Project design

1.1 Plan and design an a la carte menu and suitable wine list for 6 entrées, 6 main courses, and 6 desserts, discussing the feature of dishes and wines, and reasons for your choice Foods and wines have been chosen – just need to talk about why we have chosen them. Also need to re-name some menu items and chose prices. This includes the cocktail list. Lastly, we actually need to design and write up the proper menu and wine list. 1.2 Discuss the design of menu and wine list, outlining reasons for your design decisions Not started. 2.1 Plan and design the layout of the F&B service area, while observing the flow of customers, staff and information principles Layout of the restaurant has been chosen. Just need to fine-tune details and create the final copy on the computer. 2.2 Discuss and demonstrate how you would ensure a suitable atmosphere is created Most of the atmosphere ‘items’ have been chosen – how we plan to create out atmosphere (Listed below). Should also reference our last assessment to make sure we include everything we spoken about there. 3.0 Develop a product and service quality systems, and service recovery strategies Not started. 4.0 Discuss how suitable sustainable practices can be implemented in all facets of the proposed F&B outlet and what wider benefits are likely to result