'Y' Hotel Kangaroo Island Case Study Justin Timber is the newly appointed DOFB of 'Y' Hotel...

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'Y' Hotel Kangaroo Island Case Study Justin Timber is the newly appointed DOFB of 'Y' Hotel Kangaroo Island. 'Y Hotel is a luxury resort featuring stunning beaches and four beautiful restaurants and two bars serving various cuisines of the world. They are: Concept Name Kitchen Types of Meals Style of Service International All-Day-Dining Bistro Breakfast/Lunch/Dinner Fish Fire Baan Sip Wet Seafood Table Restaurant BBQ & Grill Restaurant Asian Fusion Fine Dining Restaurant Beach Bar Pool Bar Lunch/Dinner Dinner only Lunch/Dinner Lunch only Lunch/Dinner A la carte Assisted Service Self Service French Style Table Service Counter Service Table Service On Justin's first day at work, the General Manager (GM) has assigned him four (4) immediate tasks. Question 1: Expected reply of 150 words equivalent 10 marks Justin's first task is to review the Fire restaurant's overall service satisfaction score by guests. The Fire is doing very well in terms of financial performance. However, the guest satisfaction score is continuously low since opening of the restaurant. Collective feedback from customer highlights some issues with temperature of food served (i.e. not hot enough), food taste, freshness of food and staff engagement/interaction in comparison to the price paid. The Fire is currently offering buffet menu using predominantly 'cook-chill' and 'cook freeze' food production and 'self-service' methods. The GM would like Justin to review the service satisfaction score issues and propose his recommendations to improve the guest satisfaction in relation to reviewing the current food production and service methods. Question 2: Expected reply of 150 words equivalent 10 marks After rounds of investigation, Justin found out that food wastage (in seafood buffet restaurant) and food spoilage (in purchasing process) are the two reasons leading to the discrepancy in the Fish restaurant high food cost. Discuss preventive measures and possible solutions that Justin needs to implement to resolve the food wastage and spoilage issues at Fish restaurant. 'Y' Hotel Kangaroo Island Case Study Justin Timber is the newly appointed DOFB of 'Y' Hotel Kangaroo Island. 'Y Hotel is a luxury resort featuring stunning beaches and four beautiful restaurants and two bars serving various cuisines of the world. They are: Concept Name Kitchen Types of Meals Style of Service International All-Day-Dining Bistro Breakfast/Lunch/Dinner Fish Fire Baan Sip Wet Seafood Table Restaurant BBQ & Grill Restaurant Asian Fusion Fine Dining Restaurant Beach Bar Pool Bar Lunch/Dinner Dinner only Lunch/Dinner Lunch only Lunch/Dinner A la carte Assisted Service Self Service French Style Table Service Counter Service Table Service On Justin's first day at work, the General Manager (GM) has assigned him four (4) immediate tasks. Question 1: Expected reply of 150 words equivalent 10 marks Justin's first task is to review the Fire restaurant's overall service satisfaction score by guests. The Fire is doing very well in terms of financial performance. However, the guest satisfaction score is continuously low since opening of the restaurant. Collective feedback from customer highlights some issues with temperature of food served (i.e. not hot enough), food taste, freshness of food and staff engagement/interaction in comparison to the price paid. The Fire is currently offering buffet menu using predominantly 'cook-chill' and 'cook freeze' food production and 'self-service' methods. The GM would like Justin to review the service satisfaction score issues and propose his recommendations to improve the guest satisfaction in relation to reviewing the current food production and service methods. Question 2: Expected reply of 150 words equivalent 10 marks After rounds of investigation, Justin found out that food wastage (in seafood buffet restaurant) and food spoilage (in purchasing process) are the two reasons leading to the discrepancy in the Fish restaurant high food cost. Discuss preventive measures and possible solutions that Justin needs to implement to resolve the food wastage and spoilage issues at Fish restaurant.