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Tourism& Hospitality Studies- Gourmet Explore  Indian Restaurant Coconut Curry

Tourism& Hospitality Studies- Gourmet Explore  Indian Restaurant Coconut Curry. Name: Tracy Yu Ming Chui (29) Class: 5B. Content Page. General Information------------------------------- P.1-P.2 The Bill----------------------------------------------------- P.3

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Tourism& Hospitality Studies- Gourmet Explore  Indian Restaurant Coconut Curry

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  1. Tourism& Hospitality Studies-Gourmet Explore Indian RestaurantCoconut Curry Name: Tracy Yu Ming Chui (29) Class: 5B

  2. Content Page • General Information------------------------------- P.1-P.2 • The Bill-----------------------------------------------------P.3 • Brief introduction of the food and restaurant----P.4 • Fame (selling point) of the restaurant--------------P.5 • Menu card design& type of menu-------------------P.6 • Food items that ordered (two persons)------------P.7 • Scale of the restaurant (floor plan)------------------P.8 • Design of the restaurant--------------------------------P.9 • An overview of the kitchen----------------------------P.10 • Quality of the staffs--------------------------------------P.11 • Ambience& Decoration---------------------------------P.12 • Overall Feeling---------------------------------------------P.13 • Recommendations----------------------------------------P.14

  3. General Information • Name of the restaurant: Coconut Curry (casual dining restaurant) • Time of visit: 6:30pm • Date of visit: 25thApril, 2014 • Who did you go with: One of my Indian friend • Duration in the restaurant: 1hour • Location: G/F, 13 Wing WahLane,Central, Hong Kong • Locality: 1. tourism district 2. Busy city center 3. High class restaurant nearby 4. Near LanKwai Fong P.1

  4. General Information Reason of choosing it: Since I like Indian style, and I want to experience the typical Indian dish with my Indian friend • Type of F&B service: Indian, Malaysian,Thai P.2

  5. The bill The bill is fairy expensive. But still is a acceptableprice in Central. The total cost is $341 and it costs $170.5per person.Also 10%service charge is needed. Since my friend knows the manager in the restaurant, that’s why he offered us a discount of 10% off. P.3

  6. Brief introduction of the food and restaurant Characteristic of the restaurant Provides both indoor and outdoor seats for customers Provides Indian Thai and Malaysian food items P.4

  7. Fame (selling point) of the restaurant Provides both food and drinks for customers Shisha (popular item in LanKwai Fong) P.5 Hot and spicy food itmes

  8. Menu Card design & type of menu Provides both main menu and a separated wine menu. It’s purple in color, it’s weight is a bit heavy, gives people a grand feeling Presented in A La Carte menu, with Chinese and English. And state clearly about the price and quantity. There’s some pictures of food besides. P.6

  9. Food items that ordered (two persons) All dishes are fresh and presented in a hot status. The quality and quantity are both enough and nice. P.7

  10. Scale of the restaurant- Floor Plan Since there are indoor and outdoor areas for the restaurant, that’s why it is spacious enough. P.8

  11. Design of the restaurant There is a mini Bar in the restaurant There are sofa seats in the indoor area of the restaurant and comfortable chairs in the outdoor area P.9

  12. An overview of the kitchen The kitchen is divided into two main sections. One is only for making naan, and the other section is for making all other different dishes. The floor of the kitchen is a bit wet and dirty, but in general it is a tidy kitchen. The cooking items are placed tidily. P.10

  13. Quality of the staffs Manger of the restaurant Attitude of the staffs: All the staffs are friendly and nice. Some of them are quite easy- going, that they are willing to talk to us. Whenever we have the needs, they will come to serve us quickly with high efficiency. They even explain the dishes for us patiently, and explain the sauce match with the dish. The uniform of the staff Totally there are three staffs to serve us during the meal. Itseems not much staff structure. All of the staffs listen to this Manager. P.11

  14. Ambience & Decoration Indian style drawing arehanged on the wall in the indoor area Some special terminology used between the staffs Candle light is put on each table with the restaurant’s logo Bright and enough lighting in the indoor area There issome middles east style music played softly around the area of the restaurant. P.12

  15. Overall Feeling I think this is really a nice Indian style restaurant among all those that I’ve been before. Since it is located near LanKwai Fong (one of the tourist spot of Hong Kong) the atmosphere is great. With the friendly attitude and services provided by the staffs, I think it is totally amazing. I would recommend it to my friends. The food quality is good, for people who enjoy eating spicy food or would like to have a drink, here’s is a good destination for them. Hearts given for the restaurant (out of 10hearts) (8/10) P.13

  16. Recommendations 1. The suggest the restaurant not only useChinese and English on the menu, but also add in Indian as well, since it is an Indian restaurant, adding Indian character will add the feel of it being an Indian restaurant. 2. Besides. This customer sources are mainly foreign visitors (mainly non local people). Therefore I suggest the restaurant putting more stress on advertising so as to attract the local people to come. P.14

  17. The End

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