TERM PROJECT – FSM 2085 HOTEL FOOD & BEVERAGE OPERATIONS
By
Chia-Yi Liu
Meng-Chieh Chan
George Fisher
Yihong Xu
LinhDan Nguyen
Johnson & Wales University
Class Title and Number
Term Date
Matthew J. Samel
Table of Contents
Title page 1
Table of Contents 2 SECTION I Project Introduction 4 Explanation and Definition of Hotel Outlet 4 Explanation and Description of Sample Hotel’s Chosen 4 Summary and examples of what “others” have said about the Outlet 7
SECTION II Standardized Recipes, Converting and Costing 10 Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10 Standardized HACCP Recipes 11 Cost Cards 21 Comparison of MMP and Selling Price 26 SECTION III Equipment & Cooking Methods 28 Introduction; The importance of Selecting Equipment & Cooking Methods 28 Equipment Needed to Produce and Serve 28 Cooking Methods and Techniques Used 30 ?? Outlet: Do the Selected Cooking Methods and Techniques Work? 30 & Suggestions for Improvements based on Outlet and Target Guest
SECTION IV Ingredient Category Research 32 Introduction: Definition and Description of the Ingredient 32 Trends Associated with the Ingredient 33 Impact of the Trend on the Hotel, Foodservice, or Outlet. 34 SECTION V Purchasing Specification 36 Introduction: Define and Describe Purchasing Specifications 36 Purchasing Specifications Example: (Meat, Poultry, Fish or Seafood) 36 Purchase Specification Rationale (Meat, Poultry, Fish or Seafood) 36 Purchasing Specifications Example: Produce (fresh) 36 Purchase Specification Rationale Produce: (fresh) 36 Purchasing Specifications Example: Dairy 36 Purchase Specification Rationale Dairy 36 Purchasing Specifications Example: Convenience item (Non-perishable) 37 Purchase Specification Rationale Convenience item (Non-perishable)37 ?? REFERENCES- (Works Cited Page) 38 APPENDIX A. Menus from the (3) Sample Properties 42
APPENDIX B. Picture of the Property and Outlet 49
SECTION I - Project Introduction A. Explanation and Definition of Hotel Outlet & Explanation and Description of Sample Hotel’s Chosen
Lounge is one of the Hotel Food and Beverage Outlet that would be an ideal relaxing location for customers to meet immediately after checking into the hotel for a family meeting, business meeting or group meeting and light snack. Selling foods and alcoholic and non-alcoholic beverage become secondary service in the lounge.
Business people will be the main target customers in the lounge not because they have ability to pay more money than other groups of people but they usually come to a hotel for a business conferences and meetings. Therefore, lounge provides them a place not only for waiting and relaxing before and after the meetings but also gives them a suitable environment for having a meeting in the lounge. Moreover, family is another main customer because they can meet and have some small portion foods and drinks right after they check-in into a hotel.
Ritz-Carlton Hotel’s Lounge (SF) is open 24 hours a day and 7 days a week, which mean they are operating every day. Thus, they can satisfy customers’ needs and wants more fully. The Window Lounge in Four Seasons Hotel (LA) has two working hours. From Monday to Saturday, the lounge starts at 11am to 1:30 pm. However, on Sunday, it only begins at 5pm to 12:30am. Mandarin Oriental Bangkok’s Author Lounge only opens for business from Monday to Saturday at 11am to 8 pm.
Unlike other Hotel Food and Beverage Outlet such as, Restaurant, Room Service and Banquet that they have more choices for deciding their menu items, lounge usually provides easy-taken and easy-prepared foods. It is easy to find small portion snacks on the menu in lounge. For example, small sandwiches and hamburgers that are using different ingredients; snacks that can be eaten by hand and one bite. Because of the foods that provided by the lounges are mostly simple and delicate, lounges do not required a huge and spacious room for a preparation area. It owns a mini kitchen that for food storage and preparation.
* Ritz-Carlton Hotel’s Lounge Menu: http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheLounge/Menu.htm * Four Season Hotel’s Lounge Menu: http://www.fourseasons.com/losangeles/dining/lounges/windows_lounge/windows_lounge_menu/ * Mandarin Oriental Bangkok’s Lounge Menu: http://www.mandarinoriental.com/bangkok/fine-dining/authors-lounge/
Lounge is a place that to relax and enjoy people, so there are some requirements of employees who work in the lounge of the hotel. In order to make the quality of the hotel consistently and the quality of employees, some company might encourage employees to take some lessons like leadership, customer satisfaction, customer service. There is a list on the website that tells people what basic requirement for applying jobs in Ritz Carlton Hotel. They need people with enthusiasm, responsiveness, passion, good communication skills and quick mind.
The Lobby Lounge (Ritz-Carlton Hotel’s Lounge in San Francisco): it is a newly renovated lounge with great appearance as well as a number of choices for food and drink items. Guests could enjoy themselves in a classic space with most sophisticated selection of wines and cocktails.
Windows Lounge (Four Seasons Hotel in Los Angeles): great place for guests to enjoy their Hollywood experience. It provides seats both inside and outside with smart interior design that could please guests’ expectation. Guests can also enjoy many different appetizers from all around the world along with live music on Thursday through Sunday.
Author's Lounge (Mandarin Oriental in Bangkok, Thailand): the most amazing lounge in Thailand with old colonial charm that every guest would like from the moment they come to the lounge. Guests can feel as ease with an elegant decoration and soothing music that easily make people feel relax. Along with the nice space, guests can also enjoy tea time and oriented menu as well. B. Summary and examples of what “others” have said about the Outlet Based on our research, it is difficult for people to find many lounges that without bar in the hotel. Nowadays, business people combine both lounges and bars to gain more profits to their businesses. However, we found the Lounge in Ritz-Carlton Hotel, Windows Lounge in Four Season Hotel and Author’s Lounge that are exactly match the definitions of Lounge. Furthermore, the menu items of those three lounges have some similarities among each other. They are all selling easy-cooked and easy-eat foods. Additionally, the customers that have experienced the lounges before gave positive comments on the website. Some of them recommend the lounges to their friends, families and people who saw the website. a) Lobby Lounge of Ritz Carlton Hotel in San Francisco Liv. A posted: “We had the "Ritz-Carlton" experience - everything you would expect from this brand: excellent customer service, elegant setting and complete satisfaction. A harpist was playing beautiful melodies in the lobby lounge adding to the ambiance.” (Ritz). * From the comment above, it showed the credibility of the Lobby Lounge in the Ritz Carlton. The Lounge provided excellent services to the guests. They concerned about all the customers that have experienced there. The lounge also gives customers what they needs and wants. The lounge has successfully satisfied customers by the consistence of their quality and great customer services. b) Window Lounge of Four Season Hotel in Los Angeles 1. Caroline M. posted: “Nice work Four Seasons for your innovation, the Vegan Quesadillas are incredible! I came twice this week just for your bar menu. Great service and the food is fantastic! ” (Four). 2. Eddie O. posted: “I can only comment on the bar/lounge since I have not tried the restaurant or stayed overnight here. The lounge is very nice and upscale and is in a great location. It is a very classy and gorgeous lounge.” (Four). 3. Ali W. posted: “It's all about the High Tea service in the gorgeous lounge during the day with girlfriends, and all about the bar at night! I can imagine it could be a meat market, but the open plan, nice seating, lounge atmosphere and back patio make it worth it. Whether you are a wedding party, or a party of one, make this a getaway from home spot and splurge for the night. ” (Four). * There are more than three positive reviews on the website. Most of the comments talk about the lounge is luxury and high class. It has classic atmosphere and encourage people to stay at there. The foods and drinks that Window Lounge provided are tasty, fresh and good quality. Most of the people went there are enjoy the experience. c) Author's Lounge of Mandarin Oriental in Bangkok Thailand 1. Maria G. posted: “There are many hotels in Bangkok offering afternoon tea but Mandarin Oriental has to be the best. They have got the atmosphere just right, and the decor is just perfect. It is a real experience and I highly recommend it. ” (Author’s). 2. Leonard K. posted: “A very historical, beautiful place for high tea and drinks. breathes the atmosphere of days gone by and tropical elegance” (Author’s). 3. Shirotan posted: “I've had afternoon tea at many leading hotels such as Four Seasons, Sukhothai, St. Regis and I can wholeheartedly say that the afternoon tea here beats them all. Other tea shops may serve better cakes or better tea pastries, but tea set is comes in the most perfect package. Look no further. Plus, the ambiance here is really lovely. ” - It is easy to tell that people really love this lounge. A lot of people on the review board recommend the Author’s Lounge and thought it was the best lounge they have ever been to. They like the decoration, atmosphere, foods, and services of the lounge. Although they have mentioned that the price of the Author’s Lounge might be a little higher than other Lounges but it still worth people to pay.
SECTION II - Standardized Recipes, Converting and Costing A. Introduction; The importance of Standardized HACCP Recipes and Cost Cards
The main purposes of creating a standardized HACCP recipe are preventing hazards, eliminating hazards, and reducing the amount of hazards in revenue that provide foods and beverages. In order to build a good reputation as well as safe zone for customers, standardized HACCP recipes are the most important part. A standardized HACCP recipe is important because it can identify the potential hazards in the food process. It can also identify critical control points in processing food. From this point, a standardized HACCP recipe allows us to establish critical limits then we can monitor and verify the food procedures. We can also correct mistakes if there’s any as soon as we can. Lastly, we can keep a record of a recipe for future use.
A cost card’s main purpose is to determine the cost accounting of a recipe. A revenue need to know how to balance between budget, profit, and loss. Therefore, cost cards help manager to be in control of what is needed and what’s not. Then it would be better to calculate profits and expenses The five menu items that we chose from the menu are French onion sliders, smoked turkey blue corn quesadilla, Mahi Mahi tacos, macaroons, and mojito. These items are listed as the most popular menu items at the lounge we chose. There is no toxic in any ingredient. There’re some ingredients that customer might be allergic to such as dairy (cheese), almond, herb. These five items are mostly low in cost and very easy to execute since they are lounge’s food items. Our lounge’s main target markets are tourists and businessmen so our menu choices will satisfy their need. B. Standardized HACCP Recipes
French Onion Sliders * Sanitation Statement: wash and sanitize the area and the equipment you’re going to work with. Clean your hand before preparing food. * Equipment Needed: cutting board, French Knife, 10-inch skillet, thermometer.
Preparation time: 10 minutes Cook time: 20 minutes
Portion: 25 (3 sliders per plate) * Ingredient
10 lbs ground beef
105 oz French Onion Soup
1.05 lbs slices cheese, cut into quarters (squares)
75 ea Mini Sandwich Buns (White or Wheat)
9 oz Sliced pickles * Directions 1. Shape the beef into 75 (2.5 inch) mini burgers. 2. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both side; when the temperature of the burgers reaches 155oF. Remove the burgers from the skillet. 3. Stir the soup in the skillet and heat to 212oF. Return the burgers to the skillet. Reduce the heat to low. Cover and cook until the burgers are cooked through for about 5 minutes. Top the burgers with the cheese and cook until the cheese is melted. 4. Place the burgers on the buns and top each with 1 tablespoon soup mixture. Add pickles on the
Smoked Turkey Blue Corn Quesadilla Slider * Sanitation Statement: wash and sanitize the area and the equipment you’re going to work with. Clean your hand before preparing food. * Equipment Needed: Cutting board, French Knife, sauté pan.
Preparation time: 5 minutes Cook time: 15 minutes
Portion: 25 portions (2 sliders per plate) * Ingredient:
50 ea Blue Corn Tortillas
4.7 lbs Shredded pepperjack cheese
50 ea Roma tomato
2.5 lbs Turkey breast deli
1 cnt Alfalfa sprouts
6 ea Avocados
50 ea wooden sandwich picks or toothpicks
* Directions: 1. Cut tomatoes in half and cut avocados into 50 thin slices 2. Place one tortilla in a small non-stick sauté pan over medium heat, sprinkle 0.5 oz cheese over one half of tortilla. Once tortilla is warmed through fold tortilla over cheese to form a half circle quesadilla, only toasting on one side for about 2 - 3 minutes. 3. Remove tortilla from sauté pan, toasted side down, and layer bottom half of quesadilla with one tomato slice, one folded turkey slice, 0.3 oz teaspoons of alfalfa sprouts, and 2 avocado slices, fold quesadilla over to enclose fillings. 4. Put 2 sliders on a plate. Use toothpicks to hold closed.
Soft Mahi Mahi Tacos * Sanitation Statement: wash and sanitize the area and the equipment you’re going to work with. Clean your hand before preparing food. * Equipment needed: cutting board, French knife, thermometer, large skillet, wire whip, 2 medium bowls
Preparation time: 50 minutes Cook time: 10 minutes * Ingredients:
2.17 GL Olive oil
3 oz Mahi Mahi Fillet
1.83 lbs sour cream
2.17 lbs lime juice
0.7 lbs ginger root
0.17 oz ground cumin
1.9 lbs diced mango
33 oz diced pineapple
4.5 ea avocado
0.5 lbs jalapeno pepper
25 ea Flour tortillas * Directions 1. Preheat oven to 350oF. Wrap tortillas in aluminum foil and put it in oven for about 15 minutes. 2. Peel and dice avocado. Mince jalapeno pepper. Mince ginger root 3. Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish about 3 minutes on one side. Turn and cook for another 3 minutes. The temperature should reaches 145oF for the fish to be done. 4. Whisk sour cream, lime juice, ginger, cumin, salt and pepper to taste; set aside. 5. Combine the mango, pineapple, avocado, and jalapeno gently in another bowl. 6. Place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, and then drizzle with the sour cream sauce.
Receive Mahi Mahi fillets (30oF) from provider
Receive Mahi Mahi fillets (30oF) from provider
Season fillet with salt and pepper
Season fillet with salt and pepper
Store in a freezer until needed
Store in a freezer until needed
Cook until the fillet reach temperature of 145oF
Cook until the fillet reach temperature of 145oF
Serve immediately to customers
Serve immediately to customers
Maintain hot holding at 140oF before serving
Maintain hot holding at 140oF before serving
Following options are available
Following options are available
French Macaroons * Sanitation Statement: wash and sanitize the area and the equipment you’re going to work with. Clean your hand before preparing food. * Equipment needed: baking sheet, wire whip, metal bowl, electric mixer, pastry bags and 3/8 tubes
Preparation time: 25 minutes Cook time: 15 minutes * Ingredients:
5 oz egg white dried
2 oz (castor) sugar
50 oz tablespoon finely ground almonds
60 oz confectioners' sugar
0.2 oz strawberry * Directions: 1) Preheat oven to 320oF. Line baking sheets with parchment paper or a silicon mat. 2) Whisk confectioners' sugar and almond flour in a bowl for filling. 3) Mix the egg white dried with water and salt in a bowl with an electric mixer on medium speed for 1 minute. Add sugar, about 0.5 oz at a time, and continue for 3 to 5 more minutes. 4) Add almond to whipped egg whites; put the mixture into a pastry bag. 5) Pipe 1-inch disks of mixture onto the prepared baking sheets, leaving 2 inches of space between cookies. 6) Let the cookies stand at room temperature for about 15 minutes. 7) Place the baking sheets in the preheated oven and bake for about 15 minutes. 8) Spread half the cookies with the prepared filling and put the remaining cookies on top to become macaroons 9) Refrigerate overnight to let the macaroons soften. 10) Put 5 macaroons on a plate with cut strawberry.
Mojito * Sanitation Statement: wash and sanitize the area and the equipment you’re going to work with. Clean your hand before preparing food. * Equipment needed: glass, muddler.
Preparation time: 10 minutes
8.82 oz mint leaves
12.5 ea lime
26 oz sugar
0.3 GAL white rum
100 oz club soda * Directions 1. Cut lime into 4 wedges. 2. Place 0.35 oz mint and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release juice. 3. Add 2 lime wedges, 1.04 oz sugar, continue muddling. Don’t strain the mixture. 4. Put ice into the class for about 4/5 of the glass. Pour the rum over the ice and pour club soda. 5. Stir, garnish with 1 lime wedge and serve. C. Cost Cards
D. Comparison of MMP and Selling Price According to the cost card we calculated, the MMP is lower than selling price on the menu from the properties. It is lower than we thought it would be in before we made the cost card. For the “French Onion Sliders”, the MMP we have is $6.02 for one portion of three small sliders and it is cheaper compare to $17.00 for a slider from “The Windows Lounge” which is a bit bigger in size. We think this item is viable to be sold in lounge because the cost is cheap and it can make good profit since it is pretty popular with the customers. Another popular item we have is “Mahi Mahi Tacos,” it is $14.00 for tacos at “The Windows Lounge” and $2.34 in our MMP. We think this item make good profit for a healthy food and also popular with customers as well. It is easy to be eaten and very healthy because there are many good ingredients inside such as the Mahi Mahi fish, pineapple, avocado, etc. We want our menu to have a balance so along with fish and beef, we also offer chicken in our menu which is “Smoked Turkey Quesadilla Sliders.” Compare to the original price of “The Lobby Lounge” which is $17.00 for one slider, our MMP is cheaper with $6.98 for two small sliders. Chicken is an easy to make food and we don’t have to worry much about the expense. Therefore, we think it is good to have this item in a lounge’s menu. Dessert cannot be missed in a menu as well since our target customers also have families and families with children always need sweet treat. Therefore, macaroon is our next choice. In “The Lobby Lounge” menu, we found a plate of dozen macaroon cost $10.00 and our MMP’s price is 59 cent for five pieces of macaroons on a plate. We can number of macaroon per plate and the price won’t change much. In another way, it means we can make good profit from these homemade macaroons. Lounge is also strong in providing beverages which are mostly cocktails or other types of alcohol. From that point of view, we chose mojito since it is a common drink every lounge should have and it is popular with customers as well. A glass of mojito in “The Lobby Lounge” is $15.00 while our MMP is only $1.32 for a glass. We think this is a reasonable price and it should be included in a menu of any lounge.
SECTION III - Equipment & Cooking Methods A. Introduction; The importance of Selecting Equipment & Cooking Methods It is very important to choose the right cooking equipment and cooking method because not only it helps the process happen faster, it also secures the food safety in the lounge. By using the right equipment in preparing, cooking, and serving food, employee will guarantee that everything is clean, everything is safe, and there is no mistake that can lead to foodborne illness. B. Equipment Needed to Produce and Serve
Our lounge’s menu items are quite simple to make so the equipment we need to produce these recipes is simple as well. Most of our recipes require similar equipment such as cutting board, skillet, wire whip, etc. Those are all the basic equipment needed in any kitchen to make food. Here is the list of all the equipment we need to use for food and beverage in lounge:
Cutting boards | It is the basic item needed in any kitchen. We need this item for our outlet because we cut most of our ingredients into slices or dice the ingredients for mixing later on. | French Knife | This item is used to cut all the ingredients we have on our menu item as we explained before that all ingredients will be cut into slices and small pieces. It is good to use this type of knife because it is best for cutting ingredients into small pieces. | Thermometer | We need this item in the kitchen in order to make sure that the food is cooked and none of our customer will get food poison from eating our food. | Large skillet | We use this item to cook most of the food in our menu item. It works well for our outlet because most of our recipe requires this item. | Sauté pan | We need this item for toasting the tortilla in our menu item. Sauté pan is always needed in a menu item that requires a specific sauce that goes with it. | Wire whip | In some recipes, this item is used to make sauce and to mix ingredient for baking as well. | Medium metal bowl | We need this item mostly for mixing ingredients together before putting it on the main ingredient. We also use it for making sauce. These are best because it won’t break if we drop the bowl. | Large metal bowl | For the macaroon recipe, we need a large bowl to mix flour and others ingredients because it has enough space that fit the ingredients. Also, when we mix everything together, it won’t spill. | Electric mixer | It is easier to mix the ingredients for baking with an electric mixer because it’s faster so we will save more time when preparing food like macaroons. | Pastry bags | We need this item to make the macaroon for our outlets | Baking sheet | Our macaroon recipe requires this item in order to make dozens and dozens of macaroons for our outlet. | 3/8 tubes | This item is perfect for making macaroon because it will create a good shape for the macaroon. | muddler | It is best to use muddler to make mojito because it helps to squeeze the juice from mint, lime and create and great aroma for the drink. |
Lounge’s food is mostly simple and small in size. The customers like light snack for a break or between meals so we figure that simple dishes that do not require any complicated utensil when we serve the customers are best for our lounge. That way, they can enjoy their food by using hands without trouble of using utensil. Therefore, all five menu items we have are served on a single dish without any utensil. We would serve the food with utensil if the customers require it. It is the same for the drink; we only need different types of glasses for different type of beverages we serve the customers.
C. Cooking Methods and Techniques Used
All our menu recipes are simple so it does not require complicated cooking method in order to produce the food. All we have to do in the kitchen before the serving the food are preparing the food and cook it according to orders. Mostly, we need to mix the ingredients, to make sauce, and to cook ingredients until it is all done. So, we will prepare all the ingredients we have and keep it in a refrigerator and cook the food when there’s an order. For dessert like macaroons, we would make it before our operation hour and hold it in an appropriate temperature before serving. In our opinion, the cooking method we have is appropriate for our outlet since it fit with our goal for food and beverage which are simple, easy to make and does not take too much time making it. D. Outlet: Do the Selected Cooking Methods and Techniques Work? & suggestions for Improvements based on Outlet and Target Guest In conclusion, we think that we tried our best to come up with a good menu item as well as appropriate recipes to keep our customer happy with our service. We also think about improving the quality of our menu to match with the customers’ expectation. Some ideas we have in mind are creating a signature dish or drink and using fresh ingredients. We use frozen ingredients and ingredients from can a lot in our outlet to keep the expense low. However, customers prefer fresh food and organic food nowadays so it would be better for us to use fresh ingredients for our recipe to attract customers. Our menu item might charge a higher price but some customers want to pay the price to get the fresh food. We can also use fresh ingredients and make a smaller portion so we can still keep the expense low and won’t charge the customers too much. Another way we thought that can improve our quality is to create a signature dish or drink. This way, we can attract customer as well as show people that our food is good.
SECTION IV - Ingredient Category Research A. Introduction: Definition and Description of the Ingredient As food industry professionals we are constantly being affected by the trends that occur in the industry whether good or bad. It’s important to keep up with these trends because of the mass affect they have on the food industry. However, as food industry professionals we work in a business where if we keep up with these trends we can always respond in the correct manner to keep up with the consumers want and needs.
One major food group that seems to always please consumers is meat. It was reported by the USDA that last year the U.S consumed 25.6 billion pounds of beef and 208 pounds of pork per person for domestic consumption (USDA). Within the last decade the U.S consumed the most beef in 2006 and 2007 with a total of 28.1 billion pound consumed. These are quite astronomical numbers but reports show that there has been a decline in beef and pork consumption over the last few years. This declination began in 2009 when it was reported that the U.S consumed 26.8 billion pounds and then in 2010 it was 26.4 billion and finally last year with a more dramatic decline to 25.6 billion (USDA).
B. Trends Associated with the Ingredient The decline of meat can be due to many factors such as the increased health risk that come with eating red meat, the issues of slaughtering and the prices of meat increasing. The meatless Monday campaign started in 2003 as an initiative to lower the consumptions of saturated fats to USDA standards. The overall goal was to reduce the amount by 15%. This turned out to be a reasonable goal because one day is about 15% of a week. The meatless Monday campaign is growing with data showing that 18% of the population taking part in the initiative. In addition, the same data shows that 50 % of the U.S population is aware of the campaign. Many Americans are trying to save money whenever and however possible, which is why many American are cutting down on the meat they consume. The hikes in meat cost are due to things such as animal feed prices increasing. Whatever the reasons may be for rising meat prices food industry professional and meat suppliers will need to respond to this trend one way or another.
In another way, the prices of meat are increase from July, 2012. Even during the spring of 2012, the meat prices were in a decline way, but now, the price is increase. The price of beef had 1.54 percent increase from July to August, and 0.72 percentage increase from September to October. From the research we are expected that the meat prices will keep increasing an additional 1 percent to 3 percent in next several months. And we also get the ideal from the research that meat prices keep increasing recently is because the number of cattle in dropped last year in the United Stated blame the weather. And higher feed food price also increase the cost of beef. Therefore the price of beef keeps increasing. The higher corn price and last year's weather also made the price of hogs increase. That means people in United Stated need to spend more money for meat. But because the bad economic recent years, every people want to save money and cut their cost, that caused the demand of the meat became decrease, include the demand of beef.
It is a common sense that the price of beef always higher than other meat and poultry. Like in 2009, the retail price of all beef is 3.89 dollars per pound, the retail price of choice beef is 4.26 dollars per pound. The retail price of pork is 2.92 dollars per pound, and the retail price of chicken is 1.78 dollars per pound. We can see from the research that no matter what situation it is, the price of the chicken always be the lowest and the price the beef always be the highest. So now, because more American people want cut their cost and save money, the demand of beef is decrease and most of them will prefer to buy chicken.
C. Impact of the Trend on the Hotel, Foodservice, or Outlet.
The high price of beef affects the whole food and hospitality industries. That will made these industries to make some change than before. Like restaurant can offer new menus with less beef items. Because the price of beef is increase and higher, that made restaurants cost more to offer beef staffs. And these cost will added to guest's bill. But guests do not want to cost more, therefore, the restaurant will offer less beef menu items. And during the research we found that the United Stated Department of Agriculture report that beef prices are expected to rise 4 percent to 5 percent in 2013. Both poultry and egg prices in 2013 are projected to go up 3 percent to 4 percent. That means the beef price will increase more in the future. The beef price will much higher than poultry price in the future. Therefore, industries like restaurant will offer more menu items with poultry like chicken and turkey on their menus because that will be much cheaper than beef staffs. We believe that also will change American people's dietary habits. People will choose and purchase more poultry like chicken and turkey, vegetables, and seafood product rather than meat, include pork and beef. So in the future the demand of beef will still in decrease trend, and the higher price will cause more restaurant cut beef menu items.
Food professionals in hotels and other segments of the industry will most likely respond to this trend buy offering new menu items and limit meat menu items. These menu items might include more vegan friendly meals or seafood products. The magic about the food industry is that new trends can be set and people are always looking for something different. The decline in meat consumption among consumers might be costly and detrimental to the food industry at first as it takes time to respond to the consumer’s wants and needs. However, overall this would become beneficial to most restaurants as this presents them the opportunity to reinvent and revamp their restaurants and menu items and offer something new to the consumer. In addition, much of a hotel or restaurants food cost would dramatically decline due to the simple fact that they would no longer have to buy as much meat. SECTION V - Purchasing Specification A. Introduction: Define and Describe Purchasing Specifications Since our outlet is lounge, it means that our kitchen is not big enough for all the process of cooking and we usually provide easy-taken and easy-prepared food. We need to reduce the processes as much as we can, so that we tend to buy processed food. B. Purchasing Specifications Example and Rationale - Spam Oven Roasted Turkey (Meat) In our recipe of smoked turkey blue corn quesadilla slider, we required sliced chicken breast as the ingredient. And because our kitchen is not big enough for both slicing and cooking, so we need it to be sliced and cooked in advance. The products are packed in tin can which can be store for a long time.
C. Purchasing Specifications Example and Rationale - Produce (fresh) - Avocado The recipe of smoked turkey blue corn quesadilla slider required sliced avocado. This product is already cut in half which can help us processing it. It packed as vacuum pack and it is frozen so that it would not perish during the transportation and we can store it much longer. D. Purchasing Specifications Example and Rationale – Dairy - Cheese The French onion slider recipe required sliced cheese. This product is already sliced so that we can use it immediately. It was packed as vacuum pack so we can preserve it appropriately.
E. Purchasing Specifications Example and Rationale - Convenience item (Non-perishable) - Onion Soup The recipe of French onion slider required onion soup. The product we choose is in powder form, which is easy to process and store.
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<< http://www.mandarinoriental.com/bangkok/ fine-dining/authors-lounge/ >> Oct. 29 2012
“ Author’s Lounge at Mandarin Oriental Bangkok ”. Tripadvisor.
<< http://www.tripadvisor.com/Restaurant_Review-g293916- d2155459-Reviews-Authors_Lounge_at_Mandarin_Oriental_Bangkok-Bangkok.html >> Oct. 29 2012
“IQF Frozen Avocado.” Alibaba.com. Web. 28 Oct. 2012. http://www.alibaba.com/product-free/117092445/IQF_Frozen_Avocado.html “Onion Soup Base.” Alibaba.com. Web.28 Oct. 2012. http://www.alibaba.com/product-free/116560188/Onion_soup_base.html “Processed Cheese Slices- Bulk IWS.” Alibaba.com. Web. 28 Oct. 2012. http://www.alibaba.com/product-free/110128385/Processed_Cheese_Slices_Bulk_IWS.html “Spam Oven Roast Turkey.” Alibaba.com. Web. 28 Oct. 2012. http://www.alibaba.com/product-tp/112584431/Spam_Oven_Roasted_Turkey.html Larry D. Spears. "U.S. Food Prices 2013: How to Profit from the Pain." Money
Morning. August 2, 2012. Web. 09 November, 2012. <http://moneymorning.com/2012/08/02/u-s-food-prices-2013-how-to-profit-from-the-pain/>
"Beef & Pork Prices" Pinter's packing plant INC. Web. 09 November, 2012.
<http://pinterspackingplant.com/index.php?option=com_content&view=article&id=9&Itemid=4>
Sandy Shore. "Retail beef, chicken, pork prices still climbing" Bloomberg Businessweek.
May 25, 2012. Web. 09 November, 2012. <http://www.businessweek.com/ap/2012-05/D9UVT1OO0.htm>
"Cattle & Beef: Statistics & Information." USDA. USDA, 26 2012. Web. 27 Oct 2012. <http://www.ers.usda.gov/topics/animal-products/cattle-beef/statistics- information.asp&xgt;. Scott-Thomas, Caroline. "What's driving the decline in U.S meat consumption." foodnavigator-US. foodnavigator-usa, 27 2012. Web. 27 Oct 2012.
<http://www.foodnavigator-usa.com/Market/What-s-driving-the-decline-in-US-meat-consumption>.
Campbell, Elizabeth. "Cattle Prices Gain as U.S. Supply Tightens, Beef Demand Climbs;
Hogs Rise." Bloomberg. Bloomberg, 2 2012. Web. 27 Oct 2012.
<http://www.bloomberg.com/news/2012-02-14/cattle-prices-gain-as-u-s-supply-tightens-beef-demand-climbs-hogs-rise.html>.
Campbell’s Kitchen. “French Onion Sliders.” Allrecipes. Web. 26 Sep, 2012.
< http://allrecipes.com/recipe/french-onion-sliders/detail.aspx?event8=1&prop24=SR_Title&e11=french%20onion%20sliders&e8=Quick%20Search&event10=1&e7=Home%20Page&scale=25&ismetric=0>
Missions Foods. “Smoked Turkey Blue Corn Quesadilla Slider.” Allrecipes. Web. 26
Sep, 2012. < http://allrecipes.com/recipe/smoked-turkey-blue-corn-quesadilla-slider/detail.aspx?event8=1&prop24=SR_Title&e11=smoked%20turkey%20quesadilla%20turkey&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results&scale=25&ismetric=0>
Fiestaqueen. “Soft Mahi Mahi Tacos.” Allrecipes. Web. 26 Sep, 2012.
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APPENDIX A - Menus from the (3) Sample Properties * The Lobby Lounge at the Ritz - Carlton
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Menu Warm Olives roasted garlic / orange peel | | | 8.00 | Sweet & Spicy Marcona Almonds | | | 8.00 | Charcuterie Board house mustard / pickles / grilled bread | | | 19.00 | Local Cheese Board marcona almonds / marshall farms honey / grilled bread | | | 22.00 | Caesar Salad garlic bread / white anchovy / parmesan | | | 14.00 | Caesar Chicken | | | 22.00 | Caesar Salmon | | | 25.00 | Smoked Turkey Sandwich whole grain bread / avocado / pear chutney / honey mustard "dirty" chips | | | 17.00 | Mt. Tam & Ham acme roll / dijon aioli / onion jam / dil pickle | | | 17.00 | Pizza seasonally crafted | | | 15.00 | Burger wagon wheel cheddar / pickled onions / special sauce / fries | | | 17.00 | Add Avocado | | | 2.00 | Add House Made Bacon | | | 3.00 | French Macaroons | | | 10.00 | Fleur De Sel Double Chocolate Cookies 2 cookes / vanilla bean milk | | | 10.00 |
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Draught Beer
12oz / 22oz. Anchor Steam | | 7.50 | 13.00 | Miller Lite | | 7.50 | 13.00 | 21st Amendment, IPA | | 8.00 | 13.00 | Widmer Hefeweizen | | 8.00 | 14.00 | Ninkasi Oatis | | 8.00 | 14.00 | Stella Artois | | 8.00 | 14.00 | Oskar Blues, Pilsner | | 8.00 | 14.00 | OBC Amber Ale | | 8.50 | 15.00 |
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Domestic Bottles Michelob Ultra | | | 7.50 | Miller Light | | | 7.50 | Budweiser | | | 7.50 | Bud L Ight | | | 7.50 | Anchor Steam | | | 8.00 | Fat Tire | | | 8.00 | Samuel Adams | | | 8.00 | Sierra Nevada | | | 8.00 |
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Imported Bottles Corona | | | 8.00 | Kaliber non alcoholic | | | 8.00 | Sapporo | | | 8.00 | Amstel Light | | | 8.50 | Guinness | | | 8.50 | Heineken | | | 8.50 | Heineken Light | | | 8.50 | Stella Artois | | | 8.50 |
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Tea Cocktails $14 Soma sweet tea vodka, lemonade, bitters | | | | South City chabay green tea vodka, ginger beer, lime | | | | Nob Hill absolut wild tea, lillet, sparkling | | | | The Mission reposado, mayan truffle tea, lime, agave | | | |
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Classic Cocktails $15 Grand Mojito 10 cane rum, grand marnier, mint, lime, soda | | | | Pearadise grey goose la poire, st. germain, lime, ginger ale | | | | Razz Carlton hanger one, raspberries, lemon, chambord | | | | Ritz Sparkling Cosmo kettle one, cranberry juice, lime, cava | | | | Royal Manhattan crown royal, sweet vermouth, bitters | | | | French 75 tanqueray 10, grand marnier, lemon, sparkling | | | |
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Wines By The Glass
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Bubbles Lamarca, Prosecco, Italy | | | 12.00 | Louls Dreschar, Cava, Spain | | | 12.00 | Gloria Ferrer, Sparkling, Brut, Sonoma, California | | | 13.00 | Ritz, Champagne, Brut, Reims, France | | | 18.00 | Diebolt-Vallois, Rose, Champagne | | | 22.00 |
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Whites 2010 Luna, Pinot Grigio, Napa | | | 12.00 | 2010 O Rei, Albarino, Rias Baixas, Spain | | | 13.00 | 2010 Seresin, Sauvignon Blanc, Marlborough, New Zeland | | | 14.00 | 2010 Vermentino, La Spinetta, Toscana | | | 14.00 | 2007 Meerlust, Chardonnay, South Africa | | | 16.00 | 2010 Duckhorn, Sauvignon Blanc, Napa Valley, California | | | 16.00 | 2010 Hubert Brochard, Sancerre, Loire Valley, France | | | 16.00 | 2009 Domaine Eden, Chardonnay, Santa Cruz Mountain | | | 18.00 | 2005 Domaine De Monteils, Sauternes dessert wine | | | 24.00 | 2009 Mersault, Les Narvaux, Domaine Saint Faicre | | | 24.00 |
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Red 2009 Martin Ray, Cabernet Sauvignon, Napa-Mendocino | | | 12.00 | 2010 Naos, Malbec, Mendoza, Argentina | | | 13.00 | 2010 Seghesio, Zinfandel, Sonoma, California | | | 14.00 | 2005 Bink, Syrah, Mendocino, California | | | 14.00 | 2009 Skylark, Grenache, Mendocino | | | 15.00 | 2007 Falcor, Sangiovese, Napa | | | 15.00 | 2008 Whitehall Lane, Merlot, Napa Valley, California | | | 16.00 | 2010 Casa Lapostolle "Cuvee Alexandre", Cabernet Sauvignon, Chile | | | 16.00 | 2010 Delle Glos, Pinot Noir, Sonoma Counties | | | 16.00 | 2008 Medrano, Tempranillo, Rioja, Spain | | | 18.00 | 2009 Holdredge, Pinot Noir, Russian River, California | | | 18.00 | 2009 Duckhorn, Merlot, Napa, California | | | 22.00 | 2007 Silver Oak, Cabernet Sauvignon, Alexander Valley, California | | | 24.00 |
* The Windows Lounge
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Appetizers
Available From 4pm, StrEAT - Refined Approach To Street Food Morelian Gazpacho Salad jicama, watermelon, papaya, pineapple, cucumber, orange juice, chili salt | | | 10.00 | Chicken Chipotle Cilantro Dog guacamole, charred corn mango salsa | | | 14.00 | Tostado De Cangrejo Al Chipotle crab tostadas, chipotle, tomato, onion, avocado | | | 15.00 | Mini Tortas pork carnitas, arbol chili sauce, red onion, radish | | | 14.00 | Quesadilla Al Pastor achiote grilled pork and pineapple, con todo onion, cilantro, salsa molcajete | | | 15.00 | Brik A L'Oeuf, tunisian tuna crisp, soft egg, tomato harissa | | | 15.00 | Pommes Frites belgian fries, real mayonnaise | | | 10.00 | Eggplant Coconut Curry crispy pappadums | | | 11.00 | Crispy Sushi Rice spicy ahi tuna tartare, wasabi, yuzu emulsion | | | 18.00 | Singaporean Carrot Cake Scramble organic eggs, daikon rice pancake, chili, green onion, cilantro, garlic | | | 15.00 |
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Classics
Available All Day And Into The Night French Onion Burger ground short rib, caramelized and crispy onions, maytag blue cheese, tomato, brioche | | | 17.00 | The Healthy Club turkey, egg white, avocado, heirloom tomatoes, arugula, tomato pesto, seven grain bread | | | 17.00 | Mahi Mahi Tacos tomatoes, onion, cilantro, soft corn tortillas | | | 14.00 | RC’s Seafood Salad prawns, maine lobster, crab meat, avocado, cucumber, tomato, garbanzo beans, mixed greens, lemon vinaigrette | | | 20.00 | Gourmet Sliders ground short rib, balsamic onions, californian gouda, real fries | | | 18.00 | Fish And Chips tartar sauce, mushy peas, malt vinegar | | | 18.00 | Margherita Pizza, Petit Basil | | | 17.00 | Lobster Macaroni And Cheese | | | 19.00 | Sushi, Sashimi And California Roll Platter | | | 22.00 | Spicy Hawaiian Tuna Hand Rolls | | | 15.00 |
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Locally Farmed
Available All Day And Into The Night Young Hollywood Salad crow's pass greens, strawberries, blueberries, avocados, cucumbers, tomatoes, hemp seeds, napa wine vinaigrette | | | 15.00 | 'JC Or RC’ Herb Salad herbs from our rooftop garden, wild arugula, burrata, grapefruit, californian olive oil, dates, almonds | | | 17.00 | Temecula Heirloom Melon lamb chopper sheeps milk cheese, chili salt, meyer lemon oil, pumpkin seeds | | | 15.00 | California Farmer's Cheese Platter triple creme, fiscalini cheddar, tomme dolce, temecula honey, grilled baguette | | | 20.00 | Crow's Pass Blue Lake Bean Tempura preserved lemon aïoli | | | 16.00 |
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Dessert
Available From 4pm Fairground Cotton Candy natural raspberry powder | | | 10.00 | Knickerbocker Glory vanilla ice cream, jello, berries, whipped cream | | | 12.00 | Crispy Sesame Banana coconut ice cream, caramel | | | 12.00 | Churros Con Chocolate warm churros, mexican chocolate sauce | | | 15.00 | Ice Cream Sandwich triple chocolate chip cookies, cream gelato | | | 18.00 | Flight Of Three Dessert Wines | | | 20.00 |
* Authors’ Lounge: menu highlights * Traditional or Mandarin Oriental Thai set
Home-made scones, finger sandwiches, savouries and sweets * Signature cakes of Anais (Raspberry and Anis)
Exotic (Lychee and Strawberry); Sublime (Chocolate and Orange) * Signature Ice-cream
Coupes of Pêche Melba, At Siam, Berry Bliss, Cool Tiramisù * Authors’ Lounge favourite drinks
Einspaenner, Fiaker, Chai, Chocolat mélange
