Menu Planning and Product Development Assignment

Menu Planning and Product Development - Assignment Example A recipe can be stated as a tested and standardized procedure in order to produce food and it contains the mixing order, ingredients, temperature, proportions and time all of which is required so as to develop tasty food. There are majorly seven most important components that are included in the process of development of recipe such as dish name, time that would be required so as to prepare the dish, ingredients required along with its proportion, environment as wells equipments that would be needed so as to prepare the dish, preparation steps, and total number of servings that can be made through preparing the recipe. The major principles that guide the process of recipe development comprise of objectives as well as priorities development, task inclusion, action steps in clear sequence, physical environmental elements analysis, allocation of time and reorganization of task, motivation, and accomplishment, communication, evaluation and future reference. These are some of the principl es that guide the operations related to the development of recipes in the hospitality industry. A recipe that is well developed following the principles should be able to meet the various needs such as an increase in terms of product usage, an increase of product visibility and reduction in the safety issues related to the product (Fuller, 2011). The major principle that guides the development of recipe to be successful are it should be reproducible which states it should be written in a format that could be ‘repeated’ along with constant results, ‘easily prepared’ that is comprising of minimal steps in a logical order so as to deliver the end results without much of complexity, ‘concise’ so as to provide the required information, ‘interesting’ in terms of adding varieties to the dish being prepared, ‘pleasing to senses’ such that it possess satisfying as well as stimulating flavour along with pleasant  aroma, Ã¢â‚¬Ë œeconomical’ so that the recipe should not only be within the budget but also encompass the economy of material as well as human resources.