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[PDF] Menu Planning and Product Development | Assignment sample

   

Added on  2021-02-18

9 Pages2111 Words15 Views
Menu Planning and ProductDevelopment

Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1AC 1.1 Presenting the principles and factors of recipe development.........................................1AC 1.2 Assessing the factor that influence the menu planning decisions..................................2AC 1.3 Presenting the factor that influence service methods.....................................................3AC 2.1 Presenting the stages of menu product development planning.......................................3AC 2.2 Evaluating the influences of different factors on development process.........................4TASK B...........................................................................................................................................4AC 3.1 Justify a menu design to reflect the menu compilation and recipe development ..........4AC 3.2 Justify the development of the food service environment to support the menu, recipeand service style..........................................................................................................................4AC 4.1 Show the findings of your research into customer requirements for new food concept5AC 4.2 Justify your choice of new food concept........................................................................5AC 4.3 Make recommendations on launch/implementation of your new food concept.............5AC 4.4 Review performance in relation to developing and implementing new food concepts..5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6

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