Menu Planning & Product Development Assignment PDF
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Added on 2021-01-02
Menu Planning & Product Development Assignment PDF
Added on 2021-01-02
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Menu Planningand ProductDevelopment
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A ( Written Report ) ............................................................................................................11.1 Discuss the principles of recipe development.......................................................................11.2 Assess factor that influence menu planing decisions............................................................21.3 Discuss factors that influence service methods.....................................................................22.1 Discuss the stages of menu product development planning..................................................32.2 Evaluate influence on the development process...................................................................4TASK B ( Presentation ) .................................................................................................................43.1 Justify a menu design to reflect the menu compilation and recipe development..................43.2 Justify the development of the food service environment to support the recipe, menu andservices style ..............................................................................................................................54.1 Research customer requirements for a new food concept.....................................................64.2 Justify choice of new food concept.......................................................................................64.3 Justify recommendations on the launch/ implementation of new food concept...................74.4 Review own performance in relation to developing and implementing new food concepts7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONMeal planning is a formative process in which numerous variants of food and dishes isgiven as per according to seasonal availability, taste and preferences of consumers and accordingto society like and dislikes (Bégin, 2014). This will benefit a restaurant to provide ultimateconsumer satisfaction by facilitating cost and prices in effective way. In addition to this, it willalso aid a restaurant to bring sense of evaluation and improvement in their menu list by provingattractive food with more nutrients and in a wholesome manner to their consumers. Present casestudy has been conducted on, Prezzo which is a renowned chain of restaurant in Britain and aregreatly inspired by Italian cuisine. Restaurant was established in the year 2000 and headquarteredin London, United Kingdom. In this report, development of menu with their impact on methodsare included. In addition to this, different types of consumer requirements along withmeasurement of performance in order to achieve more effectiveness as to implement newconcept of food are covered in this report. TASK A ( Written Report ) 1.1 Discuss the principles of recipe developmentIn order to keep themselves up-to dated with the modern current trend and preferences ofcostumers in now a days it is essential for restaurants chefs to keep on modifying their food andbeverage recipes. It will benefit them to bring necessary modification in their menu list as peraccording to consumer taste in future situation. In relation to this, Prezzo implement numerousnecessary required changes in context of strategies and policies their restaurant culture.Mentioned below there are some basic principles:Creativity: Creativity is something a very unique and innovative measure with the helpof which helps a restaurant to offer more consumer oriented recipe. Prezzo by bringingenchanting creativity in their menu and by taking care of consumer taste and health perception
modify their food and beverage menu in attractive way. Thus, restaurant use concept of creativityin the menu to bring a new product. Cookery style: Prezzo is an Italian based British restaurant which provide authenticatedtaste of Italian and Mexican taste in their edibles. For example, Chefs of Prezzo have adoptedlow oil cooking method to prepare their dishes. Healthy Cooking and Living style: It is a most important factor with the help of whichPrezzo can not only provide healthy food items to their consumer but can also increase theirgood image in their mind. Chefs are required to make their food menu which is easy to be digestand tasty on the same time. 1.2 Assess factor that influence menu planing decisionsMenu planning is systematic process in which chefs and manager decided to bring someunique design and modifications in their menu list to influence customers towards their product.This is a time taking and complex process in which detailed analyses of consumer and market areconducted. This will help restaurant to increase their brand image in a marketplace. There arevarious factors that affect menu planning decisions which is described below in descriptivemanner: Tastes and preferences: Taste and preferences of society matters the most in the processof designing menu. Various factors such as, food habits of consumer, their taste, traditions,cultural and religious view is some of the factors that affect menu designing (Ozdemir andCaliskan, 2015). Therefore , Prezzo is required to evaluate all the parameter of consumer foodhabits and preferences and then make modifications in their menu. Budget: It is the major significant factor that generally influence the process of menu-planning to a great extent. For example, if Prezzo offer their menu with high cost then demand oftheir product may get low acceptance form customers. Therefore, it is important for restaurant toformulate their budget in affordable way and use optimal range for their dish (Shepperd, 2013). Weather condition: It is the one of the major factor, that influence the process of menuplanning . Therefore, Prezzo is required to offer dishes as per according to the current prevailingweather condition. For example, restaurant can offer cold beverages and deep freeze food itemsin summers and for winters, they can offer exclusive range of hot dishes that can compelconsumer taste.
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