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Factors Influencing Menu Planning Decision : Report

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Added on  2020-07-23

Factors Influencing Menu Planning Decision : Report

   Added on 2020-07-23

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Factors Influencing Menu Planning Decision : Report_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Principles and factors of recipe development...................................................................11.2 Factors influencing the menu-planning decisions............................................................21.3 Factors influencing service methods................................................................................22.1 Stages of menu product development planning................................................................32.2 Evaluation on influences of factors on development process..........................................3TASK B (Covered in ppt.) .............................................................................................................4CONCLUSIONS..............................................................................................................................4REFERENCES................................................................................................................................5
Factors Influencing Menu Planning Decision : Report_2
INTRODUCTIONPlanning menu in a restaurant, hotel or hospitality sector is one of the toughest job. It islike an art which is used to attract, avail and retain the customers by providing list of variety ofdelicious food. With this assistance, present report is describing the theme of an Italian restaurantCaminata whose Board of Directors plans to launch a new food concept. It is situated in Balham,London. This assignment is divided into two parts in which first task cover such factors thatinfluence menu planning decisions (Davis and et. al., 2018). While another part consists aplanning process for menu product development. TASK A1.1 Principles and factors of recipe developmentDeveloping recipe helps in promoting brands and products of a restaurant. It is necessaryto change menu in every three months in order to gain competitive advancement. From a chef'smind, if a company fails to attract customers by its variety of foods then it needs to makechanges in cookery and food items. It creates great recipes by mixing different ingredients tomake a fabulous and delicious food (Jordan, 2015). But this process includes many risks in trialswhich may result to failure as well. Menu-planning refers a process to plan the best possible presentation of recipes. It helpsin serving food to customers in well-mannered way in order to meet their needs on time. Suchplanning is affected by style and method of services. Some principles are given below whichaffect recipe development:-Customer's choice: Before planning menus, a survey should be done to judge taste,preference and nutritional needs of customers. Customs, traditions and culture of people who areliving in same area of restaurants. Chefs should consider nutritional value of food like less salt,low fat and calories, substitutes of ingredients like sugar, etc. All these things help in making adietary plan which contains sufficient protein, carbohydrate and fat (Soria-Contreras and et. al.,2014). Availability of raw materials: Menu should be changed according to seasonal variationsand occasional period including some dishes off-season as well. Raw materials which are easilyavailable are good to make delicious and healthy foods as well as preserves nutritional value1
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