Unit 25: Menu Planning and Product Development

1006 Words Jul 10th, 2015 5 Pages
UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
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LO1 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
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ice staff uniforms or dress code; selection of furniture; decoration; lighting; music; background sound; use of glass, mirrors, wood, contemporary materials
LO4 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
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UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand factors that influence menu planning decisions
Assessment criteria for pass
The learner can:
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
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

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