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MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe 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  2020-10-22

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MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and factors of recipe development1 1.2 Factors that influences menu planning decisions2 1.3 Analyse factors which influences service method3 2.1 Define the stages of menu product development planning 4 2.2 Evaluate influence of various factors on development process 6 TASK B11 (Covered in PPT )11 CONCLUSION 11 REFERENCES 13 INTRODUCTION Menu planning is defined as a process to decide what an individual wishes to eat for each meal,

MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe 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 2020-10-22

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MENU PLANNINGAND PRODUCTDEVELOPMENT
MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe Development_1
Table of ContentsINTRODUCTION ..........................................................................................................................1TASK A...........................................................................................................................................11.1 Principles and factors of recipe development...................................................................11.2 Factors that influences menu planning decisions.............................................................21.3 Analyse factors which influences service method............................................................32.1 Define the stages of menu product development planning..............................................42.2 Evaluate influence of various factors on development process........................................6TASK B.........................................................................................................................................11(Covered in PPT ).................................................................................................................11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................13
MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe Development_2
MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe Development_3
INTRODUCTION Menu planning is defined as a process to decide what an individual wishes to eat for eachmeal, involving side dish, desserts and main dish. It is a great procedure to ensure that anindividual is having a balanced diet by meeting the nutritional requirements in a desired manner.To achieve business success, it is essential for business owners of restaurant to have appropriateplanning related with menu's. Menu planning will allow a restaurant chain to prepare a list offood which they are going to serve their customers (Fuller, 2016). This assignment is written incontext with Tomo Pizeria which is UK based convivial restaurant serving Italian dishes to itscustomers. Restaurant is headquartered in London, UK. It is a family restaurant which offersItalian meals within the region. This report covers the principle and factors of recipedevelopment along with factors which influences menu planning decisions and service methods.Beside this, stages of menu product development planning is carried out with influence ofdifferent factors on developmental process. Also, menu design is justified to reflect menucompilation and recipe development. At last, new food concept and its justifications ismentioned.TASK AToBoard of directorTomo PizeriaSubject- Menu planning and product development Considering myself as the head chef of Tomo Pizeria which is an Italian restaurant. I haveconsidered and discussed following.1.1 Principles and factors of recipe developmentA recipe is defined as a set of instructions which specifies the manner to preparesomething such as a culinary dish. Recipe development is specified as the experiment withdifferent kind of food such as sauces, herbs etc. This experiment helps in preparation of newdishes and recipes. In context of Tomo Pizeria, principles and factors of recipe development arementioned below: Creativity: 1
MENU PLANNING AND PRODUCT DEVELOPMENT INTRODUCTION 1 TASK A1 1.1 Principles and Factors of Recipe Development_4

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