DAM793: New Zealand Hospitality Gastronomy Report on Macau Restaurant

This report, prepared for a Graduate Diploma in Applied Management course, investigates the aspects of gastronomy in New Zealand's regional cuisine, with a specific focus on the Macau Restaurant and Lounge. The report begins with an executive summary and an overview of the organization, detailing the type of cuisine (Asian), hours of operation, location, and contribution of food and beverages. It then delves into the basic components of gastronomy, including practical, theoretical, and technical aspects, as well as food gastronomy. A historical overview of New Zealand cuisine is provided, highlighting the influences of European, Asian, and Polynesian cultures. The report also examines the New Zealand wine industry, classifying and describing various white and red wine types and their food pairings. The meal experience is analyzed through the lens of customer needs, including physiological, economic, social, and psychological factors, as well as convenience. Menu development is discussed, including the principles influencing menu content and style. The core of the report is a discussion of gastronomy within Macau Restaurant, analyzing its food and beverage offerings, menu development, and overall concept. The report concludes with recommendations for the restaurant's improvement and includes appendices with menus and figures. The assessment evaluates the student's ability to explore gastronomy aspects within the New Zealand food and beverage industry and the international trends within the sector.