( P47 ) Mennu Planning and Product Development

Hospitality Task A and Task C have 2500 words each, Task B is a Powerpoint presentation

Menu Planning & Product
Development
Task B

1.1 Principle of recipe development
• Menu incorporates a vital role in the process
of recipe development as this document
controls decisions related to the ingredients
and cost of production within the food
production unit.
• There are various kinds of menu such as A' la
Carte, Fixed price, Carte du Jour, Table d'
Hote, Dessert Menu, Wine captain's books
etc. These all menu aids business unit in
deciding the dishes that the chef is supposed
to prepare.
• Organization has used Dessert Menu for its
guest through which it delivers various kinds
of desserts dishes.

Cont...
In this manner, recipe development is
important in which the company takes
decision related to mentioned the
foods in the menu list. Following are
some principles of recipe
development-
• Customer characteristics and
expectations
• Food characteristics
• Cookery style
• Resources

1.3 Components that influence service methods
Food service method is a process through
which business unit serve food to
guest. There are various kinds of
system such as silver, table, buffer,
tray, counter etc. Following are some
factor which affect service methods
which are as follows:
• Customer preferences-
• Staff availability-
• Space and equipment

3.1 A justification of design of a menu taking
into account the recipe development
The menu is a source through which
menu compilation and recipe
development can reflects. Little chef
restaurant is the roadside food chain
of UK and it has decided Dessert
menu due to several reasons which
are as follows-
• Products:
• Pricing methods:
• Service style:

3.2 A justification of the development of the
food service environment
• Little chef restaurant has selected
Buffer service system under which
food is displayed on tables and guest
can served food itself.
• The guest either takes his place a
stack at the ends of each table or
request the waiter to serve them.

Cont..
The major reason behind this food
service environment is that-
In this method, food is displayed in a
attractive manner and there is less
skill required.
Servers can attend many guest at one
time.
Business unit can use attractive decor
material to display food on table.

References
• Gatchell, D. K. and Helbing, C. C., 2013. Handbook for Menu Planning. Literary
Licensing. LLC.
• Ghodrati, B., Benjevic, D. and Jardine, A., 2012. Product support improvement by
considering system operating environment: A case study on spare parts
procurement. International Journal of Quality & Reliability Management. 29(4).
pp.436 – 450.
• Heydarnoori, A. and Czarnecki, K., 2007. Mining implementation recipes of
framework-provided concepts in dynamic framework API interaction traces. In
Companion to the 22nd ACM SIGPLAN conference on Object-oriented
programming systems and applications companion. pp. 876-877.

Thank You