Creating a Scandinavian brunch for BistroCafe Min Krog
Häkämies, Pilvi (2015)
Häkämies, Pilvi
Haaga-Helia ammattikorkeakoulu
2015
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2015091514649
https://urn.fi/URN:NBN:fi:amk-2015091514649
Tiivistelmä
This thesis is about creating a Scandinavian brunch menu and a brunch product for BistroCafé Min Krog located in Kirkkonummi, Finland. The goal of this thesis is to give a clear framework for creating a brunch menu for a restaurant. I planned and executed the Scandinavian brunch used as a case in this thesis in October 2013. The timeframe of this thesis is from October 2013 until August 2015.
The thesis consists of theoretical background related to new-product development and menu planning whereas information about Scandinavian cuisine and food is also studied due to the fact that the brunch menu was themed to be Scandinavian.
As a before studies the author explaines the on-going brunch trend in the restaurant field and studies four different brunches served in four different restaurants in Helsinki and Kirkkonummi.
Process description explaines the method of conducting the product thesis and implementation describes the process of making the actual brunch. In the learning outcomes section the author discusses her professional development and the highlights and critics towards the brunch and the thesis writing process. Also future development ideas are given.
As an attachment, information of the Scandinavian brunch is shown for example the menu, the recipes, working methods and pictures of the food.
The thesis consists of theoretical background related to new-product development and menu planning whereas information about Scandinavian cuisine and food is also studied due to the fact that the brunch menu was themed to be Scandinavian.
As a before studies the author explaines the on-going brunch trend in the restaurant field and studies four different brunches served in four different restaurants in Helsinki and Kirkkonummi.
Process description explaines the method of conducting the product thesis and implementation describes the process of making the actual brunch. In the learning outcomes section the author discusses her professional development and the highlights and critics towards the brunch and the thesis writing process. Also future development ideas are given.
As an attachment, information of the Scandinavian brunch is shown for example the menu, the recipes, working methods and pictures of the food.