Beverage and Food Management- Free-Samples for Students-Myassignment

Question: Provide a Brief review of the selected Food and Beverage Outlet and Identify its Current Menu Concept. Answer: Brief overview: Caffe Acqua is a very famous caf in Adelaide, South Australia. It is a very attractive and modern caf along with a pizzeria. The caf has recently completed 10 years of service and presently it has three outlets. This caf is famous for its beautiful entrance view and what makes people get more attracted to Caffe Acqua is their welcoming behavior but their food quality is actually not matched to the standards of the place. The maintaining of the place is properly done and the place is affordable and peaceful too but what makes customers distract is the waiting time for the food and the food quality. This is not an only issue that the customers have; they have an issue of the dining experience. Some customers complained about the taps of the washroom and some about the food quality, some about the chairs. Many customers find no big reason for the caf to open at 11 am when the shops around it open earlier. The overall view is not satisfactory and the menu and food quality needs improveme nt to stop them from closing down. There must be a change in the overall services of the caf to satisfy thee customers (Mahmud 2017). Menu review: The overall menu rating of this particular caf is acceptable but the caf needs better menu design and improve their food quality in order to grab the attraction of more customers as recently the customer rating for this caf is going down (Testa 2014). Many customers complained that the items that the caf has placed in their menu are not the same as the one they serve. Many also complained that they have changed the ingredients of the food and the taste is differing on a regular basis. Among all the dishes provided in the menu, the preferred one is the pizza, pasta and burgers. The customers review about the pizza and pasta does highlight the fact that the quality is good. It also highlights two more points and those are why does not the customers prefer any other items from the menu rather than pizza or pasta and secondly, what is the amount of nutritional value of the items that the customers are choosing. The first answer of the question also lies on the reviews of other customers given about the other items that clearly denote that the menu and the provided food differ from each other. The customers generally do not want to try any new dish of the caf, as they do not want to waste their money and time on the dishes that are not worth it. The nutritional value of the dishes, the cheese pasta that the caf serves has highly calorie and equal amount of fat (Yim, Lee and Kim 2014). The pizzas according to the flavors have different calorie density, which is actually not a nutritive meal. As the pizzas, pastas and burgers are highly coated with cheese and has meat, the cholesterol value of the food is also increased. Hence, it is very clear that the nutritional value even if the caf tries still cannot be managed and hence the caf should and must undergo a change so that it can be able to maintain the nutritional value in the food that they serve (Magnini and Kim 2016). The overall view of the menu is not very happening and nutritive one and clearly indicates that there is a need of change in the menu to provide the customers different items and attract their attention to each item equally. Below is a blue print of changed menu provided which will attract more customers to the caf and thus the standards will be equally maintained. Redesigned menu blueprint: (Source: Hou Yang, and Sun 2017). References: Beijbom, O., Joshi, N., Morris, D., Saponas, S. and Khullar, S., 2015, January. Menu-match: restaurant-specific food logging from images. InApplications of Computer Vision (WACV), 2015 IEEE Winter Conference on(pp. 844-851). IEEE. Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions.Journal of Cleaner Production,143, pp.516-527. Hou, Y., Yang, W. and Sun, Y., 2017. Do pictures help? The effects of pictures and food names on menu evaluations.International Journal of Hospitality Management,60, pp.94-103. Jimenez-Chavez, R., Connors, P. and Josiam, B., 2016. The influence of organic labeling and price on restaurant menu choice.Journal of Nutrition Education and Behavior,48(7), p.S105. Magnini, V.P. and Kim, S., 2016. The influences of restaurant menu font style, background color, and physical weight on consumers perceptions.International Journal of Hospitality Management,53, pp.42-48. Mahmud, T.U., 2017. Inbound marketing for small business such as restaurant and cafe. Ozdemir, B. and Caliskan, O., 2014. 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