In this essay I will be discussing the differences and the unique points in 3 of the main types of food service starting from Fine dining or French service, Buffet service and Banquet dining also to determine if each food service style has advantages over each other and which is best suited to the environment and the type of establishment. Also to establish the types of staff needed for each service style.
When talking about food service we usually see fine dining as the epitome of the dining experience and this can range from grand or spectacular restaurants or more engaging restaurants that can be rated the same in quality of food, however fine dining like other service styles has its own characteristics and points that are unique in the
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Lastly an advantage would be that savings are made in printing menus, because buffets don’t require a physical menu that needs to be printed for guest. Disadvantages of buffets are that without change the food can become boring. Even with lower labour cost, cleaning service is needed, which will cost the establishment. Since Guest handles food, this could promote the spread of bacteria. (Holden & St. Laurent, JR. …show more content…
Furthermore, we realise that the types of staff required for the service type can differ and it depends on the restaurant, the theme, the type of service and staffing levels. From the information we gathered, types of service styles, their unique features and pros and cons we can conclude that each service style is unique and all 3 styles can be brought to its highest level, with the addition of highly qualified staff. On the other hand in terms of financial advantage, the Buffet would be best with fine dining last, as there’s less food cost and labour cost with the addition of little to no
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
When it comes to service, facilities need to go above and beyond the ordinary to add value. For example, the facility needs to provide meals. Having various options and settings adds value.
Bridging a gap between customers and restaurant industry by introducing fast and casual dining concept- First and casual restaurant are considered as a blend of standard eating
I would delegate the responsibility of finding the most appropriate restaurant to my associates. The most appropriate need not be the most expensive. However, standards still have to be maintained. Once a thorough research has been conducted and the results handed in, I would make the final decision, putting in mind specific aspects of the suggested
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
Jayaraman explains this in her book, “ Imagine the power consumer could wield if they demanded more from restaurants.” (171). The overall general idea is to eat at a place where you wouldn’t mind working at, if it is clean, has nice workers,
Back to the early 20th century, when people still have the leisure lifestyle to take their meal in a more proper way either in restaurant or have a home-cooked meal at home which have to spend some time on it. The process of preparing a meal is tedious and prolonged which need to allocate some time on it before being able to be served for meal. Through the era of advancement, the time consuming old system of serving a meal had been made much smooth and transparent than before. In her book on fast food, Issues in Society, Fast Food, Healy (2012,p.2) defines fast food as foods are usually low in nutrients and high in salt, sugar or fat and they are ‘extras’ to be enjoyed occasionally. In the 1930s, White City as the first burger chain to open in the town and following by the McDonalds in the 1940s. In the mid twentieth century, drive through restaurant had been introduced to the world, and this resulted in improvement on speed of service and its’ efficiency as drive through made a more convenience situation for customers to dine as well as the predictability of the taste of fast food (Calypso n.d.). While fast food industry bring some benefits on the society by their accessibility and economy, it also carry drawbacks on the society which focused on the health. Therefore, the key development in fast food industry is the fusion of improving quality and increasing the speed and efficiency in fast food industry.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
McDonald's Corporation, an American company, is the world's leading food service retailer, with more than 30,000 franchise restaurants in more than 100 countries (McDonald cooperation, 2010).McDonald’s entered the China market in October 1990 and it becomes a popular restaurant which owns 960 restaurants and over 60,000 employees in China at the present day (Liu, 2008). According to the service gap model (Zeithaml, 2009), the problems existing in the servicescape which is the physical environment where the service is delivered (Bitner, 1992) will lead to provider gap 2 (the service design and standards gap) in the gaps model of service quality (see appendix one). In China, although McDonald’s’ acts locally in building the restaurant’s service environment to some extent, there are still some issues existing in its servicecape design. However, have studied customers’ discussions about the service environment in McDonald’s’, the issues existing in its servicescape include the shortage of the ambient condition (such as the inadequate use of music), the insufficiency of the spatial layout design (such as the lake of Self-help sauce pavilion), and the use of symbols and...
From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization?
People all around the world are busy. Busy with work, school and other extra activities. No one ever has time to cook, so families are always going out to eat at a restaurant. This essay will include comparison between eating at home and eating at a restaurant in terms of the price, cleanliness, taste and service.
Economies of scale are the advantages that accrue as organizations become bigger and expand their activities. The firm that I chose is McDonalds. It is one of the world’s largest fast food restaurant chains. McDonald’s economies of scale allow for bulk purchase of products, faster growth, specialized management, and franchise support. Additionally, profits received and significant cost savings are a big part of McDonald 's economies of scale.
There is a larger number and types of entrants in the market Fine Dining Restaurants-Casual Dining Restaurants-Quick- Service Restaurants. Landscape of primary location is also a threat; there is a lack of customer parking which could possibly result in lower numbers of customers. Climate may also affect the businesses in general, low peak season and bad weather can cause problems for the business market if bad weather is expected, customers are more reluctant to go outside if not necessary. Potential entrants and encroaching concepts are also a concern due to factors such as low consumer switching and brand not being well known. Cost is also a threat although the primary target market is higher-wage earners consumers with less income will not frequent Rooms for Dessert they will seek substitute
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.