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Menu Planning and Product Development Assignment PDF

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  2021-01-02

Menu Planning and Product Development Assignment PDF

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 2021-01-02

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MENU PLANNING ANDPRODUCTDEVELOPMENT
Menu Planning and Product Development Assignment PDF_1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3LO 1.................................................................................................................................................31.1 Principles and factors of recipe development.......................................................................31.2 Factors that influence menu-planning decisions...................................................................41.3 Factors that influence service methods.................................................................................4LO2..................................................................................................................................................62.1 Stages of menu product development planning....................................................................62.2 Influences of different factors on the development process..................................................6LO 3.................................................................................................................................................73.1 Menu design to reflect the menu compilation and recipe development................................73.2 Development of food service environment to support the menu, recipe and service style...8LO 4.................................................................................................................................................84.1 Findings of research into customers requirements for new food concept.............................84.2 Justification of choice of new food concept..........................................................................94.3 Recommendations on launch-/implementation of new food concept.................................104.4 Review one's performance in relation to developing and implementing new food concept....................................................................................................................................................10CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
Menu Planning and Product Development Assignment PDF_2
INTRODUCTIONMenu planning and product development is one of the most important and crucial task forany food and beverage company whether it is a restaurant or a bar etc. It is an important part ofplanning and development which whelps the restaurant to attract new customers. If it is a themedrestaurant then it becomes even more important for a restaurant to plan and develop their menuand products according to their theme and the dishes they serve. This assignment is based on acompany that owns as chain of Italian-themed restaurants who are planning to launch a new foodconcept. This report will lay emphasis on all the principles of recipe development, factors thatinfluence menu planning decisions, factors that influence service methods, stages of productdevelopment planning and influence of development process. This presentation will lay emphasison design principles within a food service environment and actionable recommendations for anew food service concept.LO 11.1 Principles and factors of recipe developmentIt is highly important for a restaurant to develop and maintain proper guidelines in order to servetheir customers. So, there are following principles and factors that are important to be considered for recipe development (Klebanov, Antropov and Riabkina, 2016).Cooking Overture: A new formula should be made by following some particular steps.Some common steps for cooking a recipe are Simmering, broiling, grilling etc.Consistency in the task is important to be considered and maintained so that quality of therecipe is maintained properly. Required quantity of each and every ingredients should beset for good according to the recipe, so, that both quality and quantity of the recipe ismaintained.Ascertaining aliment: Nutrition is another most important factor that should be lookedand considered at. It is important to consider all the issues related to health as food isnormally for the public and food is one of the most important factor that is responsible fora healthy society. So for a proper recipe development nutrition, quantity and quality ofthat recipe are important to be looked at.Taste and quality: Another significant factor that is needed to be considered is unalteredquality and taste of the food. If the taste and quality of food changes frequently, thecustomer looses their interest for continuing their meal in the restaurant. All the
Menu Planning and Product Development Assignment PDF_3

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