Expectations and Goals
My Goals in Hospitality Management Field:
Hospitality and food service remain one of the best courses for me based on my past experiences. I have had a great experience over the past years within the hospitality management, particularly, food and beverage practice. One of the best things within this industry is that it has a myriad of challenges. These challenges are essential in strengthening an individual who is committed to achieve something in the end. These challenges relate to resources, recruitment and facility management. I believe that my past experience will allow me to focus on achieving the best out of this course. My goal is to use the challenges relating to resources to achieve the best in the Hospitality Management Field, in particular, food and beverage practice. One great challenge of menu planning is careful consideration of the available resources to create a properly designed menu.
Brief Plan
Specific – Identify the available resources and make a list of the menu items based on these resources.
Measurable – Create a menu in the form of a book with detailed descriptions of the range of food products.
Attainable – Design enough menus for the restaurant based on the number of tables. At least each table should have a menu on it for customers to see and read.
Realistic – Design an appealing menu with the food and beverage items and their prices. The items and prices should be readable.
Timeframe – The menu can be designed within a few days and presented to management of the restaurant for approval.