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¶ … menu drives London Hospitality (Discuss)
The Menu Drives London Hospitality!
What is a menu? Simply a list, one might surmise from a basic definition of the word. Simply a written listing of a particular eating establishment's offerings, correct? But the British as a people, it has been alleged by many a foreign observer (and indeed, many a dyspeptic native writer), are an overly verbose and verbal nation, obsessed with the written word and what it 'says' about them as a people and as individuals. Thus, England as a nation may be excused for attaching importance overmuch to the importance of such a listings of offerings and the impression such a listing conveys about an establishment.
People chose a restaurant, and a restaurant establishes its reputation upon the quality of its menu in London. The quality of the food matters less, or even the location, than what the menu says about the establishment and what the menu presumably says about the individual patron's choice of the establishment. Am I funky, hip, ethnic, traditional but with a twist? All of this may be read into one's choice of restaurant, specifically the menu offered by the restaurant of one's choice.
At first this may not seem to be so extraordinary....
Doesn't every one have personal tastes and is it not the hospitality industry's purpose to indulge them, with all of their quirks? Furthermore, regardless of the fact that a menu is merely a listing, it is also, one might allege, a kind of creation on the part of the owner of a particular restaurant's style and ambiance, just as much as the music, lighting, and overall experience of the quality of the food. 'Good food' is certainly there to be had in London, of that there is no question -- no more is London the butt of continental jokes about the quality of its produce and offerings. But even more so than actual quality, the pretensions to innovation in the creation of a diverse menu are what drive the current hospitality industry.
Consider Cafe Corfu in Camden Town. Despite the name of this place, it is not a basic or inexpensive eatery, proffering lamb and hummus to go. Instead, perhaps inspired by the popularity of the Greek islands for holidays, this establishment's specifically regional Greek offerings, created by head chef Eudoxios Bekris, has made its calamari stuffed with feta, grilled peppers and olives, aubergine and feta tart, chicken stuffed filo 'cigars' or mussels attractive to those seeking fine dining in North London. True, Cafe Corfu…
Works Cited
Restaurant Reviews. Top Table. Retrieved on April 3, 2 -- 4 at http://www.toptable.co.uk/details.cfm?rid=1848
Feminine Drives the Hospitality Industry What is the feminine? What is the current hospitality industry in relation to the feminine? Care for me. Nurture me. All of these relate to an individual's ideal concepts of being mothered and mothering. Although sexual relations have changed considerably in recent years, when asked 'what are the favorite comfort foods of your childhood,' most individuals respond with the special foods their mothers prepared for them.
In this regard, Neely advises that a "Menu has to deliver the desired target food margin percentage whilst offering a variety of tastes across a range of price points, and conform to the expectations of the brand concept" (252). Storeroom Control. Clearly, without adequate security procedures in place, a hotel's storeroom can turn into a major center for pilferage and other shrinkage. Key control is essential to this security if
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Again, Mc Donald's has managed to deal with competitive threats posed by both these market players due to the fact that the prices that Burger King, Starbucks and Costa Coffee charge are much higher than that charged by Mc Donald's. The primary reason behind higher prices of Costa Coffee and Starbucks is the fact that their target market is much stronger and niche as compared to that of Mc
According to Brech, these trends do not leave much time -- or money -- available for dining at full-service restaurants. In this study, the respondents "reported their families ate at cafeterias, family or chain restaurants, or fine dining restaurants only once or less each week" (Brech 1998: 21). This is not to say, though, that the number of full-service restaurants in countries such as the United States has declined
National corporations own many chains, even though several others are independently owned but affiliated with a chain through a franchise agreement. Types of Hotels The U.S. Department of Labour (2004) denotes five basic types of hotels: Commercial - These hotels operate year round and are primarily located in cities or suburban places. The larger properties offer an assortment of services for their guests, such as coffee shops, restaurants, cocktail lounges, gift shops,