Managing Food and Beverage Services in the Hospitality Industry

Managing food and
beverage
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Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
Covered in Fact-sheet 1, 2 and 3............................................................................................3
LO 2.................................................................................................................................................3
1. ............................................................................................................................................3
2. ............................................................................................................................................4
3. ............................................................................................................................................4
4. ............................................................................................................................................4
LO 3.................................................................................................................................................5
Covered in Fact-sheet 4 and 5................................................................................................5
LO 4.................................................................................................................................................5
1. ............................................................................................................................................5
2. ............................................................................................................................................5
3. ............................................................................................................................................6
4. ............................................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7
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INTRODUCTION
Food and Beverage services is referred as procedure to present, prepare and serving foods
to clients and guests. It can be two kinds such as on premise and off-premise. This is managed,
controlled, planned by F&B manager which comes under hospitality sector. The organisation
chosen for given assignment is Hilton Hotel which was established in United States in 1919. It
deals in resorts and hotels having more than 169000 employees. The main aim of report is to
explore food as well as beverage sector including their style, outlets, current trends and rating
system. For improvement, different technology are used to rise operational efficiency at F&B
industry. It has also highlighted professional services of food as well as beverage standard in
real world. The analysis of consumer motivations and their behaviour are discussed in report.
LO 1
Covered in Fact-sheet 1, 2 and 3
LO 2
1.
It is very important for F&B sector to remain competitive through having capabilities and
skills which are required and belongs to part of employment in different areas. Such skills play
an effective role to achieve goal and objectives of enterprise. The professional food as well as
beverage skills are as follows:
Serving Consumer and Presentation of Dish- It is the most important skills that is
required in food and beverage industry (Davis and et. al., 2018). Manager should be able to
present dish and serve consumers in best possible manner. The presentation of dish to clients,
guests assist to enhance experience and interacting with them provide comfort as well as positive
environments so that they create good memorise.
Decoration and Labelling- The skills which is needed in F&B industry is decorating and
labelling food in unique and attractive way so that customer can get all relevant information
about food. The dish should be composed in right way by including all relevant and required
ingredients to enhance consumers experience in positive manner. These skills are required by
business for positive outcomes.
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