Unit 25: MENU PLANNING AND PRODUCT DEVELOPMENT


Unit 25: MENU PLANNING AND PRODUCT DEVELOPMENT


Menu Planning and Product Development Y/601/1762



 LO1 Understand factors that influence menu planning decisions 
Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing

1.1 discuss the principles of recipe development

1.2 assess factors that influence menu planning decisions

1.3 discuss factors that influence service methods 

LO2 Understand menu product development planning processes 


Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation; launch; advertising and other promotions New product pricing: impact of new product; value analysis (internal & external); differing value segments; products costs (fixed & variable); forecast of unit volumes; revenue and profit


2.1 discuss the stages of menu product development planning


2.2 evaluate influences on the development process 


LO3 Be able to apply design principles within a food service environment



Be able to apply design principles within a food service environment Menu presentation: language; terminology; design styles; colour; pictures; size; ‘white space’; theme reflection Ambience: creativity; theme relationships; the meal experience; service staff uniforms or dress code; selection of furniture; decoration; lighting; music; background sound; use of glass, mirrors, wood, contemporary materials


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 


LO4 Be able to develop specific and actionable recommendations for a new food service concept



Be able to develop specific and actionable recommendations for a new food service concept Project management: the critical nature of making the right decision and the relationship with business strategy; the management of quality and risk; delivering on time and within budget; the need for back-up planning and the measurement of performance



4.1 research customer requirements for a new food concept

4.2 justify choice of new food concept

 4.3 justify recommendations on launch/implementation of new food concept


4.4 review own performance in relation to developing and implementing new food concept, suggesting improvements

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