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
LO1 Understand factors that influence menu planning decisions

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; timing

LO2 Understand menu product development planning processes

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

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

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

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

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 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

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


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 organization
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 organisations 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 Blancs The Restaurant or similar, where
concept development is an explicit theme will be valuable.

BH027242 Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality
Management Issue 2 May 2011 Edexcel Limited 2011

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