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Menu Planning and Food Development PDF

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  2020-10-23

Menu Planning and Food Development PDF

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 2020-10-23

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MENU PLANNING ANDFOOD DEVELOPMENT
Menu Planning and Food Development PDF_1
Table of ContentsINTRODUCTION.....................................................................................................................3TASK A.....................................................................................................................................3AC 1.1 Principles And Factors Of Recipe Development.......................................................3AC 1.2 Factors Influence Menu-Planning Decisions.............................................................3AC 1.3 Factors Influencing Service Methods........................................................................4AC 2.1 Stages Of Menu Product Development Planning......................................................4AC 2.2 Factors That Influencing Development Process........................................................5TASK B......................................................................................................................................5CONCLUSION..........................................................................................................................5REFERENCE.............................................................................................................................6
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INTRODUCTIONMenu planning is the process of deciding what will be the starters, main dishes, sidedishes and desserts in the menu. Food development is the process of changing in existingfood products and making new food products. Menu planning and food development is animportant part of food and beverage industry which comes under the hospitality industry.Menu planning and food development is essential for the hospitality units so that they canattract the customers (Abbey, Wright and Capra, 2015.). Menu planning is done to providevarieties of foods to the customers and food development is done to make that menu moreattractive from the perspective of customers. Bella Italia is a popular Italian themed basedrestaurant (Molt, 2017). Present report will describe the principles and factors of recipedevelopment, factors which influence the menu planning and service methods. Report willtell the process of developing menu planning. Report will also give recommendation for anew food service. TASK AAC 1.1 Principles And Factors Of Recipe Development Recipe development is important for the Bella Italia because it is work as an internaladvertising tool which helps the restaurant to attract the customers. It also helps incommunicating of your brand to the customers which is important for the brand creation. Principles and factors of Recipe Development of Bella Italia are as follows - 1.Food Habits – Bella Italia should consider the food habits of consumers so that theycan get to know about the tastes, preferences, demand and habits of them. For thatthey can conduct researches, polls and questionnaires etc. 2.Types of Customers – Company should take consider the types of customers on thebasis of following characteristics such as age, sex, cultures, family background,income distribution and hobbies. These characterises impact the demand of the foodproducts (Beckley, Foley and Herzog, 2017). 3.Products and Integrants Availability - Company should take consider theavailability of products and integrants which is being used in making food. Afterconsideration, company should make planning of recipe. 4.Nutrition – it is another principle and factor that company should look at. Becausethe restaurant is open for everyone thus, it is necessary for company to take care oftheir health. 5.Techniques and Tips – Another factor that impact the recipe development ispreparation techniques and tips which should be according to the Italian theme base.Company also take care of the quality and taste of the food while using thesetechniques and tips (Dias, Ng, and Hussin, 2016). AC 1.2 Factors Influence Menu-Planning Decisions There are many factors that influence the menu planning decisions which is essentialpart of Bella Italia. Various factors are mentioning below –1.Season – Menu should be according to the season. Change in season impact the foodhabits, tastes, preferences and availability of food. For example – In winter, carrots,radish, tomato, peas, cauliflower, etc. are available and in summer, bottle gourd, ridgegourd, pumpkin, tinder, bitter gourd, etc. are available. Thus, according to the changein season, chef of company will also plan and take decisions regarding menuaccordingly.
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