HND FoodBeverage OUTCOME1.docx

HND FoodBeverage OUTCOME1.docx

《HND FoodBeverage OUTCOME1.docx》由会员分享，可在线阅读，更多相关《HND FoodBeverage OUTCOME1.docx（8页珍藏版）》请在冰豆网上搜索。

HNDFoodBeverageOUTCOME1

FoodandBeverageService

DL3G34

Outcome1

CandidateName:

ClassandGrade:

InstructorName:

DueDate:

Contentlist

Introduction2

Q1.Styleofserviceandequipment3

Casestudies1and23

Casestudy33

Casestudy44

Q2.Advantagesanddisadvantagesofservice4

Buffetservice4

Platedservice4

Silverservice5

Counterorcafeteriaservice5

Q3.Suitablemenuitems6

Casestudies1and26

Casestudy37

Casestudy48

Q4.Requirementofstaffskills8

Buffetservice8

Platedservice9

Silverservice9

Counterorcafeteriaservice9

Q5.Needsofcustomers9

Casestudies1and29

Casestudy310

Casestudy410

Q6.Correctambience10

Casestudies1and210

Casestudy310

Casestudy410

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

Advantage:

1.Platedservicemighthavelessriskofspillagesandthereforebe‘safe’fortheguestthangueridonserviceorsilverservice.

2.Fewerrestaurantstaffpercustomermayberequiredforplateservicethanforgueridonorsilverservice.

Disadvantage:

1.Plateservicemaybeassociatedwithapoorerimagethangueridonserviceorsilverservice.

2.Kitchenstaffmayhavetobemoreskilledforplateservicethangueridonorsilverserviceandthereforemayrequiremorepay.

Silverservice

Advantage:

1.Silverservicemayprovidecustomerswithamorepersonalfoodandbeverageservicethanplatedservice

2.Silverservicemaydemandfewerkitchenpresentationskillsthanplatedservice

Disadvantage:

1.Silverservicemayrequiremorerestaurantstaffpercustomerthanplateservice.

2.Silverserviceequipmentmaybemoreexpensivethanequipmentrequiredforplatedservice.

Counterorcafeteriaservice

Advantage:

1.Counterserviceallowscustomerstohelpthemselvestoasmuchastheywantofwhatevertheywant.

2.Counterserviceallowsmanycustomerstobeservedwithinashortspaceoftime.

Disadvantage:

1.Withcounterservice,theremaybealackofpersonalattentiongiventocustomersaftertheyhavepaidfortheirfood.

2.Thereisalwaysadangeroflargequeuesformingwithcustomersaftertheyhavepaidfortheirfood.

Q3.Suitablemenuitems

Casestudies1and2

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.

Forexample:

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.

Forexample:

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 with Basil foam,SoupoftheDaily,etc.

3.Main Course:

Australia Rib Eye Bone Steak（Served With Bordeaux Wine Sauce and Baked Potato）,Grilled  Beef Sirloin Steak（Served With Truffle Potato and Port Sauce）,French Grilled Beef Tenderloin（Served with Sauteed mushroom, Baby Carrots and Burgundy Wine Sauce）,Roast lamb chop（Served with Herb nut Crumble, Lavender Sauce）,etc.

4.Seafood:

Boston Lobster with mashala curry（Served with Lemongrass Coconut Sauce and Jasmine Rice）,Pan fried Codfish（Served with new Zealand wild Rice and Truffles Cream Sauce）,Low-Cooking Ginger Salmon（Served with Bake Apples and Blackcurrant Sauce）,etc.

5.Dessert:

Chocolate Lava Cake with vanilla ice cream,New Orleans Blueberry Cheese Cake,Raspberry Mousse Cake,etc.

Casestudy3

Personally,IsuggestthepubcouldprovideTabled’Hotemenutocustomers,itishelpforthemtoorderrapidlyandenjoyspecialtyaswell.

Forexample:

Breakfast:

Setmeal1:

SteamedBunwithVegetableStuffingorBeefStuffing,CongeeorSoybeanmilk,BoiledEgg.

Setmeal2:

PlainNoodleorBeefNoodle,PickledCucumbersorPickledCabbage.

Lunch:

Setmeal1:

Cashew Chicken,Steamed Rice,Spring Rolls,Assorted VegetablesandLight Soup.

Setmeal2:

Pepper Salted Fried Beef Ribs,Mixed Green Tender,RiceandLight Soup.

Dinner:

Setmeal1:

Fried Beef with Soy Bean Sauce,Rice,Oyster Sauce Broccoli,Light Soup,Fresh Vegetable Salad.

Setmeal2:

Pepper Salt Fried Spareribs,Rice,Braised Cabbage Rolls,Chicken Soup with Mushrooms,Cucumber Salad with Tomato.

Casestudy4

Inmyopinion,Tabled’Hotemenuismoresuitableforthecoffeeshop.Themaincustomersareworkstaffandvisitors,thustheservicecouldberapidandsimpler,andTabled’Hotemenucouldmakeordertimeshorter.

Forexample:

Setmeal1:

Hamburger,Chips,Cola,ChickenNugget.

Setmeal2:

Sandwich,Cola,HoneyChickenwings,Friedsquidrings.

Q4.Requirementofstaffskills

Buffetservice

Generally,staffdonotneedservefoodandtaketheorder,theyshouldhelpcustomersenjoymealandintroduceself-helpfacilitiestocustomers.Itsskilllevelislowerthanothers

Platedservice

Plateservicedemandsthatthewaiterorwaitressshouldbeskilledincarryingplateswithoutdisturbingthefoodarrangedonthem,inprofessionalplateservicenomorethanfourplatesshouldbecarriedatatime,andtheyshouldtrythembesttoletcustomersenjoymeal,inaddition,theycouldserveseveraltablesmeanwhile.

Silverservice

Thestaffskil