Question

Assume that you are the food and beverage manager in a hotel in New York, San Francisco, New Orleans, or Honolulu that attracts guests from all over the world. What menu-planning tactics could you use that recognize the diverse food preferences of the international markets served by your property?​

Answer 1

The food preferences of people vary frim region to region. Hence as a food and beverage manager of a hotel in places which attracts guests from all over the world, we must be able to identify the needs of various groups and prepare our menu accoordingly. For example people from Britian might require bakery products and juices where Indians might require salads and some coffee. Likewise food preferences vary from region to region. We must include items from across the globe such as juices, diary products,soups , breads etc., so that the customers can find diversity in the menu and hence get attracted to the hotel .