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(Doc)Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

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Added on  2020-12-29

(Doc)Menu Planning and Product Development

This assessment brief is for the unit 'Menu Planning and Product Development' in the HND in Hospitality Management program. The brief introduces learners to the principles and objectives of professional menu planning and meal management, with a focus on new product development and market research.

   Added on 2020-12-29

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Menu Planning andProductDevelopment
(Doc)Menu Planning and Product Development_1
Table of ContentsINTRODUCTION...........................................................................................................................2Task A..............................................................................................................................................3AC1.1The principles and factors of recipe development.......................................................3AC1.2 Assessment of factors that influence menu-planning decisions................................41.3 Factors that influence service methods.............................................................................4AC2.1 Discuss the stages of menu product development planning ......................................52.2 evaluation of Influences of different factors on the development process......................7TASK 2............................................................................................................................................7Covered in PPT.......................................................................................................................7CONCLUSION................................................................................................................................7.........................................................................................................................................................8REFERENCES ...............................................................................................................................9INTRODUCTIONMenu planning includes two terms menu and planning. Menu means a list of disheswhich will be served for a given meal and menu planning is the selection of a combination ofdishes for a particular event (Bayus, 2013). Attractive menu always attract a large number ofcustomers. At the time of preparing menu it is essential to consider that prices are affordable
(Doc)Menu Planning and Product Development_2
according to peoples and dishes selected in the menu should be according to customers desire. Inthis report the chosen organization is Italian theme based restaurant which named Padella. Thisrestaurant is situated in London, UK. Product development is a process which make the overallmenu very effective and impressive. The report is based on analysis of various factors whicheffect the menu planning and product development process. It includes various principles of thedevelopment of a recipe which helps the chosen restaurant to attract more customers. Moreover,the restaurant develop a new food concept by the help of that they can easily gain competitiveadvantage. Task AAC1.1The principles and factors of recipe developmentThere are various principles and factors of recipe development which are given below:PrinciplesCreativity- There should be creativity in recipe while preparing in order to attract largenumber of customers (Bryant and et. al., 2014). In order to compete with competitors, it isnecessary to follow principle of creativity.Cookery Style- Nowadays people are more health conscious and they prefer more boiledfood for their health. Thus, Padella need to follow cookery style principles while cooking anddeveloping recipe.Nutritional Composition- Recipe should contain iron, protein, vitamins, calcium andfood should be balanced nutritionally. Consistency of Products- There should be variety of products for their customer so thatthey have many options and chose the best one. Padella can decide consistency of products intheir recipe development.FactorsTaste- It is very important factor while developing recipe. If restaurant provide goodtaste, more customers get attracted towards it. If it is not as per consumers taste, then it cannotsurvive in market.Temperature- There are certain dishes which are prepared under accurate temperaturelike cakes, cookies (Curwen, Park and Sarkar, 2013). It is necessary to develop recipe according
(Doc)Menu Planning and Product Development_3

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