Get Your Assignments at the Best Prices NOW!!

HAT302-Food and Beverage Management-Kaplan Business School

3468Downloads1 I Published: 23 Mar ,2020


Attica restaurant is recognised as top ten most popular restaurant in Australia. Business entity has got second ranked in top mostly prefgered restaurant by customers in Australia.Attica restaurant offers great combinations of unique and eclectic ingredients.Cd.This technology assists business entity in maintaing thr quality of food.Winer provided by an organisations with the food and company also deliver other uniques combinations of services which has enabled firm to distinguish itself from its competititors nafd gain the attention of visitors.Cited business venture has got the best restaurant award.Attica restaurant also provideservices as well as facilitity for events up to 60 people.

It have private dinning sapce where people can do paties or conduct meetings etc.Business owner, Ben Shewryoversee all operations at the applauded venue.Manager in the restaurants motivate staff to improve their performance at workplace and increase their contribuition in providing satisfaction to guest. Management team in Attica restaurant has focus on providing training to their chef sandwaiters in order to enabled them to deliver professional service to client.Chef in the Attica restaurant has got award for specuially two dishes these are Pete's dish of Cape Grim beef short rib with roast celery vinaigrette and garlic flowers (Bloom and Hinrichs,2011)

  • Offering the best assignment writing help
  • Delivering the orders as fast as possible
  • Providing maximum satisfaction at affordable rates
Call Now : +61 879 057 034

1. Menu review

Attica restaurant objective is to provide engaged and inventuive experrience to their guests. Business entity has daopted the apptroach which dictates that Dinner is an immersive, roller-coaster ride direct a three-hour tasting of “smashed avo toasts”

Tasting Menu-From tuesday to sarturday, Attica restaurant offers as well as delivers Extended Tasting Menu for dollar approximately 274 per person which is reasonable.This p[rincing strategy has helped firm in attracting more number of customeers. It has lao helped business entity in increasing sales as well as profitability.Restaurand alos offers vegeteriamn food and also deliveres the dietary food items for those client who are health concious.It also provides combination of difrent wines which price range starts from Approximately $180 per person and cost of combination of non alcoholic drinks begins from 80$ per person.Extended vegetarian menu includes various australian vegetrarian dishes such as Tac OZ, Aged Santa clause Melon, Chewy carrots, Crispy Artichoke etc. these all fod items are healthy and tasty.

Acoolectin of hard as well as innovative delicious soft drinks has helped business entity in attracting clients or consumers (Reitzel, Regan and McNeill,2014)

2. Identifying and evaluating number of items, menu classidfication , variety of item and item nutritional value

Nutitional analysis is considered to be an effective way to complete the procedure.It is required by attica restaurant to foolow the menu labelling rules which dicteas that chef in the restaurant required to ensure that menu items are accurate and consistent with the specific basis used to determine nutrient values.Chef in Attica restaurant is adopting an effective terchniques for coooking food.Chef in the restaurant utilises elaborate techniques and an array of home-brewed technology in the kitchen for preapring food which has ebabled them to maintain the nutrion value in the food item.Manager in restaurant has implemented Computerized Analysis system fir measuring the nutritional value of food item (Niaman Nazir MPH, and Neuberger, 2011)

3. Issues in menu designing and proposed an alternartive menu concept

Ayica restaurant faces many challenges in providing nutrition information on its menus.Some ogf the issues of menu designing includes limitaion of timre, lack of resources, lack of nutiritional expertise, high level of customer disatisfaction,. in providing nutrition information on its menus.etc.

It is essential to considered certain factors when dfesigning the menu Some of the elements are:

It is crucial that the menu is separated in a coherent section where client can go through the menu in a ordered way.

All the pictures that are utilized in the menu are quite high quality so that it is invite or encourage customer to order that specific foord item.

Food must give a clear picture of ingredients that has been utilized by the chefs for preparing partucal food item..It assist in taking care of people who have certain food allergies.

The top-quality dish or chef special food item should get the best placement in the menu card where majority of the customers can get attracted towards it (Howcroft, Nakatsu and White, 2013). Visit:

If your dream is to get top grades, get a rewarding assignment service from us.

Brilliant Assignment Services
Toll Free: +61 879 057 034
Order Now »

4. Redsigning the menu

Designing of menu ioncludes followinbg procedure:

  • Attica resturant
  • Menus
  • Tasting Menu
  • From Tuesday to saturday
  • Extended Tasting menu
  • Camed milk ice
  • Pumkins , oofal and sour beer
  • Attica Cheftale
  • Red kangaroo with Truganinni
  • Extended vegetarian menu
  • Smashed Avo on toast
  • Crispy Artichoke
  • WINE list
  • cocktails and non alchololic drinks
  • Italian red varieties
  • Pinot Noir


  • Bloom, J.D. and Hinrichs, C.C., 2011. Moving local food through conventional food system infrastructure: Value chain framework comparisons and insights. Renewable Agriculture and Food Systems. 26(1). pp.13-23.
  • Reitzel, L.R., Regan, S.D., and McNeill, L.H., 2014. Density and proximity of fast food restaurants and body mass index among African Americans. American journal of public health. 104(1). pp.110-116.
  • Niaman Nazir MPH, and Neuberger, J.S., 2011. Evaluation of a local health department's food handler training program. Journal of environmental health. 73(6). p.65.
  • Howcroft, D., Nakatsu, C. and White, M., 2013. Enhancing the expression of contrast in the sparky restaurant corpus. In Proceedings of the 14th European Workshop on Natural Language Generation (pp. 30-39)
Download Full Sample
Most Downloaded Samples
  • Unit 3 Manage Operational Plan Assignment

    Type: Assignment I

    Published: 26 May ,2020 I


    INTRODUCTION In this competitive world, many company has to manage the operational criteria and thus working according to operational plan can help firm to attain their goals and objectives in effective way (Nikkilä, Seilonen and Koskinen, 2010). Moreover, it is quite necessary to handle the...ReadMore

    View or Download
  • BIZ102 A Developing Manager

    Type: Assignment I

    Published: 26 May ,2020 I


    INTRODUCTION Travel and Tourism plays a vital role in hospitality sector. It provides many extra facility in heritage, cultural, and sports tourism. The main aim of its sector is to develop and promote tourism, improve and expand its tourist product to help in employment generation and economic...ReadMore

    View or Download
  • HNBS 301 Coursework Food & Beverage Operations Management Level 5 HND in Business Management Level 4

    Type: Assignment I

    Published: 26 May ,2020 I


    INTRODUCTION There are several aspects in management of the several operations related to food and beverages of the company or hotel. For success of certain hotel, it depends upon effective implementation of several factors that are involved in the planning and delivery of services. The following...ReadMore

    View or Download
  • Unit 5 Management of Technology Level 4

    Type: Assignment I

    Published: 22 May ,2020 I


    1. INTRODUCTION Technology has become important in the fast life of today. It is technology, which has sped up our lives, it is technology, which has brought distant locations closer and made the world a smaller place to live.In the modern era, and companies always try to enhance efficiency level...ReadMore

    View or Download
  • Unit 2 Management Theories Level 5 HND Diploma Business

    Type: Assignment I

    Published: 15 May ,2020 I


    INTRODUCTION Learning and communication are the two most important factors which are included during time of education and training. There are many theories and principles that are involved in the process of learning, communication, training and if there is any area of specialisation then as well....ReadMore

    View or Download
Avail Professional Academic Writing Help

If the samples impressed you and you want to place an order with us just submit your queries with us and place your order.

Chat With Expert
Our Salient Features
  • Original Documents
  • Pocket Friendly Services
  • Money Back Guarantee
  • Rigorously Checked Documents
  • Delivery on Promised Date
  • Round the Clock Availability
View All Features
Our Experts
  • Hire HRM Assignment Writer

    Terry Oar My experience in Human Resource Management has all Hire Me

  • Jason Meredith-Chartered Accountants

    Jason Meredith I have ample experience in writing effective acade Hire Me

  • Ryan Gowan- Fashion and Textiles Writers

    Ryan Gowan The students normally face issues with the academi Hire Me

Don't Miss Our Special Offers
Free Inquiry
IAH AU whatsapp