• Emran Mohammad Almomani

  Author

The aim of the study is to cast the light on analyzing menus in parties sections in Jordanian hotels by identifying menus, their forms and the way to formulate them, knowing the role of menus as a tool for promoting Jordanian hotels, knowing the most important obstacles that affect menus, and providing a set of proposals and recommendations for increase The effectiveness and improvement of menus in the banquet halls of Jordanian hotels. The study relied on the descriptive analytical method and the primary data were collected through nine lists of party departments in Jordanian hotels classified (three, four and five stars). The study reveals that the food items available in the menus of the three-star hotels are insufficient and lacking in diversity, and the absence of special menus for cold and hot drinks of all kinds in the parties section of the classified hotels, in addition to the varying degrees of prices in hotels under the slogan of classification, shape, construction and service.
The current study recommends the necessity of working on adding lists of cold and hot drinks of all kinds in the party department of classified hotels. Reconsidering the prices of foods available in the menus in the parties' sections, and working to increase the available varieties and their diversity in the three-star hotels menu, while making sure that the materials used are relatively high quality as possible, which attracts customers to these hotels and their services.

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