Analysis on Hospitality Service

This document provides an analysis on hospitality service, including a rotating cyclical self-serve buffet menu, a la carte dinner menu, table d'hote menu, and more. It discusses the menu items, preparation methods, and the overall dining experience. The document also highlights the importance of customer satisfaction and the use of professional chefs in creating the menu. Find solutions for your assignments and essays related to hospitality service at Desklib.

Running Head: ANALYSIS ON HOSPITALITY SERVICE
Analysis on hospitality service
Name of the Student
Name of the University
Author’ Note

1ANALYSIS ON HOSPITALITY SERVICE
Table of Contents
PART 1:...........................................................................................................................................2
1. A rotating cyclical self-serve buffet menu for a lunch service within the Aged Care
facility which runs over 7 days and repeats weekly basis...........................................................2
PART 2:...........................................................................................................................................3
2. A la carte dinner menu with the classical sequencing of items, example, Entree, Mains,
Desserts........................................................................................................................................3
3. The menu should include a minimum of about 4 Entrees, 4 main courses, 4 Desserts, and
4 side dishes.................................................................................................................................5
PART 3:...........................................................................................................................................6
4. Using the above restaurant a la carte menu, you are required to formulate a table d'hote
(set dinner menu) with contemporary sequencing of items (Entree, Main, Desserts).................6
PART 4:...........................................................................................................................................8
5. You are required to prepare a degustation menu (if desired you can utilize the a la carte
menu)...........................................................................................................................................8
6. You are required to price the degustation menu with a minimum of eight courses and a
fixed price per head.....................................................................................................................9
References......................................................................................................................................11

2ANALYSIS ON HOSPITALITY SERVICE
PART 1:
1. A rotating cyclical self-serve buffet menu for a lunch service within the Aged Care
facility which runs over 7 days and repeats weekly basis.
The menu will comprise of non-vegetarian menu they are as Rice / Bread, Wheat, Barley,
Tuna, Salmon, Chicken, Lamb, Goulash, Lentil, Tomato salad, grilled vegetable salads, Spinach,
and ricotta cannelloni. Within the desert will be Soufflé, Puddings, and Tiramisu. Warm
The menu will even comprise of the alternative dish menu that will comprise of the
vegetarian dish, they are, Rice / Bread, Wheat, Barley, Lentil, ricotta cannelloni, Pumpkin and
Cabbage. Within the desert will be Soufflé, Puddings, Apple Crostata, and Tiramisu.
The beef will be served with zucchini salad with mint oil recipe. Lamb will be served
with hot garlic sauce. Besides, there will be another menu of Lamb that will be served with that
of the chilli sauce. The rice will be available in a steamed manner as well as the traditional long
rice will be used the servings. Besides, there will be a unique and separate variety of rice that is
long in size and brownish colour, that is similar to brown rice. This rice will be served with a
special salad that is made keeping in view the health condition of the senior citizens (Djekic et
al., 2014).
The dessert is being prepared to keep in view the health aspect of the consumers. On the
other hand, this dessert is being prepared with sugar-free materials and that too with organics
syrup. The use of any specific food colouring and that of any other chemicals for increasing the
taste has been solely avoided. The use of the fruit syrups has been implemented to enhance the
taste.

3ANALYSIS ON HOSPITALITY SERVICE
However, this entire menu will be kept on rotating for a time period of about 7 days. The
menu will be the same, but the position of the dish being provided will be different this is to
make sure that the interest of the consumers prevails.
The entire buffet menu will be served within the attractive table; the required consumer
will be feeding themselves by having any of such food which they may desire to consume. The
buffet menu will be designed and tailor-made according to the manner in which the event will
take place or in a manner (Talwar et al., 2018). The entire attire of the menu will be designed
keeping in view the attire of professionalism. On the other perspective, the entire ambience is
being created enticingly, such that the consumer of the food feels pleasing appeal. The food is
offered on the other hand will be offered by means of creativity such that the food being offered
will be designed into some specific theme.
Figure: production table
Source: Created by the researcher

4ANALYSIS ON HOSPITALITY SERVICE
PART 2:
2. A la carte dinner menu with the classical sequencing of items, for example, Entree,
Mains, Desserts.
The dinner menu will be prepared to keep in view the digestion factor especially that of the
senior citizens among the various set of consumers. The menu will comprise of the above
mentioned salad along with that of the other menu that will be entirely prepared keeping in view
the health factor of the consumers (Niederman et al., 2017). The menu for dinner will be kept
short, and lightweight such that any digestion issue does not takes place. On the other hand, the
use of dessert will be the primary most important menu. The dessert menu will comprise of the
sweets and other dishes that will be designed to entice the dinner surrounding. The menu for
dinner is as follows:
2 Entrée- Beef / Pork / Chicken cooked in olive oil, and a mix composition of oregano in the
flavour, Tilapia, Roasted Autumn Veggie Salad with a mix of baby Kale.
However, the meat section of the dinner course will be specially made which had been
prepared after going through a long process of steaming and grilling. On the other hand, the use
of special sauce will be used. This special sauce is being used which is being prepared from the
herbs and mixtures of the official concerning restaurant. The recipe is the qualitative factor for
gaining an advantage for which it cannot be disclosed (Bird et al., 20150. Besides, the use of the
chilli flakes along with that of the baby corns will be undertaken to some extent. Speaking about
the chicken, the chicken will be served by the various different manner in a variety of tandoor
items. On the other side, the beef will be served as the beef Alcapurrias.

5ANALYSIS ON HOSPITALITY SERVICE
2 main- Rice, Bread, Casseroles, macaroni and cheese. The rice will b served in three different
variants.
2 Desserts- Chocolate chip cookie bars, Almond cookies, Chocolate ice-cream along with of the
vanilla ice-cream. For the children section, we made use of the other variants of the chocolate
flavour. Besides, this menu has been prepared keeping in view the interest of the senior citizens,
youngsters, and that of the adults along with that of the children.
On the other side, the wine will be served to make the consumers pleasant in their
consumption activity. The use of the wine is being undertaken that are highly healthy; they are
being passed through the quality research and is much older than 20 years of span of time. On
the other side, this menu is being tailor-made to some extent to make the menu different from the
other nearby restaurants.
Besides, the entire surrounding of the dining is carried out in low light and attractive
lightning situation. Such that the consumer of the food feels very honoured to the consumer the
product that is being offered (Gluck et al., 2015).
Figure: production table

6ANALYSIS ON HOSPITALITY SERVICE
Source: Created by the researcher
3. The menu should include a minimum of about 4 Entrees, 4 main courses, 4 Desserts,
and 4 side dishes.
2 Entrée- Beef / Pork / Chicken cooked in olive oil, and a mix composition of oregano in the
flavour, Tilapia, Roasted Autumn Veggie Salad with mix of baby Kale.
However, the meat section of the dinner course will be specially made which had been
prepared after going through a long process of steaming and grilling. On the other hand, the use
of the special sauce will be used. This special sauce is being used which is being prepared from
the herbs and mixtures of the official concerning restaurant. The recipe is the qualitative factor
for gaining advantage for which it cannot be disclosed. Besides, the use of the chilli flakes along
with that of the baby corns will be undertaken to some extent. Speaking about the chicken, the
chicken will be served by various different manner in variety of tandoor items. On the other side,
the beef will be served as the beef Alcapurrias (Joshi et al., 2017).
2 main- Rice, Bread, Casseroles, macaroni and cheese. The rice will be served in three different
variants.
2 Desserts- Chocolate chip cookie bars, Almond cookies, Chocolate ice-cream along with of the
vanilla ice-cream. For the children section we made use of the other variants of the chocolate
flavour. Besides, this menu has been prepared keeping in view the interest of the senior citizens,
youngsters, and that of the adults along with that of the children.

7ANALYSIS ON HOSPITALITY SERVICE
2 side dishes- It will composed of the Asparagus, Baked beans, baked potatoes, Broccoli,
Cabbage, Cauliflower, Coleslaw, Dinner rolls or other breads. This menu has been especially
being prepared to accompany the other main courses of the menu. This is being to accompany
the main entrée or the main course of the menu being prepared (Thyberg et al., 2016).
Side dishes such as that of the salad, potatoes and bread re commonly being used within
the western part of the economies. However, if we consider the past consumption pattern of the
potential consumers it is being found that their courses and that of the dishes comprises entirely
of the different menu they are as the Rice, Couscous. This was quiet famous within the region of
the Europe. This was mostly desirable within the formal occasion. It was also seen within the
region of the Middle Eastern dishes too. However, we have played a strategic move by making
use of the past along with that of the present dishes and combining them and preparing a menu
that will attract the interest of the potential consumers (Desmarchelier et al., 2014). On the other
hand, we aim to achieve positive feedback from the side of the consumers. Our main priority is
towards the satisfaction of the consumers.
On the other hand, this menu has been prepared by one of our qualitative persons that are
highly qualitative in making the dish prepare. They are hired by that of the different parts of the
country. On the other hand, they have a professional degree within their respective fields. They
make several efforts for designing the entire product offerings that are being made. The design is
being carried out attractively. The design is being tailor-made to some extent according to the
event. However, there exists several other professionals that we aim to make use, but they are
professional in preparing some other variety of foods. They also play an essential role to some
extent in preparing the desired set of dishes.

8ANALYSIS ON HOSPITALITY SERVICE

9ANALYSIS ON HOSPITALITY SERVICE
Figure: production table
Source: Created by the researcher
PART 3:
4. Using the above restaurant a la carte menu, you are required to formulate a table
d'hote (set dinner menu) with contemporary sequencing of items (Entree, Main, Desserts).
The menu must comprise of the 4 Entrees, 4 main courses, 4 Desserts.
4 Entrees- Grilled chicken with fresh summer salads to summer pasta dishes, these healthy
summer entrées please your taste buds and beat the heat. Grapes are probably the last food item
that is being processed within the grilled chicken but combined with soy sauce, balsamic vinegar,
and rosemary; they work well here. Their natural sugars caramelize during cooking, giving the
finished dish the charred crust that makes grilled food great. Vietnamese Pork Salad, this salad
will be prepared to keep in mind the interest of the consumers.
4 main courses- Grand Aioli, Tomatoes tar with that of the Chicken pea crumbles, Herbs crusted
with that of the cauliflower Steaks and that too with the composition of the different variety of
beans and the different variety of the tomatoes (Läikkö-Roto et al., 2014), Grilled Scallops with
that of the creamed corn, Rice, Bread.

10ANALYSIS ON HOSPITALITY SERVICE
Speaking in term so of the Grand Aioli, this will be prepared with the use of the rose
water. On the other perspective, much of the use of the curd will be undertaken. Besides, the use
of the various herbs will be undertaken. This will be carried out to make sure that the taste of the
ingredients stays within the positive side of the consumer’s interest. To some extent, the use of
the chilli flakes will be used to, but that will be a different menu. This will be done for the
different segment of the consumers who seek to consume spicy food items.
The use of the bread crumbles is also being undertaken. This is being carried out to make
the food offering crispier and that to make it crunchy. On the other perspective, this item is being
prepared keeping in view the different taste of the consumer as this item is available in different
variety for which we make use of the special herbs in the preparation of this specific items. On
the other hand, the use of the special herbs that we export from the international market is being
undertaken. This is, however, charged at a higher price for the sole consumption purpose.
However, within this specific menu, the use of the different varieties of the rice along with that
of the different varieties of the bread will be considered on the other perspective the use of the
pizza is being introduced that be complementary (Monsivais et al., 2014). The introduction of the
pizza is being undertaken to keep the interest of the children’s and that of the youth positive
within the side of the potential restaurants.
4 Desserts- The dessert menu will compose of the sweet, ice-creams and that of the specially
prepared ice-cream that we make use of the jelly in the preparation of this specific kind of the
ice-creams. This ice-creams are one of the unique items in the offering that is being made by our
firm. This ice-cream and sweets are special for us as they are being made by making use of the
other ingredients that we hire from the international boundaries.

11ANALYSIS ON HOSPITALITY SERVICE
PART 4:
5. You are required to prepare a degustation menu (if desired you can utilise the a la
carte menu).
Starters will comprise of the below mentioned following dishes; they are as:
Starters: Herb-crusted seared tuna, avocado, ponzu, nashi pear, Tart of confit salmon,
watercress cream, wild herbs, Vichyssoise, crispy Burford brown egg, confit leek, comté, Anjou
pigeon, pinenut, beetroot and cherry, Salt baked Heritage beetroot salad, aged balsamic, hazelnut
granola and goats cured, Lasagne of rabbit, roasted cep velouté, Seared Orkney scallops,
butternut squash, brawn, preserved lemon, Foie gras terrine de champagne, fig preserve, bitter
leaves, fig & anise toast.
Main courses: Wild mushroom filled courgette flower, spring vegetables, lentil veloute (vegan),
Grilled red mullet, fregola Sarda, almonds, lovage, Breast of poulet noir, fresh linguini, grilled
baby leeks supreme sauce, Roast monkfish tail, glazed mussels, purple sprouting broccoli, Jersey
royals, bouillabaisse sauce, raised turbot, English asparagus, dill gnocchi, broth of cockles, beach
herbs, 21 day aged Angus fillet of beef, turnips, Girolle mushrooms, grelot onions, pancetta, red
wine sauce, Milk-fed Pyrenean lamb, baby gem, peas, gremolata, olive and roast garlic, Grilled
Native Lobster, garlic butter, hand cut chips, Lobster Thermidor, hand cut chips (Djekic et al.,
2014).

12ANALYSIS ON HOSPITALITY SERVICE
6. You are required to price the degustation menu with a minimum of eight courses
and a fixed price per head.
Starters courses: Herb-crusted seared tuna, avocado, ponzu, nashi pear £14.00, Tart of
confit salmon, watercress cream, wild herbs £12.50, Vichyssoise, crispy Burford brown egg,
confit leek, comté £9.75, Anjou pigeon, pinenut, beetroot and cherry £12.00, Salt baked
Heritage beetroot salad, aged balsamic, hazelnut granola and goats cured £12.50, Lasagne of
rabbit, roasted cep velouté £13.50, Seared Orkney scallops, butternut squash, brawn, preserved
lemon £17.00, Foie gras terrine de champagne, fig preserve, bitter leaves, fig & anise toast
£12.00.
Main courses: Wild mushroom filled courgette flower, spring vegetables, lentil veloute
(vegan) £18.00, Grilled red mullet, grilled baby leeks supreme sauce £24.50, Roast monkfish
tail, glazed mussels, purple sprouting broccoli, Jersey royals, bouillabaisse sauce £25.00, raised
turbot, English asparagus, dill gnocchi, broth of cockles, Half £24.00, Whole £40.00, Lobster
Thermidor, hand cut chips, Half £25.00, Whole £41.00, beach herbs £26.00, 21 day aged Angus
fillet of beef, turnips, Girolle mushrooms, regola Sarda, almonds, lovage £24.00, Breast of poulet
noir, fresh linguini, grelot onions, pancetta, red wine sauce £29.00, Milk-fed Pyrenean lamb,
baby gem, peas, gremolata, olive and roast garlic jus £30.00, Grilled Native Lobster, garlic
butter, hand cut chips.
Side courses: All £4, Mixed salad, Buttered jersey royals, Spring greens, Some dishes
may contain nuts, wheat, dairy or other allergens. A discretionary 12.5% service charge will be
added to your final bill. V.A.T. is included at the current rate.

13ANALYSIS ON HOSPITALITY SERVICE
Menu item Food cost % Food cost($)
Starters
- Herb-crusted seared tuna, avocado, ponzu,
nashi pear
- Tart of confit salmon, watercress cream, wild
herbs
- Vichyssoise, crispy Burford brown egg, confit
leek, comté
- Anjou pigeon, pinenut, beetroot and cherry
- Salt baked Heritage beetroot salad, aged
balsamic, hazelnut granola and goats cured
- Lasagne of rabbit, roasted cep velouté
- Seared Orkney scallops, butternut squash,
brawn, preserved lemon
- Foie gras terrine de champagne, fig preserve,
bitter leaves, fig & anise toast
25.00%
14.00£
+
£12.50
+
£9.75
+ £12.00
+ £12.50
+ £13.50
+ £17.00
+ £12.00
Figure: Starter food items production table
Source: Created by the researcher

14ANALYSIS ON HOSPITALITY SERVICE
Menu item Food cost % Food cost($)
main
- Wild mushroom filled courgette flower,
spring vegetables, lentil veloute (vegan),
- Grilled red mullet,grilled baby leeks supreme
sauce.
- Roast monkfish tail, glazed mussels, purple
sprouting broccoli, Jersey royals,
bouillabaisse sauce
- Raised turbot, English asparagus, dill
gnocchi, broth of cockles, Half
- Whole
- Lobster Thermidor, hand cut chips, Half,
Whole £41.00,
- beach herbs, 21 day aged Angus fillet of
beef, turnips,
- Girolle mushrooms, regola Sarda, almonds,
lovage,
- Breast of poulet noir, fresh linguini, grelot
onions, pancetta, red wine sauce,
- Milk-fed Pyrenean lamb, baby gem, peas,
gremolata, olive and roast garlic, Grilled
Native Lobster, garlic butter, hand cut chips.
25.00%
£18.00
+
£24.50
+
£25.00
+
£24.00
+
£40.00
+
£25.00
+
£26.00
+
£24.00
+
£29.00
+
£30.00
Figure: main food items production table
Source: Created by the researcher

15ANALYSIS ON HOSPITALITY SERVICE
Menu item Food cost % Food cost($)
Side
- All mixed salad, Buttered jersey royals,
Spring greens, some dishes may contain nuts,
wheat, dairy or other allergens.
22%
£4
+
A
discretionary
12.5% service
charge will be
added to your
final bill.
V.A.T. is
included at the
current rate.
Figure: Side food items production table
Source: Created by the researcher

16ANALYSIS ON HOSPITALITY SERVICE
References
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Allergy and Clinical Immunology: In Practice, 3(1), 1-11.
Desmarchelier, P. (2014). Safe handling of food in homes and food services. In Food safety
management (pp. 821-844). Academic Press.
Djekic, I., Smigic, N., Kalogianni, E. P., Rocha, A., Zamioudi, L., & Pacheco, R. (2014). Food
hygiene practices in different food establishments. Food Control, 39, 34-40.
Gluck, A. (2015). U.S. Patent No. 9,087,364. Washington, DC: U.S. Patent and Trademark
Office.
Hurst, B. E., & Shaich, R. (2014). U.S. Patent Application No. 13/839,424.
Joshi, N. S., Khullar, S., Saponas, T. S., Morris, D., & Beijbom, O. (2017). U.S. Patent No.
9,659,225. Washington, DC: U.S. Patent and Trademark Office.
Läikkö-Roto, T., & Nevas, M. (2014). Restaurant business operators' knowledge of food hygiene
and their attitudes toward official food control affect the hygiene in their restaurants.
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Monsivais, P., Aggarwal, A., & Drewnowski, A. (2014). Time spent on home food preparation
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Niederman, S. A., Leonard, E., & Clapp, J. E. (2017). Restaurant nutrition reporting and impact
on surveillance. Journal of Food Composition and Analysis, 64, 73-77.

17ANALYSIS ON HOSPITALITY SERVICE
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