Menu Planning and Product Development - Report

Added on - 06 Jan 2020

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MENU PLANNING ANDPRODUCTDEVELOPMENT
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.2 An assessment of components that influence menu planning decisions..............................12.1 Description of the stages of the planning of menu product development.............................32.2 An Evaluation of the influence on the development process................................................5TASK C...........................................................................................................................................74.1,4.2& 4.3 Create and assess a new food concept including justification of company choice,customer requirement and recommendation to launch the new concept....................................74.4 Review own performance in relation to developing and implementing new food concept,suggesting improvements..........................................................................................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................16
INTRODUCTIONIn the present era, food industry is one of the sectors whose demand is continuouslyincreasing in the world. The good food and innovative offering is welcomed and acceptedthroughout the planet. Food business assists national income because it is one of the sectorwhich never end.The key source of profitability and success for every restaurant and food chainis menu. The menu is a list of food dishes which offered by resurgent to guest(Wood, ed., 2010).The following report provides a deep understanding and knowledge about food, recipedevelopment, and service system and so on. The major objective of this report is to understandthe process and system of food industry and the criteria through which it can gain success in thecompetitive market. Furthermore, this report describes the factor which affects the decisionregarding planning menu. Moreover, the menu and product development assist restaurant ingaining success has been also addressed in this report. In addition to this, stages of planning ofmenu product development have been also emphasized with respect of Little Chef restaurantchain which was established in 1958 in UK.TASK A1.2 An assessment of components that influence menu planning decisionsA menu is a list of food which is offered by the restaurant. It plays a very crucial role infood and recipe development.Menu planning is the process of organising meals and food forcustomer.With help of effective menu planning, firm can easily develop positive brand image inthe market and increase its profitability. At the time of developing menu it must considernutrition and ingredient that are available in the restaurant.Little Chef restaurant is the roadsidefood chain of UK and it was established in 1958.The major objective of this organisation is todeliver high quality food products to their customer. In the recent time, its revenue and image hassubsequently declined due to intense pressure of competition in the market. In order to increaseits profitability and brand image, the company is going to develop new effective menu. (Wood,ed., 2010) There are various types of menu such as A' la Carte, fixed price, carte du Jour, Tabled' Hote, dessert menu, beverage menu etc. Little Chef restaurant is going to develop dessertmenu. This is one of the most effective menus because guest prefers sweets or dessert aftertaking food.While restaurant takes the decision about menu, then various kinds of componentsmay influence it.These factors are as follows-
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