Assignment Writing Help on Understanding of Menus of a Hospitality Event

Understanding of Menus of a Hospitality Event

Introduction

The paper will seek to analyze the understanding of Menus of an end of term event among the students. The event will be conducted in a local community pub consisting of 60 invited guests. Among the 60 invited guests, 50 of them are adults while the remaining 10 are children. The menu will also cover the meals for 10 vegetarians and 4 guests who suffer from diabetes. Various appropriate serving styles would be used in serving food to the guests. The selection of the serving style will depend on the nature of the foods and beverages (Brotherton, 2012, p. 129). It will also discuss the nature of implementing planned services in the organization as well as the various factors that determines the success of the services.

Table 1:

“End of Term” Event Menu of Foods and Beverages.

 Guests Description of Foods and Beverages Total costs of the foods and beverages
Adults( who are non-vegetarians and do not suffer from diabetes) Adults will be served Bourbon chicken, which is one of the most delicious foods.  Mulled red wine will be served to the adults.   350
  Children Cheeseburgers will be served to the children. The children will also be served with milk shakes. 150
 Vegetarians They will be served with Burritos. Burritos is a great food for the vegetarians offering an equivalent of meat.  The beverage served will be Iced coffee. 300
 Guests suffering from diabetes  Delish Stuffed Mushrooms will be served to the diabetic guests and milk will also be served. 200
Total Amount   $ 1000

The identified foods and beverages would be served using the various serving styles. First, all serving staffs should be well informed on the nature of event in order to enhance the serving of the foods and beverages.  The most suitable serving styles applicable in the event includes table-serving approach, self-service and serving the guests while sitting on the table. All main dishes will be served through the self-service approach. All adults except the children are expected to serve themselves on the recommended dishes (Brandenburg, Govindan, Sarkis & Seuring, 2014, p.299). However, the serving staffs will offer some guidance on the self-service process of the main dishes. The children will be designed a separate dining location with the room to allow them eat and enjoy their beverages. The serving of drinks will be done using table dining approach in which the guests would find already served drinks on the table. The guests can also order drinks from the table from the serving staffs. Thus, the serving staffs must be strategically located in the hall in order to deal with any queries from the guests (Kafetzopoulos, Psomas & Kafetzopoulos, 2013, p.511). Therefore, the serving styles will assists in making the event enjoyable and a memorable experience.

Implementation of the Planned Service

The implementation of the planned service will help in promoting the standards of quality, health and safety in the event. The effective planning of the hotel services is crucial in ensuring the success of the serving services. The maintenance of high standards of hygienic and health and safety is important in the hotel. Since, the event managers are required to ensure that the local pub meets the industry standards and regulations on health and safety. Most importantly, there are should be regular testing and auditing of the local pub to ensure it adheres to the health and safety regulations. Thus, the safety and health of the location is crucial in enhancing the success of the event (Yakovleva, Sarkis & Sloan, 2012, p.1315).  The serving staffs should also be trained well on how to maintain safety and quality of services in the workplace. As a result, the staffs must be equipped with the highest level of standards and policies on provision of services. The planned services also emphasize on the need for high quality foods that meets the expectations of the customers. The guests have high expectations on the quality of foods served in the hotels. Thus, the implementation of planned services should be keen to fulfill the quality of foods served. 

 In addition, it is crucial to control the nature of food hygienic in the company. This is usually done by enforcing and maintaining food hygienic standards to avoid unsafe food practices from the staffs. Laboratory tests are also relevant in managing the risks of food positioning followed by the continuous monitoring of foods and water samples. Moreover, the event managers should be keen to improve the perception of the guests towards the organization.  This helps to drive standards and support claims for improved services provided in the organization (Rutherford & O’Fallon, 2007, p. 239). The maintenance of health and safety is crucial in reducing any possible risks as well as upholding the reputation of the business. Apart from health and safety, security is another key component that must be controlled during the event. The organization should deploy adequate security personnel at the entry point to check the identity of every guest. This ensures that not any unauthorized person gains entry into the private event. Only the 60 invited guests should be allowed into the event. Most importantly, there should be more security personnel inside the room of the event to monitor the safety and security of the guests.

Factors Determining the Success of the Service

In such events, various factors are used in determining the success of the service in the organization. First, the level of flexibility in the provision of hotel services can be used to determine the success of the service. Flexibility is a significant component in quality management in any club. It involves the manager’s ability to accommodate various issues needed by the customers (Brandenburg et al., 2014, p.299). Flexibility also allows the managers in making exceptions while dealing with the diverse customer’s issues. Thus, the degree of flexibility helps in measuring the level of quality and customer service in the service industry.  Secondly, the ability of the managers and staffs to enhance quality management is important. The nature of quality management overtakes employee involvement and the satisfaction of employees. For example, the serving staffs must ensures that they provide quality services to the guests in order to attract good reviews on the club’s experience.

One of the areas of improvement is that is recommendable for the event managers to increase the level of customer service, as it measures the success of the service provided to the customers. Improved customer service usually leaves the customers satisfied with the services and they may return to the business. In addition, there is a need to improve the quality of food and beverages served to the guests. The quality of foods is also significant in determining the satisfaction of the customers with the services provided in the business (Davis et al., 2013). Another component that requires improvement is customer feedback. Therefore, the managers should always respond promptly to the issues raised by the customers.

References List

Brandenburg, M., Govindan, K., Sarkis, J., & Seuring, S., 2014. Quantitative models for sustainable supply chain management: Developments and directions. European Journal of Operational Research, 233(2), 299-312.

Brotherton, B., 2012. International Hospitality Industry. London, UK: Routledge.

Davis, B., Lockwood, A., Pantelidis, I., & Alcott, P., 2013. Food and beverage management. London, UK: Routledge.

Kafetzopoulos, D. P., Psomas, E. L., & Kafetzopoulos, P. D., 2013. Measuring the effectiveness of the HACCP food safety management system. Food Control, 33(2), 505-513.

Rutherford, D. G., & O’Fallon, M. J., 2007. Hotel management and operations. New York, NY: John Wiley.

Yakovleva, N., Sarkis, J., & Sloan, T., 2012. Sustainable benchmarking of supply chains: the case of the food industry. International Journal of Production Research, 50(5), 1297-1317.