You are the F\&B manager of a three star city center hotel. Following refurbishment you have been asked to produce a new bar and wine list. Using various sections of this chapter design the process you would adopt to complete this task and the rationale for your choice. Case Study: Menu expansion Angus Acres is a fast food organic restaurant in Brighton, England. The restaurant has been open for one and a half years and sales have been good. The menu is as follows: - Burgers: burgers and (cheddar) cheeseburgers made from Angus beef - Fish: Locally sourced and sustainable cod - Chips: Hand made on-site from locally sourced organic potatoes - Green salads: with organic lettuce, tomatoes, onions, cucumbers, peapods, croutons and single-serving dressings - Sodas - Condiments available: white vinegar, horseradish sauce, ketchup, mustard, mayonnaise. The restaurant owner has hired you because you are knowledgeable about the green movement and menus that are organic and sustainable. Although the offerings of Angus Acres are limited, the owner would like to add three new menu items, with only adding two new inventory items. There is limited storage space and little room in inventory. Develop three new menu items with only two additional inventory items that keep in line with the concept of Angus Acres