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Hospitality operations: Assignment Solution

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Added on  2020-10-22

Hospitality operations: Assignment Solution

   Added on 2020-10-22

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HospitalityOperations
Hospitality operations: Assignment Solution_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1The key milestones of history, origin and development of menu, basic category and type ofmenu in food & beverages outlets..........................................................................................1TASK 2............................................................................................................................................4Analyse the role and responsibilities of restaurant manager in Food & Beverages department4TASK 3............................................................................................................................................6Explain menu engineering and state the systematic approach that John Mclean can follow formenu engineering...................................................................................................................6TASK 4............................................................................................................................................8Issues involve in implementing strategies that recognise nutrition concerns for healthieroptions on menu.....................................................................................................................8CONCLUSION..............................................................................................................................11REFRENCES...................................................................................................................................1
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Hospitality operations: Assignment Solution_3
INTRODUCTIONHospitality industry refers to the group of companies which work toward delighting andaccommodating the customers through providing valuable services to them. This includesvarious field like lodging, event planning, theme park, travelling, accommodation and manymore (Sheresheva, 2016). The current report is about The Celeste Restaurant, part ofLanesborough Hotel which operates its business in London and offer variety of food items. It isnow planning to reinvigorate its menu card for enhancing its brand image and adding nutritiousfood in their list. This project includes an explanation about history of menu along with its typeand categories. Further it explains about the roles and responsibility of food & beveragesrestaurant manager. Apart from this it also includes description about the menu engineering andsystematic approach to apply it along with various issues that may be faced while preparingmenu. TASK 1The key milestones of history, origin and development of menu, basic category and type of menuin food & beverages outletsFood & Beverages is consider as the fastest growing industry throughout the world asgroup of companies belongs to this sector are keep on innovating their current process toenhance their standard or quality of services for satisfying customers. This sector involves thecompanies which operates their business in processing of raw material, packaging and deliveringthem. In these organisations food menu plays an essential role by displaying the list of food itemalong with their price per unit that are being offered by the particular restaurant or food outlet. History, origin and development of menu:The word menu is generally originated from French terminology where it means cuisines.Earlier restaurants doesn't maintain any physical menu rather their waiters read out the nameserved variety of dishes. After which people started adding chalkboard outside their restaurantdoor to list out various dishes (Jauncey and Nadkarni 2014). The physical menu was firstdeveloped in Paris which get changed throughout the nineteenth century from a single large pagewith lots of closely packed type, booklets and single sheet design with illustrations. Later withthe update of technology the physical menu changes with digital display. After this it getchanged with online menu over official website of restaurant. 1
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