Menu Analysis and Development: Hilton Hotel Wedding Menu Report

This report details the process of developing a new wedding menu for the Hilton Hotel, focusing on menu comparisons with competitors like Marriott and Shangri-La Hotels and Resorts. The analysis considers various factors, including the time of day, consumer types, wedding party budgets, dietary needs, and the availability of raw materials. The report outlines the different types of menus, such as Table D'Hote, A la carte, and Cyclic menus, and compares two sample menus (English vs. Asian & Chinese). The research involves assessing the preferences of both Chinese and British guests for a wedding reception, considering factors like the reception time and the clients' budget. Ultimately, the report aims to create a comprehensive menu that caters to diverse tastes and dietary requirements, ensuring a successful wedding event. The final menu presentation is also discussed, reflecting the hotel's commitment to providing excellent service and meeting customer expectations. The report also addresses the research measures adopted in the assessment, including the need to gather information and incorporate client responses to finalize the menu.

Food and Beverage

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Development of Menu for the wedding .................................................................................7
RESEARCH MEASURE ADOPTED IN THIS ASSESSMENT...................................................8
Time of the Day......................................................................................................................8
Consumer Types.....................................................................................................................8
Wedding Party Budget...........................................................................................................9
Dietary Need.........................................................................................................................10
Inclusive Prices.....................................................................................................................10
Availability of raw materials................................................................................................11
Staff Capability.....................................................................................................................11
Final Menu Presentation.......................................................................................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Traveller and visitors are increasing rapidly every year as people tend to like spending
their time and holidays by travelling various places. There have been notices a huge rise in the
number of tourist which is also indicating the development and growth of United Kingdom. As
the tourism industry is developing, the hotel industry are also grabbing this opportunities to
expand their businesses (Alonso and Liu, 2012). Hilton Hotel is one of famous internal hotel
chain with more than 855 hotels worldwide. They are developing a new menu plans for the
wedding purpose for more clients. This report will go through an analysis over menu comparison
in order to create a new menu. This will also assess various elements required for this project
such as raw material, budgeting, types of consumers and many others.
MAIN BODY
Menu consist of the list of dishes and items that are offered to the service users. The
service that are offered to the consumer or potential buyer which includes the details of cost as
well. Menu is one of the useful tools which provide an overview of the dishes, foods and
beverages that is offered by an organisation. This is most significant part of a hotel industry that
are available for enterprise in organised and effective manner. Hilton Hotel is developing a
wedding menu for which comparison of various menus would be undertaken. But first, this is
essential to understand the basic definition of menu comparison.
Menu comparison refer to the estimation or consideration of dissimilarities and
similarities between two and more things. It defines the superlative and comparative analysis
including the positive and negative aspects in order to come up with effective outcome. A menu
is a presentation of listed details of items of foods which are served in the hotel and restaurants.
This is being developed after comparing two basic menus and designing an appropriate planning
which is followed to feature possible options and trends of food for the lovers of food. Hilton
Hotel has been working to design this new menu for the wedding purpose in order to meet the
determined outcome (Ashurst, 2016). The major aims of comparing menu by Hilton Hotel is to
evaluate trending foods and beverage preferences, priority of menus and understanding interest
of service user over the specific one in order to create a new modified and better menu. The
different types of menus are described below as:
3

Table D' Hote menu: In this menu there is fixed plate system which are offered to the
guest. The prices of these food remain fixed weather the quantity of food changes. Foods are
offered to the potential customers so that there is less wastage of food.
A la carte Menu: This is the most common type of menus which are offered by
restaurant operations. This is the French word which is related with offering products according
to customers choices (Bhushani and Anandharamakrishnan, 2014). The menu has the major aim
not to waste the food products thus utilising all the resources effectively. The menu contains
lunch, breakfast, dining and room services for all the potential customers.
Cyclic Menu: This menu is mostly adopted by mega retailers which are called as sub
ways. This menu suggest that menu of cycle goes around and every day new dishes are prepared
and they are decided beforehand.
Here are mentioned two different menu for the events and parties organised before
wedding of Hotel Hilton (Responsibilities and Specific Duties of a Chef, 2014). This contains the
list of different cuisine and benevolences which is compared in order to analyse the best liked
dishes:
Menu 1: ( English ) Menu 2: (Asian & Chinese )
Starters
Cream of Chicken soup
Prawn cocktail
Waldauf salad
Green salad
Main courses
Hunter’s chicken served with volute sauce
Roast beef served with brown sauce
Lamb chops served with mint sauce
(Above mentioned all cusine will served
with roast and lionise potatoes & Mashed)
Desserts
Diplomat pudding
Apple pie
Bread & butter pudding
Lemon soufflé
Fruit salad served with cream
Wine
Beer
Starters
Tofu & Lettuce Clear Soup
Soups Chinese
Corn & Crab Meat Soup
Hot Chilli Shrimps
Starters & Snacks
Crab & Tofu Dumplings
Crispy Prawn Crackers
Vegetable Tempura
Fried Squid with Spicy Salt
Main course
Son-in-Law Eggs Fried Clams with
Coriander, Chilli and Yellow Bean Sauce
Bon-Bon Chicken with Sesame Sauce
Chinese Rice Salad Dim Sums
Pickled Sweet & Sour Cucumber
Thai Beef with Noodle Salad
An mixed selection of freshly prepared
4

English wine
Scotch whiskey
salads as well as dressing
Selection of Nibbles Spring rolls, Crispy
Far-Eastern
Dumplings
Sauce Teriyaki Sauce
Wontons Accompanied By Sweet Chilli
For preparing effective and more inflecting menu card, Hilton Hotel carried out the
technique of comparing two competitors hotel's menu in order to create unique program. In order
to compare between two hotel menus of weddings, Hilton Hotel carried out a comparative
analysis between two hotels i.e. Marriott Hotel and Shangri-La Hotels and Resorts. Through this,
company can come up with better plans (Colchero and et. al., 2017). Here are enlisted two
different hotels which is mentioned as below:
Shangri-La Hotels and Resorts Marriott Hotel
Lime, sesame & coconut courgette
Carpaccio salad
Roasted vegetable quinoa salad with
griddled halloumi salad
Roasted chicken with a twist
Breaded Scampi with Tartare Sauce
Assorted Dim Sums with Chilli Dip
Pepper Bread & Homemade Garlic Knots
Classic Caesar Salad- Tossed with Herb
Croutons
Roasted Pepper Bread
Tomato Bruschetta
Australian cheese,
dried fruit, nuts and lavosh
Mince and Cheese Pies
ROSE RASPBERRIES SAINT-HONORÉ
LEMON MERINGUE TART
Homemade Breakfast Burritos served with egg,
cheese, hash browns, choice of meat and bacon
etc.
Lime, sesame & coconut courgette
Thai Beef with Noodle Salad
Breaded Scampi with Tartare Sauce
Cheese platter with muscatels, nuts and lavosh
Wedges with sour cream and sweet chilli
Assorted Macarons Hazelnut crunch
LEMON MERINGUE TART
ROSE RASPBERRIES SAINT-HONORÉ
Green Tea, Black Tea, Lemon Tea and mineral
water, and coffee
5

Blue Nun’s mixologis
Prosecco and Cava Champagin
Green Tea, Black Tea, Lemon Tea
Mireal Water etc.
Comparison of menus from competitor hotels
The main competitors of Hotel Hilton are Marriott Hotel and Shangri-La Hotels and
Resorts. Both of these hotels have developed their own menu plans which is different from each
other beside the basic elements. Through comparing among the both of these menus can help in
understanding the main requirements and favourable food between both of these. Here are the
brief comparison of both of these menu has been compared as below:
The both of menu have different food production system. This includes the processes and
infrastructure like growing, harvesting, packaging, transporting, marketing, consumptions etc.
which involves in feeding a population. In all these steps it consists input needed that generated
outputs. or a hotel or restaurant, food plays an important role in its growth and success of
business (Dordick, 2013). The Marriott Hotel has different food production system in respect of
Shangri-La Hotel & Resorts. Some of the dishes provided by Shandri-La Hotel is Spanish and
Chinese, where on the other hand, Marriott Hotel has their own techniques to work. Sous-vide is
cooking method in which food is placed in steam environment by packaging in a vacuum-sealed
jar normally at 1 to 7 hours. The temperature set in this type of cooking is around 130 to 140 °F.
Generally this type of cooking prefers for meat. Marriott Hotel use this technique for working,
on the other side, dehydrators, spiralizers techniques of cooking is used by Shangri-La Hotel.
Roasting is the best method of cooking which is also used by Marriott Hotel in order to perform
more delicious and quality served food.
Food type and quality is another basis on which the differentiation can be done within
both of those hotel wedding menu. People more like the healthy and better food as they are tend
to conscious about their health and better quality of food (McClements, 2015). But as the food is
better and quality is effective in these elements. Shangri-La Hotels and Resorts included more
6

healthy foods, beverages and desserts where Marriott hotel concentrated over the taste, quality
and favourable food among all.
Development of Menu for the wedding
Through undertaking all analysis which have done above on the both Marriott Hotel and
Shangri-La Hotel & Resorts, Hilton Hotel has carried out a new wedding menu that is more
interesting and exciting can enhance the goodwill and enable more potential buyer for the
enterprise (Gollust, Niederdeppe and Barry, 2013). The hotel have managed to include both
Chinese, Italian, Spanish and other cuisines or
New Menu
Prawn cocktail
Cream of Chicken soup
Green salad
Tofu &Lettuce Clear Soup
Corn & Crab Meat Soup
Roast beef served with brown sauce
Hunter’s chicken served with volute sauce
Lamb chops served with mint sauce
Chilli and Yellow Bean Sauce
Pickled Sweet & Sour Cucumber
Bon-Bon Chicken with Sesame Sauce
Thai Beef with Noodle Salad
Chinese Rice Salad Dim Sums
An assorted selection of freshly prepared salads and
dressing
Selection of Crispy Far-Eastern
Nibbles Spring rolls
Dumplings
Desserts
Apple pie
Bread and butter pudding
Diplomat pudding
Fruit salad served with cream
Lemon soufflé
7

The menu have been designed after analysing all the factors of the competitors in order to
serve the products according to needs and wants of customers by also analysing the market
places. The dishes which are kept in the menu are effective and they are serving all the hunger
and dietary requirement of their customers. The chef is selected for preparing the dishes who is
having positive feedback from customers and all the dishes made by him are tasty. The menus
are presented after executing proper analysis so that all activities are carried out according to the
themes.
RESEARCH MEASURE ADOPTED IN THIS ASSESSMENT
It is tool which is adopted by firms in order to gain additional information on the
particular course of work. In order to frame menus effective various menus of other hotels are
also compared. The reception was booked by Chinese reception that a Chinese family booked for
their daughter who married to a British Boy. The clients has order Hilton Hotel for preparing a
menu which should be according to their guest i.e. 250 Chinese guest and 150 British people for
the reception of wedding. The organisation has also taken the Marriott and Sheraton Hotel's
menu for the purpose of reception (Jou and Techakehakij, 2012). Also the company have
determined to go through the process of analysing response of all clients and consumer for
meeting the requirements of enterprise. Here are the presented information which has shown for
final approval of Mr. Kia Lee mentioned in the below report.
Time of the Day
The reception of wedding had been registered for 28th August, 2017 on Monday to be
organised at 7.00 PM quickly in the Lounge Banquet of Queen Elizabeth. The time has managed
according to the suitability of clients. According to authentic time of British and Chinese people
which can help in meeting the requirements of both types of people.
Consumer Types
As Kia Chen Lee has invited more than 400 guests for their reception ceremony from all
the way of Hong Kong and China. Thus, in order to understand the major requirements, interests
and demands of guests, Hilton Hotel has eliminated the consumer preparing the breakdown list
which has been mentioned as below:
Nationalities No of Invitees
English 50
8

Walsh 50
Chinese 250
Scottish 50
Total Invitees 400
Thus, in order to determine the major menu decision, this is needed to understand the
major region where they belong which assist in judging their main food choices and beverages
types which they should include in their list. According to the accumulated data, it can be
claimed that there are 50 guests who are English, 50 of them are Walsh and 50 of them belong to
Scotland. On the other side, majority of guests covers the Chinese people has almost 250 guests
are Chinese. Thus, the basic dishes or menu would be majorly fulfilled with Chinese Food.
Wedding Party Budget
Budget
Material cost for ingredients
The menu
Menu starters
Prawn cocktail £.12.00 x 400 = £. 4800.00
Cream of chicken soup £ 8.00 x400 = £. 3200.00
All types of salads £. 5.00 x 400 = £. 2000.00
Roast beef £.12.00 x400 =£. 4800.00
Hunters chicken £. 10.00 x 400 =£. 4000.00
Lamb Chops £. 09.00 x 400 =£. 3600.00
Chinese combo menu £. 12.00 x 400 =£. 4800.00
One price for all the desserts £.15.00 x 400 =£. 6000.00
Material cost - =£. 40000.00
Overheads (Total) =£. 150000.00
Total Cost: - =£ .223,200
Selling price: - (Add 35% out of total cost £.223,200) =£ 78120
Hiring charges for the transport van =£. 130.00
Hiring the musical band) =£.
1050.00
Hiring of interior lightings for decorations =£. 600.00
Hiring of security =£.
9

4700.00
Hiring casual waiters from the agency
(4waiters x 8.00 per hour x 4 hours) =£. 130.00
Hiring liquor =£.
4000.00
Total budget =£.
88730
Selling price for a portion: - (£88730.00 Divided by 400) =£.
221.825
Dietary Need
There are different requirements of different guest as a wedding includes diverged types
of people. This is essential to satisfy each individual within the enterprise for better reviews.
Requirements Type Europeans Chinese
Vegetarians 10 25
Diabetics 50 20
High blood pressure 15 15
Meat lovers 65 150
Food alleges 10 40
As per the gathered information by director of F&B after the evaluation of feedback and
reviews of guests, 35 of individual are diabetics in which 10 British and 25 Chinese individual
are there (Hu, Guild and Suib, 2013). There are more than 70 people who are suffering from
diabetes issue. Also more than 215 individual are meat lover in which 30 of them high blood
pressure in which 15 are European and 15 are Chinese. Also 10 Europeans are food alleges and
40 Chinese guests are alleges of food.
Inclusive Prices
Yes, the costing of food and other equipments hiring is necessary in the wedding party
for some of the purposes (The 5 Most Popular Chinese New Year Desserts, 2014). This saves the
expenses of the party and helps the individual in saving the cost of those services and products
which has no use after the wedding. Here are mentioned some of the elements which are useful
for costing and hiring purpose:
Costing & Hiring equipment
Band Charges: £750 - £900
Drink Station: £375- £400
Chair: £5-£11
10

Catering Equipments: £400
Dance Floor: £650
Generator: £350- £400
Market Umbrella: £60- £90
Pedestal Fan: £55 - £75
There are various other equipments as well which can help the the client. Thus, Hilton
Hotel is helping their clients in order to understand whether they want the it to save their cost and
not.
Availability of raw materials
Importing from China has proven successful tactic of international sourcing of product
and services for many businesses. Manager of Hilton Hotel has developed plan for importing
required vegetables and raw material (Harris and Graff, 2012). In this plan, company has
managed and covered various point like identify import rights of the home country, list the all
vegetable which import form China, classify all goods and calculate landed cost, find out
suppliers and place an order accordingly, arrange cargo transport system for import vegetables,
find out the best convenient way when shipping from China, continuously track cargo and
prepared for arrival, obtain shipment. So that manager follows these all step accurately and
improve their productivity and outcomes. Hilton Hotel have improve their performance by
proper utilization of resources. In wedding reception program the raw material for making food
are is very important part of the whole party. So that, it is company's manager responsibility to
arrange all required material on time.
Staff Capability
Hilton is multinational hotel which provides their services in all over the world. There are
many marriage events are also organised in Hilton as per the requirements of their clients. It is
the duty of the Food and Beverage manager is to appoint skilful staff which has knowledge and
experience regarding preparation of different dishes. They also performs the functions of
revising of their current menu as per the needs of different events like weddings. In Hilton, all
the kitchen staff is recruited with the help of tough selection process. Th main objective of Hilton
hotel is to provide better services to their customer and improve their brand image.
In current scenario, the base of the kitchen staff of Hilton is very strong due to having
large number of experience and skills (Grekova and et. al., 2014). The present Executive Chef of
Hilton hotel has the experience of 30 years in the leading five star hotels in all corners of the
11

world. This shows that the Chef has the ability to work in different cultures. The Executive Chef
of the Hilton hotel also won the title of master chef in 2005 which helps in improvement of the
image of hotel in between their competitors and market. There is huge contribution of such title
to popularise the functions of Hilton hotel in Europe. The rest of kitchen staff presently provide
their function in Hilton hotel also have the experience of 15 years in cooking. All such staff
members have the ability to produce 15 different kind of dishes of best quality. All Chef's of
Hilton hotel are mastered in preparation of the dishes like English, Japanese, French, Chinese,
Arabic, Indian etc. All the staff members which are presently working in Hilton hotel also holds
the valid degree in international cookery and also having the HND diploma In Hospitality
Management.
Gordon Ramsay the famous chef and television celebrity also worked in Hilton Hotel.
There is huge role of Gordon Ramsay regarding providence of credibility to hotel. It helps the
hotel regarding attraction of the large number of customers and fans of Gordon Ramsay to
improve their profitability and brand image (Gollust, Niederdeppe and Barry, 2013). He is
known as the best chef of British culture.
Final Menu Presentation
New Menu
Roast beef & YorkShire Pudding
Toad-in-the-Hole
Ploughman's Lunch
Gammon Steak with egg
Prawns and Surf Clams with Honey Beans
Deep Fried Crab Claws with Almond Pieces
Braised Stuffed Melon Marrow with Whole Conpoy
and Shitake Mushroom, Vegetables
Shark’s Fin Soup with Shredded Chicken and
Bamboo Pith
Nibbles Spring rolls
Dumplings
An assorted selection of freshly prepared salads and
dressing
Selection of Crispy Far-Eastern
12

Desserts
Apple pie
Eight Treasure Rice
Diplomat pudding
Candied Lotus Seeds
Lemon soufflé
CONCLUSION
From the above reports it is analysed that Food and beverage sector are playing an
important role in order to fulfil demands of customers in hospitality sector. This is the vital factor
by which firms can earn higher profitability. Menus are most important factor as it helps
customers to choose the products according to their requirements and also the rates of the items
are mentioned besides the dishes. The comparison among menus are done in order to analyse the
pricing at which products are offered and also know the strategies adopt adopted by them in
order to achieve customer satisfaction.
13

REFERENCES
Books and Journals
Alonso, A. D. and Liu, Y., 2012. Visitor centers, collaboration, and the role of local food and
beverage as regional tourism development tools: The case of the Blackwood River
Valley in Western Australia. Journal of Hospitality & Tourism Research, 36(4). pp.517-
536.
Ashurst, P. R., 2016. Chemistry and technology of soft drinks and fruit juices. John Wiley &
Sons.
Bhushani, J. A. and Anandharamakrishnan, C., 2014. Electrospinning and electrospraying
techniques: Potential food based applications. Trends in food science & technology.
38(1). pp.21-33.
Colchero, M.A. And et. al., 2017. In Mexico, evidence of sustained consumer response two years
after implementing a sugar-sweetened beverage tax. Health Affairs. 36(3). pp.564-571.
Dordick, J. S. ed., 2013. Biocatalysts for industry. Springer Science & Business Media.
Gollust, S. E., Niederdeppe, J. and Barry, C. L., 2013. Framing the consequences of childhood
obesity to increase public support for obesity prevention policy. American Journal of
Public Health. 103(11). pp.e96-e102.
Grekova, K. and et. al., 2014. Extending environmental management beyond the firm
boundaries: An empirical study of Dutch food and beverage firms. International
Journal of Production Economics. 152. pp.174-187.
Harris, J. L. and Graff, S. K., 2012. Protecting young people from junk food advertising:
implications of psychological research for First Amendment law. American journal of
public health. 102(2). pp.214-222.
Hu, B., Guild, C. and Suib, S. L., 2013. Thermal, electrochemical, and photochemical conversion
of CO 2 to fuels and value-added products. Journal of CO2 Utilization. 1. pp.18-27.
Jou, J. and Techakehakij, W., 2012. International application of sugar-sweetened beverage (SSB)
taxation in obesity reduction: factors that may influence policy effectiveness in country-
specific contexts. Health Policy. 107(1). pp.83-90.
McClements, D. J., 2015. Food emulsions: principles, practices, and techniques. CRC press.
Schwartz, M. B. and Ustjanauskas, A., 2012. Food marketing to youth: Current threats and
opportunities. Childhood Obesity (Formerly Obesity and Weight Management).8(2).
pp.85-88.
Online
The 5 Most Popular Chinese New Year Desserts. 2014. [Online]. Available
through:<https://www.kcet.org/food/the-5-most-popular-chinese-new-year-desserts>.
Responsibilities and Specific Duties of a Chef. 2014. [Online]. Available through:
<http://www.exforsys.com/career-center/career-tracks/responsibilities-and-specific-
duties-of-a-chef.html>.
14