Food and Beverage Operations Management: Evaluation of Existing Menu, Menu Costing, Pricing, and Sustainable Menu Planning for a New Italian Restaurant

This report evaluates the existing menu of Marriott hotel, menu costing, pricing, and design of menu. It also covers the knowledge and understanding about menu planning considerations and constraints, and sustainable menu planning considerations for the new Italian restaurant. The report suggests localizing produced foods, updating menu seasonally, and using certified organic foods for sustainable menu planning. The report is relevant for Food and Beverage Operations Management course.

Food and Beverage
Operations
Management
PART 2

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Evaluation of existing menu of restaurant, menu costing, pricing and design of menu. ...........1
Knowledge and understanding about menu planning considerations and constraints................3
Identify and analyse sustainable menu planning considerations for the new Italian restaurant. 3
CONCLUSION................................................................................................................................4
References:.......................................................................................................................................4

INTRODUCTION
The hospitality industry is an part of service industry which includes lodging, tourism,
amusement parks etc. The unit of hospitality like restaurant, bar, hotels comprises of several
sections of cooking, cleaning and managing. In hospitality industry, food nad beverage industry
is one of the most contributing sector. The hospitality industry aims in providing customers with
an enjoyable experience. The food and beverage operation's management in sector of hospitality
helps in contribution to great deal in regards to level of profitability of organisation (Aaldering,
and Song, 2021). The food and beverages operations management is related with food logistics
along with food service which includes ordering and inventory, proper management of budgets
with planning and menu costing. In this report Marriott is been taken into considerations.
Marriott hotel is an international brand which is founded in 1957 by J.williand Marriott. It has
582 hotels and resorts with 205,053 rooms operating under this brand. The report will consider
existing menu with detail consultation of its menu costing, pricing and design of menu. Further,
it will discuss understanding about menu planning consideration and constraints for new Italian
restaurant. Along with this, sustainable menu planning is been analysed and considered.
MAIN BODY
Evaluation of existing menu of restaurant, menu costing, pricing and design of menu.
The wide variety of choices in food and beverages is offered by Marriott that attracts lot
of customer and market share in the world. The hotel offers different types of services and
facilities to its guests for retaining them and improving profitability. The Marriott hotel in its
menu offers variety of delicious snacks and beverages with active ingredients that helps in
enhancing mind and body (Annosi, and et.al., 2021). The Marriott offers lunch, breakfast and
dinner to its guests along with the table services, buffet services for the parties meetings. The
Marriott offers breakfast, all-day dining, Late-night Dinning, sleep well menu and Alcoholic
beverages with variety of food and beverages items according to customer needs and choices.
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The menu costing defines cost which is incurred by restaurant or hotel when there is
change in prices that is offered by its potential customers. The menu citing is significant
important for the organisation in order to have success and growth in business. The Marriott
offers variety of food and beverages that has to keep its pricing in such way that can attract more
customers. It is important for the management of Marriott to take into consideration of menu cost
as this may influence the business operations of organisation (Baralla, and et.al., 2021).
The menu pricing is procedure for estimating and calculating the price of an food product
that is offered by an organisation. The hotel offers wide variety of choices in its menu of food
dishes and beverages to customer. The guests can order from menu according to their purchasing
power and their choicer of tastes that whether they would like to have Italian, south indian ,
continental etc.
Menu designing is the central to the marketing plan of the eating house like Marriott
When the menu of Marriott gets designed then it should state the personality of eatery of an
individual, concentrate on the overall operations like production, manufacturing, etc. The
effective design of menu helps in keeping brand fresh in mind of customers which helps in more
attracting customers. Several factors are needed to be considered such as ease of preparation,
making menu versatile, easy to read format, special menu etc.
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Knowledge and understanding about menu planning considerations and constraints.
The menu planning is an procedures of deciding what is require to eat for each meal,
involving main dishes, side dishes and desserts. The effective menu planning helps in ensuring
the variety of foods to eat. In meal planning the type of food is known that can be prepared in
accordance to activities and schedules (Behera, and et.al., 2019). In context to Marriott, to be
good menu planner there is need to have look on kind and quantity of meals, time frame for
preparation and budget. In order to have good menu planning in new Italian restaurant it is
required to know about kind of meal that is offered by restaurant whether it is breakfast, lunch
or dinner. The time frame defines in how much time the meal will be offered to guests. In the
menu planning budget is important that helps in knowing the availability of money for spending
on groceries. In menu planning two factors needs to be considered of customer satisfaction and
management decisions. The constraints of menu planning involves skill of staff, equipments,
type of target market, facility layout, seasonality of business and quality levels. The availability
of labour is an constraint in menu planning as consideration is taken regarding number of
employees, required skills in menu planning and training programs (El Demerdash, J.M., 2019) .
The availability of ingredients is constraint in menu planning. The focus of menu should be on
food where ingredients arr readily available. The quality level and cost is constraint that
company must is required to consider customer expectations, skill and knowledge of employees,
cost of food and selling price.
Identify and analyse sustainable menu planning considerations for the new Italian
restaurant.
The sustainable restaurant is one which makes efforts in reducing its impact on
environmental through waste, reduction, energy conservation and more. The sustainable offers
little boost in productivity by reducing employee turnover, operating costs. The several
marketing opportunities are offered by an sustainable restaurant. The consideration for
sustainable menu planning in Marriott is as follows-
 Localise produced foods- Regarding the food better understanding is been developed in
the Marriott which is grown and producing food. On the basis of seasonal prospect the
minimal food is processed. The local grown requires less amount of energy for its
transportation and storage as it is climate friendly. The imported food is usually not fresh
thus restaurant set distribution centre to make fresh selling. It also support to develop
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local economy so that better connection in between food consumer and producer is
managed (Harrington, and et.al., 2021).
 Update menu seasonally- The menu should be according to seasonal produce that needs
to be adapted by considering flow of nature, purchase food etc. The produce of seasonally
is closer to where it is sold. The seasonal food is normally more good and have improve
in taste as well. The grown food that is out of season are more expensive and only
provided with few of nutrient. It is grown as per accordance to geographic season. Hence,
Marriott takes use of fresh fruits and vegetables that is more healthier and offering better
in taste in the food items. The effectiveness is added in menu items which helps in
attracting more customers (Herrera-Marquez, and et.al., 2020).
 Certified organic foods: It is prepared with support of organic farming in which various
practices that produces environmental condition is controlled. There is reduction of water
conservation, soil erosion. Soil fertility increases and less amount of energy is used. It
doesn't grown with addition of synthetic fertiliser and pesticides and sewage sludge along
with this it is not genetically engineered as well. In this better access of organic
production is developed so that food preservation is processed for longer period of time.
CONCLUSION
It bis been concluded from the above report that in opening an new restaurant it needs an
proper planning in respect to its location, menu, name and many more things. The customer
satisfaction is main aspect in every organisation that increase sales and profitability. The
effective menu of an restaurant is an major element which comprises detail information of food
and beverages items that is going to offered by an restaurant. The more effective menu, seating
arrangement in restaurant and good in taste of food is main that attracts clients for re-visit. The
company is also required to consider several factors of budget, quality and quantity of menu and
food. For the Italian restaurant there are several competitors offering the wide variety of food and
beverage items.
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References:
Books and Journals
Aaldering, and Song, 2021. Of leaders and laggards-Towards digitalization of the process
industries. Technovation, 105, p.102211.
Annosi, and et.al., 2021. Digitalization within food supply chains to prevent food waste. Drivers,
barriers and collaboration practices. Industrial Marketing Management, 93, pp.208-220.
Baralla, and et.al., 2021. Ensuring transparency and traceability of food local products: A
blockchain application to a Smart Tourism Region. Concurrency and Computation: Practice
and Experience, 33(1), p.e5857.
Behera, and et.al., 2019. Microorganisms in fermentation. Essentials in fermentation technology,
pp.1-39.
El Demerdash, J.M., 2019. Millennials' Viewpoints about Sustainable Hotels' Practices in Egypt:
Promoting Responsible Consumerism. International Journal of Humanities and Social
Sciences, 13(5), pp.622-629.
Harrington, and et.al., 2021. Experience perceptions, memorability and life satisfaction: a test
and theory extension in the context of Oktoberfest. International Journal of Contemporary
Hospitality Management.
Herrera-Marquez, and et.al., 2020. Cleaning maps: A multi length-scale strategy to approach the
cleaning of complex food deposits. Journal of Cleaner Production, 261, p.121254.
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