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Menu Planning and Product Development

College: Mont Rose College of Management and Science

Unit Title : Menu planning and product development

Assignment Code: AB344H25

Introduction

The purpose of this assignment is to: Understand menu planning and   related product development as strategic business processes, and acquire   skills in effective implementation of new products and services.


There are four learning outcomes to this unit:

  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

Answer

Task : New Food Service Concept

4.1 Development of New Food Concept

The new food concept that is created to be launched is innovative and healthy ice creams and dessert. It is a known fact that sweet dishes are everyone's favourite and all the people all over the world have a sweet tooth. However, due to high caloric content and protein, many people are avoiding it. In today's health conscious world, people are more concerned about the food they intake and the nutritional value associated with the food. The innovative and healthy ice cream and dessert is created to provide the pleasure of sweet associated with health (Hager et al., 2016, p.5). The range of ice cream includes sweet potato cream cheese ice cream, sweet corn ice cream, coconut milk and grated coconut ice cream, green tea pistachio ice cream, mint chip ice cream. The new range of desert includes lemon yoghurt loaf cake, marbled banana bread, no-bake chocolate and peanut butter bars, low-fat cheesecake and oatmeal chocolate chip cookies.


Ingredients
Nutritional   Value
Sweet potato
Low fat, No cholesterol,
protein 1.1 g
 carbohydrate 23 g
Various vitamins and minerals
Sweet corn
Low fat, No cholesterol
Carbohydrate- 20 g
Protein- 1.6 g
Various vitamins and minerals
Coconut milk
Fat- 24 g
No cholesterol
Carbohydrate- 6 g
Protein- 2.3 g
Calcium- 1%
Vitamin C- 4%
Iron- 8%
Green tea
Antioxidants, alkaloids, Vitamin   A, D, E, C, B, B 5, H and K
Presence of manganese, zinc,   chromium and selenium
Presence of   epigallocatechin-3-gallate
Less amount of caffeine
Mint
Fat- 0.9 g
Cholesterol- 0 g
Carbohydrate- 15 g
Protein- 3.8 g
Vitamin A- 84%
Vitamin C- 52%
Calcium- 24%
Iron- 28%
Vitamin B 6- 5%
Magnesium- 20%
Yoghurt
Fat- 0.4 g
Cholesterol- 5 g
Sodium- 36 mg
Carbohydrate- 3.6 g
Protein- 10 g
Calcium- 11%
Vitamin B 13- 13%
Vitamin B 6- 5 g
Banana
Fat- 0.3 g
Cholesterol- 0 g
Carbohydrate- 23 g
Protein- 1.1 g
Vitamin B 6- 20%
Vitamin C- 14%
Oatmeal
Fat- 1.4 g
Cholesterol- 0 g
Sodium- 49 mg
Potassium- 61 mg
Protein- 2.4 g
Iron- 33%
Vitamin A- 8%
Vitamin B 6- 15%

Table 1: Nutritional value of Ingredients

(Source: Fieldhouse, 2013, p.421)

The ingredients that are being used have a high nutritional value such as potassium, iron, sodium, calcium, various vitamins such as Vitamin A, Vitamin C, Vitamin B, Vitamin B 6, and Vitamin B 13. The level of fat and cholesterol is negligible. The restaurant focuses on using organic and natural food products that do not contain antibiotics or hormones. The low-calorie dessert and ice cream do not include any artificial ingredients and for sugar, sucrose is used. Sucrose is a natural ingredient that is as a sweetener and increases the flavour of the food. According to Schifferstein (2015, p.30), the yoghurt used in the new food concept have calcium, vitamin D, fiber and vitamin A. It contains healthy probiotic, which helps in preventing stomach infection, reduce the level of blood pressure and help in boosting the immune system of the individual.

4.2 Justification of choice of food concept

According to Williams et al. (2016, p.1961), the people of UK is suffering from the problem of obesity in recent times. In the report of 2015, it was observed that 62.9% of the UK population were obese of which 67.8% were men and 58.1% women. The average body mass index of an adult in the country was over 30 and the prevalence is similar in both women and men (Noo.org.uk, 2017). The National Health Service has named Britannia to be the "fat man of Europe".


Figure 1: Obesity rate in the UK

(Source: Teamboom.net, 2016)

From the above figure, it can be clearly understood that the population of UK need to focus on health in order to eliminate or reduce the risks related to obesity. The customers are aware of the ill effect of rich and unhealthy food that contains high fat and cholesterol. It is necessary to switch to healthier options to prolong the lifetime of an individual. The new innovative and healthy ice cream and desserts can be introduced that can satisfy the taste bud of the customer as well as provide them with a healthy option.

The customer's requirement is being researched in implementing the new menu in the restaurant. According to Ashe and Sonnino (2013, p.1022), it can be stated that the process of development of new ideas, designing the menu and understanding the customer specification is a continuous cycle that is both focused and creative in nature. In the food industry, the process involves presentation and use of food that need to be designed according to the preference of the customers. In this industry, customers are considered to be the centre of interest and satisfy the customers are the aim of the restaurant. The launch of new food concept depends on the type of the menu, allocated budget and policies of the restaurant.

4.4 Review of Performance

After implementation of the new food concept, the sale figure improved. The previous sale percentage was 12% that increased to 28% in a period of 6 months. The customers readily accepted the new food concept of innovative and healthy range of ice cream and desserts. It can be seen that after dinner or lunch, 90% of the people order a dessert or an ice cream that was not seen over past 6 years. The customer enjoyed the sweet dishes thus, increased the level of customer loyalty. However, certain issues have been identified that need to be addressed. The issues involve analysing the factors that influence the taste of customers, to improve the food service environment and menu planning process.

The recommendations that can be implemented in order to address such issues are to develop the food concept keeping in mind the season and age of the customers. It can be clearly seen children do not like to have fruits alone, however when a banana is served in the form of ice cream they readily consume it. In addition to this, the restaurant can use seasonal fruits to make dessert and ice creams thus modifying the menu from time to time. This will give the customers a change of taste bud and variance in the menu.

Customer Testimonials