Hospitality Operation Management | Assignment

Added on - 12 Nov 2020

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Hospitality Operation
Table of ContentsINTRODUCTION...........................................................................................................................3TASK..............................................................................................................................................31. Identifying the categories of developing a menu and various types of menu which arepresent in Food and Beverage outlets..........................................................................................32. Analysing the roles and responsibilities of Food and beverage director within a foodand beverage department in Celeste restaurant of Lenesborough hotel................................43. Menu engineering and determining the factors that help in accomplishing thesystematic approach that need to be followed by john Mclean in order to reinvigorate themenu in Celeste restaurant of Lenesborough hotel................................................................54. Implementing the wide range of strategies that help in determining the nutritious values inorder to produce healthy food products in different Food and beverages outlets.....................8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONHospitality operations can be considered as the relationship between guest and host thatincludes various practices such as serving people with quality based food and beverages,facilitating the rooms or staying places for travellers etc. This study is based on the hospitalitypractices of Lanesborough Hotel. It is one of the most luxurious hotel of London that who wantsto add Healthy speciality menu in order toreinvigorate the menu of Celeste Restaurant. Thisresearch will focus in developing different categories of Menu and its various differenttypes. The study will also provide Roles and responsibility of food and beverage directorin order to improve the food and beverage department of the Hotel. It will also providefactors that will Help the director John Mclean to accomplish menu engineering task ofCeleste Restaurant. This study will also help in understanding Nutritious concern of Foodand beverages industries.TASK1. Identifying the categories of developing a menu and various types of menu which are present inFood and Beverage outletsFood and beverage industries deals with vary broad categories such as providing restaurants,Coffee shops, banquet halls etc. It can also be considered as catering industry that will beresponsible serving various foods and beverages to people which operates their business on fullycommercial basis (Ahmed, 2018). Commercial food and beverage outlets may be defined as thoseoperations that generates large profits and revenues by serving people with delicious tastes of food.History of the menuIt has been identified that in Historically menu contained only basic food items. There was noimages, no ingredients described in it. it was simple and not so attractive. In mid 20thcentury somerestaurant’s hire menu specialist to design menu.The menu included categories like appetizers,desserts and beverages. But with evolution of technology menu design completely changed. itallowed restaurant to develop highly attractive menu. There were various categories included in it.moreover, it also showed what each food item will contain.It can be identified that the menu is the primary selling tool For Celeste restaurant that helpin providing the wide variety of items for consumption purpose. Menu cards generally considers list
of items available in the restaurant along with their prices and external features that helps indetermining the style of services that are offered by Celeste restaurant of Lanesborough hotel inLondon. Menus are decided on the basis of the marketing policy, customer requirements and pricingpolicies that are considered after strict observation of competitor companies. Although it may bedeveloped in various different categories in which hotel industries generally offer different types ofmeal experiences.Categories of the menuThere are various types of menus available in restaurants which can be described below:Table d' hote:It is the practice of providing set menu for consumers.generally adopted byLanesborough and generally their adoptions are used for different kinds of facilitations to customerssuch are as follows:Banquets: These are Fixed types of menus which contains fixed prices of items and usuallyprovides no choices to the customers.Buffets: This types of Meals Vary according the different occasions in the region. Itcontains the single finger buffet where many large dishes are available. Such buffets are consideredas the platting system which is commonly wedding receptions, pre receptions presentations andconferences etc.Coffee houses:It is recently added in the menu list of Celeste restaurant that help thecustomer in setting menu for twelve to eighteen hours. Such menu are reasonably priced whereprices are categorised according to the individual dishes or section (Baiomy and Jones, 2016). Suchtypes of menu card offer convenience type of food category that requires less preparation and thesedishes are prepared quickly such as Omelets, Hamburger etc. Plate service or counter services areoffered here.A la Carte:such types of menus in Celeste restaurantr are served as the separate dishes rather thenconsidering them as a part of the set meal. It is the practice of ordering separate dishes from menuwhich cannot comes under the combo offers.Combination of Table d' hote and A la carte: here the combination of set menu cards andseparate dishes are preferred by the customers of Celeste hotel which offers variety of choices toconsumers.Fixed menus and cycle menus:Some Hotels also offers fix selling prices of the items thatpopularly contains main dishes according to the preferences and taste of customer. Many restaurants
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