menu planning and product development

Topics: Coursework, Schoolwork, Tour de Georgia Pages: 11 (1841 words) Published: May 26, 2014


Programme:BTEC Higher National Diploma in Hospitality Management Unit Title and Number:Menu planning and product development (Unit 25) QFC Level and Credit value:5; 15 credits
Module Tutor: Sam Hazra
Email: s.hazra@mrcollege.ac.uk
Date Set: 23rd April 2014

Programme:BTEC Higher National Diploma in Hospitality Management Unit Title and Number:Menu planning and product development (Unit 25) QFC Level and Credit value:5; 15 credits
Module Tutor: Sam Hazra
Email: s.hazra@mrcollege.ac.uk
Date Set:23rd April 2014

Distribution Date: 15th May 2014

Final Submission Date (Full Assignment): 18th July 2014

The purpose of this assignment is to: Understand menu planning and related product development as strategic business processes, and acquire skills in effective implementation of new products and services. There are four learning outcomes to this unit:

1. Understand factors that influence menu planning decisions. 2. Understand menu product development planning processes.
3. Be able to apply design principles within a food service environment. 4. Be able to develop specific and actionable recommendations for a new food service concept

The assignment will discuss the principles of professional menu planning, meal management and the development of new menu products and services. To succeed in this unit, you are required to follow the assessment criteria. Your assignment should demonstrate your understanding of how your research links coherently to these aspects of menu planning and product development. Your assignment should include evidence of your research with reference. This includes linking research coherently to your writing and presenting using referencing (Harvard model), such as bibliography, citing and quotes. Word count:

1000-1500 for Task A
1000-1500 for Task B
1000-1500 for Task C
500 for Task D

Task A: Produce a Research Report describing the factors influencing menu planning and menu product development processes Carry out an individual research into the factors that affect menu planning and menu product development. Using your research, produce a written report of your findings which should include: a) A discussion of the principles of recipe development (ref. 1.1) b) An assessment of the factors that influence menu planning decisions (ref.1.2) c) A discussion of the factors that influence service methods (ref. 1.3) d) A discussion of the stages of the planning of menu product development (ref. 2.1) e) An evaluation of the influences on the development process (ref. 2.2)

Task B: Produce a Research Report presenting your findings and recommendations related to a food service environment and develop a new food service concept Carry out an individual research in order to apply the design principles within a service environment and make recommendations for a new food service concept. Using your research, produce a written report of your findings which should include: a) A justification of the design of a menu taking into account the recipe development (ref 3.1). b) A justification of the development of the food service environment to support the menu, recipe and service style (ref. 3.2).

Layout and referencing:

All 6 Grading Criteria can be achieved in this assignment.

M1 Identify and apply strategies to find appropriate solutions. effective judgements have been made in your assessment of the factors that influence menu planning decisions (Task A; b) (ref. AC 1.2).

M2 Select/design and apply appropriate methods/techniques
the design of methods/techniques has been justified in your justification of the design of a menu taking into account the recipe development ( Task B a)ref. AC 3.1).

M3 Present and communicate appropriate findings
coherent, logical development of...
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