Professional Documents
Culture Documents
food
presentation;
addressing
consumer
needs
and
expectations;
timing
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
LO4 Be able to develop specific and actionable recommendations for a new food service
concept
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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UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
Guidance
Links
This unit can be linked with the following units within the qualification:Unit 5: Food and Beverage
Operations Management Unit 8: Marketing in Hospitality Unit 10: Work-based Experience Unit
27: Contemporary Gastronomy Unit 28: World Food Unit 29: Creative Patisserie Unit 30: New
Product Development in Food Unit 31: Food Safety Management Unit 32: Nutrition and Diet.
This unit also links to the following Management NVQ units:
A2: Manage your own resources and professional development
B1: Develop and implement operational plans for your area of responsibility
B2: Map the environment in which your organisation operates
B8: Ensure compliance with legal, regulatory, ethical and social requirements
B11: Promote diversity in your area of responsibility
B12: Promote diversity in your organisation
C1: Encourage innovation in your team
C2: Encourage innovation in your area of responsibility
C3: Encourage innovation in your organisation
Work
with
others
to
improve
customer
service
Learners will benefit from access to a professional desk-top publishing resource and ICT
systems. Viewing episodes of the TV series, Raymond Blancs The Restaurant or similar, where
concept development is an explicit theme will be valuable.
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