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Principles of Recipe Development Essay

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Added on  2020-07-23

Principles of Recipe Development Essay

   Added on 2020-07-23

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ContentsINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................31.1 Discuss the principles of recipe development..................................................................31.2 Assess factors that influence menu-planning decisions...................................................32.1 Discuss the stages of menu product development planning.............................................42.2 Evaluation of different factors on development process..................................................5TASK 2............................................................................................................................................53.1 Justify a menu design to reflect the menu compilation and recipe development.............53.2 Justify development of food service environment to support menu, recipe and service style................................................................................................................................................64.2 Justify your choice of new food concept..........................................................................64.3 Recommendations............................................................................................................64.4 Own performance in relation to developing and implementing new food concepts........7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................92
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INTRODUCTIONIn a restaurant weather it is big or small menu deigning and planning plays an importantrole. Menu act as a medium of information for all the customer visiting the place as throughsame they get to know what all a particular place is offering (Carpenter, Lyon and Hasdell,2012). It is required that the designing and particulars of this card are decided in a manner that itcan create maximum influence on customer’s choice. ZIZI is an Italian based food chain whichwas established in 1999. In order to capture greater market, share the management of the referredorganisation wish to add a new food concept so that more customers can be attracted. Thefollowing report will talk about how the menu designing is done along with the factors need tobe considered while adding something new to the existing variety.TASK A1.1 Discuss the principles of recipe development.Recipe development refers to experiment with a variety of food (Wang and et. al., 2013).Recipe development can be chosen as profession, to serve lavish delights. It is followed orcarried out in order to bring variety in the present food items so that customer can be attractedtowards the brand name. At Zizzi Restaurant some principles that needed to take underconsideration while developing new recipes are as follows:Accessibility – A full meal should have a perfect ratio of cereals, pulses and vegetableswhich contains 99% nutrition, that is effortless to cook, and satisfaction with serves a richness toproducer. It is acceptable by consumers. Snacks and salads are harmonized with food assortment.Nutritional value: Food must contain full nutrition value like iron, protein, fat,vitamins, calcium, carbo- hydrate that gives energy (Filieri, 2013). Every country has differentfood composition and regional food that has nutrition balance.Food preparation techniques and cooking tips – Foremost technique of developingfood is to produce hygienic and well-cooked stuff for diet plan. One who endorse recipe thatconcerned about selected unique recipe for future.1.2 Assess factors that influence menu-planning decisions.There are several factors in Zizzi restaurant that influences menu- planning decisions,that can be describe as given below-3
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