Menu Planning & Product Development

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Added on 2020-06-06

Menu Planning & Product Development

Added on 2020-06-06

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Menu Planning and ProductDevelopment

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principles and factors of recipe development.......................................................................11.2 Factors that influences menu – planning decisions...............................................................21.3 Discuss factors that influence service methods.....................................................................22.1 Stages of menu product development planning....................................................................32.2 Evaluate the influence of different factors on the development process...............................3TASK 2............................................................................................................................................4COVERED IN PPT.....................................................................................................................4CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................5

INTRODUCTIONIn United Kingdom, hospitality sector has totally changed its face where organisationstries to fulfil consumers needs in regular manner. Then only these firms can expect growth oftheir business (Brustbauer, 2016). This project is based on an Italian theme based Restaurantnamed as Murano. It is located in London and have a good reputation in the society. Report isgoing to include various principles which needs to be considered while making or developing arecipe. Along with this, way of menu designing, elements that aid in developing process andplanning that helps in developing a planning. Attention can be grabbed of consumers in a hugeamount by formulating a simple and sober menu card.TASK 11.1 Principles and factors of recipe developmentQuality food items may aid this Murano in gaining competitive advantages in London fora longer period of time. But, it is also mandatory for Murano to keep on making alterations infood that they are offering to consumers. Recipe can be developed by locating at all needs andwants of customers and their perceptions. This process can help in looking at trends and then arecipe can be developed here research is also necessary. Chef of Murano restaurant should talk toconsumers when they are eating dishes which has been ordered and by them. With the help ofthis, he/she can analyse what additional alterations can be made by them in order to makeexperience of end users good. Some factors are given below:Accessibility of raw materials: Stock of raw materials should be there and money as wellin order to serve consumers right on time. People do not like to wait in restaurant and they startloosing interest (Verzuh, 2015).Food habits of customers: Trends, taste of customers are getting changed in rapidmanner. Therefore, it is must for management of Murano to understand those alterations.Developing recipe and its advantages: For sustaining, it is necessary for restaurant tooffer unique and variety of food item to consumers. Disadvantages of change: Murano has some dishes that consumers already like. Thus,there is no need of altering it because possibilities are there that customers may loose interest inthat as well.1

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