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Table of Contents Introduction to Menu Planning and Product Development

   

Added on  2020-10-05

9 Pages2907 Words185 Views
Menu Planning and ProductDevelopment
Table of Contents Introduction to Menu Planning and Product Development_1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................11.1 Discussing the principles and factors of recipe development for Zizzi................................11.2 Factors which have an influence on menu planning decisions.............................................21.3 Factors that influence methods of services in a restaurant....................................................32.1 Stages of menu product development planning....................................................................42.2 Influence of different factors on menu product development process..................................5TASK B...........................................................................................................................................53.1 Menu design .........................................................................................................................53.2 Food service environment to support menu, recipe and service style...................................64.1 Finding of the research..........................................................................................................64.2 Justification of choice of new food concept..........................................................................74.3 Recommendations.................................................................................................................74.4 Reviewing the performance of development and implementation of new food concept......7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Table of Contents Introduction to Menu Planning and Product Development_2
INTRODUCTIONMenu planning may be defined as a process of organising meals for a customer ahead oftime. It is a great way to make sure that customers are served with the beast list of meals in orderto satisfy their needs. It is simply the list of meals that is served by a restaurant to its customers,it includes names of dishes and the price of the dishes. In this report Zizzi is taken as arestaurant, which offers dishes inspired by Italian cuisine in United Kingdom. Productdevelopment may be defined as the series of steps which includes conceptualisation, design,development of newly created products or services.This report discusses about a restaurantwhich wants to launch a new food concept in UK for which it is required to develop, plan anddesign new menu that will be implemented in the restaurants of Zizzi. Present report alsodiscusses about the principles and factors of recipe development and what factors influence thedecisions of menu planning. This report also includes different stages of menu productdevelopment planning and the different factors that influence product development process. TASK ATo,The Board of DirectorsZizzi RestaurantSubject: Developing, planning and designing of new menu for the restaurantDate: 25/02/20191.1 Discussing the principles and factors of recipe development for ZizziIt is important for a restaurant to maintain proper guideline about, what a restaurantshould serve to customer, for this purpose Zizzi have to consider following principles andfactors:Taste and quality of food: Taste and quality of food is an important factor for the restaurantwhich it has to maintain across its restaurant chain across UK. Zizzi should serve and offerfood with best in quality and taste which should be able to delight their customers. If the qualityand taste of food keeps on changing frequently as a result customer will lose its interest andmay discontinue to have their meals in a restaurant. As every customer have got different tastesand interests but when a customer is served with a food better in taste and quality it will help toattract a customer towards a restaurant's menu. Cooking Overture: Zizzi can also introduce a new formula for it should follow some steps1
Table of Contents Introduction to Menu Planning and Product Development_3

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