Food And Beverage Management Case Study

The Impact of Rooms Division and Food & Beverage Management in Hospitality Industry

Operations management is at the center of so many of the changes affecting the business world – changes in customer preference, changes in supply networks brought about by internet-based technologies and so on. Also, operations management is concerned with creating the services and products upon which we all depend. And all organizations produce some mixture of services. In hotel industry, managers manage the processes and serve the customers internally and externally very well. This makes, at least part of their activities 'operations’ (Slack, N., Chambers, S., & Johnston R. 2010).

Housekeeping is one of the operation’s departments who are very important in

The needs that customer might be seeking to satisfy such as (1) physiological, the need of special food items from the guests; (2) economic, the good value for the price they paid; (3) social, a friendly atmosphere; (4) psychological, the need for enhancement of self‐esteem, (5) convenience, the desire for someone who do the work. Food and beverage servers are employed in food and drinking establishments like restaurants, coffee shops, bars, clubs, and hotels. F&B servers normally do are the following: (1) prepare tables or counters for meals; (2) stock the service area with supplies (for example, coffee, glassware); (3) greet customers, present menus and help customers select menu items; (4) inform customers about daily specials; (5) record orders and place them with the kitchen and bar; (6) pick up and serve orders (7) check that customers are enjoying their meals and correct any problems; (8) suggest and serve desserts and beverages; (9) clean and reset tables; (10) Tabulate and present bills for payment. Food and beverage servers should need the following characteristics: (1) the ability to serve customers cheerfully, courteously and efficiently; (2) good organization and multi-tasking skills; (3) good health; (4) good grooming; (5) the ability to work as part of a team; (6) the ability to work with little supervision; (7) good verbal communication skills and sensitivity to customer needs; (8) Ability to work calmly under pressure. It’s important as food and beverage server who is knowledgeable in formal dining food service etiquette, use the correct terminology and be able to answer questions at the customer’s table if