Management > QUESTIONS & ANSWERS > Hotel Managenment Notes and Study materials +Qiuestions and Answers. (All)

Hotel Managenment Notes and Study materials +Qiuestions and Answers.

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Explain how the aspects of sustainability could be applied to various parts of a hotel’s F&B operation? • Benchmarking – What’s measured = What’s managed • Efficient use of resources to achieve profitability • Effective education on sustainability • Collect data on sustainability achievements • Communicate results throughout your organisation • Collaborations within the industry Future Trends in F&B Operation • Environment and sustainability • Consumer trends • Strong concepts • Quality focus • Control of costs • Aggressive marketing • Slow food • Outsourcing • Technology application Elements of Restaurant Concept The Basic Core- Bundle of benefits customer expects for their satisfaction (absence of core could result in failure). Accessory Ring- Added-value benefits, not directly paid. Psychological Ring- Benefits resulting from the customer’s feelings associated with the product’s consumption. Time- Time taken or saved when products / service are purchased (how much time customers would have to consume the products / service). Types of Restaurant Concepts Developing a Restaurant’s Concept When developing a restaurant’s concept consider these aspects • Undertake own operations and competitors analysis (local / national / international levels) Example of Restaurant Concept Description FOODSERVICE TRENDS 2018 Menu & Wine List Planning & Design Menu Policy When developing menus, ensure that they-  Satisfy the market needs  Comply with the total meal exper Beverage List Policy When developing beverage lists, Menu Design Criteria When developing menus, dishes must be designed with the following points in mind: Key Points in Selecting Wines Consider the following when selecting wines-  For complex dish flavours, offer simple wines Exploring Tourist Dining Preferences Based on Restaurant Reviews You are required to read this article and respond to the following three questions: • 1.Why is an attribute of dining highly associated with tourist experiences and tourism industry? • 2.What are key messages you can identify from the table 5 in the current article? • 3. Why is it important to work on improving the perception score? Introduction to International F&B Management The Role of a Hotel’s F&B Manager Q1.Why is an attribute of dining highly associated with tourist experiences and tourism industry Q2.What are key messages you can identify from the table 5 in the current article? Q3. Why is it important to work on improving the perception score?

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