Menu Planning & Product Development Assignment

Added on - 05 Jun 2020

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MENU-PLANNING
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principles and factors of recipe development in Italian-themed restaurants........................11.2 Analysing the factors which influence menu planning decisions of Italian-themedrestaurants...................................................................................................................................21.3 Analysing the factors which influence service methods of Italian-themed restaurants.......22.1 Stages of menu product development planning in Italian-themed restaurants....................32.2 Evaluate the influences of different factors on the development process.............................3TASK 2............................................................................................................................................43.1 justification of the design of a menu reflect the recipe development of Italian-themedrestaurants:..................................................................................................................................43.2 justification of the food service environment :.....................................................................44.1 Assessing the requirement of customers for Italian-themed restaurants..............................54.2 Development of a new food concept in Italian-themed restaurants.....................................54.3 Recommendation for launching new food concept in Italian-themed restaurants :............64.4 review of performance and suggestions for improvement :..................................................6CONCLUSIONS..............................................................................................................................7REFERENCES................................................................................................................................1
INTRODUCTIONIn order to define the menu planning inItalian-themed restaurants, it is the mostimportant process in every hospitality industry. Because the success of hospitality industry whichprovide facilities of food and beverages is based on the menu planning process of an industry.There are different factors which affects the menu planning process and service method as well.Furthermore, there are various principles of recipe development which should be followed suchas accessibility and cooking tips. There are several stages in the planning of menu productdevelopment. Menu development process is also affected by different factors and these factorsshould be analysed. SWOT analysis and PESTLE analysis methods are useful in to analyse thesefactors which are related to the micro environment and macro environment(Charlebois, 2014.).There are different types of product development elements such as market sizing, productcategory, market opportunity research, idea generation, concepts, testing research, positioningand brand equity. Factors which affect menu planning should be analysed by catering managerbecause this is responsibility of catering manager to analysed all these factors. If a company isnot able to analyse all these factors then it can not met the requirements of a customer andexpectation level.TASK 11.1 Principles and factors of recipe developmentinItalian-themed restaurantsRecipe development means an experiment on foods which provide a different type ofvarieties such as sauces, herbs and so on. There are different types of recipe development such asTaste and quality :taste and quality is a main factor in recipe development. This factor has tobe changed according to the customers preferences and requirements.Nutritional value :company can develop different types of nutritions in their food recipes suchas recipe with energy, fat, iron and protein. Food has to be maintain the balance of nutritions.Cooking tips :well cooked food is an essential factor in recipe development. These all are thesimple principles which made according to the changes in customer's priority.Rather, then these principals, cooking overtures, ascertaining aliment, unsaturation, foodpreparation techniques, accessibility are also principles in recipe development(Charlebois,2014.).1
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