Food and Beverage Operations Management: Menu and Supply Chain Report

This report delves into the operational strategies of a proposed English full-service restaurant, "Food Fascination," focusing on sustainable practices and menu development. The report highlights the importance of eco-friendly and ethical supply chains within the food and beverage industry, emphasizing the trend towards organic and locally sourced ingredients. It discusses how the restaurant plans to grow its own produce, reduce waste, and use sustainable materials to appeal to health-conscious consumers. The report further examines the advantages of a comprehensive menu, cost-saving strategies, and how these elements contribute to the restaurant's competitive advantage. The report analyzes the implementation of sustainable practices and menu creation for a hospitality event. The goal is to provide a comprehensive overview of how "Food Fascination" can achieve operational excellence through sustainable practices and strategic menu design, ultimately building customer trust and enhancing its brand reputation.

Food and Beverage
Operations
Management

Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Use eco-friendly, ethical and sustainable supply chain within food and beverage operations....3
Apply and review the knowledge and skills learned and take responsibility for compiling food
and beverage menus and service for a hospitality event..............................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Food and Beverages industries are the service industries which includes the preparation
and serving of the food and drinks. With the increasing in trends, this industries is also getting
evolve. People are coming up with the ideas to serve food which can attract the customers
towards them. As in the this report, there is a person name Kelly who has planned to open an
English full service restaurant in which he has engages all types of drinks and food dishes to
provide the huge options to customers (Bayona-Saez and et. al., 2017). Kelly later for his menu
of restaurant approaches Corpunia Corporations which has the business of artistic, graphically
design the outlook for menu. Kelly has decided the name of his restaurant as Food fascination.
This report discuss about the identification of sustainable menu and knowledge and skills
regarding setting the whole menu for Food fascination.

TASK 1

Use eco-friendly, ethical and sustainable supply chain within food and beverage operations.
Now a day, the recent trend in food and beverage industries is the use of eco friendly, ethical and
sustainable products in their operational activities. Café or the restaurants are now coming up with
innovative idea of self framing concept. In this concept, they grow their own vegetables and fruits in
their farm and then serve it to the customers. They make sure that the customers must eat healthy and
organic food, which is benefit for their health ( Chen and et. al.,2015). The restaurant Food fascination
has this idea of sustainability and ethical supply chain of their food materials. They plan to clam to the
market that their food materials are self grown and does not contain or grown by using chemicals.
Fresh and healthy food is which the owner has planned to offer to people.
Along with this, Kelly also has planned to use eco- friendly materials in his restaurants, for
example he would try his best to use the paper as low as possible. He can do it by putting cloth as a
tissue rather than a paper tissue. He also would prefer to take suggestion on a tab where his customers
can fill the forms and other necessary details. Kelly also has planned to develop a farm just behind his
restaurant so that it will become very easy for them to grab the materials and also easy to manages the
farm. There also another benefit to having a farm just behind the restaurant and which is that the
restaurant need not have to incur extra cost for the supply of materials as they are they taking it from
their farm which is just behind the farm. Apart from this the customers can also witness by themselves
that organic materials has been used by us for preparing the food. Use of organic materials will build
the trust of customers in Kelly’s restaurant which helps in increase the goodwill and publicity of Food
Fascination ( Davis and et. al., 2013)Kelly would use this sustainability development as a marketing
tool also because people are becoming more concern about their health and are drawn more to the
organic and healthy food and drinks which Food Fascination can provide them with.
Apply and review the knowledge and skills learned and take responsibility for compiling food
and beverage menus and service for a hospitality event.

As pre the menu provided above, the restaurant has tries its best to cover most of the food
dishes and drinks. The menu graphics set by the restaurant is much modern. And also they
have provided the item with the rates ( Goode and et. al., 2013)As the restaurant has its own
farm in which it can grow its materials like vegetables and fruits, it saves cost for them. And as
the restaurant can saves its cost here, they can easily lower the cost for their food and drinks
which they have offered in their menu. This helps the Kelly in gaining the competitive
advantage. The food and drinks provided by Food Fascination is healthy and organics and also
it is very low in its cost. Creating a menu in which the restaurant almost cover all the food
dishes and drinks has considered as a advantage for a restaurant because the customer will have
more choices and options from which they can order the food.
Apart from this when it comes to the cost, the restaurant has many benefits from which it
can saves its cost incur. For example, it can saves the cost for warehousing as most of the
materials which it is needing would be grown just behind their restaurant, also the cost for
supply has been deducted from their cost because they does not need to supply the materials
from outside now and apart from this they also saves the cost of acquiring the vegetables or
fruits as they are growing these by themselves ( Kregiel, 2013). In this way the restaurant Food
Fascination is saving much of its cost and along with this it is claiming his customers to