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Hospitality Operation PDF

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Added on  2020-10-22

Hospitality Operation PDF

   Added on 2020-10-22

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Hospitality Operation
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Table of ContentsINTRODUCTION...........................................................................................................................1MAIN BODY...................................................................................................................................11. Key milestone of history, origin and development of the Menu, and types of Menu withinfood and beverage ......................................................................................................................12. Roles and responsibilities of Director of food and beverage..................................................33. Menu engineering and its factors and systematic approach which can be followed byorganisation.................................................................................................................................54. Issues for implementing the nutrition strategy in food and beverages....................................7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
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INTRODUCTIONHospitality refers to the relationship between the visitors and host or the act or practiceof being welcoming. As this includes the reception and entertainment of guests, visitors orstrangers, resorts, special events and other services for tourists. To better understand thisconcept, The Lanedborough Hotel, London, United Kingdom is being selected. The history,origin and development of Menu, basic categories of Menu and different types of Menu withinfood and beverage outlets. There are various kind of manager in food and beverage department,so the roles and responsibilities of Restaurant manager is being explained in this report. As factorand systematic approach for menu engineering which can be adopted by restaurant is also beingdiscussed in this report. There are various issues involved in the execution of strategies whichrecognise nutrition concerns is also being discussed in this report.MAIN BODY1. Key milestone of history, origin and development of the Menu, and types of Menu within foodand beverage Food and beverage refers to the processing of raw food material, packaging anddistributing them. As any product which mean for human consumption apart from thepharmaceutical passed through this food and beverage industry. Menu is a list of prepared food items which includes price per unit. Menu is the main wayto give or take orders from visitors. This helps guest to make aware about the food and theirprices for a particular place.History, origin and development of MenuMenu is a list of prepared foods which was discovered back in China. The word menu isconsidered as terminology of cuisines and is a French origin. This was originated from LatinMinutus, something made of small. This menu concept first introduced in China during thesecond half of eighteen century (Bowie and Buttle, 2013). Prior to this menu concept as theserver was used to take orders from unseen menu and prepare the food according to the customerorders. Category of MenuThere are different categories of menu which is being adopted by service provider inorder to provide better service to the customers and attract more customers. As menu makes1
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