Msc Hospitality Management Sem 1

The Gap Model of Service Quality The diagram below shows a visual representation of the Gap Model of Service Quality.   To use the model, an organization...

Quality Assurance Program What is Quality? Quality is extremely hard to define, and it is simply stated: “Fit for use or purpose.” It is all about...

Quality Dimension Garvin proposes eight critical dimensions or categories of quality that can serve as a framework for strategic analysis: Performance, features, reliability, conformance, durability,...

Menu Planning  Menu Planning A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a...

Food cost may be defined as the cost of material used in producing the food sold. In other words, it is the cost of...

What is HACCP? HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards...

Menu Engineering A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticated and fairly complex approach considers both the profitability and...

Budgetary control methods a) Budget: · A formal statement of the financial resources set aside for carrying out specific activities in a given period of time.· It helps to...

Menu merchandising Is an art to sale the product  by menu car. for example in a restaurant food and beverages items are mention along with prices and...

Market Segmentation Market segmentation is a marketing procedure which involves dividing a huge goal market into subsets of patrons, organizations, or international locations that have,...