Hospitality Operations Management Assignment - Lanesborough Hotel

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
1. Identifying the key milestone of the history, origin and development of the menus and
categories of menu...........................................................................................................................1
1. History, origin and development........................................................................................1
2. Categories of Menu............................................................................................................2
3. Types of menu....................................................................................................................2
2. Roles and responsibilities of Banquet manager in food and beverage department.....................3
3. Presenting the factors and systematic approach that John Mclean follow for menu engineering
..........................................................................................................................................................4
4. Presenting the issues which are involve in implementing strategies for healthier food options
for menu...........................................................................................................................................6
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality sector provide the basic necessities such as lodging, event planning, travelling
etc. The main aim of present report is to provide the importance of hospitality sectors and the
report is based upon a case scenario in which John Mclean is appointed as a director in
Lanesborough Hotel which is one of the most luxurious hotel in London. The present study
identify and outline the key milestone of the history, origin and development of the menus in
food and beverages outlets. Report also analyses roles an responsibilities of the Banquet manager
in the food and beverage department. Further, report also explain menu engineering, factors that
affect it as well as provide systematic approach that John can uses in a restaurant. Study also
presents the issues which are involved in implementing a wide range of strategies for healthier
options.
1. Identifying the key milestone of the history, origin and development of the
menus and categories of menu
Menu is a list of food and beverage that are offered to many customers and it can be
different for various restaurant.
1. History, origin and development
The first menu is appeared in China in second half of the 18th century. Before that the
people eating establishment or table d'hote served dishes which were chosen by the chef. The
word menu is the terminology of cuisine which is French origin. Menu is a list of prepared food
in which people choose their options and order food from, in a restaurant (Gursoy, 2018). The
establishment of restaurant and menus allow customers to choose their favourite dishes from the
unseen dishes that is actually produced according to the customer satisfaction. As the year
passes, various types of restaurant produces their own menus in order to attract wide range of
customers towards them.
In earlier times, menus were decided on simple plain paper and then they introduce on
menu boards or in a large poster or display boards to look more attractive. In 2000, there is
sudden new trend comes in the format of online menu, which restaurant introduce new menu
system in digital displays and online menu. Though, it is quite difficult to maintain it on internet
system but during the passes of year, this become very familiar and customers book their order
after seeing online menus.
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