New Zealand and Hospitality Management: Apero Restaurant Case Study

New Zealand
and hospitality
management

New Zealand and hospitality management
1
Executive summary
The hospitality management comprises superintending the administrative tasks of the
restaurant. The aim of a manager from the hospitality management is making customers
comfortable and satisfied. The managers ensure to please experience of the customers at the
restaurants. It is also made sure by the managers that the restaurant runs effectively and
profitably. This report comprises the hospitality management of Apero which is a restaurant
situated in Auckland, New Zealand. Apero has attained ranking in the top 50 restaurants of
New Zealand. The restaurant is enabled with modern and refined ambience with the casual
air. Apero makes use of gastronomy in its meals which is a practice to enhance the food
experience. The gastronomy focuses on the togetherness, taste and balance between human
beings along with the products of nature. The beautiful pairing of the food with the wine is
the specialization of Apero. The gastronomic meal respects to the fixed structure and
encompasses at least 4 successive courses, starter, meat, cheese and dessert. The gastronomy
makes use of the scientific techniques to enhance the food experience.
At the end of the report it has been concluded that Apero is required to wide its menu
and add some more dishes to enhance the experience of the visitors. It is recommended to
Apero to concentrate on the locally sourced food along with the sustainable practice.

New Zealand and hospitality management
2
Contents
Executive summary....................................................................................................................1
Overview of the organization.....................................................................................................3
Literature review........................................................................................................................3
Background perception of gastronomy..................................................................................3
Aspects of New Zealand cuisine............................................................................................5
Aspects of New Zealand wine industry..................................................................................5
The meal experience...............................................................................................................7
Menu development.................................................................................................................8
Aspects of gastronomy in regional cuisine of New Zealand......................................................9
Notion of gastronomy of Apero.............................................................................................9
Aspects and food beverage of Apero....................................................................................10
Menu development of Apero................................................................................................10
Conclusion................................................................................................................................12
Recommendations....................................................................................................................13
References................................................................................................................................15

New Zealand and hospitality management
3
Overview of the organization
Name of business: Apero is a small and cozy wine bar and built on the basis of honesty,
integrity and consistency. The aim of the restaurant is to create an environment which is
comfortable and centred on the good food, great wine and good times.
Category of cuisine served/ food and beverage service operation: Apero compromises
special diets such as gluten free, vegetarian friendly options and vegan options. The
restaurant has even attained specialisation in offering French aperitifs.
Hours of operation: The hours of operation at Apero are 4 pm to 11 pm. The restaurant is
shut on the Sundays.
Site of the business: Apero is located at 280 Karangahape Road, Auckland CBD, Auckland
1010, New Zealand.
Brief history/ owners: Mo Koski is the co-owner of Apero. It has reinvented the old tattoo
parlour. The restaurant is having a warm, modern and refined ambience with a casual air
(Lim, et. al. 2019)
Influence of food and beverage from the designated state: Apero has been named in the
top 50 restaurants. Apero is an excellent French- style wine bar. The restaurant contributes to
the region by shared plate options, free range chicken, good for vegetarians, pork, bar and
craft beer selection (Vaz, et al. 2018).
Type of food and beverage services offered: Apero than apparently being a wine bar, food
here is no sprawl. The food and the beverages served are mainly French bistro food. The
sustainable and free range products are used to produce the food. The homemade sausages
are too good and increase the taste of the food like charcuterie platter. The simple bread and
butter of the restaurant are even outstanding. When it comes to the special menu, it comprises
a rotating selection of 3 dishes (Aguilera, 2018). Thee wine list of the Apero is made up of
the favourite wines from New Zealand and abroad.