Food and Beverage Operations: Menu Evaluation and Planning

This report evaluates the menu selection for a restaurant and discusses menu planning considerations and constraints. It also explores sustainable menu planning for a new Italian restaurant.

Food and Beverage
operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 2............................................................................................................................................3
Detailed consultancy report that evaluates the menu been selected for organisation.................3
Menu planning considerations and constraints for a restaurant..................................................5
Identify and analyse sustainable menu planning considerations for new Italian restaurant.......7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9
......................................................................................................................................................15

INTRODUCTION
Food and beverage operations management are in relation with different type of
beverages associated within a business. The management is mainly connected with all customers
and market, their present as well as future needs and the target market. There are various type of
services been provided by department like plate service, buffet service and so on. In the
department of food and beverage operations the they are properly get finished in order to attract
everyone. It involves setting up a menu plan, designing, determining prices and many
more(Weber and Saunders‐Hogberg, 2020). The below report involves evaluation of restaurant
menu, the consultancy report, various considerations and constraints for restaurant and menu
planning considerations for new Italian restaurant. The report is based on Four seasons which is
planning to open a new Italian restaurant which is Pampero wheel. It is located in London.
TASK 2
Detailed consultancy report that evaluates the menu been selected for organisation
Dishes name Prices
Pizza $30
Lasagna $25
Polenta $20
Pasta $35
Risotto $14
Ossobuco $20

Menu planning considerations and constraints for a restaurant
There are different type of considerations as well as constraints while planning for a
menu. In context with hotel Pampero wheel it is been explained as below:-
Menu planning considerations:-
While designing a menu plan certain things are to be considered like the process of
production, style of service and so on. It is further been explained as below:-

 Operations hour:- While formulating a menu plan the policy of operation hours must be
considered. What food products will be provided at what particular time must be
mentioned(Jiménez-Marín and et.al, 2020). If all type of dishes are provided during
whole day since morning to midnight then the menu of lunch, breakfast, snacks should be
mentioned. Everything must be planned in accordance with operation hours. Nutrition and dietary considerations:- While designing a menu plan it is necessary to
think about the most important thing which is nutrition. To attract customers it is needed
that healthy products are been involved in the restaurant menu. The restaurant should not
focus only on one perspective but it different things should be included like vegetables,
proteins, snacks and so on. What to serve:- While designing a menu restaurant should consider this main factor as
the dishes must be provided in accordance with the theme of hotel. If restaurant is
determining that only vegetarian food will be prepared that in their menu also the
vegetarian dishes should be included so that guests don't get confused whether the hotel
is providing vegetarian or non vegetarian dishes(Kamaruddin, Dolfatah and Sulaiman,
2021).
 Style of service:- As there are different type of services like Russian service, French
service, takeaway and so on. While designing a menu plan the style of service must be
chosen. As per the hotel style the services must be chosen. Menu should also be planned
in accordance with all styles. If the restaurant is a takeaway then menu should be
designed according to that. Production capability:- Before designing a menu certain factors should be considered in
terms of size of establishment, skills of staff and so on. Only those dishes should be
included in menu which a cook prepare(Anggraeni, Sulistyo and Affandy, 2020). As all
staff members have their own skills like some people have knowledge of particular dish
while some not. So, they can prepare only that specific dish. In the menu also everything
must be mentioned according to that.
Menu planning constraints:-
While analysing menu constraints there are different types like facility layout, availability
of labour and many more. In terms of overall menu planning it is been explained as below:-

 Quality levels and costs:- In terms of designing a menu plan different quality levels are
need to be considered. As an effective menu can be only made if employees have good
amount of knowledge regarding each product. It also involve food costs as well as selling
prices as at what amount the dish would be provided to customers. Availability of labour:- It refers to the number of employees, training been provided to
them and what necessary skills are needed while planning a menu. It is a main constraint
in menu planning as all staff members should be provided efficient training so that they
get to know about menu(Purcidonio, Grillo and Alarcão, 2020).
 Ingredients:- While designing a menu various type of ingredients are included and its
cost. Customers prefer different dishes at different seasons so seasonal ingredients must
be included so that customers demand can be fulfilled.
Identify and analyse sustainable menu planning considerations for new Italian restaurant
There are different things which need to considered while analysing sustainable menu
planning. In terms of hotel Pampero wheel it is been explained as below:- Update menu seasonally:- As per different seasons the menu should also be get
developed and updated in accordance with all seasons. As to open a new Italian
restaurant, the pampero wheel, the menu should get updated according to the nature of
people as what they prefer during specific season. In house production:- To offer different type of dishes in comparison with other
restaurants the dishes should be made in house only(Wang and et.al, 2020). With the
help of in house production all dishes would taste like as if they are home made.
 Shrink your menu:- As in context with restaurant menu it must be shrink down so that
chefs can use effective use of all efforts been done by them and it is very important for
hotels to consider that each dish must be as sustainable as possible. It will be easy for
customers to make their decisions if small menu is provided to them. In context with
hotel Pampero wheel it was analysed that their menu was shrink down and it became easy
for guests to make their decisions.
CONCLUSION
From the above report it is been concluded that in food and beverage operations
management it is important that each dish is appropriately set whether in context with prices, its

costing and many more. As in terms of Italian restaurant also the style of service and their dishes
is set according to that only. There are different considerations which need to be determined
before enhancing any type of restaurant and on the basis of that only everything should get
analysed.

REFERENCES
Books and Journals
Anggraeni, A., Sulistyo, L.I.H. and Affandy, N., 2020. The Antecedents of Satisfaction and
Revisit Intention for Full-Service Restaurants: An Empirical Study of the Food and
Beverage Industry in Jakarta. International Journal of Asian Business and Information
Management (IJABIM), 11(3), pp.101-118.
Jiménez-Marín, G., and et.al, 2020. Food and Beverage Advertising Aimed at Spanish Children
Issued through Mobile Devices: A Study from a Social Marketing and Happiness
Management Perspective. International Journal of Environmental Research and Public
Health, 17(14), p.5056.
Kamaruddin, A., Dolfatah, E. and Sulaiman, N., 2021. Application of Ulastic Mat in Improving
Students’ Learning Process for Food and Beverage Service Class. International Journal
of Advanced Research in Technology and Innovation, 3(1), pp.19-25.
Purcidonio, P.M., Grillo, N.M.L. and Alarcão, V.D.C.C., 2020. Critical Success Factors in
Integrating Sustainability with Quality: The Case of a Food and Beverage Company.
Brazilian Journal of Operations & Production Management, 17(2), pp.1-14.
Wang, C.N., and et.al, 2020. A DEA Resampling Past-Present-Future Comparative Analysis of
the Food and Beverage Industry: The Case Study on Thailand vs. Vietnam. Mathematics,
8(7), p.1140.
Weber, O. and Saunders‐Hogberg, G., 2020. Corporate social responsibility, water management,
and financial performance in the food and beverage industry. Corporate Social
Responsibility and Environmental Management, 27(4), pp.1937-1946.

ervices