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Menu Planning and Product Development Assignment (Doc)

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Added on  2020-10-05

Menu Planning and Product Development Assignment (Doc)

   Added on 2020-10-05

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Menu Planning and Product Development
Menu Planning and Product Development Assignment (Doc)_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A (Written Report)...............................................................................................................11.1 Discourse the principles of recipe development...................................................................11.2 Assess factors that influence menu planning decisions........................................................21.3 Discuss factors that influence service methods.....................................................................32.1 Different stages of menu product development planning.....................................................42.2 Evaluate influences of different factors on the development process...................................5TASK B ( Presentation)...................................................................................................................53.1 Justify menu design for reflection of menu compilation and recipe development...............53.2 Justification of development of food service environment to support the menu, recipe andservice style.................................................................................................................................64.1 Findings on customer requirements for a new food concept................................................74.2 Justification of choice of new food concept..........................................................................74.3 Recommendations on launch/implementation of new food concept....................................84.4 Review on own performance in respect to developing and implementing new foodconcepts.......................................................................................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
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Menu Planning and Product Development Assignment (Doc)_3
INTRODUCTIONMenu planning refers to process of decision-making in which chef decides what is to beprepared for every meal. It consists of different dishes, they include, starters, main dishes anddeserts. When new dishes or food items are being added into menu then lots of complicationoccurs (Bégin and et. al., 2014). In this report Zizzi restaurant is considered. It is a food chainwhich is established in 1999. It is a chain of Italian cuisine in UK. This report includesdevelopment of menu and factors which have impact on different methods of services. Apartfrom this, it also includes needs of customers with measuring of their performance by whicheffectiveness can be attained in process of development of new food concepts.TASK A (Written Report)1.1 Discourse the principles of recipe developmentIt is essential for chef and cooking staff to focus on recipe and quality of the same.Zizzimakes sure that fascinating menu which is amicable as well as eye catching is provided to theircustomers. When recipes are developed, different principles are taken into consideration, theyare mentioned below:Create healthier recipe:Angelo Garofalo (executive chef of Zizzi restaurant) believesthat recipe must not be only tasty and munchy but it should be mixture of balanced and healthyingredients. They ensure that their ingredients must complete the balance of health. Alternatives of ingredients and making healthier food: Their focus is to build a menuwhich has enhanced values of nutrition, they try to use less sugar, calories, fat and salt. Chef ofZizzi restaurant ensures that carbohydrate and proteins are present in their food.Healthy cooking: Chefs of Zizzi restaurant made sure that, food is not fried heavilywhich ensures that they are not giving their customers imbalanced food. Apart from this, theyassure that food is digestible and edible (Daoust, 2017). Consistency of product: This means that quality and taste of recipe must be maintained.Chefs of Zizzi restaurant hold up flavors and authenticity of their dishes by using fresh groundspecies.Target audience: Recipes are prepared in accordance to demands and requirements oftheir (Zizzi restaurant) target audience.1
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