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Meal Management and Product Development : Assignment

   

Added on  2020-07-23

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MEAL MANAGEMENT&PRODUCT DEVELOPMENT
Meal Management and Product Development : Assignment_1

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss principles and factors of Recipe Development...................................................11.2 Assess factors that influence menu-planning decisions...................................................21.3 Discuss factors that influence service methods................................................................22.1 Discuss stages of menu product development planning...................................................32.2 Evaluate influences of different factors on development process....................................4TASK 2............................................................................................................................................4Covered in PPT.......................................................................................................................4CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................5
Meal Management and Product Development : Assignment_2

INTRODUCTIONNew product development is a concept which allows a company to expand its businessoperations in order to gain more profit and larger market share in company and there are variousfactors which affect this kind of enhancement whether directly or indirectly. It is confirmed thatcreation of novel item would be a success for association even it cans showcase a failure also andto get rid out of these kind of situations all factors that are related with new product developmentmust be taken into consideration. Fat Duck is a restaurant which is found in UK in 1995 andJonny Lake is its head chef who is responsible for new food concept creation (Swarbrooke andPage, 2012). TASK 11.1 Discuss principles and factors of Recipe DevelopmentReason of new product development: The Fat Duck is a restaurant which is serving itsclients in and around UK. Main reason of developing a new food concept is to expand businessand to gain competitive advantages in marketplace because new food concept is a fresh ideawhich is not launched yet in any restaurants and hotels.Advantages of change: There are various benefits of change which are described asfollows: Change allows a restaurant to adopt critical situations in a better way for expandingbusiness and to increase profit and market share. It works as strengths and opportunities which association can avail for making entry innew markets (Fuller, 2016). Disadvantages of Change: There are many disadvantages of revulsions which are elaborated asbeneath: Change is never free and it always increases cost to restaurants. Many times, workers of association resist to modifications because they are not mentallyprepared. Principles of Recipe Development: There are so many principles which are considered in recipeenhancement:1.Cooking Overture: A recipe should be properly cooked by following simmering,broiling and grilling.1
Meal Management and Product Development : Assignment_3

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