Aspects of Gastronomy in New Zealand's Food and Beverage Industry

LO1 Explore and discuss key stakeholders in the New Zealand hospitality industry.

LO2 Analyse legal compliance for the New Zealand hospitality industry.

LO3 Explore the impact of major events and attractions on hospitality in New Zealand.

LO4 Explore aspects of gastronomy in regional cuisine in the New Zealand food and beverage industry

LO5 Explore international trends in the hospitality industry and their implications for the New Zealand industry

Analyse: Break an issue down into its component parts, discuss them and show how they interrelate.

Compare/ Contrast: Identify the characteristics or qualities of two or more things in common, with pointing out their differences as well.

Discuss: Provide details and evidence for and against particular views or ideas. Investigate or examine by argument.

Evaluate: Make an appraisal of the worth of something i.e. explaining the extent to which it is effective / useful / true

New Zealand's cuisine has been described as Pacific Rim, drawing inspiration from Europe, Asia and Polynesia. This blend of influences has created a mouth-watering range of flavours and food in cafes and restaurants nationwide. Cuisine, New Zealand’s food and wine magazine has revealed its biggest list of top restaurants for its Good Food Awards (Sargent, 2018).

You are required to select a restaurant operating in New Zealand. Based on your selection, you are required to explore aspects of gastronomy in the New Zealand food and beverage industry and international trends in the hospitality industry, with its implications for the New Zealand industry. You must then prepare a research report of your findings.

Refer to the table below for a list of restaurants you can choose from. Your selection must be approved by your tutor before you start your preparation. Approved on a first come, first served basis. If you would be choosing an organisation that is not listed in the table below, you would need the approval of your tutor.

Provide a comprehensive summary of the following topics highlighting only the key points, should not be more than one page:

•About the selected restaurant.

•Aspects of gastronomy in New Zealand’s food & beverage industry.

•Aspects of gastronomy in regional cuisine of New Zealand.

•Conclusion.

•Recommendations.

Research and critically discuss the history of New Zealand’s cuisine focusing on the three (3) influences from Polynesia, Europe and
Asia. Apply the aspects of gastronomy in your discussion.

Explore the wine styles produced in New Zealand focusing on the following aspects. This can also be presented in a table format.

Learning Outcomes (LOs)

•History

•Regions

•Food pairing

The main aim of food and beverage operations is to achieve customer satisfaction and to meet the customers’ needs. Critically
analyse the five (5) key needs a customer might be seeking to satisfy.

Research and critically discuss three (3) principle influences on style and three (3) principle influences on content of menu
development.

Research and critically discuss key information about the regional food festival:

1.5.1 History of the food festival.

1.5.2 What is the food festival about?

Research and critically discuss two (2) benefits of the following stakeholders in New Zealand’s hospitality industry. Your discussion
should focus on the benefits available to restaurant operators.

1.6.1 Ministry of Primary Industries (MPI)

1.6.2 Hospitality New Zealand

1.6.3 Restaurant Association of New Zealand

The Ministry of Primary Industry leads New Zealand's food safety system, protecting the health and wellbeing of consumers here and overseas. Critically analyse why food safety is an issue today? Justify with three (3) key points

Provide a brief overview of the selected restaurant covering the following:

2.1 About the restaurant – name, operating hours, location, type of cuisine served. Discuss any three influences of New Zealand’s
cuisine adopted by your restaurant.

2.2 Brief history - owners, chefs (if available).

2.3 Menu development of (selected restaurant):

Type(s) of menu available and price list (if available). Discuss one (1) influence of style and one (1) influence of content applied in
the restaurant’s menu.

2.4 Meal experience of (selected restaurant):

Type of food and beverage service operation. Discuss one (1) type of need the restaurant is aiming to satisfy.

Your restaurant will be taking part in a regional food festival. Critically analyse your research findings in section 1.0 and apply them
on your selected restaurant.

Critically evaluate the food and beverage offerings and services of your selected restaurant.

3.1.1 Evaluate two (2) type of need(s) your restaurant will be aiming to satisfy at the food festival.

3.1.2 Evaluate the impact on your restaurant operations in order to satisfy the two type of needs discussed in point Provide
one (1) impact for each need

Critically analyse your selected restaurant’s menu based on the principle influences of style and content of menu development.

3.2.1 Analyse three (3) principle influences on style of menu development applicable during the food festival. Your discussion should focus on international trends.

3.2.2 Analyse three (3) principle influences on content of menu development in promoting regional cuisine of New Zealand
at the food festival. Your discussion should focus on international food trends.

3.2.3 Develop a new three course (3) menu of entrée, main and dessert which you will serve at the food festival. Each course must have two options. Support each meal with an accompanying beverage and price list. Your proposed menu must highlight the restaurant’s type of cuisine, New Zealand’s regional cuisine offerings and appropriate wine for food pairing. You may develop your menu using available templates from Microsoft Word/Powerpoint and Canva.

3.3.1 Critically analyse the following food safety factors to help your selected restaurant ‘be food safe (whakamaru kai)’ while understanding and meeting the obligations under the Food Act 2014. Your discussion must focus on why the factors are important and how it can be applied by your selected restaurant during the food festival.

1. Clean (Horoia)

2. Cook (Tunua)

3. Cover (Taupokihia)

4. Chill (Whakamataohia)

5. Separate (Wehewehe)

3.3.2 Critically analyse three (3) major legal compliance requirements that your selected restaurant will need to meet during the food festival event. 

4.0 Conclusion

Critically evaluate your findings and provide an overall summary based on the following aspects. Clearly justify each aspect with one

(1) Key point.

4.1 Impact of the food festival on New Zealand’s hospitality industry

4.2 Impact of the food festival on major attractions in New Zealand’s regional area.

4.3 Impact of the food festival on your selected restaurant.

5.1 Recommend three (3) future improvements for your selected restaurant based on international trends in the hospitality
industry. Your recommendations must highlight the implications for the New Zealand’s hospitality industry based on the
following Maori values.

1.5.3 Kaitiakitanga

1.5.4 Manaakitanga

1.5.5 Whanaungatanga

1.6 Based on your recommendations in section 5.1, clearly justify how the following key stakeholders in New Zealand can help
support your restaurant’s future improvements. Provide one (1) solution from each stakeholder.

5.2.1 Ministry of Primary Industries (MPI)

5.2.2 Hospitality New Zealand

5.2.3 Restaurant Association of New Zealand