Q1. In your opinion, why is it difficult to get hold of consistent statistics regarding the hospitality industry
Q2. How can the changing age profile of the population influence eating out patterns
Q3. What does it take to achieve success when opening yor own restaurant
Q4. Why do customers mistrust genetically modified food?Give reasons and discuss
Q5. Will consumers buy the food of a popular restaurant, if the restaurant in question decides to increase its rates?
Q6. How is basing menu prices strictly on costs problematic? Elaborate with appropriate reasons.
Q7. How can you manage the overall experience of a restaurant so that customers keep coming back?
Q8. What are the difficulties in including all food and beverage outlets under the umbrella term “hospitality industry”
Flipside owes its success to its owner Mr.Jha. Mr. Jha is the grandson of late Mr.Aggarwal, who began running the coffee shop in the Pre-Independence days. Mr. Aggarwal did not experiment with the restaurant’s earlier concept of being a coffee and cookie shop Mr. Ravi the manager states that Mr.Jha has an easy-going style of management. It is Mr.Jha’s non-intrusive style that has taken the restaurant to new heights; with the turnover increasing year by year as new dishes are added. For adding new dishes, no systematic method is followed. Instead dishes are arbitrarily added, based on the suggestions of the staff. Mr. Shukla one of the managers, believes that a restaurant that offers an assortment of dishes, enjoys more success.
Mr.Jha and Mr. Ravi have been partners for a long time. However, Mr. Ravi and Mr.Shukla do not see eye-to-eye as Mr.Shukla does not appreciate Mr. Ravi’s effort to bring in new ideas. This began to cause problems in the running of the restaurant. Though everyone has a designation and defined job responsibilities, communication lines have broken down. No communication is written down and no records kept. Everything rests with Mr.Jha and he can veto every decision.
There is frequent mixing of orders, which has led to a lot of disagreements between the kitchen staff and its waiters. The waiters frequently overpromise and under-deliver. It is also difficult to ensure a dish is perfect when the menu is so varied. Moreover, waiters in the restaurant stick to their tables and customers are not made to feel valued. Mr.Jha and Mr.Shukla seem to be unfazed about the functioning of the restaurant and do not pay attention to any complaints made by the customers. Mr.Jha’s approach towards the management of restaurant is still appreciated by the staff. According to them, he is non-interfering and does not breathe down their necks.
Q1. Was it a wise move to change the style of the restaurant from a quaint coffee shop into a multi-cuisine outlet?
Q2. a. Is an easy-going method of running a restaurant appropriate? b. Would a systematic and organised method of adding dishes result in benefits for the restaurant?
Q3. What steps should the management take to ensure that the communication lines between the waiters and kitchen staff remain open?
1. The __________ is the broader environment outside the immediate environment of a particular food service business.
2. A ____________ key factor is a factor which will limit the activities of an undertaking and which is taken into account in preparing budgets.
3. __________ budget guides the management in making necessary purchases, to be made in the budget period
4. The ________ budget is a forecast of the production for budget period.
5. The preparation of production budget is dependent on the _______ budget.
6. __________ budget assists the purchase department in suitably planning the purchases, fixing the maximum and minimum levels of materials, etc
7. The ________ budget indicates all items of expenditure in the promotion, maintenance and distribution of finished products.
8. The ____________ is in charge of the events room plus the organisation required to prepare the rooms for various events.
9. The ___________ is responsible for all administration including meeting productive clients and discusssing the arrangements for the menu, table plans, costs, etc
10. _________ is the term used for the service of special events for a specific group of people at pre-set times, with the food provided being pre-determined
11. The main role of the ________ is to promote the event facilities of an establishment and where necessary to make initial approaches and contacts.
12. The __________________ is often responsible for organising and employing the banqueting events wine waiters
13. At the meeting when the booking is confirmed, an _____________ will be completed
14. _______ is used mainly when meals are plated, although some establishments use this style of service for silver service and other forms of service.
15. Which of these is not a type of buffet
16. Conducting a ________ session one or two days before the event is extremely vital.
17. A cocktail party organised for purposes of social or business networking is called a
18. ________ encourages people to step out of their drinking comfort zone.
19. A __________ is a piece of furniture which is positioned in the dining room of a home and holds most of the equipment used at the table i.e crockery.
20. ______ is a reliable means of attracting the attention of other tables in the restaurant.
21. ________ the dish involves the staff member selecting the items to mix together for the items arranged in a trolley.
22. _______ is the cooking or finishing of dishes, by adding a spirit and setting it alight
23. According to Roger A.Strang, sales promotions are short-term _________ to encourage purchase or sale of a product or service
24. Sales promotional tools have a few distinctive characteristics.These include
25. _______ mean that the product is available at less than the normal price during the deal period only.
26. ____ mean that more quantity of the same product is offered at no extra cost or just a nominal increase in the price.
27. The objective of a ________ is to push more stocks to the trade, for getting early or immediate cash payment from the trade.
28. When a premium article is banded to the package of the product with a tape, adhesive or rubber band, the product is called___________
29. _______ encourages consumers to stay brand loyal, increase usage rate and increase the attention getting power of the ads.
30. __ are temporary price reductions or reimbursement of expenses incurred by dealers, in full or partly.
31. In a dynamic and rapidly changing environment, __________ conditions may appear with little or no warning.
32. Many firms develop ___________________ by rewarding consumers for each purchase
33. __________ are those offered periodically only,such as holiday parties
34. ___ consists of principles, practices and guidelines that an organisation follows when interacting with its customers.
35. A __________ software which is linked to the point of sale software, generates sales information on the menu products.
36. _______ are the data that has been collected and takes marketing one step further
37. The size of the restaurant kitchen plays an important role in creating the _________.
38. For designing the floor plan of the restaurant, the factors that should be taken into consideration are:
39. The _____________ division manages the cleanliness of those regions of the hotel which are not cleaned by the housekeeping department.
40. A restaurant’s _________ includes supplies, products and ingredients on hand to prepare and serve food and beverages.
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