Hospitality Operations Management Assignment : Lanesborough Hotel
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Added on 2020-12-09
Hospitality Operations Management Assignment : Lanesborough Hotel
Added on 2020-12-09
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HOSPITALITYOPERATIONS
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................11. Outlining key milestones of the history, origin and development of the Menu, basic categories of menu and the types of Menu within any Food & Beverage outlets...12. Roles and responsibilities of a Restaurant manager within food and beverage department ofselected firm.................................................................................................................................23. Explaining menu engineering and analysing its factors with systematic approach.................3REFERENCES................................................................................................................................5
INTRODUCTIONThe operations of hospitality management program give various business skill along withwork in wide area in multifaceted industry. It consists of areas such as housekeeping operations,human resources planning, front desk management and food and beverage management. Thepresent report will discuss about food and beverage industry with Lanesborough Hotel and it willdetermine and outline its key milestones of origin, history and development of menu along withbasic categories of menus. This report will articulate types of menu in outlets of food andbeverage. In the similar aspect, it will perform critical analysis of roles and responsibilities ofrestaurant manager with this food department. Further, it would be explaining menu engineeringalong with identification and factor analysis with systematic approach. In the same series, it willrepresent implementation of wide strategies for recognising nutrition concern for healthier optionon menu while planning menus for outlets of food and beverage.TASK1. Outlining key milestones of the history, origin and development of the Menu, basic categories of menu and the types of Menu within any Food & BeverageoutletsThe food and beverage industry is one of the highly competitive. The history of menu canbe redirected to its origin. Menu is defined as a list of food items offered to the customers ineffective manner. The menu was being discovered back to Song Dynasty in China. In mostpopulous cities of that time, merchants found that people are too busy in their life and they do nothave time to prepare food for themselves. Thus, merchants made an attempt to provide food tothem. Chinese cuisine from different variations led to preparation of menus by caterers or list offood available to them (Jeong and Jang, 2018). The origin of menu was being taken from Frenchword means “minutus”. Thus, the word menu has been originated from the French word. Thecustomers provide orders based on the type of menu offered by restaurants. The menu items havechanged now as people are becoming health conscious, thus, superior and healthy quality food isdemanded by them. The changes have taken place over the time. Menu items have changed for attracting thepeople’s attentions and enabling customers’ satisfaction in effectual manner. Earlier, small teamswere implemented who check on regular basis the phone numbers and orders were being taken.While, due to technological advancement, menu has considerably change as digital outdoor menus1
are flashed by which customers can seek menus and order items. Thus, these milestones are beingachieved by menu over the time.The basic categories of menu in Food & Beverage outlets are as follows-A La Carte:It is a type of food menu which is used for pricing the food separately for giving properchoice to customers in accordance to their budgets and tastes. It includes meals like starters, soups,seafood, meats, poultry, vegetables, breads, deserts, beverages etc. Thus, it is made and option isgiven to select food of their choice.Table d’ hote: This type of menu is means that menu is divided into number of courses and having limitedor no choice to customers to choose from. In addition to this, SP (selling price) is generally fixedand dishes are made ready at a time which is already set (Wang and et.al., 2017). One of excitingfact about this menu is that these are never remains same and changes frequently and price ismentioned at bottom right hand side corner. Example, soup or appetizer, tea or coffee. Combination menu:As the name suggests, this type of menu is combination of a la carte and table d’ hotemenus. A la carte menu may offer perfect combination of rice/beads, vegetables in the entrée dishprice. While, table d’ hote menu offer option of whole meal or choice of various related foods.Cyclic Menu:The cyclic menus provide regular guests variety of menus. The cycle may be on the basis ofa daily, weekly or monthly basis. These menus are generally found in type of down-town lunchrestaurants dedicated to most frequently guests. Resorts which are located isolated also offer cyclicmenus to customers. Fixed menus:Fixed menus are those which have large variety of meals and carried on for a long and dailyfor a period of months like that of traditional restaurants. It has variety of guests and repeat guests'sfrequency is less. The transit hotels, weekend resorts often include fixed menus as visitors arrive infor short time period. Types of menuBreakfast-2
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