Week 3 EOC: Best Resaturant Experience

The best restaurant experience I have ever had is at Casa de Amour in Las Vegas, NV. They feature great Italian food with the essence of old school Vegas as the décor. You can find pictures on the wall of the Las Vegas strip during the mob times and speaking of the mob, Case de Amour was the preferred favorite for all of the high rollers and mobsters. "Assume that a hospitality business was created to sell products and services to customers. To do so, it bought raw ingredients; hired staff; purchased land, building, and equipment; created products or services and ultimately sold these to its customers or guests" (Dopson, Lea R. Managerial Accounting for the Hospitality Industry. Wiley, 09/2008. VitalSource Bookshelf Online.Ch2, pg. 33). What I think makes this my best restaurant experience is the live music and service. The live band has been performing at the restaurant for a number of years so their chemistry gives off a great vibe oh and not to mention they do take song request. They do covers of artist like Frank Sinatra and Tony Bennett which really gets you into the mood of this Italian restaurant. “Hospitality can be defined as the friendly and charitable reception and entertainment of guests or strangers” (Dopson, Lea R. Managerial Accounting for the Hospitality Industry. Wiley, 09/2008. VitalSource Bookshelf Online.Ch1, pg. 7). Since Casa de Amour has history, exquisitely prepared authentic Italian food, and a wine list that takes you around the world. In other words, this is not a cheap restaurant, average tab for two with one drink each is about $85-$100 which also comes with waiters that are knowledgeable about the establishment, product, and treat you like family (if you’re a repeat like me). My favorite waiter is the hospitality manager, “hospitality managers use the information you have already learned, new information (that you will learn) related specifically to the hospitality industry, and their own personal skills to analyze their businesses using managerial accounting techniques for the hospitality industry” (Dopson, Lea R. Managerial Accounting for the Hospitality Industry. Wiley, 09/2008. VitalSource Bookshelf Online. Ch1, pg.22). Because of his skills and the greatness of this restaurant it its truly a place that never lets me down.