The hospitality management encompasses supervising

HOSPITALITY

Hospitality 1
Executive summary
The hospitality management encompasses supervising the managerial
errands of the restaurant. It is the goal of the restaurants to make customers feel
comfortable and satisfied. The hospitality management makes sure that the
customers have pleased experience at the restaurants. Other than this, the
managers ensure that the restaurant operates effectually and profitably. The
report states the hospitality management of Fishbone which is having more than
25 years of experience in New Zealand. The restaurant has attained a specialty
in offering seafood. Fishbone uses gastronomy in its meals which is a preparation
used to augment the food experience. The gastronomy is used to concentrate on
the devotedness, taste, and poise between human presence with the products of
nature. The report comprises literature on the aspects of gastronomy in New
Zealand’s food and beverage industry encompassing aspects of the New Zealand
cuisine and wine industry. The meal experiences have been stated with the
menu development and regional food festival. The key stakeholders in the New
Zealand hospitality industry have been described along with food safety in New
Zealand.
Further overview of the restaurant named Fishbone has been given. The
overview of the restaurant covers details, brief history, menu development, and
meal experience. The gastronomy aspects of the Fishbone in the regional cuisine
of New Zealand have been described. This segment comprises aspects of food
and beverage, menu development and legal compliance. The overall findings
have been evaluated and a summary is provided. Recommendations are also
provided based on international trends in the hospitality industry. The
stakeholders have been identified assisting the future improvements of the
restaurants.
At the end of the report, it has been determined that Fishbone is needed
to broaden its menu and enhance some more dishes to improve the experience
of the visitors at the Clyde Wine & Food Harvest Festival. It is suggested to
Fishbone to focus on locally sourced food with sustainable practice.

Hospitality 2
Contents
Executive summary............................................................................................... 1
Literature facets of gastronomy in New Zealand’s food and beverage industry....3
Aspects of New Zealand cuisine.........................................................................3
Aspects of New Zealand wine industry...............................................................3
The meal experiences........................................................................................ 4
Menu development............................................................................................. 5
Regional food festival......................................................................................... 5
Key stakeholder’s in New Zealand’s hospitality industry....................................6
Food safety in New Zealand...............................................................................6
Overview of the restaurant.................................................................................... 6
About the restaurant.......................................................................................... 6
Brief history........................................................................................................ 7
Menu development............................................................................................. 7
Meal experience............................................................................................... 11
Aspects of Gastronomy in regional cuisine of New Zealand................................11
Aspects of food and beverage of the restaurant..............................................11
Needs aimed to satisfy at the food festival...................................................11
Impact on restaurant operations...................................................................11
Menu development........................................................................................... 11
3 Principles influencing style of menu development.....................................11
3 Principles influencing content of menu development.................................12
A new three course menu.............................................................................12
Legal compliance.............................................................................................. 12
Food safety factors........................................................................................ 12
Legal compliance requirements....................................................................13
Conclusion........................................................................................................... 13
Impact of food festival On New Zealand’s hospitality industry.........................13
Impact of food festival on major attractions in New Zealand’s regional area...13
Impact of the food festival on your selected restaurant...................................14
Recommendations............................................................................................... 14
Three future improvements.............................................................................. 14
Justification of restaurant’s future improvements............................................14
References........................................................................................................... 15

Hospitality 3
Literature facets of gastronomy in New Zealand’s food
and beverage industry
Aspects of New Zealand cuisine
New Zealand cuisine advances from the merging of local culture and the
food accessible to them. The recent arrival of the persons has transformed the
menu in New Zealand. The menu offered by the food and beverage industry has
been influenced by Polynesia, Europe, and Asia. Kiwis love their food so much
and it is reflected in the menu. New Zealand cuisine comprises of seafood, roast
lamb, Maori hangi, and fish and chips. New Zealand is home to the amazing
seafood and the guests can enjoy green-lipped mussels to oysters. Roast lamb is
the favorite cuisine of Kiwis. It is best relished when flavored with rosemary and
cyclical veggies. Maori hangi is the most extensively utilized process of cooking
of Maori. Fish and chips is a Bonafede Kiwi favorite. Pacific rim cuisine is
enthused from Europe, Asia, and Polynesia. It is created with a unique range of
flavors. Snapper is one of the popular cuisines of Fishbone. The gastronomy is
widely used in New Zealand cuisine and is also attaining popularity in the recent
scenario. The concepts of gastronomy used are practical gastronomy, theoretical
gastronomy, technical gastronomy, and food gastronomy.
Aspects of the New Zealand wine industry
New Zealand wine is produced in various regions of New Zealand. The
nation has attained a global reputation for high-quality wines. New Zealand
industry produces white wines, red wines, rose wines, sparkling wines, sweet
white wines and more.
Wine type and
history
Region Food pairing
Sauvignon Blanc:
It is primarily
gooseberry,
herbal, tropical
fruits and ranges
from calm drinking
to lees matured
Sauvignon Blanc.
Central Otago,
Central North,
Waiheke, Waipara,
and Cantebury
Olysters,
Cheese,
Mild viniagrettes
Chardonnay:
A classic style of
oak-aged
chardonnay wine.
The oak flavors
additional are
vanilla, pie crust,
butter,
caramelized
sugar, and
coconut.
Nelson,
Marlborough,
Auckland, Central
North, and
Auckland.
Crab and prawns,
Fish pates,
Vegetable terrines
Pinnot Gris:
It is restored flavor
of citrus flavor and
zesty acidity
Waitangi and
Waipara
Chicken
Pork dishes
Meaty fish