Journal of Hospitality and Tourism Education †MyAssignmenthelp

Question: Discuss about the Journal of Hospitality and Tourism Education. Answer: Introduction: The current assignment focuses on the concept of beverage and food management. Food or delicacies management is a comprehensive area and requires effective hospitality and management skills (Salim et al. 2018). The food and beverage management is not only associated with selling foods it also embodies the local culture and cuisine of the area (Jung and Yoon 2017). The role of a food and beverage manager could be described as forecasting, planning and controlling the purchase of foods (Jackson and Singh 2015). FB management includes lot more comprehensive area which is based upon sourcing, ordering and transporting food and beverages (Chen et al. 2016). The FB manger has to ensure that the best and fresh food sources are stocked as well as provided to the guests (Ferguson et al. 2016). They are also responsible for planning and management of the budget or finances. The FB manager is also responsible for ensuring that optimum customer satisfaction is maintained (Borges Lopes et al. 2015). Therefore, stress should be levied upon a number of effective skills such as communication, problem solving along with good understanding of the inventory management systems (Subramaniam and Wareing 2016). For the current study, the Australia based UNAS RESTAURANT have been taken into consideration which offers a range of delicacies such as breakfast, main dishes, desserts, Swiss bread, sandwiches etc. Hence, the goal should be to have something on the platter for each and everyone and at cost effective prices (Robinson et al. 2014). The UNAS RESTAURANT is situated in one of the most frequented streets of New South Wales and hosts a range of delicacies starting from breakfast, lunch, dinner etc. The restaurant offers some of the food and beverages at very cost effective prices. One of the most promising features of the restaurant is that they have something on the platter for each and everyone. They also provide a combination of both big breakfast and vegetarian breakfast. The big breakfast offers both veg and non-veg product at the same price. Hence, the restaurant is a crowd puller. Additionally, there are features such as home delivery and online booking services for the restaurant. The effective FB management systems ensure that the services are placed as well as delivered on time (Jones 2017). However, there are a number of loopholes in the menu, which could be highlighted over here such as lack sufficient information regrading items on the menu card. As per the menu card there are a number of categories on the display such as breakfast, entrees, main dishes, desserts, beverages. However, the number of items offered under the dessert category is very less. Additionally, the sandwiches were only available from 7:30 to 14:30. One feature which I found missing in the menu card was that there was no payment links available where the customer could simply click and pay the amount. Additionally, the orders could only be placed though particular apps, which may not be accessed by each and every user (Odunlami and Matthew 2014). Some of the items in the menu were found to be repeated such as Rosti and cabbage salads. One of the most highlighting features of the menu card was that it lacked any UNAs Special recipe section. Moreover, the recipes that were offered were already tested versions and not completely new with the customers. Hence, the menu lacked the lustre which could provide the restaurant with a competitive advantage. The lack of sufficient number of dessert is often seen to upset the diners (Giritlioglu et al. 2014). The customers like looking a menu which will provide information regarding the nutrient and calorie content (Fardet Boirie 2014). Additionally, the cost of the individual items placed on the menu along with information regarding the amount of money one can save on each item ordered at the restaurant can help in saving the extra costs (van der Bend et al. 2017). One of the biggest USPs of the restaurant was the range of beverages provided by it. As mentioned by Alkaya Demirer (2015), more variety at cost effective prices have been seen to attract the customers. It provided an option to the customers where they could choose a combination of any two beverages at discounted prices. Hence, it is one of the most frequented tea and coffee junctions during the evening hours. References Alkaya, E., Demirer, G. N., 2015. Water recycling and reuse in soft drink/beverage industry: a case study for sustainable industrial water management in Turkey. Resources, Conservation and Recycling, 104, pp.172-180. Borges Lopes, R., Freitas, F. and Sousa, I., 2015. 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