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Principles and Factors of Recipe Development

   

Added on  2020-06-04

8 Pages1921 Words101 Views
MEAL MANAGEMENT&PRODUCT DEVELOPMENT
Principles and Factors of Recipe Development_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Principles and factors of recipe development.......................................................................11.2 Factors that influence menu-planning decisions...................................................................21.3 Factors that influence service methods.................................................................................2TASK 2............................................................................................................................................32.1 Stages of menu product development planning ...................................................................32.2 Influences of different factors on the development process.................................................4TASK 3............................................................................................................................................43.1 Justify a menu design to reflect the menu compilation and recipe development.................43.2 Justify the development of the food service environment....................................................5TASK 4............................................................................................................................................54.1 Customer requirements for new food concept......................................................................54.2 Justify own choice of new food concept...............................................................................54.3 Recommendations on launch/implementation of new food concept....................................64.4 Review own performance in relation to developing new food concepts.............................6CONCLUSION................................................................................................................................6REFERENCES ...............................................................................................................................8
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INTRODUCTIONMenu planning and meal management is a effective process that help to build values ofnew services in market. Through this procedure, an organization can easily attract new customerstoward their new and innovative products. This is not a easy task and for this, management andprofessional needs to consider effective quality that provide higher satisfaction to customersmore then existing products. These kind of things can easily make new and appropriate image offirm in target market or in front of audience. This project report is based on Zizzi which is aItalian-themed restaurants (Carpenter, Lyon and Hasdell, 2012). This restaurant was founded inthe year of 1999. This report will discussing about Principles and factors that use to consider forrecipe development procedure. It also represent different stages and justification toward productdevelopment planning.TASK 11.1 Principles and factors of recipe developmentZizzi is a well known restaurant chain which is serve various dishes inspired by Italiancuisine. Best past of this restaurant is quality of its products and services. Now they wants tointroduce new food concept to provide innovative and attractive thing to its customers. Throughthis process they can easily get effective growth and customers loyalty toward their services.This new and fresh concept is launched by its executive chef to introduce new ideas in market.Changes made for new product development either give positive or negative impacts and thesecan be - Advantages - Changes in recipe development can easily attract new or exiting customers easily.Through this process, Zizzi can easily get desired growth and income.These kind of things can provide several opportunity to firm for getting competitiveadvantages easily (Filieri, 2013).Disadvantages - These type of changes can directly affect on cost of products.To introduce new product new market, organisation needs to adopt several promotionaltools.1
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