Menu Planning and Product Development (PDF)
Added on 2020-11-12
10 Pages2906 Words106 Views
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MENU PLANNINGAND PRODUCTDEVELOPMENT
Table of ContentsINTRODUCTION...........................................................................................................................3TASK1.............................................................................................................................................31.1 Discussion of the principles of recipe development.............................................................31.2 Factors which influences menu planning decisions..............................................................41.3 Factors that influence service methods.................................................................................52.1 Stages of menu product development planning. ..................................................................62.2 Evaluation of the influences on the development process....................................................8TASK2 ............................................................................................................................................9Covered in PPT...........................................................................................................................9CONCLUSION ...............................................................................................................................9REFRENCE ..................................................................................................................................9
INTRODUCTIONMenu is the list of items and products that are sold by business operations so planning formenu is the process of identifying what all food ingredients will be needed and how food has tolook. Product development is the process of products with new characteristics which offers newand additional benefits to the customers (Agostini and et. al., 2016). Organisation undertaken inthis report is Prezzo which was founded in 2000 and deals in restaurant industry whichspecifically serves Italian cuisine to its customers in London. This report will explain theprinciples of recipe development. It will assess the factors which will influence menu planningdecisions and service methods. There are various stages in menu product development planningwhich will be discussed. Further, the evaluation of influence on development process will beelaborated. Then, justification of menu design and development of the food service environmentis explained in detail. And then, research and justification of new food product concept will bedone with recommendations and performance review. TASK1To,The board of directors,PrezzoSubject : Menu planning and product development 1.1 Discussion of the principles of recipe development.In present business scenario, people have become more foodie and want differentvarieties. Food industry is rapidly increasing and there is a huge competition between the variousrestaurants. For this purpose, it becomes important that Prezzo must develop their menus. It willhelp people in knowing what all options are available to the restaurant and enables them tochoose from various alternatives. It is useful because this imply how many meals are to beplanned and when they are to be served (Ahmed and Han, 2015). This is useful in eliminating theproblem of confusion related to the everyday thinking that what are to be cooked. There arevarious principles of recipe development and they are discussed below : Cookery style : It is very important that Prezzo adopts new methods and techniques intheir cooking style. They can follow simmering, boiling and grilling the recipe as it willprovide consistency in work for the advantage of recipe quality.
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