Solutions to improve the business performance of Opera restaurant at Park Hyatt Saigon hotel

This service is preferred because the staff does not need to be as skilled and because the restaurant does not need to be as large. The low cost of equipment and labor will help to keep the menu prices cheaper. In addition, the turnover of service and tables will be fast enough to accommodate more customers during peak hours.

The problem with British style service is that, because customers divide their own portions, the food is difficult to be uniform.

Many restaurants serve buffet style food. Some restaurants only serve buffet on special days such as Easter, Thanksgiving, Mother's Day. Others serve buffet every day. In any case, buffet style food requires presentation and arrangement that is reasonable and unique. Especially, serving utensils, food warmers, food trays... must be prepared carefully and nothing, even the smallest thing, must be missing. Another thing that is equally important is the carpet and how to clean up spilled food.

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Some restaurants serve their buffets in a “mixed” way, meaning that customers have to go to one counter to get hot food and then another counter to get cold food. Although this arrangement takes more time, it makes service more orderly and avoids “bottlenecks” when customers wait for their food.

Because the food is already displayed at the counter, the cost of serving staff is low. However, in return, the cost of processing staff is higher.

No matter what type of food service is served, it must be knowledgeable and professional. This is a technique that affects the customer's choice. And these techniques are related to the sales suggestion process and are currently being implemented. For example, advertising the restaurant's activities on the mass media, table menus or decorations that introduce special dishes, special menus, will affect customers in a subtle way and increase the reputation of the restaurant.

1.2.1 America will return:

In plate service or American style service, the food is prepared on plates in the kitchen, and then the waiter receives and serves it to the customer. There are variations, such as in some restaurants, where a staff called a runner is responsible for receiving food from the kitchen and placing it in a nearby area for the waiter to bring to the customer.

Advantage:

· The chef is solely responsible for the quality of the food.

· Consistent food presentation because only the chef and one or two staff control the food plates

· Fast service.

· Waiters do not need to have as much experience as other types of service.

Defect:

· This way of serving loses the sophistication and courtesy that other ways of serving have.

· Difficult to add more servings to customers when requested.

· Usually the manager will combine different service methods. For example, using American style service, providing food at the table or at soup or salad bars so that guests can help themselves.

· When serving American style, the restaurant must be designed so that the staff can easily move into the food preparation area, and the necessary goods must be prepared; at the same time, the dining table must be prepared with all the necessary things before the guests arrive, except for the type of plates used for each dish. In addition, the waiter must clear the plates and knives and forks when the guests finish eating and replace them with a new set for the next dish.

· How many tables a server is responsible for depends on experience, distance from food preparation area to food receiving area, menu, number of other things; whether the server is responsible for table preparation or serving drinks, and the number of waiters.

1.2.2 French service:

French waiters are waiters who push a trolley of food and serve it to the guests at the table. Any restaurant that uses this type of service should research its feasibility in advance, that is, whether the guests are willing to pay for this type of service.

Advantage:

· Luxurious, meticulous service

Defect:

· The dining room must be spacious enough for the food cart to move around easily.

· Takes a long time to prepare and serve

· High cost

· Requires large number of professionally trained staff.

· Many French-style restaurants employ sommeliers who are responsible for managing the wine, including the wine cellar.

1.2.3 English service:

The characteristic of British style of service is that the staff brings all the food to the table, the guests pass the food around the table and serve themselves like at home.

Advantage:

· Service staff do not need to be highly skilled

· No need for a large restaurant or a lot of supporting equipment.

· Fast service so table turnover is fast.

· Low investment costs in human resources and equipment reduce food prices.

Defect:

· Customers feel they are not being given special attention.

· It is difficult to control food portions to supplement in time.

1.2.4 Russian service:

As the name suggests, the waiters prepare and display the food on wooden trays, each person carries a different tray of food to the customer's table and serves the food at the table.

Advantage:

· Faster service and lower cost than French style.

· Luxurious as real.

Defect:

· Initial investment is required in purchasing wooden trays

· Like French service, Russian service requires a large number of staff and they must be professionally trained.

1.2.5 Buffet:

Appropriate equipment (e.g. serving utensils, warming utensils, food trays) must be provided. Care must also be taken to avoid carpeting, grease and steam stains. Waiters must always bring extra food to the tray and be careful not to leave food on greasy cloths or plates.

Although the labor cost of serving a buffet is low, there will be additional costs for food preparation staff, such as cent erpieces, and preparing food in large quantities and with many different types of food.

Buffets typically have a higher food cost ratio (food cost divided by sales) than banquet restaurants or traditional American-style service restaurants. However, if buffets are popular, their gross profit (total sales minus total food cost) can be higher than other service styles.

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CHAPTER G 2: BUSINESS STATUS AT OPERA RESTAURANT

2.1 Introduction to Park Hyatt Saigon Hotel

2.1.1 Investors:

● Investor: Grand Imperial Saigon Hotel Ltd

●Investment capital: 48 million USD

● Address: 02 Lam Son Square, District 1, HCMC

● Email: Saigon.park@hyattintl.com

● Website: www.hyatt.com

Park Hyatt Saigon Hotel was granted an investment license on July 6, 1994, started construction in 1996, suspended in 1997 when the financial crisis occurred in Asia, the project was restored in 2005, and officially opened on July 15, 2005. Hyatt International Group signed a management agreement with Grand Imperial Saigon Ltd. to manage Park Hyatt on behalf of the investor according to the standards of the Park Hyatt brand.

The Board of Directors includes:

●Radiant investment (holding 51% of shares) Mr. Dato Jaya JB Tan

Mr. Kam a J. BT an

Mr. Tajudin JH Tan Ms. Juanit a JF Tan Mr. Paul Young

●Un ed Concord International Ltd (holding 30% of shares) Dr. Nguyen Van Hao

Mr. Nguyen Vinh Tran

●Saigon Construction Corporation (holding 19% of shares) Mr. Le Quang Tan

Mr. Truong Bach Han Mrs. Le Thi Lan Chi

Park Hyatt Saigon is strategically located at Lam Son Square, with the City Theater on the right and Hai Ba Trung Street on the left. With its central location in the commercial and entertainment district, from Park Hyatt Saigon Hotel, it only takes 10-20 minutes to walk to famous tourist attractions such as Ben Thanh Market, Reunification Palace, Notre Dame Cathedral, etc.

Park Hyatt Saigon will be recognized as a premier accommodation address in Ho Chi Minh City. A modern Vietnamese home, staffed by an elegant team – united in spirit and outlook – dedicated to providing both domestic and international guests with warmth, hospitality and efficiency.

2.1.2 Products and amenities

Rooms: Park Hyatt Saigon has a total of 251 bedrooms with the most comfortable room types according to 5-star standards in Ho Chi Minh City.

●Room types:

o 229 large luxury bedrooms

o 9 premium rooms

o 1 cabana suite

o 14 park suites

o 5 executive suites

o 1 presidential suite

●Entertainment facilities

o Spa service area with 7 treatment rooms

o Steam room and whirlpool tub