UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT

UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
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LO1 Understand factors that influence menu planning decisions Menu development and policy
overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing


LO2 Understand menu product development planning processes
Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation; launch; advertising and other promotions New product pricing: impact of new product; value analysis (internal & external); differing value segments; products costs (fixed & variable); forecast of unit volumes; revenue and profit
LO3 Be able to apply design principles within a food service environment Menu
 presentation: language; terminology; design styles; colour; pictures; size; ‘white space’; theme reflection Ambience: creativity; theme relationships; the meal experience; service staff uniforms or dress code; selection of furniture; decoration; lighting; music; background sound; use of glass, mirrors, wood, contemporary materials
LO4 Be able to develop specific and actionable recommendations for a new food service concept
Project management: the critical nature of making the right decision and the relationship with business strategy; the management of quality and risk; delivering on time and within budget; the need for back-up planning and the measurement of performance
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UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand factors that influence menu planning decisions
Assessment criteria for pass
The learner can:
1.1 discuss the principles of recipe development
1.2 assess factors that influence menu planning decisions
1.3 discuss factors that influence service methods

LO2 Understand menu product development planning processes
2.1 discuss the stages of menu product development planning
2.2 evaluate influences on the development process

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

3.1 justify a menu design to reflect the menu compilation and recipe development
3.2 justify 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
4.1 research customer requirements for a new food concept
4.2 justify choice of new food concept
 4.3 justify recommendations on launch/implementation of new food concept
4.4 review own performance in relation to developing and implementing new food concept, suggesting improvements
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UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
Guidance
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

UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
F9: Build your organisation’s understanding of its market and customers
F10: Develop a customer focused organisation
F12: Improve organisational performance.
Essential requirements
Tutors must have technical qualifications and experience of working in food preparation and service operations. Experience of industrial developmental techniques through some form of work experience and/or research will be advantageous to learners. Access to industrial-standard food preparation and service environments are essential. Tutors must integrate practical ‘laboratory’ work to support recipe development.Employer engagement and vocational contexts
It is recommended that a wide range of perspectives is adopted for the delivery of this unit. For example, large-scale hospitality operations such as restaurant chains, school meals and other such providers, can be effectively utilised to address the learning requirements. Access to commercial environments is desirable in order to support the experiential aspects of delivery. They also provide a range of investigative and research opportunities, such as contact with consumers when investigating consumer awareness and expectations. A range of appropriate case-study materials and development materials from commercial organisations will be useful. Learners will benefit from access to a professional desk-top publishing resource and ICT systems. Viewing episodes of the TV series, Raymond Blanc’s The Restaurant or similar, where concept development is an explicit theme will be valuable.
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