Planning, Controlling, Directing and Delegation in Hotel Industry - Essay Example

Menu planning Affiliation Student name Introduction In an interview conducted on the hotel industry, we were able to establish the facts and technique employed in the development of good menu appealing to the customers as well as the provision of comfortable room services. The executive chef was able to give us the secrets of every successful restaurant in the hotel industry (Sasha, 2013). First and fore-most, planning is a lee way in any successful enterprise if greater achievement is to be realized. This is defined as putting all the right things in order based on their necessity and priority. This ensures that all structures are well aligned so as to work together as a system. Proper planning requires the best personnel since they are the major players when preparing and handling customers. Additionally, materials to be used must be availed in time. This comprises food products, utensils and any other paraphernalia necessary in making foodstuff (Sasha, 2013). Key to menu that is good After the accomplishment of adequate scheduling, the next crucial component is to have a balanced menu. It starts with looking at the underlying rules of a well-defined menu so as to give one that is appealing to customers. The following are crucial elements of a good menu scheduling (CACFP, 2010). 1. Compelling Force A menu is a force that guides all procedures. All the activities lies squarely on the menu as it structure tasks in order of precedence. It also gives a chance to the work-force to congregate together and share views on performance enhancement in the restaurant (Sasha, 2013). 2. Management tool It acts s a tool of managing that drive all functions. When there is well defined menu, the management is able to ascertain the services that will be provided and by whom amongst the staff, the price, and the type of labour needed. This also is a way of projecting on the type of proceeding that is likely to be attained (Myers, 2013). 3. Required expertise and knowledge The type of expertise and know-how needed for a type of food is crucial. When the work-force is well versed with a variety of menus, then this gives the company an upper hand. This will also gather for all type of clients. This way no client will come in and miss the type of food he/she need. The layout in the kitchen is also another factor where skill is needed. Safety and time management is crucial and this will depend and the structure in the kitchen (Jay, 1998). 4. Effective with a cycle This is the use of a repetitive pattern of food preparation that revolves throughout the week so as to let clients know that a type of food is available at a particular day. The use of cycle menus saves a lot of time in planning system. This augments efficiency in planning for a particular type of people. This also assists in analysis of nutrients’ proportion in the type of food and provides adequate calculations of ratios (Sasha, 2013). 5. Variety The type and assortment of foodstuff to be prepared is another crucial component in menu planning. This is greatly determined by the surrounding culture of customers in the surrounding environment. There are some types of foodstuff that do not go well with certain culture but is liked in another culture. Additionally, people do prefer certain type of food in certain periods. Therefore, in setting up the menu, variety is a factor that must be put to consideration in men preparation (Myers, 2013). 6. Nutrition There is need to put in consideration type of diet when scheduling the menu. Clientele are not the same; some are not getting well with certain food. In order to congregate for this issue, mixture in menu is imperative. This will bestow workers to create cooking merchandise that has all indispensable mechanism, thus, giving clientele a multiplicity of alternative to pick (Jay, 1998). FOH and BOH Services Alongside that above aspects, there are also a number of features to put into deliberation in order to guarantee that client’s appetite is satisfied as well as convene the diet in the making of cuisine. The first one is that lunch food having a fraction of nutrients but all needed in a diet (Jay, 1998). The second option is to look at the kind of job of the recurrent clientele. Even though this is not always easy to establish, it is obligatory as it present the category of food that will be arranged. Persons with gentle work cannot use food like individuals with intense labour jobs. The third factor is to think about is the term of the year and generate a premise that is concurrently with the time (CACFP, 2010). Accordingly, the restaurant team are the foremost group of actors that will formulate the menu that sells well with the consumers. They have to depict professionalism in their tasks. The values of good client relation must be well expressed so as to aid them is conducting all category of clientele since they come in unlike disposition and character. Therefore, besides the dexterity and familiarity of producing menus, person’s relation with clients is a crucial prerequisite. The staffs have to posses this characteristic so as be capable of dealing with clients well regardless of disposition (Sasha, 2013). Internal and external environment 1. Room services The arrangement of dining tables will determine the effectiveness of a staff in serving customers. Provision of save walking paths in paramount as it gathers for efficiency as well as the safety of the work-force as well as customers. This also applies to kitchen where it involves the use of fire and other sharp objects. Space that is amble in needed (Jay, 1998). On top of this, in a restaurant that is big, there are accommodation services such as lodging. In the provision of these services many factors ought to be put into consideration. This gathers for clients who seek to spend some time in that place for various reasons. When there are amble space and quietness, this service will be best suitable. The following are factors that are set so as to provide the best room services (Jay, 1998). Comfort-ability: The room should be made such that it is very comfortable to any client that will be using. In doing this, cleanliness is the first thing to consider. The room as well as the beddings must be absolutely clean. Coupled with this is the ventilation. It must have well air circulation provisions to avoid filthiness (Sasha, 2013). Entertainment services: Customers require some provision of entertainment such as provision of a TV for catching up with daily events from news stations and also entrainment. Moreover, there should be the provision of internet services to allow clients communicate with the outside world; concurrently, one can carry out its work duties in the room (Myers, 2013). Security: Safety is essential in the life of a human being. People prefer rooms that are secure from theft or any other form of threats to human life. The security is determined by the surrounding area. If the location neighbouring the hotel is known for insecurity then clients will not opt for a hotel in that area. If the hotel is situated in such an area, then the management must device means of safeguarding their clients and provide adequate security (Jay, 1998). 2. Parking bay These are essential services that cannot be avoided in any restaurant. This is because there are customers who come with their own private vehicles. In this relation, there should be a parking lot that is secure from thieves. A number of customers will opt for places that have amble parking services and will not at any cost go to a place without parking. Therefore, this is a factor that is considered in the inception and included in planning the construction of the facility (Jay, 1998). Conclusion In hotel industry, just like any other business establishment, there is need of full implementation of the management functions. These functions are planning, controlling, directing and delegation. These enable the restaurant Chef to make all operations ranging from menu planning to any other task that is needed for a successful restaurant. In addition, all other essential services must be gathered for if the hotel is to attract all types of clients ranging from the low class to the high class and to demystify the five star hotels which only belong to the rich few. A menu is a force that drives all operation. Therefore menu planning and proper room services attract many customers. It compels the planning, buying, service provision, production, nutrition and cleanup; give an opportunity to employees to congregate together, share ideas on performance improvement, and best quality of products in the restaurant. Read More