Food & Beverage Management Bentley Restaurant-Samples for Students

Qustion: Discuss about the Food and Beverage Management of Bentley Restaurant. Answer: Introduction Bentley Restaurant cum bar was inaugurated by Chef Brent Savage and Sommelier Nick Hildebrandt in 2006. It is one of the famous restaurants in Sydney where they serve quality food to the customers in a relaxed atmosphere. The restaurant also introduced international boutiques of wine for their customers. The executive chef of the restaurant Brent Savage has won Chef of the Year award in 2015 by Sydney Morning Herald Good Food Award. The restaurant has also won the award of the Australias Best Wine List (the bentley.com.au 2017). The restaurant offers special dining experience in an industrial area of Sydney. This paper will analyze the interview of the executive chef of the hotel. The chef manages the front of house operation as well as the back of house operation. The restaurant is famous for its popular cuisines which are prepared by the world famous chef at an affordable cost. The chef checks that there is proper co-ordination between the staffs and assist them accordingly. The co st of operation of the restaurant and the bar is also managed by the chef. This is essential and it will benefit both the customers as well as the management of the restaurant (Benavides-Velasco et al. 2014). Analysis of the Interview Findings Type of hospitality managed by the chef The executive chef of Bentley Restaurant tries to build reputation with the customers by interacting with them and knowing their needs and demands. The chef also provides training to the kitchen brigades and thus develops and manages them accordingly. It is one of the leading restaurant and its founders have earned good reputation for excellence in food and wine services. The restaurant also provides a-la-carta menus and a fun bar menu for a various purposes (Ali and Amin 2014.). There are special vegetarian dishes which are prepared by the chef and it has earned swag of industry awards. The restaurant also has provision of corporate dinner other than private dining area. The chef of the restaurant implements new ideas and brings innovation in the restaurant. This has attracted the customers and thus they refer their friends and families to visit the restaurant. This innovation has increased the profitability of the restaurant (Gin Choi et al. 2013). The executive chef of the restaur ant possesses excellent cooking skills and thus is able to convince the co-workers and the kitchen brigades. The chef also confronts various kinds of challenges and has been awarded with various awards every year. The executive chef of Bentley Restaurant who is also the founder of the restaurant has opened various other branches such as the Monopole, Cirrus and many more. The chef also visits the customers and interacts with them to know about their needs and demands. The chef also takes initiative to provide a 5 course tasting menu at an affordable rate to the customers on Saturdays so that they can spend their weekend happily. An 8 course tasting menu accompanied by wine is also provided to the customers at an affordable rate. The chef also mentioned that he tries to bring improvement in the food quality and thus change the taste of the food (Karatepe et al. 2015). Maintaining the cost control of front of house operation The front of house operation includes management of the customer service, planning various types of restaurant promotion, designing the dining area and the bar, managing the training staff and many more. The front of house operation reflects the concept of the restaurant and it is only that area which is visible to the public. The chef has mentioned that to attain profitability and to maintain the restaurant, it is vital that the food cost is generated between 28% and 35% without hampering the food quality (Jani and Han 2014). The menu of the restaurant is prepared in such a way so that it can easily be altered if one particular cuisine is not available. The cost which is incurred from food affects the bottom line of the business if it is too high. The chef has laid greater emphasis on providing alternative cuisines so that the customers do not return disappointed. The chef has also trained the staffs in such a way so that they can handle the customer complaints in an excellent way. The customer who visits the restaurant appreciates the warm hospitality which is provided by the staffs of Bentley restaurant. The chef also announces happy hours in the restaurant with drinks and special dinner menu and thus it plays an important role in promotion. It can be said that the front of house operation plays a major role in promotion of Bentley restaurant (Leung et al. 2015). Maintaining the cost control in the back of house operation The back of house operation is associated with housekeeping, food and other services in the restaurant. It is basically that area which is not visible to the customers. The chef has to play a vital role in the back of house operation and manage the kitchen technology and the other services of the restaurant. The chef also takes special care in streamlining food preparation and thus this improves the revenue of the restaurant. The chef manages the weekly inventories and the monthly inventories and this helps in keeping a track of the restaurant. The losses of the restaurant are also identified by the chef and this helps the management to improve the profitability of the restaurant. The chef also takes initiative in preparing special menu for festive seasons. They also take care of the administrative tasks and thus hire the kitchen staffs according to their specialization (Molina-Azorn et al. 2015). Financial cost control method used in daily business operation There is huge cost which is involved in each stage of operation of the restaurant. This also helps in mitigation of the problem which is faced in the restaurant. The chef has mentioned that it is necessary to maintain the quality and standard of food. Steps must also be taken to improve the hygiene condition in the restaurant. Proper training must also be provided to the staffs so that they can understand their duties and roles properly. There are also certain standard procedures which are followed by the chef for the preparation of food items (Nieves and Segarra-Cipres 2015). Evaluation of the findings and its effectiveness in managing food service operation It has been found that the chef has to overcome the challenges and provide quality food to the customers. The main role of the chef is to implement new ideas and plans and thus improve the business of the restaurant. The chef also has to monitor the activities of the restaurant and thus provides them necessary training so as to improve customer service. It has also been analyzed and found that the chef prepares the menu in such a way so that it can be easily altered if any particular cuisine is not available (Saleem and Raja 2014). It is also important to track and manage the inventory cost so as to reduce the wastage of food in the restaurant. It is also important to change the menu of the restaurant and thus include the traditional cuisines so as to attract the customers. The chef must take proper care that the customers are served food in appropriate time and they do not get disappointed by the service. Greater emphasis must also be provided to cost control methods which is taken by the management as well as the chef. Further, interaction with the customers has also helped the chef in knowing the demands of the customers. Thus, it is vital that the chef carries out the duties in a responsible manner (Sachs et al. 2014) Reference List Ali, F. and Amin, M., 2014. The influence of physical environment on emotions, customer satisfaction and behavioural intentions in Chinese resort hotel industry.Journal for Global Business Advancement,7(3), pp.249-266. Benavides-Velasco, C.A., Quintana-Garca, C. and Marchante-Lara, M., 2014. Total quality management, corporate social responsibility and performance in the hotel industry.International Journal of Hospitality Management,41, pp.77-87. Gin Choi, Y., Kwon, J. and Kim, W., 2013. Effects of attitudes vs experience of workplace fun on employee behaviors: Focused on Generation Y in the hospitality industry.International Journal of Contemporary Hospitality Management,25(3), pp.410-427. Jani, D. and Han, H., 2014. 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