Ask a question from expert

Ask now

Menu Planning Solution Assignment

15 Pages5202 Words39 Views
   

Added on  2021-02-21

Menu Planning Solution Assignment

   Added on 2021-02-21

BookmarkShareRelated Documents
MENU PLANNING
Menu Planning Solution Assignment_1
Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
Factors that influence on menu planning decision process(1.2).................................................1
Different stages for menu product development product planning (2.1)....................................2
An evaluation of influences on product development process (2.2)..........................................3
Principles of recipe development (1.1).......................................................................................1
Factors which influence service methods (1.3)...........................................................................2
Justification of the design of a menu taking into account the recipe development ( 3.1)...........3
Justification of the development of the food service environment to support the menu, recipe
and service style (3.2).................................................................................................................4
Research report that are related with new product and service (4.1 4.2 4.3)..............................5
Review of performance for improvements regarding the creation and assessment of the new
food (4.4).....................................................................................................................................6
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................8
Menu Planning Solution Assignment_2
INTRODUCTION
Menu planning can be defined as an action to develop that what restaurants offers to
customer for eat, specifically for breakfast, lunch and dinner. It is the way or method by which
restaurant approach customers for providing delicious food by using different ingredients that
attract more customers to fulfil their basic need. In present scenario the term menu planning is
the way by which they ensure that they provide balanced diet and nutritional food to the
customers (Antman and et, al., 2014). The present report is carried out form the perspective of 14
Spain street which is a successful restaurant in London that offer food services in market. In this
task factors that influence on menu planning are covered in this report. Along with these
different stages are covered that are required for menu product development. At last evaluation
of different process that is concerned with menu planning is included in these report.
TASK A
Factors that influence on menu planning decision process(1.2)
In recent years food industry is growing rapidly which governs that they create boom in
the market. In this task several factors are considered that are not only cost bound but also focus
on target audience so it is easy for them to attract more number of local customers. In these it is
easy for organisation to implement goals through which they convert different perspective in
order to produce the prepare and pack the product. Some of the factors are mention as below:
Creative- It is essential for the organisation that they develop menu which is attractive,
colourful and flavoured through which it is easy for them to attract more number of customers.
For these they use light colours, smooth papers through which it is easy for them formulate their
menu bright and attractive (Bajwah and et. al., 2015).
Types of customer- It is the most essential factor that impacts on the overall menu. The
main intention of hospitality business is to satisfy the need of customers so it is essential for 14
Spain street that they develop menu for all type of customers. Example- people who are involved
in Physical jobs required heavy meal while person who perform clerical work will not prefer
heavy food.
Season availability- Ingredients that are required for the preparing the food are not
available in all seasons. So while preparing the menu it is essential to take decision according to
the running season. Like in winter individuals demand hot food through which it is easy for them
1
Menu Planning Solution Assignment_3
to consume such as fish and chips, potato and leek soup through which they keep their body
warm.
Capability of kitchen and service staff- In restaurants several types of food are offered
by them to their customers that helps them to increase range of their products. Management of 14
Spain street London check the capability of their staff particular for kitchen to check that they are
capable to prepare the foods. Thus it is important factor because presentation of dish and serving
capability are two main factors for organisation (Din and et. Al, 2012).
Cost of the menu- Price plays a vital role in the decision making for menu as it is the
factor that help to create loyal customers for the restaurant. This factor help 14 Spain street
restaurant to decide the price of their product so it is easy for them to manage control the price of
their product.
Different stages for menu product development product planning (2.1)
Menu is wide concept which changes from one occasion to another occasion so it is very
important for organisation to formulate different menu. Example- the menu which is suitable for
conference is not necessary that it will match the needs of marriage function also. Some points
that are essential for development of product in mention as follow:
Know the occasion- Menu need to developed according to the occasion therefore it is
important to first aware about the occasion that is going to happen. It is the responsibility of
executive chef to kept in mind that there is change in taste of customer as per occasion basis. So
to deal with situation they manage and gather all necessary information like time and date, type
of occasion, number of guest etc. for preparing the food that is prefer by guest.
Plan the recipe- This is the another step that is required for preparing the food menu
product development. All essential information is already gather by the food department that
helps to prepare and manage the food according to the occasion (Dixon and et. al., 2014). So
after knowing all the information and other factors such as demand and need of customer the
process for menu planning start by the restaurant. It includes that what and which type of food is
demand to customer and through which way they serve them well.
Trial- When the food is prepared some of its sample is schedule for trial which
determines that food is crucial part for the organisation. This process start before serving the
food to customers. It is essential for the organisation because silly mistake results to create big
issue that impact on the goodwill of the organisation. In service industry it is essential for the
2
Menu Planning Solution Assignment_4

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Menu Planning and Product Development
|12
|1186
|82

Menu Planning and Product Development - Prezzo
|10
|2849
|143

Menu Planning and Product Development Assignment (Doc)
|13
|4150
|176

Menu Planning and Product Development: Assignment
|12
|3231
|454

Principles and Factors of Recipe Development : Report
|7
|1914
|68

Menu Planning And Product Development InTRODUCTION
|9
|2171
|353