HND FoodBeverage OUTCOME1Word文档格式.docx
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HND FoodBeverage OUTCOME1Word文档格式.docx
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Casestudy37
Casestudy48
Q4.Requirementofstaffskills8
Buffetservice8
Platedservice9
Silverservice9
Counterorcafeteriaservice9
Q5.Needsofcustomers9
Casestudies1and29
Casestudy310
Casestudy410
Q6.Correctambience10
Casestudies1and210
Introduction
Theessayistalkaboutsixquestionsforfourcases.ThefirstandsecondcasesareabouttheHotelHydraisanewhotelwitha4-starrating,cateringforawiderangeofclientelefrombusinessandconferencestofamiliesandholidaymakers.ThethirdcaseisabouttheWhiteacresPubissituatedinabusyshoppingareaofthecitycentre,anditisopenfrom8.00amtomidnightsevendaysaweek.Thefourthcaseisaboutthecoffeeshopofferinghotsnacksandsandwichesissituatedinthereceptionareaofthelocalaccidentandemergencyhospital.
Furthermore,thefirstquestionisaboutsuitablestyleofserviceineachofcasesandrequiredequipment.Thesecondquestionisaboutadvantagesanddisadvantagesofeachstyleofservice.Thethirdquestionisaboutsuggestionofsuitablemenuitems.Thefourthquestionisaboutrequiredstaffskillsofeachthefoodstyles.Thefifthquestionisaboutcustomers’needofeachservicestyle.Thesixthquestionisabouttheformofcreatingthecorrectambience.
Q1.Styleofserviceandequipment
Casestudies1and2
TheHotelHydraisanewhotelwitha4-starrating,cateringforawiderangeofclientelefrombusinessandconferencestofamiliesandholidaymakers,sothetypeofserviceshouldbediversified.Themainrestaurantisopenfrom6.30amto10.00am,itistimetohavebreakfast,anditservicemainlyfullEnglishbreakfasts.Therefore,Isuggestthemainrestaurantprovidesbuffetserviceatthistimetoensurehighqualityofserviceanditsquick.Inaddition,buffetservicerequiresalargesupplyoffood,largepickupcounters,etc.
Snacksandlunchesareservedinthelargeloungebararefrom11.30amuntil6.00pm.So,platedserviceissuitableforthiscase,andtheequipmentofplatedserviceisnormalbutelegant,suchasfancydishes,exquisiteknivesandforks,etc.Furthermore,thisareaisdividedintomanyfunctionalareas,suchasTVareas,readingareasandchildrenareas,thus,thisstyleofservicerequiressoftchairs,greatTV,bookshelves,somebooksandnewspaper,gameboards,etc.
Themainrestaurantisopenfrom7.00pmto10.00pmintheevening.Becauseoftheparticularityofcustomers,Isuggestitprovidessilverservicetogivecustomerssuperiority.Thistypeofservicerequiresmorewaitingstafftoprovidemorepersonalandmeticulousservice.Moreover,thetablewareneedbemorefancy.
Casestudy3
TheWhiteacresPubissituatedinabusyshoppingareaofthecitycentre,anditopenfrom8.00amtomidnighteveryday.Sothetypeofserviceshouldberapidandhigh-quality.Isuggestitprovidescounterandcafeteriaservice,what’smore,alltablesarenumberedwithinstructionsonthemenus,customerscouldgotothebartoorderfoodanddrinks.
Casestudy4
Thecoffeeshopissituatedinthereceptionareaofthelocalaccidentandemergencyhospital.Therefore,theystyleofserviceneedberapidandbasic.Isuggestitprovidecounterandcafeteriaservice,additionally,thisshoprequirealargeboardsituatedattheentrancetotheservicecountertodisplaythemenu.
Q2.Advantagesanddisadvantagesofservice
Buffetservice
Advantage:
1.Buffetserviceallowscustomerstohelpthemselvestoasmuchastheywantofwhatevertheywant,
2.Buffetserviceallowscustomerstoseemanyofthefoodsonofferbeforetheydecidewhattohave.
Disadvantage:
1.Foodandbeveragemightgetcoldbeforecustomerssitdown.
2.Customerswithdisabilities,orevenelderlycustomersmayfinditdifficulttocopewithbuffetsystem.
Platedservice
1.Platedservicemighthavelessriskofspillagesandthereforebe‘safe’fortheguestthangueridonserviceorsilverservice.
2.Fewerrestaurantstaffpercustomermayberequiredforplateservicethanforgueridonorsilverservice.
1.Plateservicemaybeassociatedwithapoorerimagethangueridonserviceorsilverservice.
2.Kitchenstaffmayhavetobemoreskilledforplateservicethangueridonorsilverserviceandthereforemayrequiremorepay.
Silverservice
1.Silverservicemayprovidecustomerswithamorepersonalfoodandbeverageservicethanplatedservice
2.Silverservicemaydemandfewerkitchenpresentationskillsthanplatedservice
1.Silverservicemayrequiremorerestaurantstaffpercustomerthanplateservice.
2.Silverserviceequipmentmaybemoreexpensivethanequipmentrequiredforplatedservice.
Counterorcafeteriaservice
1.Counterserviceallowscustomerstohelpthemselvestoasmuchastheywantofwhatevertheywant.
2.Counterserviceallowsmanycustomerstobeservedwithinashortspaceoftime.
1.Withcounterservice,theremaybealackofpersonalattentiongiventocustomersaftertheyhavepaidfortheirfood.
2.Thereisalwaysadangeroflargequeuesformingwithcustomersaftertheyhavepaidfortheirfood.
Q3.Suitablemenuitems
Themainrestaurantprovidesbuffetserviceatbreakfasttime,itcouldimprovewaiting-timebeforefoodarriving,andensuretobuiltareputationforthequalityoffoodanditsquick.So,itcouldprovideawindrangeofchoice.
Forexample:
1.Meat:
scrambledegg,sausage,bacon,etc.
2.Bread:
toast,croissant,roll,etc.
3.Sidedishes:
porridge,cereal,etc.
4.Drinks:
fruitjuice,milk,blacktea,etc.
Atsnacksandlunches,IsuggestloungebarprovideAlaCartemenu,andtherecouldbedaintyfoodforcustomers.
1.Pasta:
MilanStyleMacaroni,VeniceSeafoodNoodles,ItalicNarrowNoodle,etc.
2.Seafood:
LittlePrawn,StuffedCrabwithCheesePowder,BraisedPrawns,ShrimpMeat,etc.
3.Meat:
FriedSpareribswithMashedPineNut,GrilledFilletSteak,BraisedBeefSteakwithMushroom,etc.
4.Soup:
ClamMeatSoup,TomatoandOysterSoup,etc
5.Dessert:
FreezenCream,CoffeandCheesePudding,etc.
6.Drinks:
Espresso,Wine,Brandy,FruitJuice,Colaetc.
7.Snacks:
Chips,FriedCalamari,Chickennuggets,etc.
Ateveningmeal,therestaurantcouldofferbothAlaCartemenuandTabled’Hotemenu,itisnotonlyeasyforcustomerstochoosebutalsocanensurewindrangeofchoice.
1.Appetizer:
IberianHamWithCocktailOnion,GreenOliveBread,Boston
lobster
And
Mango
Salad,FoieGrasTerrine,Scotland
Smoked
Salmon,EndivessaladAndParmaHamSalad,Italy
Fruit
Cheese
and
Papaya
Salad,etc.
2.Soup:
Cappuccino
Cream
of
Mushroom
Soup
with
Truffles,Pecan
pumpkin
cream
soup
Basil
foam,SoupoftheDaily,etc.
3.Main
Course:
Australia
Rib
Eye
Bone
Steak(Served
With
Bordeaux
Wine
Sauce
Baked
Potato),Grilled
Beef
Sirloin
Truffle
Potato
Port
Sauce),French
Grilled
Tenderloin(Served
Sauteed
mushroom,
Baby
Carrots
Burgundy
Sauce),Roast
lamb
chop(Served
Herb
nut
Crumble,
Lavender
Sauce),etc.
4.Seafood:
Boston
Lobster
mashala
curry(Served
Lemongrass
Coconut
Jasmine
Rice),Pan
fried
Codfish(Served
new
Zealand
wild
Rice
Truffles
Sauce),Low-Cooking
Ginger
Salmon(Served
Bake
Apples
Blackcurrant
Chocolate
Lava
Cake
vanilla
ice
cream,New
Orleans
Blueberry
Cake,Raspberry
Mousse
Cake,etc.
Personally,IsuggestthepubcouldprovideTabled’Hotemenutocustomers,itishelpforthemtoorderrapidlyandenjoyspecialtyaswell.
Breakfast:
Setmeal1:
SteamedBunwithVegetableStuffingorBeefStuffing,CongeeorSoybeanmilk,BoiledEgg.
Setmeal2:
PlainNoodleorBeefNoodle,PickledCucumbersorPickledCabbage.
Lunch:
Cashew
Chicken,Steamed
Rice,Spring
Rolls,Assorted
VegetablesandLight
Soup.
Pepper
Salted
Fried
Ribs,Mixed
Green
Tender,RiceandLight
Dinner:
Fried
Soy
Bean
Sauce,Rice,Oyster
Broccoli,Light
Soup,Fresh
Vegetable
Salad.
Salt
Spareribs,Rice,Braised
Cabbage
Rolls,Chicken
Mushrooms,Cucumber
Salad
Tomato.
Inmyopinion,Tabled’Hotemenuismoresuitableforthecoffeeshop.Themaincustomersareworkstaffandvisitors,thustheservicecouldberapidandsimpler,andTabled’Hotemenucouldmakeordertimeshorter.
Hamburger,Chips,Cola,ChickenNugget.
Sandwich,Cola,HoneyChickenwings,Friedsquidrings.
Q4.Requirementofstaffskills
Generally,staffdonotneedservefoodandtaketheorder,theyshouldhelpcustomersenjoymealandintroduceself-helpfacilitiestocustomers.Itsskilllevelislowerthanothers
Plateservicedemandsthatthewaiterorwaitressshouldbeskilledincarryingplateswithoutdisturbingthefoodarrangedonthem,inprofessionalplateservicenomorethanfourplatesshouldbecarriedatatime,andtheyshouldtrythembesttoletcustomersenjoymeal,inaddition,theycouldserveseveraltablesmeanwhile.
Thestaffskil
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