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Food and Beverage Management- Doc

   

Added on  2020-03-16

10 Pages2309 Words35 Views
Running head: FOOD AND BEVERAGE MANAGEMENTFood and Beverage ManagementName of the Student:Name of the University:Author Note:

1FOOD AND BEVERAGE MANAGEMENTContentsIntroduction......................................................................................................................................2Analysis of the Interview Findings..................................................................................................2Type of hospitality enterprise managed by the chef....................................................................2Maintaining the cost control of front of house operation............................................................3Maintaining the cost control of back of house operation............................................................3Financial cost control methods applied in daily business operation of the restaurant.................4Evaluation of the findings and its effectiveness in managing food service operation.................5References........................................................................................................................................6Appendix..........................................................................................................................................8

2FOOD AND BEVERAGE MANAGEMENTIntroductionMarigold Restaurant is one of the leading restaurants in Sydney serving people withCantonese cuisines over the last 30 years. In the year of 1982, the “old Marigold” restaurantprovided varieties of Hong Kong cuisines to the people. The restaurant is famous for its lavishbanquets and it is one of the third leading restaurants at George Street in this group. MarigoldRestaurant is a dining restaurant and the ambience of the restaurant is perfect to spend time withfamilies and friends. This paper will highlight the summary of the chef of Marigold Restaurant.The restaurant brings richness, diversity and refinement of the Cantonese cuisines, a la cartadishes and varieties of banquets. The prices of the dishes are provided at an affordable rate to thecustomers. The chef of the restaurant maintains proper co-ordination with the back house ofoperation and the front house of operation staffs. The chef analyses the cost of operation of therestaurant and finds out various ways to reduce them (Benavides-Velasco et al. 2014). Analysis of the Interview FindingsType of hospitality enterprise managed by the chefThe executive chef of Marigold restaurant manages the entire kitchen brigades andprovides them the required training. He manages the kitchen staffs and tries to increase thereputation of the hotel by managing, training and providing them the necessary training.Marigold restaurant shares the tastes of Cantonese cuisine with their customers. The chef takescare that he provides the customer with fresh ingredients ranging from seafood to vegetables andvarieties of meat. The kitchen staff along with the assistance of the chef pays greater emphasison the freshness of the kitchen ingredients (Saleem and Raja 2014). The restaurant also has

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