Factors Affecting Menu Planning

Factors Affecting Menu Planning Research Report, describing the factors influencing menu planning and menu product development process 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 e xplicit 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) 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:Â  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 ambience 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 develo pment 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 conscious factor and are cutting down their restaurant food habits .Under such circumstance the food outlets require to cut short their high calorie charts and boil down towards, the easily consumable quality food. There has been enough publicity through the press and medical journals in order to awaken the minds. Not only the company should provide a healthy chart but they should also be the mentors to educate their new food habits. The environment requires peace and service friendly which has been already floated in the market. There should be a change in the development of human brain and subtraction of the concept of junk food from the minds. The process is in progress and the people are gradually finding it a more friendly ambience to become di sease free. Task (C) A new food concept according to the Customer requirement – The NHS report stands out to be threatening. If the standard rate of calorie hike is so fast then it can be assumed that the change is on the doorstep. The combination of food which we came across 10 Greek Street comprises of high calorie and fat content. This menu card which is being offered for Lunch and Dining consists of Desserts, ice creams ,mayonnaise ,shrimps all which contains the increase in the body weight . The people have fallen prey to it and what is required is simplicity. The menu format should consist of— Boiled vegetables b) Salads c) Fruit Salad d) Protein like fish and lean meat e) fatless milk and soya milk ice cream and desserts. The menu chart requires public attention and their acceptance. It is then only, the new food concept can be introduced and better results are expected. Task( D) Evaluating oneselfReview of the Project Report and Suggestions for the Betterment The SWOT analysis. The food trail that has been studied in the above project aided me to develop a specific thought about a human health concept. The menu which an outlet in general follows, prevents from making a man healthy and nutritious. Strength The healthy food concept which is straight, simple and light keeps a man from many a number of ailments. The diet which is available in an outlet does not always bank on the digestive capacity of a person. It is more bent on the tongue liking factor, the publicity and the demand of the organisation. Whereas a simple outlet which provides good quality food turns the human fraternity more happy and energetic and I have learnt a lesson that way. Weakness The food service sector has by and large increased in number and in London has generated a magnanimous business. And I have observed that keeping in mind the monetary factor the food service industry is very fast adding certain salts and recipes which are detrimental for health.I am assuming a destruction regarding the health of human beings but it is very tough for me to transform the entire system. Opportunity The Food service Industry now is getting into a turning point. Depending on the NHS London survey report the chain of food outlets growing can be curdled and in result very quality systems can emerge thereby divulging the old methods of food making.Good and healthy recipe with low calorie and fat can always be interesting and can pull in more number of people thus in return making them health conscious.I have observed that the medical reports threatens people and they run into solutions.So it can be said that there is always an opportunity to improve and develop. Threat My project Report leaves me threatened with the fact, sooner the better. The journey to change the menu and the recipe system does not depend only on me. It is a mass work and from this I have learnt that its true saying that ‘ An Apple a Day keeps a Doctor away’.That is me too need to pay attention on the food cycle and be very much aware. Since entire London is deeply delving into the practise of food and service I feel that it is high time that my thoughts are percolated into their minds and a change is very fast needed. But it also has ensured me that learning is a continuous progress and its not only me but we all need to change our lifestyles as fast as possible.

Critical Thinking Students

A critical student is one who ‘does not accept information without first examining it from different angles or perspectives. ’ Discuss this definition in relation to the critical thinking expected of university students in essay writing. Incorporate relevant readings in your discussion. In the changing landscape of the Australian education system, it can be difficult to ascertain what is expected of university students in essay writing. Indeed expectations can vary from institution to institution and even tutor to tutor, however the one commonality is the expectation of critical thinking in students. In this essay, I will argue that in universities, critical thinking is not only encouraged of university students in essay writing, but is also expected. I will explore what it means to be critical in ones thinking, discuss the expectations of students in essay writing and will provide alternative learning methods to illustrate other viewpoints. In order to achieve this, I will draw upon relevant readings to support my thesis. The word ‘critical’ is to describe â€Å"that which is urgent, serious, crucial or of fundamental importance† (Craig 1994, 54). In relation to essay writing, to be critical in ones thinking is to â€Å"question the phenomenon of study rather than simply accept and repeat the facts† (Craig 1994, 54). Warren (1995) provides some context to these definitions in her essay ‘The critical self’. She defines critical thinking as a reflective and reasonable thought process that dictates our decisions on what we do or believe (2). She refers to her teaching experiences and at the lack of the critical thinking abilities in her students at that time. Through these experiences and subsequent teachings on philosophy and specifically critical thinking, she draws conclusions that students like to think in this way and consequently their self-esteem improves as they are able to develop these skills (1). Her strong conviction that â€Å"critical thinking is both necessary and vital to learning itself† is a powerful statement to her beliefs in this area (Warren 1995, 1). In order to evaluate Warren’s claims, we must discuss what is actually expected of university students in relation to essay writing. According to Krause (2005), the Australian higher education has significantly evolved in recent years and as such student and university staff expectations have also changed (1). She points out that students now spend less time on campus than in the past and discusses how technology has influenced an increase in a more diverse range of students engaging in study (3). This has resulted in a larger number of students studying via correspondence and an increase in mature age and international students when compared with ten years ago (4). Given this changing landscape in university learning, it is clear why there is sometimes disconnect between what student’s believe is expected of them and what a university actually expects, specifically in relation to essay writing. This disconnect becomes more evident when distance is a factor. Warren (1995) provides an interesting example on the poor performance of her students in relation to essay writing. According to Warren, her students were attentive in class, actively participated and dedicated the required amount of study. Her evaluation of the poor performance was that her students â€Å"lacked critical thinking skills† (1). To properly assess the expectations placed on students, it is necessary to look at the wording of an essay topic. In all essay topics, one is asked to argue a thesis or debate a claim. The ability to present arguments in a manner that influences or persuades others is central to critical thinking (Marshall and Rowland 2006, 43). The very nature of how essay topics are structured and assessed can only lead to the conclusion that critical thinking is expected in essay writing. Without debating and negotiating positions, resolving conflict, reflecting and dealing with opposition, all of which are acts of critical thinking, the essay is not fulfilling the basic requirement of arguing a position (Marshall & Rowland 2006, 43). If part of critical thinking is reflection, as stated by Warren (1995), than it is important to understand the reflection process. Pavlovich (2007) suggests the reflection process begins with asking questions and states it is â€Å"as much a state of mind as it is a set of activities† (284). She argues the end result of reflection is a deeper understanding of all matters (284). Self -reflection is the ability to critique oneself, to ask questions like â€Å"What is my goal in life? † â€Å"What am I striving for? † â€Å"What is my purpose? † (Rogers 1697, 164). These are questions that some are unable to answer through their entire lives and yet within the context of university learning and specifically essay writing, there is an expectation that students are able to self- reflect, to see multiple facets of an argument, to question and to be critical. Warren (1995) also talks about the self-reflection process and argues that critical thinking â€Å"is an aspect of reflective thinking† (2). She asserts that only when critical thinking, creative thinking and content knowledge – what she describes as ‘the 3 C’s’ – overlap, does one has all the components of reflective thinking (2). She further argues that one can only be critical in the context of their surroundings or circumstances, such as gender or race and without the willingness to identify with and use background knowledge one â€Å"is not a critical thinker† (3). In the context of being a university student and writing essays, to think critically is to learn to process information and â€Å"to form reasoned opinions, evaluate beliefs, construct positions†¦ (and) articulate a thesis† (Warren 1995, 4). Critical thinking in this context is to realise ones full potential as â€Å"to really learn anything at all one must engage the critical self† (Warren 1995, 4). Of course, there are many other methods to learning and it can be argued that one size does not fit all. In certain disciplines, it can be assumed that critical thinking is not necessary, for example in complex technical environments where ‘x’ must always equal ‘y’. In many cases, there is a mismatch between personal learning styles and learning demands of different disciplines (Kolb 1981, 233). Kolb (1981) explores various learning styles and his discussion can lead one to believe that critical thinking is not central to the acquisition of knowledge (233). One could argue that in some fields it is imperative to memorise information and follow set instructions and not to look at information from various viewpoints. For example, there would be an expectation that a surgeon follows strict protocol when performing a complex operation. I would argue however, that some of the greatest advances in human history have been a result of those who are willing to question the way things are done and to explore alternatives options. Whilst it is important to recognise different learning styles suit different individuals and to adjust expectations accordingly, the basis of a student not accepting information without â€Å"examining it from different angles and perspectives† (Craig 1994, 54) is central to learning and is a key expectation of students in essay writing at university. The expectations placed upon students in relation to essay writing at university may vary, but the common denominator is the expectancy on students to be able to think critically and to articulate this in written form. I have provided a definition of critical thinking and have discussed how the changing landscape of the Australian education system can cause some confusion around expectations placed on students. I have offered alternative learning methods to demonstrate the need for some flexibility and adaptability around the expectations placed on students to cater for different learning style. Throughout this essay, I have maintained that regardless of these different learning styles, there is a universal expectation placed on university students to think critically, particularly in relation to essay writing and have used examples to argue this thesis.

Tk Max Facts

TK Maxx TK Maxx is a relatively new arrival in the UK. Their parent company TJ Maxx have been operating in the United States since 1976 and the first UK store was opened in 1994. The company was renamed TK Maxx in the UK in order to avoid confusion with TJ Hughes. Its business model is that of an â€Å"off-price† department store, which means that it will buy excess stock from major department stores and other sources and sell it at discounted prices.Naturally TK Maxx can also benefit from the global buying power of their US parent company. The value clothing market has grown strongly in recent years and companies like TK Maxx, Primark and Matalan have all seen substantial growth in recent years. Some commentators feel that as discounters, they are equally well placed to take advantage of any reduction in consumer spending which may result from measures taken by the incoming government to reduce the budget deficit.They stock a wide range of designer brands at discount prices a nd their products appeal mainly to buyers in the 18-35 age group. Even so, some feel that the company has moved a little way upmarket to try and challenge some more traditional retailers such as NEXT, and many stores have been refurbished while some much larger ones have opened in a department store format. In addition, six Littlewoods stores were acquired in 2004. The rise of TK Maxx in the UK has not however been without problems.Hackers stole information of approximately 45 million payment cards from used by customers in the UK, United States, Puerto Rico and Ireland. The hacking started in 2005 and data on transactions conducted between 2002 and 2005 was accessed. The effect of this theft on UK customer has at least been mitigated by the introduction of chip and pin technology. In addition TK Maxx was blocked from moving into a store vacated by Zavvi in the Regent Street area of London.The reason was apparently that the owners of the property felt that the area was inappropriate for the TK Maxx brand. However, generally speaking TK Maxx has been a success story in the UK and a further sales channel was introduced in 2009 with the introduction of online shopping.Selected financial Information 31/01/1031/01/200931/01/200831/01/200731/01/2006 Turnover 1,194,3121,122,1971,028,248945,311788,447 Profit before tax78,29348,87836,40535,72223,786 ROCE25. 5819. 8817. 3619. 8412. 77 Employees 13,37913,27713,23512,71911,127

The Second American Revolution - 891 Words

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