Executive Summary

This report consists about the research and observation made during visit to the restaurant the
waterside which is a multicuisine Fine dine restaurant.

Introduction
In every field of the hospitality industry, Food and Beverage (F&B) operations are a critical
part of everyday life. It promotes a range of foods, beverages and cooking concepts.
Throughout the roles of hospitality, F&B outlets play a key part. It could therefore be built
according to the needs of the industry. From the customer viewpoint , F&B facilities is the
first encounter when a customer entered the venue, followed by meals / drinks and finished
whenever the customer left the establishments (New progressive cavity pump for food and
beverage industry, 2001). According to (Christou, 2003) The F&B management department
works tirelessly to plan food, welcome and identify visitors, to take orders, to pay accounts,
and last but not least to perform specific duties until the visitors leave the restaurant.
Food was eaten at home and at social events mainly in the past, but improvements have
arisen over time due to workplace differences of employees. Andaleeb and Caskey (2007)
claim that the food that is eaten outside their homes is now normal, because more women
work and too more people have to feed. Because this the food and drink sector, which
included restaurants, was slowly born (Clarke & Chen, 2007). While some may be going
restaurants for cause of physiology and ease, others may have financial, value, business, and
a specific treat of another (Jones, 2002).

We will track the progress of the fine dining. The waterside which is a luxurious hospitality
centre, with a unique and exclusive experience of delightful fine dining between the
welcoming twin regions of Ahmedabad and Gandhinagar. (Thewaterside.in, 2020). Two
superb outlets offering assorted delights and a rooftop dining for those private parties that
hold the passion alive 365 days a year. Live bands on the holidays, which offers diners the
joy of taking a break.

Methodology
This research focuses primarily on how customer loyalty is related to F&B operation. The
second section of the study addressed the significance, obstacles, developments of F&B and
approaches to overcome the difficulties. The primary resource of making this report is
visiting, experiencing, observing and analysing the operations as per checklist which has
guidelines which will help to analyse and rate the various parameters like quality of food,
staff behaviour, menu description, ambience, and value for money at the waterside restaurant
and comparing it with authentic resources and data. The secondary research in this context,
numerous journal articles and research papers were objectively studied and evaluated for
knowledge gathering and contextual review from research papers to see F&B as an important
interconnected structure in hospitality and hotel sectors.
Characteristics of consumer:
Target Market
Many aspects have consequences for the selection of fine dining, including product safety,
quality of service, food availability and cognitive appeal. No empirical method has yet been
developed to test restaurant selection behaviour Whaley. (2019).Recent study has shown that
food quality and service and enthusiasm for dining, particularly in relation to family catering,
have been the main factors. The probability of customers selecting great dining restaurants is
improved by nutritious food, good quality standards and menu creativity. (Hsu, 2015)
The target of the fine dining industry lies in entrepreneurs, happy individuals, older people
and relatives, wealthy visitors, rich identity seekers and enthusiastic who are willing to spend
more Reynolds. (2018). Focus on such particular categories as the kinds of people who visit
other bars and restaurants in the city. Those are able to spend their money on decent food and
service at a premium.
Consumers have slowly changed their view of fine dine restaurants from conventional French
and foreign cuisine to creative foodstuffs, fashion decorations and a younger clientele.

Customer Need
The' visit' list of everyone includes a fine dining restaurant. In certain ways it's really
different from the other restaurants. Two words are prestigious and elegant, which are
part of the entire experience of fine dining (Kolapkar and Vernekar, 2018). Conversely,
customers take great care not only about good food, ambience and excellent service at
a fine dining restaurant, but also of many other things. Cleanliness one of main thing
in a restaurant is important and will decide whether consumers have the great food
experience. In a kitchen, sanitation is not just about the food. Clean toilets, kitchens
and waiting areas will all give the customer a positive feeling. No one likes eating in a
filthy spot, as the overall service reflects very poorly.
Consumer Behavior

Customer Satisfaction
The more developed markets, the growing segmentation of the restaurant industry and competition
have changed drastically customer interest in the restaurants goods and services. Consumers have
more desires and concerns than ever before. Consumers now expect high quality goods and they can
meet the price. Restaurants need to be able to grab the consumers by delivering better value.
Dimensions of a certain price, which can make a significant difference must actually be understood
as a way to stay profitable in a market in which global competition and technologies have turned the
product and service into resources. Several investigations have looked into the interactions between
the perceived level of operation and customer loyalty with customers in the service industry.
Confirming the standard of food and service is a significant source of satisfaction. The secret to
pleasing consumers is in understanding and predicting and fulfilling consumer expectations.
Restaurants with this potential can easily identify and fulfil the needs of customers. The waterside
restaurant is on the top when it comes to building customer satisfaction with the help of their jolly
staff, food quality, taste, maintaining high level of hygiene and the last but not least which is value
for money.

FACTORS AFFECTING MEAL EXPERIENCE

Menu evaluation
The menu is a selection of food and beverages served at an establishment for food and drinks.
The menu is a à la carte menu-encouraging visitors to select from the list of alternatives, or it
may be table d’hôte where courses are prefixed by establishment (Noone and Cachia,
2020).When a restaurant determines which foods it will be serving on the menu, frequent
inspection and review of the menu items is critical. The restaurant owner is thus encouraged
to respond to changes in consumer preferences and food price adjustments (Komiljonovna,
2019).The waterside restaurant have a la carte menu and also offer different menu according
to the need of customer for special occasions and event. The menu of the waterside offers a
broader variety of food from various continents including Indian, Chinese, Italian, Lebanese,
Tex-mex, Japanes, and Thai. The menu was constructed so that anyone can find something
suitable in the menu, so anyone who needs different kinds of food in one location waterside is
the best pick.

Food quality
The qualitative characteristics of food which are appropriate to customers are nutritional
consistency. Factors such as look, appearance and taste, such as federal guidelines and
internal hygiene are considered. The appearance of food is also a crucial factor in the need
to increase the number of consumers, as food display draws the buyer. Food with a good
appearance must taste enjoyable to satisfy guest requirements. Upon the occasion of a visit, it
was found that the restaurant waterside has a strong display of good food, which is a changer
of place and the pick. The presentation of food at Waterside was up to mark portion was
enough to satisfy the hunger and the food was tasty according to description in menu.

Staffing
Managers, chefs, waitress, dishwashers, hosts and bartenders are various types of drivers.
Everyone has a certain role and helps the restaurant work. Staff are vital to the sustainability
of the organisation. On their tour of the restaurant, the employees were well cared for,
respectful and pleasant, they were always happy on the face and happy to serve with pleasant
and accepting actions. The best part of service was that I had previously also visited
waterside with parents and friends one of the staff member recognized me and was aware
about my taste and preferences this is the main thing which now a days matters a lot knowing
guest preferences makes guest more comfortable like they are at home and also helps to win
the heart of customer. The team knows what is on the menu and what they serve and how it
comes out of the kitchen. They were also doing suggestive sailing and upselling in which
they recommended few most famous dishes and speciality of restaurant.

Customer experience

There is no longer only food on a restaurant brand. Now that quality, value,
sanitary services, location and personnel are the key to every restaurant's need
for guests to consider it, it is more important than ever to deliver consistently
intriguing, memorable experience that connects the brand. Although the price on
the water side was higher due to the environment, the facilities offered by the restaurant
were up to the mark and value for money. The restaurant has a feedback system so that
visitors will have an ability to express their input and improve and enhance themselves in
the future, because feedback leads to improvisation and empowers customers to
communicate a message to the restaurant about improvements they desire or for any issues
they have encountered while they are at the restaurant.
Marketing Strategy
Marketing contributes to a company's efforts to facilitate the acquisition or distribution of a goods or
services. Each restaurant now moves its marketing campaign to the next step in order to survive
tough market for gaining more amount of customers. The waterside is the main selling point of the
industry by advertising its special occasions on social networks, for example, advertising on valentine
because of the candlelight tables and open-air dining experience of the waterside Restaurant. By this
they are letting know the customers to come and join them on special occasion of valentine by prior
booking options available on their website. Waterside restaurant uses social media such as Face
book and Instagram to maintain visitors ' logs to keep their customers up to date with new items to
festival activities that help them catch their attention.

4 Conclusion
This report concludes that waterside restaurant runs there operation efficiently and smoothly. But
also this restaurant has very minor loopholes which were noticed during the visit when observation
was compared with academic theory. Hence, waterside has a strong impact in hospitality sector.
They can overcome the drawbacks which will guide it to run their operation more efficiently and
increase its opportunity to be at a good position in the market.

5 Recommendation
Waterside restaurant should increase the number of staff so they can provide personalized service
to guest to create a more fast and comfortable dining experience. The restaurant should believe in
their uniqueness from ambience to different cuisine served at waterside the unique concept is the
main attraction for all the customer.
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