HAT202 – Hospitality and Tourism Management

 Sample Assignments

You can download the sample Hospitality & Tourism Management essay on Marking Guide with the following question for free at the end of this page. For further assistance with  Management Assignment help, please check our offerings in Management assignment solutions. Our subject-matter experts provide online assignment help to Management students from across the world and deliver plagiarism free solution with a free Turnitin report with every solution.

(AssignmentEssayHelp does not recommend anyone to use this sample as their own work.)

Hospitality & Tourism Management Assignment Question

Students are required to write an essay on one of the following Hospitality Management topic:

• The Food & Beverage System – Fundamentals

• The Nature of Food & the Menu

• Product Flow & Facility Design

• Procurement, Preparation, and Service

Hospitality & Tourism Management Assignment Solution

Introduction

Food and beverage management is a significant part of every hospitality management courses' curriculum. It is an invariable practical subject that mainly emphasizes on food production along with food service. The food service industry comprises of foodservice operations that include both commercial foodservice and the onsite foodservice. Hospitality is a distinct part of management that involves activities conducted by managers, food & beverage management as well as accommodation management that makes it all the more distinct (Chand & Kapoor, 2010). Thus in hospitality service provider forms the part of the product itself. In order to satisfy the guests in hospitality, they should be presented with the best type of food and the menu should be alluring so that they feel valued and think that they have received valuable service (Scott-Halsell et al., 2008).

This essay discusses the nature of food that flourishes in the hospitality management and the effective menus that create an impact on the customers. That is why the food and beverage industry forms a key part of hospitality management, also popularly known as foodservice industry. This is well-known industry that consists of businesses preparing food for the customers.  This is rapidly growing section of hospitality as the number of people employed in the foodservice industry has been predicted to go double by 2015 reaching approximately 22 million marks (Palacio & Theis, 2009).

Currently, the food and beverage industry has undergone rapid changes in order to cope with the diversity of changes occurring in the needs of the guests, for example, home delivery, online ordering etc. There are multicultural influences along with the changing habits of the guests in the food and beverage industry that has led to more focus on the nature and types of food or cuisine being offered currently. Thus bringing in changes in the service of the foodservice industry of hospitality management (Antun et al., 2005).  With changes in the foodservice, there are changes in the types of food and the menu beings served in the industry. So let us discuss some of the critical aspects of nature of food and the menu further.

Changes happening in the American food habits are very vital for the entire hospitality industry because the developing countries are very quick in adapting the technology, [practices and the type of food they eat in the West (Cummings et al., 2010). Since the hospitality industry needs to flourish in the 21st century, it is imperative for it to consider the changing nature of food habits adopted by the Americans. The type of food that is preferred by American is distinctly American, thus the current practices adopted for determining the nature of food,   food preparations, food preservation along with the services required in the hospitality sector should be reviewed for the possible modifications as well as adaptations. For example in the fine dining restaurants as well as the formal dining places, the menu selections should be expanded in order to accommodate the rising demand for the vegetarian foods. In the same way, the institutional food services in America needs to bring changes and modify the menu offerings in order to show the regional, cultural, ethnic as well as religious diversity prevailing in the American society.  On the other hand, the whole hotel industry needs to regularly evaluate the food as well as beverage operations for catering to the needs as well as the demands of the both the domestic and the international travelers (Cummings et al., 2010). The nature of food and beverage served in a restaurant suggests that it is capable of offering a diverse experience for chefs in various banquets, room service outlets and even in the areas of marketing, accounting as well as purchasing.

 

There have been major changes in the nature of food and beverages in order to cope up with the diversity of changes occurring in the needs of the guests for example with the entrance of home delivery services the nature of food that is preferred is the one that does not turn cold fast and the taste and odour of the food remains the same until the time it reaches the final destination from the restaurant. There are several cultures and the guest habits as well, that cast impact and has given rise to several new cuisines (Baiomy et al., 2013). The types of food services that are found in the hospitality sector are the conventional, ready prepared, commissary and the assembly / serve food service. The conventional or traditional foodservice is of two types it can be centralized food service or decentralized foodservice. The readily prepared food service serves cook-chilled food or cook- freeze food or sous- vide food. On this basis, the nature of the food or the market forms of food can be in bulk, pre-plated or proportioned. The bulk nature of food is when the restaurants or caterers buy in huge amounts for events like marriages, parties etc. Preplated nature of the food is when the food combinations are already served in the plate and have been predecided. Proportioned nature of food is when the food is served in proper portions that are well balanced to fulfill the guests appetitive and provide required nutrition and leaves the guest fully satisfied (Kotschevar & Withrow, 2008).

Download this Assignment Sample for FREE
  1. This form collects your email so that we can correspond with you through our newsletters. Checkout our Privacy policy for more information.
  2. Yes, i consent to this conditions.

 

(Some parts of the solution has been blurred due to privacy protection policy)

Check More Samples

Order Now