The Art of Eating and Dining
Case Study Assignment #2
Due Date: 18th October 2013
Table of Contents
Case Study #1 – Remarkable Service: The Big Day (Summary)
Case Study #1 – Questions and Answers
3 T’s of Service and the 9 Attributes of Remarkable Service – Analysis
Case Study #2 – Wine Sales: Menu Review (Summary)
Case Study #2 – Questions and Answers
Information about Wine
This assignment consists of two Case Studies about Remarkable Service and Menu Review. This happens to be an interesting assignment as one of the Case Studies talks about Food poisoning, and that now the resort is losing its clients. What steps should be taken? The manager makes a mistake and the resort has to pay. In the second Case Study, by being knowledgeable about white wine; I have been given a chance to add three white wines to The Chefs’ House menu. This assignment also replaces the midterm and gives everyone a chance to do better.
Case Study #1 – Remarkable Service: The Big Day
Juliana and Victor are getting married and they wanted to have an amazing wedding reception that everyone would remember. The couple wanted to have their reception to be held on this small island about 10 miles away from a resort. As they approached the hotel banqueting manager, Franco; Franco assured that he will make sure they have a wonderful day. The only concern for Franco was that he never catered outside the resort. He did not want to let go of this opportunity and decided to cater for this function at all costs. As getting the food and beverages to the island was a difficult task, the food was not at the right temperatures. Everything went well on that day but two days after; 46 guests of that party got Food Poisoning, and now the resort is getting a lot of bad publicity.
Food Poisoning which is also called Food-borne illness, is an...
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