Food and beverage production

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2. Food and beverage production and service The Restaurant 55, as an outlet in Millennium & Copthorne Hotels at Chelsea Football Club (appendix A), is non-captive sector where customer expects to dine with sufficient standard. Kitchen’s food production at the Restaurant 55 seeks to predict the number of meals of the menu to be served each day. It is based on forecasts of hotel occupancy. Due match days, where football is played next door, the Restaurant operates on set menu. It allows avoiding food waste. Another aspect is an estimation of the quantity gain from pieces of food after their preparation. It is a key for keeping standards of served dishes. Also, significant for criterion, is to follow recipes particular dishes. It includes quantities and qualities of ingredients and the method of production. As the same dish eaten another time supposed taste and present exactly like last time The service is a last stage of the hotel food cycle. It can be called selling too. S. Medlik and H. Ingram (2000) state that there are three elements of service stage. It is menu, form of service and physical environment and atmosphere. The Restaurant 55 is in use of two main types of menus. For every day provide a la carte and for match day table d’hôte menu (appendix B and appendix C). These options allow the hotel to control food cost and provide quick and efficient service, especially on match day where up to 200 covers are served in short period of time. Another element is form of service. In the Restaurant 55 a table service is provided. Customer is served by waiter at the table. This service is addressed to customers who are seeking for full meals and have enough time available to consume them. And third element is physical environment and atmosphere. Aspects which are involved in creating this factor are the design and decor; the type and layout of seating; the lighting;

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