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Menu Planning and Product Development Principle

   

Added on  2020-11-12

9 Pages2271 Words385 Views
Menu Planning andProduct Development
Menu Planning and Product Development Principle_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principle of recipe development............................................................................................11.2 Assess factors that influence menu planning decisions.......................................................21.3 Factors that influence service methods.................................................................................2TASK 2............................................................................................................................................32.1 Stages of menu product development planning....................................................................32.2 Evaluate influence of different factors on development process..........................................4TASK 3............................................................................................................................................5(Covered in PPT).........................................................................................................................5TASK 4............................................................................................................................................5(Covered in ppt)..........................................................................................................................5CONCLUSION ...............................................................................................................................5REFERENCES ...............................................................................................................................1
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INTRODUCTIONMenu planning and product development is the major part of food and beverageindustries. Attractive menus in the hotels and restaurants attracts a large number of customers,therefore menu should be prepared according to taste and preference of customers (Gong andZhou, 2013). Product Development is concerned with modifications in the existing product thatoffers additional benefits to its customer. The report is based on the Prezzo which is an chain ofBritish owned restaurants serving Italian cuisine in United Kingdom. The project focuses onprinciples of recipe development as well as the factors affecting the recipe development andservice methods. Along with this it also determines customers needs and desires in relation tonew food concept and justify recommendations on the implementation of new food concept.TASK 11.1 Principle of recipe developmentEvery hotel and restaurants should focuses on developing and improving recipes so as totarget large number of customers and provide maximum satisfaction. Because of the hugecompetition in UK, Prezzo restaurant should follow principles of recipe development to main
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