(PDF) Menu Planning and Product Development

Menu Planning and Product Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
AC1.1 Discuss the principles and factors of recipe development...............................................3
AC1.2 Assess factors that influence menu-planning decisions..................................................4
AC1.3 Discuss factors that influence service methods...............................................................4
AC2.1 Discuss the stages of menu product development planning ...........................................5
AC2.2 Evaluate the influences of different factors on the development process ......................7
TASK B...........................................................................................................................................8
AC3.1 Justify a menu design to reflect the menu compilation and recipe development ...........8
AC3.2 Justify the development of the food service environment to support the menu, recipe
and service style..........................................................................................................................8
AC4.1 Show the findings of your research into customer requirements for your new food
concept........................................................................................................................................8
AC4.2 Justify your choice of new food concept.........................................................................9
AC4.3 Make recommendations on launch/implementation of your new food concept..............9
AC4.4 Review your own performance in relation to developing and implementing new food
concepts.....................................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Menu planning and product development is basically a process for managing the food
and beverage organization. It is important concept through which attracts to the customers
towards the products and services. This report will discuss about the different factors that
influence for menu planning decision. There are different stages of menu product development
that help for increasing the demand in global marketplace. This assessment will describe the
finding on the basis of research to analyze the need and requirement of consumers. Little Italy
Restaurant is launching a new food product and implementing of new concept in marketplace.
This will be help for managing and controlling the performance of organization in appropriate
manner.
TASK A

To
The Board of director
Little Italy restaurant
Sub : Menu planning and product development
Date : 25/2/2019
AC1.1 Discuss the principles and factors of recipe development
Little Italy restaurant can use various factors that help for developing a new recipe and
launch in marketplace. It is highly required to maintain a proper guideline about the restaurant
to their customer. This restaurant is mainly engaged with the customer to serve the food item
according to their requirement (Ahn, Yeo and Nam, 2018). People can choose the new dishes
and always attracted towards the specialty of restaurant. They also must consider different
aspects of recipe development. There are different principles discussed in followings:
Cooking Overture- This is the new formula that should be made of particular food items
for customers. It can be used the grilling, broiling and simmering recipe that can be cooked a
food items. This process will help for maintain the consistency of task and also managing the
quality of recipe.
Ascertaining aliment- It is also another most important issue that can look at the time of
recipe development. The food is important for generic public and restaurant considered as
important principle to control the health issues.
Instauration- Creativity is necessary part of recipe development that something
exception is highly favorable to the consumers. Little Italy restaurant should be tried out the
before ceding to the client by authority.
Quality and taste- It is the most significant factors that has to be considered. Little Italy
restaurant always maintain the taste and quality of food. It can change in frequently and client
lose their interested towards the meal.
AC1.2 Assess factors that influence menu-planning decisions
Menu planning is an important part in Little Italy restaurant that help for controlling the
planning decision of menu. There are different type of factors that influence the menu planning
decision in Little Italy restaurant.
Service- Little Italy restaurant is provided the food items and new dishes to the
customers on the basis of weather condition. The demand of people has changed in different