Gastronomy in Macau Restaurant and Lounge

Hospitality and management
Name
School

Executive summary
The report focused on Macau which is an awarding winning exotic lounge bar and
restaurant located on Tauranga’s waterfront in New Zealand. The company offers over 27
menus, operates 24/7 with average prices ranging from $30-40. The history of Gastronomy is
dated back in the 1860s in French. Gastronomy is a study of culture and food with a specific
focus on Gourmet Cuisine. The four components of Gastronomy include four component of
Gastronomy as practical Gastronomy, Theoretical Gastronomy, technical Gastronomy, and Food
Gastronomy have been explained in the report. The report reviews literature related to
Gastronomy, history of New Zealand cuisine and New Zealand wines, the meal experience and
menu development. Over the years, the demand for New Zealand wine has risen due to its
quality. The main wine producing regions in New Zealand include Central Otago, Marlborough
and Hawke's Bay. The country produces a large variety of white and red wine. The hotel and
beverages industry greatly relies on customer satisfaction. From the report, the factors that affect
customer satisfaction are price, quality of food, the ambience of the facility, quality of services,
and items on the menu. Therefore, the management of every must integrate all these aspects to
achieve customer satisfaction. Additionally, the management must come up with properly
developed menus so as to have a large customer base. The development of the menu should be
based on the contents of the meal, the theme of the restaurant, targeted customers, and cost of
production. Therefore, like any other organization, businesses in the food and beverages industry
should consider the cost of production when pricing their products. The report further analyses
the literature in relation to the Macau restaurant and lounge. Finally, the report gives a
conclusion and recommendations of how the facility should adapt to the current trends in the
food and beverages industry. The said trends include going cashless, adopting Indian outdoor
food.

Table of Contents
Executive summary.....................................................................................................................................2
1.0 Overview of the organization................................................................................................................4
2.0 Literature review...................................................................................................................................4
2.1 Background concept of gastronomy..................................................................................................4
2.2 Aspects of New Zealand cuisine........................................................................................................7
2.3 Aspects of the New Zealand wine industry........................................................................................8
2.4 The meal experience..........................................................................................................................9
2.4.1 Affordability.............................................................................................................................10
2.4.2 Properly prepared and quality food...........................................................................................10
2.4.3 Ambience and clean environment.............................................................................................10
2.4.4 Timely services.........................................................................................................................11
2.4.5 Variety of items on the menu....................................................................................................11
2.5 Menu development..........................................................................................................................11
2.5.1 Contents of a meal....................................................................................................................11
2.5.2 Theme of the restaurant............................................................................................................12
2.5.3 Targeted groups........................................................................................................................12
2.5.4 Cost of production....................................................................................................................12
3.0 Discussion on aspects of gastronomy in the regional cuisine of New Zealand...............................13
3.1 Concepts of Gastronomy in Macau restaurant and lounge........................................................13
3.2 Aspect of food and beverage of Macau restaurant and lounge..................................................14
3.3 Menu development of Macau restaurant.....................................................................................15
4.0 Conclusions........................................................................................................................................16
5.0 Recommendation...............................................................................................................................16

1.0 Overview of the organization
Macau is an awarding winning exotic lounge bar and restaurant located on Tauranga’s
waterfront in New Zealand. Currently, Macau restaurant offers over 27 menus including cuisine
(vegetarian, vegan, Fusion, Asia and Gluten-free). The average prices of diverse menus offered
by Macau range between $30-40). The restaurant operates 24/7 with employees working in
shifts. In addition, the company was formed through partnership and is also owned by a group of
shareholders. With New Zealand being a high-context country, high collectivism culture
according to Hofstede cultural dimension and the nation having a communal eating philosophy
of the Asian table, Macau’s menu is designed in a manner that it encourages and enables the
“eating together” spirit, therefore, customers can try each dish as a part of a full dining
experience. Currently, Macau’s exotic lounge bar is opened in three days: Thursdays, Fridays
and Saturdays. Macau’s lounge usually serves diverse food types and beverage such as beer and
wine paired with Asian fusion bites, cocktails and stunning water views. The lounge has recently
grown to incorporate other services such as conferences halls, business and meeting halls and a
perfect location for gathering with friends and any hosting any other social gathering.
2.0 Literature review
2.1 Background concept of gastronomy
Gastronomy in relation to hospitality and tourism industry is defined as a study of culture
and food with a specific focus on the Gourmet Cuisine (De Jong et al., 2018). Generally,
Gastronomy involves the relationship between culture, food, the science of getting eating,
cooking styles of certain regions, and an art of preparing and serving rich, delicate and
appetizing food (Navarro et al., 2012). The history of the Gastronomy is dated back to French
Reign of Louis XIV in the eighteenth century when people extended their thinking to define