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CHAPTER 8

BREAKFAST OUT: BAR, HOTEL & RESTAURANT

What makes a bar unique? What makes a hotel unique? What makes a restaurant unique? What elements are involved in the organisation of a breakfast service? What makes the customer choose one type of breakfast over another? We explore the schedules, the forms of consumption, the environment and the types of dishes offered in these establishments in order to understand what is the best form of integrated management. This chapter is designed as a mini-guide for professionals in the sector.

 

In this section we look at breakfast from the perspective of both the customer and the restaurateur, which allows us to understand the decision-making processes. We look at the breakfast moment: starting by defining the offer (what determines it, what it constitutes), followed by the environment, usage patterns (opening hours) and the amenities on offer. We analyse the experience from just prior to arrival at the premises (the decision, the journey to the chosen place and the arrival), during the customer’s stay (the moment of reception, what you decide to order, the waiting time, the service, the bill and the customer’s departure from the premises) and its conclusion.

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