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Menu Planning and Product Development INTROUCTION

   

Added on  2020-10-22

8 Pages2243 Words164 Views
Menu Planning andProduct Development
Menu Planning and Product Development INTROUCTION_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principles of recipe development...........................................................................................11.2 Factors that influence menu planning decision......................................................................21.3 Factors influencing service methods......................................................................................2TASK 2............................................................................................................................................32.1 Stages of menu product development planning.....................................................................32.2 Influence on development process.........................................................................................4TASK 3............................................................................................................................................53.1 Menu design to reflect the menu compilation and recipe development................................53.2 Development of food service environment to support the menu, recipe and service style...5TASK 4............................................................................................................................................54.1 Consumers requirements for a new food concept..................................................................54.2 Justification for choice of new food concept.........................................................................54.3 Justification of re Jamie's Italian Restaurant commendations on the implementation of newfood concepts...............................................................................................................................54.4 Review of performance in relation to developing and implementing new food concepts.....5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
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INTRODUCTIONMenu-planning refers to the practice of planning regarding dishes that will be served in ameal. This is one of the core activity in relation to an organisation that deals in food business.Serving with a great menu that helps in attracting large consumer group will be one of themarketing technique for restaurants involved in food business. Planning for menu that will beoffered to consumers gives basis for product development. This development process forproducts gives new and different products or modification of various products. Process ofproduct development changes presentation of a existing product and offer a entirely differentproduct that satisfies a range of consumers (Ahn, Lee and Lee, 2016). Jamie's Italian Restaurant is one of the largest chain of restaurant in UK. This wasfounded by Jamie Oliver and his Italian mentor, chef Gennaro Contaldo, in Oxford, 2008. Tounderstand menu planning factors that influence it and product development planning process isdiscussed. Various principles with food service environment and actionable recommendationsfor food service concept will be discussed. TASK 11.1 Principles of recipe developmentFood industry is one of the fast changing area in relational to consumers preference andtaste. Development of recipe is based on the consumers current requirement. A chef in theorganisation helps in introduction of new products that is demanded by consumers. In Jamie'sItalian Restaurant menu development is based on various principles that are as follows-Creativity: It is one of the major factor which becomes basis for development of arecipe. As different consumers demands taste which is unique from the others and to providethem with the required taste creativity needs to be used. Jamie's Italian Restaurant chef wasagreed to this and appreciated the idea in which food is going to be introduced. Consumers Expectations: A product is developed and designed as per consumersexpectations and requirements. Recipe that matches with preference of consumers and makethem feel satisfied and worth to have needs to be introduced to the consumers. Culture and religion: Variety in food is largely affected by religion and culture in whichconsumers live. A dish which belongs to particular culture is introduced to consumers as level ofsatisfaction will be high by consuming this new recipe (Bhaskaran and Krishnan, 2019). 1
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