Current trend in international culinary arts and the

service experience

Portfolio: (Piccolino, OISOI, The Novotel)

Module title: Current trend in international culinary arts and the service

experience

Name: Yuran Wang

Student number: 27034364

Date of submission: 11/04/2019

Word count: 1520 words

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 Contents

Contents .....................................................................................................................2-3

1. Introduction ..............................................................................................................4

2. Piccolino ....................................................................................................................4

2.1. Food and Drink offered ...................................................................................4

2.2. Level of service ...............................................................................................5

2.3. Cleanliness and hygiene ..................................................................................5

2.4. Price and value for money ..............................................................................5

2.5. Atmosphere .....................................................................................................6

3. OISOI ........................................................................................................................6

3.1. Food and Drink offered ...................................................................................6

3.2. Level of service ...............................................................................................6

3.3. Cleanliness and hygiene ..................................................................................7

3.4. Price and value for money ..............................................................................7

3.5. Atmosphere .....................................................................................................7

4. The Novotel ...............................................................................................................7

4.1. Food and Drink offered ...................................................................................7

4.2. Level of service ...............................................................................................8

4.3. Cleanliness and hygiene ..................................................................................8

4.4. Price and value for money ..............................................................................8

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 4.5. Atmosphere .....................................................................................................8

5. References .................................................................................................................8

6. Appendix ...................................................................................................................9

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1. Introduction

There are many additional factors involved in eating out above the consumption of food, and all the

factors together make up the meal experience (Edwards J, & Gustafsson I, 2008). Delivery a good

dining experience is the core of the Food & Beverage industry. Identifying the factors that affect

meal experience is important as it considers the offer from customer’s perspective (Cousins, J.,

2011). There are several studies have shown that the context of a meal which include the food

product, consumer and the environment is significant for the acceptance and consumption of a meal

(Gustafsson I, et al, 2006). And Cousin (2011) summarized five aspects that may affect the dining

experience in more detail which are: food and drink on offer, level of service, cleanliness and

hygiene, perceived value for money and price and atmosphere. Therefore, this portfolio will

critically reflect three restaurants located in Sheffield ( Piccolino, Oisoi and The Novotel) based on

the five factors above.

2. Piccolino

Piccolino is a traditional Italian restaurant located in Millenium Square in Sheffield, the centre of

city. They offer a variety of modern and classical Italian dishes using the freshest raw materials that

are prepared in an open kitchen, which aiming to bring the authentic Italian flavor and enthusiasm

for the provenance of ingredients.

2.1. Food and drink offered

Piccolino provide the best and freshest Italian cheeses, meat, seafood and seasonal produce. On the

first two pages of menu, every ingredient is provided with detailed production and origin

information (refer to appendix 1). The cakes, pastries and ice creams are made by their skilled

pastry chef using exclusive recipes. They also offer a variety of drinks from coffee to juice, with a

separately wine menu that include traditional Italy wine. In addition to the traditional main, desert

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and drink menu, Piccolino also get party menu, private dining menu and bambini menu for special

request.

2.2. Level of service

The level of service in the food and beverage industry may vary from full silver service in luxury

restaurant to a self-service cafeteria. The way of service adopted by an establishment depend on the

type of restaurant, for example whether it is an cafeteria offering low-cost meals or a high-class

cuisine which sell more expensive meal, the type of food production method and the cost and profit

target determined by the establishment (Davis B, 2018). Thus, Piccolino as a fine dining restaurant

employ the traditional and formal table service which waiters/ waitress bring the food to the table

place it in front of customers. And every employee who works in Piccolino required to wear

uniform and serve every guest with a respectful and friendly attitude.

2.3. Cleanliness and hygiene

No matter what size and type business is, it is legal obligation to ensure the cleanliness and hygiene

of restaurant and food. Obviously customers will expect a higher level if they paying a high price.

The lobby of Piccolino is tidy and clean, and the manager of front house is required to check the

floor and all facilities regularly which to ensure their cleanliness. And it is not only about the goods,

all staff in Piccolino are also required to keep clean and well-dressed. Besides, it is compulsory for

every licensed restaurant undergo the inspection by sanitation department termly. And Piccolino

Restaurant & Bar was awarded a Food Hygiene rating of 5 (very good) by Sheffield City Council

on 18th September 2018 (scoresonthedoors.org.uk).

2.4. Price and value for money

Perceived value for money is differ from different guests based on their own experiences. Piccolino

provides the products and service that match with its fine dining theme. Customers who comes to

Piccolino are focus on the experience they will get. And they may deriving a memorable experience

by consuming in Piccolino.
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2.5. Atmosphere

Under the experience economy in nowadays, atmosphere plays an important role on the perception

of food and how people enjoy the overall dining experience (Spence C, 2014). And there are many

factors that influence the atmosphere such as: the lighting, music, interior decoration and so on…

The overall lightning in dining room in Piccolino is warm yellow which bring customer a feel of

peaceful and warm. And the interior decoration is mainly made of old wood, showing a deep and

loose color as a whole, as if bringing customers back to the ancient Italy (refer to appendix 2). Also,

two large outdoor dining terraces, bring the spirit of Sicily to Sheffield. The overall atmosphere of

Piccolino is calm, advanced and warm.

3. OISOI

3.1. Food and drink offered

Oisoi is a contemporary oriental restaurant located in the heart of Sheffield city centre. The

restaurant spans over 2 floors, can accommodate around 100 people at same time. And Oisoi

consists of three parts which are restaurant, cocktail bar and the cafe & patisserie. So the bar offer

crafted cocktail, bottle beers and a variety range of spirits from all around the world. Customers

may enjoy champagne afternoon tea, wine and the finest drinks at the bar area. Patisserie area has

artisan cakes that handmade by pastry chef everyday in-house and premium Yoshan tea from

Taiwan. And the restaurant offer a variety of “oriental fusion” food that combines traditional tastes

modern styles. They provide lunch and dinner menu.

3.2. Level of service

Oisoi is a sophisticated but casual family restaurant, which means they offer highly specialized

menus with relatively high price but in a casual environment. So the service taken by Oisoi is
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family service which usually found in restaurants serving Chinese dishes. And it is a simple method

of service that waiters/ waitress bring the food to the guest and place on the table, allowing people

to select and serve themselves.

3.3. Cleanliness and hygiene

The overall cleanliness of Oisoi is very good, all floors and furnitures are spotless. All employee are

dressed neatly and without any stain on the uniform. Also, Oisoi Artisan Oriental Restaurants and

Food Markets Ltd was awarded a Food Hygiene Rating of 5 (Very Good) by Sheffield City Council

on 27th September, 2017 (scoresonthedoors.org.uk).

3.4. Price and value for money

The average price in Oisoi oriental restaurant is relatively pricey. However, same with Piccolino,

people who visit Oisoi are aim to get an unique experience about oriental culture. People may enjoy

fancy food and outstanding service in the restaurant.

3.5. Atmosphere

The overall lighting in Oisoi is bright yellow, with light background music played during the whole

meal time. And the furniture in Oisoi is the crowning touch of entire atmosphere. All the table are

hand-crafted and made with marble, also the walls inside are dressed up with oriental culture picture

and embellished with green plants (refer to appendix 3). All in all, Oisoi is a delightful, intimate

dining space which provide comfortable and relaxed atmosphere.

4. The Novotel

4.1. Food and drink offered

The Elements restaurant located in the 4 star Novotel hotel offers a range of local and international

cuisine for both hotel tenants and outside guests. There is only one menu presented, simple but

comprehensive, from deli to main dish to desert. Also, they have vegetarian and children for special

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requests. The dish with particular labeled is available for 24hours in 7 days a week (refer to

appendix 4).

4.2. Level of service

As it is a simple restaurant in a family-friend hotel, the level of service employed is just friendly

casual service. But every staff in there is professional, serve every customers with passion, and

provide the highest quality of service.

4.3. Cleanliness and hygiene

The cleanliness of the front house of elements restaurant is good as well. Also, Novotel Sheffield

was awarded a Food Hygiene Rating of 5 (Very good) by Sheffield City Council on 26th January

2019 (scoresonthedoors.org.uk).

4.4. Price and value for money

The elements restaurant own a high propriety for target customers. As most of customers will be the

hotel tenants, they may feel value for the fancy meal under a casual environment.

4.5.Atmosphere

Like most simple and casual restaurant, the atmosphere of elements restaurant is relaxed and

friendly. The whole lobby is with bright light and the floor was covered with dark carpet which

create a sense of home (refer to appendix 5).

5. Reference

Edwards, J., & Gustafsson, I. (2008). The Five Aspects Meal Model. Journal of Foodservice, 19(1), 4–12.

https://doi.org/10.1111/j.1745-4506.2007.00075.x

Gustafsson, I., Öström, Å., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for

developing meal services in restaurants. Journal of Foodservice, 17(2), 84–93. https://doi.org/10.1111/j.

1745-4506.2006.00023.x
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Cousins, J., Foskett, D., & Pennington, A. (2011). Food and Beverage Management For the hospitality,

tourism and event industries (3rd ed.). Oxford: Goodfellow Publishers Ltd.

Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2018). Food and beverage management (Sixth edition.).

London: Routledge.

Spence, C., & Piqueras-Fiszman, B. (2014). The perfect meal : the multisensory science of food and dining .

Chichester: Wiley-Blackwell.

Johnson, R. (2019, March 09). 4 Styles of Service in the Restaurant Business. Retrieved from https://

smallbusiness.chron.com/4-styles-service-restaurant-business-22923.html

Abhinav. (2019, April 11). Different Styles of Service - Hotel Industry Latest Blogs & Tips. Retrieved from

https://djubo.com/blog/different-styles-service/

Rezende, D., & Silva, M. (2014). Eating-out and experiential consumption: a typology of experience

providers. British Food Journal, 116(1), 91–103. https://doi.org/10.1108/BFJ-02-2012-0027

6. Appendix

Appendix 1:

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Appendix 2:

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Appendix 3:

Appendix 4:

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Appendix 5:

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