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
HOSPITALITY INDUSTRY .........................................................................................................4
Literature review..............................................................................................................................4
RECOMMENDATIONS.................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................11

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

has to be fulfilled for staying longer in such area and uplifting the sector together with their
achievement. There are different service restaurants which serve resources depending upon the
supplies and services which are being provided. The quick service restaurant are those fast food
centres where the food is being prepared, brought up by the consumers and immediately
consumed over there. The self serving function is generally adopted in such outlets. The full
service restaurants are based on themed or ethnic fine dining family restaurants where the
beverages as well as food menu is broad and lengthy and the expectations of the consumers are
very high. Such type of restaurants are directed depending on the satisfaction level of the
customers and their associated experience (Scully and et.al., 2015). The food and beverage
services operate on a basic cycle which generally involves the preparation of the food where
storing the raw materials is required which is followed by cooking and preparing the food so as
to make the operational department of the food and beverages smooth and supple. Once the food
have been prepared the servicing starts which involve in presenting the food as well as beverages
in most unique and attractive way which positively influence the consumers and they visit the
restaurant more frequently. After presenting the food the customer consumes the food, followed
by this process cleaning the place and utensils starts which allow to maintain the hygiene of the
restaurant making it germ free and less toxic place. Thus it has been analysed that the
professional and skilled management as well as administrating skills or qualities are very
essential in respect to succeed and manage the total operational process to fix together with
preparing requisite amount of food items and products suitably. It is assistive to conduct dealings
in more effectual as well as cost effective style so that request and demand of goods can be
consummated in decent way (Davis and et.al., 2018). Moreover, it is necessary to provide goods
in desired time period of time as per the orders of clients in accurate mode. There are several
management skills and features which has to be adopted by Holiday Inn to pull off as well as
manage their day to day activities along with decently serving their guests and visitors in terms
of achieving their full satisfaction and honour. The skills and qualities which are required and
has to be there in the employee working in the field of food and beverages have been mentioned
below.
Decision making – The decision making process has been refers to settle and determine
anything for well being of enterprise in respect to modify the quality of goods and provide the
customers at reasonable value so that huge number of population are drawn towards such hotels.