Food & Beverage Management - PDF

Added on - 21 Apr 2020

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Running head: FOOD & BEVERAGE MANAGEMENTFood & Beverage management[Bellini Italian Restaurant]Name of the student:Name of the university:Author note:
1FOOD & BEVERAGE MANAGEMENTExecutive summary-The study covers a very brief but an interesting discussion, which is beneficial for the restaurantchains across the globe. Offering the most attractive menu style has always been a challenge forthe different restaurants across the globe. The paper shows the pros and cons in brief of the threestrategies such as the “a la carte”, “all you can eat buffet style” and “Table D’hote (Deals)service”. The paper also depicts the importance of monitoring the operation for sales volume andthe food wastages.
2FOOD & BEVERAGE MANAGEMENTTable of ContentsIntroduction-....................................................................................................................................3Main body-.......................................................................................................................................31. Analysis of the effectiveness of Francesco’s strategy-............................................................32. Key information to observe over the coming few weeks-.......................................................52.1 Customer visitation and perception-..................................................................................52.2 Maintaining food preparation and the wastes on a daily basis-.........................................62.3 Different contribution margins (buffet vs. a la carte)-.......................................................62.4 Overall outcome on the sale volume and profitability-.....................................................6Analysis (Discussing the key points)-.............................................................................................7Investigating the problem and recommending the relevant solutions-............................................7Conclusion.......................................................................................................................................8References-......................................................................................................................................9
3FOOD & BEVERAGE MANAGEMENTIntroduction-There are few specific strategies, which reputed bar & restaurant chains across the globeimplement to reduce the wastages of food and increase the sales volume. Strategy making isrequired in the entire services, which is offered to customers at such places. However, there arecertain areas that specific consideration while planning the strategies. Planning the mostappropriate menu is the one such consideration that restaurant chains nowadays plan.Additionally, they do not rely on a single menu style. They rather keep on scuffling between thedifferent types of standard menu depending on the sales volume, which they monitor afterimplementing the particular menu style (AbuKhalifeh and Som 2012). This particular study isbased on an authentic Italian restaurant, which is based in Australia. The study focuses on agiven case scenario that state some critical issues in the Bellini Italian Restaurant. Those issuesare decreasing sales volume and wastages of food in particular. Francesco Del Piero who is theowner of the restaurant is worried on the performance. The owner has decided to switch over to“all you can eat buffet concept” from the previously implemented A La Carte menu style. Thestudy focuses its inspection on the viability of the adopted strategy in terms of sales volume overthe coming few weeks and the food wastages on a daily basis.Main body-1. Analysis of the effectiveness of Francesco’s strategy-It rather appears as a potential option to switch to. The “all you can eat” buffet menu style lookseffective in reducing the average spending on the food & drink items on a daily basis. Theselected style offers foods and drinks in a packaged system, which means that customers are
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