Sample Essay on Understanding of Menus of Hospitality Events

A written account demonstrating the understanding of menus of a hospitality event

Introduction

The hospitality industry features different events. Meals’ distribution away from the household comprises some of the events and undergoing within the industry. Within the delivery of the foods and beverages, the greatest determiners of the functioning of the industry are volume and diversity. Both public and private enterprises comprise channels, which range from sole proprietorships to global conglomerates. Catering services relate to activities in world class hotels to the very basic home service (Leidner, 1993, 27).

The hospitality industry main source of income is the provision of services, largely those that go a long way to satisfy the clients. Every so often, the product of exchange for wealth is either intangible or the method of service for which the product was received would impact on the perceived quality of the product purchased (Stevenson, 2005, 15). Individuals providing the services within the hospitality industry are considered part of the products in the offing, given the intersection between the service and the service provider and the customer’s satisfaction (Leidner, 1993, 27). The purpose of this research is therefore to establish the diverse strategies and procedures for beverage and food production, hospitality events, service systems, and financial controls, including a planned event, based on an agreed budget.

Plan a food and beverage service for a hospitality event within an agreed budget (ref: 4.1)

Knowledge of the financial processes involve in the planning of an event within the hospitality industry is a requisite part of the planning process for a food and beverage service in a hospitality event within a stipulated budget (Dufrenne et.al., 1994, 106). Cost and pricing, financial statements and purchasing process are among the key financial processes requisite for an event planner. Given that different factors go into the devising of menus, an event planner needs to be abreast with this information for an effective and enticing menu selection and recipe deliberation (Gilbert, & Kurland, 1984, 57; Gaiko, Kavanaugh, & Bokorney, 1995, 60).

Event menus largely consist of foods, beverages and desserts. For the event’s menu therefore, the food category will incorporate chips and fresh salad, sausages, jack-potatoes with vegetables, rice, fish, and fresh salad, and finally battered chicken fillet with chips and salad. On the beverage menu, drinks to be included are coffee and tea, mineral water, beer, and orange juice. Finally the desserts would include ice-creams, apple cake, and fruit salads (Gaiko et.al., 1995, 62).

Implement the planned service maintaining standards of quality and health, safety and security. (Ref: 4.2)

In constituting the menu for the event, it will be necessary to consider customer’s satisfaction given that events within the hospitality industry have tremendously changed particularly in relation to health standards. Hospitality events such as graduations are happy occasions, and the customer’s satisfaction by upholding quality and health standards as well as security and safety of the meals remains fundamental to the clients’ satisfaction (Birchfield, 2008, 15). Quality standards comprise of preparation of food and beverages, service and production planning, presentation and cooking, in addition to setting and maintaining of standards. The success of the event therefore largely relies on the preparation and presentation of quality meals and standards (Birchfield, 2008, 15).

Quality in presentation of the meals transcends high standards to the proficiency of the catering staff, quality food supply as well as appropriate storage of the food once delivered. Basic necessities in the preservation and service of the meal such as the correct temperature of the food should be maintained at all times. Moreover, food handling should be via the safest means possible in adherence to safety procedure in order to avoid food poisoning and contamination. Safety in handling the meals should also apply to utensils as a measure against food contamination (Katsigris & Thomas, 2005, 45). The safety and health of the services offered consist of the most important parts of the any catering event. Noteworthy is the fact that safety of the equipment and premises needs to be guaranteed to avoid mishaps (Katsigris & Thomas, 2005, 45). The staff also has to examine the possibility of any risks and hazards and should also be well orientated and conversant with handling of accidents. Ensuring proper health and safety measures put in place will decrease the probability of danger befalling the guests (Gaiko et.al., 1995, 64).

The measures herein undertaken are aimed at establishing professionalism in the service provider and in it earning of respect of the clients. Moreover, such measures ensure a low insurance cost for the event, a win-win situation for both the client and the service provider. Of utmost importance however is the security during the event (Jayawardena, 2004, 69). The success of an event is pivoted on the level of security at the event given that both the guests and staff would want to feel safe in the event.  The level of security is therefore important in ensuring satisfaction of both the staff and guests, and therefore the general success of the event. Even more is that security with an event is advantageous to the planner for marketing purposes, reduced penalty costs as well as maximization of profits (Jayawardena, 2004, 69).

Evaluate factors to determine the success of the service, making recommendations for improvement (ref: 4.3)

Effective cost budgeting and time management, organization and planning; setting standards and quality assurance, and finally, customer satisfaction are all factors that underlie the success of an event The organization and planning and review of the plan are all responsibilities of the management given that it is the management that is responsible for the success or failure of an event. This therefore calls for proper handling of all the logistics intended for the event. The following are thus considerations for the management in handling an event for its success (Katsigris & Thomas, 2005, 47).

To begin with, communication with the customer should be concrete and effective to ensure that both sides understand each other. The responsibility of hygiene safety and standards remains with the management, which should therefore ensure maintenance of the same, given that the customers’ satisfaction is key to the success of the event. Customer satisfaction is especially a good marketing strategy since it ensures repeat business and builds a strong reputation of the business, with high possibilities of referrals (Parsa & Kahn, 1992, 94).

Offering quality service before, within the event’s progress and after the event will ensure not only customer satisfaction, but the success of the event as well. Both of these should be the uttermost goals of the event planner (Birchfield, 2008, 21). Giving personal attention to the customer, maintaining open communication during the event and post event will also ensure that the customers’ needs are taken care of. Giving assurance and showing the assurance on quality of produce are some of the most fundamental principles of the hospitality industry and should therefore be shown to the customer at all times in serving both the beverage and food (Birchfield, 2008, 35).

As aforementioned, the supply chain should be of the highest quality for provision of quality assurance to customers. Given that the service concerns food, the staff should have undergone the strictest of health checks and elite training in handling of both food and customers to ensure building of rapport and maintenance of health and safety standards. The effectiveness of cost and time is to ensure that the company rips maximum benefit in terms of profits. For this case, the manager in charge of the event will have to be cost effective. In order to ensure effectiveness on costs, the manager will have to negotiate with all relevant suppliers for the event and establish a strong relationship with the local business operations (Gordon-Davis & Van Rensburg, 1998, 65).

Conclusion

The quality and services of beverage and food operations of the modern day have been greatly improvised. The level of staff competence has also been improvised to a greater extent within the catering and hospitality industry due to acceleration in advancement of training and development of staff. The tastes, priorities, and preferences of the consumers have also changed the priorities of the industry from delivery of magnitude to delivery of quality services. This has become a key factor for the customers in determination of different establishments.

References

Birchfield, J. C., 2008. Design and layout of foodservice facilities. Hoboken, N.J., J. Wiley.

Council on Hotel, Restaurant, and Institutional Education (U.S.), 1997. Journal of hospitality & tourism education. Washington, DC, the Council.

Gaiko, S. S., Kavanaugh, R. R., & Bokorney, G. B., 1995. Establishing a hospitality education program for Japanese students. Hospitality & Tourism Educator7(1): pp.60-62.

Gordon-Davis, L., & Van Rensburg, L., 1998. The hospitality industry handbook on nutrition and menu planning. Lansdowne, Juta.

Jayawardena, C., 2004. World hospitality and tourism trends. Bradford, England, Emerald Group Pub. http://public.eblib.com/choice/publicfullrecord.aspx?p=231832.

Katsigris, C., & Thomas, C., 2005. Design and equipment for restaurants and foodservice: a management view. Hoboken, N.J., J. Wiley.

Leidner, R., 1993. Fast food, fast talk: Service work and the routinization of everyday life. University of California Press.

Parsa, H. G., & Kahn, M. A., 1991. Menu trends in the quick service restaurant industry during the various stages of the industry life cycle (1919-1988). Journal of Hospitality & Tourism Research15(1): pp.93-109.