Question

1. As an event planning management company in hospitality industry, explain four (4) practical designs you will use in planning for food and Beverage section

Answer 1

These are the four practical designs :

1. Back of House

a. Kitchen: Here is a need to train the cook and the other employees to take care of customers' tastes and take various sanitary measures.

Reduce food waste with Winnow solutions technology

The kitchen and working areas design should consume less time while delivering the order at the counter.

Wearing masks must be compulsory for staff members.

2.Front house: here, We will talk about the parking area, singing board, and the area in which the food and beverage company is there. Here is a need to ensure that the area must be clean, safe, and comfortable to reach for customers and visitors so that everyone could reach that area quickly. Moreover, there is a need to make parking areas with an excellent capacity to park vehicles so that their traffic jam Should not occur.

3.Servicescape: it includes ambiance, interior designing, and an environment in which customers could feel relax. The design must be so that visitors would remind them after leaving, and there could be a positive word of mouth.

4. Menu and food items: food items must be selected that are mainly liked by the customers of that area to enjoy the taste of the food and feel better by having that food. Furthermore, menu card design should include all the items in it, which are available with their " specialty " to attract consumers.