Skills and Challenges in Food and Beverage Sector

Food And Beverage

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY ................................................................................................................................3
Skills and qualities required in food and beverage sector...........................................................3
Major Challenges Facing the Industry........................................................................................1
REFERENCES ...............................................................................................................................4

INTRODUCTION
The services of food and beverages has been widely defined as the procedure of setting,
preparing, presenting as well as delivering the food and beverages to the consumers. The visitors
and customers visit the restaurant or hotels to utilize the services of food. Thus, it has been
observed that it is necessary to maintain the premise well furnished and hygienic so as to attract
large number of customers towards the food and beverage sector. The services of such sector
contributes a large profits and earnings in the hospitality industries. The requirement of good
quality services in food and beverages has been increasing as the value of meetings, social events
or personal events are enhancing (Cassano, Rastogi and Basile, 2015). The employees of such
sector work tirelessly and efficiently to escalate the experience of customers through their lavish
and high standard services. Commercial food and beverages services is involved in primary
enterprise, which consist of cafeterias, clubs, restaurants, bars and lounges. While non
commercial services of food and beverages are secondary business which commonly involve in
catering with restricted choice of beverages as well as food.
Holiday Inn is generally a British owned brands of American hotel, which was founded
by Kemmons Wilson at 1952. The headquarter of such hotel groups are in Denham,
Buckinghamshire, United Kingdom. It has been considered as one of the biggest hotel chain in
world which comprise of around 1,173 hotels in Africa, Asia, America, Europe. They provide
luxurious and delicate services of food, meetings, beverages, conventions, lodging and many
more. The report will focus on the challenges which are being faced by the industry and
recommendations which can be made to improve the qualities as well as services of the food and
beverages. The skills which are required to fulfil the demands and needed for successful business
operation will be evaluated. The impact of organisational culture on job satisfaction and morale
of current employee working in food and beverage sector will be discussed.
MAIN BODY
Skills and qualities required in food and beverage sector
The hospitality has been considered as one of the most broad and wide industry which
renders well suited job and ultimately has a great outcome on economic level (Caspi and et.al.,
2017). It has been observed that whether people work in restaurants, hotels, catering business,
lounges, food outlets and in some events, they have ample of the roles and responsibilities which