Analysis of Hospitality Interview Findings for Managing Foodservice Operations

Running head: HOSPITALITY INTERVIEW
HOSPITALITY INTERVIEW
Name of the Student
Name of the University
Author Notes

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HOSPITALITY INTERVIEW
Table of Contents
Analysis of the Interview Findings............................................................................................2
1. Evaluation of the findings, and its effectiveness in managing foodservice operations.........2
1.1 Type of Hospitality Enterprise.........................................................................................2
1.2 Cuisine Offered at the Restaurant and the Factors for the selection................................2
1.3 What is Front House Operations?....................................................................................3
1.4 Cost Control in Front House Operations..........................................................................3
1.5 What is Back House Operations?.....................................................................................4
1.6 Cost Control in Back House Operations..........................................................................4
1.7 Daily Financial Control of Business Operations..............................................................5
3. References..............................................................................................................................6
4. Appendices.............................................................................................................................8

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HOSPITALITY INTERVIEW
Analysis of the Interview Findings
1. Evaluation of the findings, and its effectiveness in managing foodservice
operations
1.1 Type of Hospitality Enterprise
Hospitality industry is defined as one of the categories of service industry that
includes the aspect of fooding, lodging and even event planning (Walker and Walker 2016).
There are five principal parts of the hospitality industry out of which food and beverage
sector holds prime importance. The type of hospitality enterprise discussed in the study is a
small Indian restaurant named XYZ located at Brisbane, Australia which falls under the food
and beverage industry sector.
1.2 Cuisine Offered at the Restaurant and the Factors for the selection
The type of cuisine offered at the restaurant is Indian as both the owner cum chief
chief of the restaurant XYZ is from Indian origin and hails primarily from India making the
preparation of the food authentic and tasty (Counihan and Van Esterik, 2012).
The factors that led to the selection of the genre of Indian food items is discussed
below.
 Brisbane has a huge number of Indian population and the dearth of good and authentic
Indian restaurants in the area make the presence of the restaurant inevitable
(Lawrence, Lyons and Wallington 2013).
 The chief chef cum owner of the restaurant being Indian makes authentic Indian food
with some of the ingredients sourced from the country making the taste of the food as
natural as possible.