Managing Food and Beverages

Managing Food and Beverages.

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
LO 1.................................................................................................................................................3
Covered in fact sheet .................................................................................................................3
LO 2.................................................................................................................................................3
Demonstrating professional food and beverage skills................................................................3
Relevant legal requirements and regulatory standards and their importance .............................4
Impact over business on failure to meet these legal requirements..............................................5
LO 3.................................................................................................................................................5
Covered in fact sheet ..................................................................................................................5
LO 4.................................................................................................................................................5
Factors influencing the decision of consumers for the choice of food and beverages................5
Strategies used by the different food and beverage outlets to enhance the customer loyalty....7
CONCLUSION ...............................................................................................................................8
CONCLUSION ...............................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
A managing food and beverage services can be defined as the process of preparing and
presenting the best quality of food management to their customers. This help to attract more
customers towards company for increase profit and manage image at market place. The
customers are visits to the hotel avails the food services and the premises are kept with well-
equipped and well finished to attract more customers. The report is based on “Marriott
International Hotel” which is American multinational diversified hospitality company which
manages the portfolio of hotel. The report will divide into two part: 1st part of report is produce
fact sheets will covers various sectors of industry, grading system, recent trends, operational and
marketing technology. The second part is report will cover professional skills and legal
requirements. As well as, investigate the factors influences customers decision and strategies to
build loyalty of customers.
MAIN BODY
LO 1
Covered in fact sheet
LO 2
Demonstrating professional food and beverage skills.
Every job requires professional skills that helps in giving the customers unique ans
mesmerizing experience. Food and beverage professional have various role and responsibility
that adds to the food and beverages industry. The professional should gave a professional degree
and experience in preparation of food and beverages. Professionals having experiences should be
preferred by company as they know how to work in different circumstances. They have to
ensure that the customers are served with the best experience not just with food and beverage.
The professional should have skills of preparing various dishes also using his own innovative
ideas and experiments. He should have the skills to make different types of food and beverages.
The decoration of the food and how it is served is an essential part that a F& B
professional must have the customers are number of times attracted with the decorations of the
servings. They should know how to label and signage (Battour and Ismail, 2016). These skills
are required for the company in the professional so that customers can be attracted and new
standard of the hotel can be developed.