Facebook Pixel Code
x
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Managing Food and Beverage Operations

This is a preview of the 8-page document
Read full text

Likewise, te restaurant image is enhanced by the attractive decoration, apropriate layout as well as efficient sitting plan. Acording to Graham (2006) the history and the style of the food is a major consideration during decorating of a restaurant. Smilarly, Gaham and Oxley (2003) argue that servicescapes also referred to as built environment plays a vital role of enhancing personal traits, cstomer satisfaction in a restaurant. A a guest to the restaurant I am not only attracted by the wide range of information that guides me in the but also by the effective flow of services both in the kitchen and in the service section.

A argued by Graham (2001), wrk flow in the kitchen is an aspect that ensured continuity in the production and offering high class services to the customers. Ue of the right equipment is one of the primary aspects that have resulted to efficient work flow in the kitchen. Te adoption of food safety is another aspect that has made the restaurant to attain a competitive edge in the market. I is worth that safety of the employees and food cannot be overlooked in any restaurant.

I its effort to ensure that all its food is safe, te restaurant emulates the Hazard Analyses Critical Control Point (HACCP). Acording to Almanza et al, 2000) HACCP is an approach that is employed by firms dealing with food and beverages to identify evaluate and control food safety hazards. A Fareej is a local restaurant that specializes in the production and selling of Arabic food. Oe of the major aspects that I have emulated is food value pricing.

Acording to Kotler, ad Philip (2011) appropriate marketing mix is paramount in retaining the trust and loyalty of the existing and new customers. Ktler and Keller (2012) in their contribution argue that it is becoming increasingly more difficult to differentiate concepts adopted by various restaurants. Hwever, A Fareej does this by establishing Arabic traditional concept that puts into consideration the income of its consumers. A Fareej range in size from 2000-3000 square feet and will seat from 50-75 guests. Lcation feature authentic Arabic traditional antiques. W the restaurant a state-of-the-art sound system connected to an old-time juke box where our customers are able to select their favorite songs for free.

T ensure that customers experience the value of their money and that they feel comfortable during. ..

This is a preview of the 8-page document
Open full text

Related Topics

Close ✕
Tracy Smith Editor&Proofreader
Expert in: Tourism, Journalism & Communication, Music
Hire an Editor
Matt Hamilton Writer
Expert in: Tourism, Performing Arts, Design & Technology
Hire a Writer
preview essay on Managing Food and Beverage Operations
  • Pages: 8 (2000 words)
  • Document Type: Essay
  • Subject: Tourism
  • Level: Undergraduate
WE CAN HELP TO FIND AN ESSAYDidn't find an essay?

Please type your essay title, choose your document type, enter your email and we send you essay samples

Contact Us