Modelling actions for planning of new dishes technology

Abstract

Many catering companies attempt to create new dishes and make use of new technologies in order to better satisfy customers' needs. Regrettably, implementation of these actions is often wrongly planned; systematically unsubstantiated, so unproductive expenditure does not produce the expected result. On summarising the information presented in a wide spectrum of scientific and special literature and after assessing it from the perspective of logical adaptability and systemic approach, the authors present a procedural model of new dish technology planning. This model allows determining and comprehensively assessing the main factors which influence the most important planning solutions. The model consists of the following key components: assessment of the market needs, selection of appropriate resources, choice of suitable procedures, planning of quality, and standardisation of procedures. The article discusses the content of the components, and their sequence is validated by information suggested by various authors after logical assessment of the need and its nature. Application of the suggested model will allow catering businesses to be consistent in planning the technology of new dishes and increase the likelihood of their success