Guideline for Menu planning and product development,

Guideline for Menu planning and product development, Task A : Produce a research report describing the factors influencing menu planning and menu product development processes a)    Discuss the principles of recipe development -    Menu planning -    Types of menu : A’ la Carte , Table d’ Hote, Carte du Jour, Prix fixe, Menu degustation -    Food production method :  Traditional method,  Cook-freeze method (danger zone, blast freezing, blast chilling,blast thawing) , Sous-vide method,Cook – Chill method b)    Assess factors that influence menu planning decisions -    Developing a menu ‘policy’ : Competition, Location, Current trends, Space and equipment in the kitchen, Supplies ,Costs, Food alergies, Number and capabilities of staff , Food labeling regulations 1999 -    Principles of menu planning : customer characteristics , food characteristics , recources c)    Discuss factors that influence service methods Advantages    Disadvantages 1.Table/Plate Service 2.Counter/Buffet service 3.A’la Carte 4.Table d’hote 5.Silver/Russian Service 6.Family/English service 7.Gueridon/Flambe 8.Specialist Food Service d)    Discuss the stages of menu product development planning -    Idea generation : Market trend , Consumer trend , Focus group, Employees , Brainstorming of new menu, Service, Restaurant concept, New product development (NPD) -    Idea screening and concept testing : Recources,Developing and Marketing, Feasibility, Cost, Production issues e)    Evaluate influences on the development process -    Business analysis -    Profitability -    Breakeven point -    Market Testing -    Technical Implementation -    Adverting and other promotion -    New product pricing -    Impact of new product -    Value analysis -    Value segments -    Product costs ( fixed & variable) -    Forecast of unit volimes -    Revenue and profit TASK B : Produce a research report presenting your findings and recommendations related to a food service environment and develop a new food service concept 3.1 justify a menu design to reflect the menu compilation and recipe development 3.2 justify the development of the food service environment to support the menu, recipe and service style Both 3.1 & 3.2 are very closely linked. Therefore you can answer them together in your Assignment You need to find an example of a food outlet (i.e. restaurants, fast food outlets, coffee shops), and then discuss the issues in respect to the products they offer, types of customer, prices, décor, service style, environment, background , music, colourings, staff uniforms, the overall themes of the establishment  . At first you need to have an introduction of the food outlet- what types of outlet, what do they do. Can you write for  “ HAZEV”  Restaurant in Canary Warf ( London) , please . http://www.hazev.com PLACE THIS ORDER OR A SIMILAR ORDER WITH US TODAY AND GET AN AMAZING DISCOUNT :)