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Menu Planning Assignment

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Added on  2020-06-06

Menu Planning Assignment

   Added on 2020-06-06

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Menu Planning
Menu Planning Assignment_1
TABLE OF CONTENTSINTRODUCTION................................................................................................................................3TASK A................................................................................................................................................31.1 Define the principles and factors of recipe development:..........................................................31.2Evaluate the factors that influence menu-planning decisions:....................................................31.3 Define the factors that influence service methods:...................................................................42.1 Explain the stages of menu product development planning.......................................................42.2 discuss the influences of different factors on the development process....................................5TASK B................................................................................................................................................5CONCLUSION....................................................................................................................................5REFERENCES.....................................................................................................................................6
Menu Planning Assignment_2
INTRODUCTIONMenu planning is very important part of the hospitality industry. Menu planning includemenu of the restaurant and new product development and food service environment. My study isbased on case which is related to Italian-themed restaurant. In this report various factors influencedmenu planning decisions and menu product development process. In this report we discuss aboutvarious design in a food services environment and also evaluate the influences of different factorson the development process. In this report we also describe the research into customer requirementsfor new food concept.TASK A1.1 Define the principles and factors of recipe development: Menu planning is to make eats a balanced diet and meeting our nutritional needs. By usingmenu planning we can save our time and money. Menu planning is also help in what is needed tobuy and how to make.Food is the basic needs of any person. Menu planning main aim is to a human being keephealthy. In this report we used the reference of Italian theme restaurant. All the restaurants are dealwith food. A restaurant can attract its customer by serving delicious food.There are some principles and factors which is related to recipe development:Cooking overture is the new formula. In this follow simmering, broiling, grilling a recipecan be cooked.Ascertaining aliment is also a most important for recipe development. It is related tonutrition because food is also responsible for healthy society (Chávez-Bosquez, Marchi andParra, 2014).In a restaurant the taste and quality of food changes customer lose their interest and notcontinue their meal in a related restaurant.Light cooking prepared food which is not heavily fried .Healthy cooking is very important for living life. So food is edible and digestable.The restaurant prepares recipes according to customer demand of the targeted audience.1.2Evaluate the factors that influence menu-planning decisions:The menu should me planned in a certain way because the service would be quick the mainfactor influence location of establishment.
Menu Planning Assignment_3

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