Evaluation of Dining Concepts for The Park Hotel

Running Head: HOSPITALITY MANAGEMENT
Topic- Fine Dining concept in the Park Hotel
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2HOSPITALITY MANAGEMENT
EXECUTIVE SUMMARY
The report is based on the evaluation of the three different dining concepts for The Park
Hotel and also includes financial evaluation of the three restaurants considered for concept
evaluation. After evaluation it is found that the Park which was having poor customer handling
issues need to adopt the concept B of the Hub, fast food takeaway concept to support both its
financials and customer support base. Detailed evaluation based on food and beverage sector is
provided in the discussion section.

3HOSPITALITY MANAGEMENT
TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................4
DISCUSSION..................................................................................................................................5
EVALUATION OF DINING CONCEPTS.................................................................................5
CURRENT OPERATION........................................................................................................5
CONCEPT A (FINE DINING CONCEPT OF THE LEAF)...................................................6
CONCEPT B (FAST FOOD TAKEAWAY-THE HUB)........................................................7
FINANCIAL COMPARISION....................................................................................................8
CONCEPT RECOMMENDATION............................................................................................8
REFERENCES..............................................................................................................................10

4HOSPITALITY MANAGEMENT
INTRODUCTION
Food and beverage industry are one of the fastest growing industries globally (Davis et
al., 2018). The report is an evaluation of the three dining concepts applicable to the Park Hotel
and recommendation of the best concept for the organization in terms of services, customer
satisfaction and financial viability. Park hotel is currently doing poor in terms of customer
attendance and food service needs is not met holistically. The need for revamp is required in
terms of service style, food production and ambience. There are three dining concepts available
and need to choose the best with supportive data and information. Based on the best concept
evaluation, recommendations are justified by the use of various approaches used in food and
beverage establishments.