New Zealand Hospitality Management.

NEW ZEALAND HOSPITALITY MANAGEMENT

Executive Summary:
Analysis of hotel industry in the context of gastronomy is critical activity as the process of such
analysis may need to consider several internal as well as external aspects of the business. The
present paper delves into the analysis of Hopgood's and Co, a New Zealand based hotel business
operating primarily from Nelson. At the very beginning of the study, the researcher provides
overview of the bus8ness followed by the concise analysis of the concept of gastronomy. Such
assessment has been made with reference to relevant literatures in the regards and also the
evaluation revolves around the different facets of wine industry of the country. In addition, the
researcher analyses the meal experience and menu development including diverse facets of food
and beverage management of the hotel. In the last, the researcher wraps up the discussion
through a concluding note.
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Table of Contents
1.0 Overview of the Organisation....................................................................................................4
2.0 Literature review........................................................................................................................6
2.1 Background concept of gastronomy......................................................................................6
2.2 Aspects of New Zealand cuisine............................................................................................7
2.3 Aspects of the New Zealand wine industry...........................................................................8
2.4 The meal experience..............................................................................................................9
2.5 Menu development..............................................................................................................10
3.0 Discussion on aspects of gastronomy in the regional cuisine of New Zealand.......................12
3.1 Concept of gastronomy........................................................................................................12
3.2 Aspects of food and beverage..............................................................................................12
3.3 Menu development..............................................................................................................13
4.0 Conclusion...............................................................................................................................14
5.0 Recommendations....................................................................................................................15
References:....................................................................................................................................16
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1.0 Overview of the Organisation
Name of business
The name of the business selected from the present study is ‘Hopgood's and Co’.
Types of cuisine offered
It has been identified from the official site of the restaurants is that the restaurant has been able to
offer locals and visitors in a similar way to that of the European style dining experience at a
price that an average Kiwi can afford. It basically focuses on European cuisine.
Hours of operations
Days Opening Hours Closing Hours
Monday 5.30 pm Late night
Tuesday 5.30 pm Late night
Wednesday 5.30 pm Late night
Thursday 5.30 pm Late night
Friday 5.30 pm Late night
Saturday 5.30 pm Late night
Sunday Closed Closed
Locations of the business
The chosen organisation is located at 284 Trafalgar Street, Nelson, 7010.
Brief history
The restaurant was opened in the year 2005 by Kevin and Jane Hopgood. The primary aim of the
restaurant was to offer quality food to the customers with modern and seasonal bistro-style
dishes within a cosy and relaxing environment. The restaurant is housed in a heritage building
called Dalgety & Company Ltd Building. The tagline of the restaurant is as follows:
“Hopgood's is all about simple food done well”
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