HOST204 Food and Beverage Management

HOST204 Food and Beverage Management

• Presentation slides are to be submitted at the same time as your report

• Presentation Submission format and method: PDF file (.pdf) or PowerPoint (.ppt)

• One submission only per team

• Individual submissions are required for the peer and self-evaluation form

Project Stages

Stage 1: Form a group and inform the lecturer of its members using the document available on the eLearning page. (Sydney Mr. Alex Menge, Darwin Mr. Jeremias Muanna).

Stage 2: Each group selects a food and beverage organisation located in the CBD of their campus city (e.g., restaurant, caf, hotel, pub, or catering business).

Stage 3: Conduct an analysis of the restaurants current concept used (e.g., la carte, set menu, buffet, degustation, fast casual, fine dining). Consider factors influencing the menu, such as target market, cuisine style, pricing, and customer expectations.

Also include the analysis of the stock and quality control. Explain how the business manages inventory (ordering, storage, stock rotation). Discuss quality control measures (sourcing ingredients, supplier relationships, kitchen hygiene, food safety standards). Highlight how these factors impact menu consistency and customer satisfaction.

Stage 4: Discuss the impact of emerging food and beverage trends on the chosen restaurant. Identify trends shaping the food and beverage industry (e.g., sustainability, plant-based menus, dietary preferences, technology in service).

Discuss how the selected organisation could adapt or implement these trends in its menu offerings, or how they have adapted them already.

Stage 5: Evaluate a new concept or trend that would better suit the establishment.

Develop a new menu based on the selected concept and establish the foundation for menu planning.

Examples of Emerging Trends in Hospitality Food & Beverage

• Technology in F&B: The role of AI in improving efficiency and promoting

• Consumer Demands: The growing need for convenience, affordability, and exceptional

• Cultivated Meat: Innovations in meat production without traditional

• Precision Fermentation: A potential alternative to traditional dairy

• Functional Beverages: The rising popularity of drinks with added health

• Sustainable Packaging: Advancements in eco-friendly packaging

Examples of trends and impacts

1. Indigenous Ingredients & Authentic Australian Cuisine

Impact on Menu Planning:

• Menus now feature native ingredients such as wattle seed, finger lime, bush tomatoes, and

• Restaurants focus on locally sourced, seasonal produce to enhance

• Dishes often include storytelling elements, educating diners about Indigenous food

Restaurant Concepts Adapting:

Modern Australian Cuisine Restaurants High-end and casual dining venues highlighting native flavours.

Bush Tucker & Farm-to-Table Concepts Restaurants collaborating with Indigenous suppliers to create sustainable menus.

Fine Dining with Indigenous Influences Luxury dining experiences using native flavours in gourmet dishes.

Example Menu Additions:

• Grilled Barramundi with Finger Lime Salsa

• Wattle seed & Macadamia Crusted Lamb

• Lemon Myrtle Panna Cotta

1. Rise of Plant-Based & Dietary-Conscious Dining Impact on Menu Planning:

• More plant-based proteins (e.g., jackfruit, tofu, cultivated meat).

• Expanding vegan, vegetarian, gluten-free, and allergen-friendly

• Creative use of meat alternatives, such as precision-fermented dairy and lab-grown

Restaurant Concepts Adapting:

Plant-Based & Vegan Restaurants 100% plant-based menus with innovative meat substitutes.

Flexitarian Dining Concepts Restaurants offering both meat-based and plant-based variations of dishes.

Fast-Casual Healthy Chains Grab-and-go eateries with high-protein vegan bowls, smoothies, and functional beverages

Example Menu Additions:

• Jackfruit Tacos with Avocado & Pickled Onions

• Plant-Based "Chicken" Schnitzel with Fermented Cashew Cheese

• Chia & Coconut Pudding with Fresh Berries

2. Sustainable & Zero-Waste Dining Impact on Menu Planning:

• Chefs design waste-conscious menus, using root-to-stem and nose-to-tail

• Increased use of sustainable seafood, organic vegetables, and ethical meat

• Eco-friendly initiatives like minimal packaging and compostable

Restaurant Concepts Adapting

Zero-Waste Restaurants Entire menus created using leftover food scraps or innovative preservation techniques.

Farm-to-Table & Ethical Dining Restaurants sourcing directly from local farmers and fisheries.

Upcycled Ingredient Menus Chefs repurposing food waste into creative dishes (e.g., beetroot stems in Pestos).

Example Menu Additions:

• Carrot Top Pesto Pasta with Heirloom Tomatoes

• Braised Beef Cheeks (using lesser-used cuts) with Seasonal Vegetables

• "Ugly" Apple Crumble (made with imperfect apples)

3. Fusion Cuisine & Global Flavour Exploration Impact on Menu Planning:

• Hybrid dishes blending multiple cuisines (e.g., Korean BBQ Tacos, Sushi Burritos, and Laksa Risotto).

• Bold, unexpected flavour combinations to excite diners and encourage social media

• Menus designed with small plates and shared dining in

Restaurant Concepts Adapting:

Multicultural Fusion Restaurants Venues blending Asian, Mediterranean, and South American influences

Street Food-Inspired Dining Tapas-style menus featuring small, flavourful fusion dishes. DIY & Customization Concepts Build-your-own poke bowls, burrito bowls, and bao buns.

Example Menu Additions:

• Kimchi Tacos with Spicy Mayo & Pickled Radish

• Miso Butter Lobster Rolls with Furikake Fries

• Thai Green Curry Pizza with Coconut Ricotta

4. Technological Integration in Dining Impact on Menu Planning:

• Digital menus allow real-time updates based on availability & seasonal

• AI-driven data analysis helps restaurants predict customer preferences and reduce

• Robotics and smart kitchens improve consistency and efficiency in dish

Restaurant Concepts Adapting:

AI-Driven Smart Restaurants Automated kitchens and data-driven menu suggestions.

Ghost Kitchens & Delivery-Only Concepts Restaurants focusing solely on online orders and virtual brands.

Interactive & Contactless Dining QR code menus, tablet ordering, and AI-powered recommendations.

Example Menu Additions:

• Personalised digital ordering based on past customer

• Rotating AI-generated specials based on sales

• Automated sushi or burger assembly kitchens for faster

Key Takeaways for Hospitality Businesses:

Diversify Menu Offerings Include plant-based, fusion, and locally inspired dishes. Sustainability Matters Design menus that reduce waste and focus on ethical sourcing. Embrace Technology Use AI and automation to streamline menu updates and ordering.

Offer Unique Experiences Stand out with storytelling, personalization, and fusion concepts.

STRUCTURE OF THE PRESENTATION

Presenter 1

• Cover Page (1 slide): Group member names and numbers, and topic

• Introduction (1 slide): is a brief snapshot of the entire presentation for the Include the main topic and purpose of the study, methodologies used, limitations, and some key findings.

The introduction informs the reader of the aims and methods the group will use in

the presentation. The introduction creates interest and establishes a relationship between the speaker and the audience.

Function:

• It aims to attract the audiences attention and clearly identify the topic;

• It should give a preview of the presentation to pique interest; and

• It is brief and leads into the main ideas in the body of the

Strategies:

• Pose a

• Use humour that is appropriate for the audience and relevant to the

• Relate a short

• Provide an interesting

• Body: The central part of the

Function:

• Develops the theme and provides supporting information

• Sequence the content into a logical or a persuasive pattern

• Informs, persuades, or entertains the audience

• Acknowledges the attention span of the audience by including no more than three or four major ideas

• Uses supporting material to emphasise and expand on main points

Strategies

• Recount firsthand experiences

• Tell a story

• Give examples

• Provide illustrations

• Cite facts and statistics

Presenter 2

• Body (as above): 2 slides

Presenter 3

• Body (as above): 2 slides

Presenter 4

• Conclusion (1 slide): Based on arguments or information in the main This should be the most memorable part of the presentation.

Function:

• Summarises the main ideas

• Gives a brief overview of the key points and contains no new material

• Reinforces the main ideas, giving the listeners a second chance to hear the ideas presented earlier

• Reminds the audience of the presentations purpose and importance

• Uses signalling words such as, in conclusion, to summarise, in closing

• Thank the audience for their interest

Strategies:

• Include a relevant anecdote

• Provide a quotation

• Give an example

• Recommendations (1 slide): Through logical reasoning, this section should summarise how the objectives and subsequent strategies offer feasible, suitable, and acceptable solutions to the issues generated by the

• List of references (1 slide): Academic or scholarly research from reputable sources. Use APA 7th Ed style in alphabetical order which should match in text references and citations within the body. Be sure to reference any AI (Artificial Intelligence) research included in your This could be graphics too.

During the in-class presentation, you will need to demonstrate:

1. Clarity of your presentation

• It should be clear to your intended audience (of business professionals). It should be easy to follow your argument, your props or diagrams were relevant, and you spoke

2. Depth of knowledge of presenter

Rubric for AT1 Group Presentation