APRIL ROSE TAMARA BS HOSPITALITY MANAGEMENT 1 – A

HTC 115 UNIT 4

FOOD AND BEVERAGE SECTOR:

1. Franchised restaurants are a significant component of the food service business, primarily in the fast-
food sector. The reason behind the success of franchising in the restaurant business are quite similarly
to those in the hospitality sector. Businesses benefit owners as they give operational, retraining, plan
and design assistance, location and design assistance, location assistance, management knowledge,
corporate money supply, and, most essential, identifying of a very well brand supported by region,
national, and worldwide advertising and marketing international franchise restaurants are more likely
than independents to receive funding from major financial institutions.

2. The menu includes information on how the business operates. The menu describes what the
restaurant serves, the variety of goods, and the selling pricing. The menu must represent the
restaurant's style and purpose. As a result, the design, printing size, and colors of the menu are critical.
A restaurant's staff expenses are listed on the menu. It can estimate the number of employees needed
and the cost of preparing food and service training. The more choices on the menu, the more
demanding the service would be. A well-designed restaurant menu is essential to any business's
marketing strategy. A menu should reflect the character of your restaurant, concentrate your daily
operation, boost profits, determine your budget, and keep your image interesting in the minds of your
customers.

3. Julienne’s eatery:

It is located at Zone 2 Tubungan Iloilo,

Its weaknesses:

-There are not enough employees to accommodate the large number of customers.

-Sometimes the cashier is also the cook.

-Tables are not cleaned properly.

-Sometimes the wait is too long.

-Despite the delayed service, their pricing is too high.

They must apply the proper etiquettes,

They should have strong communication between the wait staff and the kitchen staff to ensure that the
food is served as soon as it is ready. Coordination becomes simpler when tasks are divided among
persons.

When any staff member needs to distract a customer, they should do it politely. It is critical to keep
proper cleaning record and to teach your staff on a regular basis. They need to employ additional
people, especially well-trained individuals, to work for them.