...skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and...
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...shoppers and the structure of it looks like a high end state of the art building and great atmosphere to it. They have a wide variety of foods and depending on what you get to eat it’s a normal level price or it can be a high end price. The cleanliness of the facility will factor a test. As I walk into the restaurant the hostess immediately assist’s you in a way that you’re the number one priority to them. Also, the Wine Tasting Room greets you as well. What a great way to start off the experience by a phenomenal greeting and welcoming. The design of the building itself was astonishing. The layer of brick inside the facility and the lighting was well prepared for the human attraction. The website stated that it took some time for the planning of the design to be well played out to establish something that no one has ever seen before. They want something that will put a name to it and make it one of the well-known restaurants in the area. The music that was being played had a great sense and tone to where the relaxation was the key when you come and sit down to eat and try their famous wines. Once you walk through the restaurant to be seated you see several barrels and wine glasses hanging off the ceilings. The area has a great space to move and it doesn’t get...
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...SWOTT Analysis Strengths • Offers new type menu not available in the area • Huge selection of menu items to choose from • Prices are cheaper than competitors • Customer service is high • Small overhead • Menu Flexibility Weaknesses • Restaurant is not established and new – no market presence or reputation • Cash flow issues in early stages Opportunities • Food conscious – healthier choices • Working with local farmers to supply organics products • Little competition in market Threats • Operating costs • High turnover rates for employees • Changing customer demands • Perception of product Trends • Healthy, organic food Introduction A restaurant owner who fails to plan plans to fail. Most restaurants will succeed, provided that their owners are determined, stubborn, and willing to take control of those variables that can be controlled. Changes in markets, competition, products, and customer perceptions are inevitable. Restaurants that can adapt to such changes because of foresight and careful planning will profit. A written business plan is helpful in so many ways that the time and effort to write and update it are trifling in comparison to the benefits it gives. Concept Organics is a unique concept. It will very easily fit into the marketplace. This health conscious concept is very desirable. Organics Salad and Sandwich Shop will be a low priced...
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...grade will be based on demonstrating that you have read the case carefully. You will not receive credit for this discussion if you post vague, generic comments that do not reflect an understanding of the Chipotle case. If you haven't done so already, read the case before you participate in this discussion. •Let's assume that you decide to open a Mexican fast-food restaurant and you are doing some strategic planning to determine how you will compete successfully against other restaurants. In the geographic region where your restaurant is located, you've determined that Chipotle Grill will be your biggest competitor. What does Chipotle do especially well -- i.e, core competencies -- that will make it difficult for you to compete against them? What significant challenges and obstacles might you face in competing with Chipotle? What could you do to draw customers away from Chipotle? Chipotle Grill has focused on providing quick service without compromising on quality. By limiting their menu to specific items and being able to duplicate the same quality for each menu item over and over again, they have created more than a fast-food experience. The open-air atmosphere combined with the one-on-one service provides customers a feeling of importance when ordering. The customer has continuous input throughout the process and allows them to see their entrée being prepared. The ability to view the food preparation area has become desirable for many clean and health conscious customers...
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...14 February, 2011 To Mr. Navid Ahsan Chowdhury Course Instructor Department of Tourism & Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions...
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...The diner's vinyl booths made customers feel self-conscious when they sat on them. I very effeminate poof sound reverberated around the diner as people sat down; giving the illusion of flatulence before they started their meal was a common occurrence. This happened to Brad, Carl, Matt, and Danny, as they sat down in succession. Benjamin O'Malley, a bar fly to the diner, whose animadversion was rather negative when it came to criticizing the menu, felt the font was too lazy, the letters were limp and bubbly, and the pictures lacked good profile, but then again, laziness does inspire hunger so maybe it was a trick to persuade the treat. Also, feeling an itching of co-dependency had to veer to the jukebox to play a song just in case someone gets...
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...Final Business Plan ‘Food plaza.com’ MGS 607: Technology Management and E-Business Semester: Fall 2010 Instructor: George Sanders Table of Contents 1. Overview………………………………………………………………………………………3 1.1 Basic Model…………………………………………………………………………..3 1.2 Work flow…………………………………………………………………………….3 1.3 Extended features……………………………………………………………………4 2. Market Analysis………………………………………………………………………………5 2.1 Sales Distribution…………………………………………………………………….5 3. Industry Analysis……………………………………………………………………………..7 4. Marketing Strategy…………………………………………………………………………...7 5. Operations Strategy…………………………………………………………………………..8 6. Forecast and Financials……………………………………………………………………..10 7. Stages of Development………………………………………………………………………14 8. Funding Estimates…………………………………………………………………………..15 9. Website Prototype…………………………………………………………………………...16 10. Future Plans…………………………………………………………………………………20 1. Overview: Foodplaza.com is a web site which will be first of its kind in the Indian market. The website offers customers a common platform to order food online and avail other services from a wide range of restaurants. It provides a better interface to the customers to know more about the range of restaurants where they can order from with a list of variety of food items along with the description and cost. It also provides an opportunity for small and medium restaurants to increase their visibility and customer base. 1.1 Basic Model: Our web...
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...Unlike other restaurants located in highly commercial and congested areas, Crimson Chakra which is located in a quiet residential area in Adyar can startle you with almost everything it offers. A beautiful Kerala style house with a good layout of chairs, an alley of seating facing the waddle pool with some falls and a quiet private dining area all put together in one of the best ambiances among restaurants in Chennai is what makes up Crimson Chakra. INNOVATIVE COMPONENTS OF THE RESTAURANT 1) CANDLE ROOM 2) PET ZONE 3) WATER TABLE 4) GAMING ZONE FOR KIDS 5) SPECIAL DISCOUNTS FOR WOMEN GROUPS 6) BAKERY ESPECIALLY FOR DESSERTS 1) CANDLE ROOM What sets apart Crimson Chakra from most of its other competitors is most definitely the “Candle Room” - definitely one of the most innovative components of the restaurant. The Candle Room, as the name suggests is a candle lit room only for couples for a special afternoon or evening filled with romance. The candle room comes with its own waiter who is at your beck and call and can be summoned only with a buzzer. Utmost privacy with more than 50 candles lit, delicious food and lovely music playing in the background will definitely transport anyone to a world full of beauty and love. This room comes at a very reasonable rate of Rs. 3000 inclusive of lunch or dinner for two. 2) PET ZONE Definitely one of the most fascinating and innovative ideas a restaurant could come up with, Crimson Chakra is one of the...
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...RUNNING HEAD: Menu of Changes at Applebee’s Menu of Changes at Applebee’s Marketing Management Situational Analysis While their menu changes from region to region to accommodate the tastes of people in different parts of the country, it is still a mostly "American" menu with large portions. Usually the menu consists of such items as spinach and artichoke dip, fried chicken, different types of steaks, salads, as well as hamburgers, French fries, ice cream and apple pie. These are different types of foods from those offered by Chili's, and they promote more of a small town family feeling as compared to Chili's party mood. Atmosphere is another characteristic that shows how Applebee's is a small town restaurant and Chili's is a party restaurant. For example, it can be seen that Applebee's strives to be a hometown restaurant bar and grill. Applebee's likes to call itself a "neighborhood" place to go. In order to enhance the small town neighborhood image, Applebee's uses light pinewoods for trim for the tables, bench seats, and chairs. The booths are roomy to accommodate lots of people. Free balloons are offered to kids in the restaurant as well, further promoting the neighborhood feel. In general it can be said that Applebee's atmosphere is that of a small town, neighborhood, and family restaurant. External Environmental Analysis (outside the organization) Economic According to restaurant.org, restaurant-industry sales are forecast to advance 3.9 percent in 2010...
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...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...
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...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation;...
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...One of the potential opportunities Chris and Erica have is proximity to their ideal client base. They could pass out menus for catering, dining or even carry out menus, and if they do cater maybe even a limited type delivery service to some of the companies as well this would not only separate them from their competition considering they would be the only restaurant to offer all of the services. The menu is the key element from which all other details revolve. The second opportunity is marketing: having people try some samples while passing out menus and creating lunch specials. Where I work restaurants do this all the time, in fact last week Friday day I had a free sandwich for lunch from one of the Conner restaurant and I liked it and I’m now planning to go there for a sandwich when I’m at work. So I believe this separates you from any other business in the area especially being new you have to go out and get your customers just not expect them to come go get them. I think these are all very good ideas for their restaurant and very good ways to bring people in the front door. Infomercial: A couple of years ago I bought a Vonage phone from the TV. I watched this infomercial over and over before I decided to purchase it. The reason I bought it was, because I truly believed I could make unlimited nationwide and internal calls to any country for the same monthly payment. This was so compelling to me because I have family abroad and I do spend a lot a month to keep in touch but...
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...you would consider when planning a new menu for the restaurant . (10) As the manager I should know that the soundness of the menu contributes greatly to the meal experience because the menu is the kitchen blueprint . The factors used in planning a menu include : facilities for cooking and service , staff capability , pricing policy based on costs , business promotion and marketing , balance, availability and season of supplies and clientele . (i) Facilities for cooking and service Equipment must be adequate , particularly as improvisation often leads to poor safety and hygiene practice . It is important to realise , as well , that any unfair loading of work in one production or service area may lead to bad feelings and a lowering of staff morale . (ii) Staff capability The menu should match the capabilities of the cooking and service staff. In some cases a meal does not live up to a customer’s expectations , because of a mismatch of skill and output . In some cases with a limited range of experience ,the staff may not have a full understanding of the universally acceptable standards that prevail in the industry . (iii) Pricing policy based on costs Some items may require little or no preparation before being sold whilst others will require little or no preparation before being sold whilst others will require lengthy and complex preparation and cooking . (iv) Business promotion and marketing The physical appearance of the menu is a factor in raising...
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...aware that if she doesn’t change what she’s doing in some way or another as soon as humanly possible, she will never get to the point in her career where she no longer has to consider making tough and life alternating decisions. Analyze Ms. Rosa Besitti, the owner and manager of Besitti’s Restaurant, is reviewing and analyzing the slow growth of her restaurant and deciding whether she should either continue trying to grow her industry, or switch to joining a common fast-food or family restaurant franchise chain. If she decides to keep Besitti’s Restaurant under her name, the wisest thing to do in order to move forward, Rosa should explore the possibility of creating and performing a S.W.O.T. analysis. A S.W.O.T. analysis is a structured planning method used to evaluate the strengths, weaknesses, opportunities and threats involved in a project or in a business venture. She knows that her biggest and most valuable strength is that she has a great location for her restaurant. She also has a potential for a lot of business because of the large amount of traffic in her restaurants location. Also, because it is located in a popular shopping center, many...
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...Professional Kitchen Techniques 2 Module Code: CA50011E Title: Kitchen Operations Management and Menu Development Student ID: 21261013 Attn: Nathan Vasanthan Date: October 2015 Contents Page 1. Summary 2. Introduction 3. Methodology 4. Restaurant sector 5. Menu’s 6. Dish development process for the target audience 7. Cost 8. Food quality (taste) 9. Food safety 10. Cultural restrictions 11. Environment sustainability 12. Conclusion 13. Appendices 1. Summary In a restaurant menu development is a very vital essential towards the restaurant whether you are changing the dishes on the menu or adding something new towards the menu as it is the restaurants most influential marketing tool. A menu must have an impact on firstly purchasing and budgeting, this will determine the primary tool of what ingredients you will need to buy. Choosing the equipment and supplies is also essential as you will need to know how many customers you will be serving and the choice of commercial kitchen equipment supplies e.g. roasted and broiled meat you would need to purchase a heavy duty broiler, steak knives and a rotisserie oven. A menu will also help determine what type of staff and training is given for example you should hire a chef that has expertise cooking and then will help to develop the menu efficiently. In order to market a restaurant you will need a menu as it will help you promote the restaurant. 2. Introduction The aim of this report is...
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