Reference no: EM132605127

You are the food and beverage director of a four-star city center hotel. Following refurbishment and recent changes of restaurant concept you have been asked to develop a feasibility study of a new restaurant and bar concept.

Q1. The hotel management of food and beverage departments has been described as the most technical and complex in the hospitality industry. This is due to external and internal pressures. Using the PEST model, define and discuss the external factors that put pressure on the management of food and beverage departments challenges.

Q2. Fine dining restaurants are those establishments that offer very high standards in all aspects of their operation. Discuss how the following apply to fine dining restaurants: Fine dining restaurants are those establishments that offer very high standards in all aspects of their operation - an extensive à la carte menu, silver service, good quality facilities and décor, service accompaniments, etc. They can be found in four- and five-star hotels or as free standing restaurants.

Q3. Food and beverage control tend to be more difficult than the control of materials in many other industries. Discuss the special problems of food and beverage control. There are several stages in the food and beverage control system. What aspects need to be considered in the following stages?

Q4. The service style of food and beverages is dependent on the type of establishment. Describe each of the following food service systems and identify one benefit of each to the customer.