Strategic Food and Beverage Management †Free Samples to Students

Question: Discuss about the Strategic Food and Beverage Management. Answer: Introduction Based on the menu for the Tandori Spice Restaurant that is available on their website, it is quite apparent that it has enabled the hotel to not only effectively plan for the various foodstuffs for their clients but it has also enabled it to become successful through effective food as well as beverage operations in the hospitality industry (Hyun Perdue, 2017). The major purpose of this task is to review a menu for the Tandori Spice restaurant, an outlet that deals in various types of foods and beverages which are offered at different prices. Based on the menu review that is available from the website of the Tandori Spice Restaurant, it is quite apparent that the organization is keen to provide food and beverage to individuals who are dining on their own as well as to families, colleagues, and even friends because they have the most perfect settings. The firm encourages potential customers to visit them so that they can have memorable and amazing dining experiences offered in perfect settings (Noone, Enz Glassmire, 2017). Based on the website of the Tandori Spice Restaurant, it is quite apparent that the firm is keen on advertising its services through the use of numerous social media platforms which are Facebook, Instagram and even on Google. A Review of the Tandori Spice Restaurant and the Identification of its Current Menu Concepts Tandori Spice restaurant offers its customers a wide range of foods and beverages and among them include fish, chicken, vegetables, Naan breads, and Samosas. An Identification and evaluation of items, the classifications of the menu, the variety of the items and their nutritional values The menu at this restaurant is classified under seafood, vegetarian curries, Biriyanis, Accompaniments, Salads, Naan Breads, Rice, Deserts, and, chicken curries, lamb curries, beef curries, and beverages. On the left part of the Tandoris Spice restaurant, the dine in comprises of various offers an these include among others the take away, wine list, lunch, chef special, and functions. The hotel also gives it customers an opportunity to book their tables and also a banquet menu. In order to book their tables, clients have the number of the outlet on the website where they can call (Dev, Hamilton Rust, 2017). The identification of potential issues in Tandori Spice Restaurant Menu Design One potential issue is the lack of the outlet to inform their clients where the restaurant is located and how they can get there. In addition to that, the menu does not have the pictorial image on how the hotel looks like so as to make consumers or customers see how it is (Raguseo, Neirotti Paolucci, 2017). A proposal for an Alternative Menu Concept for Tandori Spice Restaurants menu concept An alternative concept for the Tandori Spice restaurant menu concept should ensure that any meal offered by the outlet has a balanced diet. This is quite essential because it will seek to ensure that any client visiting the outlet is treated to a meal that has a balanced diet (Wood, 2018). Moreover, it is also important to ensure that the menu on the website has the picture or pictures of the outlet to make those who have never been there to see it and want to visit it. A Justification behind the proposed redesigning of Tandori Spice Restaurants Menu The redesigning of the menu will not only ensure that clients or customers at the outlets are treated to sumptuous meals but also those which have a balanced diet. In addition to that, having photos of the outlet will create curiosity for potential clients who have never had an opportunity to visit it (Baek Ok, 2017). The redesigning of the Menu through creation of the Blueprint FOOD DESCRIPTION PRICE IN USDS Beekaneri Samosa: Mild Seasoned and sauted mix of peas, potatoes and onions filled in triangular pastry. LF $ 9.90 (2pc) Vegatable Samosa: Medium Seasoned and sauted mix of potatoes and spices filled in triangular pastry, served with mint sauce. LF $ 8.90 (3pc) Onion Bhaji: Mild - Medium Sliced onions coated with spicy batter, crisp fried, served with tamarind sauce. GF/ LF $ 8.90 (4pc) Vegetable Pakoras: Medium Seasonal vegetables and spinach crisp fried in a light batter served with tamarind sauce. GF/ LF $ 8.90 (4pc) Mixed Vegetable Platter: Mild - Medium One piece of Samosas, Pakoras and Onion Bhaji served with Tamarind Chutney and Mint Sauce. GF/ LF $ 9.90 (3pc) Prawn Pakoras: Mild Prawns with tails in a crisp spicy batter fried served with mint chutney. GF/ LF $ 9.90 (4pc) Fish Fry: Mild Succulent cubes of fish, marinated, deep fried, served with mint chutney. GF/ LF $ 10.90 (4pc) Sizzling Chicken Tikka: Mild Boneless pieces of chicken marinated with ginger, yoghurt, spices, cooked in Tandoor, served with mint chutney and salad. GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc ) Seekh Kebab: Medium Minced lamb blended with aromatic spices and fresh herbs, cooked in Tandoor, served with mint chutney. GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc ) Tandoori Chicken: Mild marinated chicken pieces on bones, cooked in Tandoor served with mint chutney and salad. GF $ 16.90 (6 Pc) $ 9.90 (3 Pc) Mixed Tandoori Platter: Mild-Medium Tandoori Chicken, Chicken Tikka and seekh kebab served with mint chutney and salad. GF $ 17.90 (6 Pc) $ 10.90 (3 Pc) Amritsari Fish Tikka: Medium Succulent cubes of fish, delicately marinated, cooked in Tandoor, served with mint chutney, lemon wedges and salad. LF $ 21.90 (6 Pc) $ 12.90 (3 Pc) Lahori Fish: Medium marrinated fish fillet, deep fried, served with salad and mint chutney. GF $ 11.90 (3pc) $ 20.90 (6pc) Papadums: with mint sauce / mango chutney / mint chutney. GF/LF $ 5.50 Naan breads: Please check naan bread section. Lamb Shanks: Medium Exotic dish cooked in authentic indian style. GF/LF $ 25.00 Duck Curry: Medium Duck legs cooked in exotic tomatoes and onion based sauce. GF/ LF $ 25.00 Goat curry: Medium Diced goat with bones in a flavoured sauce of onions, tomatoes, garam masala, turmeric and cumin. GF /LF $ 18.50 Pork Masala: Medium Diced pork cooked in ginger, garlic, tomatoes, onion, spices. GF /LF $ 19.90 Pork Vindaloo: Hot Diced pork with explosive hot sauce. GF/LF $ 19.50 Seafood Curry: Medium prawns with tails and fish fillet cooked in onions, tomatoes based sauce. GF/LF $ 21.90 Prawn Basil and malai Curry: Mild Prawn curry cooked in creamy sauce with basil leaves. GF $ 19.90 Prawn masala: Mild Prawns tossed in fresh tomato, onion sauce. GF/LF $ 19.90 Malabar shrimp curry: Mild Shrimps with tamarind, coconut cream, fennel seeds and curry leaf sauce. GF/LF $ 19.90 Prawn Sambal: Medium Australian prawns tossed in spicy sauce blended with fresh tomato, onions and spices. GF/LF $ 21.50 Prawn Vindaloo: Hot Prawns with explosive hot tangy sauce. GF/LF $ 21.50 Prawn Jalfrezi: Medium prawns tossed in onions and tomatoes based sauce finished with carrots, beans. GF/LF $ 21.50 Barramundi Masala: Medium Barramundi fillets cooked in tomatos, onion based sauce with fresh capsicum and spring onions. GF/LF $ 18.90 Prawn Malabar: Medium shrimps cooked with coconut milk and tamarind based sauce. GF/LF $ 21.90 Gohan Curry: Medium Baramandi fillets cooked with exotic sauce. GF/LF $ 21.90 Fish Madras: Mild/Medium fish fillet cooked with coconut milk, chilli, curry leaves based sauce. GF/LF $ 18.90 Fish Malabar: Medium Barinated fillet cooked with coconut milk and red chilli. GF/LF $ 20.90 Gohan Fish: Mild/Medium Baramandi fillets cooked with exotic sauce. GF/LF $ 21.50 Kerala Fish: Medium Hot Barramundi cooked in tomatoes, bell pepper, hot tangy sauce and coconut cream. GF/LF $ 21.50 Mixed vegetable curry: Mild Fresh locally grown mixed vegetables simmered in rich tomato, onion sauce. GF $ 14.50 Vegetable Korma: Mild Fresh mixed vegetables cooked with cashew and creamy sauce. GF $ 14.50 Malai Kofta: Mild Home made cheese balls, cooked with creamy cashew and capsicum sauce. GF $ 13.50 Mushroom Mattar Masala: Medium Mushrooms and peas tossed with tomato, onion, cumin, turmeric and fresh herbs. GL $ 13.50 Mattar Paneer Masala: Medium Diced paneer and peas with rich masala sauce. GF $ 13.50 Shahi Paneer: Mild Diced cottage cheese in a creamy, cardamon, tomato and cashew sauce. G $ 13.50 Palak Paneer: Mild Cottage cheese tossed in a mild and tangy sauce of spinach, cream, fennel seeds and coriander leaves. G $ 12.90 Butter Paneer: Mild Diced cottage cheese with tomatoes, cream based sauce infused with capsicum and fenugreek leaves. GF $ 13.50 Bombay Aloo: Medium Diced potatoes with anardana powder, onion tomatoes and fresh chopped coriander sauce. GF/ LF $ 12.50 Capsicum and eggplant Bhartha: Medium Capsicum and eggplant mix roasted in Tandoor, cooked in a rich sauce of tomato, onion, fresh herbs. GL $ 12.50 Mixed vegetable Curry: Medium Seasonal mixed vegetables simmered in a flavoured and rich tomato, onion sauce with turmeric, cumin and coriander. GL $ 12.50 Navrathan Korma: Mild Fresh mixed vegetables cooked with cashew and creamy sauce. G $ 12.90 Dal Makhani: Mild/Medium A mixture of lentils simmered with onions, tomatoes, garlic, ginger and finished with cream. G $ 12.50 Tadka Dal: Mild Split yellow lentils stewed with tomato, onion, cumin and curry leaves. G $ 12.50 Chana Masala: Medium Chickpeas cooked in a flavoured sauce of tomato, onion, cumin, mustard seeds. GL $ 12.50 Biriyanis Special mughal style dish cooked with aromatic rice, herbs and spices, served with raita. Lamb Biryani: Mild/Medium $ 17.90 Chicken Biriyani: Mild/Medium $ 16.90 Beef Biryani: Mild/Medium $ 17.90 Vegetable Biriyani: Mild/Medium $15.90 Goat Biryani: Mild/Medium $ 21.90 Prawn Biriyani: Mild/Medium $ 22.90 Cucumber Raita: A combination of homemade yoghurt, cucumber and mild spices. G $ 4.90 Papadams: Wafers deep fried until crispy. GL $ 3.00 Pickles: Lime / Vegetable / Mixed GL $ 2.50 Chutney: Mango chutney and mint chutney, Tamarind Chutney, Vindaloo Chutney. GL $ 2.50 Chicken Salad: Roasted chicken with lettuce, cucumber, baby spinach, tomatoes, water cress, chat masala and lemon juice. GF $ 15.50 Prawn Salad: Prawn Salad: Kachumber salad: Diced cucumber, onion, tomato, chana with homemade dressing. G $ 10.50 Garden Salad: Fresh Lettuce, cucumber, carrots, tomatoes. G $ 10.50 Plain Naan $ 3.50 Keema Naan: Minced lamb $ 5.00 Garlic Naan $ 4.00 Cheese with Chilli: $ 5.00 Cheese Naan $ 4.50 Cheese with Garlic: $ 5.00 Peshawari Naan Dry nuts $ 5.00 Roti Whole meal flour $ 3.50 Parantha Whole meal flour bread with ghee $ 5.00 Coconut Naan: $ 5.00 Rice $ 5.00 Steamed aromatic rice. GL $ 3.50 small $ 4.50 Large Pulao Rice: Steamed rice flavoured with cardamon, cloves, bayleaf and cumin. G $ 4.50 small $ 5.50 Large Coconut Rice: Steamed rice tossed with curry leaves, coconut cream and crushed coconut. GF/LF $ 5.90 (Large) Jeera Rice: Basmati rice tossed with saut cumin seeds. GF/LF $ 5.90 (Large) Kulfi Mango and Pistachio homemade Indian ice cream from condensed milk, rosewater, mango or pistachio. G $ 6.50 Gulab Jamun: (4pc) milk dumplings scented with saffron, rosewater and sugar syrup served warm with cream and nuts. . $ 7.50 Vanilla Ice Cream: (2 scoop) Vanilla ice cream with chocolate / strawberry / caramel toppings. $ 6.90 Mango / Strawberry / Plain Lassi: A refreshing blend of homemade yoghurt and your choice of flavour served over ice. G $ 6.90 Lime Sharbat: A refreshing lime drink infused with salt and pepper, served over ice with mint leave. GL $ 6.90 Rooafjaa A delicious mixture of rosewater, sugar and water served cold GL $ 6.90 References Baek, J. and Ok, C.M., 2017. The power of design: How does design affect consumers online hotel booking?. International Journal of Hospitality Management, 65, pp.1-10. Dev, C., Hamilton, R. and Rust, R., 2017. Hotel brand standards: How to pick the right amenities for your property. Hyun, S.S. and Perdue, R.R., 2017. Understanding the dimensions of customer relationships in the hotel and restaurant industries. International Journal of Hospitality Management, 64, pp.73-84. Noone, B.M., Enz, C.A. and Glassmire, J., 2017. Total hotel revenue management: A strategic profit perspective. Raguseo, E., Neirotti, P. and Paolucci, E., 2017. How small hotels can drive value their way in infomediation. The case of Italian hotels vs. OTAs and TripAdvisor. Information Management, 54(6), pp.745-756. Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.