Lab Report

Executive Summary

This is a report of the French dinner event “Une nuit dans Casablanca” host by the Hong Kong Polytechnic University in the class of HTM3112 restaurant management on 28th March 2013. The report could be a reference for reader to understand how management team planned and made decision for the event.

The purpose of our event is to provide quality of services and food to the guests in order to maintain the profit and reputation of our restaurant. Also, we want to create unique experience for guests about our theme. To promote our event, we designed a poster and set up events in the Facebook, as our target market is young couples, friends and who use the social media frequently. We charged $165 per person and we planned to meet at least 80%occupancy and it’s about 48 guests. Our goal is to make surplus margin of 20%minimum from total sales and sell around 30 beverages in total.

Our event was quite successful as we served 54 guests in total. We achieved 88%, which is exceed our expected occupancy (80%) and attained more than surplus from the total income received. For starter, we served 29 salads and 25 soups. For main course, we served 27 chickens, 26 fishes and a vegetarian and 54 desserts. We have an efficient operation during the event; it can show our well planning and corporations with others. In the following, we will analyses and evaluate different management areas including human resources, sales & marketing, food service, food production and finance. After evaluation, we will make recommendation on our weakness for references.

Introduction

1. The dining concept

For the French dining, Le diner often consists of three courses, from

hors d'œuvre or entrée (appetizers), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Main meat courses are often served...