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Planning Menu and Development Process Assignment

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Added on  2020-07-22

Planning Menu and Development Process Assignment

   Added on 2020-07-22

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MMPD
Planning Menu and Development Process Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Principle and factors of recipe development....................................................................11.2 Factors which impact on menu planning decisions..........................................................21.3 Factors which impact on service methods........................................................................22.1 Stages of planning a menu product development.............................................................32.2 Various factors impact on development process..............................................................4TASK B ........................................................................................................................................4Covered in PPT ......................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
Planning Menu and Development Process Assignment_2
INTRODUCTIONMenu planning refers to that procedure by which planning of best possible presentationof recipes and servings made for customers. It also provide the effective methods to serve peoplein well defined and understood manner which can fulfil the needs of clients (Cole, Vidgen andCleland, 2017). This process is affected by many characteristics of restaurants or place wherefood is served these factors are like ambience, style of service, efficient methods, consumer'spreferences and so on. This report is based on Fat Duck which is restaurant located at Berkshire,England. This assignment includes factors which affects on menu planning and serving methods.It will also described about several levels of menu planning of product to develop along withdesired elements in development process.TASK A1.1Principle and factorsof recipe developmentRecipe development is an very main part of organisation which are providing foodservices. Basically, it referred to standardised and tested process of making a food. In which,kinds of ingredients should used for preparing food, its percentage, temperature, order of mixingand time for cooking. Its all are decided for making a uniform and delicious product. Some of areprinciples for making a fruitful recipe: Reproducible: It should be written in such framework sob that it could get repeat in any kind offrame which enable in its repetition properly. Thus chances of gaining uniform results couldbecome possible in nature sop that better effectiveness could be gain which further promote insuitable return (Cullen and Dave, 2017). Concise: It need to concise in nature with simple little nature so that better and appropriateeffectiveness of repetition could be maintain and manage.Easily prepared: It need to prepare in easy manner so as to get learn about it become possible innature which facilitate appropriate and suitable working options. Pleasing to the senses: Has stimulating and satisfying smell as well as favours with appropriatetexture and mouth feel. Interesting: Some appeals are carried which add different varieties to dishes. 1
Planning Menu and Development Process Assignment_3

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