logo

Food and Beverage Assignment | Hospitality Industry Assignment

   

Added on  2020-06-04

13 Pages4406 Words70 Views
Food and Beverage

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11

INTRODUCTIONFood and beverage is a vital component in hospitality sector. As the name suggests ittakes into consideration the foods and beverage served to guests in a manner that they desire.This profitable department is key functioning element of hospitality department. The variousaspects which are to be given due consideration under this domain are menus, pricing, portioncontrol and training of the workforce. Beverage is done through bars and cafe shops whereasrestaurants undertakes dining services. It is one of the core areas which can enhance customerexperience with an organisation. Customer delight is a recent concept originated in thehospitality sector. It aims to surpass the expectations of the customer through services of thecompany (Alonso and Liu, 2012). This assessment about food and beverage aims to identify the various critical areas whichare to be emphasized while introducing a menu for an upcoming hospitality services. Concept ofmenu will be understood thoroughly. The comparison between two or more menus will be doneof the services catering the same sector so that product and pricing of the services of thecompany can be understood and formulate pricing of services of cited organisation atcompetitive rates. TASK 1Question: What is a menu?Menu in context of hospitality sector is a list of items and services which are availablewith the establishment. The offering to the customer is listed down in its domain against theprices which are to be paid (Ashurst, 2016). Menu is a French word which means cuisine.Existence of menu can be traced back to the China in the back 18th Century. The items on themenu are categorised on the basis appetizers, desserts and beverages. It is considered to be animportant tool for planning tool in respect to an restaurant. This can act as a crowd puller for thecompany when included variety of differentiated items which can act as its USP. An effectivelydesigned menu can utilised all of company's available resources in the ideal manner. The types ofmenu utilised in this hospitality sector are: Table D' Hote menu: this fixed price menu offering a complete meal to the guests. Theprice are unchanged no matter the amount of food ordered by guests. Food is served to guests asper their requirement so that there is minimum wastages of food. There are a variety of offering1

in terms of breakfast, Lunch and dinner along with line of beverages. This menu is preferred atBanquet, buffet and coffee shops.A la carte Menu: this is another common type of menu utilised by the restaurant. Thisword also comes from French which means that “In accordance with order placed by thecustomer”. This is a broader menu when compared with the Table D' Hote. The food is preparedonly when it is desired by the customer. Each and every item desired by the is preparedexclusively therefore it is expensive and more time consuming (Bhushani andAnandharamakrishnan, 2014). This menu adoption also ensures that no extra food is preparedwhich is not desired by consumers therefore no wastage of resources. The Menus of breakfast,lunch, dinner, room service, and speciality menu are among the various example which are in theform of A la carte. Cyclic Menu: this type of Menu are adopted by the mega retailer “subway”. Cyclic menuensures that they serve different meal everyday which has been decided before hand. Thisapproach is common among educational institution and cafeteria which serve students. Thedifferent meal is served so that variety of dishes can be served and every time a consumer comeshe is presented with a different dish which is to break his monotony with the organisation.Comparison of the menu is essential as it helps understand the pricing, margin perservice, nutritional value, portion control and most importantly to understand the uniqueness intheir servings. It is essential to determining and plan prices of the product and services launchedby the company and portion in which it is to be served. The comparison between menus willfacilitate a better understanding of the market so that company design their practices and policieskeeping these things in mind. Question: Comparison between MenusWhile deciding menu for the wedding it is essential to compare menu of two or moreplaces to identify the prices and offering of the various organisation. Such occasion are rare suchas wedding and celebration so in order to ensure that activities and events go as planned menusof several other organisation is compared to compare it on various grounds such as:Pricing: it is one of the most important factor for which comparison between menus isdone. Large number of guest come from a cost conscious segment therefore comparison betweenmenus is done to ensure quality food is served to them at cost effective prices (Colchero and et.2

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Managing Food & Beverage Operations
|14
|2843
|81

Food and Beverage Operations Management: Evaluation of Existing Menu, Menu Costing, Pricing, and Sustainable Menu Planning for a New Italian Restaurant
|7
|1769
|480

Menu Planning in Hospitality Operations Assignment
|17
|4225
|457

Menu Development, Planning and Design
|8
|1907
|79

Hospitality operations: Assignment Solution
|15
|4705
|304

Business Portfolio: Tourism and Hospitality
|8
|1308
|355