Menu Planning in Food and Beverage Management

RUNNING HEAD: Food and beverage management 0
VUE DE MONDE
Food and beverage management

Food and beverage management 1
The menu planning is the significant part of the hospitality management. The efforts are
prerequisite to prepare an active menu. The menu contains the necessities and preferences of
the people who will be obliged. The planning of menu is the method to recognize what a
person is eating a composed diet or satisfying all nutritional needs. It is the process of
determining what a person eats for each meal comprising main dishes, side dishes and
desserts. The things kept in mind while planning menu are:
 The initial thing kept in mind while planning menu is nutritional needs according to
the age groups like children, teenagers and elder people as everyone has different diet
needs so the special diet is prepared.
 The menu planning considers the appeal and garnishing as significant factor in the
menu planning in order to make the food attractive. Different type of flavours, colour,
shapes and textures are used to make food appealing.
 The planning of menu is done conferring to the season. The seasonal food should be
primacy of the cooking team in every restaurant.
Overview of the restaurant
Vue de monde makes belief in the wonderful dining. The restaurant offers unforgettable
experience and pays reverence to classical dining experience in the modern world. The
restaurant is located at Melbourne’s iconic Rialto building. Vue de monde follows a more
natural approach and make use of the combining techniques along with the modern culinary
techniques. The restaurant aims to prepare food which is appealing to the guests (Min and
Lee, 2014). Vue de monde serves a tasting menu for lunch and dinner. The seasoned tasting
menu starts at $275 per person menu estimated at $310 per person.

Food and beverage management 2
Menu review
The chef tasting menu of Vue de monde comprises the items given above. The food items in
the menu of Vue de Monde start from $200 (Williams, 2012. The value is offered to the
guests (Morrison, 1996). Billy tea is the authentic tea which is provided by the restaurant
(Assaf, Deery and Jago, 2011). Heirloom tomatoes are served with with smoked mussels and
elderpower. Here are also some other mouth-watering dishes served by the restaurant like
pumpkin scone with cultured butter, pumpkin with samphire and brown butter, sea parsley