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Creativity and Innovation in Haute Cuisine

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Added on  2020-10-22

Creativity and Innovation in Haute Cuisine

   Added on 2020-10-22

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Research Principles (1539) – Research ProposalStudent Details:Family name/s: First name/s:Programme: You’re Research Project Proposal:1)WHAT IS YOUR AIM?Your AIM:The innovation development process of Michelin-starred chefs 2)COMPILING YOUR OBJECTIVES Your Objectives:Which section it coversObjective 1(Literature review)To study on creativity and innovation in Haute CuisineObjective 2(Literature review)To evaluate impact of managing culinary innovation processObjective 3(Primary Research)To find out basic difference between traditional and Michelin starred chefs for new product development.Objective 4(Findings/AnalysisTo research on innovation development process of Michelin starred chefObjective (ConcludeTo recommend ways of innovation development Page 1
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5) (Recommend)process of Michelin starred chefPage 2RATIONALE:All the Michelin chef around the world use sequential and top to down process and not the culinary operation in general sense while preparing their food. Culinary innovation is that which help chefs to develop specialised high quality of food products for consuming and marketing purpose (The innovation development process of Michelin-starred chefs, 2018). Under this main focus will be on creating prepared food that is mainly designed for the today’s environment typically for the third party food companies. This process includes with competitive analysis, product and price research and then the food production its distribution will take place. The developing new food anddrink products mainly depend upon requiring of knowledge based on ingredients and process techniques which is under legislation and as per demand of customers. So this report will study the culinary innovation process that is mainly used by Michelin starred chefs around the world.
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3)THEORETICAL FRAMEWORKPage 3To evaluate impact ofmanaging culinary innovation processTo study on creativity and innovation in Haute CuisineProduct development.To find out basicdifferencebetweentraditional andMichelin starredchefs for newAIM:The innovation development process of Michelin-starred chefs”To research on innovation development process of Michelinstarred chef
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4)TOPIC CHOICE MATRIX What key terms/concepts will youuse in your work:Innovation in culinary processNew product developmentWhat theory/models will beapplied in your work:The Innovation Development Processof Michelin-starred ChefsWhat data or information will youneed to collect for your research? The data related to culinary processand product development based onnew innovation process of Michelinstarred chefsWhat will you need to consider forPrimary research and datacollation? The primary data is collected by 10 students and 5 staff members of UC Berkeley of Birmingham.Measurement – How will youmeasure your data? Trends, pro’sv con’s, SWOT, Buyer behaviors,etc. Data will be measured using qualitative research analyses methods like that of thematic analysis Contribution: to whom and whywill your research be of interest(or of use)?This data and research is very much important for students who are pursuing their Culinary Arts Management from Page 4
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