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Factors & Principles of Recipe Development

   

Added on  2020-11-12

9 Pages2300 Words263 Views
Menu Planning

Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Principles and factors of recipe development ......................................................................11.2 Factors that influence menu planning decisions...................................................................21.3 Factors that influence services methods................................................................................32.1 Stage of menu products development planning ...................................................................32.2 Influence of different factors on the development process...................................................4TASK B...........................................................................................................................................5Covered in PPT...........................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6.........................................................................................................................................................7

INTRODUCTIONMenu planning refers to the process of deciding what a company offer in meal to theircustomers, it include main dishes, side dishes and desserts. It is essential for a food and beverageoutlet to decide appropriate plan for meals and when they serve it (Bégin and et.al., 2014). Oneof the important part of menu planning is to decide type of food according to situation oroccasion and then schedule it according to a particular day. This report is based on Gianni'sItalian Restaurant which is owned and operated since 1989 and they offer home-made authenticItalian foods. They also offer facilities like gift certificates and customers can book their tableonline. This report is representing the different stages and its justifications towards effectiveproduct menu planning and developing. TASK A1.1 Principles and factors of recipe development The Gianni's Italian Restaurant is famous and provide various type of traditional Italiandishes which is healthy and full of proteins. The respective restaurant conduct research and thenmake changes according to needs and demands of customers. Best and attractive part of thisrestaurant is that they offer appropriate quality of goods and services that is liked by theircustomers (Daoust, 2017). So they decide to launch new product menu which provide creativeand traditional products to customers. The new concept or menu which is introduce by executivechef attract more customers but there are some positive and negative impacts of this that ismentioned below:-Advantage:-Modification and addition of new products range attract more new and present customersin effective manner.It come up with high competitive advancement to the respective company. Disadvantage:-This will directly impact on the product cost or price.The respective restaurant has to adopt new technique according to requirement and trainemployees or staff accordingly.Principles of recipe development: - 1

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