Food and Beverage Operations: Menu Planning for New Era Hotel Analysis

This report provides a comprehensive analysis of menu planning considerations, constraints, and sustainable practices for the New Era Hotel, a new Italian restaurant. It examines the importance of operational hours, nutrition, and dietary considerations in menu design, emphasizing the need to cater to diverse customer preferences and maintain production capabilities. The report also addresses menu constraints, including quality, cost, and ingredient sourcing. Furthermore, it explores sustainable menu planning considerations, such as reducing operating costs, employee turnover, and attracting new customers through discounts and offers. The conclusion highlights the significance of food and beverage operations in the hospitality sector and underscores the key aspects covered in the analysis, offering valuable insights for restaurant management and business development.

Food and Beverage
Operations
Management(Part2)

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK ..............................................................................................................................................3
Assessment 2....................................................................................................................................3
Choose a menu from one of the restaurants of your choice for evaluation............................3
Menu for New Era hotel.........................................................................................................4
Analyse menu planning considerations and constraints for the new restaurant.....................4
Identify and analyse sustainable menu planning considerations for the new Italian
restaurant...............................................................................................................................5
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Food and beverages is that kind ODF sector which is related upon dealing with those
services that is related to hospitality sector in UK. This industry has been covering different
things through which presentation, serving and selling of food is done with efficiency. This
covers about different sectors that deals upon making services within this sector to be more
enhanced. In this new hotel has been formed which is New era hotel and its location is in
London. This assignment is based upon consultancy report related to cost, pricing and
designing . In this file menu planning considerations and constraints for new restaurant is done.
In the end analyse sustainable menu planning.
TASK
Assessment 2.
Choose a menu from one of the restaurants of your choice for evaluation

Menu for New Era hotel
Dishes Prices($)
Italian Pizza Vegetarian $ 20.
Caprese Salad with Pesto Sauce $ 22.
Panzella $ 30.
Pasta Carbionara $ 40.
Margarita Pizza $ 28.
Mushroom Risotto $ 10.
Lasagna $ 90.
It can be observed that both the menu is been developed insignificance of Savoy and New
ear. The first menu is of savoy and the other one of of New era.
Analyse menu planning considerations and constraints for the new restaurant.
In the planning of menu that is to be done by “New Era Hotel” helps in developing
production and style of services. Further it has been discussed as follows:
 Operation Hour: At the time of forming menu various kind of aspects is to be kept in
mind which makes operations performed within an hotel in smooth and effective manner.
In relation to New era hotel since it is new hotel so it is required to keep innovation alive
within its food and beverages that helps it in establishing of hotel possible. So, it is
required to divide its food and beverages in three segments that is breakfast, lunch and
dinnerv (Montgomery and et. al., 2019.).
 Nutrition and dietary consideration: This is one of the most important thing to be kept
in mind while planning menu. As it covers about essential aspected in relation to nutrition
and dietary value. An hotel should keep in mind these elements in order to ensure healthy
and nutritious food. New era hotel by applying this develops consistency for attracting
customers which are health conscious. Also this makes diversity introduced within food
and beverages provided by New era .(Nirino, Miglietta and Salvi, 2019.).
 What to serve: At the time when menu is been designed of an hotel or restaurant major
aspect that is covered is related to dishes that is been served by hotel. Being an new hotel

New era requires to keep various cuisines within it which makes all customers get
attracted towards it. This makes hotel attain popularity within market.
 Style of service: In this various services that is Russian, French, Italian require to be kept
within hotel. Also facilities like takeaway and dining if required to be kept and should
include culture specific dishes within its menu. In New era hotel the planning menu
execute on basis of styles.
 Production capability: In before designing about certain menu where some factors are
consideration in terms of better size, skills and staff. As per those dishes which must
involve in menu which prepare food. Manpower as consider chef and other volunteers are
require to specify dishes. Being an new hotel New Era should be focused upon
developing production capacity which makes its production smoother and more
attractive. This makes targets accomplished in more effective manner.
Menu Constraints:
The planning of menu is been comprised over practising about what and when to eat
specially in relation to breakfast. Also it should develop those kind of unique dishes that makes
customers demand fulfilled. This helps in attaining of large customer base for new hotel like
New era which makes customer engagement possible at large level. There are various kinds of
menu constraints which has been given as follows in relation to New era hotel. They are as
follows:
 Quality of cost: This is been defined in relation to methodology which makes creation
and determination which makes better extent developed over different resources that is
been used in relation to activities effective in nature. Hotel like New era is an Italian
based restaurant that is been owned by Savoy which makes quality of food maintained
with proper infrastructure . (Shih, 2017).
 Ingredients: This comprises over enhancing quality of foods which makes enhancement
to be done in better quality raw material that enhances better quality of raw materials that
is used within food and beverages. In relation to New era hotel all kinds of food makes
demonstration over customer expectations developed.

Identify and analyse sustainable menu planning considerations for the new Italian
restaurant.
Sustainable menu planning is important which emphasis about New era hotel Italian restaurant
where it consists about major point for following sustainable restaurant are:
 Reduced Operating costs: In this various kinds of things like pacific gas and electronic
services is been used within food and services over technology. This saves 80% of energy
and makes electronic bill reduced. This is helpful in enhancing of various kinds of things
that is related in order to attain sustainability through making sure that money is been
saved for an hotel like new era.
 Reduce employee turnover: Under it perception is been developed over adopting of
branding as per based over value. This is helpful for New era hotel as it is going to
improve sustainability within market.
 Attract new customer: An hotel like New era which is newly developed Italian
restaurant is required to attract new customers that is going to help in attaining benefit in
market. This has to be achieved through providing discount and offer over food items it
attracts customers through manufactured foods (Wang and Teng, 2019).
CONCLUSION
From the above discussion it can be concluded that food and beverages is one of the most
important industry that has been developed in order to provide services which is related to
hospitality sector. In this file things that has been covered is based upon planning of menu is to
be done and menu constrains is developed.

REFERENCES
Books and Journals
Belyaeva, Z., Rudawska, E.D. and Lopatkova, Y., 2020. Sustainable business model in food and
beverage industry–a case of Western and Central and Eastern European countries.
British Food Journal.
Mabandla, N.Z. and Makoni, P.L., 2019. Working capital management and financial
performance: evidence from listed food and beverage companies in South Africa.
Academy of Accounting and Financial Studies Journal, 23(2), pp.1-10.
Montgomery, K and et. al., 2019. Big Data and the transformation of food and beverage
marketing: undermining efforts to reduce obesity?. Critical Public Health, 29(1),
pp.110-117.
Nirino, N., Miglietta, N. and Salvi, A., 2019. The impact of corporate social responsibility on
firms’ financial performance, evidence from the food and beverage industry. British
Food Journal.
Shih, T.Y., 2017. An empirical study of food and beverage chains' internationalisation:
advancing intangible resource theory and research. European Journal of International
Management, 11(6), pp.660-687.
Wang, Y.F. and Teng, C.C., 2019. A transformative sustainability learning model for inculcating
passion for learning about green food and beverage in hospitality college students.
Journal of Teaching in Travel & Tourism, 19(4), pp.302-325.