logo

Menu Planning and Product Development Task A - Written Report 3 Task A - Task B - Group Presentation 7 Covered in PPT 7 REFERENCES 8 InTRODUCTION Task B - Group Presentation 7 Covered in PPT 7 CONCLUS

8 Pages1944 Words481 Views
   

Added on  2020-10-22

About This Document

Menu Planning and Product Development INTRODUCTION 3 Task A- Written Report 3 1.1 Discuss the principles of recipe development3 1.2 Assess factors that influence menu planning decisions 4 1.3 Discuss factors that influence service methods 5 2.1 Discuss the stages of menu product development planning6 2.2 Evaluate influences on the development process 6 Task B - Group Presentation 7 Covered in PPT7 CONCLUSION 7 REFERENCES 8 SUMMARY Menu planning is one of the most crucial part of the food and beverage industry. Task A- Written Report

Menu Planning and Product Development Task A - Written Report 3 Task A - Task B - Group Presentation 7 Covered in PPT 7 REFERENCES 8 InTRODUCTION Task B - Group Presentation 7 Covered in PPT 7 CONCLUS

   Added on 2020-10-22

ShareRelated Documents
Menu Planning and ProductDevelopment
Menu Planning and Product Development Task A - Written Report 3 Task A - Task B - Group Presentation 7 Covered in PPT 7 REFERENCES 8 InTRODUCTION Task B - Group Presentation 7 Covered in PPT 7 CONCLUS_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 Discuss the stages of menu product development planning.............................................62.2 Evaluate influences on the development process.............................................................6Task B - Group Presentation............................................................................................................7Covered in PPT.......................................................................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
Menu Planning and Product Development Task A - Written Report 3 Task A - Task B - Group Presentation 7 Covered in PPT 7 REFERENCES 8 InTRODUCTION Task B - Group Presentation 7 Covered in PPT 7 CONCLUS_2
INTRODUCTIONMenu planning is one of the most crucial part of the food and beverage industry. Menuplanning is a process which is affected by many features of the restaurants where food is servedand there characteristics are - atmosphere, method of service, kind of service, customers needsetc. On the other hand, Product development means to make a attractive or unique menu byadding some extra items on it. The Present report is based on JOYA Restaurant, Which is anmodern Italian restaurant of UK, founded by Joe Viapiano (Bégin and et al, 2014). This providethe Italian dinning, with stone-baked pizzas and home-made pastas and steaks, includingextensive wine list. As per this present report, there are many factor who influence the menuplaning and product development.Along with this, hotel industry using various principles fordeveloping recipes, which helps in attracting more customers towards their hotel. Further withthis, restaurants develop new food for making a positioning or competition at market place.Task A- Written Report1.1 Discuss the principles of recipe developmentRecipe development is one of the most crucial part of menu planning in hotel industry( Daoust, 2017). It plays a very important role chef of Joya Restaurant in order to get immensepleasure while working at the hotel or any sort of home kitchens. There are various principles ofrecipe development in Joya Restaurant that are given as below : The recipe should be full flavoured, colourful and unique.Recipe or dishes should be amazing and have fabulous taste, which can attract hugeamount of customers.Fragmentation, pickling and drying- preservation methods are used for the security andfor adding nutrition into food ( Davison, Lawson and Coatsworth, 2012).Now a days, people are more conscious for their health so, they preferred oil free orhealthy food.The value of the energy, vitamin A, protein, fat, calcium and vitamin C should bebalanced.Chef of the Joya Restaurant must follows many cooking methods in which they have touse less oil for marking a food and make it different according to recipe.
Menu Planning and Product Development Task A - Written Report 3 Task A - Task B - Group Presentation 7 Covered in PPT 7 REFERENCES 8 InTRODUCTION Task B - Group Presentation 7 Covered in PPT 7 CONCLUS_3

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Menu planning & Product Development - Gusto
|7
|1938
|28

Menu Planning and Product Development Principle
|9
|2271
|385

Menu Planning and Product Development Assignment - Gianni's Italian Restaurant
|9
|2402
|106

Menu Planning & Product Development Assignment PDF
|11
|3955
|424

Menu Planning and Product Development : Margot restaurant
|8
|2276
|248

Menu Planning And Product Development Solved Assignment
|9
|2359
|32