影响菜单规划和菜单产品开发过程的因素
Factors influencing menu planning and menu product development process
Producing a Research Report ,describing the factors influencing menu planning and menu product development process ---
制作研究报告，描述影响菜单规划和菜单产品开发过程的因素---
引言----近年来，食品工业创造了市场的繁荣，并打击了世界市场的经济地位。烹饪的发展和开放的餐馆数量逐渐增加，吸引注意力。在一家餐馆做成功运作的主要意见是把菜单以实用和沟通质量。要想在社会上留下一个好名声，就要把成功的重点和出路的潜力集中起来.。业务围绕菜单的结构，配料的成本，就业成本一起，整个基础设施将被诬陷。菜单模式，这是框架运行餐厅需要经常反省，并经常推出新的菜肴，以提高增长的出路。本课题的研究将从伦敦10大街希腊餐厅的角度进行，并对其进行自我评价，明确该项目的思路.。
Introduction ----In the recent years the food industry has created a boom in the market and has struck the economic status of the world market. The cuisine development and number of opening of eateries have gradually increased and magnetised the attention towards them. In a restaurant to be made successfully operational the main dictum is to fix the menu in order to make it saleable and to communicate to the mass. The point of success and potential of the outlet should be focussed in order to cut a renowned name in the society. The business rotates around the structure of the menu, the cost of the ingredients, the employment cost together on which the entire infrastructure is going to be framed. The menu pattern which is framed to run the restaurant needs a regular introspection and often introduction of new cuisine to enhance the growth of the outlet. The study of this topic is going to carry from the perspective of 10 Greek street, a restaurant in London and shall carry along a self evaluation to explicit a clear idea about the project.
Task A (a) Principles of Recipe Development --- 10 Greek Street is a Restaurant in London, a very simple unshowy outlet ,yet containing an interesting platter of menu which is eye catching as well as amicable. The organisation follows the following principles while designing its recipes:
To make a healthier recipe -- 10 Greek Street believes that a recipe should not only be munchy and tasty but it requires a healthy and balanced mixture of ingredients to fulfil the balance of the health.
Substitution of ingredient and making the food healthier -- It targets to create a menu which has a nutritional value like less salt, fat and calories,and more importantly sugar.Food alone is insufficient to make one healthy. So a dietary balance which includes proper mixture of protein , carbohydrate and fat is very much required.
Light Cooking – The prepared food are not heavily fried in order to ensure that they are not taxing heavily on the consumers health.
Healthy Cooking and Living style.--- The most important factor for a good and healthy life is to make the food edible and digestible, both at the same time.
Target Audience – The restaurant does prepare the recipes keeping in mind the demands of the target Audience.
One can take the example of Brecon Lamb preparation which is cooked with white beans, Tomatoes, Olives and Anchovy prepared with very light and healthy oil and little spices. This is a very popular dish amongst its customers and follows the above principles.
Task A (b) The Factors that influence the Menu Planning Decisions --- The factors which influence the menu planning decisions is not only cost oriented but also depends on the target audience , their availability and the quality. Considering each target group which includes teenagers, middle aged and elderly group their demands vary and each needs a different combination of food for their sustenance. Menu planning decisions depends largely on a number of factors which include the customers choice of vegetarian or non vegetarian , either allergic or alien to certain ingredients.
Competition in the Market--- 10 Greek Street, is focussed on the factor that the quality of food, the price of the menu and the quality is under sharp vigilance so as to compete and survive in the Market.
Where it is situated. --- The most important point of thought for the restaurant is to produce the food according to the locality. The outlet should be aware of the neighbourhood and thus motivate the am
