Report on Menu Planning in Repudiate Hotel
10 Pages2900 Words82 Views
Added on 2020-06-06
Report on Menu Planning in Repudiate Hotel
Added on 2020-06-06
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Menu Planning
Table of ContentsINTRODUCTION ..........................................................................................................................3TASK A...........................................................................................................................................31.1 Discuss the principles and factors of recipe development....................................................31.2 Assess factors that influence menu planning decisions........................................................31.3 Discuss factors that influence service methods.....................................................................42.1 Discuss the stages of menu product development planning..................................................42.2 Evaluate and influences of different factors on the development process. ..........................5TASK B..........................................................................................................................................53.1 Justify menu design to reflect the menu compilation and recipe development....................53.2 Justify the development of the food services environment to support the menu , recipe andservices style. .............................................................................................................................64.1 Findings of research into customer requirements for your new food concept......................64.2 Justify your choice of new food concept ..............................................................................74.3 Make recommendation launch implementation of your new food concept..........................74.4 review the performance in order to develop and implementation new food concepts..........7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTION Menu planning is the process in which hotel industry make plans about new recipe interms of development of new growth in the market. Present report will be based on Menuplanning in a repudiate hotel. It will explain the principles of new recipe development.Moreover, it will discuss the factors which influence plan service methods. Furthermore, it willexplain the stages of menu product development planning. In addition to this, it will evaluate theinfluence of different factors on development process. TASK A1.1 Discuss the principles and factors of recipe developmentIn order to adopt principles of new recipe, it gives new development process of novelrecipe (Baykasoglu, Taskiran and Akkoyun, 2016). It is very effective and influential factortowards new services or development. There are some principles which hotel adopts in order tomake further development. Cooking overture: New formula development is very much effective and development in termsof new services. Recipe is always based on new development or on new formula such assimmering, broiling, grilling a recipe can be cooked. Every quantity and developed recipe mustbe calculated in equal ratios. Ascertaining aliment: Next principle is nutrition or aliment must be recognized in order tomeasure. Food and recipe is for the public; so, it is important to measure its quality and quantityas per the health and safety. Food is the major factor which must be of high quality and hygienicin order to ensure public health.Taste and Quality: It is another principle which is very significant that should be considered bythe chef (Dixon and et.al., 2014). Taste of the customer is frequently changes in order to meet thedemands of buyers. Therefore, chef needs to understand their taste and make new recipe. Instauration: This principle relate dish to some creative way and innovative which is attractiveand rich in taste. It is an effective and impactful principle that should be looked upon. 1.2 Assess factors that influence menu planning decisionsThere are many factors which influence menu planning decision in the particularrestaurant. Supply cost and the variety: It is the first factor which impacts on the planning decision of newmenu planning. Restaurant is serving services to customers as per their needs and wants. In
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