Nutrition Labeling & Planning Software
Added on 2020-07-22
8 Pages2021 Words195 Views
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MMDP
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Explain the principles and factors of recipe development....................................................11.2 Explain factor which influences menu planning decision.....................................................11.3 Factors that influence service methods.................................................................................22.1 Explain the stages of menu product development.................................................................32.2 Explain influences of different factors on the development process....................................4TASK B Covered in PPT.................................................................................................................4CONCLUSIONS..............................................................................................................................4REFERENCES................................................................................................................................5
INTRODUCTIONMenu planning is a one of the significant objectives of restaurant. Preparing of menu is aart. Its include selection of delicacies and ingredients which help to develop taste andattractiveness of foods. Menu planning is a lengthy process as well as imperative in nature. Inthis assignment Jamie's Italian restaurant are select in order to develop new product. This reportcovers menu design and influencing factor which affect new recipe development. TASK A1.1 Explain the principles and factors of recipe developmentThe development of recipe is an important part of each and every restaurant. Recipe canbe defined as standard process of food development in which various type of ingredients are usedin order to make new Italian food. There are different principles of recipe development. Fordeveloping new product, project planning is required (Barnes, Andrews and Orr, 2017).Throughthis planning action step is prepared which help to gain objectives in given time period. Somemain principles are detailed as below:Reproducible: The recipe must be written, so that repetition of food is possible withuniform result. Pleasing to senses: Stimulating flavours and aroma with suitable texture as well asmouth feel. Interesting: Carries certain appeal which adds variety of ingredients into food. Economical: New product is economical in nature which provides competitive advantageat market place. Concise: It is precise but adequate comprehensive thus provide required content. Easily prepared: Organised minimum step which help to develop new product. All ingredientsare listed with accuracy (Bondzi-Simpson and Ayeh, 2017). 1.2 Explain factor which influences menu planning decisionIn restaurant, various factors influence decision making process of chief executive. Menuof restaurant is dependent on customer’s preferences and demand. So that, firstly management ofthe eating house is conducting research in order to know clients choice and needs accordinglydevelop new food which help to gain customer's satisfaction. Some factors thus influence menuplanning decision is detail as follows:1
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