TABLE OF CONTENTS INTRODUCTION Menu Planning and Product Development TABLE OF CONTENTS
Added on 2020-12-29
14 Pages3209 Words395 Views
Menu Planning and ProductDevelopment
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC1.1 factor and principles affecting menu planning ...........................................................1AC1.2 Factor affecting menu planning .................................................................................3AC1.3 Element impacts food service method........................................................................4Gueridon Service.............................................................................................................................5AC2.1 stages of developing menu product ............................................................................7AC2.2 factor affecting Menu development process .............................................................8TASK 2............................................................................................................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................11
INTRODUCTIONMenu planning is process of organising the food ingredients, nutrition, serving style andpricing to make product healthy and competitive fit. Present report will articulate the factor andprinciple regarding food planning along with service method decisions. Study also renderunderstanding food menu development process and elements that hinder and faster thedevelopment process. Also, justification will be given for menu decision taken by prazzo, menudesign and development process. Lastly recommendation and suggestion will be made uponresearch and its finding. Reports will put light on new product “ Chinese- Italian fusion food”and its making. Prazzo is a famous Italian restaurant which offer casual dining service to itscustomer. It offers product like bubbling pizzas, classic Tiramisu, pasta and bruschetta to it'sguest.TASK 1AC1.1 factor and principles affecting menu planning Hospitality industry is considers as one of the most dynamic sector thus, it required toadapt changes as soon as possible to sustain market share and customer satisfaction. Prezzodecided to combine Italian and Chinese food altogether as its new product. Some factor are asfollows: Customer preference All consumers have different tradition, believe, religion, food habits which impact theirfood decisions. These factor influence restaurant owner to update their menu, otherwise peoplewill accept the food which can hurt sale. Life style Income level, age group, awareness, status and occupation impact the recipedevelopment. For instance high income and aware people chaoses healthy and nutritious food.Resources Availability Food planning highly depends upon season, environment, labour and transportation,therefore manager's meal planing also influenced by raw material procurement (Abbey, Wrightand Capra, 2015).Time1
Nowadays hostility industry become costumer friendly so manager now consider “Leasuire time of customer” in meal designing. For instance guest who have engaged scheduleprefers fast preparations' food and vice versa. Competitor Restaurant has to add on or change the ingredient, service delivery mode according to itsrevelry's strategies because in this business, consumer will easily switch from one to anotherfood provider.Other factorSometimes government also change the rules, regulation and compliance for industry forpublic health interest. For instance Health Menu Choices Act, instruct CaloriesAnd nutrition in food. Also, food chain should render all allergic warning, ingredients andprocess information on food packet. Globalisation- Globalisation indirectly impact the food industry. For instance people migrate from oneplace to another place for employment purpose, but mostly their food choice remain same asmother country (Linassi, Alberton and Marinho,2016). In such case try to bring fusion food.ALL the factor given above are relevant to food industry because these elements areclose to customer, and Communal only satisfies its guest only when they successfully target thetaste, quality and other need of the people.Advantage of the change Any alternation, modification and correction attract the people as this change bringquality in product and service. Food organisation also can improve its reputation in market bygiving quality food. Competitor advantage can be earn when manager successfully identifies andmeet the guest need, lastly customer sanitisation will reach to its top as new concept are buildupon market research.Disadvantage of the change New product and concept launching is highly depends upon accurate market information,continuous observation and market conditions (Gordon and Brezinski, 2016). And, thesedimensions are dynamic in nature so, food chains has to frequently change their operation.Frequent changes are costly and time taking step. In case of wrong interpretation and information2
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