Evaluation of Service Management Principles Essay 2022

Evaluation of Service Management Principles
STUDENT DETAILS

Service Management 1
The Food & Beverage (F&B) management helps in forecasting, plans and controls the
ordering of food and beverages (liquids) for a hospitality asset or industry (AbuKhalifeh &
Som, 2012). It also involves the additional management of the finances associated with the
entire system of purchasing food and drinks for the hotels and others. In this essay, the
answer of the question “Have the principles of Food and Beverage Service Management
changed over time, or do they remain the same regardless of the service style?” will be
discussed. Food and Beverage Department (F&B) is accountable for keeping excessive
exceptional of food and service, meals costing, coping with eating places, bars, and many
others (AbuKhalifeh & Som, 2012).
Food and beverages control form a part of the hospitality enterprise and is focused on:
Managing the daily meals and beverage in hotels, restaurants, cafeterias, catering
organizations, faculties, hospitals, and different similar institutions (Koplan & Brownell,
2010). Planning menus and dealing with food and beverage stock degrees (Goode,
Asteriadou, Robbins & Fryer, 2013). First, let’s understand the basic principles related to the
service of food and beverages. All beverages should be served from the right. When the food
is served at the table from a dish to a guest’s plate, it is done from the left. Soiled plates
should be clear from the right and fresh cutlery is always served from the right (Goode,
Asteriadou, Robbins & Fryer, 2013).
Now, the answer to the question is that principles of the food and beverages can be
changed over time with the changing service style (Marriott, Schilling & Gravani, 2018).
However, the basic style of serving and presentation will be the same but if any particular
hotel wants to add and modify any style then they can do it without taking any approval from
any association (Marriott, Schilling & Gravani, 2018). Here, one concept needs to understand
that principles of management for any industry such as hospitality industry, financial
industry, marketing industry, food and beverages industry, etc. are not static science. For