Operational Requirements Of Food Services in Rotorua

Question

Task: Prepare a report exploring the operational requirements of three kinds of food services in Rotorua?

Answer

Introduction
Operational requirements are considered as one of the important criteria for providing a particular kind of services to the consumers. In this assignment, operational requirements of three kinds of food services have been identified and analysed. Kinds of food services chosen in the assignment are banquet, takeaway and room services.

Operational requirements of room services
Room services offered in Rotorua are RydgesRotorua and Pullman Rotorua. Staffing requirements
Two kinds of staff members are required for offering room services. These are as follows:

• Room Service Waiter
• In Room Dining (IRD) Server

A room service waiter is responsible for setting trays and delivering the items ordered by the guests. The waiter is expected to be attentive and efficient to understand the orders made by the guest. In Room Dining (IRD) Server is responsible to supervise the waiter to offer the room services in the specific guest room. The waiter is also expected to maintain cleanliness at work and rooms. The waiter is also required to serve the food and beverages to the guests.

Characteristics of the menu items
Room service is a kind of convenience that is offered to the guests of a hotel. It has been offered by our Hotel so that the guests would be able to eat in privacy. It provides accommodation to the consumers availing the room services. The room service waiter are expected to you have the skills of performing variety of tasks in the hotel. By availing the room services, a consumer is able to get a room in which adequate and appropriate cleanliness is being maintained (Ahmad et al., 2019). The food and beverages ordered by the consumers have been served by the waiter to the specific guest room.

Essential equipment
Equipment required for offering your services to the consumers include:

Figure 1: Equipment required
(Source: PRYCE, 2020)

• Trays and trolleys
• Cutlery, crockery, linen and glassware
• Selected food and beverage items
• Printed Materials

Different kinds of Trays and trolleys add required to be set up in which the food and beverages ordered have been served to the consumers (PRYCE, 2020). Printed materials are required for preparing the menu of food items and beverages that could be offered by the hotel to the guests. The rules and regulations that are required to be followed by the guests are also mentioned in the printed materials

Purchasing implications of providing the room services
In the modern world, the room services are expected to be fully equipped so that quick as well as efficient services could be provided to the guests. Some complimentary items should be offered by the hotels to the consumers availing from services. A special menu is required should be develop in which the items that would be available for room services is required to be listed. This will help the consumers in identifying the services that are offered by the hotel along with the room services. In this manner, the hotels would be able to attract a large number of consumers for availing the room services (Omar&Adaha, 2019). The brand reputation of the hotel will be improved in the hospitality sector.

Expectations of the customer regarding this service style
It has been reported by eHotelier that now is international travellers are looking for mobile checking facilities for room services("Top 5 Hotel Guest Expectations You Need to Know | Criton", 2020). This is required by the travellers so that the procedure adopted for booking a hotel room becomes easier. Technology is playing a vital role in targeting the appropriate audience. In reference to the room services, the staff members should try to deliver personalized experiences to the guest. In the modern world, the new generation people have the tendency to communicate with the help of digital channels. This is required to be offered by the hotels offering room services to the consumers. Facilities in respect of Internet and browsing should be offered to the consumers along with other services.

What are the operational requirements of Banquet?
Banquet services offered in Rotorua are Skyline Rotorua and Regent of Rotorua.

Staffing requirements
Banquet Server is staffs that are required for offering banquet services to consumers. The banquet server is expected to hire some details for offering the services of banquet. The banquet server is expected to perform the food and drink serving duties at the special events (Meng, 2017). A proper interaction should be made with the guests who should be positive and efficient for the consumers. A team of waiters should be developed by the banquet server so that serving of food and beverages could be performed by the team of waiters. Putting tablecloth and making proper sitting arrangement for the guests is one of the prime responsibility of banquet server and team of waiters.

Characteristics of the menu items
Banquet services includes various features such as plated food, buffet and food stations. It has been identified that banquet have formal style of services offered to the consumers. A banquet hall is booked by a consumer for organising some special events such as marriage or party. The banquet service is characterized by uniform decor that includes round tables which is topped with drink wares and utensils. There are different kinds of Banquets. Some of these are as follows:

• Buffet
• Sit down
• Chinese banquet

All the types of banquet services have own advantages and disadvantages along with unique features.

Essential equipments
The equipment required for banquet services are as follows:

• Banquet tables
• Portable bars along with pre- and post-mix drink systems
• Serving trays
• Plate covers
• Silver trays
• Tray stands

Banquet tables required so that it could be topped with food and beverages for the guest. Serving trays are required so that the food and beverages could be served from table to table by the waiters during the function or event being performed in the banquet (Kuzmin et al., 2018). Plate covers are required for covering the foods when not consumed by the guests of the banquet.

Purchasing implications of providing the Banquet
Different kinds of banquets services have different kinds of purchasing implications. In the sit down banquet service, the foods are served directly to guests on the tables. In this kind of banquet, the services are required to be more elegant and formal in comparison to other types of banquet services. A proper sitting arrangement for the guests should be made by the staff members. A proper forecast is required to be made for the food and beverages requirements. In Buffets, the food is being served by the guest themselves (Rasa, 2018). The food is displayed on a side board or long tables. In this kind of banquet services, the services are offered in a less formal way.

Expectations of the customer regarding this service style
The banquet hall in which the services is being provided is required to have sufficient space for gathering of the guests. The catering services offered along with the banquet should be appropriate. The quality of food and beverages being offered in the bank with services should be appropriate and according to the preferences of the consumers. The setting arrangements should be made in an appropriate manner that does not seem congested for the guests coming in the banquet (Aliyu, 2017). The consumers availing Banquets services expect that the staff and waiters should be polite and good to the guest. All the arrangements of Designing the banquet and taste of the foods and beverages should be maintained properly in the banquet service.

Operational requirements of Takeaway services
Takeaway services offered in Rotorua are Ohinemutu Takeaways and Oppies Fish & Chips And Chinese Takeaway.

Staffing requirements
The following staff members are required for offering takeaway services:

• Chef
• Order coordinators
• Dishwasher and kitchen porter

The chef is responsible cooking the food and beverages for the consumers. A proper quality and hygiene is required to be maintained by the chef while cooking the food ordered by the consumer. Order coordinators are expected to take orders by the consumers in a proper way. Any query or issue of the consumers are required to be resolved by the coordinator (Soon, 2018). The dishwashers are expected to clean the dishes and kitchen for maintaining an appropriate amount of hygiene in the kitchen.

Characteristics of the menu items

Figure 2: operational process
(Source: Kaur& France, 2018)

The takeaway services are required to provide high quality food to the consumers. For this purpose, ingredients used for cooking the foods and beverages should be fresh. It is expected that the consumers are treated in a proper manner by placing the order for takeaway services. The food is required to be prepared in a quick manner so that the consumers would not have to wait for a longer time. A proper level of hygiene is required to be maintained in the kitchen while preparing the food (Kaur& France, 2018). The food is required to be packed in a proper container so that the food does not get spoil while carrying away by the consumers.

Essential equipments
The following equipment is required for offering takeaway services:

• Washing equipment
• Microwave
• Gas or electric grill
• Point of sale system
• Cooking equipment
• Safety equipment
• Freezers and refrigerators

Freezers and refrigerators are required for keeping the ingredients and raw materials fresh. It helps the food from getting rotten (Tuomi et al., 2020). Cooking equipment is required by the chef so that the ordered food can be prepared. Microwave is required for reheating the food ordered by the consumers. Safety equipment is required for the staff members for the protection and safety while working in the kitchen. Point of sale system is required by the coordinator for taking the orders place by the consumers.

Purchasing implications of providing the Takeaway services
The takeaway services are required to provide high quality food to the consumers. For this purpose, ingredients used for cooking the foods and beverages should be fresh. It is expected that the consumers are treated in a proper manner by placing the order for takeaway services. The food is required to be prepared in a quick manner so that the consumers would not have to wait for a longer time. A proper level of hygiene is required to be maintained in the kitchen while preparing the food (Liu& Chen, 2019). The food is required to be packed in a proper container so that the food does not get spoil while carrying away by the consumers.

Expectations of the customer regarding this service style
It is expected by the consumers that the time required for preparing the food is not longer. The consumers availing the services of takeaway expect that a proper hygiene is maintained in the kitchen by the chef and other staff members. The packaging of the food is being done in a good manner for preventing it from getting spoiled.

Conclusion
A number of equipment is required for offering different kinds of food services. The requirement of staffing members is also identified to be different in different kind of food services. From the above discussion, it has been concluded that the operational requirements different in different kind of food services. It is expected that the operational requirements are being checked and verified by the staff members and owners at a frequent interval of time.

References
Ahmad, R., Zainol, N. A., &Karim, M. H. A. (2019). Intention to Adopt Islamic Quality Standard: A Study of Hotels in Peninsular Malaysia. KATHA-The Official Journal of the Centre for Civilisational Dialogue, 15(1), 20-45. https://ejournal.um.edu.my/index.php/KATHA/article/view/17816

Aliyu, F. L. (2017). Determinants of Customer Satisfaction of Banquet Services in Hotels in Kaduna Metropolis, Nigeria operational requirements(Doctoral dissertation, Doctoral dissertation, Kenyatta University).http://ir-library.ku.ac.ke/bitstream/handle/123456789/17853/Determinants%20of%20customer.....pdf?sequence=1

Kaur, N., & France, A. (2018).Gaining a competitive advantage in hospitality.http://researcharchive.wintec.ac.nz/6514/

Kuzmin, O., Chemakina, O., &Kuzmin, A. (2018).The quality management system in the banquet service as one of the elements of innovative development of the hotel-restaurant industry.http://dspace.nuft.edu.ua/handle/123456789/30370

Liu, C., & Chen, J. (2019).Consuming takeaway food: Convenience, waste and Chinese young people’s urban lifestyle. Journal of Consumer Culture, 1469540519882487. https://journals.sagepub.com/doi/abs/10.1177/1469540519882487

Meng, J. (2017). Hotel Operational Audit.https://csusm-dspace.calstate.edu/bitstream/handle/10211.3/194691/MengJi_Summer2017.pdf?sequence=1

Omar, C. M. C., &Adaha, N. M. A. (2019). AN OPERATIONAL SHARIAH COMPLIANT HOTEL REQUIREMENTS: MALAYSIA EXPERIENCE. Journal of Hospitality and Networks, 1(1), 23-33. http://journal.kuim.edu.my/index.php/JHN/article/download/388/331

PRYCE, J. (2020). Managing workers in hospitality operations. Managing Hospitality Experiences, 46.https://books.google.com/books?hl=en&lr=&id=leHuDwAAQBAJ&oi=fnd&pg=PA46&dq=operational+requirements+of+room+service+in+hotels&ots=3zdqFiOI3B&sig=qZBf2fl15l4m3iX2Ga1CbpIZXtA

Rasa, L. C. (2018). Banquet and Catering Business Operations: Drawing Lessons from Experience. https://research.lpubatangas.edu.ph/wp-content/uploads/2019/01/APJEAS-2018.5.2.08.pdf

Soon, J. M. (2018). ‘No nuts please’: Food allergen management in takeaways. Food Control, 91, 349-356. https://www.sciencedirect.com/science/article/pii/S0956713518301877

Top 5 Hotel Guest Expectations You Need to Know | Criton. (2020). Retrieved 21 August 2020, from https://www.criton.com/news-hub/hotel-guest-expectations/

Tuomi, A., Tussyadiah, I. P., &Stienmetz, J. (2020).Applications and Implications of Service Robots in Hospitality. Operational requirementsCornell Hospitality Quarterly, 1938965520923961.https://journals.sagepub.com/doi/abs/10.1177/1938965520923961