Hospitality Operation Management Assignment - Case Study

Added on - Nov 2020

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HOSPITALITYOPERATIONS
Table of ContentsINTRODUCTION...........................................................................................................................31. Key milestone of the history, origin and development of the menu, basic categories ofmenu and types of menu within any food & beverage outlets....................................................32. Analysis of roles and responsibilities of Food and Beverages Director within Food &Beverage department...................................................................................................................63. Menu engineering, factors and systematic approach that John Mclean can follow for menuengineering in Celeste Restaurant in Lanesborough Hotel.........................................................74. Issues involved in implementing a wide range of strategies that recognise nutrition concernfor healthier options on menu....................................................................................................8CONCLUSION................................................................................................................................8.........................................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONHospitality operation management involves with multiple activities and it is mainlyengaged with variety of staff members that includes from buying raw materials, producingquality of finished food and beverages, maintaining good quality of services to the customers. Itis very important in hospitality operation to prepare and deliver tasty as well as healthy food andbeverages to customer. In order to improve and overcome improper food preparation it isimportant to practice excellent services, maintain clean surrounding and invite ambience.According to case study, John Mclean was appointed as the Food & Beverage Director in theLanesborough Hotel. He has gone through various Food & Beverage management courses fromrecognised and reputed organisation. He is quite competent in handling four basic field whichincludes food groups,food pyramid, recommended dietary allowance, minerals, vitamins andfinally menu engineering. This report covers history, origin and development of menu , basiccategories of menu and types of menu within in Food and beverage outlets. It also covers aboutthe roles and responsibilities of Food and Beverage directors within food and beverage
department. This report focus on menu engineering and analysis of factors along with theimplementation of wide range of strategies that recognise nutrition concerns.1. Key milestone of the history, origin and development of the menu, basic categories of menuand types of menu within any food & beverage outlets.In hotel and restaurant, menu is considered as a list of food and beverages that is offeredto customers for place their orders. Through menu guests are able to choose their taste food itemand beverages from a list of options.HISTORY OF MENUIn context with the history, origin and development of menu, it is termed as list ofprepared food that was discovered dating back to the song dynasty in China. Due to largepopulation, the merchants and dealer found an effective way to cater to the customers that hadvery limited time and energy to prepare food items in evening. The word “menu”is French originthat is usually use for the terminology of cuisine. Menu is ultimately derives from the Latin“minutus” which means something made small. Earlier the original menu was offered asconsumers choice that were mainly prepared on small chalkboard. The menu as firstlyformulated and implemented in China during the second half of the eighteenth century or the eraof romantic age. Earlier, dishes was chosen and prepared by chef or proprietors before the arrivaland establishment of menu. Customer use to ate only those food items that was severed for thatparticular day. With the arrival and establishment of menu at restaurant and hotels customers areable to choose and select food items or beverages from a list of unseen dishes. The dishes wereproduced and prepared on the basis of order placed by the customers. Moreover, the arrival ofmenu allows customers to spend money according to their affordable prices or as little moneythey want to spend on their food consumption(Wright and Ransom, 2005).In context to economics of menu production, in mid of 20thcentury there were manyrestaurants that relied on different menu specialists in order to design and print menus forimplementation in food and beverages businesses. Before the introduction of digital printingthere were niche printing companies that use to print coloured menus on offset presses. It termsof economics the practice of printing coloured menus becomes very impractical and expensiveafter short time duration. Later menu shell was developed in order to overcome this issue. Duringeconomics crisis there were many restaurants and hotels that where facing issues with the incurcosts to reprint the menu as the inflation causes increase in the prices. In order to modify menu
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