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Discussion 3

The document provides the menu and service style details for "The Garden Bistro" restaurant, including appetizers, entrees, desserts, beverages, and a description of their table service and fine dining elements. It also outlines the manager's philosophy of exemplary guest service prioritizing satisfaction, and the restaurant's policy for promptly resolving service issues to ensure customer satisfaction.

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wanyonyi kizito
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56 views4 pages

Discussion 3

The document provides the menu and service style details for "The Garden Bistro" restaurant, including appetizers, entrees, desserts, beverages, and a description of their table service and fine dining elements. It also outlines the manager's philosophy of exemplary guest service prioritizing satisfaction, and the restaurant's policy for promptly resolving service issues to ensure customer satisfaction.

Uploaded by

wanyonyi kizito
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Specimen Menu for "The Garden Bistro": (Menu Design with Logo)

Appetizers:
1. Garden Fresh Bruschetta - Freshly diced tomatoes, basil, and garlic served on toasted
artisan bread. Price: $9.50
2. Seasonal Garden Salad - A mix of organic greens, roasted nuts, cranberries, and feta
cheese, dressed with a balsamic vinaigrette. Price: $10.75
3. Stuffed Portobello Mushrooms - Portobello caps filled with a blend of spinach, goat
cheese, and breadcrumbs, oven-baked to perfection. Price: $11.50
4. Herb-Infused Grilled Shrimp - Succulent shrimp marinated in garden herbs and served
with a citrus aioli. Price: $13.25

Entrées:
1. Garden Vegetable Risotto - Creamy Arborio rice cooked with seasonal vegetables and
topped with parmesan cheese. Price: $18.75
2. Lemon Herb Grilled Chicken - Tender grilled chicken breast seasoned with lemon and
herbs, accompanied by roasted potatoes and sautéed vegetables. Price: $21.50
3. Pan-Seared Salmon - Fresh salmon fillet served on a bed of quinoa, sautéed kale, and
drizzled with lemon dill sauce. Price: $24.00
4. Grilled Vegetable Skewers - A medley of marinated vegetables served with a side of
couscous and tzatziki sauce. Price: $17.95
Desserts:
1. Lavender Honey Panna Cotta - A delicate Italian dessert infused with lavender and
drizzled with honey. Price: $8.75
2. Mixed Berry Galette - A rustic pastry filled with a mix of seasonal berries, served with
vanilla ice cream. Price: $9.25
3. Chocolate Avocado Mousse - Rich and velvety mousse made with avocado, cocoa, and a
touch of maple syrup. Price: $8.95
4. Lemon Rosemary Olive Oil Cake - Moist olive oil cake with a hint of lemon and
rosemary, garnished with fresh berries. Price: $7.50

Non-Alcoholic Beverages:
 Garden Breeze Mocktail - A refreshing blend of cucumber, mint, and lime. Price: $5.50
 Berry Hibiscus Iced Tea - Iced tea infused with hibiscus and mixed berries. Price: $4.25
 Garden Lemonade - Freshly squeezed lemonade with a touch of lavender syrup. Price:
$4.75
 Sparkling Cucumber Limeade - Sparkling water infused with cucumber and lime. Price:
$5.00

Service Style and Justification:


The service style employed at The Garden Bistro is a combination of table service and elements
of fine dining. The restaurant's theme revolves around offering guests a serene and relaxing
dining experience, which requires attentive and personalized service. Table service allows the
staff to interact with guests, answer questions about the menu, and provide recommendations,
enhancing the overall dining experience.
Fine dining elements, such as presenting dishes with attention to detail, tableside preparation,
and elegant table settings, complement the concept of The Garden Bistro. This service style
aligns with the restaurant's focus on delivering exceptional hospitality and creating a memorable
experience for guests.
Philosophy of Exemplary Guest Service:
Exemplary guest service, to me, means anticipating and exceeding guests' expectations. It
involves creating a warm and welcoming atmosphere where guests feel valued and appreciated.
Good service is not just about efficiency; it's about creating genuine connections with guests,
understanding their needs, and going the extra mile to make their experience exceptional.

As the manager of The Garden Bistro, I will prioritize guest satisfaction by:
 Training and empowering staff to deliver personalized and attentive service.
 Encouraging a positive and hospitable attitude among employees.
 Regularly seeking feedback from guests and using it to improve service standards.
 Being present on the floor to interact with guests and address any concerns promptly.
 Ensuring that the ambiance, décor, and overall dining experience align with the
restaurant's theme.
4. Policy for Dealing with Service Faults: At The Garden Bistro, we aim to handle service
faults with professionalism and a focus on resolving issues promptly to ensure customer
satisfaction. Our policy for dealing with service faults includes the following steps:
5. Active Listening: Employees will attentively listen to the guest's concern or complaint
without interruption.
6. Apologize Sincerely: Employees will offer a genuine apology for any inconvenience
caused and empathize with the guest's feelings.
7. Resolve Immediately: Whenever possible, the employee will take immediate action to
rectify the issue, whether it's replacing a dish, offering an alternative, or adjusting the bill
if appropriate.
8. Involve the Manager: If the service fault requires further attention, the employee will
involve the manager, who will personally address the guest's concern.
9. Follow-Up: After the resolution, the manager or a designated employee will follow up
with the guest to ensure their satisfaction and thank them for their feedback.
10. Learn and Improve: All service faults will be documented, and the management will use
them as opportunities for improvement, providing additional training or making
necessary adjustments to prevent similar issues in the future.
By following this policy, we aim to turn service faults into opportunities to showcase our
commitment to excellent guest service and maintain a positive and loyal customer base.

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