Importance added the cost that hotels and restaurant

 

 

 

 

 

 

 

                      

 

 

                      Importance of Food and
Beverages for the Hotel Industry

 

Introduction

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 The purpose of this
report is to investigate the reasons for the importance of food and beverages
to the hotel industry. This report will provide how much is spent on current
food and beverages in the hotel industry.

Food
and Beverage is responsible for maintaining high quality of food and service,
food costing, managing restaurants, bars. Therefore in this report we will
consider the facts about the food and beverages

‘People
who love to eat are always the best people’

                                                                                    
(Julia child)

This
investigation was carried out by collecting information from hotels and
restaurants in srilanka . I interviewed managers of considering hotels and
collected the information.

Besides the
investigating importance of food and beverages I have added the cost that
hotels and restaurant spent on each month.

 

 

 

 

 

 

 

 

 

 

 

 

Contents
Introduction. 2
How important is food and beverage for the
hotel industry?. 4
1)      Food and beverage service
objectives. 5
2)  Food and beverages services. 5
3)      Food and Beverage Services in
Hotel 5
4)      Responsible parties of food and
beverages in an hotel 6
A)     Restaurant Manager. 6
B)  Banquet Manager. 6
C)
Bar Manager. 6
D)
Food Safety Supervisor. 7
5)      Planning a menu in order to
satisfy customers. 7
Summary. 8
 

 

 

 

 

 

 

 

How important is food and beverage
for the hotel industry?

 

 

The
food and beverage occupies an integral place in any hotel industry which plays
a vital role in the profitable of the hotel industry by providing varieties of
prepare food  and beverages in the
hospitable manner to the guests.

In
order to support the focus on food and beverage development, many companies are
expanding expertise in this area by increasing the number of corporate staff
members or adding senior level positions where none existed before. This
buttressing of corporate Food and Beverage talent has occurred not only at some
of the world’s biggest hotel companies such as Starwood and Marriott, but also
at some smaller companies such jet wing 
sea and jet wing blue in srilanka. Interestingly, the hotels are now adding
a food and beverage professional to its asset management. Other hotel ownership
and management companies have created entire restaurant companies in order to
expand their business worldwide.

 

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&B 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

A)    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

              B)
 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

 

                  C) 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

                      

 

 

 

 

                   D) 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&B Services business. He holds
an FSS certificate that needs to be no more than five years old. He is required
in an F&B 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.

 

As per the annual report of Serendib

 

Even
though it’s a hard year for serendib hotel they have spent a number of money
for food and beverages in order to attract the customers to their hotel. They’re
well-known for food and beverages in srilanka. I have taken some of their
profits and losses statement to show how much they have spent on food and beverages.

      

 

 

 

Summary

 

1.       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.

2.     How important is food and
beverage for the hotel industry? The food and beverage occupies an integral
place in any hotel industry which plays a vital role in the profitable of the
hotel industry by providing varieties of prepare food and beverages in the
hospitable manner to the guests.

3.     Responsible parties of food and
beverages in an hotel a) Restaurant Manager b) Banquet Manager c) Bar Manager
d) Food Safety Supervisor V.

4.     3) Food and Beverage Services in
Hotel Most of the star-ranked hotels offer multiple Food and Beverages services
in their hotels.

5.     • 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.

6.     In order to support the focus on
food and beverage development, many companies are expanding expertise in this
area by increasing the number of corporate staff members or adding senior level
positions where none existed before.

7.     This buttressing of corporate
Food and Beverage talent has occurred not only at some of the world’s biggest
hotel companies such as Starwood and Marriott, but also at some smaller
companies such jet wing sea and jet wing blue in srilanka.

8.     Introduction The purpose of this
report is to investigate the reasons for the importance of food and beverages
to the hotel industry.

9.     This report will provide how much
is spent on current food and beverages in the hotel industry.

10.          
Therefore
in this report we will consider the facts about the food and beverages ‘People
who love to eat are always the best people’ (Julia child) This investigation
was carried out by collecting information from hotels and restaurants in
srilanka .

11.          
2)
Content Food and beverages Introduction
………………………………………………………………………………………
1 How important is food and beverages to the hotel
industry………………………………………………………………………………………………2
I.

12.          
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.

 

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