Assignment | Hospitality Industry

HOSPITALITY
ORGANISATION

Table of Contents
INTRODUCTION................................................................................................................................3
MAIN BODY.......................................................................................................................................3
1. Determine and outline of history, origin and development of menu, basic categories of menu
and types of menu in food and beverage.........................................................................................3
2. Role and responsibilities of restaurant manager in food and beverage department....................5
3. Explain Menu engineering and impact of there functions in Celeste restaurant.........................6
4. Analyse the strategies that recognise nutrition concern for healthier menu option.....................7
CONCLUSION....................................................................................................................................8
REFERENCES.....................................................................................................................................9

INTRODUCTION
Hospitality sector defines the relation between visitor and organisation, where the staff
receives the people with good way. In hotel industry hospitality sector played an important role.
Event planning, room services, accommodation facilities, entertainment tools of guest are the
functions of hospitality sector (Allegretto, and Reich, 2018). This sector is worked in restaurant,
hotel, resort in the form of housekeeping, kitchen workers and manage all the work of hotel
management. Lanes borough hotel, in London is one of the best luxurious hotels in the world.
They give there top services to there guests such as free Wi-Fi connection, laundry service,
pet friendly environment etc. they awarded by the best spa and club hotel in 2017. This project
discussed the outline of history and development of Menu, basic menu categories and there menu
types. Also analyse the role and responsibilities of different management department in food and
beverage sector. At last this project is also identified the issues in implementation within the
strategies of planning healthier food menu with full of nutritions.
MAIN BODY
1. Determine and outline of history, origin and development of menu, basic categories of menu and
types of menu in food and beverage
Lanes borough hotel is the most famous hotel in London. They have a 93 luxurious suites
and bedrooms in there hotel. They started a new restaurant named Celeste, the aim of opening this
restaurant is to serve tasty food within various different type, they provide healthy food with full of
nutrition (Davis, and et.al., 2018). In this area they provide extra services such as spas, exercise
room, and swimming pool. John McLean change the menu of Celeste restaurant for maintaining
there good brand image in hotel business.
History of development menu: after the interior of hotel menu is the second reason to attract
customers toward there restaurant. Menu describes the type of food and beverage which they
offered to there guest. It is a list of food which has been prepared by the management of restaurant.
In the world there are so many people who does not have time to make food for themselves, this is
the purpose of making menu to provide food in the largest population areas. It is made for serving
tasty and good meal to guest. Lanes borough hotel made menu according to taste of there guests. In
the ancient time the word menu describe the leisures' meal within different variety of foods. In
menu there are so many dishes mention in the list (IVAN, and ŠULCOVÁ, 2015). The main motive
of making menu is provided customer's food with their own choice, it also shows image of there
management department. Good menu and food service impact on hotel business. The hole concept
of making various dishes according to choose of guests attract them toward the restaurant tasty

food.
Basic categories of menu and there types in food and beverage: Menu is the most important part of
restaurant and hotels. This hospitality sector provide the best food service to there guests. They need
to make healthy and tasty food with full of nutritions. A list of various type food help to know the
taste of customers. Basic categories of restaurant menu is described in five types: A la carte menu,
wine or beverage menu, static menu, Du Jour menu and dessert menu (Kandampully, Zhang and
Bilgihan, 2015). Menu is also classified in different forms such as food price, schedule, food
speciality etc.
1. A la Carte menu: this is a French word which means “ by the menu”. In hotel and restaurant
industry this menu is used to separate each food with there price, and offer to there customer
according to taste and there budget. In this menu there are many numbers of food choice.
Such as starters, soups, vegetables, breads etc. through this menu people choose meal
according to there preference. The price of A la Carte menu is high more than the other
menu types.
2. Wine/ beverage menu: In hotel sector there are so many restaurants who provide wine
facilitate to there customers. In this menu they offer different taste of wines, teas, coffees
such as black coffee and strong coffee according to people demand.
3. Static menu: used of this menu is a long year ago. Most of favourite fast food restaurants
such as Pizza hut, Domino's, kazoos pizza etc. reflect static menu in there types of food. In
pizza corner it reflects through such fast food varieties like Meat lovers and veg lovers etc.
they made burger for vegetarian and non vegetarian people.
4. Du Jour menu: this type of menu is changes according to the seasonal items of food. Such
as beans which is also a seasonal item. Including this menu in restaurant they give discount
offer to customers (Types Of Menu. 2017). This menu is changed on daily on the bases of
available food items in restaurant.
5. Dessert menu: this is the last step of food which provide by the staff members of restaurant.
In this menu they offer restaurant famous dessert to customers. Like ice cream in different
flavour to the other restaurants' menu.
6. Table d'hote: it is a multi cuisine menu which include many meals within only few qualities
are charged at set price. Table d'hote menu is also known as Fixed price menu which have
tasty food within affordable budget.
7. Fixed menu: In some restaurant they set fixed menu style, according to these charges of
food will be set there is no chance to low down the rates and choices of food in it. It get

changed is a lot of consumer demand in foods.
8. Cycle menu: Cycle menu is a program of menu which is repeated terminated a specific time
period. It was a different day of cycle that must be changed in 4 weeks.
Source: Types Of Menu. 2017
The owner of lanes borough open a restaurant named Celeste, in this restaurant they offer
customer great taste of food to people. They decorate there dinning room in the latest interior style
which attract customers. Hospitality sector of this restaurant provide there the best and tasty food to
people. They also used other food menu like combination, fixed menu, meal times, breakfast menu
etc. through this list of menu the organisation attract customer and make there hotel business
successful in all over the world (Kim, Vogt and Knutson, 2015). The main aim of this restaurant is
made healthy and nutritional food which maintain good health of customer. They provide many
other facilities to entertain there guests such as Spa and club. Accommodation is the best service of
this hotel. In this restaurant they include all the menu and there various types of food within there
prices. The used of all this menu in restaurant create food items more tasty and delicious.
Innovation in food increase people interest for buying food items of this restaurant.
Types of meals
 Breakfast: It is the first meal of the day, included coffee, tea or some additional things.
 Lunch: Lunch has been taken in the middle of the day. This must be included more variety
of foods much than breakfast. It will be taken around 1PM.
 Dinner: dinner is the main meal or the last level of meals. It will be taken around 7 to 9 PM.
 Speciality: children's: thus, for children's restaurant cook some special food or offer some
sweets. Mostly for kids they make chocolate biscuits and low spicy food etc.
 Brunch menu: brunch menu means a menu which has to be taken after a late morning.
Illustration 1: Food menu

2. Role and responsibilities of restaurant manager in food and beverage department
Position title: Restaurant Manager
Reports to: Director of Food & Beverage
Position summary:
Manager of Celeste restaurant has played there role and responsibilities in managing food
and beverage department. The role of restaurant manager is to maintain profitability and quality of
food. There responsibility is to create healthy and familiar atmosphere by the behaviour of there
staff toward customers. They also maintain productivity and food quality in making tasty food.
Role of manger is hiring those people in food and beverage department who had the knowledge of
making food tasty and healthy and also have the technique for making innovation in food.
Responsibilities of restaurant manager is managed there staff member in proper way of making
healthy atmosphere (Kirkpatrick, and et.al., 2014). They also lead there staff in good manner and
work with them as a part of there team. Recruiting, supervising, training, managing budget,
promoting business in market place etc. are the responsibilities of restaurant manager.
Celeste restaurant manager make promotion strategies to attract people towards there
restaurant. They give better training to there staff member. Managing budgets is also the part of
there job responsibilities, they make budget according to the profit of business. They provide the
best food and beverage items to customers within full of nutrition elements. They give
advertisement through magazine, television, newspaper and holdings for promoting there
restaurant business in front of marketplace. They also provide home delivery services to customer
which help them to stay connected with them for a long time. Manger also focused on making
hygienic and clean environment in place where they make healthy food for people.
Managing food is another responsibility of restaurant manager, they have to be very careful
about the quality of food product and focused on there making process. Before presenting food in
front of there customers they have to taste it first and then offer the people. Dining experience is
the most important part of there role, they have to create this experience in dining area for
returning customers daily and also for some special occasions and functions. Great experience of
guests make business profitable and increase there growth of organisation (Lee, and Kim, 2015).
Hospitality sector is very important in every hotel and restaurant (Hospitality Redefined. 2016).
Role and responsibility of restaurant manager is to manage there business by making strategy and
policies which is different and unique from the others. Manager is responsible for all the activities
in restaurant.
Restaurant Manager responsibilities: Manager play their important role in managing all over the
activity of restaurant. They need to complete the needs and demand of consumers, by

understanding their preferences and other things. They also make some new strategies and plans
for increase their business growth and profitability.
3. Explain Menu engineering and impact of there functions in Celeste restaurant
Menu engineering define the profitability of businesses and popularity of food menu or
items, and also explain how all these factors impact the position of food items mention in Celeste
restaurant menu. The motive of menu engineering is to make profit by per customers. It also helps
manger to understand the performance of their menu during a decided time period. Thus, it is used
in hospitality sector of hotel and restaurant. John McLean follow four types of menu engineering in
Celeste restaurant in lanes borough hotel London.
 Psychology: restaurant manager take care how the customer understand there menu. This is
based on needs and requirement of people. They make menu which attract the customers.
Celeste restaurant manager making menu that is look more attractive than the other
hospitality sector of restaurant. They offer the best healthy food in good taste within
reasonable price.
 Managerial accounting: this is the second factor of menu engineering. In this point they
make menu which attract customer towards the purchase of high price products, that make
business progressive. The aim of this restaurant is to gain high profit through promotion and
high purchase of there food items. Celeste restaurant create there menu within good price.
 Marketing and strategy: marketing of any product or business is the first step of making
profit and attract customer's. Celeste restaurant manager making marketing strategies to
attract people with there great food services. They also make changes in food items
according to the taste and demand of customers. There food presentation is very different
from the other hospitality industry. Menu of this restaurant manage there good image in
front of other people and also for there regular guests.
 Graphic design: design of Celeste restaurant menu impact on there business and guests
minds. They need to focused on the layout and design of menu because they played an
important part of people attraction.
All this menu engineering factors impact on high profit of business and growth of
productivity. Thus, it effects the hole management system in Celeste restaurant. To increase the
organisation business they make strategies and plan which is highly different from the other hotel
industry (Nascimento, Rabelo, and Riella, 2017). For setting engineering menu in restaurant they

decide menu in low food prices. They should make food according to the targeted people and
focused on there taste and needs of items. Advantage of menu engineering is that they increase
growth of product selling. Owner of restaurant focused on quality of food within good price and
value of money.
Definition of menu engineering: it is the best and effective way which increase profitability and
popularity of restaurant. It is a way to plan or create menu in order to raise profitable nutrition to
guests.
Reason of menu engineering: it is very important for increasing restaurant profit margin and
success. According to this menu customers get more attract then now.
Menu engineering matrix:
It can boost menu foods item's popularity and profit. It also raises the growth and earning margin of
restaurant business. It is the best way of study about menu items quality, owner will understand
their menu items cost and actual value.
4. Analyse the strategies that recognise nutrition concern for healthier menu option
Celeste restaurant aim is to provide healthy and tasty food to there customer with full of
nutritional elements. The manager of this restaurant is focused on hole process of food making by
there staff members and food department. They hire the best chief in restaurant how make tasty and
healthy food. Through food and beverage management they make changes in it and manage there
reputation in business world. There menu is created by the needs and requirement of customers. In
there menu they add diet food items for health conscious people with minerals and vitamins. By
using different types of menu they make breakfast, dinner and lunch in form of various types with
Illustration 2: Menu engineering matrix

the help of some innovative tools. They used strategies of making food healthy, nutritional, with full
of minerals.
In this restaurant manager make strategies and plan to attract customer's. They make changes
in according to guest needs and there preference. They make planning for deciding menus for food
and beverage sector of organisation. The Best strategy of attracting customer's is promotion and
marketing of business through advertisement. People watch advertise of there food menu this will
encourage them to buy high price food items. They also need to disused with there food department
to make innovation in food items and include nutritional supplement in there food to make them
healthy and tasty. They used different techniques to create food with full of minerals and protein
(Swinburn, and et.al.,2015). There main motive is to gain profit through selling high cost food
products in good quality to customer's.
They make strategy which is very simple to understand by the people. They provide healthy
drinks to customers such as diet cokes, green tea with different taste etc. they also make sugar free
food for diabetic customers. They serve there best services through hospitality sector of restaurant.
Manager make changes in food items regarding the taste, needs and requirement of customer's.
Strategies and planning help restaurant manager to make there food menu structure in proper way
according to people demand and needs of taste. Tasty food with full of healthy supplement such as
nutritional, mineral, vitamins etc. attract customer's toward the brand. Planning new menu for
people how take healthy food in there daily basic routine impact on business growth.
All this process of making tasty food increase profit of organisation and create there good
brand image in marketplace.
Six nutritions: nutrition is very important to stay fit in health as well as life's.
 Water is the basic need of human body. 60 percent of water accounts is needed in human
body. All food transits through blood that consists of water.
 Carbohydrate is very necessary for human. Person need to intake 65 percent of calories,
which give them energy to leave their life's completely.
 Protein, body want protein to grow normal or to maintain tissues and hormones. Protein also
help to fight with many diseases and safe our muscle mass.
 Fats, human body want some fact to grow body functions normally. It will help in
absorption of vitamin, in the growth of tissues etc.
 Vitamins A, B, C or D is very important for human growth, without this they can not leave
their life's activitly.

 Minerals, minerals are carbon lacking and inorganic substance which assists with sustaining
life process.
Nutrition Guidelines: focus on vegetables and fruits, this help to grow human body
normally. People need to eat fats free and health food with full of nutrition.
Eat healthy food like grains, cereals and many other nutrients items, second stage people need to eat
fruits as well. They need to drink milk which help to grow body faster.
Nutrition concerns in purchasing: costumers need to purchase nutritions products and items
which help to improve their body growth more than now. People need to purchase high amount of
nutritions items because it will decrease after storing.
Nutrition concern in storing: at the storing time consumers need to buy some heavy
nutritional food products which can be stay after making them in stock at a long period.
CONCLUSION
Above the further study it has been concluded that hospitality sector played an important
role in restaurant and hotel industry. Hospitality organisation used different types of strategies
which helps to attract customer's towards there business. They make innovation in food menu. In
this project history of developing menu has been included. Hospitality organisation also include the
basic categories of menu in restaurant food menu to provide best and tasty food in various form to
Illustration 3: Food pyramid

customer's. They used all the types of menu. Further, above this project is also explained the role
and responsibilities of restaurant manager in food and beverage department. The role of manger is
to make planning of food which increase the profit in business. They used menu engineering factors
for the growth of productivity. Thus, this factors help to know the taste and preference of people. At
last in unit it mentions strategy that recognize nutritional supplement for healthy food menu.
REFERENCES
Books and Journals
Allegretto, S. and Reich, M., 2018. Are local minimum wages absorbed by price increases?
Estimates from internet-based restaurant menus. ILR Review.71(1).pp.35-63.
Davis, and et.al., 2018. Food and beverage management. Routledge.
IVAN, M. and ŠULCOVÁ, R., 2015. HEALTHY MENU ACCORDING TO STATISTICAL
RESULTS. PROJEKTOVÉ VYUČOVÁNÍ V PŘÍRODOVĚDNÝCH PŘEDMĚTECH.p.113.
Kandampully, J., Zhang, T. and Bilgihan, A., 2015. Customer loyalty: a review and future directions
with a special focus on the hospitality industry. International Journal of Contemporary
Hospitality Management.27(3).pp.379-414.
Kim, M., Vogt, C.A. and Knutson, B.J., 2015. Relationships among customer satisfaction, delight,
and loyalty in the hospitality industry. Journal of Hospitality & Tourism
Research. 39(2).pp.170-197.
Kirkpatrick, and et.al., 2014. Fast-food menu offerings vary in dietary quality, but are consistently
poor. Public health nutrition.17(4).pp.924-931.
Lee, S.Y. and Kim, J.A., 2015. The development of institutional food-service menu with temple
food. Korean Journal of Community Nutrition .20(5). pp.338-350.
Nascimento, L., Rabelo, H. and Riella, G., 2017. Menu Choices with Categories. mimeo,
Universidade de Brasília.
Swinburn, and et.al.,2015. Strengthening of accountability systems to create healthy food
environments and reduce global obesity. The Lancet, 385(9986).pp.2534-2545.
Online
Hospitality Redefined.2016[ONLINE]Availablet hrough:

<https://www.oracle.com/in/industries/hospitality/index.html>
Types Of Menu. 2017[ONLINE]Available through:
<https://www.enotes.com/homework-help/what-six-main-types-restaurant-menus-one-them-
167253>