This challenging individual assignment will assess your ability to design and upgrade the menu of an
existing restaurant in a country and region of your choice. You are asked to design and promote concepts
relating to the use of quality ingredients that may enhance the nutritional value of the innovative new
menu. In turn this is considered to create a new marketing opportunity which may provide a boost to your
existing business and to attract new clientele. For your chosen region and country, you are required to
research and understand the availability of local high quality ingredients as well as imported ingredients.
The project proposal will test your understanding of basic nutrition concepts, ingredient sourcing,
knowledge of future trends, technical skills as well as your creativity and entrepreneurial spirit. The
project should also demonstrate your sound business knowledge and your sense of realism.
Restaurant Location: Entirely of your choice, but needs to be fully justified in your proposal
with projections for target group of customers.
Ingredients: As far as possible locally sourced and of high quality.
You should aim to make a good and convincing case for your proposal based upon both the overall
culinary appeal of your new menu and its overall impact on nutrition, health and wellness.
To apply knowledge gained in class and through own research methods regarding the nutritional
value of ingredients to enhance the overall nutritional quality and appeal of a restaurant menu.
To demonstrate awareness of ingredient quality as well as the potential health and marketing
value associated with the use of locally sourced or imported ingredients. Considerations of the
quality of ingredients are emphasized (traceability, organic, sustainability of supplies and
environmental impact) .
To assess the nutritional value of the newly designed menus using nutritional applications in
order to correctly highlight the attributes of the individual ingredients and/or prepared dishes.
Organization & Methodology:
It is recommended that you consult with the lecturer after choosing your target region/country and have
put together a first draft outline of your report.
Total word count of report including tables 2200-2500 words (excluding references and
appendices or annexes).
The inclusion of a full reference list at the end of your proposal is required (APA style).
a) Visually attractive report cover as well as the official GLION cover page
b) Table of Contents
c) Introduction Section (approx. 300 words)
o This section should set the scene and define the reasons that you have chosen this
particular location for your restaurant.
d) Research Methodology (approx. 200 words)
Describe briefly the desk research that you have undertaken. Please also detail any software or apps that
you have used to make your nutritional calculations.
e) Description and Presentation of Final Concept/Main Body of Report (approx. 1500 words):-
Please consider the following:-
Market analysis (identifying gaps and opportunities in the market)
Customer target group?
Origin of ingredients (locally grown or imported)
Sustainability of ingredient supply
Nutritional attributes of individual ingredients and final menu proposals
Menu design to illustrate purported health benefits
Concepts Proposal (s)
a) Details of new recipe and menu proposals (to include ingredients listings, recipes and full
nutritional analysis. Additional instructions will be provided in class). At least 9 new dishes
(3 entrées, 3 main courses and 3 desserts) should be prepared which should include at least 1
b) Accompanying beverages and brief nutritional description.
c) Health claims (if relevant and permitted)
d) The ingredients lists and recipes (in the appendices or annexes)
e) If possible photos of selected new dishes and beverages
Note: In order to communicate the nutritional significance of each dish and menu to a daily diet, the
analytical values should also be expressed as a percentage of a Daily Reference Intakes or DRI’s using
the most recent guidelines established by the U.S. Food and Nutrition Board, Institute of Medicine,
National Academies (2011).
Conclusions (200-300 words)
-To include a final message to help convince the client/customer that your upgraded restaurant is worth a
References and Resources Available:
Course page on Moodle PG 433 2015.2 (various hand outs and web links available)
Library texts and databases
You must use articles taken from: reliable academic sources: e.g. Literary Reference Centre,
Ebsco and JSTOR which are all available on the Glion library website
http://library.myglion.com/library/en/en-en/index.cfm or Google Scholar.
Learning Outcomes :
1. Appreciate the history and evolution of gastronomy and relate it to the current definition(s) of
2. Compare the cuisine from various cultures in terms of nutritional diversity and quality.
3. Understand the importance of preparing nutritious meals to overall health and wellbeing.
4. Evaluate the basic nutrition profiles of foods, beverages and menus.
5. Appreciate the specific components of foods, beverages and superfoods in terms of their healthenhancing
6. Make a more informed judgement with respect to the potential of entrepreneurial opportunities
related to gastronomic nutrition
Grading Criteria Marks (Total 40)
Technical Accuracy/Quality of Content 20
Presentation style , layout and grammar 5
Common Skills developed/Assessed:
own role and
own time in
skills gained to
effectively as a
member of a team
COMMUNICATING 9.Receives and
responds to a
in a variety
in oral and
Please add to cover page and check you are using the latest version of the cover page
STATEMENT OF AUTHORSHIP
I confirm that this work is my own. Additionally, I confirm that no part of this coursework, except where
clearly quoted and referenced, has been copied from material belonging to any other person e.g. from a
book, handout, another student. I am aware that it is a breach of GIHE regulations to copy the work of
another without clear acknowledgement and that attempting to do so renders me liable to disciplinary
procedures. To this effect, I have uploaded my work onto Turnitin and have ensured that I have made any
relevant corrections to my work prior to submission.
Student Name(s) and Signature(s):
DRAFT DOCUMENTS (if you are authorized to use the drafting function)
You are allowed to upload as many drafts as you feel necessary before the final due date, as long as you
leave a 24 hour gap between each upload to allow Turnitin to review the report.
It is your responsibility to check your own Originality Report and to ensure that you have removed any
possible elements of plagiarism or bad practice (please refer to your APA pocket guide on how to
You are required to submit a hard copy of your work to the Academic office reception desk by
the stated deadline. Late work will not be accepted, and you may receive zero for your work.
You are also required to submit an electronic copy of your report to Turnitin, otherwise the work
may not be accepted and you may receive a zero or other penalty
The final piece of work must be uploaded in enough time for the system to accept it on the due
date. The system sometimes takes longer than normal to accept reports (from 30 min up to few
hours). Please note that larger reports will upload more quickly if they are saved as a pdf. file
The hard copy will be graded and your electronic copy on Turnitin will be used for reference
Referencing will be checked on the hard copy as Turnitin only checks similarities.
Should you have difficulty using the system, you must contact your lecturer immediately (leaving
this until the last minute is unacceptable). It is YOUR responsibility to upload your own work and
last minute IT issues will not be considered as mitigation.
Late submission will be judged on the basis of the paper copy
You must not upload your work onto another person’s account. If this happens, your submission
may not be assessed, leading to a zero.
You are required to agree to the Turnitin usage policies when you first access the Turnitin