Menu-Planning and Product Development
Added on 2020-12-24
10 Pages2501 Words124 Views
MENU-PLANNING ANDPRODUCTDEVELOPMENT
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC1.1 principles of recipe development................................................................................3AC1.2 factors that influences menu planning decisions........................................................4AC1.3 factors that influences services methods.....................................................................5AC2.1 stages of menu product development planning...........................................................6AC2.2 evaluate the influences of different factors on development process.........................7TASK 2............................................................................................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9INTRODUCTIONMenu planning is the best way to make sure about the eating a balanced or not andmeeting with nutrition which is needed. It is important because it helps to save time or money,promote healthier choices and help to improve skills of grocery shopping (Botelho, Araújo andPineli, 2018). Present study is based on “Restaurant Nathan outlaw” is a two michelin starrestaurant owned by Mrs. Nathan outlaw. It is located at the marina villa hotel in fowey. It gets
11th ranked in national restaurant rewards in 2010. Study lays emphasis on principles and factorsof recipe development and factors that are influences menu planning decisions. Report will coverby the factors are influence services methods, stages of menu planning and also evaluation offactor which are help to develop process of menu planning. Study will also show by the menu design is reflected menu compilation and recipedevelopment and development of food services environment is support to menu and its servicesplanning. It is also highlighted by research of customer requirement for new food and concept ofnew foods. In that also discussion on recommendation on lunch and own performance in relationdeveloping and implementing.TASK 1AC1.1 principles of recipe development.The recipe development is important for improvement of business process. That help toNathan outlaw restaurant develop its recipes and profits. There are some principles of recipeplanning. That are as follows:Prepared foodsIt is the important principle of recipe planning. This help to know about the test,preference and habits of customer and what customer refers exactly (Principles of recipedevelopment, 2017). By this management of restaurant can analysis the culture of customers,religious view and the tradition. This help for knowing about customer and by that customersattract towards it.Availability of resourcesIt is the important principle of recipe development because first and foremost planning isthis. That help to create strategic planning of recipe development. Restaurant needs the rawmaterial for produce the goods and foods and also needs for interior design material. Test and qualityIt also important principle of the recipe planning because customer wants best test andQuality of foods. For example: manager of restaurant is maintained their quality and test, thencustomers attract towards it. It is helpful for the management. Creativity
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