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Food Products and Recipe Development for Marriott Hotel

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Added on  2020-10-05

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RESEARCH PROPOSAL Title-1 Abstract 1 Introduction and rationale1 Aims: 2 Objectives:2 Literature review2 The concept of food products and recipe development2 Risk factors associated with recipe development for Marriott Hotel 3 Relationship of food products and brand image of Marriott Hotel 3 Methodology 4 1. Primary research 4 2.1 Questionnaire4 2.2 Focus group interview 5 Analysis of findings and discussions 6 Conclusion 7 Recommendation7 REFERENCES 8 Title- “The innovation development process of Michelin-starred chefs” Abstract Innovation provides various benefits

Food Products and Recipe Development for Marriott Hotel

   Added on 2020-10-05

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RESEARCH PROPOSAL
Food Products and Recipe Development for Marriott Hotel_1
Title- ................................................................................................................................................1Abstract............................................................................................................................................1Introduction and rationale................................................................................................................1Aims: ...............................................................................................................................................2Objectives: ......................................................................................................................................2Literature review..............................................................................................................................2The concept of food products and recipe development...............................................................2Risk factors associated with recipe development for Marriott Hotel..........................................3Relationship of food products and brand image of Marriott Hotel..............................................3Methodology....................................................................................................................................41. Secondary research..................................................................................................................42. Primary research......................................................................................................................42.1 Questionnaire.........................................................................................................................42.2 Focus group interview............................................................................................................5Analysis of findings and discussions...............................................................................................6Conclusion.......................................................................................................................................7Recommendation.............................................................................................................................7REFERENCES................................................................................................................................8
Food Products and Recipe Development for Marriott Hotel_2
Food Products and Recipe Development for Marriott Hotel_3
Title- “The innovation development process of Michelin-starred chefs”AbstractInnovation provides various benefits to industries and individuals to get high profitabilityand success in business. In context with hotel industries and restaurants, successfully innovationand development process leads organisations to gain high competitive advantage (Sloan, Legrandand Hindley, 2015). As innovation in food is generally copied by others more quickly therefore,it helps restaurants in keeping their portfolio more competitive. Through this process, they cangain long term profitability also by setting benchmark of recipe development in eyes ofcustomers. Introduction and rationaleToday with increasing awareness about hygiene factor and nutritional level of food products,it becomes essential for hotels and restaurants to concern on quality of items they serve tocustomers. In context with innovation development process, for developing a new food product,such organisations are needed to ensure if it will be accepted by potential customers or not. Asany kind of development involves a high degree of risk, therefore, before make changes in menuand recipe of food, companies need to evaluate such factors also (Mohayidin and Kamarulzaman2014). It includes loss of interest of potential customers, quality and taste of food, etc. This research mainly aims at describing the concept of innovation process described byMichelin-starred chefs. The term ' Michelin Star' refers as a hallmark of best dining quality withrestaurants. With this assistance, present report described the process of innovation developmentprocess with some recommendation. Aims: Aim is considered as main part of research which defines what has to be achieved at the endof an investigation. In this regard, the main aim of present research is “The innovationdevelopment process of Michelin-starred chefs”.Objectives: It defines measurable outcomes as well as steps by which a research can be carried out inspecific manner. With this assistance, main objectives of present research are given as below:-1
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