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Principles of Recipe Development Assignment

   

Added on  2021-02-19

19 Pages5249 Words406 Views
MenuPlanning

Table of ContentsINTRODUCTION ..........................................................................................................................21.1 Principle of recipe development............................................................................................31.2 Factors influencing menu planning decision.........................................................................41.3 Factors that influence service methods.................................................................................5TASK 2 ...........................................................................................................................................62.1 Stages of menu product development planning...................................................................62.2 Influence that affects development process..........................................................................7TASK 3 ...........................................................................................................................................83.1.Justify menu design to reflect the menu compilation and recipe development....................8Bacon and tomato cream cheese tarts 200..................................................................9....................................................................................................................................9Minestra d’orzo 300...................................................................................103.2. Justification the development of the food service environment........................................13TASK 4..........................................................................................................................................144.1 Research customer requirement for the new food concept...............................................144.2 justify the choice of new food concept...............................................................................154.3 Recommendation on launching of new food concept.........................................................154.4 Review own performance in relation to developing and implementing new food concept,suggesting improvement...........................................................................................................16REFERENCES..............................................................................................................................18INTRODUCTION 1

Menu planning define upcoming plans related to family desires, menu can be in the formof dish list, weekend plan, dinner plan, grocery list etc. it refers to proper pre-planning ofmaking list and going to the decided places (Abdel-Basset, Mohamed and Smarandache, 2018).Menu planning make sure a balances diet and meet nutritional needs to satisfy inner needs andentitle the requirements. Organization undertaken in this assignment is Bella Italia, it is a chainover 90 restaurants and offers Italian dishes in UK and Ireland. It is basically a casual dinninggroup and also owe Cafe Rouge and Las Iguanas. The basic menu of this restaurant servescombine pizza and pasta with a range of grill and speciality dishes. This report will define theprinciples and factors relating how to develop new product. The factors which influence menuplanning decisions and service methods will also be assessed. various stages of productdevelopment planning and factors that influences product is also determined here . Afterwards,menu design and development of food service department will be justified and discussed. lastpart of this report will explain new food recommendations and evaluation of own performance.TASK 1 1.1 Principle of recipe developmentFood is considered as the basic need of human being, but now in this era individuals trynew recipes to change taste and preference which make them fit. The restaurant chains deals withfood and serve customers as breakfast, lunch or dinner. Bella Italia serve delicious food itemswith a attractive food menu(Alexander, 2016). The main concern of a restaurant is menuplanning and product development. There are some principles of recipe development whichdefine proper guidelines regarding what Bella Italia prepare for its customers as:Availability of resources: It defines that there should be proper availability of rawmaterial to produce menu. Basically in Bella Italia the food produced by the restaurant is givenpreference as it produces pizza, pasta, and grilled menus. So the food chain should consider theseasonal food in case of strategic development of new product planning. Food habits: The second important principle of recipe development is analysis of foodhabits of customers. In this stage the culture, religion and traditions of customers are determinedat the time of recipe development in Bella Italia, as it prepare italic food then it should not focuson chines food because they will be not attracted towards Italian food. Some people prefervegetarian food and some of them like non-vegetarian, to satisfy the basic needs the restaurantshould avail variety of food products.2

Types of customers: It define that occupation, age, sex and socio-economic status of theindividuals help in determining which type of recipe should be produced. In Bella Italiaclassification of various customers demand influence recipe of product. Occasions: it defines that new product recipe is impacted by occasions as birthday party,new year, good Friday and so on. Bella Italian recipe production is favourably impacted by kidsand youth. 1.2 Factors influencing menu planning decisionThere are certain factors which influences menu planning decision of Bella Italianthrough some conditions such as: Weather conditions: It define the changing taste and preference of people according toweather conditions such as summer, winter and rainy season (Boelens and de Roo, 2016). BellaItalian's menu is italic which serves pizza, pasta and grill products when ever winter seasonoccurs the restaurant start focusing on grill items because grilled menu is preferred more inwinters then summers. Taste and preference: The menu planning is also influenced by customers taste, foodhabits and preference of people from various culture, gender, customs and tradition parameter.Bella Italian's menu planning is also influenced with such factors so to keep that certain therestaurant should segment on the basis of demographic, age, gender and preference of customerto capture good market.Availability of food: This is very important for every food chain to ensure the availabilityof seasonal food, such as in pizza toppings olives are used to make the pizza tasty. So therestaurant should always availed with raw ingredients because they are important. Budget: It is very important significant which influence decision of menu planningbecause without funds and budget a organisation can not produce any items (David, David andDavid, 2017). Higher the value of menu lower the demand of product. So to maximize the profitthe prices of food menu should be sufficient for consumers to try each items of restaurant.Policy of the business: it define different policies of organizations such as somerestaurant do not supply exception food stuffs because of their business strategies. This mayresult in people's dissatisfaction towards that food chain and it can affect the restaurants menuplanning by adding or removing that particular items from their menus as per individualsrequirements. 3

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