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Food & Beverage; report on the catering operations in Dundrum shopping center.

Food & Beverage; report on the catering operations in Dundrum shopping center.

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Published by Keyron Hen Der Sun
An investigation into the catering establishments in Dundrum shopping center to learn about the current trends and discover how international brands influence Irish consumers/retailers.
An investigation into the catering establishments in Dundrum shopping center to learn about the current trends and discover how international brands influence Irish consumers/retailers.

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Published by: Keyron Hen Der Sun on Oct 24, 2012
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12/29/2012

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 Food & Beverage Report 
Report on the catering operations in Dundrum Shopping Centre
03/10/2011DT413/2Ms. Brona Raftery
Paul Kenny Ciaran Henderson
 
Food & Beverage Report Page 1
 
Executive Summary
 Aims-
 
The authors’ aims are to carry out a research
project on the catering establishments inDundrum shopping centre, learn about the current food and beverage trends, discover howinternational brands influence Irish consumers/retailers & present this in a professional way.
Research-
 
The authors carried out preliminary desk research on the internet in order to plan theirprimary research. For their primary research they planned to have a meal in one of the eatingestablishments, survey all the eateries while observing the atmosphere.
The Meal Experience-
The authors had their meal experience on the 02/11/2011 in TGI Fridays.They graded is using the 5 different criteria of Location, Service, Food, Atmosphere and value. Theyeach gave a score out of 5 for each criteria which totalled to an overall 86% satisfaction rate.
Summary of Eateries-
 
The authors defined each type of catering establishment they discovered inDundrum and briefly discussed each. They discovered 6 types- Restaurant, Café, Fine Dining,Takeaway, Fast Food and Gastro Pubs.
Survey & Categorization of Eateries-
The Authors surveyed all the eating establishments inDundrum shopping centre, noting each ones name, type & location. He then organised each into itsappropriate category and briefly commented on each of the different sections of the shoppingcentre.
Influence of International Brands-
The authors determined that international brands influencedmany Irish catering establishments (e.g. Supermacs) to set up initially from their good example, butwhen the international brands arrived here, they pushed out the Irish catering establishments & hasforced chefs & managers to rethink their strategies.
Key Trends-
 
The authors identified 4 key trends effecting modern Irish Food & Beverageestablishments- Value for Money, Fast Food, Healthy Eating & Convenience which they believeintermingle & relate to one another as consumers demands change.
Conclusions-
 
The authors have discovered the hospitality industry is very competitive especiallyinternationally, as foreign goods put pressure on Irelands catering establishments.The authors have discovered that the trends have emerged because of socio-economic reasons; some trends have been carried on from the Celtic Tiger era, somehave materialised because of the recession and they are just reacting and trying tocope in the most effective way possible resulting in certain trends.
 
Food & Beverage Report Page 2
 
Contents
Executive Summary ................................................................................................................................. 1Introduction ............................................................................................................................................ 3Background to the research & how it was carried out ........................................................................... 3The Meal Experience ........................................................................................................................... 4Summary of the different types of Catering Establishments.................................................................. 5Survey & Categorization of Different Catering Operations .................................................................... 6The Influence of International Brands Providing Food and Beverage .................................................... 8Key Trends in the Food & Beverage Operations ................................................................................... 10Conclusions ........................................................................................................................................... 11Personal Contributions ......................................................................................................................... 12Paul Kenny......................................................................................................................................... 12Ciaran Henderson ............................................................................................................................. 13Bibliography .......................................................................................................................................... 14

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