Menu Planning and Cost Considerations in Food and Beverage Operations

This report focuses on sustainable menu planning considerations and cost considerations related to menu planning in food and beverage operations. It includes an evaluation of restaurant menus and discusses the importance of menu design in attracting customers.

Food and Beverage Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 3 ...........................................................................................................................................1
Identification and analyses of sustainable menu planning consideration...................................1
TASK 5 ...........................................................................................................................................2
Evaluation of restaurant menu with a detailed report.................................................................2
Cost considerations related with menu planning........................................................................3
CONCLUSION ..............................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food & beverage operations undertakes large number of activities that start from
engagement of staff, purchasing of raw-materials, designing of menu and many more. This all
operations are performed to establish restaurant that attracts more number of persons. Food and
beverage also maintain level of inventory, proper maintain of food quality, organising and
managing catering services and events. This report focuses on case studies that consider menu
planning for restaurants, detailed report about costing, pricing and design of menu to attract more
number of customers (Cousins, Lillicrap and Weekes, 2014). Cost consideration and sustainable
menu planning will also be included in upcoming report.
TASK 3
Identification and analyses of sustainable menu planning consideration
Menu planning refers to the practices of planning that demonstrate what you eat
specifically for breakfast, lunch and dinner. Menu are designed for whole week and a month to
satisfy needs of customers to complete all work in effective manner. With the analyse of menu
planning it helps for formulating a balanced diet according to plans that satisfy needs of
customers in proper manner. Some of the identification and analyse of sustainable menu
planning are as follow: Nutritional quality- Menu of the restaurant helps management to generate loyal customer
base. In present scenario, menu with creative and unique design attracts more number of
customers. So Food facination must follow new concepts that grab attention of new
workers for performing there work effectively. Example- Food facination represent food
ingredients and nutritional value to represent customers value in there food. Large variety of foods- Food items and its variety plays an important role in menu
planning. So the Food facination offers wide range of products which helps to satisfy
needs and wants of large customers (Gibson and Parkman, 2018). Menu and table
represent etiquette of an organisation which is leading company to earn more amount of
profits. Implement of effective supply chain- The movement that take place from farm to table
work as a long journey that helps restaurant to perform work in effective manner. With
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local supply chain Food facination reduces pollution that take place to transport food
from farm to restaurant kitchen.
 Update of menu on seasonal basis- With the sign of menu with seasonal production of
food and drinks it is easy for restaurant to demonstrate ethics of organisation. Example-
seasonal food show that management provides food that is prepared with right
ingredients.
So with right implement of effective supply chain and deliver of food on seasonal basis it is easy
for management to attract more customers that enhances seasonal productivity of organisation.
Along with this with large variety of products and food menu company offers food to customers
that is rich in flavours, taste and nutritional value.
TASK 5
Evaluation of restaurant menu with a detailed report
Menu and its design reflects decisions that are managed and organised by restaurant for
offering large food and drink items to customers. This also includes various aspects which are
local, seasonal, organic and rich in nutrients. As for evaluation of food facination menu it is
compare with menu of Gotham restaurant that is a famous English restaurant. Menu as well as
recipe consideration are most essential part for Menu designing. This includes plan of menu and
meat dishes first along with salads, soups and vegetables (Grekova and et. al., 2014). On other
side, recipe considerations to prepare food with eye catching patterns. Along with this to design
menu that are logical and practical. Example- to select right theme that represent positive and
healthy internal environment for Food facination. Moreover, menu followed by Gotham
restaurant is cycle menu. This menu helps them to prepare a buffet and food variety items that
are ready on weekly and seasonal basis. Cycle menu represent practical methods that represent
list of upcoming and current menu.
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Figure 1Source(https://www.hotelgotham.co.uk/pages/accommodation)
From the perspective of menu planning it is also analysed that work performance leads
company to manage and perform all work with motive of improving cycle that enhances typical
menu planning and its needs for performing all task and operations in proper manner. It also
recognise that with right menu management is preparing better food items that increase value in
food items of organisation (Kotas, 2014). Food facination launches new restaurant that work as
an better food to complete task and operations in proper manner. This also refers with fix menu
and variable menu it is easy to satisfy needs of all customers. Like, it helps to perform all task
and operations in appropriate manner that is utilising equipments such as dietery needs, fresh
food items, ingredients value work to design better menu that satisfy needs of all customers.
Cost considerations related with menu planning
Designing and developing menu leads company to prepare food that is balanced, density,
sugar control and rich in variety. This all is used for satisfying needs of all customers by
preparing food that is high in variety of foods. Some factors that is impacting on cost
consideration while preparing menu for the organisation are mentions as follow:
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Sources of food- In present scenario, almost each consumer demand for a healthy food.
Therefore, organic raw-materials which are healthy must be use but it is expensive source that
impact on cost of food items.
Seasonal food cost- According to this perspective cost of menu is also impacted due to
change is season. Therefore, if any dish is offer in a particular season its cost is simply high and
impacts on menu of price.
Quality of food- Food menu and its quality is directly relates with each other. So menu
prices is impacted because good quality ingredients are expensive and it impact on price of food
easily.
Ordering and delivery system- Online food order and home delivery of foods are two
major trends in food industry and it also impact on cost. So management must update their menu
on application and website also for offer and deliver similar food.
Importance of food cost
To achieve target- Cost are divided into two aspects which is fixed and variable. So with
calculate right operations cost of food it is easy for management to decide target and accomplish
them in an effective manner.
Minimising the waste- Lean management and six sigma approach is implemented by
management to gain right result through minimising the waste. So food with right price and good
quality increase number of potential customers by satisfying employee needs properly.
Communication between department- Interaction and communication plays an
important role for organisation and specifically in food department accurate communication
system is more important to perform all task appropriately. In context of food cost with
communication is used to manage raw-materials stock, demand of customer from restaurant to
kitchen department. So communication aspect help to manage cost by optimise use of food
materials at time of food processing.
With right cost of goods and products it is identified that it is easy for customers to offer better
variety of products through utilising good quality of ingredients (Zhu and et. al., 2018). Cost
refers to the expense that placed for prepare food items and on the other side, planning refers to
make food which is used to provide prepare and deliver better products which are rich in taste.
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So when dish is offer to end consumer price also includes profits for business that is earned by
management from there operations.
CONCLUSION
In the last, with the above report it is concluded that menu play an essential role for
deliver of foods and drink items. Menu make easy for restaurant to attract more number of
persons by considering and including all items that is enhancing customer satisfaction by
offering good quality of food. There are different types of menu such as cycle menu, static menu
etc. are present in market which perform work in different manner. In the last, cost and price for
food items also play an important role for design of menu as it most important part for attracting
customers.
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REFERENCES
Books and Journals
Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and beverage service. Hachette UK.
Gibson, P. and Parkman, R., 2018. Cruise operations management: hospitality perspectives.
Routledge.
Grekova, K and et. al., 2014. Extending environmental management beyond the firm boundaries:
An empirical study of Dutch food and beverage firms. International Journal of
Production Economics. 152. pp.174-187.
Kotas, R., 2014. Management accounting for hotels and restaurants. Routledge.
Zhu, Z and et. al., 2018. Recent advances and opportunities in sustainable food supply chain: a
model-oriented review. International Journal of Production Research. 56(17). pp.5700-
5722.
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