Analysis on Hospitality Service

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