Essay On Restaurant Culture

Culture of the Restaurant
Host India has dedicated employees who work together to ensure that the customer is satisfied. The restaurant strives for excellence to make sure that quality meals are served punctually to customers. A diverse menu offering a variety of styles, sauces, and flavors is also present. The management prides itself on delivering delicious authentic Indian meals with the best ingredients giving one the best experience of Indian cuisine. Affordable meals which are nicely presented are served to customers.
There different variety of meals include; murgh makhani (butter chicken); tandoori chicken; naan; lunch buffet; and samosa. The restaurant opens on Monday to Thursday at 11:30am- 2:00pm and 5:00pm- 9:30pm, on Friday and

In this strategy, the customer is drawn into the foodways system of the product and given a native perspective on it. The fourth strategy which is perhaps the most common is menu selection. The strategy involves selecting of particular dishes thought to best appeal to the customer. This strategy involves the producer's cognitive model of the taste of the potential eater as well as the producer's notion of which dishes best represent the cuisine. Menu selection reflects the intentions of the producer and the anticipated

From the inside, the walls are painted orange and yellow, and the sealing has white and cream paintings. The floor has black and white tiles. The table setting of the restaurant is also well planned. There is a table setting for two and four individuals respectively. The tables have maroon and white fabrics covers. On each work surface, water glasses are depending on the table setting, a food menu, and wooden chairs. Most of the serving plates are metallic. Food wise, my opinion is that the food was not too spicy and the temperature was accurate. It was probably done to appease the masses. The meat was tender enough; the samosas and naan were of high quality as