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Part III - case study (3 cases - each case has 20 marks A total 60 marks) 1. Case study of service design (10 Marks) You are working as a manager in a catering company. The management of a large hostel for senior citizens having more than 500 people, has requested you to design a meal service menu in the form of a buffet that offers higher quality, more flexibility, and increased choice of food. Senior citizens having compromised senses and their sense of smell and taste decreases reducing your appetite. Research says that if they have lage aie of choice he on kip mealG Some medicaion cae naea. edced appetite, and change food tastes perceptions. In this case, the side effects can discourage them from eating, and they end up skipping meals. In that case a food they like most is the best choice. The difficult part of request is that food should be very reasonably priced. Therefore, quality, flexibility, increased choice of food and low price is the main criteria to get the contract. There will be 5 meals per day and you have to design buffet menu for each meal with price per person in Bahraini Dinar. Buffet menu items Price per person Breakfast Se item 1 2 Tiffin 3 Lunch 4 Evening tea and snack dinner Solution (1 - Case study of service design)