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Menu Planning and Product Development - Morito

Added on - 23 Nov 2020

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Menu Planning
Table of ContentsINTRODUCTION...........................................................................................................................2TASK A...........................................................................................................................................31.1 Discuss the principles and factors of recipe development................................................31.2 Assess factors that influence menu-planning decisions...................................................41.3 Discuss factors that influence service methods................................................................42.1 Discuss the stages of menu product development planning.............................................62.2 Evaluate the influences of different factors on the development process.......................7TASK B...........................................................................................................................................8Covered in PPT.......................................................................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9.........................................................................................................................................................1
INTRODUCTIONMenu planning is a chain of activities in which finalisation of dishes and food whichconsumer want to eat in main dishes, other dishes and desserts in hospitality industry. It isknowing and planning of tastes and preferences of consumers and then serve them. Someactivities such as daily activities and scheduling fluctuations creates hurdles in path of menuplanning. Plan to cook or prepare food according to activities and schedules about a day playsimportant role in menu planning. This report based on Morito which is Italian-themed restaurantthat small part of hospitality industry. This restaurant is famous for its Italian dishes in UK and itplan to expand its market by launching a new dish in market. This report is based on menuplanning and development and its stages. It also elaborates menu design compilation anddevelopment.TASK A1.1 Discuss the principles and factors of recipe developmentRecipe development is very important task for an organisation to allure large number. ofconsumers according to their choices and preferences (Bégin and et.al., 2014). There are manyfactors and principles that contributes in menu development for Morito such as the primary isthat menu help to consumer to select right food and give them knowledge to understandmanagement system of restaurant.Availability of resources:Morito should strategically complied seasonal food with strategic planning for recipedevelopment. While launching a new product and services availability of resources should beacquainted so that production process remains on going and effective results should be achieve.With the help of resources visibility plan of new launching considered viable (Daoust, 2017).Make menu help to both consumers and restaurants to get right products for consumers and rightconsumers to restaurants.Food habits:Morito before launch a new product and services firstly they have to research taste andpreferences of consumers so that it elect right class of food and services. In research followingfactors should be considered such as religious view and their customs and traditions. Access
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