UNA's Restaurant Menu Review: HAT302 Food and Beverage Management

This assignment provides a comprehensive review of UNA'S RESTAURANT's menu, evaluating its concept, item variety, and nutritional value. It identifies potential issues in the menu design, such as a lack of sufficient information, limited dessert options, and absence of unique selling points like UNA's Special recipes. The review proposes an alternative menu concept with a redesigned blueprint, emphasizing improved item descriptions, more dessert choices, and the inclusion of nutritional information. The analysis also highlights the restaurant's strengths, such as cost-effective pricing and a wide range of beverages, while suggesting enhancements to payment options and online accessibility. This detailed evaluation aims to enhance customer satisfaction and provide a competitive advantage for the restaurant. This document is available on Desklib, a platform offering a range of study resources for students.

Running head: FOOD AND BEVERAGE MANAGEMENT
Food and beverage management
Name of the student
University name
Author’s note

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Brief overview of food and beverage management
The current assignment focuses on the concept of beverage and food management.
Food or delicacies management is a comprehensive area and requires effective hospitality and
management skills (Salim et al. 2018). The food and beverage management is not only
associated with selling foods it also embodies the local culture and cuisine of the area (Jung
and Yoon 2017).
The role of a food and beverage manager could be described as forecasting, planning
and controlling the purchase of foods (Jackson and Singh 2015). F&B management includes
lot more comprehensive area which is based upon sourcing, ordering and transporting food
and beverages (Chen et al. 2016). The F&B manger has to ensure that the best and fresh food
sources are stocked as well as provided to the guests (Ferguson et al. 2016). They are also
responsible for planning and management of the budget or finances. The F&B manager is
also responsible for ensuring that optimum customer satisfaction is maintained (Borges Lopes
et al. 2015). Therefore, stress should be levied upon a number of effective skills such as
communication, problem solving along with good understanding of the inventory
management systems (Subramaniam and Wareing 2016).
For the current study, the Australia based UNA’S RESTAURANT have been taken
into consideration which offers a range of delicacies such as breakfast, main dishes,
desserts, Swiss bread, sandwiches etc. Hence, the goal should be to have something on the
platter for each and everyone and at cost effective prices (Robinson et al. 2014).
Menu review
The UNA’S RESTAURANT is situated in one of the most frequented streets of New
South Wales and hosts a range of delicacies starting from breakfast, lunch, dinner etc. The

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restaurant offers some of the food and beverages at very cost effective prices. One of the
most promising features of the restaurant is that they have something on the platter for each
and everyone. They also provide a combination of both big breakfast and vegetarian
breakfast. The big breakfast offers both veg and non-veg product at the same price.
Hence, the restaurant is a crowd puller. Additionally, there are features such as home delivery
and online booking services for the restaurant. The effective F&B management systems
ensure that the services are placed as well as delivered on time (Jones 2017).
However, there are a number of loopholes in the menu, which could be highlighted
over here such as lack sufficient information regrading items on the menu card. As per the
menu card there are a number of categories on the display such as –breakfast, entrees, main
dishes, desserts, beverages. However, the number of items offered under the dessert category
is very less. Additionally, the sandwiches were only available from 7:30 to 14:30. One
feature which I found missing in the menu card was that there was no payment links available
where the customer could simply click and pay the amount. Additionally, the orders could
only be placed though particular apps, which may not be accessed by each and every user
(Odunlami and Matthew 2014). Some of the items in the menu were found to be repeated
such as Rosti and cabbage salads.
One of the most highlighting features of the menu card was that it lacked any UNA’s
Special recipe section. Moreover, the recipes that were offered were already tested versions
and not completely new with the customers. Hence, the menu lacked the lustre which could
provide the restaurant with a competitive advantage. The lack of sufficient number of dessert
is often seen to upset the diners (Giritlioglu et al. 2014).
The customers like looking a menu which will provide information regarding the
nutrient and calorie content (Fardet & Boirie 2014). Additionally, the cost of the individual

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items placed on the menu along with information regarding the amount of money one can
save on each item ordered at the restaurant can help in saving the extra costs (van der Bend
et al. 2017). One of the biggest USPs of the restaurant was the range of beverages provided
by it. As mentioned by Alkaya & Demirer (2015), more variety at cost effective prices have
been seen to attract the customers. It provided an option to the customers where they could
choose a combination of any two beverages at discounted prices. Hence, it is one of the most
frequented tea and coffee junctions during the evening hours.
Menu Blueprint (refer to appendix)

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References
Alkaya, E., & Demirer, G. N., 2015. Water recycling and reuse in soft drink/beverage
industry: a case study for sustainable industrial water management in Turkey. Resources,
Conservation and Recycling, 104, pp.172-180.
Borges Lopes, R., Freitas, F. and Sousa, I., 2015. Application of lean manufacturing tools in
the food and beverage industries. Journal of technology management & innovation, 10(3),
pp.120-130.
Chen, C.M., Chiu, H.H. and Hsu, C.L., 2016. How does demand uncertainty affect food and
beverage capacity in the hotel industry?. Current Issues in Tourism, 19(13), pp.1288-1294.
Fardet, A., & Boirie, Y., 2014. Associations between food and beverage groups and major
diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic
reviews. Nutrition reviews, 72(12), pp. 741-762.
Ferguson, M., O'dea, K., Chatfield, M., Moodie, M., Altman, J. and Brimblecombe, J., 2016.
The comparative cost of food and beverages at remote Indigenous communities, Northern
Territory, Australia. Australian and New Zealand journal of public health, 40(S1), p.25-37.
Giritlioglu, I., Jones, E. and Avcikurt, C., 2014. Measuring food and beverage service quality
in spa hotels: A case study in Balıkesir, Turkey. International Journal of Contemporary
Hospitality Management, 26(2), pp.183-204.
Jackson, L.A. and Singh, D., 2015. Environmental rankings and financial performance: An
analysis of firms in the US food and beverage supply chain. Tourism Management
Perspectives, 14, pp.25-33.
Jones, P., 2017. Food safety in the spotlight. Food Australia, 69(5), p.28.

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Jung, H.S. and Yoon, H.H., 2017. Error management culture and turnover intent among food
and beverage employees in deluxe hotels: the mediating effect of job satisfaction. Service
Business, 11(4), pp.785-802.
Odunlami, I.B. and Matthew, A.O., 2014. Compensation Management and Employees
Performance in the Manufacturing Sector, A Case Study of a Reputable Organization in the
Food and Beverage Industry. International Journal of Managerial Studies and Research
(IJMSR), pp.108-117.
Robinson, R. N., Kralj, A., Brenner, M. L., & Lee, A. H., 2014. Reflective practice in food
and beverage education. Journal of Hospitality & Tourism Education, 26(4), pp.166-177.
Salim, H.K., Padfield, R., Lee, C.T., Syayuti, K., Papargyropoulou, E. and Tham, M.H.,
2018. An investigation of the drivers, barriers, and incentives for environmental management
systems in the Malaysian food and beverage industry. Clean Technologies and
Environmental Policy, 20(3), pp.529-538.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
van der Bend, D., Bucher, T., Schumacher, T. L., Collins, K., De Vlieger, N., Rollo, M., ... &
Collins, C. E., 2017. Trends in food and beverage portion sizes in Australian children; a time-
series analysis comparing 2007 and 2011–2012 national data. Children, 4(8), p.69.

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Appendix: Redesign menu blueprint
Breakfast:
 Penny four toast with
preserves (sour dough,
mixed seed, gluten
free, seasonal jam,
peanut butter, nutella,
honey) – 6.5 $
 Eggs any style on toast
(poached , scrambled,
fried)- 12$
 Maple bacon blini
(buckwheat pancake
with maple bacon,
wilted babay spinach,
poached egg, bacon
crumb, chives)- 22$
 Ham and eggs – 11.20
$
*All served with
Rosti, Tomato, Toast
Desserts:
 Icecreams
(pineapple/beetroot/ma
ngo)- 14$
 Yoghurt-16$
 White chocolate-10$
 Raspberry-15$
 Clod coffee smeared
with hazelnut crunch-
20$
Beverages
 Coffee(cold/hot)- 12$

 Juice
(raspberry/hazelnut)-
10$
 Red wine/ white
wine/Coldrinks -25$
 You choose , we offer

“Where divinity meets, good taste”
Visit us at: 340 Victoria Street, Darlinghurst 2010, NSW Phone: [phone]
order@ZOMATO : https://www.zomato.com/sydney/unas-caf%C3%A9-restaurant-darlinghurst
Offers &events menu gallery UNA’s history order now book online
Main dishes:
 Southern fried chicken
burger (provlonone
cheese, rocket, chorizo
and house made peri-peri
served with polenta
chips)- 19$
 House made gnochchi
(black olive tapenade,
cherry tomatoes, fresh
basil, creamy ricotta and
shaved parmesan)- 20$
 Ravioli of the day- 22$
 House smoked salmon-6
$
 Crumbed mushrooms-
8.40$
 Soup of the day- 8.50$
 Chicken with mushroom
sauce, rosti, cabbage
salad- 19.40$

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