Food and Menu Planning Decisions : Report
Added on 2020-07-23
13 Pages2973 Words46 Views
Menu Planning
Table of ContentsINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................31.1 Main principles of recipe development.................................................................................31.2 Factors influencing Menu planning decisions.......................................................................51.3 Various factors affecting service methods ...........................................................................62.1 Menu product development planning stages ........................................................................7The Stages of menu item advancement planing are as depicted underneath - ...........................72.2 Factors influencing the improvement procedure ..................................................................7TASK B ..........................................................................................................................................83.1 & 3.2 Menu design ...............................................................................................................8TASK C.........................................................................................................................................104.1 Research on customer necessities ......................................................................................104.2 Justify decision of new food idea .......................................................................................10REFERENCES..............................................................................................................................12
INTRODUCTIONFood industry is the fastest growing sector or business all around the world, changingdemand, taste and preferences of people influence food organisations to develop or offer widerange of food items in their menu. Menu planning is a most essential activity for a restaurant as itdecides whether it will be successful in attracting customers or not. The present report is incontext to Strada, UK which is a popular Italian-themed restaurant. Strada has around 14restaurants and 5 clubs mostly based in the southern England. The report will identify variousfactors affecting the choice of food menu and menu planning in food industry along with theelements a chef consider while developing a menu. Furthermore, the study will focus on factorsthat affect the service techniques in a restaurant. TASK A1.1 Main principles of recipe developmentMenu is a main element that affects the recipe development process, this is due to the factthat menu influence decisions regarding ingredients and cost incurred in the manufacturing ofproduction department in a restaurant or food organisation. The recipe is developed withconsideration to cost and quality as well as availability of resources, Strada offers a huge varietyof food items in their menu. There are various types of menu which helps the chef's decisionrelated to the recipe development as described below - 1.A' la carte – This menu helps the customers to choose from variety of food items, thecustomers needs to pay for only those dishes which they wish to choose.2.Fixed – The fixed menu is a menu which consist of fixed items offered with a fixed price.3.Table d' Hote – This menu is generally known as the table for host menu, it is other typeof effective menu which is offers a meal to the host or customer at a fixed price. Thecustomer pays for the whole meal not matter how much he or she consumed(García andet.al, 2016)4.Party menu – This includes drinks and foot items in a banquet hall or party area, it is afixed menu selected before the arrival of guests or party members.5.Children menu – This menu is specially designed for children, the items are morecolourful and based on a theme.
6.Menu degustation – This type menu is set in order to taset various kinds of dishes, it isgenerally limited to specific options of food items and wine is a chosen option for thesame. Illustration 1: Types of Menu(Source: Types of Food Menu in Restaurants, 2015)All the above sorts of menu help an eatery or restaurant, for example, Strada in arrangingthe dishes that chef is required to get ready. In the wake of settling on compelling choices of thefixings the following vital choice for the kitchen unit is to choose the way toward planning food. The development of recipe extremely depends upon the method of food products courseof action as this helps the relationship in decisions related to time and cost of setting up the food.This contains diverse methods for cooking changes in the measure of arranging and cost drew inwith the strategy. Most organisation uses the ordinary strategies for food products creation whichincorporates the principal measures getting the stock, securing it in the ice chests and setting itup as indicated by the customer. The cool and stop strategy incorporates the effect setting anddefrosting process which saves time and broadens the future of the food products system. Sous-
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Menu Planning: Principles, Factors, and Stages of Developmentlg...
|10
|2468
|310
Report on Food Industry and Menu Planninglg...
|12
|2488
|75
Menu Planning Assignment - Donatella restaurantlg...
|8
|2135
|237
Menu Planning and Product Development Principlelg...
|9
|2271
|385
Menu planning and Product Development | Assignmentlg...
|12
|3980
|190
Menu Planning and Product Development Assignment - Tomo Pizzeria & Restaurantlg...
|11
|3066
|489