Food and beverage management assignment topic restaurant survey and analysis restaurant the hudson rooms

HANOI OPEN UNIVERSITY FACULTY OF TOURISM ~~*~~ FOOD AND BEVERAGE MANAGEMENT ASSIGNMENT TOPIC: Restaurant Survey and Analysis Restaurant The Hudson Rooms Instructor: Vũ An Dân Class: A1K28 Students: 20A46010213 – Phạm Thu Hà 20A46010248 – Tạ Phương Thảo 20A46010250 – Lê Ánh Ngọc 20A46010264 – Đỗ Thị Phương 20A46010042 – Đinh Hoàng Anh 20A46010051 – Nguyễn Quỳnh Anh Hanoi, 2022 Food and Beverage Service Management Assignment EXECUTIVE SUMMARY Throughout the process of researching and evaluating aspects of the restaurant, we conducted interviews and had direct conversations with employees, managers, and chefs at The Hudson Rooms restaurant to understand as much as we could about the establishment in order to accomplish this assignment effectively Additionally, we use the internet to conduct information searches My group’s assignment includes of main parts: Part I: Restaurant operations and themes Part II: Restaurant design and layout Part III: Evaluate kind of services Part IV: Menu pricing and pricing strategies Part V : Pricing and Cost Control System Food and Beverage Management is an interesting and rewarding subject This course helps us gain more knowledge about hotel management in general and the restaurant industry in particular, accumulate and improve our understanding And this exercise is also a challenge, an experience Although the knowledge is not extensive, this is all the effort of our whole team We hereby declare that this report is completely truthful and has not been reproduced in any material Supplier figures, tables and documents are clearly cited Finally, we would like to express our gratitude to Mr Vu An Dan for directly instructing the A1K28 group in general and my group in particular on this subject We hope that he will be pleased with this report In addition, we would like to express our sincere thanks to the staff and managers at The Hudson Rooms restaurant for helping our team in the process of completing the assignment We sincerely appreciate it Food and Beverage Service Management Assignment TABLE OF CONTENT GENERAL INFORMATION ABOUT THE RESTAURANT _ MAIN CONTENT I Restaurant Operation and Theme (by: Đinh Hoàng Anh) _ II Restaurant layout and design (by: Tạ Phương Thảo, Nguyễn Quỳnh Anh) 2.1 Review waiting areas, dining tables, cashier, bars 2.1.1 Waiting area: _ 2.1.2 Reception area 2.1.3 Dining area 2.1.4 Bar Area: 2.2.Area can be observed _ 2.3 Evaluate the reasonableness of the lighting system, signs, layout of the road9 2.3.1 Lighting system _ 2.3.2 Sign system 2.3.3.Route layout 2.4 Evaluate different types of tables, chair and aisle space _ 10 2.5 Arrangement of table, chair and decorations _ 10 2.6 Evaluate side stations _ 11 2.7 Smoking and non – smoking area 11 2.8 Evaluate kitchen area _ 11 III Evaluating kind of service at restaurant (by: Phạm Thu Hà) 12 3.1 Evaluating kind of service at The Hudson Rooms _ 12 3.2 Evaluating number of employee in restaurant 12 3.2.1 The number of employees in each position: 12 3.2.2 Evaluation of the number of staff at the restaurant: 13 3.3 Evaluating the skill and attitude of employees 15 3.4 Evaluating employee working shifts and working schedule _ 15 3.4.1 About working shift: 15 3.4.2 About working schedule _ 16 3.5 Evaluating station in restaurant 17 3.6 Evaluating each staff’s duties _ 18 IV Menu pricing and pricing strategy at restaurant (by: Đỗ Thị Phương, Lê Ánh Ngọc) _ 18 4.1 General overview of restaurant The Hudson Rooms’s menu _ 18 4.2 Review in terms of the appearance of the menu _ 19 4.2.1 Psychological aspects _ 19 Food and Beverage Service Management Assignment 4.2.2 Graphic design aspect _ 20 4.3 Reviews about the quality of the menu 21 4.3.1 Type of food 21 4.3.2 Quantity of food _ 21 4.3.3 Is it convenient for serving _ 22 4.3.4 Are ingredients available _ 22 4.3.5 Compatibility between dishes: 22 4.3.6 Is there a guarantee to buy good ingredients? _ 23 4.3.7 Price: 23 4.4 Evaluate of marketing strategies of The Hudson Rooms 26 V Pricing and cost control system at restaurant (by: Phạm Thu Hà, Đỗ Thị Phương, Tạ Phương Thảo) _ 27 5.1 Control the amount of food purchased 27 5.2 Control the amount of export, import _ 5.2.1.Recipe (used to calculate costs and calculate prices) 5.2.2 Track standard food revenue and total costs 5.2.3 Evaluate the selling price _ 28 28 28 28 REFERENCE 29 APPENDIX 30 Task roster: 30 Images & documents related 31 Food and Beverage Service Management Assignment GENERAL INFORMATION ABOUT THE RESTAURANT Introduction: The Hudsons Rooms owns an extremely expensive location on the rooftop of Capella Hanoi Hotel, right in the heart of the capital, specializes in providing all kinds of northern American seafood, especially oysters and caviar; combined with fine wines such as whiskey, cocktail Location: 11 Le Phung Hieu, Hoan Kiem, Hanoi Vietnam, 1.1 km away, less than minutes walk to Old Quarter, Hanoi Capacity: Up to 129 people, including 15 Oyster Counter Seats, 82 Dining Seats including event space, Private Room with 10 seats Time: On Monday through Thursday, the restaurant is open from 11:30 to 2:00 and on Friday, Saturday, and Sunday, it is open from 11:30 to 2:00 Phone: +84 24 398 8888 Email: hudsonrooms.hanoi@capellahotels.com The restaurant's style, inspiration: Inspired by New York City in the 1920s, the restaurant with the vaulted ceiling is designed based on Central Station with a high-end but still friendly concept "bringing in the breath" of the capital Hanoi", combined with a sweeping view of the outer space History of establishment: The restaurant officially opened on April 22, 2022, up to now, it has been operating for nearly months Special features: At The Hudson Rooms, customers enjoy whisk(e)y luges – whiskeys drunk from the shells of eaten oysters, participate in cultural classes, afternoon tea etiquette and assorted varieties, alcohol; enjoy the 20th Century Limited fantasy train with Captain William Pravda every 9.30pm Achievements: In October 2022, The Hudson Rooms restaurant was voted by American magazine CnTraveler as one of the favorite and best new restaurants in Hanoi Belongs to the "Capella" hotel - the only hotel in Vietnam and Southeast Asia entered the "Top 100 best new hotels in the world" Food and Beverage Service Management Assignment MAIN CONTENT I Restaurant Operation and Theme (by: Đinh Hoàng Anh) What is the current type of restaurant: Fine Dining Hotel’s theme: Design based on Grand Central Station, The Hudson Rooms is high concept yet welcoming, bringing together vaulted ceilings with expansive outdoor views, and delivering fresh seafood from as far away as France and Canada, just in time for dinner Location and target customer: The Hudson Rooms owns an expensive location on the rooftop of Capella Hanoi Hotel, right in the heart of the bustling capital When visiting The Hudson Rooms, anyone will be impressed with the characteristic dome architecture and the interesting transition of the room from light to dark This place will become a colorful dining venue of the perfect combination of whiskey, cocktails and modern dishes Inspired by New York in the 1920’s, The Hudson Rooms transports its guests to a golden, bygone era But you don’t need a degree in art history to appreciate the Art Deco interiors, or to be a cocktail expert to enjoy the authentic yet accessible drinks menu Does the decoration, color scheme, lighting, music in the restaurant match the theme and type of restaurant?: Yes, when visiting The Hudson Rooms, anyone will be impressed with the characteristic dome architecture and the interesting transition of the room from light to dark This place will become a colorful dining venue of the perfect combination of whiskey, cocktails and modern dishes Hudson Rooms will bring artistic and extremely beautiful culinary works From color to taste, everything is focused to arouse all the senses Staff: Are there uniforms? Do the uniforms match the class and the theme?: Because The Hudson Room restaurant is set in Grand Central Station, the staff's uniforms will be designed like those of the station staff Every detail on the uniform is meticulously sewn, so that there is uniformity among the staff and shows the class of the restaurant The kind of food & beverage: The restaurant treats diners with unique cocktails and mouthwatering classic oyster recipes, famous wine tastings and formal private events Inspired by burgers on the Manhattan neighborhood, the snacks at The Hudson Rooms have an attractive umami scent Right from the first moment, the aroma and crispness will leave an unforgettable mark in the hearts of diners If the culinary journey at The Hudson Rooms is a train ride, in the morning, the beautiful marble bar Oyster will bring you to the historic Fulton Fish Market, which sells fresh oysters and caviar best In addition to fresh seafood, The Hudson Rooms is also a paradise of premium Food and Beverage Service Management Assignment Long Island chicken dishes At night, this space turns into a lively bar with unique cocktails → It can be said that The Hudson Rooms has successfully rekindled the spirit of the legendary The Grand station of the 1920s, taking you on an exciting journey to discover New York cuisine in its entirety The Hudson Rooms is open every day of the week, very suitable for dates, family gatherings, friends or business meetings II Restaurant layout and design (by: Tạ Phương Thảo, Nguyễn Quỳnh Anh) 2.1 Review waiting areas, dining tables, cashier, bars 2.1.1 Waiting area: Near the cashier counter and elevator, designed just enough Includes table and chairs The waiting area is a place where guests can wait to check information about the table reservation as well as wait for the staff to check if there is a table when the customer has not booked a table in advance This area is designed compact, just enough, comfortable 2.1.2 Reception area The cashier counter is opposite the elevator, where the hostess can observe the guests coming in and out, when meeting the guests can easily greet and invite guests into the restaurant as well ready to receive As shown in the picture (Figure 1.1), the cashier counter is designed to be compact, and placed near the wall on the right-hand side, creating a convenient space for customers to travel more easily and more widely The cashier counters are neatly and neatly arranged, the necessary tools such as receipt printers, card payment machines, cash drawers, computers, etc are arranged in the right places , convenient for payment, making documents, making invoices 2.1.3 Dining area Location: Rooftop (top floor of the hotel) Capacity: 82 seats Serving: Mainly seafood dishes, especially famous for oysters and premium sturgeon caviar, serving afternoon tea, cocktails, whiskey, wine The dining area is divided into the following areas: Section 1: no separating door, the number of tables is about 15 tables, commonly known as the Main dining Section 2: has a door separating two areas, the area close to the kitchen (with tables) is called the Soho room The remaining area is called the Tribeka room Food and Beverage Service Management Assignment PDR: A private dining room, also known as Nolita is usually a room to serve guests who want a private space, can be for small meetings, or family dinners to avoid the crowd, bluster outside of the restaurant Secret Room: The secret room where VVIP guests are usually served Wine Cellar: Wine cellar - a place to store delicious and old wine bottles The dining table is neatly set up, full of tools such as knives, spoons, forks as well as beautifully decorated, attracting many guests to the restaurant (Figure 1.2; 1.3; 1.4) The main color tone in the dining area is usually brown and white, suitable for the restaurant space Tables are square, round, chairs with backrests - suitable for all people, all ages Harmonious colors, not flashy The size of the table, as well as the chair, is just enough, not too big, bringing a spacious space for the restaurant 2.1.4 Bar Area: Bar Counter- Oysters: serving drinks or serving oysters at the Bar Capacity: 15 seats Large, luxurious space The counter sold different types of wine, glasses: red wine glasses, white wine glasses, cocktail glasses, and drinks as well as tools to serve customers 2.2 Is there an area in the restaurant where the entire restaurant can be observed? There is no place in the restaurant that can see the entire restaurant But we have a few ideal locations for easy observation as follows: The intersection between the path of Section and Section is on the right-hand side (the staff's face is facing the passenger seat) Then we can easily observe areas like Section 2, Section 1, bar easily The second ideal location is the intersection between the street at the Bar with the entrance to the PDR rooms, wine cellar, secret room (located on the right) Because of this location, we can also easily observe areas such as the Bar, Section 1, Wine cellar to be able to see the entrance and exit of guests, such as assisting guests when they need by fast and timely way Food and Beverage Service Management Assignment 2.3 Evaluate the reasonableness of the lighting system, signs, layout of the road 2.3.1 Lighting system Light plays an important role in creating a catalyst that elevates the design aesthetic and affects the user's emotions At The Hudson Room in the morning, the lights are on less, the roof bar is on the rooftop, making the most of the natural light from the outside because the restaurant is located on the 7th floor of the hotel with a surrounding space of the glass Therefore, using outside light during the day helps to save a lot of electricity consumption for the restaurant The restaurant dining space is designed with different lighting systems, soft light, not too harsh In particular, the restaurant uses yellow lights in the dining area to increase the aesthetics and coziness of the design, and at the same time help customers feel more comfortable Each table has a table lamp (usually lit in the evening) Moderately bright light, not annoying, affecting customers 2.3.2 Sign system Each dining area of the restaurant has its own name from the city of New York, including Tribeca, SoHo, Nolita, all of which are clearly labeled, loud and clear outside the door In addition, the exit signs, toilets are also printed large, in a place where guests can easily see 2.3.3.Route layout For guests: The aisles of The Hudson Room restaurant are easy to navigate for customers Right from the elevator, customers will see the front desk on their right-hand side The entire aisle in the outside area such as the main dining, Tribeka room, Soho, PDR, or the restaurant's Bar is accessible to guests The special thing here is that the restaurant has a private room for VVIP guests - room Track 61 If you want to move to this room, you need to go through the Wine Celler to enter the room (Figure 3.1) For staff: The aisle in the restaurant between rows of seats, the dining table is not too wide, 1-2 people can walk across, if people pass by at the same time, it will not be enough (this is due to the area of the restaurant restaurants are limited) The layout of the aisle is quite convenient for hospital staff to be ready to serve For example, in Section 2, staff can pick up items from the Kitchen and serve them in that area very quickly, avoiding long wait times (Figure 3.2) In addition, the path to the right of the Kitchen area is the staff's path, when we bring food to rooms such as the Secret room Food and Beverage Service Management Assignment (Track 61), this is a convenient way as well as the fastest way, creating a Convenient for service staff However, it takes time to serve customers in the PDR room area because the kitchen is on the left corner and the PDR room is on the right side 2.4 Evaluate different types of tables, chair and aisle space The restaurant has main types of tables: round tables and rectangular tables In particular, according to each type of table, there are different types of tables Regarding round tables, the restaurant has round tables for people and round tables for people; For a rectangular table, the restaurant has a rectangular table for people, and a rectangular table for people In addition, in the restaurant's PDR room, there is a long table for 10 people and a small round table for investors in the Secret Room The tables in the restaurant are arranged in a reasonable position, interweaving the tables with each other The restaurant has a total of round tables, square tables for people and 23 rectangular tables for people and this type of table is flexibly arranged together to form a large rectangular table for people Regarding the percentage of visitors traveling in groups: No data can be found The restaurant does not arrange too many tables, however, due to the small area of the hotel, the restaurant area is also somewhat limited The middle aisle of the main dining area is quite small, about 1.3m, which makes serving a bit difficult, the aisle is just enough for waiters and in case of carrying large trays or trolleys, Be very careful when passing through this location (Figure 4.1) In general, with elegant colors with warm tones as the main color, the restaurant feels cozy but still luxurious With the arrangement and design of the restaurant, the overall still creates a neat, consistent and beautiful look (Figure 4.2) 2.5 Is the arrangement of table, chair and decorations convenient for dividing the restaurant into areas? The restaurant is divided into areas to help the restaurant improve service quality When dividing like this, the flow of movement will become more scientific so that the staff can quickly approach, listen and respond to the requests from the diners (Figure 5.1) Which Section is the main dining area, Section is the area of Soho (Figure 5.2) and Tribecca (Figure 5.3) However, in the middle of Sections and 2, there is a partition separating these two areas from each other, creating a private and comfortable space for customers with special needs 10 Food and Beverage Service Management Assignment 5.2 Control the amount of export, import of raw materials and determine the cost of a unit of food Sheet 1: https://bit.ly/3CUZhZq 5.2.1.Recipe (used to calculate costs and calculate prices) Sheet 2: https://bit.ly/3CUZhZq 5.2.2 Track standard food revenue and total costs Sheet 3: https://bit.ly/3CUZhZq 5.2.3 Evaluate the selling price Sheet 4: https://bit.ly/3CUZhZq 28 Food and Beverage Service Management Assignment REFERENCE Capella Hanoi website: https://capellahotels.com/en/capella-hanoi The Hudson Rooms website: https://capellahotels.com/en/capella-hanoi/dining/hudson-rooms https://migo.travel/Experience/di-tim-huong-vi-new-york-tai-the-hudsonrooms https://vnexpress.net/bon-nha-hang-moi-tot-nhat-ha-noi-4521126.html 29 Food and Beverage Service Management Assignment APPENDIX Task roster: Name Đinh Hoàng Anh Task Do content part 1: Restaurant operations and themes Level of complete Good Do content part 2: Restaurant design and layout (2.4; 2.5; 2.6; 2.7) Tạ Phương Thảo Do content part 5: Pricing and Cost control system Good (5.2; 5.3) Do content part 2: Restaurant design and layout Nguyễn Quỳnh Anh (2.1; 2.2; 2.3; 2.8) Good Do executive summary Do content part 3: Evaluate kind of services Phạm Thu Hà Do content part 5: Pricing and Cost control system Good (5.1; 5.2) Do content part 4: Menu pricing and pricing stategies Đỗ Thị Phương (4.1; 4.2.1; 4.3) Good Do content part 5: Pricing and Cost control system (5.4; 5.5) Do content part 4: Menu pricing and pricing stategies: Lê Ánh Ngọc Good (4.2.2; 4.4) Do general information about the restaurant 30 Food and Beverage Service Management Assignment Images & documents related Part 2: Restaurant design and layout 31 Food and Beverage Service Management Assignment 32 Food and Beverage Service Management Assignment Part 3: Evaluate kind of services Station in restaurant 33 Food and Beverage Service Management Assignment * Staff duties at each positions: Position Duties - Outlet Management - Payroll/Staffing/Budget/Forecast - Menu creations/refreshments General Manager - PEP (Performance Excellent Planner) /Training/Recruitment - TCM (Training Certification Manual) Certification - Profit & Lost & Quanlity Control - Promotion -PEP/FF&E Check/BEO (Banquet event order) & event tracker - Beverage Inventory Check Assistant Manager - Items quality/Service quality - OS&E (Operation Service & Equipment) Inventory check and monitor - SOPs, Checklist Adjustments/Update 34 Food and Beverage Service Management Assignment - Update Cost and recipe - Training - Alcohol and Cocktail Prep Leader - Wine inventory/Beverage offerings/Menu updates - Order controller/Update cost and recipe - Birchstreet system, Requisition & Transfer - BAR FF&E Check/POS/Knowcross - OS&E Inventory and Breakage Overlook Bar service training/Action plans – learning - Linen inventory - OS&E storage/inventory - Service standards/Breakage leader - OS&E Inventory and Breakage Captain - Hygiene Assistance - Platting guides/Service training - Station holder/Station allocation - Duty Roster Captain - Guest information/profiling - Linen inventory/OS&E storage/inventory - Service standards/Server & Trainee development Captain - Station holder/organization - HACCP champion/FF&E OS&E inventory and breakage - Food Tags/organization - Reservations information Hostess Hostess - Cashier/Finance 35 Food and Beverage Service Management Assignment - CTE LOG/TripAdvisor Champion - BEO/POS/Knowcross - Food menus/drink - Menus maintenance - Guest profiling/information - Collateral inventory /Orders/Menu/Personalized items Hostess - Cashier/Finance - CTE LOG/TripAdvisor Champion - BEO/POS/Knowcross - Hygiene management/Spot check - Guest profiling/information - Cashier/Finance Hostess - CTE LOG/POS/Knowcross - Food menus/drink - Menus maintenance - Hygience - Platting guides - Lableling & date control Server - Expiry date control - Event set ups - Lableling & date control - Hot beverage preparation/juices Barista - Opening & Closing of prep area - Breakage report control - Alcohol and cocktail prep Bartender - Mis – En – Place leader 36 Food and Beverage Service Management Assignment - Wine storage/Premix/Prebatch - Support server: + Check ticket + Food runner + Clear station Casual 1,2 + Polish utensils, glass, + Clean foodpass Casual + Set up the table - Support barista to prepare fruit, tea, Casual - Support hostess - Serve water - Clear station - Polish utensils, glass, - support event set up 37 Food and Beverage Service Management Assignment Part 4: Menu pricing and pricing stategies Kid’s menu The first page of THR main Menu (I.4.1) 38 Food and Beverage Service Management Assignment Menu discribe the taste of oyster that makes the reader feel like they are eating real oysters (I.4.2) Part of menu show that: placing each item clearly, designing the best dishes (high profits) in a conspicuous position A part of THR main menu (I.4.3) A part of THR main menu (I.4.4) 39 Food and Beverage Service Management Assignment cheese dish in menu Dishes inconvenient for serving 40 Food and Beverage Service Management Assignment Purchasing process of The Hudson Rooms (source: orientation slide of Capella) caviar and oyter with comdiment 41 Food and Beverage Service Management Assignment The image describes the food that stimulates the taste of the menu Restaurant advertising campaign 42