Product Description
Food service development is usually based on menu planning, which has five major aims: creative, nutritional, marketing, economic and logistical (Roberts, 1997). This food design is strongly aesthetic, but there is also a price direction and a serving need.
Today, there is an increasing inclusion of nutrition into the design aims. The basis for the new development is the design of dishes, which are combined to give the new menu or in the case of institutions a whole meal structure (Ngarmsak, 1983; Roberts, 1997). In some instances such as takeaways, there is only one dish to be designed, although this has to be related to the overall takeaway product mix. Usually there is an existing menu, which can be improved by adding new dishes, or which can be used as part of a new menu.
Development of new dishes is the basis for the menu change as shown in Fig. 3.20.
Fig. 3.20 Menu planning for new menu
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