TASK ANALYSIS-CAFÉ CULTURE_1

TASK ANALYSIS-CAFÉ CULTURE_1

1. DESIGN TASK: design and make attractive sweet or savoury product to be sold from the counter

2. INSPIRATION I have chosen this topic because it is my favourite type of cooking. It’s a good way of expanding my skills. i can learn a lot from the topic and there is a lot involved in this topic

3. RESEARCH I will be researching: factors affecting health looking at the best before dates nutritional information is the packaging recyclable My secondary data is: internet photos from others recipes peoples views (from internet) magazines My primary data is: taking photos doing surveys and questionnaires packaging menus

4. TARGET MARKET My target market could be for: coffee breaks shopping breaks mother meeting teenagers meeting get together with friends I could send out questionnaires to get the public views on what their favourite types of food they like to have a coffee shops. I will also do a survey on what the public would expect to spend at a coffee shop.

5. PORTIONS I need to consider the portion size of my dish; it needs to be reasonable small and snacking. However my design brief doesn’t specifically say anything about the size so to could go to a café and ask member of the public to complete a questionnaire on what they would expect the size would be.

6. WHAT SKILLS COULD BE INVOLVED? The skills that could be involved in my dish could be pastry making, rubbing in method, melting method, baking, whisking and decorating.

7. CONSUMER ISSUES When I am planning my dish I need to consider the factors that could affect my dish these could be: fair trade carbon footprint moral issues – animal welfare(in savoury dishes ) specialist diets government guidelines health implications packaging and labelling- needs to look appealing to customers and be recyclable and is the packaging biodegradable

8. NUTRITIONAL CONTEXT More and more people are becoming conscious about what they eat. The majority of people want to comply with their daily nutritional guideline amount. By giving my product a high nutritional value, I think that more people would want it. I need to decide what nutritional context to include I will be researching nutritional context of other existing products.

9. WHAT IS A CAFÉ? WHAT IS THE DIFFERENCE BETWEEN SWEET AND SAVOURY? A café is a small restaurant that sells small food (sweet or savoury) and drinks. The difference between sweet and savoury is that sweet food has the flavour of sugar and honey while savoury foods has the flavour of salty and spicy rather than sweet

10. WHAT ALREADY EXISTS? There are many products in cafes which fit my design task of making a sweet or savoury product which could be sold over the counter. I should research these products in cafes which can be sold over the counter by using a taste analysis to see how they taste I will ask member of the public. I will look at the range in prices to help me price my dish. I will do a survey in a café to see what kinds of products people like to purchase.

11. COST when working out the cost of the products i need to consider how much it cost to produce on a mass scale and how much each serving would cost, how much the packaging may cost

12. RESOURCES i will need to consider the equipment i will be using to make each product and research the ingredients i will use in each product because it will be bought in bulk

13. STORAGE i will need to research the condition and temperature at which the product would be stored.

14. CONCLUSION to conclude I know what i need to research to make sure i complete the design context to the highest standard