Food & Beverage Management-Free-Samples -Myassignmenthelp.com

Question: Discuss about the Food and Beverage Management. Answer: Introduction Beyond India is one of the leading and prominent restaurants offering Indian cuisines in Australia (Haghighi et al. 2012). They have two branches in Australia, one is in North Adelaide and another is in Modbury. The competitive advantage of them is offering Indian taste to the customers in the crowded market of western delicacies (Jain and Bagler 2015). Thus, they are having a sort of monopoly in providing a completely different flavor to their customers. They offer both vegetarian and non-vegetarian cuisines to their customers. In terms of their menu, they maintain a design which represents their ethnic ambience and theme (Hueng and Gu 2012). The menu carries a simplistic approach having a clear white background. However, some more designs in terms of ethnicity will further enhance the aesthetic appeal of the menu as well as the restaurant (Park et al. 2013). Moreover, the main concentration of them is towards the main courses along with having specific sections for different Indian cuisines. Review of menu As earlier discussed, the menu of Beyond India carries a simplistic approach with only a small touch of their logo. They offer total 93 types of items including vegetarian, non-vegetarian, desserts and drinks. Among the non-vegetarian items, they offer lamb, beef, fish and mutton and chicken items (OBRIEN 2017). The menu of them are mainly divided into main courses, starters, desserts, seafood and drinks with all having sub-divisions. In terms of information on the menu, they have done a good job by providing brief details about the items underneath. It enables the customers in having a brief idea about the items he wants to order. From the perspective of nutritional value of the foods being offered by them, Beyond India is known for their rich Indian culture and cuisine. Customers tend to go for this restaurant to enjoy the taste of the Indian food rather than having foods of high nutritional value (Nakagawa 2017). However, still the food offered by them provides some sort of nutrit ional value. For instance, the sea food offered by them provides protein, vitamins and minerals. Moreover, the seafood is also low in cholesterol which is a favorable aspect for the current generation who are more conscious about the cholesterol in their food (Sikorski 2012). Non-vegetarian items offered by them also offer proteins and vitamins (Chalamaiah, Hemalatha and Jyothirmayi 2012). In addition, it is obvious that vegetables are already rich in nutritional values and with the added Indian ethnic spices and herbs, they provides a good package of taste and nutritional value to their customers. Issues in the menu design The simplistic approach of the existing menu of Beyond India may not feel attractive to diversified range of customers. As they are situated in Australia, thus the customers attending the restaurant are likely to have experience rich Indian heritage and ambience (Ozdemir and Caliskan 2015). Thus, signs and symbols of Indian ethnicity should have found some place in their menu card. In addition, having a dark color in the place of white will implies some royal touch in the menu. Another issue being identified in their existing menu design is the improper way of sorting the food items (Menucoverdepot.com 2017). Food items should be sorted in a way that it will influence the customers in concentrating more on the main courses (Kliever 2017). The new menu is being re-designed accordingly. The new menu is being designed with implementing more vivid colors to increase the aesthetic values (Marchesotti et al. 2013). Moreover, designs representing the Indian cultures are being added in the n ew menu design. References Chalamaiah, M., Hemalatha, R. and Jyothirmayi, T., 2012. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review.Food chemistry,135(4), pp.3020-3038. Haghighi, M., Dorosti, A., Rahnama, A. and Hoseinpour, A., 2012. Evaluation of factors affecting customer loyalty in the restaurant industry.African Journal of Business Management,6(14), p.5039. Heung, V.C. and Gu, T., 2012. Influence of restaurant atmospherics on patron satisfaction and behavioral intentions.International Journal of Hospitality Management,31(4), pp.1167-1177. Jain, A. and Bagler, G., 2015. Spices form the basis of food pairing in Indian cuisine.arXiv preprint arXiv:1502.03815. Kliever, J. (2017).10 Menu Design Hacks Restaurants Use to Make You Order More Design School. [online] Design School. Available at: https://designschool.canva.com/blog/menu-psychology-design/ [Accessed 28 Jul. 2017]. Marchesotti, L., Perronnin, F. and Csurka, G., Xerox Corporation, 2013.Predicting the aesthetic value of an image. U.S. Patent 8,594,385. Menucoverdepot.com. (2017).Menu Engineering: How to Raise Restaurant Profits 15% or More | Menu Cover Depot. [online] Available at: https://www.menucoverdepot.com/resource-center/articles/restaurant-menu-engineering/ [Accessed 28 Jul. 2017]. Nakagawa, U. (2017).Indian Food and the West. [online] The Diplomat. Available at: https://thediplomat.com/2010/11/indian-food-and-the-west/ [Accessed 28 Jul. 2017]. OBRIEN, C. (2017).Beyond chicken tikka. [online] Theaustralian.com.au. Available at: https://www.theaustralian.com.au/executive-living/food-drink/theres-more-than-curry-and-chicken-tikka-to-indian-cuisine/story-e6frg8jo-1227020893476 [Accessed 28 Jul. 2017]. Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature.Journal of Foodservice Business Research,18(3), pp.189-206. Park, C.W., Eisingerich, A.B., Pol, G. and Park, J.W., 2013. The role of brand logos in firm performance.Journal of Business Research,66(2), pp.180-187. SIKORSKI, Z., 2012.Seafood proteins. Springer Science Business Media