UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT

UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT

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Unit 25:
Unit code: QCF level: Credit value:
Menu Planning and Product Development
Y/601/1762 5 15

•Aim

This unit will enable learners to understand menu planning and related product
development as strategic business processes, and acquire skills in effective
implementation of new products and services.

•Unit abstract

This unit introduces learners to the principles and objectives of professional
menu planning and meal management within the framework of a new product
development approach. The unit will utilise a range of hospitality scenarios to
explore the development process from a broad consumer perspective, which will
include cultural, physiological, psychological, socio-economic and other
dimensions. Also the unit will provide an appreciation and application of
market research to the process. This will include competitor analysis as well
as design and promotional strategies all of which contribute to the success of
the overall process. Learners will apply newly acquired management skills to
the development of new menu products and services. They will also conduct
research and evaluate current trends, and innovatory products and services. In
doing so, the unit provides opportunities for investigation, development and
analysis of menus and related products and services, as well as enabling
learners to demonstrate a creative and innovative approach to this important
management process.


1 2 3 4

Unit content

1. 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; timingHND Assignment Help

2. 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

3. 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

4. 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

Learning
outcomes and assessment criteria

Learning outcomes:
Understand factors that influence menu planning decisions Understand menu
product development planning processes Be able to apply design principles
within a food service environment Be able to develop specific and actionable
recommendations for a new food service concept.
On successful completion of this unit a learner will:
Assessment criteria for pass:
The learner can
: LO1 Understand factors
that influence menu planning decisions
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

Unit 29- Health promotions

Unit 4 – Personal  and professional development in health and social care

Business strategy assignment help
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

Guidance
Links
This unit can be
linked with the following units within the qualificatio

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.

Marketing essentials

Understanding specific need in health and social care
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.
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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