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(DOCS) Menu Planning and Product Development

   

Added on  2020-10-22

9 Pages2605 Words456 Views
Menu Planning And Product Development
(DOCS) Menu Planning and Product Development_1
Table of ContentsINTRODUCTION...........................................................................................................................3Task A- Written Report...................................................................................................................31.1 Discuss the principles of recipe development..................................................................31.2 Assess factors that influence menu planning decisions....................................................41.3 Discuss factors that influence service methods................................................................52.1 Stages of menu product development planning................................................................62.2 Influence of different factors on the development process. ............................................7TASK 3 & 4.....................................................................................................................................8(Covered in PPT)....................................................................................................................8CONCLUSION ...............................................................................................................................8REFERENCES................................................................................................................................9
(DOCS) Menu Planning and Product Development_2
INTRODUCTIONMenu planning is defined as an information or data base of dishes which is served in thegiven meal. In addition to this, it is a selection of dishes for special event. On the other hand,product development is a creation of product or service through adding new characteristics in itso that new customers can easily attracted towards services of organisation. As customers do notwants only good food but also provide better suggestion to the management through which theycan easily implement new changes accordingly. The chosen organisation for this report isCarluccio's which is a famous Italian chain of restaurants along with headquarters in UK.Restaurant was founded in 1999 by Antonio Carluccio. This report will discuss about theprinciples of recipe development along with elements which influences on the service methods.Requirements of new or existing customers and concept of new dishes will also covered in thisreport. At last, assignment will covers measurement of implementation of new food concept. Task A- Written Report1.1 Discuss the principles of recipe developmentIt is very essential to every hospitality business to make focuses on the recipes of dishesand make changes according the needs of clients or market trends. In the context of Carluccio's,their management have created some principles for recipes which are given as under: Creativity :It is the major factor which plays very important role at the time ofdevelopment of a recipe. Most of the customers in UK mainly concerns about thedifferent taste of food and follow the trends which are necessary for their health.Therefore, managers of Carluccio's have considered this principle as the most essentialfor development of recipe.Cookery styles : As, Carluccio's is basically works as an Italian restaurant and itsmanagement provides Mexican and Italian dishes to their customers that assists them inattracting a large number of customers from assorted cultures at same time (Apel, 2016). Consistency of product :According to this principle, managers of organisation have tooffer a large number of products to its customers. In the context of Carluccio's, their staffmembers have also implemented this principle in their workplace because they offers alarge range of food products to their customers such as Beetroot Tortellini, Duck Breast,
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