Assignment:
Aim
To introduce the operational factors involved in the provision of food and beverage and accommodation.
Scenario
As part of this module you will be
visiting two hospitality outlets. You are required to submit a report based on your observations and any further independent research.
1. Discuss the strategies used by each outlet to promote a customer focused culture to both staff and customers.
2. Evaluate the effectiveness of the food and beverage operation, e.g. why it works well, what are the benefits to the customer? Consider:
- Style of food production e.g. fresh, sous vide cook chill
- Style of food service e.g. silver, family, plated ,buffet
- The design of the menu e.g. use of fresh/prepared foods' use of local products/ centralized purchasing
- The impact that changes in consumer demand have had on the food and beverage operation
3. Describe the activities undertaken by front of house and housekeeping at the hotel and explain how they contribute to the overall guest/ customer experience and to the success of the business.
4. Briefly identify the impact one development in technology is having on each outlet.
Attachment:- Visiting hospitality outlets.rar