Restaurant Menu Proposal for Dream Hotel's Food Bar

Introduction • The menu is an integral component of any restaurant. • It depicts everything that a given restaurant has to offer in terms of food and beverages. • One major advantage of a properly planned menu is that it can lead one to customer satisfaction. • This venue and menu proposal denotes the menu for a new restaurant in Perth, Western Australia (WA) known as Dream Hotel’s ‘Food Bar’. • It describes menu concept, menu selection, food purchasing, receiving and storage, food production and service system, recruitment and selection of employees, monitoring of staff performance, the establishment of work health and safety systems and lastly managing quality.

Venue Concept • Dream Hotel is located in Perth, Australia • Food bars catering services by providing healthy and nutritious meals to its ever- ballooning number of customers. • The hotel normally places higher premiums on client satisfaction. • The venue will have a setting for more than five 'food bars' to be used by various clients during graduation. • The menu for dream hotel is based on low cholesterol and low fat which is meant for people from diverse socioeconomic backgrounds. The pricing model used is Dream Hotel ‘Food Bar’

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Food Selection • The starter menu comes with a choice of Arancini, broccoli, and stilton soup, chicken liver pate with red onion marmalade, and Chinese duck and spring onion croquettes. • The main course can either include Ribeye steak and chunky chips (21.35), Salmon in a bag which costs $ 15.50) while Pork chop, oregano potatoes, and baby gem costs $9.95. • desserts include cheesecake-limoncello, churros with warm chocolate source, Greek yogurt with toasted almonds as well as chocolate fudge brownies.

Starter menu Arancini Chicken Liver Pate

Main Course Ribeye Steak and Chunky Chips Salmon in a bag

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Dessert Cheese cake - Limoncello Greek Yoghurt

Food Purchasing, Receiving, and Storage • Food from the hotel can be purchased either off the shelf using cash or can be ordered online. • Most of the customers may like to receive food and have it in the comfort of their houses. • In any food business, there is a need to only accept food delivery that one is sure as being safe and suitable for consumption. • Under Australian standard 3.2.2, food safety practices as well as other general requirements, food companies and related businesses should ensure that they receive food and ingredients that are suitable and safe for human consumption

Receiving Food • The food reception procedures for the company include the need to properly identify any single supplier with a proper recording of his or her details including name and address (Whelan et al., 2018). • The hotel management also usually requires suppliers to properly protect food from contamination. • Proper packaging especially for eggs is a basic requirement. • The hotel also ensures that there are food inspection officers at they are delivered. • The hotel workers must ensure that the food that they receive is properly packaged or covered.

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Storage • Most of the food served in the hotel is perishable and should be used within the day. • The Ribeye Steak and Pork chop should be kept in the refrigerator or freezer immediately when not being served. • For home deliveries, the customers must be able to place chilled as well as frozen products in the freezer or refrigerator. • The wines which are served as desserts can be placed within ice breaks which can be able to keep delivered products chilled until when they are finally delivered to a hotel or to customers' homes.

Food Production and Service System • Food processing system used is the ready-prepared food system which is able to produce chicken liver pate. • This system automates the process of cook-chill. • In this regard, it prepares food, and then it chills it or freezes it before reheating it as serving time approaches. • The ready-prepared system also has some advantages such as less workload for the staff since most food types are ready-cooked and it will require a simple process of getting them ready for any client or customer.

Recruitment and Selection Process • The hotel industry is one of the most revolving sectors with greater emphasis being placed on having high-quality staff (Lee et al., 2018). • Needs proper procedures for staff selection. • Indicators for evaluating potential employees  Administrative- experience  Physical indicator-appealing  Communication skills indicator  Skills Indicator

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Monitoring Staff Performance • The Dream Hotel uses restaurant management software to align tasks in a list with all the staff members • Tracks them regularly and be able to ascertain whether they are undertaking their chores properly • The Hotel Employee management system will also be used in checking whether the software ensures that hotel chores • and responsibilities are equally distributed among the staff. The Dream Hotel will also use self-monitoring tools.

Work Health and Safety Systems • The Dream Hotel is committed to providing a safe and healthy working environment for its employees. • To meet the safety and health standards of employees, the hotel will ensure that there is good work design in practice to enable easy performance of expected tasks. • There will also be a workplace inspection program to check on potential health and safety threats in the company. • Any incident is timely reported and investigated. The organization will also establish a clear plan for identifying and monitoring emerging risks as well as any health hazards. • The company also uses first aid arrangements to avert any health risks.

Management of Quality • The hotel industry is one of the sectors which values quality in all of its products and services. • There are several ways for managing quality in this industry (Lee et al., 2021). • Among these methods include enhancement of quest communication, use of technology, training, and rewarding staff, personalization of quest experience, and establishment of quality assurance procedures. • The Dream Hotel will greatly leverage technology to manage the quality of its products.

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Challenges • The venue project has several challenges which require great attention. • One major challenge is schedule planning • It is hard to find the right time that the venue is free and which can easily accommodate the new project. • The other major challenge is cost approximation. • Finding the cost which both meets the venue restaurant's needs as well as the customer expectation is so challenging.

Recommendation • To properly meet the time requirements, regular research on venue timing will be of great importance. • The employees should also use various cost mixes to find proper prices for the menu items. • It is also necessary to use current technology in managing the venue to devise the best production • And service strategies that best meet the expectations of all stakeholders in the new venue project.

References • Ayala, G. X., Castro, I. A., Pickrel, J. L., Lin, S. F., Williams, C. B., Madanat, H., ... & Zive, M. (2017). A cluster randomized trial to promote healthy menu items for children: The kids’ choice restaurant program. International journal of environmental research and public health , 14 (12), 1494. • Lee, C., Anak Alister Australia, C. R., Awang Sari, D. I. N., Petrus, V. V., Madowan, M., & Haider, N. (2021). Recruitment and Selection Process in Starbucks. • Matwiejczyk, L., Mehta, K., & Coveney, J. (2021). Factors influencing food service provision decisions in center-based early childhood education and care services: Cooks' perspective. Health Promotion Journal of Australia , 32 (1), 107-116. • Sönmez, S., Apostolopoulos, Y., Lemke, M. K., & Hsieh, Y. C. J. (2020). Understanding the effects of COVID-19 on the health and safety of immigrant hospitality workers in the United States. Tourism management perspectives , 35 , 100717. • Whelan, J., Millar, L., Bell, C., Russell, C., Grainger, F., Allender, S., & Love, P. (2018). You can't find healthy food in the bush: Poor accessibility, availability, and adequacy of food in rural Australia. International journal of environmental research and public health , 15 (10), 2316.

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