best one as a selected recipe for the future references.

b) An assessment of the factors that influence menu planning decisions

The factors that have effect on the menu planning decisions are:

1. Location of the establishment: The menu has to be planned on the basis of the location of the functional area. For e.g.: In business areas the services need to be priced moderately and quickly operated. Similar is the case for road-side, motels/highway based menus. The vendor in the residential area has to build a family-appealing menu, both in terms of cost and ingredients.

2. Type of customers: Kind of people in the area, their generation, sex, belief, livelihood, expenditure power also influences the menu. Individuals performing physical and laborious works need extra ample food as compared to the individuals who do secretarial job.

3. Seasonal availability: Even though in these days of frozen storage elements of all are accessible however foodstuff in season should be incorporated in the menu.

4. Accessibility of tools and ingredients in the kitchen: Menu has to be in compliance to the tools in the kitchen to prepare a dish. For e.g.: To make a grilled sandwich there is a need of griller, and similarly for the pasta salads, the sauces form a main part of the ingredients.

5. Potential of kitchen and services personnel: Do not arrange for a sophisticated menu if it is the away from the capability of the cooks. There is also a way to pre pack the dishes and serve them as needed. For these the preparer or vendor has to have a fair idea of the expected demand of the food (Bowen and Morris, 1995).

6. Leftovers in hand: It is in good health promotion to employ leftovers (of ingredients not cooked food) and recuperate little wealth or cost somewhat than ruining the food. Chefs talent is in altering residual to an innovative dish with the intention that consumer does not make out (Specialty of the day)

7. Cost of the menu: The selling price of the menu must be reserved in mind in order that the cooking cost is easily managed.

8. Policy of the business: Some organizations possibly will not supply exception foodstuffs due to their policy and business strategy for e.g.: pork, beef.

9. Service hours: It is also one of the factors that influence the type of menu.

10. Occasion: It is also a determinant for the choice of menu. For e.g.: Tea-party, marriage feast, birthday party etc.

c) A discussion of the factors that influence service methods

The service methods are mainly dependant on the size of the business. One can easily differentiate between the service methods of a small road-side restaurant as in comparison to the 5-star hotels.

It also is influenced by the nature of menu. If the menu is quiet extensive one, then the service will also need to be fast and up to the expectations of the customer, so that the business is either able to meet the current trends or even set a new trend for the industry.

The methods of delivery depend on the budget of the operations as well as its customers. In case of a budgeted hotel, the way of serving might not be highly impressive. However, the choice of service is also dependant on the customer’s budget.

The availability of the resources is also a factor that has a major impact on the service methods.

d) A discussion of the stages of the planning of menu product development

While planning for the menu product development, the first thing is idea (aim) that needs to be there and then the whole of the activities are aligned towards attainment of that goal. For this, there has to be SWOT analysis along with the study of the market trends with customer needs (Kim and Wilemon, 2002). The business has to decide on the kind of menu to be chosen. It can be a wide-ranged menu or a single cuisine menu. However, there have to be some specialities and various categories- buffets, ala carte, economy meals etc. After the menu is decided the resources are to be chosen with the cost, marketing techniques, development plans, management, cost allocation and the issues in the production process.

e) An evaluation of the influences on the development process

The influences on the development process are:

• Review of the business like changes in strategies and processes which are not beneficial for the business.
• The business sales volume also defines the processes of the business
• The expected and actual sales volume defines the selling price of the product.
• The cost and revenue generated are useful for defining the break-even quantity and price of the food offered.
• For the evaluation of the process it is necessary that there are comparisons among the forecasted quantity and the quantities sold.

Task B: Produce a Research Report presenting your findings and recommendations related to a food service environment and develop a new food service concept

a) A justification of the design of a menu taking into account the recipe development

Considering, Wimpy which is a large food chain in and out of UK, a franchise restaurant company with a blend of table facility and take-away arrangements in an area of approximately 165 locations in the UK. It is mainly a counter service, with hamburgers as its main product.

The restaurant has developed the early agenda of employment to reconsider 10 menu constituents to envelop all 50 and the FSA salt goals are currently a main aim inside Wimpy’s regular dealer reviews and inspections.

The restaurant has initiated additional than 10 new or reformulated central food articles that are lesser in salt as compared to the things they have reinstated. Out of the 50 chief (core) food constituents they currently have a sum of 31(62%) that are at or under the 2010 FSA objective for salt and 6 (12%) that are inside 10% of the intention salt outline.

The main customers are school/college students and fast food lovers. The customers prefer Wimpy’s restaurant as per the range of burgers that are offered at economical prices by the restaurant. After the entry of McDonalds, the sitting outlets have mainly transformed to the take-away outlets. The restaurants offer quick combo deals along with variety of Hamburgers. Once anyone opens up a Wimpy menu, there is a huge assortment of meal choices. Starting with burgers and seafood, wraps, mealtime to grills and toasted sandwiches to sweets and unbelievable coffees, the catalogue of preferences is nearly never-ending. All the outlets and franchises have got a prescribed uniform and dress for all the employees. The ambience is not only meant for the youngsters but also for the elderly people. It is a family restaurant that introduced 5 kinds of salads initially and now offers power meals and jacket potatoes. The restaurant service has included its calories value to the menu, so that the customers can easily choose their foodstuff (Sunley, 2000).

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b) A justification of the development of the food service environment to support the menu, recipe and service style

Established in 1954, Wimpy has turned out to be a symbolic British trademark, taking pleasure in outstanding service and immense superiority, freshly prepared foodstuff in a pleasant atmosphere.By means of 180 eateries all over the UK in High Streets, amusement joints and Motorway Service Areas, the Wimpy practice is at the head of individuals' intellects. Wimpy is a branded, quick laid-back eatery business scheme, providing worth for capital creations of a reliable excellence. While the business concentrates in burgers, brunches and brews it as well present a widespread assortment of meals to provide for each flavour.

Branded tableware and crockery is utilised, building Wimpy be prominent as a full-service eating place. An extensive menu is proposed together with supper, sweets, eminence coffee and for sure, their well-known 100% beef hamburgers of Wimpy. Each and every meal is freshly prepared to individual order. Carry away provision is too presented from these openings. The smooth flavour of Wimpy Premium Blend coffee depicts a broad variety of clients as it maintains the guarantee of its persuading fragrance.

Location

Wimpy outlet that we have referred is located inside the Halton Lea Shopping Centre and gains as of a broad array of harmonizing trades surrounded by the immediate neighbourhood. Being situated inside a shopping centre, appends a swarm of advantages not slightest; soaring footfall. The outlet is in the region of Halton and province of Cheshire in the region of 1 mile as of Widnes, 13 miles from Liverpool and 18 miles from Chester. It is rightly linked by the thoroughfare system and possesses a crowd of community transport links as well.

Premises details

 As mentioned above, the company is outlet preferably situated inside the Halton Lea shopping centre, gaining as of sufficient short-lived deal and repeat clients. The eatery gains from 62 envelop (Verbeke, 2004). On entrance, the eating place is open sketch with allocation and cooking region on the left and sitting room to the right side and back of the serving region. In the direction of the back of the places there is an undersized workplace and reserve storeroom area with purchaser round the corner. The trade advantages as of every one of the likely utensils for instance Griddle, bank of fryers, coffee apparatus dish-cleanser, refrigerators and chillers. The locations are put on more or less 16.7m x 5.2m and gains from unbelievable indication into the shopping hub. (also See Unit 32 Quality Management Assignment)

Trading hours

The working hours of Wimpy’s outlet is dependant closely on the shopping centre, which is operational from 9am to 5.30pm Monday to Thursday and Saturday, 9am to 8pm on Friday and 9am to 5pm on Sunday. The Wimpy business in this locality presently operates Monday - Saturday 9am to 5pm and Sunday 9am - 3pm.

Employees

The mentioned outlet is at present proprietor run and supervised through 3 amateur and 4 full time staff employees by a salary bill of roughly £4,800 for every month.

Task C: Produce a Research Report presenting your findings related to a new food service concept

The food business necessitates information as of both interior and exterior resources to assess and scrutinize business activities in addition to build well-versed trade decisions for a new food service concept. Therefore, information is broadly deemed as one of the mainly significant indescribable resources that new food service providers can enjoy, and is deemed necessary to the progress of business. On the other hand, information can simply turn out to be an advantage to a business if it is superior, handled and successfully put to use.

Fig: Development of product

The premature phase of the new food service concept process is the stage while new food concepts are initially deemed and shift from the stage- entry new food service concept process for additional expansion. These front- end actions are supposed to be interconnected, and that a mistake compared with front- end actions can bring about creation disappointment. Uncertainty is consequently an intrinsic feature of the new food service concept process, in terms of making out perceptions that are largely capable, and if the new concepts can achieve consumer approval (Johne, 1994). As a result, poor information administration at the premature phase of the new food service concept process can end in both food design and client approval difficulties occurring in the later phases of the new food service concept process, where expansion costs acquired can be tremendously high. The premature phase of the new food service concept process consequently offers an occasion to produce importance with, somewhat for, the client. Considering as clients are the ultimate stakeholders and authorities of new products, connecting clients at the premature phase of the new food service concept process would be anticipated to lessen the hesitation connected with the procedure of product expansion. In that logic, market direction is measured as the largely competent sources of administrating customer information, as market- adjusted outlets are thought as capable of congregation and circulating the knowledge and information.

The integration of customers’ worth- conception at the premature phase of the new food service concept process is supposed to construct outlets well again competent to get used to transforms in customers’ requirements. This in due course causes the conception of a profound association among the client and produces additional successful and proficient opportunities for gaining information, and eventually causes the superior stages of excellence and customer contentment (Heasman and Mellentin, 2001). In new food product development the client has a tremendously significant responsibility at the idea development phase of the new food service concept process in two reverences:

• The consumer being a source, and
• The consumer as co- creator in new food service concept.

In market- oriented outlets clients are taken as important co- creators as they can build a successful payment to food design and satisfactoriness. In outcome, it is considered that the incorporation of consumers among the multi- corrective new food service concept procedure can fetch new food service concept consultants nearer to perceive customers’ demands and requirements. Subsequently, market- oriented outlets, which encourage inter- divisional co- ordination, would be anticipated to enclose a comprehensible perception of consumers’ requirements, deal with information more successfully and powerfully, build up advanced new products and services to fulfil their requirements, and as a result, absolutely persuade the extent of modernization in outlets (Zahay, Griffin and Fredericks, 2004).

Significantly, incorporation among tasks and consumer information management can together be made easy throughout the idea expansion phase of the new food service concept process by the exercise of complex conception optimisation study methods for example focus clusters, conjoint examination and sensory examination. On the other hand, uptake of official conception optimisation study methods all over the segments and industries stays short or is functional in an improvised manner. Assembling consumer information by means of formal idea optimisation study processes effects in information that can be further effortlessly broadcasted all the way through the outlet. Further significantly, superior idea optimisation research ways smoothen the progress of nearer incorporation among technological Research and Development (R&D) and advertising roles in the fresh food product improvement process, which is a main feature for new creation victory (DeJong, Ocke, Branderhorst, and Friele, 2003). This market- oriented way to new food service concept can assist determine the probability and stage of market reception of new food service concepts, classify intention consumer clusters, and recognize the most favourable extrinsic and inherent characteristics motivating customers’ inclinations and approval of ground-breaking foods and drinks. Intentional-evaluations of food and beverage businesses all-inclusive time and again highlight the requirement for food outlets to develop their modernization and advertising potentials, with the intention of preserving aggressiveness in both domestic and foreign country markets. Particularly, the purposeful food and beverages market has been left out as an enormously imperativerising market, which the businesses and outlets could gain from by means of an amplified technical and market point of reference.

It is testified that roughly 70 – 90% of fresh serviceable food and beverages are unsuccessful in the initial years, which can be characterised to: pitiable consumer approvals of both a marketing and sensory viewpoint; efficiency and governmental subjects relating to

• Practical food brands;
• Poor consumer instruction;
• Wrong pricing,
• Endorsement and positioning methodologies; and
• Unsuccessful market fragmentation.

In reality, it is disputed that a lot of functional food and beverage outlets depend exclusively on the practicality or physical condition profits, and overlook other exclusive trade point issues for example features of sensory application or handiness, with the intention of adding a reasonable benefit in the food and beverages business. Particularly, it has been demonstrated that even if practical beverages tender health advantages, off- essences are capable of performing as a restraint to consumer approval, mainly as the beverages mislay their drink and enjoyment plead. Not astoundingly, for knowledge- oriented outlets, a separation scheme founded exclusively on practicality and related wellbeing assistances presents a short- term reasonable benefit simply: “over and over again knowledge is utilised to generate worth for the generator and this can now and then be an incredibly  diverse subject as of building customer worth”. These insights hooked on the expansion and intentional advertising of well-designed foods and beverages would recommend that consumer approval concerns at this premature phase of the new food service concept process are either disregarded or inadequately implicit by outlets, effecting in outlet’s let down to administer consumer knowledge efficiently, in addition to a lack of information administration among regulations concerned in the new food service concept procedure

Task D: Self evaluation

For the long term survival of the business, the market- oriented way to new food service concept has to be summarized which identifies the market sections, with alike inclinations, for careful efficient beverage notions. Additionally, well-designed foods and beverages have both demonstrated smart to businesses looking for expansion and maintenance of the premiums in the rising economies. By and large, the low sales performance of well-designed foods and beverages up to now might be to some extent described by the pursuance of a crowd- marketed produce by a first-class pricing approach. In that situation, the recreation testing can make it feasible to settle on if consumers would be ready to buy and sell or make transactions among major fundamental characteristics, functionality, category of fruit juice and worth. The superior conception optimisation study techniques for example conjoint study are able to help the outlets recognize, and appreciate, the communications and associations motivating purchasers’ preference purposes for explicit well-designed foods and beverages. This consecutively can help out food and beverage producers and outlets in discovering the best possible produce design characteristics, and connected best possible price or first-rate that consumers would be ready to shell out for supplementary practical components to foods and drinks (Gates, McDaniel and Braunsberger, 2000).

To develop on the deprived market performance of fresh well-designed foods and beverages a superior stress has to be laid in the direction of high stages of consumer association and incorporation by means of the new food service concept process is necessary. In this learning it is disputed that superior idea optimisation study processes are able to smoothen the progress of the incorporation of the consumer with the new food product development procedure, and develop consumer knowledge administration at the initial phases of the new food service idea procedure. For the long-term sustainability, superior notion optimisation research systems can be utilised to produce precious food design information, by altering implicit consumer information to precise actionable information, which can show the considered marketing and new product plan of ground-breaking foods and beverages, in a market- oriented way. This consecutively would help to endorse high stages of incorporation among the technological R&D and advertising purposes, causing further effectual and competent knowledge administration in the new food operations service concept procedure. Sophisticated concept optimisation study systems that proceed a firm’s perceptive of consumers’ food preference intentions and value schemes, by means of the incorporation of the consumer in the conception phase of the food creation expansion progression, can augment the likelihoods of new food service concept achievement.

References

Bowen, J. T. and Morris, A. J. (1995). Menu design: can menus sell? International Journal of Contemporary Hospitality Management. Vol. 7 No. 4. pp. 4-9. DeJong, N., Ocke, M.C., Branderhorst, H.A.C. and Friele, R. (2003), “Demographic and lifestyle characteristics of functional food consumers and dietary supplement users”, British Journal of Nutrition, Vol. 89, pp. 273- 281. Development of products extracted from http://www.powerdecisions.com/images/ProductResearch-page-graphic-imagemap4.jpg, on 03/07/2014. Gates, R., McDaniel, C. and Braunsberger, K. (2000), “Modelling consumer health plan choice behaviour to improve customer value and health plan market share”, Journal of Business Research, Vol. 48, pp. 247- 257. Heasman, M. and Mellentin, J. (2001), The Functional Foods Revolution. Healthy People, Healthy Profits? Surrey: Leatherhead International. Johne, A. (1994), “Listening to the voice of the market”, International Marketing Review, Vol. 11, pp. 47- 59.

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