Hospitality Management Food & Beverage Operations Management

This report explores the importance of food and beverage management in the hospitality industry. It examines the various food production methods, service systems, and factors affecting menu choices. The report focuses on Holiday Inn in Manchester, UK, analyzing their buffet dinner services and the financial statements used for event management. It also includes a sample menu and cost calculations for a Christmas party, justifying the selection of recipes and beverages. The report concludes by discussing the complexities of food and beverage service planning, emphasizing the importance of safety, hygiene, and guest satisfaction.

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HOSPITALITY MANAGEMENT FOOD &
BEVERAGE OPERATIONS MANAGEMENT

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Table of Contents
Introduction......................................................................................................................................3
(P1.1)...........................................................................................................................................3
(P1.2)...........................................................................................................................................5
P1.3).............................................................................................................................................6
2.1....................................................................................................................................................7
2.2....................................................................................................................................................8
Task 3 (LO 3).................................................................................................................................11
3.1..............................................................................................................................................11
3.2 Justify the selection and suitability of recipes for menu, including the beverage list.........13
Task 4 (LO4):................................................................................................................................15
4.1 Draw up a food and beverage service plan for the above hospitality event within an agreed
budget (show cost calculations).................................................................................................15
Appendix........................................................................................................................................21

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Introduction
The hospitability industry has become one of the most lucrative affiliates of the service sector.
With the rising globalisation and modernisation, the demands for the services of hospitality
sector has increased. This is further influenced by the increase in disposable income of the
people across the world as well as the rising trends of using the hospitality services for fulfilling
various personal demands. The hospitality sector is found to be on a growth curve and is
characterised by the array of the services it has to offer. The food and beverage services that are
offered by the hospitality sectors have become the most preferred services, demanded by the
consumers (Yeoman et al., 2012). In the following report, the importance of food and beverage
management in the hospitality services have been explored and evaluated.
(P1.1)
As the population rises through whole world wide, the desire of food production system and the
various food and beverage service system also raises day by day simultaneously. Modern society
has a deep attraction on food and beverage service system and the whole industry. Processing of
raw food and beverage material, packaging and distributing all the work are done under food and
beverage service system industries. This service includes fresh, ready food, Packaged food,
alcoholic and non-alcoholic beverages. Day by day different techniques of modern science are
used in this food production system and the various food and beverage service systems to give a
better and smoother experience to their valuable customers (AbuKhalifeh and Som, 2012).
Nowadays, different types of food production methods are used to produce more food as the
demand of market increasing simultaneously. They are scheduled below,
1. Traditional method: This process or method goes under four steps. They are salting,
drying, smoking, fermentation. These four steps are used to wash away pathogens and
microorganisms from food that can spoil any food easily.
2. Cook chill method: Cook chill method is an easy and very effective cooking process
which is used in Modern food preparation and service system. Quality, taste and texture
can be maintained easily for a long time through this type of food processing system.
3. Centralized distribution: Distribution system is also important as food producing. In this
important process food is centralized by suppliers and then it is delivered to a branch for

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distribution to concur the demand of market. It’s very helpful to give a better and reliable
service to customers.
4. Sous-vide: Sous-vide is another modern process of food production that helps chefs to
produce more food in a very short time. It’s a very work full trick and this trick is used by
some chefs in hotels.
5. Assembly: Assembly is a process that helps mostly makers and farmers who actually
produce fresh vegetables and food. Through this method they can assemble together with
their products like fresh vegetable, fruits etc to directly sell in market and gain some extra
profit.
6. Cook freeze: This process is mainly used to preserve food for a long time. In this method
or process food is being cooled in a very low temperature. Then it goes under few
processes and then it is packaged. After packaging this food, it will be preserved for
nearly two months.
In the industry of food and beverage production and service system, servicing of food is as
important as producing a better quality of food. So, the industries take few types of service
system to provide better reliability to their customers. These various types of food service
systems are scheduled below,
1. Table/plate service: Table/plate service system is basically a style of food service system.
In this method plates are served on the customers table and food is served to them.
Mostly this oldest method of food servicing is favoured by the people who like to eat
their meal with relaxation.
2. Table D’ hotel: In this process, some menus are collected from a menu card and served to
their customers in a fixed price. This process of food service is also very old and useful.
3. Buffet/ counter service: Buffet or counter service is a very popular food service method.
Nowadays, this system of food servicing is preferred by many hotels and people also. In
many events or occasions, people use buffet service for more reliability and status. In this
system, all foods are situated in a particular place and people went there to have their
meal freely (Wu, et al., 2014).
4. Specialist food service system: In this process, specialist uses their knowledge and
experience to serve better quality foods to their customers. These specialists are also uses

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their knowledge in making fresh, best quality sauces from tomato and other dairy
products to their customers.
5. Silver service system: It is traditional food service system. In this process all foods are
accessible in silver plates. The food poured in silver plates and then it is kept in hot place
to keep it hot till their servicing.
6. Beverages service system: Different types of beverages are served to their customers in
this beverages service system. Alcoholic and non-alcoholic beverages all are served in
this service system for giving more relaxation to their customers (Wu, et al., 2014).
In most of high profile hotels, it has been seen that they use almost all these types of food and
beverages producing and service system, which are described above to give a smoother and
reliable experience to their precious customers. Holiday Inn (situated in Manchester, UK) is one
of the best quality and well-known hotel who uses most of these all services to give their
customers a better experience (Holiday Inn, 2018).
P1.2
Holiday Inn hotel is an American band but it is owned by British owner. Hotel Inn is not only in
UK or in America, but also it has his more than thousands of branches all over the world.
Actually, they made a hotel chain through whole world to give actual relaxation and reliability to
their customers properly. In this assignment, our focus will be on Holiday Inn hotel which is
situated in UK, Manchester (Holiday Inn, 2018). The focus will also be on the factors that affects
the choice of menu and recipes for certain production and service system also.
Quality of product and price stability:
Every Hotel organisation should care about two factors. One is quality control and second
pricing of any product or service. Holiday Inn (Manchester, UK) knows these two factors very
well and they have worked on these topics very well. They tried their best to serve best quality of
product or food or service to their valuable customers in a very reasonable price. This practice
makes them profitable and more successful in hotel industries (Holiday Inn, 2018). As a result,

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the hotel chain is growing up and up. But in case of low quality of food or beverage service or
unreasonable price hiking can turn the whole situation opposite.
Nutrient Level:
Nutrient level controlling of food is such an important part of hotel industry. Because most of
people does not take low quality of food as they have very low nutrient value. People always
appreciate the availability of nutrient and quality food in hotels.
Monetary and budget issues:
Customers always make interest in having quality foods in such a reasonable price. So, pricing or
costing of quality food can play a vital role in capturing their customers to them.
Needs and demand of customers:
Basic needs and demands of customers should be observed by hospitality and hotel industries.
Because customer satisfaction is should be the main target of a hotel industry. By providing
service to the customers as their demand or need can make such a big difference to their
competitors
Seasonality:
Season also have its great effect on making some certain recipes. People loves to have some
specific season food or dishes in the very specific season only. Hotel industries should aware of
the fact and surely this little trick can also help them to bring more customers to their hotels.
P1.3)
For the sake of this assignment, an outlet of Holiday Inn situated in Manchester, UK has been
chosen and analysed their buffet dinner services by us.
Producing or serving food through buffet service system is very popular nowadays. On the other
hand, it is helpful to produce more food in a short time and also with few staffs. Staffs demand
for producing or serving food is also reduced.

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Buffet service system is being so popular because it is simple and quite self-dependent. Food is
served on the table in series manner pleasingly, as presenting or serving food in such a great
manner has its own significant value and importance. Foods are presented hot and cold too along
with all types of beverage on the table for the guests. Buffet service system is mostly suitable in
events, concerts, parties and so many other occasions. Through buffet service system, a large
number of people can be served food and beverage at a same time and same place (Way, et al.,
2010).
Buffet service has more benefits than its disadvantages. The taste of food and beverage of all
people of a party might not be same. They might have their own verity of choosing food and
beverage. Through buffet service system they can easily have their chosen food or beverage. A
small number staffs needed for maintain the whole service system. Probably queuing and high
cost are the main two disadvantages of this food service system.
2.1
Financial statements are essential for properly executing any kind of business operations. While
managing any event, the monetary expenditures can easily be managed and assessed with the
help of the financial statements. Financial statements are essentially comprehensive records that
encompasses all kinds of financial transactions and the other associated monetary expenditures,
in a neatly arranged manner (Brigham and Ehrhardt, 2013). These are essential tools that are
necessary for planning events, as these reflect the existing financial status of the firm, along with
the previous purchase records and monetary history (Brigham and Ehrhardt, 2013). In the
hospitality business, it is important that the firms have a thoroughly processed and updated
financial statements, so that they are able to effectively manage their daily business operations.
Costing and pricing processes play an integral role in the beverage and food operations. Costing
is defined as the expenditures that a hospitality business firm incurs while providing the goods
and services. It is important to use appropriate costing techniques during the decision-making
processes (Park, et al., 2011). These techniques ensure efficient costing for the operations. On
the contrary, pricing decisions of any hospitality firm, depends upon the events and the same can
be done with the help of personalised tactics, to attract high number of consumers from the target

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segment, thereby optimising the sales. The two main kinds of pricing strategies include value-
based pricing and competition-based pricing (Park, et al., 2011).
2.2
Purchasing is the recognized process of buying goods and service. The purchasing procedure
information which is transferred between one organizations to another organization. Other hand,
there are common key element of organization. This process depends on the own particular
demand which is involved physical part and service. Various type of purchase including are-
1) Planning-Every agreement have on a particular item by an approximate date.
2) Standard- Purchasing products one time.
Every purchasing order has particular terms and condition which own contractual
agreement. There are four types of purchasing followed -1) industrial purchasing 2)
commercial purchasing 3) personal purchasing 4) government product purchasing.
All purchases are related to the sorting, receiving, storing.
Storing process is a method during with items is stored in a suitable way which controlled by raw
material. Worst storage conditions and measures have a minor effect on the quality of food and
soft drink. Many number and quality reports to control some problems. Major beverage goods
are more or less non-perishable. Different fresh food products such as beverage goods and
manufacture, most properly stored to beverage goods can be held for long time periods of
without this concern. However, managers should be observed procedures to keep products
security of the product, which maintains quality of the product, and to provide information
compulsory for accounting systems.
Each of these concerns is addressed individually. Large operations should to use a special
receiving report to provide an evidence of products received. It makes also new evidence which
is transferred between the storage areas. Even products are placed in store room; then managers
require team worker of the organization to mark the out of delivery date on the inward products.
Rotation method is simultaneously to continue to the new product and old product. Rotation is
the method used to make certain the use of the old products replaced and incoming all new
products. After that, makes an old and new product list. Reaming storage areas protected when

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possible. In a little operation, storage areas are always locked except that times when goods are
issued.
All managers should be observed to products that during time of issue. Beverage costs are bigger
augmented but lack of control procedure in the system. Given the consequence of security, it is
not easy to justify the open-door policies that exist in some operations. Beverage operations
come in all sizes. Large operations have a proper time. In a large amount of cases, alcoholic are
non-alcoholic products should be issued from product storeroom on every day. For example, bars
can be stocked at the opening of the day, ending of the day or between shifts. If commonly listed
stocking of bars takes place, the number of list issues during that bar times should be minimized.
Food and beverage service method belongs to the many multiple properties which is buying from
raw material, preparing FnB, maintaining the quality goods, better service to the consumers.
Consumer service is the most important part of this system. Its outcomes source is the best
polices which is dependable growth for future planning business.
Cyclic process of Food and Beverage products: -
Purchasing operation in Food and Beverage service is included for sorting, issuing, preparing,
receiving, serving, presenting, consuming.

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Purchasing product: -
Mostly purchasing goods is depending on the present budget sheet. He observer’s suppliers,
wholesaler market base price, and minimum low cost raw material.
In receipt of product: -
The receivers back from the customer and suppliers. The receivers should be checks the goods
for proper quality, and amount. It always related to the delivery member from the supplier’s end
and signs on the related proper receipts.
Issuing and storing the Products: -
The storekeeper carries out the job of storing received suppliers and issuing to individual
departments. Every day, employees should be checked update product and raw material and
replace old and new product.
Presenting and preparing Beverage: -
It operation includes preparation of various raw material, fresh food, and fresh beverages. The
cooks get ready a variety of foods as well as the bar tenders prepare such as cocktails. These
also prepare the dish which is delivered the event. The beverages foods are also decorating by
fresh food, fruit slice etc.
Food and beverage consuming products: -
This part is also keeps by visitors. End of service, the individual employees takes account of the
customer and checked the balanced stock of food and beverages and keeps updated product.
Maintaining the operation of products: -
Maintains is the most valuable parts of goods. Every employee of organization should be keep
better way for the customer (Wansink and Hanks, 2013).
Cost analysis:

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BCA (benefit cost analysis) sometimes called CBA (cost-benefit analysis). The CBA is a
systematic method for profits of selling product. Cost-benefit analysis has two points:
 verified the balanced sheet everyday
 checked the product
Task 3 (LO 3)
3.1
Nowadays, it might be popular part-time, relaxed and entry-level work, but there are also
opportunities for graduates to make their goal achievement in the hospitality and events sector.
Many of restaurants are separately small and medium –sized business. Hospitality event is
depend on the budget planning, better service. Food and beverage service is main part of the
hospitality sector. Each and every hotel and restaurant are depending on the proper budget. The
food served in restaurant is a most valuable part of consumer service. Food service keeps being
proper service to the customers. This topic basis on the premier inn hotel which is established in
United Kingdom.
BRAND NUMBER OF
PROPERTIES
NUMBER OF ROOMS
PRIMER INN 480 41,120
The food and beverage chart followed –Various type of food service is present here. The food
service likes that full premier inn breakfast
(From $8.99), continental breakfast (from$6.99), meal deal (from$23.99).
Food and beverage menus for Christmas party: -

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Refreshments and savories (available all day)
 Tea, Coffee and Biscuits £2.00
 Unlimited Still and Sparkling Water £1.00
 Mushroom and Gruyere £3.15
 Garlic chicken £7.00
Main Course
 Spinach garlic chicken £65.50
 Bacon and butter Chicken served with house fries £4.00
 Beef Chilli Served with Rice Salmon steaks with garlic and parsley potatoes £5.00
Served with:
 House Salad £2.50
 Tomato and Mozzarella Salad £2.50
Drinks:
 Chilled Orange and Apple Juice £1.50
 Costa Coffee and cold coffee £1.50
Desserts:
 Ice-cream £3.50
 Apple cake £3.00
 chocolate£4.00
Beverage food for adults
 Wine £12.05
 Whisky £10.00
 juice £2.50
Vegetarian
 Fruits salads £8.00
 Crispy potato chips £8.00
 Cold coffee £8.00

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Diabetes for every customer
 Fish, rice, chicken and salad £15.05
 Mineral water £2.00
 Diet coke £3.00
Only for children
 Orange juice £3.00
 Ice-cream £4.00
 Masala popcorn with butter £12.00
 Battered chicken fillet with chips and salad £25.00
Cost Calculations: the cost calculations are provided in the appendix section below.
3.2 Justify the selection and suitability of recipes for menu, including the beverage list.
Explanation
Making a menu card is one of the hardest works in the hospitality profession. People might have
their own choice of having different types of food and beverages for their satisfaction. For the
sake of this assignment, we have made menu including all the factors along with it. Both the veg
and non-veg items are included in the menu. Food and beverages are the main attraction of any
event. The menu has been arranged by considering adults as well the children. The menu for
children has been prepared in such a way that they will love to have their food. Desserts are
selected mainly for the children and adults too can eat the dessert. Beverages are also there for
the adults.
Vegetarian

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People shows their own choice of taste, like someone prefers veg and someone prefers non veg.
Foods like spring roll, falafel, potato crispy, quinoa, pasta are some of the tasty foods of
vegetarian. Veggie burger is the trendiest food. Pasta is also a delicious food of the vegetarian.
Each person likes the vegetarian food. Vegetarian food diet can be an unbelievable way into
experiencing enhanced for health. A vegetarian food diet has been connecting to an insignificant
risk of cardiovascular risk factor. Vegetarian food tends to be lesser in fat, mainly soaked fats,
and higher in fibre, than animal-based foods.
Non-Vegetarian
Non-vegetarian foods are high in protein, which is an important component for smooth working
and healing of the body. Proteins of animal have all the amino acids, fat, which is missing in case
of mainly of the based proteins. Require of protein in body can guide to a number of major
health complications counting weakness, rubbery, power loss, and collapse to concentrate. Non-
Vegetarian food is better for increasing the bone power.
Desserts
Desserts food is the improved way fine for health. It defends us from strokes. Small bites of
coffee each day can decrease the risk of stroke down the line. It is healthy for breakfast maybe;
Chocolate lowers your blood pressure. You will be improving in bed that helps us drop weight.
Beverage
Beverage is also important factor in hospitality and event service as food service. People get
connected easily with drinks, that may be alcohol or non-alcohol. Beverage food is more likely
for the adults. Beverage food likes that whisky, red wine, diet cake beer. It is development for
health. Not all beverage food can defend stroke, sugar. Blood pressure can be increased due to
high sodium that all the beverage food contains. But more over people like to enjoy different
types of beverages in hotels, events and parties.

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Task 4 (LO4):
Agreed FnB Budget: £5200
Refreshments and Entrées
 Freshly brewed regular and decaffeinated coffee
 Bottled mineral Water
 Wrapped muffins
 Stuffed mushrooms
Main Course
 Lasagne with Bolognese meat sauce
 Pasta primavera
 Pot Roast with mushrooms and sautéed onions
Served with:
 Grilled chicken Caesar salad
 Chef’s salad
Beverages:
 Fruit juice
 Assorted soft drinks
Desserts:
 Cheesecake with assorted toppings
 Key lime pie
4.1

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Cost Calculations:
Item Cost per
unit
Quantity Total Cost
Non-food items:
 Dishes
 Knives
 Forks
 Spoons
 Napkins
£ 2.00
£ 0.20
£ 0.20
£ 0.20
£ 0.05
100
100
100
100
100
£ 200
£ 20
£ 20
£ 20
£ 5
Subtotal £265
Food items:
Refreshments and Entrées:
 Freshly brewed regular and decaffeinated
coffee
 Bottled mineral water
 Wrapped muffins
 Stuffed mushrooms
Main Course:
 Lasagne with Bolognese meat sauce
 Pasta primavera
 Pot roast with mushrooms and sautéed onions
Served with:
 Grilled chicken Caesar salad
 Chef’s salad
£1.99
£1.99
£4.99
£4.99
£14.99
£5.99
£10.99
£11.99
£10.99
100
100
100
100
50
50
50
50
50
£199
£199
£499
£499
£749.50
£299.50
£549.50
£599.50
£549.50

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Beverages:
 Fruit juice
 Assorted soft drinks
Desserts:
 Cheesecake with assorted toppings
 Key lime pie
£3.99
£1.99
£4.99
£3.99
50
50
50
50
£199.50
£99.50
£249.50
£199.50
Subtotal £4891.50
Grand Total £5156.50
4.2
The very nature of the food and beverage service planning is quite complex and it has to
address numerous issues. The execution of the event must take place flawlessly and the planning
must take into account any incident that might arise. The entirety of the supply chain must be
taken into account while planning and anything less is likely to yield sub-optimal results.
Various scenarios must be taken into account when planning the event. This will ensure
that the decision-making process is more stringent and precise, which would help the
organization in the long run as it prepares them to face new scenarios and the specific challenges
that come with them. The staff must be prepared to handle any unforeseen circumstances to the
best of their abilities and be comfortable with dealing with the mentioned guest list. Safety of
both the staff and the guests must be given the highest priority and any factor that might cause a
health and safety issue must be rectified well before the event takes place.
Storage and logistics must be factored in as well; it is very common to use third party
logistics while planning for food and beverage events, but they must be trusted and verified to
have clean and hygienic way of storing and transporting perishable items. An efficient planning
would make sure the stock is built optimally. It will help the manager make decisions regarding
the amount of goods to buy, as larger quantities can be bought for less, but if not utilised, they

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would be wasted. Thus, the manager must take into account the demand at a particular event.
The cost of distributing the resources must also be considered when taking into account the
storage and logistics cost. An efficient plan would ensure that resources are used optimally and
help understand the demand that could potentially generate the most profit for the company
while still maintaining the required standards of hygiene.
Perhaps the most important factor to consider to maintain the quality of food for a FandB
manager is to make sure the products with expiry dates are managed properly. The decision to
build stock not only depends on the demand but also upon the nature of the product to be
stocked. Products with short expiry dates have to be stocked in lower quantities to ensure they
don’t perish if not used within the desired time. It is very important to note the expiry date and
products must never be used after their expiry dates. The company is liable for legal action if
such activities are discovered. In addition, the manager must ensure that the products are sourced
from trusted and verifiable sources. Cleanliness and hygiene must be maintained all throughout
the supply chain and any discrepancies must be quickly dealt with. The event venue must be
checked beforehand to ensure it maintains all the standards expected of it. Preparation and
service of the food must be impeccable and well thought out. Special provision must be taken to
ensure the cooking area as well as the serving area are immaculate.
The guest list must be properly paid attention to when compiling the menu, as it is vital to
any service sector to know the customer and their personal preferences. Any guest’s preference
for alternative diets should be respected and the menu must be created in a way that inclusive of
their diets. The manager must take special care to ensure that he/she is informed about any
medical condition any guest’s might from that would restrict their diet.
The manager must make sure the staff serving the guests are polite and courteous and that
they are properly trained. Any action that might offend one or more members of the guest list can
lead to undesirable consequences for the company. A company’s repute is of paramount
importance in the hospitality sector, and any blemishes in it will certainly lead to fewer business
opportunities.
Conclusion

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Hospitality sector is based on the foundation of the various services that are offered by it. The
varied range of services such as food and beverage, hotel amenities and similar such facilities
have resulted in the growth of the hospitality industry. However, organisations belonging to this
sector are required to take under consideration various aspects, to ensure that they are able to
effectively serve the target consumer segment. in the previous discussions, the various aspects
and requirements of food and beverage services have been explored. Furthermore, to acquire a
better understanding regarding the same, the different elements of the hospitality and food and
beverage services have been applied with the context of Holiday Inn.

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Reference List
AbuKhalifeh, A.N. and Som, A.P.M., 2012. Service quality management in hotel industry: a
conceptual framework for food and beverage departments. International Journal of Business and
Management, 7(14), p.135.
Yeoman, I., Robertson, M., Ali-Knight, J., Drummond, S. and McMahon-Beattie, U. eds., 2012.
Festival and events management. Abingdon: Routledge.
Wu, P.H., Huang, C.Y. and Chou, C.K., 2014. Service expectation, perceived service quality,
and customer satisfaction in food and beverage industry. International Journal of Organizational
Innovation (Online), 7(1), p.171.
Holiday Inn, 2018. Holiday Inn | Home. [online] Available at:
<https://www.ihg.com/holidayinn/hotels/gb/en/reservation> [Accessed 24 March 2018].
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. New Jersey: John Wiley
& Sons.
Park, J.H., MacLachlan, D.L. and Love, E., 2011. New product pricing strategy under customer
asymmetric anchoring. International Journal of Research in Marketing, 28(4), pp.309-318.
Brigham, E.F. and Ehrhardt, M.C., 2013. Financial management: Theory & practice.
Massachusetts: Cengage Learning.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality,
tourism, and leisure. Abingdon: Routledge.
Wansink, B. and Hanks, A.S., 2013. Slim by design: serving healthy foods first in buffet lines
improves overall meal selection. PloS one, 8(10), p.e77055.
Van der Wagen, L., 2010. Event management. Pearson Higher Education AU.
Way, S.A., Sturman, M.C. and Raab, C., 2010. What matters more? Contrasting the effects of
job satisfaction and service climate on hotel food and beverage managers’ job performance.
Cornell Hospitality Quarterly, 51(3), pp.379-397.

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Appendix
Cost
per unit
Quantity Total Cost
Non-food items:
 Dishes
 Knives
 Forks
 Spoons
£ 1.4
£ 0.3
£ 0.2
£ 0.2
£ 0.3
150
100
150
150
150
£ 210
£ 30
£ 30
£ 30
£ 45
£ 345
Food items:
Refreshments and savories:
 Tea, Coffee and Biscuits
 Unlimited Still and Sparkling Water
 Mushroom and Gruyere
 Garlic chicken £7.00
£2.00
£1.00
£4.15
£7.00
100
100
200
200
£200
£100
£830
£1400
£2530
Beverage food cost
 Wine £12.05
 Whisky £10.00
 juice £2.50
£12.05
£10.00
£2.50
60
60
200
£12.05
£10.00
£2.50
£24.55
Diabetes for every customer £3.00 100 £3.00

22
 Diet coke £3.00
 Mineral water £2.00
 Fish, rice, chicken and salad £15.05
£2.00
£15.05
100
100
£2.00
£15.05
£20.05
Only for children
 Battered chicken fillet with chips and salad £25.00
 Masala popcorn with butter £12.00
 Orange juice £3.00
 Ice-cream £4.00
£25.00
£12.00
£3.00
£4.00
200
100
100
£50.00
£12.00
£3.00
£4.00
£69.00
Drinks:
 Chilled Orange and Apple Juice £1.50
 Costa Coffee and Twinings Teas £1.50 £1.50
£1.50
200
200
£30.00
£30.00
£60.00
Only for Vegetarian
 Fruits salads £8.00
 Crispy potato chips £8.00
 Cold coffee £6.00
£8.00
£8.00
£6.00
200
100
100
£16.00
£8.00
£6.00
£30.00

23
Main Course:
 Spinach and Ricotta Lasagne served with garlic
flatbread
 Bacon and Cheese Topped Chicken served with house
fries
 Beef Chilli Served with Rice Salmon steaks with
garlic and parsley potatoes
£6.50
£4.00
£5.00
100
100
100
£65.00
£4.00
£5.00
£74.00
Served with:
 House Salad
 Tomato and Mozzarella Salad
£2.50
£2.50
100
100
£2.50
£2.50
£5.00
Drinks cost:
 Orange and Apple Juice £1.50
 Costa Coffee and cold coffee £1.50
 Soft drinks(diet coke,coca-coala)
£1.50
£1.50
£2.50
200
200
200
£30
£30
£50
£110

24
Desserts:
 Ice-cream £3.50
 chocolate£4.00
 Apple cake £3.00
£3.50
£4.00
£3.00
2.00
200
1.00
£7.00
£8.00
£3.00
£18.00
Non –vegetarian food cost per unit
 Garlic chicken£ 30
 Chicken roast£ 25
 Butter chicken£ 45
 Pork meat£ 15
£ 30
£ 25
£ 45
£ 15
200
1.00
300
500
£ 60
£ 25
£ 135
£ 750
£ 970