Menu Design: Food & Beverage Operations with Wine Pairing - Trinity

This assignment features a menu designed for Hotel Trinity, a restaurant offering both dine-in and takeaway services in Swansea, South Wales. The menu provides a limited selection of dishes paired with specific wines, detailing cost prices, ingredients, and calorie information for each item. Dishes include roasted chicken, turkey, and veal, as well as grilled options like garlic chicken and pork chop, alongside vegetable dishes and steak. A unique Andouille sausage and pan-seared cod dish is also featured. The menu includes allergen statements and emphasizes hygiene standards in food preparation, storage, and handling, with consideration for COVID-19 safety measures. The goal is to meet customer expectations by providing high-quality food and wine at reasonable prices. Desklib provides a platform to access this assignment and other study resources.

Food & Beverage Operations

HOTEL TRINITY
INTRODUCTION
This menu is for Hotel Trinity which offers both dining and takeaway services to their
customers. Its situated near the coast in Swansea, South Wales. This Menu will be providing
limited amount of dishes with a combination of different wines.
OBJECTIVE
This menu will be providing the details of the cost prices along with the contains and
calories that are present in the dish itself. We want to meet the expectations of our customers by
proving the best quality of dishes and wine in reasonable prices.
MENU
DISHES SERVED WITH WINE CALORIES PRICE
ROASTED
Roasted Chicken with Pinot Giorgio and Chenin Blanc
Allergens statement – Chicken fresh from the farms
and with top quality wine Pinot Giorgio and Chenin
Blanc.
356 £25
Roast Turkey with Sauvignon Blanc and Semillon
Allergens statement – Turkey fresh from the farms and
with top quality wine Sauvignon Blanc and Semillon.
450 £35
Roast Veal with Sangiovese and Cabernet Franc
Allergens statement – Fresh Veal from the farms and
with top quality wine Sangiovese and Cabernet Franc.
300 £30
GRILLED
Garlic Chicken with Grenache Blanc and Rhône Blend
Allergens statement – Garlic added grilled chicken
with top quality wine Grenache Blanc and Rhône
Blend.
400 £40
Grilled Porkchop with Chardonnay and Viognier
Allergens statement – Grilled Porkchop with top
quality wine Chardonnay and Viognier.
500 £45
VEGETABLES
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Garlic filled Broccoli with peanut sauce served with
Gamay and Pinot Noir
Allergens statement – Fresh Broccoli from the fields
with added Garlic and flavoured with peanut sauce
alongside top quality wine Gamay and Pinot Noir.
200 £20
Mushrooms in Bordelaise Sauce with Syrah and Petite
Sirah
Allergens statement – Fresh Mushrooms from the
fields with added Bordelaise Sauce alongside top
quality wine Syrah and Petite Sirah.
200 £20
STEAK
Regular Steak in Pesto Sauce graded with Havarti
cheese served with Grenache and Carmenère
Allergens statement – Regular Steak from the farms
with added Pesto Sauce alongside top quality wine
Grenache and Carmenère.
500 £50
OTHERS
Andouille Sausage alongside Pan-Seared Cod graded
with Smoked Gouda cheese, Brazil Nuts and Pumpkin
combination with Ginger and curry sauce served with
Merlot and Rhône Blend
Allergens statement – Excellent Andouille Sausage
with a fresh sea food (Pan-Seared Cod) graded with
smoked cheese from Gouda. Served with Nuts from
Brazil and fresh Pumpkin slices in curry sauce with
top quality wine Merlot and Rhône Blend.
900 £100
Hygiene Statement
All the items which are shown on this menu are prepared in premium quality and hygiene
along with the proper hand washing facilities and toilets for both staff and customers. The
kitchens are ventilated and are properly washed both before and after the preparation of food.
The food items are stored in clean place under proper temperature such that their longevity is
managed. All the raw materials and ingredients which are used for the processing of the food is
safe and is contaminated free (Filimonau and Krivcova, 2017). For maintaining Covid-19 safety
all the delivery valets are temperature checked before they are hand the food for delivery.
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REFERNCES
Books and Journals
Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible consumer
food choice: An exploratory study of managerial perceptions. Journal of cleaner production.
143. pp.516-527.
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