Food and Beverage Management: Menu Review and Blueprint

Running head: FOOD AND BEVERAGE MANAGEMENT
Food and beverage management
Name of the student
University name
Author’s note

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FOOD AND BEVERAGE MANAGEMENT
Brief overview of food and beverage management
The current assignment focuses on the concept of beverage and food management.
Food or delicacies management is a comprehensive area and requires effective hospitality and
management skills (Salim et al. 2018). The food and beverage management is not only
associated with selling foods it also embodies the local culture and cuisine of the area ( Jung
and Yoon 2017).
The role of a food and beverage manager could be described as forecasting, planning
and controlling the purchase of foods (Jackson and Singh 2015). F&B management includes
lot more comprehensive area which is based upon sourcing, ordering and transporting food
and beverages (Chen et al. 2016). The F&B manger has to ensure that the best and fresh food
sources are stocked as well as provided to the guests (Ferguson et al. 2016). They are also
responsible for planning and management of the budget or finances. The F&B manager is
also responsible for ensuring that optimum customer satisfaction is maintained (Borges Lopes
et al. 2015). Therefore, stress should be levied upon a number of effective skills such as
communication, problem solving along with good understanding of the inventory
management systems (Subramaniam and Wareing 2016).
For the current study, the Australia based UNA’S RESTAURANT have been taken
into consideration which offers a range of delicacies such as breakfast, main dishes,
desserts, Swiss bread, sandwiches etc. Hence, the goal should be to have something on the
platter for each and everyone and at cost effective prices (Robinson et al. 2014).
Menu review
The UNA’S RESTAURANT is situated in one of the most frequented streets of New
South Wales and hosts a range of delicacies starting from breakfast, lunch, dinner etc. The

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FOOD AND BEVERAGE MANAGEMENT
restaurant offers some of the food and beverages at very cost effective prices. One of the
most promising features of the restaurant is that they have something on the platter for each
and everyone. They also provide a combination of both big breakfast and vegetarian
breakfast. The big breakfast offers both veg and non-veg product at the same price.
Hence, the restaurant is a crowd puller. Additionally, there are features such as home delivery
and online booking services for the restaurant. The effective F&B management systems
ensure that the services are placed as well as delivered on time (Jones 2017).
However, there are a number of loopholes in the menu, which could be highlighted
over here such as lack sufficient information regrading items on the menu card. As per the
menu card there are a number of categories on the display such as –breakfast, entrees, main
dishes, desserts, beverages. However, the number of items offered under the dessert category
is very less. Additionally, the sandwiches were only available from 7:30 to 14:30. One
feature which I found missing in the menu card was that there was no payment links available
where the customer could simply click and pay the amount. Additionally, the orders could
only be placed though particular apps, which may not be accessed by each and every user
(Odunlami and Matthew 2014). Some of the items in the menu were found to be repeated
such as Rosti and cabbage salads.
One of the most highlighting features of the menu card was that it lacked any UNA’s
Special recipe section. Moreover, the recipes that were offered were already tested versions
and not completely new with the customers. Hence, the menu lacked the lustre which could
provide the restaurant with a competitive advantage. The lack of sufficient number of dessert
is often seen to upset the diners (Giritlioglu et al. 2014).
The customers like looking a menu which will provide information regarding the
nutrient and calorie content (Fardet & Boirie 2014). Additionally, the cost of the individual