Menu planing and product development

Project description
Dear Writer,
Please have a look on supporting materials which I provided. In the RAR files you will see the Assignment brief and the hand-outs given to us during lections. What is needed is to create a report style work of around 3000 words, related to Hospitality/Tourism industry in UK. The subject itself is called ‘Menu planning and product development’. I will provide you with the instructions, but the general idea is also stated in the assignment brief provided.
Your task is to have a look deeply on the supporting materials I am providing, and to assume the bullet point of your future work. You should write in report style format, all the information and conclusions in this work MUST be according to the hand-outs supporting materials which are formed in weeks layout (respectively week 1 is the beginning, and the rest follows chronographically).
For example after you had a quick look on the assignment brief you will find out that in this research they are 4 tasks(Each task consists of Learning Outcomes with number-1.1;1.2 and so on, these LOs we call Points or shortly P). Each task and any P should be covered.
Information of what should be included in the answers for these Ps (but not completely) is shown in the supporting materials handouts. For example in the assignment brief first task 1.1 is to ’Discuss the principles of recipe development’. To find what they mean of that, please have a look on week one in the supporting material provided (and respectively continue chronologically with week 2, 3 etc.). You will basically use the hand-outs provided as action plan to find bullet points for your work. And so in 1.1 for example you can see in week one hand-out, that you should mentioned about
1. Menu Planing
2. Types of menu
a. A’ la Carté
b. Table d’ Hôte
c. Carte du Jour (Menu of the day)
d. Prix fixe (fixed price)
e. Menu degustation (Tasting menu)

READ ALSO : Probability

3.Food productions methods
1.Traditional
• 2.Cook – Freeze
• 3.Sous – Vide
• 4.Centralised Distribution
• 5.Cook – Chill
There are 3 main points to discuss and supporting ones. Basically you will have to discuss all of them as appropriate, do not forget to mention one or two sentences about the ‘Danger Zone’ (temperature between 8 and 68C).
It is not needed to dig in great details just tell the most important for each, trying to spread the information volume logically (about a page for each Point of the Lo). If you feel that there is something else different to add from your side, feels free doing it.
Please BARE IN MIND that all of this research project should be based on a close review on any restaurant or another food/beverages establishment in UK (especialy in task 3). Basically you will have the choice to refer any establishment in UK, I recommend to use fast food or any other recognizable establishment (McDonalds, KFC, Subway, PizzaHut, etc). References with the real establishments are needed in almost any Learning Outcome point (P).
It is CRITICAL to work with both the assignment brief from where to look the topic for the different task 1.1; 1.2; 1.3; 2.1; 2.2 and so on, and the weeks hand out from where you can find what is needed to be included like information. As I mentioned early if you want to add something which considered as important no problem, as long as you covered the important points from the hand-outs.
In task 3 basically the whole findings, references and recommendations should refer to real establishments.
It is very important to begin with Introduction of about half a page and make Conclusion, about the same volume.
Please use the Harvard Referencing model (Author, Year of publication, Title of book, Edition, Place of publication, Publisher). In the end of your work provide at least 5 places (3 books, journals and electronically sources) as a reference. In text referencing is also needed time to time.
It is not needed to provide table of content, but ALL DIFFERENT PS MUST BE IN DIFFERENT PARAGRAPH CLEARLY SEPARETED AND LABELD IN THE BEGING. DO NOT MIX PS AND FOLLOW THE ORDER STATED.
Please mind that this work will be ECTRONICALY SCANNED FOR PLAGIRISM and if percentage above 15% would not be approved.