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
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