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(PDF) Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

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Added on  2020-10-22

(PDF) Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

   Added on 2020-10-22

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Menu planning anddevelopment
(PDF) Menu Planning and Product Development_1
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC1.1. Principles of recipe development...................................................................................3AC1.2 Factors that influences menu planning decisions............................................................4AC1.3. Factors that influences services methods........................................................................5AC2.1 Stages of menu product development planning...............................................................6AC2.2. Evaluate the influences of different factor on development process..............................7TASK 2............................................................................................................................................8Covered in ppt.............................................................................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
(PDF) Menu Planning and Product Development_2
INTRODUCTIONMenu planning is the best way t make sure about the eating a balanced or not andmeeting with nutrition which is needed. It is important because it helps to save time or money,promote healthier choices and help to improve skills of shopping grocery (Armstrong and et.al.,2015). Present study lays emphasis on “Pizza union dalston” which is established in London. Itserves various Italian foods in their restaurant to customer. Management treat their customer veryfriendly and quick services of a pizza on fine pasta. Study lays emphasis on principles andfactors of recipe development and factors that are influences menu planning decisions. Reportwill cover by the factors are influences services of methods, stages of menu planning and alsoevaluation of factor which are help to develop process of menu planning.TASK 1AC1.1. Principles of recipe development.The recipe development is important for improvement of business process. It is highlyrequired to be a maintained a proper guideline about the what management of pizza uniondalston serves to their customers. The principles are as follows:Availability of resourcesIt is important to know about the resources like raw material; of food preparation isproper or not (Buisman And et.al., 2019). That help to create strategic planning of recipedevelopment. According to this principle every restaurant needs a proper material for preparingfoods. Taste and quality of foodIt is another significant factor that has to consider. Taste and quality of foods is alwaysmatters in presence of customer and restaurant. Every customer has their different taste andpreference in that management have to make foods with proper and effective taste. Taste of foodand quality of foods is maintained by restaurant then customers attract towards it. InstaurationCreativity is the best policy for attract customers towards the restaurant and to bedifferent from others (Fuller, 2016). Sometimes omission is highly approving by customers. Itscalled presentation and some changes in test of foods. This help to management of restaurant. Ascertaining aliment
(PDF) Menu Planning and Product Development_3

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