TASK 1: DEVELOPMENT, MANAGEMENT AND EVALUATION OF FOOD AND

BEVERAGE OPERATION

Task 1.1 LO2, 2.2: Factors affecting food and beverage offering

According to Kinton, Ceserani and Foskett (1992), there are many considerations when planning
menus. Among them is type of establishment, location of the establishment, customer
requirements, and Type of customer, just to mention a few. However, in Methodist Resort and
Conference Centre, the main factors that affect food and beverage offerings include;
 Religious influences; - The resort a Christian-oriented facility, which owned by the
Methodist Churches in Kenya, there are products that were offered based Christian
principles and values, for example; Alcoholic beverages.

 Type of guests: - most of the guests who used to attend conferences were the clergy, of
old age. They avoided unhealthy and fast food because they take organic based diet to
keep their health.

 Customer needs; -some guests who visit the results are diet cautious, they have health
issues. Some avoid salty, spicy, oily and sugary food.

 Staffs and their capability; - before the manager planned a menu, he used to look at the
number of staffs required to prepare and set the tables for a certain function to avoid
some department not operator due to lack of enough staffs to do that work.

 Availability of supplies; - for the seasonal foods, the chef used to use the food that is in
season when planning the menu because by that time they were really available in the
market.

Task 1.1 LO2, 2.3: How to improve menu and beverage offerings in Methodist Resort
Based on the above mentioned factors, the management can consider the following measure to
improve food and beverage offerings;
 Training staff; - The management should develop training programs for staff on
service delivery. The will help to reduce guest complaints and also improve staff
performance.

 Improving communication between team members; - the management should

ensure there is a good communication between the wait staffs and the kitchen staffs
to ensure timely service and to ensure the staffs speak professional language.
 Address customer complaints and concerns; - -the management should be
responsible enough to guests complaints. The issue should be taken as a
priority ,when they post this issues they should reply with courtesy and politeness
 Ensure accurate wait timings;-the management should address the issues of
delaying the customer's orders by training the staffs on being a bit quick when
serving guest and also add some more other staffs in the productions and service
department.
 Use technology for better restaurant service. The management should improve
customer engagement through organizing loyalty programs through their social
media pages. They can gather data related to the contact details of the customer, the
frequency of visits, preference of the guest and average spending per visit through
the use of technology.
 Maintain hygiene and cleanliness at the restaurant. The staffs should ensure they
follow the cleanliness and hygiene standards to ensure that the customer have an
overall positive impression of the restaurant. If the customer is happy and satisfied
with the service, they will talk about their experience with others and will definitely
return.