Research Project Exhibition: Menu Planning and Event Analysis Report

This report provides a comprehensive analysis of food production systems, service styles, menu planning, and event organization, specifically in the context of a Research Project Exhibition. It evaluates various food production techniques such as cook freeze, conventional methods, sous vide, and cook chill, considering their suitability for the event and the St. Ermin's Hotel. The report explores different food service styles, including silver service, buffet, self-service, and family service, recommending the buffet style for the exhibition. Key menu planning considerations like feasibility, budget, and client needs are discussed, with a focus on Italian cuisine for customer satisfaction. Furthermore, the report examines factors for organizing off-site events, such as staff utilization, hazard analysis, and space utilization. It assesses the success of the exhibition through customer satisfaction, resource utilization, and feedback, offering recommendations for improvement. Lastly, the report evaluates ergonomic considerations, including space utilization, room layout, environmental quality (heating, ventilation, air conditioning), and audio-visual needs (lighting and sound).

Individual Reflective Report
Taking in consideration the Research Project Exhibition, write approximately one page reflection in which to
evaluate the suitability of the food production systems and food and beverage service styles used for this
event, comparing with different other systems.
For organizing the conference and banquet in St. Ermin's, I will make sure that the different production
and food systems are taken into consideration. Further, there are several production techniques which
assist in managing the event in an efficient manner. Thus, some of them are as follows:
 Cook freeze- In this method, the food is being cooked before the event and is reheated at the
time when it is been served. This is convenient for the hotel authority as they do not have to
cook for bulk of people at the same time when the event is going on. In St. Ermin's hotel, I will
adopt this technique for serving the food to the clients. Further, the food is reheated so that it do
not loose the real taste of it.
 Conventional method- This process is used when the food is to be served to small number of
people. In this method, the food is prepared on the choices ordered by the customers. They
preserve their raw materials in the cool place so that they do not loose their freshness. Further,
this method assist in providing the clients with fresh and hot food.
 Sous vide- The another name for this method is vacuum cooking. In this the food is prepared in
advance and are been preserved in airtight packets. When the clients order for the food than the
authorities of the hotel reheat the food which is been cooked earlier. To maintain the taste of the
food, it is been kept in the refrigerator so that it do not looses its taste (Pullman and Rodgers,
2010).
 Cook chill- It is the method in which the food is prepared in advance and is been chilled and
than stored. Further, while storing the food, the temperature must be low so that the food
remain fresh for longer time. When the food is to be served to the customers, it is been reheated
which assist in maintaining its taste and freshness.
Moreover, when the production process is been completed the next step is to serve the food to the
customers. It is very important to have an efficient serving style so that customers are impressed and
attracted towards revisiting the hotel. I will ensure that the best serving method is being used for
serving at the workplace. The following are the different styles for serving the food:
 Silver service- In this style the waiter of the hotel serves the food to every person with the help

of folk and spoon. They bring the food and serve it to everyone individually.
 Buffet- In this style the hotel prepares with different varieties of food and placed it in the hall.
The people have to serve their food themselves as per their preferences. As it is an exhibition
which means many people will be there so this method will be appropriate.
 Self-service- In this the waiter brings the food and puts it on the table. Further the members on
the table take their food themselves as per their choices.
 Family service- In this the main dish is served in silver dish or in plates. In this mainly the sweet
dish or the starters are being served.
Justify the selection and suitability of recipes for the menus that you proposed for this Research Project
Exhibition. (approximately half page)
For planning the menu for the food which is to served to the people who are attending the event or
occasion, it is important to consider the needs and requirements of the people efficiently so that
maximum satisfaction is been provided to them. Further, the food must be served as per the demand of
the clients. Thus in the research project exhibition, the hotel must provide with the Italian food in the
form of buffet as most of the people prefer and fond of eating Italian food. This will assist the
organization to satisfy the customers to a greater extent.
Analyse the key menu planning considerations for the Research Project Exhibition. In here you are expected to
analyse at least 2-3 considerations. (approximately one page)
The following are several factors which must be considered at the time of designing the menu:

 Feasibility and budget- The hotel authority must make the arrangements according to budget
given by the Ethames Graduate School. It will assist the hotel to organize the food and the
event in the best manner. Further, they must make sure that within the budget they must provide
with best quality food.
 Client's perception and needs- It is very important for the hotel to take into consideration the choices
and preferences of the people about the theme which they need to opt in organizing the exhibition.
Further, the food provided to them must also be as per the taste of the people.
In a reflective manner you need to discuss factors to consider when organising an off-site conference or
banquet, taking in consideration the experience with the Research Project Exhibition. You are expected to
discuss at least 2-3 factors. (approximately one page)
There are several factors which need to be considered for organizing an off-site event. Moreover, the
management of St. Ermin's must identify the needs and requirements of the clients so as to satisfy
them to the fullest. Further, the following are the factors which must be taken into consideration while
organizing an event:
 Staff utilization- The authority of St. Ermin's must make sure that proper utilization of all the
resources are been done. This will assist in enhancing the profit margin of the company.
Moreover, they must be given with several tool so that they can perform the operation in an
efficient manner.
 Hazards analysis critical control point- For organizing an off-site event, it becomes crucial
for the authority of the hotel to analyse all the factors which may cause harm to the clients in a
proper manner so that hazardous act could be prevented.
 Space-utilization- For organizing the off-site event, it is also important to make use of every available
space provided in the premises. They must evaluate the number of people which are going to attend the
event so that they can make efficient seating arrangement for them.

Evaluate factors to determine the success of the Research Project Exhibition and make recommendations for
improvement based on your experience in planning this event.
For evaluating the success of the event, it is important to make efficient interactions with the clients so
as to find the efficiency of the event, this will further assist the hotel develop with its services in the
future. The following are the factors which will help in determining the success of the event and
evaluate the recommendation for the future success of the company:
Customer satisfaction- It is important to find the satisfaction level of the customers, this means they
must be asked about the taste of food and the level of liking for the event managed. Further, this will
assist the organization to know about the weak points of the hotel and take several measures to
overcome them.
Resource utilization- It is crucial for the hotel to evaluate that all the resources which were planned
are fully utilized or not. This means the finance and the other resources promised to be provided are
been served in an efficient manner.
Taking feedbacks- For evaluating the performance of the event, they must go for taking feedbacks
from the people who have attended it. This will assist in determining the positive and negative points
of the organization.
Assess the ergonomic considerations taken in account for the Research Project Exhibition.
The following some of the ergonomic considerations for organizing the event at St. Ermin's hotel:
Space-utilization techniques
Room layout designs and managing seating plan for the guests- The authority of the hotel must take
into consideration the number of people who are attending the event. Further, the seating arrangements
must be made according to it. Moreover, as it is an exhibition event they must do the decoration which
appeal the people to a greater extent. This will help to attain good name to the hotel.
Quality of environment
It refers to providing with the positive environment for the clients so that the people become

satisfied and happy with the event. Further, the following facilities must be provided to make an
efficient event:
Heating and ventilation- The premise in which the event is been organized must have proper
ventilation and heating facility. Further, the temperature must be set as per the condition.
Air conditioning- It is very important to provide with efficient air-condition in the conference hall. This
will assist in satisfying the customers to a greater extent (Pantelidis, 2012).
Audio-visual needs
Lighting- In the conference or banquet hall, there must be proper lighting facility so that it may ease
the clients and they feel delighted. Moreover, they must have facility of generator so that it it do not
cause any resistance at the time of event.
Sound- There must be proper sound facility at the hotel. This means the equipments such as mikes and speakers
must be of high quality and should be checked twice before serving to the clients.

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