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(DOC) Menu Planning & Product Development

   

Added on  2020-10-22

8 Pages2527 Words171 Views
MENU PLANNINGAND PRODUCTDEVELOPMENT

Table of ContentsINTRODUCTION...........................................................................................................................3TASK A Written Report..................................................................................................................31.1 Principle and factors of recipe development....................................................................31.2 Factors that influence business planning decisions..........................................................31.3 Factors that influence service methods.............................................................................42.1 Different stages of menu product development planning.................................................52.2 Evaluation of the influence of different factors on the development process..................6TASK B Group Presentation ..........................................................................................................7Covered in PPT.......................................................................................................................7CONCLUSION ...............................................................................................................................7REFERENCES ..............................................................................................................................8

INTRODUCTIONMenu planning is the process of arranging meals and dishes ahead of time. Severaldishes, starters, main course,beverages, cuisines, etc. are involved in menu planning.Predetermined menu planning saves time and money as it provides a proper plan of quantity ofvegetables and fruits required by a hotel manager for serving food to customers (Bégin and et.al., 2014). It ensures a balance diet and nutritional need of the customer. In this report Zio'sItalian Kitchen is considered for the analysis of menu planning and recipe planning. Zio's Italiankitchen restaurant is serving delicious and healthy food to people since 1994. Zio is famous forits open air piazza atmosphere which provides fun and entertaining parties for family gartherings,parties , informal get-together , farewell etc. This report shows various initiatives which aretaken by restaurant in introducing a new food concept. TASK A Written Report1.1 Principle and factors of recipe developmentThe first and foremost step in menu planning is the recipe development. It refers to theprocess of introducing any change or modification in the food recipe or menu of restaurant. Interms of restaurant business it is necessary for them to keep updating the recipe and make profitsin business. The various factors which are included in recipe development are discussed asunder:-To make a healthier recipe: People are facing boredom in food provided to them inrestaurants and at the same time they have become health conscious nowadays. It is advisable forrestaurants to make changes in dishes offered by mixing more veggies and herbs in dishes. Lessoily and less spicy food items are appreciated.

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