Food and Beverages Operation Management

Food and
Beverages Operation
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
1. Choose menu from one of restaurants of choice for evaluation. Provide a detailed
consultancy report (Costing, pricing and design) which evaluate menu....................................1
2. Analyse menu planning consideration and constraints for new restaurant.............................2
3. Identify the sustainable of menu planning about new Italian restaurant. ...............................3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Food and Beverages service operations uses to manage collaborative activities which
engage about right staff that enhance to buying raw material and preparing effective food and
beverages. This is to keeping about inventory for maintaining inventory material for better
service quality in varied catered events (Björklund and et. al., 2020). This is an analysed about
the business outcomes through effective manner. In this report, "Friend's Chef"is planning to
open new Italian restaurant “AMICO CHEF” Friend's Chef” will be consider for further topic to
explain about formation of food menu card. To enhance planning of consideration and
constraints for new restaurant. For analyse to sustainable as they prepare for menu planning
consideration for new Italian restaurant.
MAIN BODY.
1. Choose menu from one of restaurants of choice for evaluation. Provide a detailed consultancy
report (Costing, pricing and design) which evaluate menu.
"Friend's Chef"
MENU