(solved) Menu Planning Essay
Added on 2020-07-23
7 Pages1604 Words523 Views
Menu Planning
Table of ContentsINTRODUCTION ..........................................................................................................................3TASK A ..........................................................................................................................................3AC 1.1 Discuss the principles and factors of recipe development..............................................3AC 1.2 Assess the factors that influence menu-planning decision..............................................3AC 1.3 Discuss factors that influence service methods...............................................................4AC 2.1 Discuss the stages of menu product development planning............................................4AC 2.2 Evaluate the influences of different factors on the development process.......................5TASK B...........................................................................................................................................5Covered in PPT............................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES:...............................................................................................................................7
INTRODUCTION Menu is defined as document which contain the list of the variety of dishes which arerequired to be served to guest during the breakfast, lunch or dinner. Menu planning is defined asthe procedure of selecting dishes or food for special event. It also includes identifying the factorswhich might have major as well as significance influence of menu planning and its procedure(Ozdemir and Caliskan, 2014). Menu planning also includes determining the requirement ofresources which are required to prepare food. It also involves other activities such as Identifyingthe types of food that can be prepared as per to activities and preparing schedule for particularday is the significant part of Meal planning. Menu planning point the sequence of activities oroperations which will be arranged as well as conducted in order to achieve desired objectives.TASK A AC 1.1Discuss the principles and factors of recipe developmentRecipe must be developed by following various principles. It will help in maintained thestandard of food items and its quality. Recipe must consists of essential flavours that are requiredin it. Also, it should have unique name so that it can be recognised (Chávez-Bosquez, Marchiand Parra, 2014). The ingredients must be in proper quantity and proportions. The environment,temperature for making recipe must be proper and suitable. Besides this, product developedshould be attractive and colourful so that it can attract large number of customers. Nutritional value- The recipe should have enough nutrition. In must include protein, vitamins,etc. in proper quantity. AC 1.2 Assess the factors that influence menu-planning decision.There are various number of factors that are need to be considered while planning menu,some of them are: BALANCE: It is very important aspect while planning a menu, it should provide well- roundedmeals. There should be appropriate number of choices in salads, starters and desserts. Whileplanning menu considering this is very important to keep the balance within the choices one isoffering to their customers (Sufahani and Ismail, 2015). There should be equal number ofvegetarian and non vegetarian dishes in menu card. 3
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