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Menu Planning and Product Development Assignment - Prezzo

   

Added on  2020-11-12

9 Pages2809 Words189 Views
Menu Planning and ProductDevelopment

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................4AC 1.1 Discussing the principles and factors of recipe development.........................................4AC 1.2 Assessing the factors that affects the menu planning process........................................5AC 1.3 Discussing the factors that influence service methods...................................................5AC 2.1 Stages of menu product development planning..............................................................6AC 2.2 Evaluating the influences of different factors on development process.........................7TASK B...........................................................................................................................................8AC 3.1 Justifying menu design to reflect the menu compilation and recipe development ........8AC 4.1 Findings of research into customer requirements for new food concept........................8AC 4.2 Justifying the choice of new food concept.....................................................................8AC 4.3 Recommendations on the launch of new food concept..................................................8AC 4.4 Reviewing own performance in relation to developing and executing new food menu8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10

INTRODUCTIONMenu planning is the process of determining what needs to be included in a meal i.e.,main dishes, side dishes and desserts. The plan is made for knowing how many meals are to beincluded in a menu and when to serve. Product development is the process of creating a newproduct that is unique from existing products in the market (Chen, Peng and Hung, 2015). Thepresent report will highlight the menu planning and product development in Prezzo, a Britishrestaurant based on Italian-theme. The assignment will cover the principles and factors of recipedevelopment, the factors that affects menu planning decisions and the factors that influenceservice methods. Further, stages involved in menu planning, an evaluation of factors that affectsproduct development process along with some other points will be discussed in this report.TASK AAC 1.1 Discussing the principles and factors of recipe developmentThe restaurant is planning to introduce a new food concept called fusion of classicalItalian dishes with British touch for which it needs to do menu planning. This is being done inthe restaurant for the following reasons: Ever changing preferences of customers : Customers wants something different fromwhat already is being sell by others in the market. They preferences changes very rapidly whichis the reason why the restaurant is thinking of bringing a new food concept in its menu.Surviving Competition : For coping up with the intense competition in the foodindustry, it is essential for Prezzo to update its menu and to create and present somethingdifferent to its customers. This would help the restaurant in attracting new customers andmaintaining the existing ones (Dangelico, 2017). Principles of recipe development Determination of Nutrition element in recipe : This aspect is primarily considered intoday's time while developing a recipe by the chef of Prezzo. This is because of changinglifestyles of people, according to which the demand of products has changed over the time.Quality and Taste : This is the another factor that has to be taken care of while creatinga dish. Proper balance of inputs used in a dish, how these inputs taste together are the factor uponwhich success of a dish depends. Having tasty food does not mean that it is of superior quality. Acustomer pays for the taste and quality both and therefore meals needs to be prepared with goodtaste along with superior quality (Principles of recipedevelopment, 2017).

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