Food & Beverage Operations: Impact of Guest Speaker Session Insights

This report provides an analysis of a guest speaker session focusing on food and beverage operations within the hospitality industry. Key topics covered include different menu types, kitchen equipment, and service styles in a 3-star hotel. The speaker emphasized the importance of well-trained and multi-skilled staff capable of handling various roles, especially during emergencies, and highlighted the need for continuous employee training and development. The report also includes a self-appraisal of the author's understanding of facilities management, emphasizing the value of practical experience to complement theoretical knowledge. The guest speaker's insights shaped the author's understanding of the importance of training, property management, and adaptability in food and beverage operations.

Food & Beverage

Table of Contents
FOOD & BEVERAGE....................................................................................................................3
What are the key topics examines in the Guest Speaker's Session?...........................................3
What are the importance of requisite skills in Food & Beverage operations as explained by
Guest Speaker?............................................................................................................................3
How has this Guest Speaker's session impacted on your knowledge of Food & Beverage
operations in the Hospitality industry?.......................................................................................3
Perform a self appraisal of your understanding and key skills required in facilities
management?...............................................................................................................................4
Based on your self-appraisals what would you do to improve on these skills?..........................4
How has this Guest Speaker's session shape your understanding of Food & Beverage
operations?..................................................................................................................................4
REFERENCES................................................................................................................................1

FOOD & BEVERAGE
What are the key topics examines in the Guest Speaker's Session?
The guest speaker session has addressed many topics and was very informative. Main
topics which were covered in the session by the speakers are the different types of menu and
food hotel can serve to guests, all kitchen related knowledge, unique equipments which are used
in kitchen while preparing food and other items (Wood, 2018). Also, different types of services
are discussed which are served by a 3 star hotel such as fast food service, English service and
about the 24 hour pizza service which hotel is rendering to in and outside customers.
What are the importance of requisite skills in Food & Beverage operations as explained by Guest
Speaker?
In session, Guest Speaker has highlighted that hotel staff are trained and skilled in
different areas related to hospitality services. They have said that the hotel staff is well equipped
with skills of different job roles such as front office staff knows about kitchen staff
responsibilities and work. These needed skills enables them to work in different scenario and
mainly at the time of emergency. The hotel has a conference hall for which they take party
orders, front office staff is skilled enough to work in kitchen in such situations. The hotel do not
need to hire new staff on wage basis for such situations and enable hotel to render best serrvice
to their Guests.
How has this Guest Speaker's session impacted on your knowledge of Food & Beverage
operations in the Hospitality industry?
This Guest Speaker's session has discussed many different aspects of Food & Beverage
operations in hospitality industry and accordingly I have gained lot of new information. Most of
the emphasis was on training staff. The speaker suggested and emphasised on providing
maximum training to employees who serve to customers on behalf of the hotel (Spence and
Velasco, 2018). Also, property management is another very important activity which needs to be
considered including, keeping the hotel and rooms clean. Keeping cocktails and mocktails bars
separate, as a limited hotel they serve cocktails on special request and at that time, hotel have to
separate both the counters.

Perform a self appraisal of your understanding and key skills required in facilities management?
According to this Guest Speaker's session I have analysed that through this hospitality
and facility management course in Food & Beverage sector, I have gained a lot of new
experience and knowledge. I got to know about the four different types of services which is
rendered by hotels to their guests. Although the degree is not important as training are given by
the hotel to all employees but it is a plus point and positive in nature rendering better expertise
and experience to me.
Based on your self-appraisals what would you do to improve on these skills?
The university is availing me huge and very informative knowledge about Food &
Beverage industry, through this course I am learning many new things daily. But in-spite of this
according to me it would be more better and helpful if university can provide us some practical
experience which can help in enhance my knowledge (Long, Looijen and Blok, 2018). I have a
thorough theoretical knowledge, but would be great if receive a chance to implement it in
practical scenario.
How has this Guest Speaker's session shape your understanding of Food & Beverage operations?
This Guest Speaker's session it identified that while working in hospitality industry and
specifically in Food & Beverage sector it is required that the hotel employees are regularly get
training and development. This session also, highlighted that not only the theoretical knowledge
is important, applying it on practical situations will also, help in increasing the knowledge and
skills of individuals.

REFERENCES
Books and Journals
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.
Spence, C. and Velasco, C., 2018. On the multiple effects of packaging colour on consumer
behaviour and product experience in the ‘food and beverage’and ‘home and personal
care’categories. Food quality and preference. 68. pp.226-237.
Long, T. B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to business
models for sustainability in the food and beverage industry in the Netherlands. Journal
of cleaner production. 175. pp.82-95.
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