Bài báo cáo quản trị nhà hàng TOPIC: Restaurant Survey and Analysis Restaurant The Hudson Rooms môn Marketing căn bản | Trường đại học Mở Hà Nội

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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 5 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. TABLE OF CONTENT
GENERAL INFORMATION ABOUT THE RESTAURANT _____________________ 5
MAIN CONTENT ____________________________________________________ 6
I. Restaurant Operation and Theme (by: Đinh Hoàng Anh) _______________ 6 2 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
II. Restaurant layout and design (by: Tạ Phương Thảo, Nguyễn Quỳnh Anh) 7
2.1. Review waiting areas, dining tables, cashier, bars ____________________ 7
2.1.1. Waiting area: _____________________________________________ 7
2.1.2. Reception area ____________________________________________ 7
2.1.3. Dining area ______________________________________________ 7
2.1.4. Bar Area: ________________________________________________ 8
2.2.Area can be observed ___________________________________________ 8
2.3. Evaluate the reasonableness of the lighting system, signs, layout of the road 9
2.3.1. Lighting system ___________________________________________ 9
2.3.2. Sign system ______________________________________________ 9
2.3. 3.Route layout ______________________________________________ 9
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
4.2.2. Graphic design aspect _____________________________________ 20
4.3. Reviews about the quality of the menu ____________________________ 21 3 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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 _____________________________ 28
5.2.1.Recipe (used to calculate costs and calculate prices) ______________ 28
5.2.2. Track standard food revenue and total costs ____________________ 28
5.2.3. Evaluate the selling price ___________________________________ 28
REFERENCE ______________________________________________________ 29
APPENDIX ________________________________________________________ 30
1. Task roster: ____________________________________________________ 30
2. Images & documents related ______________________________________ 31
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
5 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 4 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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 6 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". 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. 5 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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
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 1 table and
2 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 6 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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 3
tables) is called the Soho room. The remaining area is called the Tribeka room.
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 7 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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 1 and Section 2 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.
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. 8 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
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 3 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
(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 2 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 4 people and round tables for 6 people;
For a rectangular table, the restaurant has a rectangular table for 2 people, and a
rectangular table for 4 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 6 round tables, 2 square tables for 4 people and 23
rectangular tables for 2 people and this type of table is flexibly arranged together to form
a large rectangular table for 4 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 9 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
just enough for 2 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 8 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 1 is the main dining area, Section 2 is the area of Soho
(Figure 5.2) and Tribecca (Figure 5.3). However, in the middle of Sections 1 and 2, there
is a partition separating these two areas from each other, creating a private and
comfortable space for customers with special needs.
Customers can easily access different areas in the restaurant. For example, the bar
is located in the middle of the restaurant, where customers dine anywhere in the
restaurant, they can easily access the restaurant's bar.
However, the kitchen area is designed on the left side of the restaurant, this
location is close and easy to help staff serve customers in the Section 2 area of the
restaurant, but it is far from Section 1 and the PDR room...
In addition, the restaurant's VVIP Track 61 room (Figure 5.4) asks customers to
go through the restaurant's wine cellar (Figure 5.5). This is not convenient for customers,
besides, although the Track 61 room has its own entrance for faster service, the location
is still far away, making sometimes the service will take a lot of time.
2.6. Evaluate side stations
The restaurant has a total of 3 stations, located in the following positions: in front
of the Soho room, behind the bar and in front and to the right of the PDR room (Figure
6.1; 6.2; 6.3; 6.4). On the surface of the station counter are placed trays already spread
out with towels, computers, water, cleaning cloths, ice bowls, napkins, menus, and under
the drawers for knives, spoons, forks... to keep time. replacement and replenishment time for customers.
In general, three station counters are placed in reasonable positions, each station
covers different areas, convenient for service. The station counters can also be
substituted for each other in case the remaining station is out of stock or not enough
supplies to provide customers. The service is very convenient, but bringing dirty clothes
into the stewarding area or replenishing clean items to the station is only convenient for 10 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
the station in front of Soho's room, the remaining two stations are located quite far away,
it takes a lot time. time to move.
2.7. Smoking and non – smoking area
Currently, the restaurant only allows customers to use cigars in the secret room -
track 61 of the restaurant, but the restaurant does not have a dedicated area. only smokers.
If a customer comes to the restaurant and asks to smoke, the restaurant will have
to block the entire restaurant just to serve that type of customer. If this is applied, the
restaurant will lose a lot of customers and the revenue source of the restaurant will also
decrease. For that reason, the restaurant does not have a designated area for smokers.
2.8. Evaluate kitchen area
The location of the kitchen is convenient for serving. The nearest section will be
the Section 2 area, the further away is the Section 1 area. The entrance to the PDR room,
Secret room or Wine cellar will go to the right opposite the kitchen, the most convenient and fastest way when serving.
Between the kitchen and section 2 there is a door to separate these two rooms.
The staff will enter the kitchen through this door, then the guests can see a few moments
of the chefs making the dishes, creating a feeling of closeness and the guests can feel the professionalism of the chefs
The 2 types of doors in the kitchen area are foot kick induction, staff will not have
to use force to push. If I hold the food, hold the tray, it is very difficult to push the door, it will easily fall
Because the kitchen and the dining area are close together (section 2), so when
the staff opens the door, the noises in the kitchen such as broken furniture, talking,
making food...will echo out, possibly affecting customers. So in the kitchen, people often
have to be very careful about communicating, taking things...
III. Evaluating kind of service at restaurant (by: Phạm Thu Hà)
3.1. Evaluating kind of service at The Hudson Rooms
Currently, the restaurant mainly applies the type of table service (American
service/Plate service): servers take guests’ orders and give them to the kitchen staff who
prepare the food and put it on individual plates which are then brought to the table by the server. 11 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
Besides, the restaurant also serves cheese on trolleys. The staff will push cheese
cart for customers to choose, directly serve at the table for customers. For some dishes,
the staff will directly go to the guest's table and prepare the dish in front of the guest.
Evaluation about kind of service at restaurant:
Usually, fine dining restaurants often provide French service or Russian service.
However, in Vietnam, it is difficult to provide these services, mainly serving Plate service.
The restaurant is located in a Boutique hotel, so the spaces are not enough to serve
the type of French service. In order to match the Fine dinning style and the area, the
restaurant has combined to use both types of plate service (mainly) with French service
(for some dishes: see bass crudo, caviar, cheese,...) => Create a new experience for
guests when receiving various types of services.
3.2. Evaluating number of employee in restaurant
3.2.1. The number of employees in each position: • General Manager: 1 person • Assistant Manager: 1 person • Captain: 2 people • Hostess: 3 people • Server: 5 people • Bartender: 2 people • Barista: 1 person • Casual: 3 people
=> Total of staff number: 18 staff
3.2.2. Evaluation of the number of staff at the restaurant:
Type of Operation: Fine Dining Seat number: 107 seats
Estimated number of employees Evaluate the actual number of Position at each position employess at each position 12 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
Server can handle 20 seats in a The number of 5 servers staff at the meal period restaurant is reasonable
=> Number of server = 110 : 20 = Server 5.35 (staff)
=> There should be 5 servers working at a meal period
The restaurant has 2 fixed casual
positions, their main tasks are
Number of food runner = ½ support the server check tickets,
number of server = ½ x 5 = 2.5
bring food from kitchen to server to (staff)
put on table, clean and set up table.
Food runner => There should be 2 – 3 food
=> Those 2 casual are responsible runners like food runner.
=> Therefore, the number of 2 casual employess who support servers is acceptable The restaurant has 2 Captains
Number of Captain = ¼ number of Captain
server = ¼ x 5 = 1.25 (staff) => => 1 Captain excess There should be 1 captain
Bartender can handle 40 – 60 seat The restaurant has 2 bartenders and a barista => Acceptable
=> Number of bartender = 110 : Bartender 40 = 2.75 (staff)
=> There should be 3 bartender Hostess There should be 2 hostess
The restaurant has 3 hotesses and
they handle the cashier’s duties. In
addition, the restaurant has a fixed
casual position that is responsible Cashier
There should be 1 – 2 cashier for supporting hostess.
=> Therefore, the number of 3
hostesses, a casual who support hostess are acceptable. 13 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment General There should be 1 General The restaurant has a General Manager Manager Manager position. Assistant There should be 1 Assistant
The restaurant has an Assistant Manager Manager Manager position.
Currently, the restaurant has not supervisor position Supervisor There should be 1 supervisor
(Because the ex – supervisor has become Assistant Manager).
Estimated total number of employees = 5 (servers) + 2 (food runner) + 1 (captain)
+ 2 (hostess) + 2 cashier + 3 (bartender) + 1 (GM) + 1 (AM) + 1 (Sup) = 18 staff
Actual total number of employees = 5 (servers) + 3 (casual) + 2 (captain) + 3
(hostess) + 2 (bartender) + 1 (barista) +1 (GM) + 1 (AM) = 18 staff
=> The restaurant has enough employees. However, the restaurant currently lacks
the supervisor position and has an excess of a captain position. So, the restaurant should
recruit more supervisor position (to reduce the management work for GM and assistant
manager) or training a captain to be supervisor.
3.3. Evaluating the skill and attitude of employees
Most of the staff have graduated from colleges or universities with hospitality
major, they have experience working in restaurants, kitchens of many other hotels. All
staff before becoming an offical employee must pass a test on restaurant knowledge,
practise correct service procedures, understand the foods and ingredients in the menu,...
The staff at the restaurant can communicate English fluently. There are a lot of
foreigners coming to restaurant, the management is also foreigner. All staff can speak
English makes it easier to interact with consumers and deliver the finest service possible
to fulfill their needs, helps communicate with foreign managers effectively, avoiding misunderstandings,...
3.4. Evaluating employee working shifts and working schedule
3.4.1. About working shift: Time requires Time requires Meal Open Busy less staff more staff 14 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment 10h – 11h30 Lunch 11h – 14h00 11h30 – 13h30 11h30 – 13h30 13h30 – 14h30 Afternoon tea 15h – 16h30 15h – 16h 16h30 – 18h00 15h – 16h 18h00 – 18h30 Dinner
18h00 – 23h00 18h30 – 22h30 18h30 – 22h30 22h30 – 23h30
Staff divided into 3 working shifts, each shift = 8.5 hours
• 1st shift (morning shift): 10h – 18h30: Open, clean up, set up, serve lunch,
clear lunch, set up & clean afternoon tea, serve afternoon tea, set up for dinner.
• 2nd shift (afternoon shift): 14h – 22h30: set up for afternoon tea, serve
afternoon tea, clean afternoon tea, set up for dinner, serve dinner.
• 3rd shift: 16h – 23h30: set up for dinner, serve dinner, clear & close restaurant.
=> The period with the most employess: 16h – 18h30: have all staff of 3 shifts.
This time is not in the crowded period and the workload is not much.
=> The shift for employess at the restaurant is not reasonable, the staff will have
empty time, there is nothing to do.
3.4.2. About working schedule:
=> The way to arrange the employee’s work schedule is not reasonable because
the assistant manager does not equally divide all the shifts for all employees. There are
staff who work late shifts all week, but there are also those who work morning shifts all
week. This causes stress and pressure for employees who are assigned to work late night shifts all week.
* Suggestions to arrange shifts for staff:
Instead of arranging staff to work full – time continuously for 8.5 hours, the
restaurant should combine broken shift and administrative shift.
A: 10h – 18h30: Open, clean up, set up, serve lunch, clear lunch, set up & clean
afternoon tea, serve afternoon tea, set up for dinner, serve dinner.
B: 11h30 – 16h, 18h30 – 22h30: serve lunch, clear lunch, set up & clean afternoon
tea, serve afternoon tea, serve dinner.
B1: 11h30 – 14h30, 18h00 – 23h30: serve lunch, clear lunch, set up for afternoon
tea, set up for dinner, serve dinner, clear & close restaurant. 15 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
=> Staff come at the time they should come, they not to work play.
* Suggestions to arrange working schedule: Staff Mon Tue Wed Thur Fri Sat Sun GM OFF A A B B1 A A A OFF B1 A A B B Assistant Manager Captain 1 B B OFF B1 B1 B B Captain 2 B1 B1 B OFF B B1 B1 Server 1 A B B1 B1 OFF B B Server 2 OFF A B B B1 B B Server 3 B OFF A B B B1 B1 Server 4 B B OFF A B B B Server 5 B1 B1 B OFF A B1 B1 Hostess 1 A A B B1 OFF A B1 Hostess 2 OFF B1 B1 B A B A Hostess 3 B1 OFF A A B1 B1 B Bartender 1 B B OFF B B B1 B1 Bartender 2 B1 B1 B OFF B1 B B Barista B B B B OFF B B Casual 1 OFF B B1 B1 B B B1 Casual 2 B OFF B B B1 B1 B Casual 3 B1 B1 OFF B1 B B B1
3.5. Evaluating station in restaurant 16 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
The restaurant is divided into 5 sations, each station is handled by a server. • Station 1: 34 seats • Station 2: 34 seats • Station 3: 14 seats • Station 4: 15 seats • Station 5: 10 seats
(Images illustrations are attached in the appendix)
=> The restaurant has a clear division of the station, but the number of seats in
each station is not equal. This is unfair to the staff who take over the more seating station.
* Suggestion to divide station:
=> Each server can handle 20 – 24 seats.
3.6. Evaluating each staff’s duties
The duties of each position are clearly assigned, detailed and specific. Different
tasks are delegated to each staff. However, the workload of the Assistance manager is a little too heavy.
(Staff’s duties at each position are attached in the appendix)
IV. Menu pricing and pricing strategy at restaurant (by: Đỗ Thị Phương, Lê Ánh Ngọc)
4.1. General overview of restaurant The Hudson Rooms’s menu 17 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
The Hudson Rooms specializes in northern American seafood, especially oysters and caviar.
The Hudson Rooms Restaurant specializes in providing all kinds of Northern
seafood, especially Oysters and Caviar. The restaurant's menu is also very diverse and
divided into a menu type, many different items based on different areas and times have different menu: For example:
Menu divided by restaurant areas
• Main Dining: Supply THR-Menu Main Dining
• The Raw bar: provides THR-Bar Menu, Oyster Bar
• Track 61 area: providing THR-Cigar Menu, THR-Speakeasy
Menu at the time at the restaurant:
• Duration of 16-18 hours: Applying a peak-time menu (Rush Hour)
• 9:30 pm: Applying Bar Menu Four Train
• On Sunday in the period of 11h-14h: Applying Sunday Brunch, Caviar Brunch, Oyster Brunch ...
• 14h-18h: Provide Afternoon tea Another menu: • For Kid • Menu for Toddler
• Wine : Warehouse 31, Warehouse 41
Restaurant provides a variety of menu as well as dishes but the menu Main Dining is most used.
4.2. Review in terms of the appearance of the menu
4.2.1. Psychological aspects
In a menu page, there are parts such as: food name, description of food, origin or
meaning of the dish. The description of the dish is very clear, often depicting intertwined
elements such as: the origin of the dish, the way it is caught, prepared, the side dish, the
taste of the dish is evoked with words that are sensational and evocative, to stimulate the appetite about that dish.
At The Hudson Rooms restaurant, all types of menus have a meaningful story
about the food in it to excite the diners' curiosity. 18 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
For example: The opening of the menu is like a story that leads guests to enter a train:
Welcome to The Hudson Rooms.
The home of oysters and caviar, authentic recreation of favourite dishes of the
past as well as a beacon of the finest whiskeys and tasty tipples.
In the morning, The Hudson Rooms stunning marble-swathed Oyster bar
transports you to the historic Fulton Fish Market where the finest oysters and caviar are available.
By night, the space transforms into a New York-inspired bar with an
exceptional cocktail journey. Embrace the romance of beautiful city view while
capturing the iconic energy and beautiful spirit of the Grand Central Terminal at The Hudson Rooms.
Image illustration is attached below (I.4.1)
Example 2: Analyze a desert dish in the main dining menu:
Served with homemade fruit bread with cheese * lavosh bread, apple * ginger
chutney, dried fruits * nuts clearly describe what the dish comes with
“Les Freres Marchand, - the oldest cheese making family in France - robust
flavour and buttery texture” words that evoke the feeling of the dish. From the Rabelais
d'Or trophy for French Gastronomy to being voted \"Traditional Cheesemaker of the
Year\" by the Pudlowski Guide in Paris, Les Freres Marchand - the master cheese
monger has enjoyed worldwide acclaim due to the numerous awards and honours
bestowed on them. → describes the origin of the dish that evokes curiosity
Example 3: “When the oysters mature at 3 years old, they are transferred into
parks for a year where they are further refined with the tide” The origin and the way
of catching oysters. “This gives them a clear shell and smooth flesh with a taste of
hazelnut and a touch of sweetness” describe the taste of the dish that makes the reader
feel like they are eating real oysters.
Image illustration is attached below (I.4.2)
The presentation focuses on the specialties of the restaurant by placing each item
clearly, designing the best dishes (high profits) in a conspicuous position, the front of the menu reader.
Image menu is attached below (I.4.3 and I.4.4)
Divide the items very clearly for guests to choose from. Profitable dishes are
usually placed in the middle, upper part of the menu, or separated into separate sections
of the menu Besides, the descriptions and stories are told too meticulously, causing 19 lOMoAR cPSD| 47708777
Food and Beverage Service Management Assignment
customers to waste time looking at the menu and ordering, confusing them with information.
4.2.2. Graphic design aspect
About font :In terms of language, the menu uses a combination of both English
and Vietnamese to make it convenient for both Vietnamese and foreign customers.
The title font is highly artistic but not too stylized or confusing; font used for
dishes is quite simple, bold/capital/italic font; => help customers easily distinguish the
title of each dish and be more easily attracted
About the arrangement of dishes: The restaurant grouping dishes of the same type
together (for example, grouping caviar dishes together), and at the same time dividing
the categories according to the order of eating for customers such as "starter, salad &
soup; seafood main, main, side, desserts” to have a wider range of options. However,
dividing into too many dishes can overwhelm customers and cause them to become
hesitant when making dish selections.
Concerning Menu area design: The restaurant combines ornamental frames
around the border, interlacing 2 shades of blue and orange, little orange dots draw
attention to pique visitors' appetites and encourage them to make a purchase. The blue
plaid design (which represents the train tracks and was inspired by the Grand Train
Station) not only draws guests' attention but also gives the website a vintage and solemn sense.
Due to the design's simplicity, there is too much white space on the menu,
which makes the menu looks quite spacious, monotonous. However, the restaurant
knows how to take advantage of the golden point (the top and middle part of the menu)
to highlight the special and expensive dishes of the restaurant.
In the menu, the decorative elements are quite meager, not eye-catching enough
to stimulate the senses of guests, and there are no pictures of the dishes at all.
In the children's menu:
The first page features a colorless image of dancer Natacha Trouhanowa, a 1920s
drama queen in a gorgeous mask for children to paint, and the idea is quite novel, unique.
In addition to coloring, children can also wear masks and makeup to immerse themselves
in the space of New York in the 1920s. However, this decoration is suitable for the
restaurant concept but not completely suitable for children. Moreover, the menu is not
highly differentiated because the image may be appropriate for girls but not so much for
boys, it is unlikely to attract boys with images like spiderman or superman. 20