Menu Planning &Product Development Assignment
Added on 2020-06-05
10 Pages2567 Words44 Views
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Menu Planning
Table of ContentsINTRODUCTION...........................................................................................................................1TASK – A........................................................................................................................................11.1 Principles and factors for recipe development......................................................................11.2 Factor that influenced the menu plan....................................................................................11.3 Factor which is effect services method.................................................................................22.1 Stages of menu product planning..........................................................................................32.2 Influences the different factor in development process........................................................3TASK – B .......................................................................................................................................43.1 and 3.2 Justification on design.............................................................................................44.1 Research in customer requirement........................................................................................54.2 New food ..............................................................................................................................54.3 Recommendation ..................................................................................................................54.4 Review performance ............................................................................................................5CONCLUSIONS..............................................................................................................................6REFERENCES ...............................................................................................................................7
INTRODUCTIONGlobalization is playing most important role for the development of industry and growthof economic condition nowadays. This is help to improve performance and change rate indifferent countries as per demand for product and services. Food industry is one of the fastestgrowing sector in the world (Moreira, 2017). This report is based on OLIVE GARDEN. Theresort basically located in United Kingdom and link with Italian-themed restaurants. On the otherhand, factors affecting food business and effect the time to take new decision in work place. Inadditions, product development planning is help to manage work or improve customersatisfaction level. The report is also identified factors that is affect chief decision, at the time todevelop plan and menu. TASK – A1.1 Principles and factors for recipe developmentThere are some factors which is give direct impact on internal working environment. Tobe focus on menu play an important role to addition number of customer and control the decisionrelated to cost to manage work (Molt, 2017). In this context, decision is to be taken related tomenu and food production. There are different types of list assets OLIVE GARDEN resort. Therecipe develop can choose as it profession. Some other principles are as follows :- Accessibility :- In this type of menu cereals with pulsation and vegetables as in a repast iswillingly bankable, effortless to constitute and offers a sense of happiness and profusionto the manufacturer. Snacks and other foods is to be con-site for 90 %. Price :- It is one of the most important part is nutritive value together is provided energy,iron, fat and vitamin (Seyitoglu, 2017). The food will be proper balance is give positiveimpact to each and every client in market. The development of recipe is very relies upon the subprogram of implementation provision asthis assistance the social activity in prime identified with time and expenditure of setting up thefood (Canale, 2017). The method of pocket is to be improve market share and utilization thelevel of activity. Cook- chill technique is one of the most crucial part to control the measuringthe carrying into action and growth rate. 1.2 Factor that influenced the menu planThere are some factor is give direct impact on menu planning decision must be taken inresort are as follows :- 1
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