Food and Beverage Operations: Skills, Impact, Practices, and Competencies

This trip to Marriott Forest of Arden focuses on enhancing knowledge about food and beverage operations. It covers important skills observed, the impact of the trip on knowledge, good practices in food and beverage operations, and how to develop competencies in food production and service. The trip highlights the importance of customer service, safety consciousness, communication, and problem-solving skills in the industry.

Food and Beverage

Table of Contents
Food and Beverage......................................................................................................................1
Food and Beverages Operations.........................................................................................3
Identify and discuss 5 important skills in Food & Beverage Operations that you have
observed during the trip:.....................................................................................................3
How has this trip impacted on your knowledge of Food & Beverage Operations?...........3
Based on your observation during this trip, what constitute good practices in Food &
Beverage Operations:.........................................................................................................4
How would you develop food production and food service skills competencies to meet
organisational requirements and standards?.......................................................................4
REFERANCES............................................................................................................................5

Food and Beverages Operations
This trip was to Marriott Forest of Arden for the purpose of increasing and enhancing
knowledge about the hospitality operations and more specifically food and beverages
operations of the industry. The business which is Marriott Forest of Arden is a 4 star hotel and
along with food and beverages offer accommodation and guest service to its customers. The
company is using best of its resources so that it can provide its guest with the best possible
experience with their food and beverages services. In this trip I specially visited their food and
beverages operations and their objective for the particular operations is provide best taste of
the food and beverages and maintaining safety of the food. For this purpose Hotel also have
employed efficient people.
Identify and discuss 5 important skills in Food & Beverage Operations that you have observed
during the trip:
5 important skills which are required in food and beverages are-
Customers Service- management of customer relation and managing their orders and inquiry
and Marriott Forest of Arden is have very good customer service.
Safety Consciousness- this is another important skill and people who are preparing food and
beverages should be having this skills (Agwa, Aziz and Khalifa, 2017). In Marriott Forest of
Arden all the employees engaged in food and services are very conscious about safety.
At Marriott Forest of Arden all the employees have a skill, and they pay attention to every
detail about the food and what they are serving to their customers.
Communication, this is really important in every business and more important in business of
food and beverages.
Problem Solving skill is also important that employees in the food and beverages service need
to have so that they can solve the problems of customers.
How has this trip impacted on your knowledge of Food & Beverage Operations?
Through this trip at Marriott Forest of Arden, my knowledge about food and beverages
operations have really improved and enhanced. In this it was learned that there are various
skills which employees in food and beverages have to have and more specifically that all the
employees need to have that skills. People who are working at kitchen should be knowing

management of front office (Kaur and Gill, 2019). Other areas of knowledge included
knowledge of various type of food and cuisines. Kitchen, this trip increased my knowledge
about type of kitchen. These are hot and cold and others like baking and food preparation.
Through this trip I got to know that only taste of the food and beverages is not enough and
employees at food and beverages operations have to pay attention to safety guidelines.
Based on your observation during this trip, what constitute good practices in Food & Beverage
Operations:
Through this trip it was learned that only food and beverages are not enough for good
practice in food and beverages and this is why other thing are required to pay attention as well
so that food and beverages operations are good practice. The other things are safety practices,
staff of the food and beverages operations have to ensure that all the food and beverages
products are safe and are made of safe ingredients (Serafim, Stangarlin‐Fiori and Hecktheuer,
2018). Cleanliness is also important, staff have to consider that the place and premises where
operations of food and beverages are performed. Cleanliness is very important so that place
can attract employees this also includes interior of the place.
How would you develop food production and food service skills competencies to meet
organisational requirements and standards?
To develop food production and food service competencies so that organisational
requirements can be fulfilled. The steps that can be taken are-
Training- It is very important to take training so that employees and students can learn food
production (Nyanjom and Wilkins, 2016). This training can be on the job where employee can
learn on their place of job and another type of training which is off the job training, in this
employee take training at a different place than their workplace.
Team Working- This is also a very effective method which can contribute in developing food
production and food service skills. This is because members of the team have specific
different skills and competencies and they can share them among team members.

REFERANCES
Books and Journals
Agwa, Y., Aziz, W. and Khalifa, G., 2017. Evaluating Food and Beverage Courses in Higher
Private Tourism and Hotels Institutes in Alexandria: Professionals’ Perception.
International Journal of Heritage, Tourism and Hospitality. 11(2). pp.98-110.
Kaur, H. and Gill, P. K., 2019. Microbial Enzymes in Food and Beverages Processing. In
Engineering Tools in the Beverage Industry. (pp. 255-282). Woodhead Publishing.
Nyanjom, J. and Wilkins, H., 2016. The development of emotional labor skill in food and
beverage practical training. Journal of Hospitality & Tourism Education. 28(4).
pp.178-188.
Serafim, A. L., Stangarlin‐Fiori, L. and Hecktheuer, L. H. R., 2018. Good handling practices
in food and beverage areas of hotels: Evaluation of improvements achieved versus
financial investments. Journal of food safety. 38(6). p.e12543.