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Factors Affecting Decision of Menu Planning - Desklib

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Added on  2020-06-06

Factors Affecting Decision of Menu Planning - Desklib

   Added on 2020-06-06

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MENUPLANNING
Factors Affecting Decision of Menu Planning - Desklib_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Explanation on the various principles of Recipe development. ...........................................11.2 Define factors which affects decision of menu planning. ....................................................11.3 Discrimination on aspects which affects method of services. ..............................................22.1 Stages of menu product planning. ........................................................................................3TASK B...........................................................................................................................................43.1 Justification on menu of design. ...........................................................................................43.2 Define justification of creation of environment of food service. .........................................54.1 Description and evaluation of new concept of food. ............................................................54.2 Description on justification of new food concept. ...............................................................64.3 Description on justification for launch of product at present. ..............................................6CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
Factors Affecting Decision of Menu Planning - Desklib_2
INTRODUCTIONThe menu planning is essential in order to attract the customer. The menu planning ishelpful in relation to suggest picking out the things, it is time consuming process. It must beprepared effectively (Boonme and et. al., 2014). There are list of dishes which is need to be servein a given meal. At the time of preparing the various things are need to be considered as widerange of resource which will help out to plan the process systematically. Thus, in this it is alsoessential to consider dietary need to people. TASK A1.1 Explanation on the various principles of Recipe development. Under this it can be said that in the process of menu planning and product development,recipe is need to be considered as one the effective and standardize method in order OT expertlycreation of food planning in restaurant (Chapman, MacLaurin, Powell, 2011). There is also needto have involvement of kinds of ingredients as are quantity of food, temperature and quality tohave tasty product. The term Recipe development is method which works as to experiment withvariety of food as are herbs, sauces etc. Thus, principles of recipe development as are- Accessibility- it can be said the substitution of foodstuff with the pulses and vegetable in mealwill be acceptable as it offers the sense of contentment and richness to producer. The all thingsare need to be considered at the time of making. Nutritional values- The activities of restaurant is based on Italian theme. Thus, it can be saidthat the nutritive values of recipe all together with energy, iron, fat, protein, vitamins are derivedfrom country wise food composition. In this it can be true to said that the food is need to benutritionally balanced. Food preparation techniques and cooking tips- The development in the aptitude and ability ofthe planters to put major consideration in the hygiene and well cooked food in diet act as mainconstitute to recipe development (Condrasky and et.al., 2013). In this there is one thing which isneed to be understand as are changes which are made in differed recipe and it is to be wellcooked food in diet has been a main constituent to recipe development. 1.2 Define factors which affects decision of menu planning. It is one of the most complex process. It is need to prepare in attractive manner so thatconsumer can feel attracted. The Restaurant is based on Italian theme. In order to achieve the1
Factors Affecting Decision of Menu Planning - Desklib_3
business planning and goals it is need to be arrange effectively. Thus, there are decision whichare need to be made by the enterprise and this all factor are need to be considered in followingmanner as are- Location of restaurant- In this it can be said that the menu is need to be planned on the basis oflocation of that area. This point is need to be considered majorly. Thus, there are prices of themenu are need to priced in moderate manner (Cunha, Stedefeldt and Rosso, 2014). The locationof firm affect the decision making. It can be understood with the help of instance as are if firm isoperating its services in the china, then to will select the price of its products as per thepreferences of people in that location. Present trends- The changes in trends also affect the decision of firms as it change the customerfocus related to products. In this manner the company need to analyse the present trends inprocess of menu planning. Availability of suppliers- In this they need to ensure the availability of suppliers which affectsthe decision of firms in planning, as there is need to have supplier who can supply raw material. Cost- This is one of major factor which can affect the choice and consumption of customer. Theprices are need to be decided in affordable manner so that each individual can willingly have it. Laws related to food- The all laws related to food are need to be prepared as it is helpful inrelation to maintaining of nutritional value of products. The company should offer hygieneproducts to customers. 1.3 Discrimination on aspects which affects method of services. These are various methods for delivering services to customers and it also affects theprofitability of enterprise. This is helpful in relation to create various growth opportunity forbusiness, the service methods are defined in following manner as are- Silver services- In some restaurants the Host operates this kind of services and in whichcustomer demand the food from menu presented by him. In this it is very essential to understandthe need of customer so that they can be satisfied. Buffets services- under this service the food are displayed and in this consumer will have it asper their wants (Gatchell and Helbing, 2013). There are number of hotel chain which offer thiskind of services to customers. 2
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