Hospitality Management Report: Dinner Party Service Plan Details

This report provides a comprehensive plan for food and beverage service, focusing on a dinner party context. It begins with menu planning, considering buffet systems and various food options to attract customers. The report emphasizes the importance of maintaining quality standards, health, safety, and security in food preparation and service. It further discusses key factors determining the success of the service, such as taste, quality, hygiene, service efficiency, and feedback. The report offers recommendations, including implementing Hazard Analysis and Critical Control Points (HACCP) and employing skilled staff. The conclusion summarizes the critical factors to consider when planning food and beverage service for events, highlighting the importance of quality, hygiene, and effective service. The report is well-researched and includes relevant references.

HOSPITALITY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
1. Plan for the food and beverage service for dinner party....................................................1
2. Service maintaining standards of quality and health, safety and security..........................2
3. Factors to determine the success of service along with suitable recommendations...........3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Hospitality management plays an important role in the success of business and to gain
effective results at workplace. In this regard, several activities are performed by the manager to
create effective functioning in business environment (Aung and Chang, 2014). It assists to serve
some food and beverages at workplace. In this context, present report develops planning for
dinner party that assists to develop for planning different activities at workplace. In this regard,
report assesses menu planning for arranging the dinner party in Bangladesh. Further, different
factors that should be included in making the food sector of the event effective will be discussed.
1. Plan for the food and beverage service for dinner party
In respect for plan dinner in Bangladesh on Independence Day, menu planning
considered that compose series of several food items for meal. In order to compose menu, art and
needs careful make selection that attract customers of the country. There are different kinds of
menu planning exists that require for special party in which buffet system adopted by the
restaurant to attract their customers.
Buffet system
From the above menu, Buffet system is an effective method in which menu will be
designed. In this way, two types of buffet will be determined at workplace that would assist to
accomplish effective results in the business (Jung and Yoon, 2017). One is light buffet and
another is forked buffet. These buffet is very attractive and colourful plan that assists to attract
Bangladesh customers.
Menu for dinner
 In respect to develop menu for dinner, highly garnished and classical dishes provide for
party.
 There is high scope exists that showing skills for compiling menu.
 There are variety of things available that assist to attract customers for different dishes.
For instance, large joint could be carved in the restaurant for creating better balancing at
workplace. In this aspect, restaurant also develops their plans and activities through considered
several elements in the business. With this regard, decorated and giving proper support in the
enterprise. In addition to this, there are different activities also taken at workplace that make
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creative functions and operations in the business unit. There are different kinds of food menu
also develops for attracting people towards the dishes.
Type of establishment
Different types of establishment considered menu planning as per the requirement of
restaurant, industrial canteen, hotel, hostel, etc. Buffet system is an effective way that assists to
design menu at workplace and attract people towards the organisation. It also signifies food
preferences that must have seen for determines several activities at workplace.
There are different kinds of food and beverages implemented in dinner at workplace that
assists to accomplish effective results at workplace. For example, food in which rice, fresh salad,
fish, chicken, chips, etc. elements included that make effective functioning and outcomes to
develop target customers at workplace. It is the best way in which different kinds of products
easily attract customers to fulfil their needs. Further, in this way, different kinds of beverages are
also provided that make creative functions and operations in the business environment. For
example, coffee, beer, tea, different kinds of juices, etc. Moreover, there are different items that
also exist in desserts such as ice cream, apple cake, fruit salad, etc. (Grekova, Calantone and
Omta, 2016).
These kinds of menu easily attract different people in the business environment.
Therefore, they are developing their performance at workplace of Bangladesh.
2. Service maintaining standards of quality and health, safety and security
Quality standards' means to determine production and services planning for food and
beverages system. In this aspect, food and beverages preparation determines setting of quality
that assist to perform several tasks. With this aspect, in Bangladesh, quality means ensure
standards that are requires provide safety and maintain effective performances for storage food
properly. It is the systematic review in which food must be prepared, handle, cooked with using
procedures (Grekova, Bremmers and Omta, 2014).
In addition to this, health and safety is another important perspective that assists to solve
the key issue of organisation in an event. In this aspect, premises and equipment also considered
safety at workplace that assists to accomplish goals and objectives. With the help of proper
health and safety procedures, guests will be protected from danger. Respecting health and safety
procedures increasing trust and satisfaction that reduce cost of the insurance.
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In respect to create proper health and safety, equipment need to be washed cleanly so that
restaurant can avoid illness of food at workplace. Success of the business also depends on the
quality performance which is needed to perform standards and skilled people to make successful
results at workplace. It is the systematic process in which cooking must be preserve that assists
to maintain effective standards at workplace (Davis, Lockwood and Alcott, 2013).
3. Factors to determine the success of service along with suitable recommendations
To conduct a food and beverage service event for LCC's dinner party for the celebration
of Bangladesh Independence Day is not enough rather, it is required to perform it effectively by
ensuring success in all the key factors that integrate to become service. First of all, it is necessary
to plan the menu effectively by considering likes and specialities of the place. In addition to this,
it is also required to make food products as per the needs and demands of attendants (Bradley, an
et. al., 2017). First thing that influence a person to consider the food and beverage service
effectively is the taste of offerings. There exists some factors which will help in determining the
success of service. Some of them are as follows:
 Taste: It is the most important factor on which the eaters made their views. The food and
beverage developed for the dinner party at Bangladesh should be effective to be liked by
the people.
 Quality: This factor of measuring success of services is beneficial for both the receptors
and food and beverage sector. It is necessary for the food and beverage providers to
ensure the quality in the developed products. It helps in assuring health security to the
takers.
 Hygiene: In the present era that is facing various environmental issues, hygiene is the
most important factor that is considered in the food and beverage sector. The absence or
leniency maintained while assuring hygiene in the production can impact overall kitchen
operations ((Giritlioglu, Jones and Avcikurt, 2014).
 Service: Wait is what people hates the most. They further demand for nice treatment with
the service providers. Service of the providers should be effective enough to avoid any
time lags, shortages, etc. In addition to this, the service renders are required to treat nicely
with the party attendants.
 Leftovers: It is the most simpler and inexpensive way to determine effectiveness of
dinner party that is organised in Bangladesh. It states the quantity of food and beverages
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that are left after the party is over. If people will like the products then this quantity will
be less and in this way, success of service can be measured (Cousins, Lillicrap and
Weekes, 2014).
 Feedback: This is the most effective way to analyse actual effectiveness of the services
rendered to party attendants. For this, people will be asked for their perception on the
food service in context to taste, quality, hygiene, service, etc. This will help in analysing
the direct results by identifying the consumers' perception on the LCC's dinner party for
the celebration of Bangladesh Independence Day. (Powell and Nguyen, 2013).
Thus, these are the major factors that will help in determining the success of LCC's
dinner party thrown at Bangladesh to celebrate its independence day.
Recommendations: In order to make the food plan more effective, below are some
recommendations that can boost the service:
 It is recommended to implement hazard analysis and critical control points (HACCP) in
the kitchen operations (Hazard Analysis Critical Control Point (HACCP), 2017). It is a
systematic approach to ensure food safety from biological, chemical and physical hazards
in the production process that can harm the finished products. By implementing this,
hygiene in the operations can be achieved (Jung and Yoon, 2017).
 It is further suggested to possess skilled and effective employees in all the sectors such as
cooking, servicing, etc. It will help in boosting the effectiveness of work. Also, the
competencies will assist in getting work done on right track by applying right skills.
 In order to amplify the taste, the food and beverage establishment is suggested to involve
highly effective chefs in the kitchen. Further, they should have specialisation in the field
of culinary added in menu (Aung and Chang, 2014).
CONCLUSION
From the above report, it can be concluded that there are various factors which are
required to be considered while planning food of an event. It is further necessary to ensure
impelling presence of the quality, hygienic, service effectiveness, taste, food selection, etc. In
order to maintain the mentioned standards, effective tools are discussed in the learning. Further,
different parameter to judge the success of LCC's dinner party for Bangladesh's independence
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day are analysed to measure the effectiveness of the event. This information will help in pursuing
similar events by considering the lacking factors obtained in the present work.
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REFERENCES
Books and Journals
Bradley, D. M., an et. al., 2017. Human capital challenges in the food and beverage service
industry of Canada: Finding innovative solutions. Worldwide Hospitality and Tourism
Themes, 9(4), pp.411-423.
Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and Beverage service. Hachette UK.
Davis, B., Lockwood, A. and Alcott, P., 2013. Food and beverage management. Routledge.
Giritlioglu, I., Jones, E. and Avcikurt, C., 2014. Measuring food and beverage service quality in
spa hotels: A case study in Balıkesir, Turkey. International Journal of Contemporary
Hospitality Management, 26(2), pp.183-204.
Grekova, K., Calantone, R.J. and Omta, S.W.F., 2016. How environmental collaboration with
suppliers and customers influences firm performance: evidence from Dutch food and
beverage processors. Journal of Cleaner Production. 112. pp.1861-1871.
Jung, H.S. and Yoon, H.H., 2017. Error management culture and turnover intent among food and
beverage employees in deluxe hotels: the mediating effect of job satisfaction. Service
Business. 11(4). pp.785-802.
Powell, L. M. and Nguyen, B.T., 2013. Fast-food and full-service restaurant consumption among
children and adolescents: effect on energy, beverage, and nutrient intake. JAMA
pediatrics. 167(1). pp.14-20.
Aung, M. M. and Chang, Y. S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
Online
Hazard Analysis Critical Control Point (HACCP), 2017. [Online]. Available through:
<https://www.fda.gov/Food/GuidanceRegulation/HACCP/>
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