Menu Planning and Product Development: Doc
Added on 2020-10-22
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Menu Planning and ProductDevelopment
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................4AC 1.1 Principles and factors of recipe development.................................................................4AC 1.2 Factors that affects the menu planning decisions...........................................................5AC 1.3 Discussing the factors that influence service methods...................................................6AC 2.1 Stages of menu product development planning..............................................................7AC 2.2 Evaluating the influences of various factors on development process...........................8TASK B...........................................................................................................................................93.1 Justification of menu design to reflect the menu compilation and recipe development.......9AC 3.2 Justifying the development of the food service environment for supporting recipe,menu and service style..............................................................................................................10AC 4.1 Findings of research into customers requirements.......................................................10AC 4.2 Justifying the choice of new food concept...................................................................11AC 4.3 Recommendations on the implementation of new food concept..................................11AC 4.4 Reviewing own performance related to developing and launching the new menu.....11CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................13
INTRODUCTIONMenu planning is the practise of deciding the types of meals in a menu. It involves whatshould be included in a menu such as main dishes, light food, desserts, beverages etc. Theplanning procedure involves forecasting of the customers needs, preferences and availability ofresources upon which the ideas for the dishes are revolved around (Eberhardt and et.al., 2015.).Product development is the systematic process of creating a new product which is distinct fromother products available in the market. This also include adding new features to a product thatprovides additional benefits to the customers. The present report is going to cover menu planning and product development of PrimeGelato, an Italian-themed restaurant in London. The restaurant is thinking of introducing newconcept in its menu. The assignment will highlight the principles and factors of recipedevelopment, factors affecting menu planning decisions, elements that influences the servicemethods, various stages involved in product development planning and different factors thatimpacts the development process.TASK AAC 1.1 Principles and factors of recipe developmentPrime Gelato is planning to present a new food concept to its customers in the form offusion dishes of Italian with Japanese cultures. The reason why the restaurant picked this themebecause of the popularity of Japanese food in the country like Sushi dishes are the all timefavorite food items of this culture and creating a menu that involves Italian and Japaneseelements would help it in bringing a drastic change in its menu.Recipe development is the process of setting clear set of instructions for cooking a dishwith consistency. In a restaurant, this aspect is purposeful because it helps it in producing disheswith utmost consistency that best meets the customer's expectations. It also assists the staff ofPrime Gelato in planning, purchasing and maintaining inventory (Gordon and Brezinski, 2016). Reasons for developing menu are : Coping with the rapidly changing taste and preferences of the customers.Increasing the profitability of the restaurant by introducing something from what alreadyis being served in the market.Creating an image of restaurant of being an innovator in terms of products and services.Principles of recipe development :
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