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[DOC] Menu Planning and product development

   

Added on  2020-06-06

10 Pages2875 Words418 Views
MENU-PLANNING

Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1AC1.1 principles and factors of recipe development.............................................................1AC1.2 factors that influence menu-planning decisions..........................................................2AC1.3 factors that influence service methods.......................................................................2AC2.1 the stages of menu product development planning ....................................................3AC2.2 the influences of different factors on the development process .................................3TASK B...........................................................................................................................................4AC3.1 Justification for a menu design to reflect the menu compilation and recipe development................................................................................................................................................4AC3.2 Justification of the development of the food service environment to support the menu,recipe and service style...........................................................................................................4AC4.1 findings of research into customer requirements for new food concept....................5AC4.2 choice of new food concept........................................................................................5AC4.3 Recommendations on launch/implementation of new food concept.........................6AC4.4 Review performance in relation to developing and implementing new food concepts..6CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8

INTRODUCTIONOne will undoubtedly will get gain from being a menu planner. By means of certainprocesses one can develop an effective menu which will lead to attract several customers in thismarket which will lead their new product design to create an immense impact on the customerswho want a new taste and some different concept to try. Building up a menu requires certainsteps which should fulfil certain criteria like methods for new product, expectation ofcustomers, religious factors and menu development and policy(Abbey, Wright and Capra,2015).TASK AAC1.1principles and factors of recipe developmentThere are various principle regarding development of recipe which are followed by everyrestaurant. Those principles are discussed as below:Method for Food ProductIt is considered as one of the issues which are very sensitive which can tremendouslyhave an effect on development of recipe. There are numerous method for food production whichincludes their particular structure and procedure, which are actually different(Betz and et.al.,2015). For an example there is a method which is known as Cook-Freze method in which food ismade to freeze for more than 90 minutes under the temperature 20 degree and then it may bestored for long duration with the maintenance of quality(Silvennoinen and et.al., 2015).Consumer ExpectationExpectation of consumer is very crucial for development of a new recipe as customer isthe potential consumer of new offerings while customer does not have an easy acceptance fornew products which can lead to a failure. Therefore customer expectation should be givenpriority a it is an important factor that influences the development of a new recipe.Religious factorReligious factor is another dimension which needs consideration because there are somefood items which are prohibited from the perspective of religious view .Therefore it is made tobe in consideration before including any food item in the recipe.Menu Development and policy1

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