HAT302: Food and Beverage Management Menu Review and Redesign Report

This report provides a review of the menu for Purumiru, a Korean restaurant in Sydney. The assignment begins with a brief overview of the restaurant, highlighting its popularity and the design of its current menu. The analysis focuses on the menu's simplicity, the attractive use of pictures, and reasonable pricing. However, it also identifies shortcomings such as a limited number of items, minimal descriptions, and the lack of specific options for children. The report includes a critical evaluation of the menu's structure, item classifications, and nutritional aspects. Recommendations are made for improvements, including the addition of a kids' section and more detailed descriptions of ingredients and nutritional values. A sample kids' menu is designed and presented. The report concludes with a reference list of relevant sources.

Running Head: FOOD AND BEVERAGE MANAGEMENT
Food and Beverage Management
Name of the Student
Name of the University

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Brief Overview
This assignment is based on the review of the food menu design for a particular
restaurant. For this purpose, the chosen restaurant is Purumiru, a Korean restaurant operating in
Balmain, Sydney. Being a Korean restaurant, it attracts the Korean people residing in Sydney as
well as people of other ethnicities who have interests in food items from various parts of the
world. The restaurant is very popular among the people residing in Sydney that is also reflected
from the huge amount of positive customer reviews in the social media pages of the restaurant
(Rathore et al. 2018). Coming to the menu part, the restaurant has a well designed menu card that
includes pictures, details and prices of all the food items served. The pictures are chosen to
attract the customers by looking at the food items offered by restaurant and a small description
under each of the pictures let the customers know about what the food is about. As per the prices
set by the restaurant, considering the quality and the exotic nature of the food items, it can be
said that the prices are very much reasonable and allow customers to explore more new dishes
without having to spend much.
Menu Review
A part of the menu provided to the customers by the restaurant is shown in the following
diagram.

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Figure 1: Restaurant Menu
(Source: www.purumiru.com/menu)
Based on the analysis, it can be said that the restaurant menu is quite simple in nature
with minimal descriptions of the food items but also contain attractive pictures of the items that
are sure to draw the attention of foodies residing in the city (Baiomy, Jones and Goode 2017). As
shown in the picture also, the premium and chef’s special food items are also marked in golden
frame with a star on the top that will attract the customers to order the same. Under each food
item picture, the price of a dish is also mentioned that ranges between $7 - $25, which is

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extremely reasonable considering the quality and exotic nature of the food. These are all the
positive points regarding the menu design.
However, there are some negative aspects as well. The menu contains very limited
number of items and it has been seen that most of the customers prefer restaurants with a wide
variety of food items. Furthermore, the menu may also turn out to be too simple to the customers
as the items have very little descriptions (Kim 2016). This will mainly dissatisfy the customers
who have health conditions and allergies to certain edible items. Since, the food items do not
include any details of the ingredients and the edible items like spices, condiments and others
used, the customers cannot know what do the food items contain and consume them. Another
major drawback of the menu, considering it is a family restaurant, is that there are no specific
dishes for kids. Most of the dishes contain quantity of food suitable for an adult and some of
them may not also attract the kids visiting the restaurant with their parents.
Based on the analysis, it is suggested that there should be an additional kids section in the
menu and some dishes specifically for the kids should be created and displayed in the menu. It is
also recommended for the restaurant to design a new menu card that will contain all the food
items with some details regarding the ingredients and nutrition values of the food items they
serve (Leib et al. 2018). A recommended kids section of the food menu is designed and shown as
follows.

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Figure 2: Kid’s Section Menu
(Source: Created by Author)
However, it is to be noted that it is not the final design and there are scopes for further
modification that will suit the needs of the restaurant.

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References
Baiomy, A.E., Jones, E. and Goode, M.M., 2017. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism and
Hospitality Research, p.1467358417708228.
Chand, M. and Slath, A., 2018. Impact of Food and Beverage Service Practices on Customer
Satisfaction in the Food Outlets, Chandigarh, India. International Journal of Hospitality &
Tourism Systems, 11(2).
Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R., 2015. Implementation of non-regulatory
food safety management schemes in New Zealand: a survey of the food and beverage
industry. Food control, 47, pp.569-576.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Grekova, K., Calantone, R.J., Bremmers, H.J., Trienekens, J.H. and Omta, S.W.F., 2016. How
environmental collaboration with suppliers and customers influences firm performance: evidence
from Dutch food and beverage processors. Journal of cleaner production, 112, pp.1861-1871.
Ho, C.T.B., Yang, J.M.D. and Hung, C.S.V., 2015. The Factors of Information System Success:
An Example of Customer Relationship Management Implementation in Food & Beverage
Industry. International Journal of e-Education, e-Business, e-Management and e-Learning, 5(3),
p.114.
Kim, M.J., 2016. Restaurant menu design and food choice process.

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Leib, T., Reynolds, D., Taylor, J. and Baker, W., 2018. Web-Based Menu Design: A Conjoint
Value Analysis. International Journal of Hospitality & Tourism Administration, 19(4), pp.361-
373.
Rathore, K., Chhabi, M., Prakash Raghuwanshi, P. and Morbale, J.S., 2018. SMART
RESTAURANT FOOD MENU SYSTEM.
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
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