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Menu Planning and Product Development Assignment 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. The brief emphasizes the importance of market research, competitor analysis, and design and promotional strategies in the success of menu planning and product development.

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Added on  2020-12-24

Menu Planning and Product Development Assignment 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. The brief emphasizes the importance of market research, competitor analysis, and design and promotional strategies in the success of menu planning and product development.

   Added on 2020-12-24

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MENU PLANNING ANDPRODUCTDEVELOPMENT
Menu Planning and Product Development Assignment PDF_1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Principles and factors of recipe development............................................................................11.2 Factors that influence menu-planning decisions........................................................................21.3 Factors that influence service methods......................................................................................32.1 Stages of menu product development planning.........................................................................52.2 Different factors on the development process...........................................................................6TASK B...........................................................................................................................................7Enclosed in ppt ......................................................................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................9
Menu Planning and Product Development Assignment PDF_2
INTRODUCTIONPlanning and managing menu and its elements within any food service providers is theprimary action that need to be considered. It includes consideration of number of factors relatedto suppliers, staff and other related elements (Linassi, Alberton and Marinho, 2016). The studywill present given tasks in the context of Little Italy, a restaurant in UK established in year 1995famous for its Italic cuisine.This study will focus on a new food concept that is American- Italian” introducing byselected restaurant. It will present a description to some principles and factors affecting thedevelopment of recipe within selected restaurant. It will also cover the factors that areinfluencing decisions related to menu planning process with explanation to different factors onthe development process. The report will describe stages of menu product development planning.Along with it will some justifications related to menu design, selection of new food concept anddevelopment of food service environment. TASK A1.1 Principles and factors of recipe developmentBasic principles of recipe development for selected restaurant are-PRINCIPLESDESCRIPTIONProviding quality servicesIt the fundamental principle of restaurants or hotels to provide quality offood to its customers. They must maintain level of hygiene, high quality ofraw materials for preparing the dishes (Gottschall, Gultek and Heroux,2018). The staff of LITTEL ITALY restaurant are highly involved indelivering quality of services by making point to point investigation tomaintain high standards of services within its settings.Considering health and safetyof consumersRestaurants must undergo different provisions for regulating health andsafety of customers as well as the workers (Davis and et.al., 2018). Theselected restaurant has adopted different food safety standards applied to itsfood products and recipe. Availability of resourcesBefore developing any recipe within restaurants, it is the fundamental dutyof head chef to accumulate required resources for it (Buisman and et.al.,2019). The selected restaurant must ensure the availability of resourcesrelated to its new food concept. It will support recipe development process.1
Menu Planning and Product Development Assignment PDF_3
FACTORSPreferences ofcustomersThis is the important factor that need to be considered before developing anyrecipe. The selected restaurant need to focus on tastes of targeted customers(Leib and et.al., 2018). Staff of restaurant must focus upon the likes anddislikes of customers before planning for any recipe or new food concept.Little Italy restaurant need to analyze the taste and preferences by taking theirfeedback and views related to the new recipe and food items.Nature of suppliersFor every restaurant, there must be proper selection of suppliers for arrangingraw materials that will support its development processes (Russolillo-Femenías and et.al., 2018). Little Italy restaurant for its new food concept anddevelopment methods, need to assess different new suppliers for arrangingvarious of new spices that are going to be used within its American- Italiancuisines.Creative workforceFor applying all strategies related to development of recipe, there must be anactive participation from creative workforce (Kale and Auti, 2015). Forrestaurants like Little Italy, the management need to gather its creative staffmember for idea generation and strategic planning, Lack of innovative thinkingamong the staff lead to make the process unsuccessful. 1.2 Factors that influence menu-planning decisionsMenu planing decisions in Little Italy restaurants are being carried out with the help of itsmanagers and executive chef. There are number of factors that influence decision of restaurantsrelated to menu-planning.TYPE OF OCCASSIONSMenu planning decisions within restaurant setting is altered by the type of occasions or events.Management need to alter their menu contents in accordance events as well as with customers'needs (Young and Thaivalappil, 2018). For example, Little Italy need to alter its menu contentfor birthday parties, formal meetings, anniversaries and for fine dining. Similarly, it need tofocus on the demand of customers related to every occasions and need to plan menu productsaccordingly. 2
Menu Planning and Product Development Assignment PDF_4

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