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Menu Planning and Product Development - Assignment

   

Added on  2021-01-02

14 Pages4319 Words65 Views
Menu Planning and ProductDevelopment

Table of ContentsINTRODUCTION ..........................................................................................................................3TASK 1............................................................................................................................................3AC 1.1) Discuss the principles and factors of recipe development............................................3AC 1.2) Assess factors that influence menu-planning decisions................................................4AC 1.3) Discuss factors that influences service methods...........................................................5AC 2.1) Discuss the stages of menu product development planning..........................................6AC 2.2) Evaluate the influences of different factors on the development process ....................6TASK 2............................................................................................................................................7AC 3.1) Justify a menu design to reflect the menu compilation and recipe development..........7AC 3.2) Development of food service environment to support the menu, recipe and servicestyle.............................................................................................................................................9AC 4.1) Show the findings of your research into customer requirements for your new foodconcept......................................................................................................................................10AC 4.2) Justify your choice of new food concept.....................................................................11AC4.3 Make recommendations on launch/implementation of your new food concept............11AC4.4 Review your own performance in relation to developing and implementing new foodconcepts.....................................................................................................................................12CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14

INTRODUCTIONMenu planning and product development is the necessary concept in restaurants, whosefocus is to serve creative or innovative products. Menu planning is the method, through whichmenu in which many recipe's are there, needs to be decided to serve better products to customer.It is the wider concept with development of new recipe to serve to customer's to get their firstimpression (Hernández-Ocaña, 2018). This report will be carried on Osteria Romana, which isthe leading Italian chain of restaurants, which is headquartered in London, United Kingdom. Inaddition to this, report will be carried on principles and factors of recipe development, factorswhich influences menu-planning decisions as well as service methods. Along with this, reportwill cover stages of menu product development planning and factors of development process.This report will also reveals that menu decision making and also the justification over stages offood development stages. TASK 1To The board of directorOsteria RomanaSub: Menu planning & product developmentOsteria is one of the leading and reputed Italian based restaurant in London, UK which islegally named as Osteria Romana in 1980. It has total 3 outlets in entire London with 15 in othercities of UK with wide range of product offering and customer service & response. It mainly hastable based arrangements with little focus on take away service. As an Executive chef, there willbe clear different concepts and principles are as follows: AC 1.1) Discuss the principles and factors of recipe developmentFor Osteria, receipt development is one of the great idea through which they can bringclear changes in their process with higher customer acquisitions. As a Executive chef, variousnecessary principles has been found to development of any new recipes. Resource availability: People of UK generally prefers food on seasonal basis and alsothey have different choices. For this, resource availability is necessary to develop any new foodrecipe depends on seasonal or casual basis. Such material relies on nature of recipe.

Habits of food: Osteria Romana must be conduct a brief survey to measure, know or getinform about taste, preferences or habits while they prefers eating any food. People of UK arehighly foodie with income spending on food products (Eldredge, 2016). This can be a long termopportunity for them to accomplish. Type of customer's: The age, gender, religion, occupation based of potential customer isthe desire factor to know people generally prefers and also in what conditions. Every customerhave its own choices or taste preferences, while they consumes any food item. These factorgenerally influences the demand of recipe product in restaurant. Occasional factor: People used to visit restaurants, when there is any party, birthday, funand celebration or others. So, according to this, there needs or personal likes would vary. Toretain such flow drinks, snacks and appetizers should be included with menu to be offered. Summary: Developing a new menu is like change to be bring to maintain customer'sneed or interest into the Osteria Romana. Its includes adding new ingredients in existing recipe,may be creating any new food recipe or changes in existing one. These changes have its ownmerits or demerits. On one hand, merit can be creation of customer interest to buy or at-leasttaste recipe or their trust would loose, as a reason their preferred taste has been changed. Hence,there needs a strategic planning with customer choices. AC 1.2) Assess factors that influence menu-planning decisionsMenu planning is an important stage, through which any additional recipe or number ofrecipes to be added to create impression to the respective customer's. Menu planning depends onvarious factors such as people behaviour, food choices by people, taste factor, even climaticchange or budget etc. Osteria Romana needs to considered various these factors to take properdecision over menu planning. The factors have been discussed through tabulation process: Factors to beconsideredTimely improvements Level/expectationQuality In structuring of menu planningprocess, quality needs to be majorfactor to maintain planned menu forlonger period of time. Quality can bemeasure through Total qualitymanagement approach by whichExpectation for menu planning will beaccurate with current involvement offood making practices such as cookingequipments, budget making along withtime or cost factors.

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