Comprehensive Analysis of Food and Beverage Menu for Wedding Planning

This report provides a comprehensive analysis of food and beverage menus within the hospitality sector, focusing on menu types, pricing strategies, and customer experience. It defines the concept of a menu and explores various types, including Table D'Hote, A la carte, and Cyclic menus, highlighting their applications and advantages. The report then undertakes a comparative analysis of wedding menus from major hotel chains like Hilton Park Lane, Marriott, and Sheraton Grand, examining pricing, offerings, preparation times, and design elements. It dissects the different wedding packages offered by Hilton, outlining the components and costs of each. The report concludes by outlining the development of a four-course wedding menu, including soup, appetizers, entrée, and dessert options, tailored for a buffet-style service. The analysis provides valuable insights into menu planning, pricing, and competitive strategies within the food and beverage industry, emphasizing the importance of customer satisfaction and market understanding.

Food and Beverage

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food and beverage is a vital component in hospitality sector. As the name suggests it
takes into consideration the foods and beverage served to guests in a manner that they desire.
This profitable department is key functioning element of hospitality department. The various
aspects which are to be given due consideration under this domain are menus, pricing, portion
control and training of the workforce. Beverage is done through bars and cafe shops whereas
restaurants undertakes dining services. It is one of the core areas which can enhance customer
experience with an organisation. Customer delight is a recent concept originated in the
hospitality sector. It aims to surpass the expectations of the customer through services of the
company (Alonso and Liu, 2012).
This assessment about food and beverage aims to identify the various critical areas which
are to be emphasized while introducing a menu for an upcoming hospitality services. Concept of
menu will be understood thoroughly. The comparison between two or more menus will be done
of the services catering the same sector so that product and pricing of the services of the
company can be understood and formulate pricing of services of cited organisation at
competitive rates.
TASK 1
Question: What is a menu?
Menu in context of hospitality sector is a list of items and services which are available
with the establishment. The offering to the customer is listed down in its domain against the
prices which are to be paid (Ashurst, 2016). Menu is a French word which means cuisine.
Existence of menu can be traced back to the China in the back 18th Century. The items on the
menu are categorised on the basis appetizers, desserts and beverages. It is considered to be an
important tool for planning tool in respect to an restaurant. This can act as a crowd puller for the
company when included variety of differentiated items which can act as its USP. An effectively
designed menu can utilised all of company's available resources in the ideal manner. The types of
menu utilised in this hospitality sector are:
Table D' Hote menu: this fixed price menu offering a complete meal to the guests. The
price are unchanged no matter the amount of food ordered by guests. Food is served to guests as
per their requirement so that there is minimum wastages of food. There are a variety of offering
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in terms of breakfast, Lunch and dinner along with line of beverages. This menu is preferred at
Banquet, buffet and coffee shops.
A la carte Menu: this is another common type of menu utilised by the restaurant. This
word also comes from French which means that “In accordance with order placed by the
customer”. This is a broader menu when compared with the Table D' Hote. The food is prepared
only when it is desired by the customer. Each and every item desired by the is prepared
exclusively therefore it is expensive and more time consuming (Bhushani and
Anandharamakrishnan, 2014). This menu adoption also ensures that no extra food is prepared
which is not desired by consumers therefore no wastage of resources. The Menus of breakfast,
lunch, dinner, room service, and speciality menu are among the various example which are in the
form of A la carte.
Cyclic Menu: this type of Menu are adopted by the mega retailer “subway”. Cyclic menu
ensures that they serve different meal everyday which has been decided before hand. This
approach is common among educational institution and cafeteria which serve students. The
different meal is served so that variety of dishes can be served and every time a consumer comes
he is presented with a different dish which is to break his monotony with the organisation.
Comparison of the menu is essential as it helps understand the pricing, margin per
service, nutritional value, portion control and most importantly to understand the uniqueness in
their servings. It is essential to determining and plan prices of the product and services launched
by the company and portion in which it is to be served. The comparison between menus will
facilitate a better understanding of the market so that company design their practices and policies
keeping these things in mind.
Question: Comparison between Menus
While deciding menu for the wedding it is essential to compare menu of two or more
places to identify the prices and offering of the various organisation. Such occasion are rare such
as wedding and celebration so in order to ensure that activities and events go as planned menus
of several other organisation is compared to compare it on various grounds such as:
Pricing: it is one of the most important factor for which comparison between menus is
done. Large number of guest come from a cost conscious segment therefore comparison between
menus is done to ensure quality food is served to them at cost effective prices (Colchero and et.
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al., 2017). The aim of customer delight can only be achieved when a prospect believes prices
paid are justified to experience.
Offerings: the another major reason for which menus are compared are to evaluate
offerings. Every establishment is unique in its offerings. The menu comparison helps in identify
the company which matches the taste and preference of the guests.
Preparation time: the menus of the various location helps in identification of the ideal
time in which a dish can be prepared and served. The menu also describes the ideal time taken to
prepare a dish and which can be considered as important grounds for comparison.
Design: Design is to be taken as important grounds on which these menu are to be
considered. The design takes into consideration the manner in which things and services are
placed along with the theme chosen to support the same.
Question: Example of Wedding menus at Hilton Park lane
Hilton is a internation chain of hotels. Hilton Hotels and resorts cater the business and
pleasure needs of people around the globe. The renowned hotel chain has been enhancing
customer experience around the world. The inculcation of innovation in its policies and services
have helped this mega organisation to live up to its name in the market (Dordick, 2013).
In its countless resorts, Hilton Park lane is one of best performing subsidiary of the
company. This resort fulfil the dining needs of people in three different manner and for the
purpose of wedding the services have been categorised into three different segments. The list of
the following is that:
London Hilton Park Lane Wedding experience
Diamond Wedding Package: this is the most premium wedding experience catered by
the company. This package comes with 4 course meal with additional beverages such as coffee,
tea and Petit Fours. The Bride and groom are given an opportunities to private tasting for the
both. The facilities of bottled water and Wine will be available too along with soft drinks for kids
and non drinkers. The to be married couple will be provided with deluxe accommodation and
breakfast for the next day. The charges for this package will be 189 euros per person and this
price is exclusion of VAT. The charges for increase in the guests and security will be charged
extra.
Platinum Wedding Package: this wedding package is somewhat affordable by the
masses in the UK. The food and beverages segment in this package comes with 3 course meal
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with additional beverages as well. The bride and groom with be supplied with deluxe
accommodation along with a changing room on a wedding day. Facilities of mineral water along
with Wine will be provided to the guest for toast. The prices to avail this service will be 129
euros per person when matched with the minimum number of members described beforehand.
Silver Wedding package: this is the most cheaper wedding package designed by this
institution. This package does not include any accommodation for the couple. It just equipps the
guests with 3 course meal and bottled water and wine. The changing room is given to them
during the gathering and champagne is given while welcoming the guests. The charges for this
package are 109 euros per person along with terms and condition described by the company's
policies.
The planner can choose from a wide range of offers to plan a five course formal meal to
the guests. The catering services ensure that all the dishes are presented in the way a customer
expects (Gollust, Niederdeppe and Barry, 2013). It provides from a range of buffets to cocktail to
a formal style dinner party. If more guests arrive then expected institution's catering services will
look after the same as well. Not just wedding it looks after to create a ambience so support the
gathering.
Question: Menus from competitor hotels
Major competitors of Hilton are Marriott international and Starwood hotels. These mega
organisation carries their own wedding menus as well. It is essential to compare menus with the
rivals to have a better understanding of the prices and services which they are offering. Wedding
menu of Marriott hotels in London are:
This being the bigger organisation provides services such as wedding plan as well. The
aim is to provide an unique business experience and surpass the expectation of the couple
(Grekova and et. al., 2014). Not just wedding they cater events for receptions, ceremonies and
events as well. Designed specifically for the package it offers dining in form of dinners,
reception meal and others customised dining as well. The groom and bride can customise their
meal according to their suitability and applicability. This corporation undertakes decade old
culinary services and snack and beverage services in the best possible manner.
Another major competitor for this organisation will be Sheraton Grand. These hotels are
situated on the park lane street of London and catering the same needs of people. This
organisation however does not list any wedding events but have known to conduct other events
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as well. 'Mercante' is fresh take on the Italian cuisine by this organisation. Palm court is yet
another lounge of this company that serves food on A la carte basis. The Chef James Duggan
takes care of the appetite needs of the prospects and fulfil them in the ideal basis.
Question: Development of Menu for the wedding
The wedding have been selected and will serve four course meal. The dining is divided in
to four parts which are to be served to guests. The main aspects to which a meal is divided are:
Soup: it is defined to be a liquid food which is served in cold and hot. Soup is made up of
elements such as vegetables and meat. There are variety of soups available and the wedding
planner can chose on the basis of the preference and type of gathering and people.
Appetizers: Known by the name of the starter. These are the dishes which are to be
served to guests prior to the main course (Harris and Graff, 2012). They are occasionally served
before the guests actually sit on the tables to eat.
Entrée: it is defined to be the most important part of the meal. Also referred by the name
of Main course across various parts of the Europe. This is the heaviest part of the meal carries
dishes which are made with vegetables and meat. In wedding Main course consist of carefully
planned and executed as it carries the power to influence a better experience in minds of the
guests. The guests should be delighted after having main course.
Dessert: this is the last serving to the guests mainly done after the main course. The
servings are to satisfy the sweet tooth of the guests. This term includes cakes, cookies, puddings
and custards.
Buffet feast have been selected for this particular event. Four Course dinner for the
following wedding will be:
Soups
Champagne at reception
Burgundy wine
Appetizers
Cheese stuffed Mushrooms
Goat cheese and pear
Pancetta crisps
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Main Course
Honey glazed chicken
Fi-let Mignon medallions
Pan seared and Fried rice
Smoked sea Bass with Honey and Butter Glaze
Dessert
Chocolate Pudding
Wedding Cake
This above menu have been formulated after careful consideration of the menu of the
competitors of organisation. The dishes which have been adopted are best and suit the dietary
and hunger requirement of the people. The dishes prepared by the chef have received positive
reviews across various events which have been catered by him. After a careful planning this
menu have been presented by the planners.
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(Source: Memorable meal in a party, 2015)
Question: Research Measure adopted in this assessment
It is an measure to collect and analyse additional information on the subject matter. For
the purpose of formulating a right and appropriate menu. The menus of various organisation
have been assessed. There are various grounds on which menus are compared such as :
Budget: This is the most important aspect on which comparison have been conducted.
The budget of the wedding decides the type of menu to be selected. The items which are
available and matches the budget to be considered, whereas dishes which are difficult to prepare
and comparatively expensive should not be given enough time. The main reasons are they
disrupt the budget and carry a higher risk factor. The planner is able to afford the diamond
wedding package of the Hilton hotel for the park lane location in London. So the main reason for
consideration of the same is package's affordability.
Dietary requirements: it is necessary to fulfil the dietary needs of the guests at the
wedding. A dish at the wedding should be able to cater the dietary needs of all the guests
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Illustration 1: Memorable meal in a party

inclusive of vegetarians, diabetics and individual with allergies. The adoption of chicken in the
wedding menu relies on its universal preference. There should be a vegetarian dish so that every
guest among them feel inclusive and delighted with the kind of experience they will have.
Type of guests: the type of guests can be categorised in a wedding will be into young
wolves, families, citizens and really small kids. It is difficult to include all of them when
considering the menu for an event. The dishes and serving which are to be selected should carry
universalistic approach and should be enjoyed by all (Hu, Guild and Suib, 2013). The wedding
package selected caters needs of all major segments with its diversified approach. In beverages
there are diversified offering with champagne, wine and soft drinks so that no one is left out. The
packages are refined overtime keeping in mind the changes and the feedback provided by the
guests. The type of guests can also be divided on the religious and cultural nature of the same.
Therefore it is again crucial aspect to keep in mind while formulating a menu.
Availability of raw materials: It is one of the most crucial concept while deciding the
menu. There are products which are seasonal in nature therefore it is highly difficult to avail
them in the off season. The products which are season are difficult to avail when available
should be available at higher prices. The purchase of expensive raw material will have a direct
increase in the cost of production. Therefore while selecting the menu, raw material which are
not seasonal should be opted so that there is easier availability and cost effective prices.
Staff requirement: Chefs are the important players when it comes to food and beverage
domain. The chef determine the success and failure of an event. The salaries of the same depends
upon the knowledge, experience and location of the establishment. There are other staff
requirement as well i.e. serving staff, cooks and dishwashers which play a significant role in
making event a success (Schwartz and Ustjanauskas, 2012).
Question: Budget of the wedding
Budget is defined to be the perimeter under which a planner have to organise its
activities. There are variety of activities which are to served confined in a budget. The cost on
food and liquor is one of the biggest expense in a wedding along with food. Cost of arranging
equipment adds to the cost of producing food in an event. The formal four course meal which is
to be served in wedding reception will cost a bomb and person who is carrying the financial
burden of the event needs to be prepared to a bigger extent.
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The number of guests play a vital role in determining the cost to arrange and prepare food
for the event (Jou and Techakehakij, 2012). Higher number of guests bigger should be the budget
for the same. The per head cost of food and liquor is to be calculated beforehand just to ensure
that it matches the budget designed for the food sector. Lesser number of guests will equip a
person to spend more on the other domains such as decorations, stationary and accommodation.
The another sector which adds to the cost is wedding setting. This wedding reception will take
place in Park lane London which adds fuel to the fire. This comes under the elite section of the
country therefore there will be more of service charges on to the food and catering segment. It is
seen that receptions segment of a wedding takes up to 50% of all the cost incurred on a wedding.
The date and time of the wedding influences cost of a wedding as well. The wedding
reception on the second of the day will be expensive compared to the first half of the day. The
reason being there is higher costs involved in the evening in the areas of decorations and liquor
and music. The adoption of formal setting for the affair is pricey when compared to informal
setup. This premium set up will cost more in terms site, food and music. The linens and floral
decoration is another costly affair when it comes to formal setting. The average money spent on
wedding is 26,000 euros but It varies according to the place, time and food arrangements. The
package chosen will cost around 32,000 euros when the number of guests are around 200. Per
head cost according to the package is 160 euros which is inclusive of taxes.
Question: Availability of raw material and capability of staff
Availability of raw material plays a crucial task in an wedding event. There are variety of
ingredient which are seasonal in nature henceforth, are difficult to avail. It involves a higher
planning to ensure that products which are of use available with the establishment (McClements,
2015). It is necessary for an planner to include the season's special items on the menu so that
they can be cherished. It not only reminds of the season but a guest can relive the memories
attached to that particular season. The easier and cost effective availability of the seasonal fruits
and vegetables put icing on the cake. The money invested in the food and catering segment
should reap ideal fruits. While there are some fruits and vegetables which are available through
out the year should be considered to as they lesser risk factor and higher acceptability among
guests. The prime example of this can be chicken and potato.
However such mega corporations can access their supply chain to procure the raw
material which are difficult to arrange otherwise. There are a variety of approved sources with an
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organisation who fulfil requirement of raw material of seasonal goods. If nothing mentioned
above fulfils the objectives. This corporation can import the products which are higher in
demand from the outside sources to create its own USP.
Food and catering sector is one of most emerging sector in the contemporary market.
However this segment carries a huge reliance on the workforce employed by the institution. The
people working in food and catering segment needs to be effective communicator, manager and
artist. There are variety of skills which a staff needs to be trained to convert an event into
lifetime experience.
Chefs constitute as most important component to a F&B segment. The task of overseeing
the staff and ensuring that activities are carried out the way in which a they are planned
(Responsibilities and Specific Duties of a Chef, 2014). Chef is somewhat similar to a manager in
an organisation he ensures that activities are conducted in smooth manner. Cooks are the another
component of this domain in which they ensure that meals are tempting and delicious. The
communication skills of employees are to be paid consideration of so that customised orders can
be taken from guests and described to the chefs so that requirement can be fulfilled.
The last and most important skill a staff needs to be trained is customer service. The
ultimate goal of the service is to satisfy the needs and wishes of the customer which is to be
served with help of a competent staff working for an organisation. Absolute calmness and
politeness is required while dealing with the customers so that unprecedented experience can be
created.
CONCLUSION
It is evident from the above report that Food and beverage is crucial sector in the
hospitality sector. This domain helps in generating highest level of profits for the establishment.
Menu covers a list of items which are offered by the company at described rates. The F&B can
be availed by the customer in numerous ways such as A la carte, buffet and cyclic menus. The
menus are compared to determine the pricing and offering of various organisation. The
availability of raw material and staff determine the manner in which services are rendered to the
guests.
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Online
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