Menu Planning for Hotel Satisfaction
Added on 2020-06-04
7 Pages1823 Words1491 Views
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MENU-PLANNING
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Factors and principles of recipe development.......................................................................11.2 Factors that affect menu-planning decisions.........................................................................11.3 Factors that affects methods of service.................................................................................22.1 Stages in the process of menu product development............................................................32.2 Influences of various factors while developing a new product.............................................3TASK B...........................................................................................................................................4Covered in PPT...........................................................................................................................4CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................5
INTRODUCTIONMenu can be described in which number of dishes are included and required to servecustomers during the lunch, dinner and breakfast. The report will cover the process of selectingfood for special occasion. Factors that has a major impact on menu-planning and its process,requirement of resources to prepare food will be discussed. Meal planning activities andsequence of operations in order to achieve success will be discussed in this report.TASK A1.1 Factors and principles of recipe developmentIt can be said that recipe should be developed by following different factors andprinciples effectively. Such factors and principles associated with recipe will help to maintainand develop quality of food products with quality. Some essential flavours and ingredients mustbe consists in recipe which is required for the effective quality and tastes effectively. The recipeshould have a unique name so that customers in the market easily recognised it. It will help themto tell others about the recipe in case they like it (Barnes and Hooker, 2015). The ingredients inrecipe should be in proper proportions and quantity that will help to manage the qualityefficiently. Environment has a great impact on recipe that it should be suitable and properaccording to the temperature required for recipe in order to make it more effective for customersin the market. Product should be attractive that it will attract new consumers which will be doneby managing packaging and colours in recipe.Nutritional value: The recipe should consider proper and enough nutritions such as vitamins,protein etc. This will help towards improving the experience of healthy foods for customers inthe market effectively.1.2 Factors that affect menu-planning decisionsIt can be said that there are number of factors that affect the menu-planning decisionswhich should be considered while planning menu decisions. Here some of them discussed below:Balance: Balance is a crucial aspect of menu-planning that it should provide well-rounded mealseffectively. The menu should consists all the recipes such as salads, starters and desserts that itwill help customers to make their own choices with variety of recipes (Breck, Dixon and Khan,2016). While planning menu considering this is very important to keep the balance within thechoices one is offering to their customers in the market. Menu card should considered equal1
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