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Managing Food and Beverage Operations Essay Example

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Managing Food and Beverage Operations

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Likewise, the restaurant image is enhanced by the attractive decoration, appropriate layout as well as efficient sitting plan.According to Graham (2006) the history and the style of the food is a major consideration during decorating of a restaurant. Similarly, Graham and Oxley (2003) argue that servicescapes also referred to as built environment plays a vital role of enhancing personal traits, customer satisfaction in a restaurant. As a guest to the restaurant I am not only attracted by the wide range of information that guides me in the purchasing process but also by the effective flow of services both in the kitchen and in the service section. As argued by Graham (2001), work flow in the kitchen is an aspect that ensured continuity in the production and offering high class services to the customers. Use of the right equipment is one of the primary aspects that have resulted to efficient work flow in the kitchen. The adoption of food safety is another aspect that has made the restaurant to attain a competitive edge in the market. It is worth to note that safety of the employees and food cannot be overlooked in any restaurant. In its effort to ensure that all its food is safe, the restaurant emulates the Hazard Analyses Critical Control Point (HACCP). According 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.AL Fareej is a local restaurant that specializes in the production and selling of Arabic food. One of the major aspects that I have emulated is excellent food at value pricing. According to Kotler, and Philip (2011) appropriate marketing mix is paramount in retaining the trust and loyalty of the existing and new customers. Kotler and Keller (2012) in their contribution argue that it is becoming increasingly more difficult to differentiate concepts adopted by various restaurants. However, AL Fareej does this by establishing Arabic traditional concept that puts into consideration the income of its consumers.Al Fareej range in size from 2000-3000 square feet and will seat from 50-75 guests. Location feature authentic Arabic traditional antiques. We equip the restaurant with 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. To ensure that customers experience the value of their money and that they feel comfortable during

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References

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Almanza A., Kotschevar, H. and Terreu, E. 2000. Food Service (Layout, Design &

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Bitner, J. 1992. Servicescapes: the impact of physical surrounding on customers and employees. Journal of Marketing, 56, 51-71.

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Brown, R.2003. Controlling restaurant & food service food costs: 365 secrets revealed. Canada: Atlantic Publishing Group.

Costas, K and Chris, T. 2009. Design and Equipment for Restaurant and Food

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Cousins, A and Foskett, D.1951. Food and beverage management [ELECTRONIC BOOK]: for the hospitality, tourism and event industries. Woodeaton: Goodfellow Publishers, c2011.

Dopson, R., Hayes, K and Miller, E. 2008. Food and Beverage Cost Control. N.J: John Wiley and Sons

Graham, D. 2006.The Return of Gueridon Service. The Hospitality Review Vol 8 Number 3 pp 5 -11

Graham, D. & Oxley, L. 2003. Exploratory Study – The Chef & the Open Kitchen. CHME Research Conference, Cardiff

Graham, D. 2001.The Changing Face of the International Themed Restaurant CHME Conference. London: Macmillan Publishers

Hochbaum, E., Moreno-Centeno, P and Catena, A. 2011. Rating Customers According to Their Promptness to Adopt New Products. Operations Research 59(5): 1171-1183, 2011.

John A. and Jennifer, G. 2008. Profitable menu planning. N.J: Pearson Prentice Hall.

Kotler, A and Philip, G. 2011. Principles of Marketing. New York; Pearson education.

Kotler, P and Keller, K. 2012. Marketing Management. London: Sage

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preview essay on Managing Food and Beverage Operations
  • Pages: 8 (2000 words)
  • Document Type: Essay
  • Subject: Tourism
  • Level: Undergraduate
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