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Introduction Menu Planning and Product Development

   

Added on  2021-01-02

8 Pages2380 Words129 Views
Menu Planning andProduct Development
Introduction Menu Planning and Product Development_1
Table of ContentsIntroduction......................................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the principles and factors of recipe development................................................11.2 Assess factors that influence menu-planning decisions...................................................21.3 Discuss factors that influence service methods................................................................3TASK 2............................................................................................................................................32.1 Discuss the stages of menu product development planning.............................................32.2 Evaluate the influences of different factors on the development process........................4CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
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IntroductionMenu planning is the process of planning a proper meal or recipe based on the nutritionalvalues, accessibility and food habits of consumers. In present era, restaurants are continuouslytrying to improve their food which is provided to the consumers. The improvements or changesin food is necessary for attracting the consumers towards the restaurant. Menu planning can beeffected by various factors such as ambience, style of service, method of service, customerneeds etc. The taken organisation in this assignment report is Prezzo which is British-ownedrestaurants chain serving Italian cuisine food in the United Kingdom and Ireland. The chain wasestablished in 2000 in London, United Kingdom. This report will discuss the principles of recipedevelopment along with the factors that influence menu-planning decisions and service methods.Further this report will discuss the stages of menu product development planning and evaluationof the influences of different factors on the development process. The presentation will cover themenu design along with the justification of the development of the food service environment.Further the presentation will cover the findings of research and choice of new food concept. Inthe end, recommendations for launching the new food concept will be done in the presentation.TASK 11.1 Discuss the principles and factors of recipe developmentIn every hospitality business or restaurant, it is mandatory for the chef and restaurantmanagement to bring changes in their food products according to the needs and requirements oftheir consumers. In Prezzo, the chef and other staff follows several principles for developingtheir recipe which are discussed below:Creativity: It plays a crucial role in the development of recipe. Consumers now a days arefocused on eating food of different taste according to the trends but without affecting thehealth (An and et. al., 2014). So, the staff of Prezzo is using this principle for preparingtheir food for making the food tastier and healthy to eat.78385Cookery styles: Prezzo is a German based firm serving Italian, Mexico and cleavercuisine food to their consumers. So the restaurant is following various cooking stylessimultaneously at the same time which assist the restaurant in attracting more customersfrom various culture and backgrounds.Advantages and disadvantages of change1
Introduction Menu Planning and Product Development_3

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