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Food & Beverages Management Report
7 Pages1406 Words204 Views
Added on 2020-07-22
Food & Beverages Management Report
Added on 2020-07-22
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FOOD & BEVERAGESMANAGEMENT
Table of ContentsBRIEF OVERVIEW .......................................................................................................................1MENU REVIEW.............................................................................................................................1Issues in designing menu and alternatives..............................................................................3Alternative of designing the menu.........................................................................................3Blueprint of the menu.............................................................................................................3CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................5
BRIEF OVERVIEW The services of Food made in the kitchen and the Drinks prepared in the bar to customersrefers to Food and Beverages (Chriqui and et.al.,2014). It can be served in premises such asrestaurants, bars, hotels, airlines, schools, colleges, etc. These services gives great deals to theprofits in hospitality sector. This department is responsible for maintaining the quality of foodand drinks in a hotel or restaurant. Here, the organisation taken is Nestle which is a public limited company. It is a foodprocessing industry which serves its products and services in worldwide. The company deals inproducts such as baby food, medical food, tea, coffee, ice creams, frozen food, pet foods, snacks,etc. The most popular product of the company among youngsters as well as the adults is Maggi. In addition to this, the importance of management of the services provided by food andbeverages restaurants will be discussed in the report. Menu of a restaurant plays a major role inattracting the customers. Improvement and addition in the menu with the revised rates to retainas well as to make new customer. The management of quality in food and drinks are maintainedand improved for better customer response and customer satisfaction.MENU REVIEWNumber Of ItemsMenuClassification Variety Of Items Nutritional Value Items1Baby foodNan pro 1, Cerelac,Biogaia, Nestum,Lactogen.Nan pro 1 : Milk solids,demilitarised (26%),soyabean oil, corn oil,minerals, vitamins, etc. Cerelac : It includesvitamin A, Iron (38%), Zinc,vitamin C.2Medicated lozengesQuick- Eze, Butter-Menthol, Anticol,Soothers.Anticol : Menthol 12mg,eucalyptus oil 3mg, sodiumascorbate equivalent toascorbic ( vitamin C) 10mg. Butter-Menthol : Menthol1
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