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Menu Planning and Product Development : Margot restaurant

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. The brief emphasizes the importance of market research, competitor analysis, and design and promotional strategies in the success of menu planning and product development.

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Added on  2021-01-02

Menu Planning and Product Development : Margot restaurant

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. The brief emphasizes the importance of market research, competitor analysis, and design and promotional strategies in the success of menu planning and product development.

   Added on 2021-01-02

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Menu Planning andProduct Development
Menu Planning and Product Development : Margot restaurant_1
Table of ContentsIntroduction......................................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the principles and factors of recipe development................................................11.2 Assess factors that influence menu-planning decisions...................................................21.3 Discuss factors that influence service methods................................................................3TASK 2............................................................................................................................................42.1 Stages of Menu Product Development Planning..............................................................42.2 Evaluation of Influence of Different Factors on Development Process...........................5TASK 3 & 4.....................................................................................................................................5Covered in ppt........................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
Menu Planning and Product Development : Margot restaurant_2
IntroductionMenu planning refers to the selection of dishes or recipes for an event or for consumers.The recipe or menu must be developed according to the nutrients and eating habits of customers.In this modern world, hotel or restaurants are continuously improving the menu or food they areproviding to their consumers for attracting potential customers. Margot restaurant is the takenfirm for this assignment report which is a Italian restaurant situated in the heart of CoventGarden. In this report, principles and factors which are considered in the menu planning will bediscussed. This report will also examine the various stages of menu product developmentplanning along with the influence of various factors on the menu development process. Further apresentation will also be prepared which will provide the menu design and factors which must beconsidered in menu design. The presentation will also cover the finding and choice for the newconcept of food. In the last, recommendations will be provided for introducing the new conceptfood.TASK 11.1 Discuss the principles and factors of recipe developmentThere are several principles which must be followed properly for developing a tastyrecipe. These principles are also followed by the staff of Margot for developing their recipe orfood. These principles are given below:Creativity: It is a major principle which enhances the customer experience as well as tasteof recipe (Fuller, 2016). Customers wants to eat new and unique food without affectingtheir health. So the chef of Margot have creative thinking due to which they can developunique and creative food which will attract more customers as well as can enhance thecustomer satisfaction.Taste and quality: It is an another important principles which must be considered by theChef and staff of Margot while preparing the food or recipe. Bad taste and quality cannegatively impact the customer retention by the restaurant. Taste of customers vary witheach other but it is the responsibility of chef of firm to maintain the taste and qualityproperly.1
Menu Planning and Product Development : Margot restaurant_3

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