ANALYZING A MENU DESIGN There are some steps that needs to be ensured while analyzing a menu design and these are as under : οMenu planning οTypes of menu οFactors influencing menu planning decisions. οPrinciples of menu planning
DEVELOPMENT OF FOOD SERVICE ENVIRONMENT οThere are some factors that helps in developing a proper food service environment and these are discussed as under : οDeveloping a menu policy οFactors that have an impact on service methods οFood production methods οInvestigation about any sort of alteration
CUSTOMER REQUIREMENTS οIt should be satisfied enough. οAlso, it should be in a well taste. οAlong with an efficient taste, it should be acquiring of important nutrients so that it should stay enough healthy for the customers.
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FACTORS FOR NEW FOOD CONCEPT οIt should be well healthy that means, containing an efficient amount of nutrients so that it can stay healthy on the health of the customers. οAlso, it should be gone under adulteration tests that whether it have gone through any sort of adulteration at any point of the process.
REFERENCES οThomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and cafeterias.Public health nutrition,19(12), pp.2185-2189. οLinassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based costing: An improved method of menu planning.International Journal of Contemporary Hospitality Management,28(7), pp.1417-1440. οPayne-Palacio, J., 2016.Foodservice Management: principles and practices. Pearson Education. οGase, L., Dunning, L., Kuo, T., Simon, P. and Fielding, J.E., 2014. Peer Reviewed: Restaurant Ownersβ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012.Preventing chronic disease,11.