Unit 25 Menu Planning and product Development

Aim of Unit 25 Menu Planning and product Development

This unit aims at developing the understanding of learners in the field of professional menu planning with respect to its objectives and principles. This unit would inculcate a wide range of hospitality scenarios for exploration of the development of a new product from the perspective of consumers. This includes considerations to physiological, cultural, socio-economic, psychological and other dimensions. This also provides an insight into the market research of the process including analysis of competitors and designing of promotional strategies for acquiring success in the overall process. This would further help the learners to develop management skills for developing new menu products.

Learning outcomes

1         Understand factors that influence menu planning decisions

2         Understand menu product development planning processes

3         Be able to apply design principles within a food service environment

4         Be able to develop specific and actionable recommendations for a new food service concept

LO1 Understand factors that influence menu planning decisions

This section provides an insight into understanding the aspects that influence decisions regarding menu planning. The learners would know the principles and policies they are required to comply with while planning a certain menu. They are also required to comply with certain factors such as taste, texture, colour, seasonal factors, appearance and commodity planning. They would acquire knowledge of inculcating creativity in cookery styles by maintaining the nutritional composition while developing new recipes. The learners would also understand the standards they need to meet in order to acquire good food systems.

LO2 Understand menu product development planning processes

This section helps the learners to acquire an understanding of the planning process of development of a menu product. The learners would be able to generate ideas regarding their strengths and weakness on the basis of SWOT analysis and also would know the consumer and market trends and their habits and patterns. This section would also provide an overview of screening and concept of testing. The learners would be able to understand the importance of analysis of market so as to acquire an idea regarding selling price to earn profits and increase sales volume. They would also acquire knowledge about the impact of a newly developed product through value analysis and product cost.

LO3 Be able to apply design principles within a food service environment

In this section, the learners would be able to understand the methods of applying design principles within the food industry. They would further be able to get an idea regarding the presentation of the menu and the ways to attract customers by providing good ambience including good decoration, lighting and music.

LO4 Be able to develop specific and actionable recommendations for a new food service concept

This section would provide an insight into recommendations that could be incorporated within the food environment so as to enhance their quality of products and services. This section would help the learners to acquire a good understanding of project management maintaining risks so as to come up with quality service.

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for pass   The learner can:
LO1 Understand factors that influence menu planning decisions	discuss the principles of recipe developmentassess factors that influence menu planning decisionsdiscuss factors that influence service methods
LO2 Understand menu product development planning processes	discuss the stages of menu product development planningevaluate influences on the development process
LO3 Be able to apply design principles within a food service environment	justify a menu design to reflect the menu compilation and recipe developmentjustify the development of the food service environment to support the menu, recipe and service style
LO4 Be able to develop specific and actionable recommendations for a new food service concept	research customer requirements for a new food conceptjustify choice of new food conceptjustify recommendations on launch/implementation of new food conceptreview own performance in relation to developing and implementing new food concept, suggesting improvements

Links

This unit can be linked with the following units within the qualification:

• Unit 5: Food and Beverage Operations Management
• Unit 8: Marketing in Hospitality
• Unit 10: Work-based Experience
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food
• Unit 29: Creative Patisserie
• Unit 30: New Product Development in Food
• Unit 31: Food Safety Management
• Unit 32: Nutrition and Diet

This unit also links to the following Management NVQ units:

• A2: Manage your own resources and professional development
• B1: Develop and implement operational plans for your area of responsibility
• B2: Map the environment in which your organisation operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• B12: Promote diversity in your organisation
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organisation
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility
• E7: Ensure an effective organisational approach to health and safety
• F1: Manage projects
• F2: Manage a programme of complementary projects
• F4: Develop and review a framework for marketing
• F8: Work with others to improve customer service
• F9: Build your organisation’s understanding of its market and customers
• F10: Develop a customer focused organisation

F12: Improve organisational performance