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Assignment on Food and Beverage Management

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Added on  2020-03-16

Assignment on Food and Beverage Management

   Added on 2020-03-16

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Running head: FOOD AND BEVERAGE MANAGEMENT Food and Beverage ManagementName of the Student:Name of the University:Author Note:
Assignment on Food and Beverage Management_1
1FOOD AND BEVERAGE MANAGEMENTContentsIntroduction......................................................................................................................................2Analysis of the Interview Findings..................................................................................................2Type of hospitality managed by the chef.....................................................................................2Maintaining the cost control of front of house operation............................................................3Maintaining the cost control in the back of house operation.......................................................4Financial cost control method used in daily business operation......................................................4Evaluation of the findings and its effectiveness in managing food service operation.....................5Reference List..................................................................................................................................6Appendices......................................................................................................................................8
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2FOOD AND BEVERAGE MANAGEMENTIntroductionBentley Restaurant cum bar was inaugurated by Chef Brent Savage and Sommelier NickHildebrandt in 2006. It is one of the famous restaurants in Sydney where they serve quality foodto the customers in a relaxed atmosphere. The restaurant also introduced international boutiquesof wine for their customers. The executive chef of the restaurant Brent Savage has won “Chef ofthe Year” award in 2015 by “Sydney Morning Herald Good Food Award”. The restaurant hasalso won the award of the “Australia’s Best Wine List” (the bentley.com.au 2017). Therestaurant offers special dining experience in an industrial area of Sydney. This paper willanalyze the interview of the executive chef of the hotel. The chef manages the front of houseoperation as well as the back of house operation. The restaurant is famous for its popular cuisineswhich are prepared by the world famous chef at an affordable cost. The chef checks that there isproper co-ordination between the staffs and assist them accordingly. The cost of operation of therestaurant and the bar is also managed by the chef. This is essential and it will benefit both thecustomers as well as the management of the restaurant (Benavides-Velasco et al. 2014). Analysis of the Interview FindingsType of hospitality managed by the chef The executive chef of Bentley Restaurant tries to build reputation with the customers byinteracting with them and knowing their needs and demands. The chef also provides training tothe kitchen brigades and thus develops and manages them accordingly. It is one of the leadingrestaurant and its founders have earned good reputation for excellence in food and wine services.The restaurant also provides a-la-carta menus and a fun bar menu for a various purposes (Ali and
Assignment on Food and Beverage Management_3

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