This document discusses the food and beverage outlets of the SMERF Hotel. It focuses on several of their hotel properties including the Kissimmee Hotel and Rosenshingle Creek Hotel. The target customers are identified as business men and women, church organizations, students, and military members. Several menu items are analyzed based on criteria like popularity, cooking methods, profitability, and food trends. Factors like price, production needs, and health are considered in the menu specifications. Resources for others include their website.