Risk Management in Food & Beverage Industry

This assignment explores risk management practices within the food and beverage industry. It specifically focuses on applying the Australia/New Zealand 4360 Standard for effective risk mitigation. The document delves into various aspects of risk assessment, control, and monitoring relevant to this sector.

Food and Beverage management

Table of Contents
Brief overview.................................................................................................................................1
1. Menu review ......................................................................................................................1
2. Identifying and evaluating number of items, menu classification, variety of item and item
nutritional value......................................................................................................................2
3. Issues in menu designing and proposed an alternartive menu concept..............................2
4. Redesigning the menu........................................................................................................3
REFERENCES................................................................................................................................4

Brief overview
Attica restaurant is recognised as top ten most popular restaurants in Australia. Business
entity has got second rank in top mostly preferred restaurant by customers in Australia. Attica
restaurant offers great combinations of unique and eclectic ingredients (Wood, 2018) This
technology assists business entity in maintaining the quality of food. Wine provided by an
organisation with the food and chefs in the restaurants also offers clients with other unique
combinations of dishes as well as services. This strategy has enabled firm to distinguish itself
from that of its competitors and provided business entity a chance to gain the attention of visitors
(Domingo, 2017) Cited business venture has got the best restaurant award. Attica restaurant also
provide services as well as facility for events up to 60 people (Okumus, Okumus and
McKercher,2007) It has private dinning space where people can do parties or conduct meetings
etc. Business owner, Ben monitors all operations or activities at the applauded venue. Manager
in the restaurant motivate staff to improve their performance at workplace and increase their
contribution in providing satisfaction to guest. Management team in Attica restaurant has focus
on providing training to their chefs , waiters in order to enable them to deliver professional
service to client. Chef in Attica restaurant has got award for specially two dishes; these are Pete's
dish of Cape Grim beef short rib with roast celery vinaigrette and garlic flowers (Bloom and
Hinrichs, 2011)
1. Menu review
Attica restaurant objective is to provide engaged and inventive experience to their guests.
Business entity has adopted the approach which states that dinner is not all about enjoying tasty
food, but food item should also be nutritious and healthy (Farrington, Henson and Crews, 2012)
Tasting Menu- From Tuesday to Saturday, Attica restaurant offers as well as delivers Extended
Tasting Menu for dollar approximately 274 per person which is reasonable. This pricing strategy
has helped firm in attracting more number of customers. It has also helped business entity in
increasing sales as well as profitability (Riley, 2005) Restaurant also offers vegetarian food and
delivers the dietary food items for those clients who are health conscious. It also provides
combination of different wines whose price range starts from approximately $180 per person and
cost of combination of non-alcoholic drinks begins from 80$ per person. Extended vegetarian
menu includes various Australian vegetarian dishes such as Aged Santa clause Melon, Chewy
1

carrots, Crispy Artichoke etc. these all food items are healthy and tasty (Cousins, Foskett and
Gillespie, 2002)
Acolectin is a type of alcohol as well as innovative delicious soft drinks has helped
business entity in attracting clients or consumers (Reitzel, Regan and McNeill, 2014).
2. Identifying and evaluating number of items, menu classification, variety of item and item
nutritional value
Nutritional analysis is considered to be an effective way to complete the procedure. It is
required by Attica restaurant to follow the menu labelling rules which dictates that chef in the
restaurant required to ensure that menu items are accurate and consistent with the specific basis
used to determine nutrient values (Lorenz, Hartman and Langen, 2017) Chef in Attica restaurant
is adopting effective techniques for cooking food. Moreover, the chef in the restaurant utilises
elaborate techniques and an array of home-brewed technology in the kitchen for preparing food
which has enabled them to maintain the nutrient value in the food item. Manager in restaurant
has implemented Computerised Analysis system for measuring the nutritional value of food item
(Okeiyi,Finley and Postel, 2014)
3. Issues in menu designing
Attica restaurant faces many challenges in providing nutrition information on its menus.
Some of the issues of menu designing includes limitation of timer, lack of resources, lack of
nutritional expertise, high level of customer dissatisfaction in providing nutrition information on
its menus etc. (Park, Sung and Gittelsohn,2017)
It is essential to consider certain factors when designing the menu. Some of the elements
are:
It is crucial that the menu is separated in a coherent section where client can go through the menu
in an ordered way (Davis, Lockwood, Alcott and Pantelidis, 2018.)
All the pictures that are utilised in the menu are of quite high quality so that it invites or
encourages customer to order that specific food item.
Food must give a clear picture of ingredients that have been utilised by the chefs for preparing
food item. It assists in taking care of people who have certain food allergies (Wood, 2018.)
2

The top-quality dish or chef special food item should get the best placement in the menu card
where majority of the customers can get attracted towards it (Kristina and Wijaya, 2017)
4. Redesigning the menu
Designing of menu includes following procedure:
Attica restaurant Menu
Tasting
Menu
From
Tuesday to
Saturday
Extended Tasting menu Price
per
plate
Extended vegetarian menu Price
 milk ice
 Pumkins ,
 oofal and sour
beer
 Attica Cheftale
 Red kangaroo
with Truganinni
 Smashed Avo on toast
 Crispy Artichoke
Lists Of wines Price
 Cocktails and non-alcoholic drinks
 Italian red varieties
 Pinot Noir
3

New menu
Salmon green ant gravlax
emu wonton – Davidson plum chilli sauce
pepperleaf goats cheese and roast capsicum
smoked kangaroo with wild spice –
4

REFERENCES
Books and Journals:
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Renton, M., Daellenbach, U., Davenport, S. and Richard, J.E., 2017. Erratum to: Finding fit: An
exploratory look at SME brand orientation and brand management in the New Zealand
food and beverage sector. Journal of Brand Management. 24(2) pp.209-209.
Kristina, S. and Wijaya, B.M., 2017, December. Risk management for food and beverage
industry using Australia/New Zealand 4360 Standard. In IOP Conference Series:
Materials Science and Engineering (Vol. 277, No. 1, p. 012025). IOP Publishing.
Domingo, D.A., 2017. STUDENT EXPECTATIONS OF FOOD AND BEVERAGE
MANAGEMENT EDUCATION.
Furtado, N.G., Canto, R.S., de Oliveira, S.L.I. and do Amaral Moretti, S.L., 2017. Perceptions in
the use of technology for payments: a study of customer behavior in food and beverage
sector. Ágora: revista de divulgação científica. 22(2). pp.4-23.
Riley, M., 2005. Food and beverage management: A review of change. International Journal of
Contemporary Hospitality Management. 17(1). pp.88-93.
Okumus, B., Okumus, F. and McKercher, B., 2007. Incorporating local and international cuisines
in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism
management. pp.253-261.
Farrington, T., Henson, K. and Crews, C., 2012. Research foresights: The use of strategic
foresight methods for ideation and portfolio management. Research-Technology
Management. pp.26-33.
Lorenz, B.A.S., Hartmann, M. and Langen, N., 2017. What makes people leave their food? The
interaction of personal and situational factors leading to plate leftovers in
canteens. Appetite. 116. pp.45-56
Park, S., Sung, E., and Gittelsohn, J., 2017. Sociocultural factors influencing eating
practices among office workers in urban South Korea. Journal of Nutrition
Education and Behavior. 49(6). pp.466-474.
5

Cousins, J., Foskett, D. and Gillespie, C., 2002. Food and beverage management. Pearson
Education.
Okeiyi, E., Finley, D. and Postel, R.T., 2014. Food and beverage management competencies:
Educator, industry, and student perspectives. Hospitality & Tourism Educator, 6(4),
pp.37-40.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Kristina, S. and Wijaya, B.M., 2017, December. Risk management for food and beverage
industry using Australia/New Zealand 4360 Standard. In IOP Conference Series:
Materials Science and Engineering (Vol. 277, No. 1, p. 012025). IOP Publishing.
6