Menu Planning in Hospitality Operations Assignment

Added on -2020-12-09

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HOSPITALITYOPERATIONS
Table of ContentsINTRODUCTION...........................................................................................................................1MAIN BODY...................................................................................................................................11.Identify and outline the key milestones of history, origin and development of the Menu,basic categories of menu and types of menu within Celeste restaurant in Lanesborough Hotel12.Analyze roles and responsibilities of Food and beverage Director within Celeste restaurantin Lanesborough Hotel...........................................................................................................43.Explain menu engineering and identify factors and state systematic approach for menuengineering in the Celeste restaurant in Lanesborough Hotel................................................54.Identify and analyze issues involved in implementing strategies that recognizes nutritionconcerns for healthier options on menu when planning menus for Food and beverage outlets 7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONHospitality Operations is the relationship between guests and hosts and involves act ofbeing hospitable. It is the practice of rendering services to guests by managing activities andprocesses of several areas or departments like front desk management, food and beverage andHR planning (Ivankovič, Jankovič and Peršič, 2010). The report is prepared in context of theLanesborough Hotel which is one of the luxurious hotel in London. It will discuss the menuplanning and engineering for Celeste Restaurant which is the restaurant operating withinLanesborough Hotel. Assessment will also identify and analyse different strategies to recognizenutrition concerns while preparing menu plans for Celeste Restaurant. MAIN BODY1. Identify and outline the key milestones of history, origin and development of the Menu, basiccategories of menu and types of menu within Celeste restaurant in Lanesborough HotelHistory of Menu: Menu is the French originated terminology of cuisine which is a list of prepared food andbeverages available in a restaurant that guests or customers can choose from options. It haschanged over the years with the society's changes in customs and traditions and has developeddifferent forms of expression. Many restaurants that served variety of dishes had no physicaldesign of menus. The original menus offered to consumers were prepared on small chalkboardsthat used to display the dishes prepared for the particular day. Customers during that period atedishes that was serving that day and meals were served from a common table.
The establishment of restaurants and menus allowed customers to opt from a list ofunseen dishes that are produced to order according to the selection of guests. The physical menuhas its actual development in Europe and changed throughout the 19th century and followedtypographical innovations of that period (Park and Kim, 2014). Classical menus offered seven toeight courses in the order; appetizer, soup, fish, meat or poultry, vegetable, salad, dessert andoptions of meats or cheeses. It transformed from single large pages into leather covered bookletIllustration 1: Menu of Trident Hotel(Source: The Evolution of Restaurant Menus, 2016)

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