Menu Planning and Product Development
Added on 2020-12-29
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Menu Planning & ProductDevelopment
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 The principles and factor of recipe development..................................................................11.2 The factors that influence menu planning decisions.............................................................21.3 The factors that influence services method...........................................................................32.1 The stages of menu product development planning..............................................................52.2 Evaluation of the influences of different factors on the development process.....................6TASK B...........................................................................................................................................63.1 A menu design to reflect the menu compilation and recipe development..........................103.2 Development of the food service environment to support menu, recipe and service style.114.1 Findings of the research in to customer requirements towards new food concept.............124.2 Justification of the choice of new food concept..................................................................124.3 Recommendations on launch or implementation of new food concept..............................134.4 Review of performance in order to developing and implementing new food concepts......13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15
INTRODUCTIONMenu planning in restaurant refers to organising dishes to be served in a given meal. Themenu is prepare for guest, as make them aware about dishes available in restaurants. The productdevelopment refers to process of modification in an existing product and it's presentation orintroducing entirely new product in market. The product is created with new characteristics thatoffers new or additional benefits to customers. This report is based upon Prezzo which is a chainof British owned restaurants serving food inspired by Italian cuisine in UK. They have 180branches across the country. This report includes preparation of new food concept & menu forrestaurant, factors which influences menu-planning, factors influences services methods, stagesfor menu product development planning, influence of social, economic factor. The menu designand recipe development, food services environment, research based upon customer requirementfor new product, selection of new concept, recommendations for new concept and review onperformance (Beritelli, Bieger and Laesser, 2014). TASK A1.1 The principles and factor of recipe development.Principles for recipe development consist of maintaining proper guidelines of menu whata restaurant serve to their customers. There are various principles followed by Prezzo restaurantto develop new recipe and modifies exciting recipe in menu. The executive chef of Prezzorestaurant is coming with a new concept of food as accordance to trends and customer needs.The principle of recipe development are:- Food product methhttp://jpr.mrpinternal.com/od:- It's a method which procedure andstructure is quite different to develop the recipe. In this method restaurant can use Cook-Freeze in this method food is freeze more than 90 minutes under 20 degree temperaturethrough which food can be stored for several days. Cooking Overture:- It's a new formula which is design with some steps. Throughbroiling, simmering, grilling a recipe can be made. The Prezzo restaurant have makestability in task for the sake of maintaining quality in recipe. The required quantity needto provided for ingredients as to maintain appropriate quality. Ascertaining aliment:- It's a factor which consist of nutrient in food (Bianchi and et, al.,2014). The food which is served by organisation required to be fresh so that health issues
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