International Gastronomy And Food Science -Myassignmenthelp.Com

Question: Discuss About The International Gastronomy And Food Science? Answer: Introducation In the first option, as suggested by Frank, the dishes in the fixed menu will already be prepared in advanced. In this kind of a system, the menu shall only contain limited options and therefore, it will incur mostly fixed costs as these meals on the menu will contain those items which the restaurant will already have (Yim, Lee Kim, 2014). Hence, as it is estimating that, the customers were purchase their packages on their way back home; all the costs will be fixed. There are chances that there will be wastage of food as the estimates assumed by the restaurant owners will not always be correct. The pricing system for the customers can be lower as compared to the pre-prepared meals. This is because the restaurant owners will not incur any extra costs while they are preparing an order. For example all meal prices need to be priced similarly lets say at the rate of 50$ per meal. Completing Pre-prepared meals This is a rather new concept. This concept aims to facilitate extra service to the customer as per their taste. In order to implement this system, the restaurant will need to prepare a base meal. On top of that, according to the customer demand, the restaurant will then add different products. It will charge extra for the product (Ozdemir Caliskan, 2014). The pricing for this product will generally be kept high because extra variable costs are incurred. The price will be higher than a fixed menu because: As the meal will be prepared after the receipt, additional man power costs need to be taken into consideration The cost of add ones is higher and need to prepared fresh. For a same meal under this system, the restaurant can price the meal at 75$ per meal. However, on a positive note, there will be no inventory wastage. References Ozdemir, B., Caliskan, O. (2014). A review of literature on restaurant menus: Specifying the managerial issues.International Journal of Gastronomy and Food Science,2(1), 3-13. Yim, E. S., Lee, S., Kim, W. G. (2014). Determinants of a restaurant average meal price: An application of the hedonic pricing model.International Journal of Hospitality Management,39, 11-20.