Food And Beverage Service Essay
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A five star hotel is a place of luxury that incorporates all the facilities that you can think of from a golf field, swimming facilities, accommodation, food and beverage, to catering services (Wood 2000).
The food and beverage department is the heart of any hotel. The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
The department is managed by the food and beverage director who works hand in hand with his assistant. This department is divided into kitchen, catering, bar and stewarding sections where each section is run by its manager who is in charge of its operations.
It is worth noting that, the food and beverage department works very closely with other departments such as those of finance and procurement. This is due to the fact that, the operating cycle of control cannot be implemented without the involvement of these parties.
For instance, the food and beverage department sends a purchase requisition to the procurement department, so that they can forward a purchase order to prospective suppliers for the products requested.
While issuing the goods from the store to the food and beverage department, the procurement department ensures they match the issue and usage to avoid waste and making subsequent orders only when the inventory is depleted.
Since the catering division is concerned with providing services outside the hotel, then director of food and beverage and the executive chef have to know the expected number of guests to serve, the foods and drinks they would like to order for and whether they may require the products such as cakes to be customized so that they may supervise their staff appropriately in producing them.
Finally, the food and beverage should have a security department that takes care of the store. It is charged with the responsibility of ensuring that only the authorized persons gain access into the food store. The guards also keep a record of the store.
The food and beverage department is faced by issues related to perishables, poor economic times, and technology. Some foodstuffs are usually imported and so by the time they reach at the premises, they have only a few days left to go bad.
Food and beverage service is a complex and painstaking work, the waiter serving the people rather than materials. Food and beverage products are only intermediary contact restaurants and customer. The ultimately the work of food and beverage service is servicing to the people; only good service can attract and retain live customers. In service improvement on quality and management, many food and beverage companies often do not understand the real needs of customer service in the business of just blindly improve facilities and equipment, the result is a forest for the trees, duplication of efforts. Therefore, to improve the food quality of service enterprises, they must first clarify the meaning of quality of service, find out the real needs of customers, and then puts forward countermeasures. From the needs of the customers point of view, put forward to improve the quality of service means catering enterprises. In this essay, first, it analyzes the concept about the quality of food and beverage service; following, it discusses the countermeasure about food and beverage service improvement. Get Help With Your EssayIf you need assistance with writing your essay, our professional essay writing service is here to help!
The definition of service quality and customer satisfaction has been the focus on theoretical research. Nowadays, there are many researches on service quality and customer satisfaction of tangible products, but a little of researches on service quality and customer satisfaction of intangible products. For the hospitality industry, which provides tangible products and intangible products, fine dining restaurant market competition is becoming increasingly fierce. It is necessary to strengthen the study on service quality and customer satisfaction in the fine dining restaurant markets. The purpose of this study is to evaluate service quality and customer satisfaction in the relationship between service quality and customer satisfaction based on the related theory. It is generally believed that the upgrading service quality directly led to the improved customer satisfaction. The fact is that customers with high satisfaction are not necessarily service quality, but dissatisfied customers are often because of service quality. This thesis proposed new points of view on the paradox. Meanwhile, the empirical researches were also conducted. Get Help With Your EssayIf you need assistance with writing your essay, our professional essay writing service is here to help!
The food and beverage tax affects the resort area of Ocean City. This local sales tax on food and beverages is imposed for the purpose of paying the principal and interest on bonds issued to finance the construction, reconstruction, repair, renovation and equipment of the Convention Center.
Room service is part of the hotel operations where they serves food conveniently to their respective guest rooms by just calling the room service department and place order of food & drinks to be sent to their room.
Restaurants, hotels, and resorts are typical places of employment for food and beverage attendants. The Bureau of Labor Statistics (BLS) states that, between 2016-2026, the job growth rate for this profession is expected to be 14 percent. The trend of dining and ordering out is expected to continue during this decade, which plays a major role in this expected employment growth.
Food and beverage attendants complete various tasks during the course of their workday. After examining several job listings for this occupation, we found the following to be among those responsibilities most commonly indicated for food and beverage attendants:
The BLS reveals that the median hourly wage for food and beverage attendants is $9.44; in the 10th percentile, these workers earn $8.13, while those in the top 10 percent can make more than $12.98. Food servers in restaurants and those involved in food preparation are among the highest paid in this industry. These median salary figures do not reflect tips, which most food and beverage attendants receive throughout a typical workday. It should also be noted that many food and beverage attendants work on a part-time basis.
It is often helpful to refer to additional resources to learn more about a career that you might be contemplating. Below, we have provided links to books, professional associations, and other resources that give more detailed insight into becoming and working as a food and beverage attendant:
Therefore, food service researchers should pay close attention to the status of consumers' confidence in dining at food service establishments. An important aspect of this examination would be a constant or timely update because since everyone is experiencing this type of pandemic for the first time, how people psychologically recover from and respond to this event is unknown. In particular, as vaccination rate accelerates globally, consumer confidence may recover quickly in a non-linear fashion, or it may first recover quickly but later possibly stall at a certain level due to a particular group of consumers who are either too concerned about the possibility of full recovery or skeptical of vaccination programs, which raise legitimate empirical questions for the food service industry.
Next, the food service business should have a better understanding of how they can improve consumer confidence in in-dining food services. There are various ways that can be implemented to boost consumer confidence in this matter, such as cleaning and sanitizing, restructuring the dining table layout to ensure social distancing, requiring employees and customers to wear face masks, installing transparent plastic panels at the counter and/or between tables, and minimizing human interactions (e.g., use of an electronic tablet for menu ordering or even robots to take orders). Restaurant businesses need to understand which practices to prioritize or emphasize because they do not have unlimited resources to implement them all. An efficient allocation of resources is essential for the food service industry to achieve a more desirable level of profitability because they have a tight profit margin. Furthermore, even when all or most of the possible implementations are feasible and can be done, proper prioritization of these implementations can go a long way to enhance consumer confidence in in-dining services more effectively, which can directly or indirectly impact the establishment's or brand's image, and consumer loyalty and revisit intention eventually.
Offering various types of food and beverage within your entertainment center not only improves the customer experience but allows you, as a business owner, to create more revenue streams for your company.
Food and beverage will act as an overarching support beam to the overall experience and utilizing a point of sale system for your food and beverage program will ensure your customers can easily return to their primary focus - enjoying the experience at your venue.
Within a family entertainment center or restaurant, a food and beverage or entertainment POS and fun center POS system can be used at the counter or by servers, allowing orders to be taken at multiple locations throughout the venue and seamlessly relayed to the kitchen or bar.
Employees are essentially the backbone of entertainment and food and beverage based businesses, without them the business fails to run. As a result, employee management is a highly important task, however a entertianment POS or fun center POS system can help streamline the process.
There should be good communication between the wait staff and kitchen staff which will ensure timely service, as soon as the food is prepared. If the jobs are divided among people, coordination gets easier. Have only one person calling out orders and designate the position of ticketing and ensuring the order goes to the waitstaff.When your staff members are swapping shifts, it should be with the written approval of your restaurant manager. This will prevent any miscommunication between two employees and short staffing. 2b1af7f3a8