From
idea to implementation, the process of menu research
and development requires familiarity with a wide
variety of topics, including
- Understanding
the collaborative stages of menu R&D
- Creating customer value as it relates to your corporate objectives
- Understanding the effects of food processing and resulting quality issues
- Employing sensory evaluation techniques
- Development of meaningful new product protocepts
and gold standards
- Understanding product scale-up
- Moving products from test kitchen to table
- Test market, launch and rollout best practices
In each 5-6 week course, participants will explore
one of the key disciplines of menu research & development
Marketing
& Consumer Behavior in
Menu Research & Development Syllabus
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Course
Mission
To
enhance the success of Menu Research & Development
in the foodservice industry through the application
of marketing concepts and practices.
Course
objectives
After
completing this course, you will
be able to:
- Explain the marketing process, and its
function and application in foodservice operations.
- Describe
the role of Menu Research & Development
in creating customer value and achieving the corporate
goals of foodservice operations.
- Identify
the stages of the Menu Research & Development
process and explain the importance of this process
in creating customer value in multi-unit foodservice
operations.
- Understand,
identify and provide examples of
external environmental influences
and their relationship to answering
the business needs of foodservice
operations.
- Describe
and employ creativity-enhancement
techniques and their role in ideation.
Conduct an analysis of a foodservice
operation, identifying its strengths,
weaknesses, opportunities, and
threats (SWOT), and apply the findings
to effective menu R&D.
- Describe
marketing and financial performance
objectives and identify specific
metrics that may be used to assess
goal attainment in the Menu Research & Development
process.
- Describe
and employ market test procedures
and explain the situations in which
each is appropriate.
- Interpret
the results of test markets and
use these results to make menu
development decisions in foodservice
operations.
-
Explain the role of marketing control during the
launch stage of a new menu item in a foodservice
operation.
Course Description
This
course is designed to introduce class members
to basic marketing concepts, theories, and best
practices as they apply to Menu Research & Development.
No prior courses or professional experience in marketing
are needed to succeed. The course is structured
on the Menu Research & Development process,
and examines the role of marketing and the specific
marketing activities that occur at each stage. Class
members are expected to be active partners with
the instructor in the learning process, and course
activities and evaluation will reflect both the
quality and quantity of contributions.
The
Culinary Art of Menu Research & Development
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Course Mission
To enhance the success of Menu
Research & Development in multi-unit foodservice organizations through the understanding and application of defined processes. Further, to aid in the personal professional development of those engaged in Menu Research & Development
by refining the skills they possess and broadening
their understanding of the necessity of a multidisciplinary approach
to their profession.
Course Objectives
After completing this course, the foodservice
professional will be able to:
- Understand the process of new product development and recognize the impact of organizational style on the effectiveness of the efforts.
- Execute effectively
in a multidisciplinary environment.
- Understand the
basic culinary skill sets required to develop safe, wholesome foods that
can be replicated in a foodservice operation.
- Define why new
products are needed, what drives them, and how they fit into the organizations
strategic direction.
- Participate effectively
in the creative ideation process.
- Understand how
corporate and outside influences impact the menu development process.
- Develop
a new-product development process tailored to their respective organization.
- Identify
crucial steps in the development of a protocept; also, understand the
role of the Gold Standard and their relationship to it.
- Identify key
culinary action points in the iterative process.
- Understand the
critical nature of the Scale-Up phase and their role as guardian of the Gold
Standard.
- Understand the importance of always doing an autopsy as a formal component of the new-product development process.
Course Description
This course is designed to provide foodservice professionals involved in the menu new-product development process a better understanding of their role and the culinary skills required to be more successful. Class members will see how their efforts are part of a multidisciplinary team approach, and how they can better integrate their skills with others to be more effective. The course will provide practical applications of the process theory so class members can improve their current new-product development effort. Class members are expected to be active partners with the instructor in the learning process, and course activities and evaluation will reflect both the quality and quantity of contributions.
Operational
Strategies of Menu Research & Development Syllabus
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Course
Mission
To enhance the success of foodservice professionals in the understanding of operational
logistics and food delivery systems, and how these factors directly impact
the Menu Research & Development process.
Course Objectives
After completing this course, you will be able to:
- Explain the role that operational logistics and food delivery systems play
in the Menu Research and Development process.
- Develop an understanding
and empathy for the operator and identify the day-to-day challenges they
face in implementing new menu items.
- Describe current
foodservice trends and identify possible implications they provide.
- Understand
the roles played by product expectations from guests, corporate strategy,
marketing, operations, and profitability.
- Evaluate the
operator back-of-the-house and front-of-the-house needs in the development
of new products.
- Investigate
potential product and supply chain options.
- Complete basic
financial analysis of new menu items and present possible sales and pricing
strategies as part of the new menu concept process.
- Develop effective
training and implementation tools that support the success of a new menu
product
- .Develop and
conduct an effective test market process for evaluating new menu items.
- Design and implement comprehensive launch and rollout plans for new products.
Course Description
This course is designed to introduce class members to details of front-line operations
and the factors that need to be considered as they apply to Menu Research & Development.
Basic understanding of foodservice operations is needed. The course is structured
on the Menu Research & Development process, and examines the role of operational
logistics and food delivery systems and the specific operations activities that
occur at each stage in the R&D process. Class members are expected to be active
partners with the instructor in the learning process, and course activities and
evaluation will reflect both the quality and quantity of contributions.
Food Science Syllabus
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Course mission
To enhance the success of Menu Research & Development in multi-unit foodservice organizations through the understanding of basic food science principles.
Course objectives
After completing this course, you will be able to:
- Describe the differences in attributes of all classes of nutrients.
- Describe the
nutritional and functional attributes of various classes of nutrients.
- Identify
the effects of varying processing procedures on the ultimate qualities
of finished products.
- Describe the
purpose, appropriateness and interpretation of a variety of sensory evaluation
techniques.
- Identify and
describe the differences between food safety and quality assurance programs.
- Describe
the purpose, appropriateness and interpretation of a variety of microbial
testing procedures.
- Describe the elements of an appropriate testing regimen to assure consumer satisfaction of a variety of products.
Course description
This course is designed to introduce class members to basic food science principles and best practices as they apply to Menu Research & Development. While no prior experience or coursework is required, it is expected that students will have a basic understanding of scientific principles. The course is structured on the Menu Research & Development process, and examines the role of food science professionals at each stage in the development process. Class members are expected to be active partners with the instructor in the learning process, and course activities and evaluation will reflect both the quality and quantity of contributions.
