logo

Menu Planning

12 Pages661 Words21 Views
   

Added on  2023-03-20

About This Document

This presentation discusses the process of menu planning and its importance in providing a balanced diet to customers. It covers topics such as justifying menu design, developing the food service environment, understanding customer requirements for a new food concept, justifying the choice of a new food concept, recommendations for launching and executing a new food concept, and reviewing one's own performance in developing a new food concept.

Menu Planning

   Added on 2023-03-20

ShareRelated Documents
MENU PLANNING
(TASK 2)
Menu Planning_1
TABLE OF CONTENTS
• Introduction
• Justify menu design to reflect the menu compilation and recipe
development
• Justify the development of food service environment
• Customer requirements for new food concept
• Justify own choice of new food concept
• Recommendations on launch/execution of new food concept
• Review own performance in relation to developing new food
conception
• References
Menu Planning_2
INTRODUCTION
Menu planning is a process by utilization of which a
balanced diet is administered to customers and
ensures that their requirements can be fulfilled .
Menu Planning_3
Justify menu design to reflect the menu
compilation and recipe development
Hilton hotel provides the services that allow customers a
convenient and fresh way to enjoy delicious meals at lower
prices. New food concept is selected in order to attract more
customers towards hotel and offer them high quality services
which puts long lasting impression on customers and they get
good food experience. This will assist in encouraging
customers to visit the hotel more for dinning purpose
Menu Planning_4

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Menu Planning and Product Development
|22
|1089
|81

Menu Planning and Product Development
|19
|1001
|64

Menu Planning
|11
|569
|82

Menu Planning and Product Development
|16
|941
|64

Principles and Factors of Recipe Development
|8
|1921
|101

Meal Management and Product Development
|12
|705
|89