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Principles and Factors of Menu Planning Essay

   

Added on  2020-07-22

8 Pages1931 Words162 Views
Menu Planning
Principles and Factors of Menu Planning Essay_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principles and factors of recipe development...................................................................11.2 Aspects which influence menu planning decisions..........................................................21.3 Factors which impact service methods.............................................................................22.1 Stages of menu product development planning................................................................32.2 Evaluate the impact of various factors on the procedure of development.......................4TASK 2............................................................................................................................................5Covered in PPT.......................................................................................................................5CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
Principles and Factors of Menu Planning Essay_2
INTRODUCTIONMenu planning is the method or procedure for planning the best manageable presentationof particular recipes and serve to their guests in well defined manner and also meet all the needsand requirements of customers (Carpenter, Lyon and Hasdell, 2012). It is that process whichaffected by some characteristics of the restaurants or places in which food has offer such factorssuch as ambience, method of facilities, style of services, customers demand etc. The report isbased on Bella Italia restaurant which is situated in United kingdom. It has large chain in over 90restaurants for serving dishes divine by Italian cuisine and it is the part of the Casual DiningGroup who also own Cafe Rouge and Las Iguanas. TASK 11.1 Principles and factors of recipe development Bella Italia is very famous restaurant chain which is offer different type of dishesglorious by Italian cuisine. This restaurant best part is their products quality and taste whichattracting large number of customers towards them. In current time period, they desire tointroduce new concept of food and present it in the form of innovative and attractive from theirguests. This type of new food concept is launched by chief executives for introducing newthoughts and ideas within the market place (Filieri, 2013). There are some changes which ismade for new product development for providing in positive and negative affects and such are asunder:Advantages:Modification in recipe development can mainly attract new or old customers in propermanner. For this process, Bella restaurant can acquiring desired financial gain and growth.Such types of things can render various chances to the company for taking competitiveadvantages in easy way (Pitta and Pitta, 2012). Disadvantages:These kind of changes are directly impact on products and service cost.For introduced new product, firm need to use and adopt different methods of promotionalactivities. 1
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