Food and Beverage Management

Running head: FOOD AND BEVERAGE MANAGEMENT
Food and Beverage Management
Name of the Student
Name of the University
Author Note

1FOOD AND BEVERAGE MANAGEMENT
Table of Contents
Introduction................................................................................................................................2
Discussion..................................................................................................................................2
Maintaining the service standards..........................................................................................3
Customer satisfaction.............................................................................................................3
Forms of communication.......................................................................................................4
Recommendations......................................................................................................................5
Conclusion..................................................................................................................................6
Reference....................................................................................................................................7

2FOOD AND BEVERAGE MANAGEMENT
Introduction
Nowadays people prefer restaurants than homemade food. In order to sustain the
interest innumerous restaurants open up in a locality every year. The restaurants in order to
attract customers and establish the business should deliver good services and consider the
importance of customer satisfaction. This paper will talk about the service standards,
customer satisfaction and communication of Little Bourke Wine Bar and Bistro. They serve a
wide range of food and wine. The managers in order to avoid complexities in the operation
should follow certain standards in a restaurant.
Discussion
Primary prerequisite for making a restaurant successful is by delivering certain
service standards to all the customers. In order to build customer loyalty, it is essential to
maintain the standards of service in a business. The service standards may include the
quantity, taste, food quality, variety of beverages and the customer service. The service
standards of every restaurant depend on format, type and theme of the restaurants. Certain
etiquettes and service standards are common for every restaurant. Some common service
standards of restaurants are-
 Greeting the guests properly.
 Managing the queue in case of excess crowd.
 Presenting a proper menu to the guests and providing a considerable time to the
customers to place the order.
 To place an order, assisting the customers by properly explaining the flavors of the
dishes.
 Repeating the order after the order is being placed.