Hospitality Report: DAM793 - New Zealand Hospitality Industry Analysis

This report provides a comprehensive analysis of the New Zealand hospitality industry, focusing on various aspects such as gastronomy, cuisine, and the wine industry. It examines the Federal Delicatessen restaurant, discussing its products, services, and role in the hospitality sector. The report delves into the historical influences on New Zealand cuisine, the importance of food safety, and the development of menus. It explores regional food festivals, key stakeholders, and legal compliance within the industry. The report also examines the aspects of food and beverage of the Federal Delicatessen, along with the menu development. The report offers insights into the meal experiences and the wine industry in the country. It concludes with recommendations for the improvement of the hospitality business.

3/5/2020
Running Head: HOSPITALITY 0
Hospitality
Report
Student name

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Contents
Executive summary....................................................................................................................1
Introduction................................................................................................................................2
Literature on gastronomy in NZ.................................................................................................2
Aspects of New Zealand cuisine............................................................................................2
Aspects of New Zealand wine industry.................................................................................2
The meal experiences.............................................................................................................2
Regional Food Festival..........................................................................................................3
Key stakeholders in New Zealand’s Hospitality industry......................................................3
Food safety in New Zealand..................................................................................................3
Overview of restaurant...............................................................................................................3
Discussion on aspects of gastronomy in regional cuisine of New Zealand...............................3
Aspects of food and beverage of the Fed:..............................................................................3
Menu development of the Fed:..............................................................................................4
Legal Compliance..................................................................................................................4
Conclusion..................................................................................................................................4
Recommendations......................................................................................................................4
References..................................................................................................................................5

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Executive summary
Federal Delicatessen is a good restaurant in the New Zealand. Besides, it is famous
for their products and services as well. Hospitality management is the key to the success of
many businesses in New Zealand. Federal Delicatessen is a well-known restaurant in
Auckland, New Zealand. This is known as ‘The Fed’. Moreover, the restaurant opens early
and closed late. There are various food products and delicious cocktails as well as classic
New York deli dishes.
Gastronomy is a term in the food industry, which is used for culture and food
relationship, such as wine, food, and culture of New Zealand. Besides, gastronomy is an
important aspect of New Zealand’s beverage and food industry. It is necesaory to apply on
the regional cuisine of the country as well. It has depended on the firm to manage its business
processes properly. It will like the customers as well. Therefore, it is necessary to improve the
quality of the products and services to manage different things in a business.
There are different types of options in the foods, which are breakfast, brunch, lunch,
and dinner. Besides, drinks and late-night shifts are available in the nights as well. This report
will analyze different parts of the restaurant and it will summarize and recommended in the
later section of the report as well.

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Introduction
The hospitality management industry has based on various things including food and
culture. The government has managed various processes to improve the basic functions of a
firm as well. This report will focus on the gastronomy in the food and beverages of New
Zealand (NZ). There are many changes in the food industry based on different aspects. The
industry has infused from Asia, Europe, and Polynesia. The report will provide details about
the wine industry of NZ (Agnew & Viner, 2001). It will explain meal experience and menu
development. Besides, the regional food festival will discuss in detail. This report will discuss
about the key stakeholders of the hospitality industry in NZ. Moreover, food safety issues and
challenges will be discussed in NZ. Independent restaurant has faced many challenges in their
business because of many changes (Arbelo-Pérez, Arbelo, & Pérez-Gómez, 2017). Moreover,
there are some important things to consider by the restaurants, which are operation
management, restaurant management, customer satisfaction, relationship with society and
employees, and other achievements in the food industry.
The literature on gastronomy in NZ
Gastronomy is a term that prefers for the relation between food and culture. Besides,
NZ has adopted different types of cultures in its hospitality industry from various countries,
which has depended on the tourism and food industries (Arnott, 2011).
Source: (Restaurantnz, 2018)
There are many types of food served for international tourists and internal tourists as
well. Moreover, there are Mancy changes that have applied in the culture and food in NZ
(Becken & Clapcott, 2011). There are some specific sectors in which some specific changes
have required to improve different things from a business point of view (Binkhorst & Den
Dekker, 2009).

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Aspects of New Zealand cuisine
There are many famous restaurants in NZ, which are famous because of cuisines and
other food products in the whole world. There are some specific food chains in NZ, which
have spread their business in the international market as well, such as Din Tai Fung,
Amorino, and In-N-Out Burger (Fountain, 2018).
There is some special food from New Zealand, which is famous for many reasons,
such as Hangi, Crayfish, Kiwi Burger, Pavlova, and many others. The hospitality industry
aspect that restaurants should provide quality food and drinks. Besides, many tourists have
interested in the food as well. They travel to trying food from different places as well. There
is some specific and famous food in the NZ, which has created a new image in front of
tourists, such as Maori Hangi, fish and chips, seafood, roast lamb, cheese and wine (Gurtner,
2016).
Also, drinks are a basic need for food. Thus, the restaurant should provide a better
quality of beverages with food to their customers. Moreover, quality food is necessary for
customers that make a different impact on the customers. Moreover, various environments
make a huge impact on the profit of the restaurants. In addition, the competition level is high
in Auckland. Thus, it is necessary to focus on opening and operating restaurants (Hall, Scott,
& Gössling, 2013).
Asian cultural is including in the various recipes in the country because of various
reason, which is tourist and tasty food. Besides, European dishes have considered in the
changes in the various traditional dishes in the Auckland. Polynesian dishes and culture has
adopted in the menu of various restaurants for attracting tourists as well.
Aspects of the New Zealand wine industry
Wine is famous in the NZ as well as in different places because of its quality and
purity. There are many reasons for better quality wines in the NZ, which are mini-climates,
soil structure, and grape varieties (Holden, 2004).
There are some specific combination of wine and food are famous in the Auckland,
which are Cibo, Sidart, Clooney, The Grove, One Tree Grill, and others. Those combination
must try by the tourists for improving their taste of food as well (Urban, 2018).

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Source: (Oza, 2020)
There are two specific regions in NZ for wine-growing that are Hawke’s Bay and
Marlborough. The Marlborough is the largest reason in the NZ, which has supplied 85% of
NZ’s 2019 wine exports. There are many other regions for wine growing, which are
Northland, Bay of Plenty, Auckland, Waitkato, Gisborne, and Wairarapa.
Wine is famous in the international market because of its quality and other factors.
Wine-lovers specially visit vineyards for tasting wine. Thus, it is necessary to manage the
quality of grapes to provide a better quality of the wine. The wine industry has attracted
consumers for more testy wines. There are many events for testing wines as well as festivals
(Howland, 2014).
The meal experiences
There many varieties of meal amiable in the NZ. It is the reason for tourism as well.
Moreover, some specific meals are available in the NZ only. There are some specific meals,
which must try by the tourists as well as local tourist of NZ. In addition, there are many good
quality foods (Jayawardena, Pollard, Chort, Choi, & Kibicho, 2013).
Pasture in Auckland is famous for its taste in Auckland as well. There are many
types of food serve the customers. Most of the things can be managed using different things
(Rosemary, 2018). There are many products and services server in the Fed. However, there
are some specific products that have liked by the consumers as well, which are Caramel
Popcorn, Fries, Bottomless Coffee, New York Cheesecake, Chicken Sandwich, Bannoffee
Pie, and Hot Dog.

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Another big thing is that management factors have affected independent restaurant
success as well. It has affected for various things, which are location, marketing, financial
control, ordering, quality of products, price, and staff members (Reisinger & Turner, 2012).
Source: (Rosemary, 2018)
Moreover, Ferg burger has famous for its taste. It is the best way to improve the
choice of food in the NZ. The industry has required to manage quality in its food products
(Jovicic, 2019).
Transfer matters up and exchange in the pairings of wine for eastern sake. Cocoro is
tucked away in a quieter vicinity of Ponsonby and offers an intimate revel in. With a
maximum of forty human beings, Cocoro has a range of different publications from
degustation, sushi and sashimi route and the signature direction. all of them offer the choice
to pair the dishes with authentic jap sake, eastern plum wine or simply the classic wines.
One Tree Grill has the vibes of an inner-city bistro. It’s laid returned, secure but
nonetheless humming. One Tree Grill’s tasting menu helps you to channel your internal
carnivore and flavor all of the meats. From duck, fish, eye fillet and venison tartare, One Tree
Grill has all of it.
Five aspects of custoemers from the industry, which areas:
 Best quality
 Good products

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 Better services
 Healthy and hygiene, and
 High level of satisfaction
Menu Development
The principles influencing to the style of menu development are:
Know guest and their preferences: The restaurant is required to know the type of guests along
with their preferences. The likes and dislikes of the guests should be undertaken while styling
a menu development. Once the general profile of the guests is created, a menu should be
planned offering variety of food and beverages. The taste should be arranged for each group
according to the age group and health consciousness.
Provide variety: The variety is the most important factor which should be kept in mind while
styling a menu development. The guests should be entertained by offering a wide variety. The
menu is required to be styled in such a way that it can address each type of guest. The menu
should be planned to provide different entrée and menu choices to make sure that all guests
are pleased with the meal.
Seasonal and local fresh items: While styling a menu, seasons should be deliberated as it has
significant role in the selection of food and beverages. The menu planning should comprise
local and seasonal products in the menu. The ethnic dishes or regional items can also be
added in the menu.
The principles influencing to the content of menu development are:
Competition in the market: The competition prevailing in the market influences to the content
of menu development. Therefore, restaurants are required to adopt new trends such as new
and adoptable recipes. The restaurant should be flexible enough to make the dietary changes
on the demand of the guests.
Nutrition and government regulations: While deciding content of the menu development
nutrition guide should be followed along with the government regulations. The nutrition
trends to be followed are smaller proportions, gluten free diets, vegan options and ethnic
foods. The dietary guidelines issued by the local and state government of New Zealand
should be followed at the time of deciding the content of the menu development.

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New food concept: The calorie count should be deliberated before deciding content of the
menu development. There should eb combination of calories and fat content. The menu
content should also consist of boiled vegetables, salads and protein enrich dishes.
Regional Food Festival
There are many regional food festivals in the NZ, which are famous for food at the
international level. These are some specific food festivals in NZ, which are loved by people,
which areas:
 Taste of Auckland
 Hokitika Wild Foods Festival
 Bluff Oyster Festival
 March fest
 Visa Wellington on A Plate Festival
 Marlborough Food & Wine Festival
 Whitianga Scallop Festival
 Waiheke Wine & Food Festival
Source: (Oza, 2020)
Taste of Auckland is a regional festival in which many people had enjoyed with
different types of regional food and wines. All the festivals are enjoyed by the local tourists
and experts as well as international tourists. Moreover, there are many good opportunities for
testing delicious food in those events (Kiwiexperience, 2018).

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Source: (Oza, 2020)
This festival is a 4 days celebration in which there are many good things, which are
brewers, musicians, artisanal, winemakers, and others. Last festival was celebrating in the
Auckland from 1 November to 4 November 2018. There is some special food served in the
festival, which are Lowbrow (fast food) Baduzzi (Italian), Farina (Italian), Gerome (Greek),
Culprit (Modern yum cha), and Xoong (Asian-fusion) among other gourmet restaurants.
It will be a good experience for visitors as well. Moreover, there is a life performance
and fun activities, which is a source of entertainment as well. Most of the people have used
different types of source to provide better performance in the festival.
Key stakeholders in New Zealand’s hospitality industry
The key stakeholders in the New Zealand’s hospitality industry are:
 Ministry of Primary Industries (MPI): MPI is having highly professional and
enthusiastic personnel who have a role in growing and protecting restaurants. It
provides a range of food safety, biosecurity verification, and certification services to
assist restaurants in accessing strategies and setting standards. MPI even assists the
restaurant operators to implement food standards for labeling and composition along
with the specific food standards. (New Zealand Food Safety, 2020). The restaurant
operators can also execute a regulated control scheme (RCS) to manage food-
associated risks. It has a great role in meeting market access necessities (New Zealand
Food Safety, 2020). RCS even guides concerning animal products and dairy products.
 Hospitality New Zealand: Hospitality New Zealand assists in doing business better
(Hospitality New Zealand, 2020). It offers a set of expert resources intended to assist
businesses better and drive better. Hospitality New Zealand assists restaurant
operators by offering access to amazing networking and informative events around
the nation. It also comprises the National Conference and Awards program.
Hospitality New Zealand is a voluntary trade association committed to adding value
to the restaurants. It is dedicated to meeting and delivering the needs of the restaurant
operators in New Zealand (Hospitality New Zealand, 2020).
 Restaurant Association of New Zealand: Restaurant Association of New Zealand
works as a link between good food and good business. It assists in enabling a

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restaurant to work great. The restaurant association of NZ offers 24/7 services to the
restaurants (Restaurant Association of New Zealand, 2020). It provides weekly
mentoring service to taken out of the problems. It even keeps a weekly health check
for the restaurants. Restaurant Association of New Zealand gathers all the research,
commentary and statistics necessitated to track the industry and spot trends. It can be
majorly used by the restaurant operators while initiating the business. The snapshot
surveys of the association provide an enormous range of issues and annual food
service facts of the association offers sales statistics and analysis (Restaurant
Association of New Zealand, 2020).

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Food safety in New Zealand
Ministry for Primary Industries (MPI) has responsibility for food safety in NZ. MPI
has implemented a food safety system to protect the health and wellbeing of customers here
and overseas. MPI has focused on international reputation as well (MPI, 2020).
There are varieties of food served in restaurants that can be harmful because of many
reasons, such as monitoring care, fresh quality food, and waste management (Oza, 2020).
MPI has taken proper action on various points, which areas:
 Proper food quality
 Waste management
 Sustainable development
 Fresh products
 Consider hygiene in cooking process
Overview of restaurant
The Fed restaurant has famous for various reasons including food and beverages. It
has served quality food and drinks. All the products are fresh and healthy for their customers.
The
fed has famous because of various services as well. The firm has provided a better seating
facility to their consumers with delicious food and beverages (Peterson, 2019).
Source: (Oza, 2020)