International Hotel Resort and Restaurant Management

This document discusses the requirements and equipment needed for an international hotel, resort, and restaurant management business. It covers topics such as kitchen equipment, small ware inventory, sample food menu, floor plan, mission statement, promotional material for social media, and a weekly plan for scheduled posts.

Running head: INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
Name of the Student
Name of the University
Author note

1INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
The following requirements are to be fulfilled for introducing the business
kitchen equipment
The kitchen equipment for building up the new restaurant involves the following major
equipment are:
The refrigeration equipment is crucial in the foodservice establishments as it prevents the
foods from getting spoiled or melted. The refrigerators and freezers are necessary for the
different type of restaurants as it requires various features and the capacities.
The commercial grills are important as this helps to make Cuban sandwiches in a Panini
press, adding appetizing the grill marks for steaks and the grills comes in all sorts of shapes,
sizes, types and making it easy for finding an option which perfectly meets the requirements of
the business.
The salamander broilers are the equipment for the pizzerias, sandwich shops and the
bakeries as they allows you to finish off the dishes before serving to the customers.
The griddles are considered as the ideal pieces of equipment that are used for cooking
different foods like burgers, breakfast foods and the grilled sandwiches.
The ice machines are important as the soda fountains, when it comes to serve the
beverages. The ice machine creates ice and then dispense it into the ice bin or the soda fountain
for serving soda and ice water.
The grease traps are essential for the restaurant as the grease, sediment and the solids
enter the plumbing systems for creating the lengthy and the expensive pairs by using the grease
trap.
The chef knives, squeeze bottles and the commercial shelving are considered as
necessary equipment and the different types of this equipment are important part of the kitchen.
The restaurant POS system with the kitchen printer are used for printing the tickets for preparing
food to the guests.
Small ware inventory
The small ware involves anything from forks and the plates to pots and pans, glasses,
benders and the food processors. All these type of equipment is needed for preparing and serving

2INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
food and drink. This is very essential for focusing on the selected pieces that cannot supplement
the new ones if they gets damaged.
While bringing up new restaurants this should be focused that the esthetics of the small
ware and the quality that is important as the customer comes in direct contact with them.
Therefore the business is required to use the great type of the small ware in the restaurants. If this
happens that the restaurants are questioned for the brand pieces, which is important for
maintaining the reputation of the emerging business in the business sector (Lopez et al. 2018).
Sample food menu:
The business will offer broad range of coffee and the espresso products. All this will be
from the high quality Columbian grown imported coffee beans. The business will caters all the
customers by providing each customers grilled food and the business will also offer the non-veg
and the veg food. The business will specially involve the grilled dishes and along with that the
business will also involve various types of desserts. The baked items will be made freshly every
day.
Sample floor plan:
Source: created by author
Mission Statement and statement of who you
are as a restaurant and hotel
The business a
sandwiches at the competitive price for meeting
the demands of the business market varying from
middle income to the higher income sectors.
The mission of the manager of the restaurant is that the restaurant manager's duties
include coordinating restaurant operations, managing customer satisfaction, managing inventory,

3INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
coordinating employee scheduling, monitoring compliance with regulations, supervising and
developing team members, and promoting the restaurant brand.
Promotional Material for social media and weekly plan for scheduled posts
The business will be using the social media cites like Facebook, twitter and business cites
as the promotional devices by the following factors:
 Running contest on the social media for attracting attentions: the business will introduce a
contest in the social media by providing attracting offers, this will make the promotions more
effective in social media.
 Providing social proofs for building trust for the products: the business will provide the social
proofs by providing every details about the offers and the food quality the business will be
offering.
 Running deals and the promo codes on the social media for attracting customers: the business
will provide the running deals they will be offering in the business and the business also
declares the promo codes for attracting the customers.
 Advertising regarding the product for reaching wider: the advertising regarding the best and
the unique food that the business will be offering help the business to reach to wide groups of
people.
 Sharing the creative visual content for the better engagement process: the business shares the
creative and the visual content for better engaging public in the business. This will be done
by the visual content of the preparation of the food (Sajid 2016).
 Promoting the product in the social media communities: the business will also promote the
product in the social media communities by showing the positive reviews that helps the
business to attract more customers.
The weekly plan of the scheduled post:
Week 1: The manager of the emerging restaurant will be establishing a base that is by
determining the requirements of the small and large equipment.
Week 2- Week 3: The manager will make the staffs understands every details regarding the
revenue goals.

4INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
Week 4: In week 4, manager will identify the strategy by which the business operations will
continue and the effective strategies for operating in the business market.
Week 5: The manager is required to decide the sample menu of the foods they will be offering
Week 6: The discount and offers are required to be determined in this week
Week 7 and 8: The manager is required to determine the promotional activities and the
evaluation of the business process.

5INTERNATIONAL HOTEL RESORT AND RESTAURANT MANAGEMENT
References
Lopez, S.C., Tan, S.S., Villasin, W., Zarzoso, A.J. and Torregaza, M.L., 2018. Raspberry Pi 3 as
a Smart Stand-alone POS System in a Small Restaurant Business. Journal of
Telecommunication, Electronic and Computer Engineering (JTEC), 10(1-8), pp.47-53.
Sajid, S.I., 2016. Social media and its role in marketing.