Price $7
Management 3 Pages

Casual/Fine Dining


In terms of Planning, Organizing, commanding, co-coordinating, & controlling explain the differences in casual & and fine Dining. 

Explain how quality of the food & beverage operations for the guest is monitored in casual & fine dining 

Discuss which factors determine quality standards in the business


Title: Casual/Fine Dining
Length: 3 pages (925 Words)
Style: MLA


Casual/Fine Dining

The hospitality management industry has become quite broad in the recent days. Different hotels and restaurants have developed a variety of foods and beverages for their customers. The types and quality of foods in a hospitality premise is determined by the nature of coordination, control, planning, and organization of the people offering the services. These factors dictate whether the premise is either a casual or a fine dining hospitality management premise. This study seeks to identify the differences between casual and fine dining and how the quality factors that determine standards in the business such as a casual/fine dining restaurant.

 One of the differences on managerial planning between fine dining and casual dining facilities is that the business plan for a fine dining facility is complicated than that of a casual dining facility. This is because of the big goals and objectives set by the fine dining facilities that do not need to happen in a casual dining facility.


* Once your purchase is processed by paypal you will be redirected back to this page and you'll have the option to download the paper. We'll also send the paper to your paypal email address as proof of purchase.
Download Paper

Order a high quality custom written paper

With a team of proficient and enthusiastic writers, we are able to produce a compelling text on practically any topic.

Plagiarism Free

Excellent Quality