bience accordingly.
Adopting new trends --- The outlet has to groom itself according to the choice of the customers. Being on the country front requires more new and adoptable recipes than the people residing in the suburb who are comparatively less prone to accept the change.
The kitchen parameter --- The kitchen of the organisation is compact and prepared to produce the food mentioned in the menu chart and does not de motivate the target audience with extra non producible items.
Supply, cost and the variety – The restaurant is conscious in supplying the food as per the requirement and does not overrate itself. The costing of each item is buyer friendly ,and the variety concept is applicable only during the occasions such as Christmas, and New Year Eve.
Dietary change on demand--- The company is flexible to produce the customers with their food of choice when required. Such as for Diabetic people or preparation for the vegetarians.
The above principles are very important to run the menu of the organisation and it does so as to keep the pace of its publicity.
Task (A) c --- The Influence and Requirements of the Service Methods – The British Food Industry is supposedly one of the biggest food groups across the Globe. Their service method is also very compact to keep their market upright and concentrate on the class of customers whom they can satisfy. The service concept should be
Task (B)a ----- Justification of Designing a Menu
The British Food Industry considered to be one of the biggest upcoming and growing industries requires an attention of improvement .The study of National Health Service Britain provides the world with a report that obesity is a rampant disease that is percolating the living beings specially the Homosapiens. Fast Food, Junk Grubs and long paucity in the food habits leads to the occurrence of this self eating ailment. The crossing of the Body Mass Index (BMI) leads to the growth of the blood sugar level leading to coronary disease, type two diabetes, and many more. The food habit is the primary concern which requires a regular examination and incurring fatty food requires vigorous exercise to burn out. The food served and the menu catered in the restaurant is often money minting concept than health concern. In that case the structure of the menu being less heavy, cooked in light oil and not being always too delicious can fulfil the requirement of an interesting menu and also the development of the health. It is often stated that the gastronomy factor is in direct in confrontation with the taste buds and people tend to gobble spicy foods to achieve happiness. To halt the process the structure of the menu cards demands fast transformation. Modern age demands a very fast life with gorging into excessive fat and high calorie food with very little of physical exercise. The deposition of extra calorie heads towards the cause of depression and makes a person get into a continuous food habit. The Justification requires to incorporate a new eating style that sounds healthy and gives the stomach a sense of peace.
Task (B)b ----Development of Food Service,Ambience,Supportive Menu,Recipe and Service style.
There has been an intense concern about the health System in London and entire Britain. Eating of a balanced diet or following an exercise regime is now often suggested and fast food avoid is a must. People are now delving into the health cons
