1) Food and Beverages services in their hotels. They

1)    Food and beverage service objectives

 

            Food and Beverage Service Objectives The food
and beverage service is looked as a means of achieving satisfaction and making yourself
feel comfortable in today’s world. The main objectives of this service are to
satisfy the following needs:

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·Physiological: The need to taste
different varieties of food.

·Economical: The need to get F Services
at the    invested cost.

·Social: The need to find friendly
atmosphere.

·Psychological: The need to elevate
self-esteem.

 

2)  Food and beverages services

 

·       
To
provide high quality food and beverages.

·       
To
provide friendly and welcoming atmosphere.

·       
 To provide professional, hygienic, and
attentive service

·       
 To impart value for money.

·       
 To retain the existing customers and to bring
in new ones.

 

3)   
Food and Beverage Services in Hotel

Most of the star-ranked hotels offer
multiple Food and Beverages services in their hotels. They can be –

·       
Restaurant

·  Room Service

·  Poolside
Barbecue/Grill Service

·  Banquet
Service

·  Bar

·  Outside
Catering Service

4)    Responsible parties of food and beverages in an hotel

                Restaurant Manager

 
The Restaurant Manager looks after the overall functioning of a
restaurant. The responsibility of this staff member include

§  Ordering material                                                                                                                                                                                                         

§  Preparing reports of staff and sales    

§  Managing budgets

                 Banquet Manager

                 Work on staff budgets to ensure the facility meets its profit goals.
A banquet manager helps hire, train,
manage, discipline and terminate staff. He also determines the distribution of
gratuities, usually built into the bill.

·       
Achieving
food and beverage sales  Controlling
chinaware, cutlery, glassware, linen, and equipment

·       
Handling
decorations and guest complaints

·       
Providing
special requests

·       
Purchasing
required stock by following appropriate requisition procedures

 

                  Bar Manager

               A bar manager is
an individual who directs, controls and plans the activities of a bar. Strong employees are workers who
are healthy and happy but also collaborative, creative, innovative, accountable
and decisive.

§  Managing and monitoring bar inventory
from store to bar

§  Tracking all types of drink sales

                      

 

 

                   Food Safety Supervisor

                       A Food Safety Supervisor is a person who
is trained to recognize and prevent risks associated with food handling in an
F Services business. He holds an FSS certificate that needs to be no more
than five years old. He is required in an F Services business so that he
can train and supervise other staff about safe practices of handling food.

 

5)   
Planning a menu in order to satisfy
customers 

                                    A menu is a list of dishes planned
for production in a catering operation and may include full meals, snacks or
beverages.

Before deciding what to add to the menu we should consider
about quantities, price as well as the taste of the food. Otherwise the
customers who came earlier won’t come again if the courses and quantities are
not good

Therefore –

o  
The
chefs have to know what the customers like and at what times of the day are
suited for those.

o  
Menus
need to be planned for the customer and not the managers or staff of the
establishment.

o  
The
staff must know how to prepare the demanded foods well and to the quality
standards desired.

o  
The
atmosphere should be light and relaxing and not tense and noisy.

o  
They
need to serve dishes in attractive ways to tempt customers.

o  
The
efforts put in to please customers and satisfy them should also generate profit
for the establishment to make it worthwhile.

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