Restaurants – how a whole dining experience is presented to the guest
Executive Summary
Everybody loves food and that love of food is the reason why most of the restaurants earn money. Restaurants provide a great food experience to their guests and for that they do a lot research work. This report is about how a whole dining experience is presented to the guest. Starting with the menu which includes what, how, and when to serve. With the help of a three-course menu all the details required for a wonderful dining experience is being discussed in this report. To elaborate the way menu will be presented to guest is discussed and the information it will deliver to the guest is included. The reason of deciding such menu is also the part of the report. after this the dishes are discussed in detail, as to in what order they will go to the customer, what plates and cutlery will be used, etc. Elements like sensory influence, dining experience, atmosphere, and driving philosophy is added to help in making the connection between the theme of the menu and the dining experience. All these factors make a memorable dining experience for the guests.
Your paper must include:-
Menu
Introduction
Commercial setting of the menu
Physical nature
Information
Reason of Selection
Literature Review for the Reason of Selection
Design and implementation
First Course
Second Course
Third Course
Rationales for dish selection
A detailed description of the aims and the commercial setting of/for the menu
Conclusion
References
Words Limit: 3000-3500 Words
Minimum 10 References Required
