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Menu Planning and Product Development - Prezzo

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

Menu Planning and Product Development - Prezzo

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 Planning and ProductDevelopment
Menu Planning and Product Development - Prezzo_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the principles and factors of recipe development....................................................11.2. Accessing the factors that will influence the menu-planning decision................................21.3. Discussing different methods that can influence the service methods.................................32.1. Discussing the stages of menu product developing planning..............................................42.2. Evaluating the influence of different factors on the development process..........................5TASK 2............................................................................................................................................6Enclosed in ppt............................................................................................................................6CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
Menu Planning and Product Development - Prezzo_2
INTRODUCTIONWith the rapidly changing food trend, is vital for the restaurant business to come up withnew and creative ideas in order to get success and remain competitive in food industry. All therestaurant businesses are adopting various new strategy in order to attract more customers.Changes in themes, menu varieties, food varieties are foremost important in order top on creasethe business. Menu development and product development is essential in order to attract morecustomers and increase business profit. Menu development can be termed as a process ofselecting new dish or changing the features and flavour in order to get a varieties and change inmenu. Menu planning serves as an essential element in the success of the restaurant. The presentstudy is based on the menu planning and product development of Prezzo Italian restaurant whichis located in London,UK. The restaurant is Italian based which is launching a new food conceptof combination of Indian and Italian taste. The present report will discuss the factors of recipe development and factors whichinfluences menu-planning decisions. It will also highlight the factors that influences the servicemethods and menu product development planning. Further, report will include a presentationwhich demonstrate justification n the selected food concept. It will include a menu designing andrecipe development. Further on basis of survey justification will be include with properrecommendation on implementation of new food concept.TASK 11.1 Discuss the principles and factors of recipe development.Recipe development can be termed as the new component in order to replicate a dishwithout having a recipe or to add creativity in the food. It is very important in order to bringvariation in the menu so that it can bring a new change in order to attract more customers. PrezzoItalian restaurant in going to introduce the new concept of Indo-Italian food, which includes newtaste of dishes with Indian spices touch (Ducak and Keller, 2011). There are various factors andprinciples that needs to be consider at the time of developing a recipe. Following are the factorsand principles of recipes development:Maintaining quality: A new formula in food should be add up by following some particular steps. Byfollowing Simmering, broiling, grilling a recipe can be cooked. It would assist in maintaining1
Menu Planning and Product Development - Prezzo_3

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