Food and Beverage Management - Assignment Example

 Food and Beverage Management Introduction 1.1Market Analysis The food and beverage market in the world is huge and it provides different varieties of foods and beverages to all customers of the world. The Gold Coast of Australia is also famous for the foods and beverages market. Mostly this service is provided by hotels and restaurant of Gold Coast. Since, it is tourist place and number of visitor is high, so there is huge competition in this market. The hotels and restaurants of Gold Coast have different varieties types of cuisines to attract the customers. There is a huge difference between Sofitel and other surrounding restaurants. Sofitel is a famous Hotel in Gold Coast, Australia. It has good ambience and best service facilities for their customers. It is popular for casinos and buffet style of restaurants. The main difference of Sofitel with other hotels and restaurants is there is no a la carte style of restaurant and lacking in international cuisines like Chinese. If international customers visit this hotel then there is no service of international food and beverage for them. This could be count as major drawback of Sofitel. In other hand, surrounding restaurants of Gold Coast have varieties of international cuisines, which attract more customers. However, Sofitel is a big hotel and lots of restaurants they have which serve food and beverages to their customers but the food and beverages are not containing international cuisines like surrounding restaurant do. They have good quality of services than others and mostly people like to come to visit for casinos and beverages. 1.2 Description of the Concept New China should be opened in Sofitel with excellent dining restaurant highlighting and featuring Chinese cuisines. The main reason behind of this is in Brisbane does not have a great Chinese restaurants with the traditional culture and entertainment of China. New China will provide a beautiful environment along with Chinese cuisines and traditional entertainment of China. Even though, Sofitel is lacking to provide the international cuisines to their customers. Sofitel only has buffet style of restaurants and they are lacking in fine dining restaurants in compare to their rivals. New China restaurants will give a new looks to Sofitel and provide a la carte style, which will help Sofitel to compete with their rivals and attract more customers. Along with the Chinese cuisine in New China, it also provides entertainment to their customers through a showcase the traditional and cultural Chinese entertainment, which was found in Beijing, China. It will include kung fu tea performance along with traditional noodle performance which will be new for the customers of Australia. The staffs of New China will provide best quality of services, which mostly experienced by the customers in big hotels or restaurant. This quality of services of New China will match with expectation that a customer wants from a good restaurant of big hotels. Although, New China also provide westernised Chinese dish along with traditional dishes of China and it will give a good opportunity to Australian people to experience it and also Chinese students in Australia will love it to come here. 2. Menu and Wine List Design and Description 2.1 Menu and Wine List Description Entrees: Hot Chicken Wings: marinated chicken wings along with caramelised onion & fig coulis Potato Wedges: topped along with nacho cheese & chilli dip Tempura Squid: deep fried squids in tempura batter along with sprinkled lemon & pepper Triple Decker: 3-Tier sandwich with bacon, fried egg, smoked chicken, ham and served with mixed green & chillies Mains Courses: Salmon Florentine: pan seared salmon fillet on layer of spinach & tomato. Pork Collar: open flame grilled pork tenderloin along with wholegrain mustard sauce. Sirloin Steak: open flame grilled beef cooked to your preferred doneness. Served with sautéed vegetables & baked potato along with mushroom sauce. Spaghetti Bolognaise: along with braised mined beef in tomato sauce. Dessert: Ice Kacang: red beans with red and green jelly, cream corn topped with shaved ice, served with vanilla ice cream Waffle: served along with vanilla ice cream. Banana Split: three choice of your flavour with a sliced banana along with chocolate syrup. Tau Suan: served along with tiao. Wines: Lake Breeze Berrnoota Shiraz Bavernet Cabernet 2010: whiff of exotic spice and underpinned by smoky vanilla and pliant tannins. Risposte The Dagger Pinot Noir 2013: lifted with spice parry and rich fruit and finish with bright acidity and fine grained tannin. Rymill Coonawarra Brutt 2011: infuse grapes with apple flavour Babich Marlborough Sauvignon Blanc 2013: with full of fruits and gerbil finish De Bortoli Yarra Valley Estate Chardonnay 2011: taste like lean citrus fruit. 42 Degrees South Premier Cuvee Sparkling NV: with crisp flavours of apple and strawberries. Arras Brut Elite NV: exotic spices nougat and vanilla bean give a n influence of fresh oyster. Bay of Fires Piont Chardonnay NV: taste of honeycomb and oyster with dry finish. Bay of Fires Tigress Piont Chadonnay NV: with creamy mousse and green gold hue. Mount Riley Pinot Noir 2011: mid red in colour with ripe flavours. Croser Sparkling 2010: combination of strawberry and raspberry. Old Plains Raw Power Adelaide Plains Shiraz 2012: combination of spicy, chocolates and blackberry. Four Sisters Chardonnay 2011: melon and peach and scented of nectarine with fine acid balance. Capel Vale Debut Cabernet Merlot 2011: combination of capsicum and mulberries along with sweet fruit flavours. Scotchmans Hill Cape Le Grand Sauvignon Semillon 2009: made with tropical fruits. Hill Smith Eden valley Sauvignon Blanc 2012: combination of green herbs, lantana and lemongrass. Mount Pleasant Elizabeth Cellar Release 2006: carries sherbet, hunter Semillon and passionfruit. Wild Fox Organic Cabernet Sauvignon 2013: ruby red in colour with combination of cassis and mulberries. Pennys Hill Cracking Black Shiraz 2012: combination of blueberry and currant Morris Of Rutherglen Durif 2009: concentred with berries flavour (Winelistaustralia.com.au, 2014). 2.2 Food and Wine Matching Food and Wine Matching is a process of twosome of food along with wine, which aids to enhance the dining experience. In many cultures it is a tradition to take food with wine for pleasure experience of ingest (O'Byrne & y, 1997. For example: Four Sisters Chardonnay 2011 gives wonderful accompany with the ultimate Pork Collar and friendly taste. Hill Smith Eden Valley Sauvignon Blanc 2012 is a perfect match with Sirloin Steak. 2.3 Pricing Strategies The price of the foods and beverages of hotel industry is decided on the base of the cost of raw materials, wages of employee, cooking charge of a food, electricity and other services which are included from the process of making food to delivery of food to the customers (Ailawadi, Lehmann & Neslin, 2001). 3. Food and Beverage Service Area Design 3.1 The Floor Plan The floor plan of New China should be best and attractive so that customer would attract. Even though, there should be enough space from one table to another and the privacy of customers should be maintained. Enough space in floor will also provide better service of delivery of food to the customers and there will be no rush on the floor. Entry gate of New China should be well designed and so that the customers of Sofitel can find easily. There should be an emergency exits route near to the restaurant so, in emergency case the customer can exists from the restaurant without any difficulties. There should be a rest room in New China for their customers (Erdem & Sclaroff, 2006). 3.2 Furniture Design and Ambience For a restaurant, it is very important to attract their customer via good furniture and ambiance along with best services of food. It will influence on the mind of the customers and they will feel relax and pleasure. To create a good ambiance of restaurant it’s very important to maintain the lighting, tabletop, music, walls and ceilings, kitchens, flooring and acoustics. These things should be unique and better from other hotels and restaurants, so that the customers can get attract to the restaurant (WALK, 2011). A lighting and music of the restaurant is very important part to create good ambiance of a restaurant. Lighting of restaurant should be dim and visible to everyone, so the customers can enjoy their food properly. Music should not be played in high volume that the customers cannot communicate. It should be little low and light, so the customer can enjoy. 4. Food and Beverage Control System 4.1 Selecting Suppliers and Purchase Decision There are huge numbers of suppliers for food and beverage industry. The raw materials like fish, pork, vegetables, water for cooking and serving are easily available in local markets of any country. Even though, cookery sets for dining, ovens for cooking and other utensils are also available. Although, a New China restaurant is going to open in Sofitel, so they have to choose best quality of raw materials and utensil to match with Sofitel hotel. For furniture and lighting of the restaurant they need specialist interior decorated, who can match with their floor plan and make the restaurant ambience a perfect requirement with Sofitel (Kim, 2006). They have to figure out which supplier will give best quality of product and service at what rate so that they can afford to serve their customers. However, they can fix permanent suppliers for their restaurant who has best delivery system and can fulfil their demand according to the monthly need of the restaurants. 4.2 Use of Standard Recipe Standard Recipe is used in restaurants to produce same quality of test of food and quantity of food for daily uses. So the quality and quantity of food match with requirement of the restaurants and it will be same throughout the years during cooking (Jing-jing & Luo, 2011). Standard Recipes are assembled for: Menu Items: The dish which to be served to the customers eg: chicken wings, potato wedges, pork, steak etc. Menu Product: The basic items which will be served along with the dishes eg; nacho cheese, chilli dip, lemon and pepper sauce etc. Purpose of Standard Recipe: To know the food cost of each dish. To know the accurate quantity of dishes and control of wastages and over purchasing. To provide proper training to new staff To know the percentage of costing of food produced by each dish. To aid in the selection of new menus 5. Service Quality System 5.1 Service Quality Systems in your Restaurant The quality of service of any food and beverage industry can be checked with the help of feedback form, and it will be filled by the customers of New China. Here, New China will ask few questions to their customers regarding services of restaurant, food quality, behaviour of the staffs towards the customers etc. This will be rated by the customers after experiencing the services of restaurant. Even though, the management of New China will ask about the ambience of the restaurant and customers tell them about like and dislike regarding all the services. At last the customers will give suggestion to improve the management system of New China and their weakness area (Cropper, 1977). 5.2 Service Recovery Strategies New China will be new idea of restuternt, which will be going to opened in Sofitel and provide a different look to Sofitel by a la carte system. Hence, Sofitel is lacking in a la carte system of restaurant and it will be very new to them. So there should be contingency plan for New China if their main plan is failed. A new restaurant could be lack in the services and quality of food and many others things. However, this can be managed by the contingency plan of New China’ management to avoid the future interruption. It could be managed by hiring specialist of hotel management and hospitality services like chef, stewardess, cleaners etc. These staffs are expert in their filed, so they can manage the services of New China (Johnston & Fern, 1999). 6. Conclusion and Future Outlook Yes this unique idea of New China will be very successful. Since, this restaurant is going to provide international cuisine along with traditional and cultural entertainment of China in Gold Coast, Australia. It will give a new look to the Sofitel and increase the number of visitors. It also helps Sofitel by providing more customers for casinos. Even though, the New China will going to provide unique style of services to their customer which will be liked them and increase the sales of both Sofitle and New China. Reference: Ailawadi, K., Lehmann, D., & Neslin, S. (2001). 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