The Relationship Between Parkview Restaurant And Other Departments At New World Saigon Hotel

Culinary Director

Food Management

Dynasty Restaurant Manager

Banquet and conference management

Parkview Restaurant Management

GS Splash Restaurant

GS of The Lounge restaurant

GS beverage

GS service

- room service

Diagram 2.1 Management structure of the Food and Beverage department of New World Saigon Hotel

Hotel

(Source: Provided by New World Saigon Hotel Human Resources Department)

Comment:

Through the organizational structure of the Food and Beverage department, it shows the reasonable allocation of personnel of the management board of New World Saigon Hotel. The organization of the hotel is directly managed. The subordinates only receive orders and carry out orders directly from the superiors. This organizational structure makes the management of the hotel easy, hassle-free, ensures unity, effectiveness, strengthens discipline and ensures accountability for each job.

The Culinary Director is the person who completely manages the Culinary department's business operations as well as its human resources structure.

The Food and Beverage Manager manages the entire operations of the restaurant, kitchen, bar and additional services, reporting directly to the director.

These restaurants manage and supervise the staff in each of their departments and are under the supervision of the Food and Beverage Manager.

2.5 Detailed introduction of Parkview restaurant

Figure 2.3 Parkview Restaurant

(Source: Self-portrait)

Located in the hotel lobby with a view of Le Lai Street and 23/9 Park, the restaurant offers an international culinary experience with both European and Asian dishes, prepared by professional chefs headed by talented chef Saju Rajappan. Parkview Restaurant is open from 6:00 to 22:30 7 days a week, serving both 3-meal buffet and all-day Alacarte menu, offering diners a wide range of choices from European and Asian dishes around the world to local Vietnamese dishes and taking advantage of fresh seasonal ingredients from Vietnam.

About Buffet:

The breakfast buffet provides guests with a nutritious breakfast to start a new day with breakfast dishes suitable for many different cultures such as cereals, American-style omelets, fried breadsticks, Chinese-style dimsum, and Vietnamese beef pho and hu tieu. In addition, guests are also served hot tea, fresh milk, soy milk, yogurt, skim milk, and various types of coffee from Vietnamese iced milk coffee to Americano or Cappuccino, Italian Latte. The breakfast buffet is mainly served to guests staying in the hotel with the number of guests welcomed each morning from 350 to 500 guests.

Lunch buffet offers diners many choices with diverse Asian and European dishes from ingredients to preparation methods and attractive desserts.

Guests are also served hot tea, hot Americano coffee and filtered water throughout the meal. The number of guests coming to the lunch buffet fluctuates greatly from 20 - 50 guests to 100 - 200 guests if there are reservations from conference attendees at the banquet and conference halls on the 1st floor.

The dinner buffet at Parkview restaurant is famous for its fresh seafood dishes such as shrimp, sea crab, tiger prawn, oyster, clams, etc. On Friday, Saturday, Sunday and Monday nights, there will be Canadian lobster and Vietnamese lobster. Most recently, every Monday night, there will be Vietnamese Conner, serving Vietnamese traditional dishes such as banh khot, snails, etc. Customers coming to the restaurant for the dinner buffet are mainly domestic guests and a few guests staying at the hotel with the number of guests from 50-100 on weekdays and 150-250 guests on weekends or holidays.

Buffet

Service time	Updated price list (VND)
Bright	6:00 – 10:30	480,000++
Lunch	12:00 – 14:30	550,000++
Dark	18:00 – 22:30	1,000,000++

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Table 2.2 Service time and buffet price list at Parkview restaurant

(Source: Parkview Restaurant)

Comment:

It can be seen that the opening time of Parkview restaurant is quite early compared to other hotels of the same star in Ho Chi Minh City, which shows that the hotel focuses on its customers, meeting the needs of customers with urgent work, and the closing time is also reasonable. For a more stable price policy, it does not change every day as before, making customers confused and difficult to determine the price. The price is suitable for the market.

In addition, the breakfast buffet price has some notes for guests outside the price is still 480,000 VND++, the breakfast price for hotel guests but not included is 18 USD++, for Korean Air guests the price is 15 USD++, for ANA and Jetstar guests the discount is 20%, for children from 6 to 11 years old it is 240,000 VND++

About Alarcate:

The service time is the same as the buffet opening and closing time, serving from 6:00 am to 10:30 pm with a full and diverse range of dishes and drinks. The restaurant menu is quite diverse, including 2 main menus: 1 food and drink menu and 1 wine menu.

Parkview restaurant's food menu is divided into 3 main parts:

Breakfast:

Continental: 350,000++ with standard fresh fruit juice, pre-cut fruit; toast; natural fruit yogurt; butter, jam, honey; tea, coffee, hot chocolate or soy milk.

American: 420,000++ with fresh juice, pre-cut fruit; 2 eggs of any choice with grilled bacon, cold cuts, chicken sausage, pork; toast; butter, jam; mixed cereals, dried; low-fat milk, fresh milk, soy milk, yogurt; tea, coffee, chocolate.

Healthy: 370,000++ with healthy dishes including fresh fruit juice, pre-cut fruit; cereals; low-fat milk or yogurt; tea, coffee, green tea, soy milk; 3 egg whites fried with tomatoes, onions, olive oil; banana, strawberry, papaya, pineapple smoothie with yogurt and low-fat milk.

Vietnamese: 350,000++ with fresh juice, cut fruit; beef or chicken pho; Vietnamese tea, Vietnamese coffee or soy milk.

Japanese: 350,000++ with fresh fruit juice, cut fruit; grilled salmon, fried egg, miso soup (Japanese); Japanese rice; green tea.

Specialties: 220,000++ with chicken, pork, beef, fish porridge; 220,000 with shrimp, pork soup; 170,000++ with waffles with strawberry syrup, honey, chocolate; 170,000++ with Pancakes with cut fruit, syrup.

All dining:

Appetizers (appetizers): Assorted leaves, Pomelo salad, Caesar salad, Smoked salmon.

Soups: Honey roasted pumpkin, Westlake, Seafood saffron broth.

Pasta and Pizza: Pasta includes 3 types: Spaghetti, Penne, tagliatelle; Pizza includes 3 types: Diavola, Frutti di mare, Margherita.

Sandwiches and Burgers : Sandwiches include Club sandwich, Vietnamese baguette, Salmon croissant, Steak sandwich, Mediterranean vegetable panini; Burgers have Bacon cheese burger.

Steaks and Grill: Norwegian salmon steak, Pan roasted chicken breast, Australian lamb rack, US Beef rib eye, Australian beef tenderloin.

Sauces and condiments: Green peppercorn, Red wine, Lemon butter sauce, Horseradish, A1, Worcestershire, Mustard, Mint sauce, Creamy horseradish.

Potatoes and vegetables (side-dish ): Steamed Jasmine rice, Sauteed potatoes, Mashed potatoes, French fries, Steamed broccoli, Creamed spinach.

Vietnamese specialties: Spring rolls, Papaya salad, Grilled chicken skewers, Grilled tiger prawns, Beef noodle soup, Honey grilled pork ribs mixed with rice, Grilled sea bass with chili and coriander.

Vegetarian: Roasted pumpkin, green bean salad; Vegetables, tofu, curry, steamed Jasmine rice; Vegetable fried rice; Penne pasta, tomato, spinach, zucchini, olive oil.

For our young guests: Fresh rice paper rolls, Beef pho, Penne pasta, Grill sausages, Fish and chips, Chicken nugget.

Desserts: Sliced fruits, Chocolate mud cake, Mango cake, Banana cake, Tiramisu, Bailey's cheese cake, Pistachio crème brulee, Pasion fruit – mascarpone, Farmhouse cheese, Ice cream and sherbert.

 Beverage : for wine, there are glasses and bottles for sale, depending on the type, there are different prices.

Aperitifs: Pernod, Martint Rosso. Fortified wine: Port, Sherry.

Champagne and Sparkling wine: Taitinger Brut Reserve, Linderman Premier Selection Brut, Prosecco Vino Poeti Rosato.

White wine: Hardys Nottage Hill, Le rime Banfi, Vina Maipo.

Red wine: Hardys Nottage Hill, Col Di Sasso Banfi, Vina Maipo.

Rose wine: Chateau Roubine.

Vodka: Absolut, Gray Goose, Belvedere Silver.

Gin: Beefeater, Bombay Sapphire, Tanqueray No.10. Rum: Barcadium White, Gold; Captain Morgan; Cachaça. Tequila: Jose Cuervo, Patron Anejo.

Liqueurs: Bailey's, Cointreau, Sambuca, Dom Benedictine, Tia Maria, Drambuie, Grand Marnier.

Cognac: Hennessy VSOP, Hennessy XO, Remy Martin VSOP, Remy Martin XO, Martell Cordon Bleu, Martell Supreme XO

Armagnac: Chabot Napoleon.

Whiskey and Whiskey: Macallan 12 – 18 – 21 years, Glenfiddich 12 – 18 – 21 years.

Blended: Ballantine's Finest, Ballantine's 17 – 21 years, Johnny Walker Black Label, Johnny Walker Gold Label, Johnny Walker Blue Label, Chivas Regal 12 – 18 years, Chivas Royal Salute 21 years.

Bourbon, Canadian and Irish: Jameson, Canadian Club, Jim Beam, Jack Daniel's.

Beer: Saigon Special, 333, Sapporo, Sapporo Draft, Heineken, Tiger, Corona, Sapporo Silver, Hoegaarden, Duvel.

Classic Cocktails: Bloody Mary, Caipirinha, Daiquiri, Long Island Iced Tea, Margarita, Mojito, Pina Colada, Singapore Sling.

Martini's: Dry Martini, Cosmopolitan, Lychee Martini, VN Martini.

Specialty Coctails: Passion In Saigon, Lemongrass Collin, Tropicallada. Still water: Lavie, Alba, Evian.

Sparkling water: Alba, San Benedetto, Perrier.

Soft drinks: Pepsi, Pepsi Light, 7 up, Mirinda, Soda Water, Tonic Water, Ginger Ale.

Coffee & Chocolate: Espresso Macchiato, Regular Coffee, Decaffeinated, Vietnamese Style, Americano, Cappuccino, Latte, Mocha with iced or with condense milk and iced, Double Espressp, Hot or Iced Chocolate.

Specialty Sprit Coffee: Irish Coffee, Café Amore, Mexican-Style Coffee.

Ronnefeldt tea selection: English Breakfast, Earl Grey, Assam, Darjeeling, Camomile, Peppermint, Green Tea, Jasmine, Sweet Berries.

Refreshers: Iced Tea with Cinnamon or Lemon or Peach, Lime Specialties. Freshly made smoothies: Banana, Mango, Strawberry, Tutti Fruity, Avocado.

Freshly Squeezed Juices: Orange, Apple, Carrot, Watermelon, Grapfruit, Pineapple, Mango, Passion Fruit.

Parkview Restaurant always has programs to attract customers and respond to festivals around the world as well as domestically, such as most recently celebrating International Women's Day on March 8.

2.6 Relationship between Parkview restaurant and other departments at New World Saigon Hotel

All customer service processes must be complete from the reception stage to the stage of serving guests and guests leaving the hotel. All must have a close connection with each other to serve and meet the needs of guests in the best way. If guests stay at the hotel and one of the service departments is not attentive, it will make guests unhappy, not create a good impression on guests and guests will not trust other services of the hotel and affect the hotel's revenue. On the contrary, attentive and enthusiastic service will create a good impression on guests and guests will feel satisfied with the hotel and gradually guests will become regular customers of the hotel and those people will introduce the hotel to their friends and relatives. Thus, the hotel will save a cost for promoting the hotel's image.

Because of understanding the importance of that, the management of Parkview restaurant always focuses on closely connecting with the restaurant's internal departments as well as other departments in New World Saigon Hotel, handling everything in a harmonious and satisfactory manner.

The most worthwhile way to create a systematic organization, smooth in all activities, without interruption or stagnation affecting the customer service process. Unify all opinions to come up with the most accurate and reasonable solution to optimize work productivity. Which way is quick and suitable for both the restaurant and the departments?

With the current situation of the hotel, by October 2017, it is preparing for change - renovation and cutting down on departments, so there will be some interruptions in work. Therefore, the management of Parkview restaurant must increase concentration to be able to coordinate smoothly with the departments in New World Saigon Hotel.