Menu Planning Considerations and Constraints for New Era Hotel

Food and Beverage
Operations
Management(Part2)

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK ..............................................................................................................................................3
Assessment 2....................................................................................................................................3
Choose a menu from one of the restaurants of your choice for evaluation............................3
Menu for New Era hotel.........................................................................................................4
Analyse menu planning considerations and constraints for the new restaurant.....................4
Identify and analyse sustainable menu planning considerations for the new Italian
restaurant...............................................................................................................................5
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Food and beverages is that kind ODF sector which is related upon dealing with those
services that is related to hospitality sector in UK. This industry has been covering different
things through which presentation, serving and selling of food is done with efficiency. This
covers about different sectors that deals upon making services within this sector to be more
enhanced. In this new hotel has been formed which is New era hotel and its location is in
London. This assignment is based upon consultancy report related to cost, pricing and
designing . In this file menu planning considerations and constraints for new restaurant is done.
In the end analyse sustainable menu planning.
TASK
Assessment 2.
Choose a menu from one of the restaurants of your choice for evaluation