Culinary art Essay

1. Executive compactThis reveal is a hold forthion close a toughened examine posted by rear end Trevallin on The Morning Post after his disastrous dinner at the Abbey Restaurant. prank had some(prenominal) spartan expectation from The Abbey as is considered a premier eating house with great location and world re right offned chef Marcus Vesty who owns the eating house. This report consists of firstly the immediate s resideholders, who ar answerable for the bad review, secondly analyzing the edit outs that led to the bad review, thirdly suggestions and recommendations on how to tackle the issue so as to live up to the expectations of the owners and saving the Radicor Hotel loved Harbour as the owners atomic number 18 planning to divert its interest from one of the hotels in this chain. Later in the report discussions on how to live up to the expectations of the loyal guestsas well as how to attract new customers after this bad review is considered and finding possibl e solution to maintain the glory of Radicor as well as The Abbey.2. existenceThe Radicor Hotel Darling Harbour Sydney is a premier hotel in the heart of the city. Darling Harbor is one the to the highest degree visited place in Sydney and is the key area of which has a convention center, an exhibition center and many other(a) tourist attractions very practically(prenominal) as shops cafes. The major attractions for tourists are the Sydney Aquarium and the Chinese Garden. According to the video the tot number of visitors in darling harbor last year was 27.9 million out of which 3.8 million visitors is on transit and the remaining 24.6 million are from interstate or overseas. The location of the Radicor hotel attracts both business travelers as well as tourists. Considering the number of visitors it is comprehensible that competition between hotels, cafes and eatery would be very high. Hotels pretend to go beyond worth to attract customers as in such a location with so varie d visitors it is a challenge to view the expectations of everyone and maintaining the customer service level. The Radicor Hotel takes pride in providing lineament and excellence to its guests and stakeholders. Marcus Vesty the world illustrious chef runs the Abbey restaurant located on the ground floor of the Radicor Hotel and is considered the leading restaurant in Sydney providing a fusion of flavors from east and west. Marcus leases the restaurant from the Radicor Hotel on a profit share basis. There are a number of issues that the Radicor Hotel is facing and to top that up Johns shocking feedback about The Abbey is now really a knock on the door for them. To make things worse the parent company Simcom assembly is certain about selling off one of the Radicor chain Hotels as a result of spheric financial crisis and Radicor Darling Harbour is on the list.3. List of StakeholdersThe stakeholders that are concerned with this case are Marcus Vesty the administrator chef and owne r of Abbey restaurant, Mr Loyd Chan major shareholder of the Simcom , John Trevallin The morning post reviewer, Tom Mc Laren General theatre leador Radicor Hotel Darling Harbour, the devotedcustomers of Radicor and Abbey restaurant as well as the restaurant team up members both front of mansion and kitchen.4. Analysis and RecommendationThe key issues that need some highlight in this case can be categorized in terms of front of house and kitchen that are not living up to the expectation of customers and shareholders. Firstly we will discuss about the problems in the kitchen which lead to such a bad review. 4.1 Absence of Marcus One of the major reasons to this is the absence of Marcus in his own restaurant. He macrocosm involved too much in doing TV shows, promoting his cookbook and other media appearances is undoubtedly affecting the quality of nutrient served in the restaurant. Marcus coming to the restaurant once or twice fortnightly is not acceptable. Marcus inescapably to be more involved in the restaurant.He is required to sit with the General Manager, Maitre-d hotel, and sommelier to discuss about the issue and find effective ways to get the reputation of the hotel and the restaurant to its glory. He inescapably to have a through learn session where he is required to clearly convey the level they desire to achieve. Being the executive chef he needs to motivate his employees by providing didactics, recognition, and bonus(Carroll, 2012). 4.2 fare planning Menu planning is a process of creating a menu that suits both management as well as customers taking into account all the characteristic of food service system. Menu in a restaurant for a guest is not just the list of available food nevertheless its an mental representation of the procedure and contributes to the overall dine have it off by creating a mood and excitement about the experience(Gordon-Davis and vanguard Rensburg, 2004). The balance between all the food items on the menu is very important so that to each one course or dish suits the palate(McVety et al., 2008). In the case study as highlighted by John that the some of the dishes were too fragrant and some have an odd after taste. This shows that the menu was not properly balance and the composition of menu was not up to the mark. 4.3 Standards Recipe not meeted Though Marcus is a very renowned chef and is known for its amazing cooking there could be various other reasons why the food was not up to the mark such as it could be the chefs employed by Marcus that are not doing their descent properly. Standard recipe for each dish not being followed by the chefs. So the chefs need to follow the standardrecipe and every time a particular dish comes should be the same.This leads us to the next problem which is lack of provide information. 4.4 Lack of check outing Its clear from the review that there is a lack of training in the kitchen. Its surveyed that the most important issue the hospitality industr y is facing is the training of staffs. Employee training is a vital necessity to generate quality experience for both staffs as well as guests as well trained employees are more likely to deliver high quality service(Kusluvan, 2003). As per the review the food provided was not up to the standards that should be in such a premier restaurant. understandably the chefs at the Abbey need more training on how to follow the standard recipe and maintaining the consistency. This will bear away the problem of food being not up to the mark and as a result repress the negative reviews from guests about food. This will rather help for both the restaurant as well as Marcus to get back the reputation and glory back. Also catering to the guest requirement as much as possible can be taken into consideration to go that extra mile and meet the guest expectation. 4.5 Uniformity of staff According to the video the front of house staff is employed by the Radicor Hotel except the chefs, sous chef, maitr e-d hotel and sommelier which are employed by Marcus himself. This leads to deficiency of control of operational aspects such as training, staff selection, and lack of dedication among staff(Mull et al., 2009). Since Marcus does not have much authority to choose the front of house staff for his restaurant he cannot do much about training and selecting his employees. Since the front of house staff are a part of Radicor Hotel they lack dedication towards the restaurant and dont take much effort in doing things right. 4.6 Lack of Menu Knowledge The front of house staff according to the review has very less knowledge about the food. This again is a serious issue of lack of training and dedication of the staff. The knowledge about the menu is a very important aspect of a food and beverage staff as they are the ones who are actually dealing with guests and are in direct contact with them. It is expected from every food and beverage staff to know the menu and also about the food (Swanson a nd Toledo, 2008). The above issues may not be that big when we talk about restaurant impuissance as a whole but in terms of a fine dining restaurant with such a goodwill these things do matter a lot.As said earlier as well the expectations of guest become so high that it isdifficult to meet them unless each and every detail is looked after. This issue can be easily solved by training the staff the best way to train the front of house staff about the menu is to have session with chefs. Conducting tasting sessions for staffs and asking them to chin-wag is a very effective way of gaining knowledge about the food (Andrews, 1980). 4.7 Poor standard pressure of the restaurant Though the restaurant is located in the famous hotel Radicor Darling Harbour which is in the heart of the city, the ambience inside the restaurant according to John is not like a fine dining restaurant should be. The reasons of this could be overbooking(Gagnon and Gagnon, 2011), location in terms of where the resta urant is in the hotel as well as its in the busiest area of Sydney. In a fine dining restaurant overbooking the location could lead to some very unhappy customers as they expect a quite place so that they can enjoy the experience of high quality service and food and can relax while dining. In fine dining restaurants only that number of booking should be taken which suits the ambience and may be the restaurant could be made partially soundproof so that outside noise does not bother the guests(Baraban and Durocher, 2010).ConclusionThe Radicor Hotel Darling Harbour being a reputed hotel with a world class restaurant needs to focus on maintaining their reputation. Its not only the restaurant that has received a bad review but the hotel as a whole has a lot of loopholes that needs some serious and immediate action so as to stay in the hunt in such a location. The review by John Trevallin is just a mere wake up call for the hotel and the restaurant as the customer joy track record clearl y states the failure to meet the targets and shows the downfall of the hotel. The General Manager of Radicor Tom Mc Laren and executive chef Marcus Vesty with the other managers of the hotel needs to start from the scratch and analyse each and every issue and take necessary steps in getting the lost glory back in track and ensuring Mr Lyod Chan that Radicor salve has the potential to be the best in the market which as a result will pull through the hotel from getting sold off.ReferencesI. ANDREWS, S. 1980. Food and Beverage Service Manual, McGraw-Hill Education (India) Pvt Limited.II. BARABAN, R. S. & DUROCHER, J. F. 2010. Successful Restaurant Design, John Wiley & Sons.III. CARROLL, C. 2012. leading Lessons From a Chef Finding Time to Be Great, Wiley.IV. GAGNON, R. & GAGNON, E. 2011. Appetite for Acquisition The We Sell Restaurants Guide to Buying a Restaurant, Tate Pub & Enterprises Llc.V. GORDON-DAVIS, L. & VAN RENSBURG, L. 2004. The Hospitality Industry Handbook on Nutrition and Menu Planning, Juta.VI. KUSLUVAN, S. 2003. Managing Employee Attitudes and Behaviors in the tourism and Hospitality Industry, Nova Science Publishers.VII. MCVETY, P. J., WARE, B. J. & WARE, C. L. 2008. Fundamentals of Menu Planning, Wiley.VIII. MULL, R. F., BEGGS, B. A. & RENNEISEN, M. 2009. Recreation Facility Management Design, Development, Operations, and Utilization, Human Kinetics.IX. SWANSON, N. L. & TOLEDO, T. U. O. 2008. Knowledge and Beliefs of school District Superintendents and Food Service Managers in Michigan Toward Childhood Obesity and the Wellness Policy, The University of Toledo. Assessment feedback denomination no. and Title Name Rudranil Das ID 110129132 Key components of this assignment Performance on this component signalise Excellent Good Fair Poor Very Poor Content clearunderstanding of the affair and concepts comme il faut coverage of the topic and relevance of the material application of material Research evidence of adequate depth and bread th of research Reasoning a logical argument and discussionNote In an academic evidence you are expected to demonstrate to your reader that you have a position and perspective on the topic. notification Essay format and structure only, with Harvard (Author Date) style referencing and correct Reference List. (An additional Bibliography is not required but a Reference List is essential.) Summary commentThe Graduate qualities being assessed by this assignment are indicated by an X GQ1 operate effectively with and upon a body of knowledge GQ5 are committed to estimable action and social responsibility GQ2 are prepared for lifelong learning GQ6 communicate effectively GQ3 are effective problem solvers GQ7 demonstrate an international perspective GQ4can work both autonomously and collaboratively Assignment cross/mark