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Menu Planning and Product Development Principles PDF

   

Added on  2020-12-29

9 Pages2520 Words77 Views
MENU PLANNING ANDPRODUCTDEVELOPMENT
Menu Planning and Product Development Principles PDF_1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................3AC 1.1 Factors and principles of recipe development.................................................................3AC 1.2 Factors influencing menu-planning decision..................................................................4AC 1.3 Factors influencing service methods...............................................................................5AC 2.1 Menu product development planning stages...................................................................6AC 2.2 Different factors influence on development process.......................................................7TASK B...........................................................................................................................................8AC 3.1 Justification of menu design to reflect recipe development and menu compilation.......8AC 3.2 Justification of development of food service environment to support the menu, recipeand service style...........................................................................................................................8AC 4.1 Findings of the research into customers requirements for the new food concept...........8AC 4.2 Justification of choice of new food concept....................................................................8AC 4.3 Recommendations on the implementation/launch of the new food concept...................8AC 4.4 Review of one's performance in relation to implementing and development of newfood concept.................................................................................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Menu Planning and Product Development Principles PDF_2
INTRODUCTIONProduct development and menu planning is one of the most important part for any foodcompany whether it is a cafe, bar or restaurant. It is one of the most crucial part of planning anddevelopment of the project that helps in attracting new customers. For a themed restaurant itbecomes a compulsion to focus on product development and menu planning so that menu design,décor of the restaurant, dishes served by the restaurant can match with the theme of therestaurant. This assignment will emphasis on Prezzo Restaurant company that owns its ownItalian themed restaurants who are planning to launch a new food concept. In this assignment areport to the directors of the Company is written in which design and plan of the new menuwhich is to be implemented is described in detail.TASK ATo,The Board of Directors, Prezzo RestaurantSubject: Design and plan of new menu which is needed to be implemented.AC 1.1 Factors and principles of recipe developmentThere are many principles and factors that are important to be followed in order to servecustomers. So, some important factors and principles that are needed to be considered are asfollows:Cooking Overture: By following some simple particular steps a new formula or a newrecipe should be made. Some most common steps for cooking and developing a recipeare broiling, simmering, grilling etc. While developing and cooking a recipe one of themost important factor that should be maintained and considered is consistency in thetaste, so that recipe is maintained properly. According to the recipe, quantity of all theingredients should also be maintained so that quantity and quality of the recipe ismaintained.Ascertaining aliment: After this another most important factor that should be consideredis nutrition, as today is very important to consider all the health and safety related issuesfor the normal public because it is already known that food is one of the most commonfactor responsible for the health of the society. So, for a proper recipe development
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