Consultancy Report of Menu: Food and Beverage Operations Management

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION.......................................................................................................................................3
MAIN BODY..............................................................................................................................................3
Consultancy report of menu.....................................................................................................................3
Cost consideration in planning menu.......................................................................................................4
Consideration for sustainable menu planning..........................................................................................4
CONCLUSION...........................................................................................................................................5
REFERENCES............................................................................................................................................6

INTRODUCTION
Kelly Waldron is appointed by Cornupia Corporation for designing attractive menu for
new restaurant which is FOOD FASCINATION. Kelly is basically independent consultant in
designing artistry menu for appealing to the restaurant patrons. FOOD FACINATIOnN is
primarily the full-service English restaurant. The entrees in menu will mainly consist of the meat
groups, seafood, appetizers, salads, desserts etc. The major theme of restaurant is food artwork
and Kelly has various things in her mind for creating an artistry menu. The main aim of this
report is to assist Kelly in identifying various aspects and factors for planning and designing the
menu.
This report provides an overview of consultancy report of menu, cost consideration in
planning menu and consideration for sustainable menu planning.
MAIN BODY
Consultancy report of menu
There are various menus which this restaurant provides like beverages seafood, appetizers, meat
products etc. The menu has been prepared by considering the dietary requirements as well as
needs of the customers. The main strength of this restaurant are the beverages where restaurant
provides a wide range of alcoholic and non-alcoholic drinks. There is a specialty menu for all the
alcoholic beverages. The unit cost which will be incurred in preparing the beverages for example
red wine will be around 0.08. The total cost for all the beverages alcoholic and non-alcoholic
would be around 0.49. Considering this cost, the price of the beverages menu will be around 1.99
(Barrows and Robinson, 2018). Calculating in the percentage, the food cost would be around
24.37%. Besides this, the design of the beverage specialty menu will be highly attractive. The
cover of it will be made up of soft material in order to provide ease to customer to hold it. Along
with this, menu will have two panel. The two panels will relate to alcoholic and non-alcoholic
beverages. One separate panel will be there in menu which will contain all the appetizers. The
total cost of all the appetizers will be around 3.78 thus in view of this, the price of the appetizers
will be around 10.95 in order to cover up the cost. Remaining and further cost will be of the