Solete, Anne Lorraine C.

Yu, Allysa L.

SVM191 – E01

Case Study 1

1. Hotel R Management must be willing to engage their staff in different kinds of trainings
and seminars that would enable them to acquire more knowledge about handling food
preparations and services. In doing this, not only does the management show its dedication
on serving the guests delicious and well-prepared food, but it also shows their desire to
make their employees the best version of themselves. Hotel R must not be dependent on
microwaves and convection oven cooking in dealing with food products. It is also a must for
any hotel and restaurant management to rely on their employee’s capabilities to offer the
best kind of service there is for the guests.

2. Hotel R Management must assign a service personnel that would be available just in case
any guests raise an inquiry on how to build a balanced breakfast meal. They can employ a
food nutritionist that would be able to talk to the guests regarding any concern to the food
the hotel has served. They can get recommendations and suggestions from the nutritionist
on how to create a healthier meal plan that is suitable for their body type. It would also be
helpful if the guests can signal a server if they need any assistance about their food choices.

3. Hotel R Management may include a checklist to the guests asking whether they want their
meals to be accompanied with other healthier available food products. They may want to
hand out a printed copy of the checklist that include both meal choices. They can also apply
these new food combinations for a limited time only to check if it would be beneficiary for
both the guests and the management to adapt with a new healthier menu options. It would
also be easier for the management to offer these new products if they have a free-taste dry
run.

4. Hotel R Management may put dietary facts and nutritional information about the
ingredients of the meals presented to the guests. They can also conduct a free one-on-one
talk for all of their guests who would want to acquire more knowledge about their food intake
and in what ways can they improve their balanced diet.