British law defines hotels or inns as “places where a bonafide traveler can receive food and shelter, provided him in a position to pay for it and is in a fit condition to be received. “ Hence, a hotel must provide food and beverage and lodging to travelers on payment and has in turn, the right to refuse these services if the traveler is drunk, disorderly, unkempt, or is not in a position to pay for the service.
The practice of eating away from home is increasing and there is wide diversity in the nature and type of food and beverage on offer. Because of the expansion of the industry and increasing pressure for improved professionalism in food and beverage service staff, there is even greater need for more people to make their careers in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills.
Food and beverage service is an important link between the food and beverages services on offer in an establishment and the customers. The server is the main point of contact between the customers and the establishment. It is an important role in a profession which is increasing in national and international status. The skills and knowledge of food and beverage service, and therefore careers, are transferable between establishments and sectors, and throughout the world.
The hotel industry is perhaps one of the oldest commercial endeavors in the world. The first inns go back to the sixth century B.C. and were the product of the urge to travel, spurred by invention of the ‘wheel'. The earliest inns were ventures by husband-and- wife teams who provided large halls for travelers to make their own beds and sleep on the floor.
[...] There are many ways to draw attention to a menu item: putting it at the top or near the top of a list, drawing a box around it, placing it in the center of a page, positioning eye-catching artwork next to it, or otherwise setting it apart. Format. Once a rough sketch of the menu is completed, planners can get an idea of what format will be most appropriate. “Formats” refers to a menu's size, shape, and general makeup. There are many menu formats to choose from decision makers at each operation must decide what's right for them. [...]
[...] In this project, we will take a look at banquet menu pricing styles, banquet menu schedules, and the different types of banquet menu. Menu planning and menu design principles will also be discussed. The study will conclude with a section on evaluating menus. Most of the information and ideas discussed in this study can apply to non-commercial food service operations as well as commercial operations. Menus come in all shapes and sizes, reflecting the extreme diversity of food service operations. [...]
[...] A good general rule is to never set menu copy in anything smaller than 12- point types. Lines of type should not be set too close together; that is, there should be a comfortable amount of space (called between lines. In general, type should be a dark color printed on light-colored paper for easy reading. Wise menu designers take into account the fact that lighting in banquet dining rooms is usually much dimmer than in the office work areas where menus are designed. [...]
[...] Managers who plan banquet menus must be careful to select food that can be produced in quantity and still hold its quality California Some banquets offer breakfast, lunch, and dinner menu items on one menu, with all the items available at any time of the day. If guests want spaghetti for breakfast or pan cakes for dinner, they can order them. This concept originated in California, so this type of menu has come to be called a California menu. An operation that has no restrictions about when it will serve breakfasts, lunch or dinner items also gives up the productions and scheduling convenience these restrictions provide Ethnic Banquets that seek to appeal to guests who like a particular cuisine offer ethnic menu. [...]
[...] A blank menu page is a page that does nothing to sell the banquet or its menu items. The back cover is the page that left blank on the many menus. Unless a blank back cover adds to the banquet's image, there is nothing wrong with putting additional menu items or supplemental merchandising copy on the back cover. For example, a seafood banquet can devote its back cover to listing the types of fish it serves and their unique flavor and texture characteristics. [...]
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