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Menu Planning and Product Development INTRODUCTION Task A3 Task A3 AC1.1 Principles and Factors of Recipe Development

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  2020-10-23

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Menu Planning and Product Development INTRODUCTION 3 Task A3 AC1.1The principles and factors of recipe development 3 AC1.2 Assessment of factors that influence menu-planning decisions 4 AC1.3 Factors that influence service methods 5 AC2.1 Discuss the stages of menu product development planning 6 AC2.2 Evaluation of the influences of different factors on the development process 7 TASK B7 Covered in PPT7 CONCLUSION 7 REFRENCES1 2 INTRODUCTION Menu planning includes two terms menu and planning (Bégin and et

Menu Planning and Product Development INTRODUCTION Task A3 Task A3 AC1.1 Principles and Factors of Recipe Development

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 2020-10-23

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Menu Planning andProductDevelopment
Menu Planning and Product Development INTRODUCTION Task A3 Task A3 AC1.1 Principles and Factors of Recipe Development_1
Table of ContentsINTRODUCTION...........................................................................................................................3Task A..............................................................................................................................................3AC1.1The principles and factors of recipe development.......................................................3AC1.2 Assessment of factors that influence menu-planning decisions................................4AC1.3 Factors that influence service methods.......................................................................5AC2.1 Discuss the stages of menu product development planning.......................................6AC2.2 Evaluation of the influences of different factors on the development process...........7TASK B...........................................................................................................................................7Covered in PPT.......................................................................................................................7CONCLUSION ..............................................................................................................................7REFRENCES...................................................................................................................................1.........................................................................................................................................................2
Menu Planning and Product Development INTRODUCTION Task A3 Task A3 AC1.1 Principles and Factors of Recipe Development_2
INTRODUCTIONMenu planning includes two terms menu and planning (Bégin and et. al., 2014). Menumeans a list of dishes which will be served for a given meal and menu planning is the selectionof a combination of dishes for a particular event. Attractive menu always attract a large numberof customers. At the time of preparing menu it is essential to consider that prices are affordableaccording to peoples and dishes selected in the menu should be according to customers desire. Inthis report the chosen organization is Italian theme based restaurant which named TRULLO,ISLINGTON. This restaurant is situated in London, UK. Product development is a processwhich make the overall menu very effective and impressive. The report is based on analysis ofvarious factors which effect the menu planning and product development process. It includesvarious principles of the development of a recipe which helps the chosen restaurant to attractmore customers. Moreover, the restaurant develop a new food concept by the help of that theycan easily gain competitive advantage. Task AAC1.1The principles and factors of recipe developmentRecipe development is a process of developing new variety of food with theexperimentation of many ingredients. The recipe development is now a profession for peopleswho are interest in it. The followings are the various principles and factors of recipe developmentwhich have to consider by the TRULLO, ISLINGTON restaurant:Accessibility: permutation of cereals with pulses in a meal is acceptable willingly. Saladsand more harmonizing food varieties achieve 90%, on the other hand the snacks and otherrecipes had achieved 89% (Daoust, 2017). so that principle must be considered while developinga recipe. Nutritional value: The recipe which is developed by the professional must be containingredients which full of nutrition value. The nutrition values are iron, fat, protein, vitamins,calcium which are derived from country wise consumption. So the food should be balancedaccording to nutrition value. According to that principle the nutrition point is considered by therecipe developers always.
Menu Planning and Product Development INTRODUCTION Task A3 Task A3 AC1.1 Principles and Factors of Recipe Development_3

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