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:
·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
·Psychological: The need to elevate
2) Food and beverages services
provide high quality food and beverages.
provide friendly and welcoming atmosphere.
To provide professional, hygienic, and
To impart value for money.
To retain the existing customers and to bring
in new ones.
Food and Beverage Services in Hotel
Most of the star-ranked hotels offer
multiple Food and Beverages services in their hotels. They can be –
· Room Service
4) Responsible parties of food and beverages in an hotel
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
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.
food and beverage sales Controlling
chinaware, cutlery, glassware, linen, and equipment
decorations and guest complaints
required stock by following appropriate requisition procedures
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
§ 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.
Planning a menu in order to satisfy
A menu is a list of dishes planned
for production in a catering operation and may include full meals, snacks or
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
chefs have to know what the customers like and at what times of the day are
suited for those.
need to be planned for the customer and not the managers or staff of the
staff must know how to prepare the demanded foods well and to the quality
atmosphere should be light and relaxing and not tense and noisy.
need to serve dishes in attractive ways to tempt customers.
efforts put in to please customers and satisfy them should also generate profit
for the establishment to make it worthwhile.