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Menu Planning Assignment (PDF)

Added on - 23 Nov 2020

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Menu Planning
TABLE OF CONTENTSINTRODUCTION..........................................................................................................................11.1 Principles of recipe development.....................................................................................11.2 Factors that influence service methods.............................................................................21.3 Factors influencing menu planning decisions..................................................................31.4 Discussing the stages of the planning of menu product development..............................41.5 Evaluating the influences on the development process....................................................5CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
INTRODUCTIONPlaning of menu is the method or process to set and plan the best out of many possiblepresentation of different recipes and serving methods made for customers in order to meet theneeds and preferences in the effective manner. Meal planner can be undoubtedly used as astrength by the restaurant against its rivals make gains. By the way of making small research,planning the food before can easily assist in the time saving and making wealth through the wayof dine in or lunching. Meal planning and product development are the beneficial ways to furthernourish the stability diet (Dixon and Sharp, 2014).1.1 Principles of recipe developmentJust imagine how recipe different recipe come to the market who make them, it the recipedeveloper who is assigned this task of recipe development. It is always advised to produce andconsume food which is fit and healthy, and it depends on which restaurant is serving us the food.It takes number of trials to make the perfect recipe for the customers.Cooking overture:To make a perfect recipe many experiments are required to beperformed to get the perfect recipe (Baraban and Durocher, 2010). A series of steps arerequired to be followed to get the finest taste. Some food items require time to getcooked so they are kept at a temperature below boiling point, some require less time tocook so they are kept on grilling or broiling. Always try to maintain the consistency inquality of what is to be prepared.Ascertaining Aliment:Aliment simply means the materials that nourishes one's body.They are the nutrients that should be looked into like the fat, iron, carbohydrates,calcium and vitamins. Since the food is prepared for all types of people, expectations ofeverybody should be meet. Healthy food means healthy society. A nutritionally balancedfood should be produced.Taste and preference:To maintain a consistent position in the market, the taste shouldbe kept same. If you will keep on changing the taste the customer will lose their interestin your food and may switch to new restaurants (Chou and Fang, 2013). Since everycustomer has a different taste and preference for restaurant, so they choose accordingly,where they will get the food they prefer but any change will have impact thereon.1
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