Menu Engineering in Hospitality Operations
13 Pages3390 Words142 Views
Added on 2020-10-05
About This Document
Analyses of roles and responsibilities of manager of food and beverage restaurant.4 TASK3 6 3. Celeste menu, origin and development of menu.3 TASK2 4 2. Analyses of roles and responsibilities of manager of food and beverage restaurant.4 TASK3 6 3.
Menu Engineering in Hospitality Operations
Added on 2020-10-05
ShareRelated Documents
Hospitality Operations
Table of ContentsINTRODUCTION...........................................................................................................................3TASK1.............................................................................................................................................31. History, origin and development of menu and different types of menu......................................3TASK2.............................................................................................................................................42. Analyses of roles and responsibilities of manager of food and beverage restaurant. ............4TASK3.............................................................................................................................................63. Explanation of menu engineering and various factors for systematic approach of menuengineering.......................................................................................................................................6TASK4.............................................................................................................................................94. Identifying and analysing the issues involved in implementing wide range of strategies......9CONCLUSION..............................................................................................................................11REFRENCES.................................................................................................................................12
INTRODUCTIONHospitality is the relationship between guest and host. This industry provides food andbeverages, accommodation facilities to their clients. It is a broad categories of different servicefields like travel and tourism, recreation, lodging, etc. Organisation undertaken in this report isCeleste Restaurant in Lanesborough hotel in London and deals in food and beverage industry. Inthis report, identification of menu, its origin and development of menu in food and beverageindustry will be discussed. It will also define the various roles and responsibilities of differentdepartments in the industry. Further explanation of different factors and explanation of menuengineering is elaborated. Later part of the report will examine the different strategies for helathyfood options in the organisation. TASK11. History, origin and development of menu and different types of menu.Menu is a list of food and beverages in a restaurant through which customer can orderdishes and meals (Yousuf, Taylor and Taylor, 2015). Menu was first appeared in China duringthe mid of eighteenth century and discovered from Song dynasty in China. It was the mostpopulated cities of that time and business man of that time thought to target those people who arebusy and have little or no time to cook food in the evening. The word “menu” is originated fromFrance, which means “minutes” and this signifies something made small. It is a statement thatcreates a link between the restaurant and the customer. Restaurant commits themselves toprepare the food in accordance with whatever is mentioned in the list and customers accepts theoffer and undertakes the meal in dealing with sum of money for that particular meal. Theyreflect the quality of the restaurant and the choices they offered to their customers. They mustalways be easy to read, understandable, clear and updated. Types of menuMenu can be presented in various forms and Celeste Restaurant can adopt any of thegiven method or types of menu :-Breakfast menu: They are the list of items offering customers a wide range of breakfastdishes which are served in morning hours and contains healthy and nutritious ingredients.This restaurant can have variety of dishes of eggs, sandwiches in various varieties, fruits,beverages like milk, tea, coffee, juices, etc.
Lunch Menu: It contains the items and dishes from light meal to elaborated one. Peopleconsume them in afternoon (Bilan, 2019). Restaurant can provide several combos in theirlunch menu. It offers appetizers, salads, curd preparations, chicken, sandwiches, rice, etc.Brunch menu: These menus are designed for customers who wish to wake up late in themornings. It contains dishes and items from breakfast and lunch both. Children's menu: These menus are created for children's. It can be done on birthdayparties. Restaurant will provide items which are liked by kids like chocolate dishes, pizza,pastas, etc.Categories of menuThere are various categories of menu, which Celeste restaurant can use to attract moreand more customers and they are discussed below :-A la Carte menu : When a restaurant offers separately priced products then it isdescribed as A la Carte (Bowie, Buttle, Brookes and Mariussen, 2016 ). In French word,it signifies selecting from card. By listing various options individually, customers getsflexibility in selecting the items.Du Jour Menu : These menus are usually written on chalk boards or digital displaymenus. They are modified or customised everyday or throughout the day. Celesterestaurant can use these kind of menu for a particular item that will be served on a singleday only.Beverage menu : These are the very trending menus, as it gives variety of options to thecustomer to choose a drinks like cocktails, beers, wine, etc. Celeste restaurant canprovide numerous options to their customers in drinks and beverages.Desert menu : As sweets and deserts are the very important menu. Some people thinkmeals are incomplete without desert (Dixon, 2017). So Celeste restaurant can providespecial and various kinds of desert options which will attract customers and kids. TASK22. Analyses of roles and responsibilities of manager of food and beverage restaurant. Position Title : Restaurant ManagerReports to : Director of food and beveragePosition Summary : Manager is the person in the Celeste restaurant who is accountablefor certain task or work in an organisation. They are responsible for overall operations for the
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Hospitality Operations (pdf)lg...
|11
|3252
|421
Menu Planning in Hospitality Operations Assignmentlg...
|17
|4225
|457
Assignment | Hospitality Industrylg...
|12
|3929
|278
Hospitality Operation Management Assignment - Case Studylg...
|13
|3715
|287
Hospitality operations: Assignment Solutionlg...
|15
|4705
|304
Menu Planning and Designlg...
|6
|1323
|196