Food and Beverage Management: Catalina Restaurant Review

This report provides a comprehensive review of the Catalina Restaurant in Sydney, Australia. It evaluates various aspects of the dining experience, including the menu, food quality (presentation, texture, flavor), wine selection, environment (ambience, music, lighting), hospitality (customer service, staff attentiveness), and cleanliness. The review highlights the restaurant's strengths, such as innovative food offerings, a well-curated wine list, and a pleasant environment, while also pointing out areas for improvement, particularly in staff attentiveness and service timings. The report incorporates an analysis of the menu, food, and wine, as well as the environment, hospitality, and hygiene. The author provides recommendations for enhancing the overall consumer experience, emphasizing the need for improved staff engagement and attentiveness to maintain the restaurant's high standards. The conclusion summarizes the findings and reiterates the importance of addressing the identified areas for improvement to ensure consistency in service delivery.

Running head: FOOD AND BEVERAGE MANAGEMENT
FOOD AND BEVERAGE MANAGEMENT
Name of the Student
Name of the University
Author Note

1FOOD AND BEVERAGE MANAGEMENT
Executive Summary:
The purpose of this paper is to review the quality of food and services in Catalina Restaurant
Sydney. The paper deduced the experiences in the restaurant in regards with food, wine list,
environment, hospitality, hygiene and cleanliness of the selected restaurants. The paper
concluded by presenting recommendations for the presentation, product quality and service
offerings of the business. The Catalina restaurant Sydney is well known restaurant with high
quality food breaking the orthodox system of cooking. The environment and atmosphere of
the restaurant is effectively synchronised with the brand image and offerings but the factor of
staff attainment can be improved for a complete consumer experience.

2FOOD AND BEVERAGE MANAGEMENT
Table of Contents
1.0 Introduction..........................................................................................................................3
2.0 Discussion and Review........................................................................................................3
2.1 Menu................................................................................................................................3
2.2 Food..................................................................................................................................4
2.3 Wine.................................................................................................................................6
2.4 Environment.....................................................................................................................7
Recommendations....................................................................................................................11
Conclusion................................................................................................................................11

3FOOD AND BEVERAGE MANAGEMENT
1.0 Introduction
The focus of Food and Beverage Management is to involve in forecasting, planning
and controlling the process of ordering food and beverage for hospitality businesses. The
food and beverage management is responsible for supervising financial constraints, purchase
decisions, ordering duration and transportation activities (Rennung, Luminosu and Draghici
2016). The role of Food and beverage management is to allot financial budget by planning
and controlling the functional activities of business (Yeo and Grant 2018). The roles and
responsibility is also targeted towards the construction of an updated menu in a regular time
interval. Managing staff and customer service comes under the responsibility of food and
beverage management. The purpose of this paper is to review the quality of food and services
in Catalina Restaurant Sydney. The paper will infer the experiences in the restaurant in
regards with food, wine list, environment, hospitality, hygiene and cleanliness of the selected
restaurants. The paper will be concluded by presenting recommendations for the presentation,
product quality and service offerings of the business. The limitation of the review can be the
duration of visit. I went for the lunch time at the Catalina restaurant Sydney restaurant.
Visiting at a particular serving time in the restaurant cannot fully depict the judgement for a
business operating in service industry.
2.0 Discussion and Review
2.1 Menu
Menu Excellent Very
good
Good Satisfactory Unsatisfactory

4FOOD AND BEVERAGE MANAGEMENT
Range 
Up-to-date 
Product description 
General comment- The food offering was concentrated based on speciality like Oysters and a
wide-range of wine/beverage selection.
The menu of the Catalina restaurant Sydney was structured in accordance with the changing
needs of the consumers and competitor’s offerings (catalinarosebay.com.au 2019). The menu
was comprehensively presented with the product descriptions but yet was precise in order to
keep the menu readable and attractive. The menu was dominantly designed for selling wine
options and sea food variants. The menu also comprised of attractive genuine pictures, which
reflects the quality and presentation of the food and beverage offerings. The menu effectively
reflected the concept of innovativeness by breaking the orthodox cooking processes. The
menu was a complete reflection of the promised offering as a reputable restaurant. The
expectation for the menu representation was met by the actual representation as it reflected
the product offering perfectly.
2.2 Food
Food Excellent Very
good
Good Satisfactory Unsatisfactory

5FOOD AND BEVERAGE MANAGEMENT
Presentation 
Quality 
Texture 
Ingredients 
Flavour and Taste
Value f or money
Timing 
General comments- The well-known restaurant of Sydney, Catalina Restaurant Sydney is a
great example of combining quality with presentation.
The food culture in Catalina restaurant Sydney is known for breaking the traditional cooking
norms and is an exquisite mixture of fresh ingredients, innovation, cultural heritage and a
pinch of modern view in the form of presentation and combination of ingredients
(catalinarosebay.com.au 2019). The taste and flavour of the food aligned with the expected
outcome (in accordance with the review). The quality and freshness of ingredients reflected
its popularity. The standard quality of the food at Catalina restaurant Sydney was
accompanied by the modern touch of presentation. The presentation was eye pleasing and
demonstrated the skills of the popular chef in the kitchen. I had Natural, eschalot red wine
vinegar and Rispy skin cone bay barramundi, tempura zucchini flower, prawn mousse,
saffron aioli,avruga, sauce vierge. The focus of presenting a good plate on the table was
reflecting through the taste, flavours and freshness. The quality of food and presentation
demonstrated standards for a reputable restaurant. However, the timing of the preparing the

6FOOD AND BEVERAGE MANAGEMENT
ordered food can be improved in accordance with the restaurant communicated offerings. The
timing was not up to the expectation. For an overall effective consumer experience, the
management of the restaurant should be focussing on enhancing the efficiency with the
maintained quality.
Natural, eschalot red wine vinegar
2.3 Wine
Wine Excellent Very
good
Good Satisfactory Unsatisfactory
Presentation 
White wines 
Red wines 
Vintage 
Taste 
Range of variety and
choice

General comments- The presentation and taste of the wine aligned to the expectation. Range
of the wine was longer than the food offerings.

7FOOD AND BEVERAGE MANAGEMENT
The wine selection was more than expectation. The wine ranges comprised of a wide range
which can be categorized as regional speciality, vintage, aging process and associated
presentation. The range of the whites and reds presented their speciality of being classic and
modern at the same time. The wine range was almost overwhelming as it had technicalities in
terms of taste and aging duration. However, the staff attentiveness in recommending wine by
adding to the description on the menu, recommended consumers based on the factors of their
taste and curiosity. The taste of the wine was exquisite and the learning about the process of
preparation presented connected a unique emotion with consumption of wine. I selected a
vintage red wine with an attentive service during refilling. I had Rockford Rifle Range as my
wine option. The wine tasted like the view, which was beyond explanation. The selection
represented their classy image among Australian consumers. Drinking wine with the
accompanied aroma and taste was no less than an ‘experience’. The floating harbour, quality
vintage wine and classy presentation reflects the promised value and reputation of Catalina
restaurant Sydney.
2.4 Environment
Environment Excellent Very
good
Good Satisfactory Unsatisfactory
Interior designing 
Ambience 
Staff 

8FOOD AND BEVERAGE MANAGEMENT
Aroma 
Music 
Lighting 
General comment- The ambience, music and lighting was similar to the expectations but the
restaurant lacked staff attentiveness.
The environment of the restaurant was undoubtedly one of the best that I have experienced.
The environment was positive, lively and at the same time peaceful with the presence of the
water front. The environment of Catalina restaurant Sydney complimented the quality of the
food and beverage. The serenity of the ocean, floating bay accompanied by beautiful aroma
of fresh food contributed towards the consumer experience. The inner and external view of
the restaurant was reflecting quality and positivity. The interior design of the restaurant was
structured solely based on the alignment with the bay and helped enhancing the food quality.
The ambience of the Catalina restaurant Sydney was more than expectation as it reflected an
atmosphere of quality and class with the reflection of familiarity and tradition. The music of
the Catalina restaurant Sydney was set according to the service time (afternoon) and by
complementing the ocean around the restaurant. Lighting of the restaurant was in
coordination with the view of the ocean, bright and lively. My expectation for the
restaurant’s environment was accomplished by the combined atmosphere of bay and interiors.
However, the staff engagement and attentiveness could have been better in coordination with
the reputation of the restaurant.

9FOOD AND BEVERAGE MANAGEMENT
2.5 Hospitality
Hospitality Excellent Very
good
Good Satisfactory Unsatisfactory
Customer service 
Product knowledge 
Table service 
Communication skills 
Staff attentiveness 
Timings 
General comment- Although the product Knowledge and communication skills of the
reputable restaurant was appropriate but needs improvement regarding staff attentiveness and
table service.
My expectation with the hospitality of the Catalina restaurant was more than perfect was I
was highly disappointed. The reason for my disappointment was the inattentive staff
members. Although the communication skills and the product knowledge of the staff
members was more above standards but except the time of consuming wine, the service

10FOOD AND BEVERAGE MANAGEMENT
timings for the main course and the response time for a query regarding any item in the menu
was not appropriate. The staff attentiveness reflected a major gap in accordance with the
brand’s value and environment. Imagine entering into positivity and experiencing exquisite
food and wine options but let down by the main factor of service industry, staff attainment
and time of response.
2.6 Cleanliness and Hygiene
Cleanliness and hygiene Excellent Very
good
Good Satisfactory Unsatisfactory
Food and beverages 
Cutleries 
Restaurant 
Food contact 
General comment- There are no complaints about cleanliness of the food contact, restaurant,
food and beverage and cutleries.
The cleanliness and hygiene standards of the Catalina restaurant was more than expectation
as it maintained its quality by depicting a clean and safe for consumption space. I was highly
impressed with the level of seriousness the restaurant adopt for maintaining its reputation in
the restaurant business and it clearly reflected that a clean and well decorated restaurant can

11FOOD AND BEVERAGE MANAGEMENT
effectively add to the atmosphere, ambience and even the perceived taste of the food and
beverage offering.
Recommendations
The only recommendation, which the restaurant needs to monitor for improving the complete
experience, in reference to my visit is the need for improving staff engagement and
attainment (Gonzalez 2016). The response time and customer attainment duration should be
closely assessed by the management staff at the restaurant as it is one of the major factors in
the service industry. The staff engagement can shape the customer preference by the
reflection of professionalism and warmth.
Conclusion
Therefore, it can be concluded from the review that the quality standards of the food,
beverage and atmosphere align with the reputation and image of the restaurant. I was
impressed with the innovativeness of the food options and the value addition of freshness,
which perfectly complemented the external environment of the restaurant. However, the
management of Catalina restaurant Sydney should implement assessment program which
monitors the staff attainment factor. Improving the hospitality element of the business can
address the gap and incorporate consistency in the service delivery process.

12FOOD AND BEVERAGE MANAGEMENT
References:
catalinarosebay.com.au 2019. CATALINA. CATALINA Rose Bay Restaurant Sydney.
[Online] Available at: http://catalinarosebay.com.au/
Gonzalez, R.V.D., 2016. Knowledge retention in the service industry. International Journal
of Knowledge Management (IJKM), 12(1), pp.45-59.
Rennung, F., Luminosu, C.T. and Draghici, A., 2016. Service provision in the framework of
Industry 4.0. Procedia-Social and Behavioral Sciences, 221, pp.372-377.
Yeo, B. and Grant, D., 2018. Predicting service industry performance using decision tree
analysis. International Journal of Information Management, 38(1), pp.288-300.