It has to know what customer or audience the menu product is being developed for. On the other side if the menu is being developed revolving any occasion then business has to keep that occasion’s theme in mind and develop the menu product. Constructing the Recipe: Second step of menu product planning is constructing the recipe of that menu product. In contrast with the first step as business already has decided upon whom or which occasion the menu product is for, now it can easily determine the recipe for it also. According to customer demand the business can choose items to prepare for this purpose and construct recipes of those desired food items.
Hectic Lifestyle Wing Zone provides busy individuals more time to spend at work/college and less time and stress for waiting for food. Market Positioning At Wing Zone, feedback is taken from the customers in order to know the customers’ reviews so that improvements are made if necessary. Wing Zone uses fresh and hygienic products to occupy a clear and desirable place in the minds of target customers. Marketing Mix Product Product options offered by a restaurant are very important. At Wing Zone, there is a wide variety of dishes suitable for both vegetarians and non-vegetarians.
Kababji Grill restaurant Case study Question : 1) How do customers judge the quality of a restaurant? They liked the food and it’s quality , the service was the most thing they like, the menu was healthy and delicious. Staff were very friendly and flexible. 2-Indicate how and why each of these factors to the successful operation of a restaurant? Customer satisfaction : Always we put in mind our customer needs and wants, because this what is each costumer is looking for, but sometime this is not easy because costumer always looking for low price and high quality, and good managers can balanced the amount of performance and make costumer satisfy .
Generally, it is recommended for a company to define its value proposition and its position in the market in advance of its actual decision on customer target market chosen for service. In its service design, it is critical to ensure that every service idea is preceded by a service conception. This involves the definition of the purpose of the service delivery, target market and the customer experience for a successful goal achievement. According to Benihana dining concept, Rocky centered his target on two criteria of winning the loyalty of the American customers while taking their dinner. These included the art of exotic environment and thrilling entertainment during dinner.
Food safety and hygiene is one of the most important aspects in the hotel Industry nowadays. It refers to the procedures that need to be adopted so that contamination of food does not take place and it is safe for consumption. We look at the top notch hotels in the industry today and what people as prospective clients see is the beauty of the food that is prepared and is presented in front of their eyes. It looks eye appealing as the presentation is very beautiful but what people tend to forget is the processing involved in cooking or preparing that particular dish. This involves the equipment which is used to prepare the food, the ingredients which are used, the way food is handled and stored.
PROCESS : OM works to create product in an efficient manner , analyzing them for cost , quality and labour requirements. The whole process from receiving ingredients to frying is designed to create a quality meal for the customer. LOCATION : Many key factors such as Political Risks, Currency risks, Social Norms, Brand Fit, Social Cost and business Practices are considered while locations are chosen.
It includes greeting customer, identifying customer needs, delivering service to customer, handling demands through the use of some common tools in business and technology and handling complaints, evaluation and recommendation. Today the food service industry is defined in its broadest sense to mean all establishments where food is regularly served. Such as in other establishments like for restaurants, coffee shops, family restaurants home dining rooms, fast foods, and other events or occasions. In food services that operate in colleges and schools are also included. In serving food sometimes there’s happened that the one who will serve can encounter some conflicts so that to avoid it you need to organize food services for the efficient procurement, distribution, production, and service of the food and meals.
For example, food and beverage has play many roles in the hotel such as kitchens, catering (external and internal), in-room dining, mini bar and lounge bars (“Introduction to hospitality”,2013). When compared to event management, food and beverage has focused more on food and drink. However, every department has a strong relationship between each others; to illustrate, event management has to work with food and beverage departments in order to provide convenience for all guests and make them feel satisfied within the events (Reynolds,
This is one of the most difficult calculations a caterer has to make. While there are some general principles to follow, your knowledge of human nature will guide you through this process as well. In general, the rule of thumb is 1 to 1.5 pounds of food per person, but this rule can vary significantly depending on the type of event you are catering. If you are catering a wedding reception, people will expect a good amount of food. If, however, you are catering a corporate lunch, you might expect to prepare less for the same number of people.
This is because the tourist or traveller desire to eat interesting product in suitable environment. (Hall and Mitchell, 2000) define that the food tourism as visiting food exhibition, food festival, restaurant and specific locations for which food tasting and experiencing food are the primary factor for travelling an and it has similar definitions of food tourism include culinary, gourmet and gastronomic tourism stated (Boniface, 2003; Hall and Sharples, 2003; Long, 2004). The differences between food tourism and food as part of travel experience is evident in research that has classified tourist based on the values of food in the overall of their vacations. More and more people are travelling for reasons of gastronomy as (Bessiere, 1998; Hall and Sharples, 2003; Long, 2004) said, and for a result, food tourism has gained a higher profile as a pull factor in destination making marketing. 2.6 Push and Pull