Comprehensive Report: Food and Beverage Management at Vue de Monde

This report delves into the intricacies of food and beverage management, with a specific focus on the Vue de Monde restaurant. It explores the significance of menu planning, emphasizing the importance of considering nutritional needs, appeal, and seasonal variations. The report provides an overview of Vue de Monde, highlighting its commitment to a modern yet classical dining experience, use of natural approaches, and the tasting menu offered. A menu review is included, detailing specific food items, such as heirloom tomatoes, pumpkin scones, and various desserts, showcasing the authentic taste of Australia. The report references relevant literature to support its analysis of the restaurant's strategies and performance within the hospitality industry.

RUNNING HEAD: Food and beverage management 0
Vue de monde
Food and beverage management

Food and beverage management 1
The menu planning is the significant part of the hospitality management. The efforts are
prerequisite to prepare an active menu. The menu contains the necessities and preferences of
the people who will be obliged. The planning of menu is the method to recognize what a
person is eating a composed diet or satisfying all nutritional needs. It is the process of
determining what a person eats for each meal comprising main dishes, side dishes and
desserts. The things kept in mind while planning menu are:
 The initial thing kept in mind while planning menu is nutritional needs according to
the age groups like children, teenagers and elder people as everyone has different diet
needs so the special diet is prepared.
 The menu planning considers the appeal and garnishing as significant factor in the
menu planning in order to make the food attractive. Different type of flavours, colour,
shapes and textures are used to make food appealing.
 The planning of menu is done conferring to the season. The seasonal food should be
primacy of the cooking team in every restaurant.
Overview of the restaurant
Vue de monde makes belief in the wonderful dining. The restaurant offers unforgettable
experience and pays reverence to classical dining experience in the modern world. The
restaurant is located at Melbourne’s iconic Rialto building. Vue de monde follows a more
natural approach and make use of the combining techniques along with the modern culinary
techniques. The restaurant aims to prepare food which is appealing to the guests (Min and
Lee, 2014). Vue de monde serves a tasting menu for lunch and dinner. The seasoned tasting
menu starts at $275 per person menu estimated at $310 per person.

Food and beverage management 2
Menu review
The chef tasting menu of Vue de monde comprises the items given above. The food items in
the menu of Vue de Monde start from $200 (Williams, 2012. The value is offered to the
guests (Morrison, 1996). Billy tea is the authentic tea which is provided by the restaurant
(Assaf, Deery and Jago, 2011). Heirloom tomatoes are served with with smoked mussels and
elderpower. Here are also some other mouth-watering dishes served by the restaurant like
pumpkin scone with cultured butter, pumpkin with samphire and brown butter, sea parsley

Food and beverage management 3
sorbet with herbs and flowers and more (Gallegos, 2005). The cheese is served in the several
forms by the restaurants (Yim, Lee, and Kim, 2014). The customers are often interested in
trying the trolly cheese of Vue de monde (Min and Lee, 2014). Here are also some desserts
to be offered by Vue de monde like dry aged duck with leatherwood, honey, beetroot and
apple, roasted marshmallow, coconut and wattle seed caramel (Finkelstein, 2003). The items
provided by the represents the authentic taste of Australia (Whelan, et al. 2018).
New menu

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References
Assaf, A.G., Deery, M. and Jago, L., 2011. Evaluating the performance and scale
characteristics of the Australian restaurant industry. Journal of Hospitality & Tourism
Research, 35(4), pp.419-436.
Finkelstein, J., 2003. The taste of boredom: McDonaldization and Australian food
culture. American Behavioral Scientist, 47(2), pp.187-200.
Gallegos, D., 2005. Cookbooks as manuals of taste. Ordinary lifestyles: Popular media,
consumption and taste, pp.99-110.
Min, K.H. and Lee, T.J., 2014. Customer satisfaction with Korean restaurants in Australia
and their role as ambassadors for tourism marketing. Journal of Travel & Tourism
Marketing, 31(4), pp.493-506.
Morrison, P., 1996. Menu engineering in upscale restaurants. International Journal of
Contemporary Hospitality Management, 8(4), pp.17-24.
Whelan, J., Millar, L., Bell, C., Russell, C., Grainger, F., Allender, S. and Love, P., 2018.
You can’t find healthy food in the bush: Poor accessibility, availability and adequacy of food
in rural Australia. International journal of environmental research and public health, 15(10),
p.2316.
Williams, P., 2012. Development of Nutrition and Menu Planning Standards for Residential
Aged Care Facilities in Australia and New Zealand.
Yim, E.S., Lee, S. and Kim, W.G., 2014. Determinants of a restaurant average meal price: An
application of the hedonic pricing model. International Journal of Hospitality
Management, 39, pp.11-20.