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Food and Beverage Management Assignment- Hilton Hotel

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Added on  2020-06-06

Food and Beverage Management Assignment- Hilton Hotel

   Added on 2020-06-06

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Food and Beverage Management Assignment- Hilton Hotel_1
Table of ContentsINTRODUCTION...........................................................................................................................3MAIN BODY...................................................................................................................................3Development of Menu for the wedding .................................................................................7RESEARCH MEASURE ADOPTED IN THIS ASSESSMENT...................................................8Time of the Day......................................................................................................................8Consumer Types.....................................................................................................................8Wedding Party Budget...........................................................................................................9Dietary Need.........................................................................................................................10Inclusive Prices.....................................................................................................................10Availability of raw materials................................................................................................11Staff Capability.....................................................................................................................11Final Menu Presentation.......................................................................................................12CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14
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INTRODUCTIONTraveller and visitors are increasing rapidly every year as people tend to like spendingtheir time and holidays by travelling various places. There have been notices a huge rise in thenumber of tourist which is also indicating the development and growth of United Kingdom. Asthe tourism industry is developing, the hotel industry are also grabbing this opportunities toexpand their businesses (Alonso and Liu, 2012). Hilton Hotel is one of famous internal hotelchain with more than 855 hotels worldwide. They are developing a new menu plans for thewedding purpose for more clients. This report will go through an analysis over menu comparisonin order to create a new menu. This will also assess various elements required for this projectsuch as raw material, budgeting, types of consumers and many others. MAIN BODYMenu consist of the list of dishes and items that are offered to the service users. Theservice that are offered to the consumer or potential buyer which includes the details of cost aswell. Menu is one of the useful tools which provide an overview of the dishes, foods andbeverages that is offered by an organisation. This is most significant part of a hotel industry thatare available for enterprise in organised and effective manner. Hilton Hotel is developing awedding menu for which comparison of various menus would be undertaken. But first, this isessential to understand the basic definition of menu comparison. Menu comparison refer to the estimation or consideration of dissimilarities andsimilarities between two and more things. It defines the superlative and comparative analysisincluding the positive and negative aspects in order to come up with effective outcome. A menuis a presentation of listed details of items of foods which are served in the hotel and restaurants.This is being developed after comparing two basic menus and designing an appropriate planningwhich is followed to feature possible options and trends of food for the lovers of food. HiltonHotel has been working to design this new menu for the wedding purpose in order to meet thedetermined outcome (Ashurst, 2016). The major aims of comparing menu by Hilton Hotel is toevaluate trending foods and beverage preferences, priority of menus and understanding interestof service user over the specific one in order to create a new modified and better menu. Thedifferent types of menus are described below as:3
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Table D' Hote menu: In this menu there is fixed plate system which are offered to theguest. The prices of these food remain fixed weather the quantity of food changes. Foods areoffered to the potential customers so that there is less wastage of food. A la carte Menu: This is the most common type of menus which are offered byrestaurant operations. This is the French word which is related with offering products accordingto customers choices (Bhushani and Anandharamakrishnan, 2014). The menu has the major aimnot to waste the food products thus utilising all the resources effectively. The menu containslunch, breakfast, dining and room services for all the potential customers.Cyclic Menu: This menu is mostly adopted by mega retailers which are called as subways. This menu suggest that menu of cycle goes around and every day new dishes are preparedand they are decided beforehand.Here are mentioned two different menu for the events and parties organised beforewedding of Hotel Hilton (Responsibilities and Specific Duties of a Chef, 2014). This contains thelist of different cuisine and benevolences which is compared in order to analyse the best likeddishes:Menu 1: ( English )Menu 2: (Asian & Chinese )StartersCream of Chicken soupPrawn cocktailWaldauf saladGreen saladMain coursesHunter’s chicken served with volute sauceRoast beef served with brown sauceLamb chops served with mint sauce(Above mentioned all cusine will servedwith roast and lionise potatoes & Mashed)DessertsDiplomat puddingApple pieBread & butter puddingLemon souffléFruit salad served with creamWineBeerStartersTofu & Lettuce Clear SoupSoups ChineseCorn & Crab Meat SoupHot Chilli ShrimpsStarters & SnacksCrab & Tofu DumplingsCrispy Prawn CrackersVegetable TempuraFried Squid with Spicy SaltMain courseSon-in-Law Eggs Fried Clams with Coriander, Chilli and Yellow Bean SauceBon-Bon Chicken with Sesame SauceChinese Rice Salad Dim SumsPickled Sweet & Sour CucumberThai Beef with Noodle SaladAn mixed selection of freshly prepared4
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