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Food & Beverage Management - Assignment

   

Added on  2020-04-13

11 Pages2561 Words104 Views
Running head: FOOD & BEVERAGE MANAGEMENTFood & Beverage Management[Bellini Italian Restaurant]Name of the student:Name of the university:Author note:
Food & Beverage Management - Assignment_1
1FOOD & BEVERAGE MANAGEMENTExecutive summary-The study is aimed at investigating a suitable menu style for a bar & restaurant. It progress withits purpose by considering the example of Bellini Italian Restaurant based in Australia. The studyhighlights the few key points to consider while implementing a new menu style. Moreover, thisstudy in brief covers a very critical task for the hotel industry, which is to increase the salesvolume and to reduce the food wastages.
Food & Beverage Management - Assignment_2
2FOOD & BEVERAGE MANAGEMENTTable of ContentsIntroduction-....................................................................................................................................31. Analyzing the effectiveness of the chosen strategy-....................................................................32. Key areas of observation for coming few weeks-.......................................................................42.1 Visitation rates & perception of customers-..........................................................................42.2 Maintenance of food preparation & the wastages-................................................................52.3 Contribution comparison of different menu (buffet vs. a la carte)-.......................................52.4 Overall outcome in terms of sales volume & profitability-...................................................6Analysis (Discussing the key points)-.............................................................................................6Problem investigation & relevant recommendation-.......................................................................7Conclusion-......................................................................................................................................8References-......................................................................................................................................9
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3FOOD & BEVERAGE MANAGEMENTIntroduction-Bar & restaurant are an important part of the hospitality industry. Their success matters alot to the hospitality industry and to the local economy. However, such firms need to fight hardto get the desired success. There are certain factors that resist the much needed success. Selectingan appropriate menu style is one of such factors that resist the success. Additionally, food andwaste management is another challenge, which influences the profitability of business. There aredifferent menu styles such as “a la carte” and “buffet”. Different firms keep on scuffling inbetween the different menu style to attain and maintain a healthy customer base (Mohammed andRashid 2012). This study is aimed at Bellini Italian Restaurant, which is an authentic Italianrestaurant based in Australia. The study revolves around a given scenario, which highlights thedeclining profitability of the case study firm. Additionally, this also highlights the excessivewastage of food, which is another identified factor that contributes to the declining profitability.Francesco Del Piero, the owner of the company has thought of switching over to a new menustyle, which is “all you can eat buffet concept”. The study tries to figure out what differences tenew menu strategy brings to the Bellini Restaurant. 1. Analyzing the effectiveness of the chosen strategy-The switch over option can be effective because it is a kind of buffet style that provides ameal in package. This strategy will ensure an increased unit of sales as foods will be provided inpackage. However, this does not ensure an increment in the profitability margin. Packaged mealwill have few such items that are low in cost. This further means a reduction in the percentage ofprofitability. Additionally, such menu style will form a different customer segment, which maybe significantly different to the one with the “a la carte” menu. A la carte menu suits the high
Food & Beverage Management - Assignment_4

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