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

1. 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

2. 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

3. 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

4. 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

5. 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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