Key Topics in Guest Speaker's Session on Food & Beverage

This article discusses the key topics examined in a Guest Speaker's Session on Food & Beverage Operations in the hospitality industry. It explores the importance of requisite skills in facilities management and how the session impacts knowledge and understanding of the industry. The article also includes a self-appraisal of understanding and key skills required in facilities management.

FOOD AND
BEVERAGE

Table of Contents
FOOD AND BEVERAGE...............................................................................................................1
What are the key topics examined in the Guest Speaker's Session?...........................................1
What are the importance of requisite skills in facilities management in hotel industry as
explained by Guest Speaker?......................................................................................................1
How has this Guest Speaker Session impacted on your knowledge of facilities management in
hotel industry?.............................................................................................................................1
Perform a self-appraisal of your understanding and key skills required in facilities
management?...............................................................................................................................1
Based on your self appraisal, what would you do improve on these skills?...............................2
How has this Guest Speaker's Session shape your understanding of Food & Beverage
Operations?.................................................................................................................................2
REFERENCES................................................................................................................................3

FOOD AND BEVERAGE
What are the key topics examined in the Guest Speaker's Session?
By considering the Guest Speaker's Session it is examined that the hotel is 3 stars and
provide limited services in its hotel. Apart from this, they provide 24 hours kitchen services to
their clients and also has various types of policies which varies according to insiders and
outsiders. In addition to this, they provide 24 hours pizza services to their guests which is
provided by front office staff but it is a betrayal because these services should provided by
kitchen staff and they need to understand that how to work in kitchen with suitable manner.
What are the importance of requisite skills in Food & Beverage Operations as explained by
Guest Speaker?
From the Speaker's session it is identified that requisite skills are important to gain things
in an effective manner. By considering the staff of hotel, it is determined that they are highly
skilled and knowledgeable and due to their skills they can perform many tasks at one time. For
instance, their front office staff performs duties of kitchen staff. In addition to this, hotel has
small conference hall in which they organise small events and parties and here, kitchen staff
plays importance role to serve food and beverages to guests (Papageorgiou and et. al., 2018).
How has this Guest Speaker Session impacted on your knowledge of Food & Beverage
Operations in hospitality industry?
This session enhances knowledge regarding the hotel industry as there are different types
of hotel which provide limited kind of services and to perform all these functions and tasks,
training is very important as it helps in updating the knowledge and skills which are present in
individuals (Hartle, Navas-Acien and Lawrence, 2016). In addition to this, management of
property system is also important to eliminate the wastage from hotel. This session influenced
our knowledge regarding the alcohol as 3 star hotel does not provide cocktails as they are served
on special request and no alcohol is provided as it is served on their lounges and bars.
Perform a self-appraisal of your understanding and key skills required in facilities management?
I am pursuing this course and based on my analysis, I came to know that hotels has
highly qualified staff who can perform many tasks at one time. For this, experience is more
important and values regarding the professional life is also significant in order to gain lots of
knowledge regarding the hotel industry. Additionally, it is also analysed that there are four types
1

of services provided by hotels but have limited options. It is also identified that food and
beverage sector need reservation as there is no vacant place all over time and has limited amount
of options available.
Based on your self appraisal, what would you do improve on these skills?
From self appraisal it is analysed that it is nice experience to gain knowledge about hotel
industry but I personally think that there is a lack of practical experience. Individuals has lot of
theoretical knowledge in them but they does not get any platform on which they can apply their
knowledge. Overall, they have lack of applied knowledge.
How has this Guest Speaker's Session shape your understanding of Food & Beverage
Operations?
From this session, it is determined that there are many types of food, menu, kitchen and
equipments which are used in kitchen. Hotel industry provide various services which are either
fast or English and it varies according to their guests (Borthwick and Da Costa, 2017). Hotels
need experienced and talented employees and after all this, they provide additional training to
them which is useful in eliminating wastage and enhances the performance of employees.
2

REFERENCES
Books and Journals
Borthwick, A.D. and Da Costa, N.C., 2017. 2, 5-diketopiperazines in food and beverages: Taste
and bioactivity. Critical reviews in food science and nutrition. 57(4). pp.718-742.
Hartle, J.C., Navas-Acien, A. and Lawrence, R.S., 2016. The consumption of canned food and
beverages and urinary Bisphenol A concentrations in NHANES 2003–
2008. Environmental research. 150. pp.375-382.
Papageorgiou, M and et. al., 2018. Literature update of analytical methods for biogenic amines
determination in food and beverages. TrAC Trends in Analytical Chemistry. 98. pp.128-
142.
3