Menu Design: Food and Beverage Operation Management for Events

This assignment solution discusses the importance of menu selection in the hospitality industry, emphasizing the need for menus to attract customers. It provides sample menu options for adults, children, and vegetarians, including items like fresh salad, beer, pastries, potato fries, orange juice, ice cream, jack potatoes with vegetables, coffee or tea, and fruit salad. The solution highlights factors to consider when selecting and sustaining recipes, such as nutritional issues, hygiene, and health and safety regulations. It also includes a food chart categorized by guest type (adults, children, and vegetarians), ensuring nutritional factors are considered. The assignment concludes with a list of references related to food safety and standards.

FOOD AND BEVERAGES
OPERATION
MANAGEMNT

Draw menu for hospitality events.
• In hospitality industry the choice of the menu is one of the important job
and it is to be selected in the well and effective manner. The compelling of
attractive food to the revenue is the best source to gain attention of the
customer. For this the decider of the menu should have idea about the
choice and preferences of the consumer in the market
• Selection of chart on the basis of-
Adults:
• fresh salad
• beer
• pastries
children:
• potato fries

To be continue...
• orange juice
• ice cream
vegetarian:
• Jack potatoes with vegetables
• coffee or tea
• Fruit salad etc.

selection and sustainability of
recipes for menus
The various factor is need to be considered like nutritional issues,
hygiene factor and health and safety rules of the product. The
compelling of menu chart on the basis of guest like vegetarian, children
and adults. There is the food chart for adult like: beer, Chips, fresh
salad etc. for children: ice cream, fruit salad, potato fires etc. for
vegetarian: jack potatoes with vegetable this all products should be
inclusive of the nutritional factors.

References
Brimer, L., 2011. Chemical Food Safety. CABI.
Egan, M. B. and et. al., 2007. A review of food safety and food hygiene
training studies in the commercial sector. Food Control. 18(10).
pp.1180-1190.
Fulponi, L., 2006. Private voluntary standards in the food system: The
perspective of major food retailers in OECD countries. Food policy.
31(1). pp.1-13.
Jacxsens, L. and et.al., 2011. Tools for the performance assessment and
improvement of food safety management systems. Trends in Food
Science & Technology. (22). pp.S80-S89.