Analysis of Professional Food and Beverage Management Skills at Hilton

This report provides an overview of food and beverage management skills within the context of the Hilton Hotel. It explores the importance of technical skills, communication abilities, and interpersonal skills for effective management. The report also delves into the legal requirements and regulations that govern food and beverage services, including the Food and Beverage Safety Modernization Act, the Egg Products Inspection Act, and food labeling policies. The analysis highlights how these skills and legal frameworks contribute to the operational efficiency, customer satisfaction, and overall success of food and beverage services within the hospitality industry, emphasizing the need for compliance and adherence to standards to ensure food safety and maintain brand reputation.

LO2

P4 DEMONSTRATE THE PROFESSIONAL FOOD AND BEVERAGE MANAGEMENT SKILL WITHIN FOOD AND BEVERAGE
ORGANIZATION.
• Technical Skill: In Hilton hotel, Technical skill involve that give managers the ability and
knowledge to use different type of techniques for achieving goals. It is not only including the
operating machine and other production tool but also needed to boost the sales by providing
services. Staff members are needed to be proper technical skill which easily operating social
networking site, ERP system and develop spreadsheet etc. these are different types of skills needed
for employee within food and beverage. This skill will help for Hilton hotel to manage all type of
daily activities in proper manner.

CONT.
• Communication Skill: It is important skill within Hilton hotel that required for staff members to
communicate with the colleagues, customers regarding services. It is an essential for Hilton hotel to
create a good relationship with potential people. In Hilton hotel, communication skill helps the staff
member within food and beverage services to share information from one department to another. In
this way, it helps to build a strong coordination between employee so that it becomes easier for
giving better services related food and beverage in marketplace.

CONT.
• Interpersonal Skill: In Hilton hotel, the interpersonal skill is mainly presenting the manager’ ability
to interact, work and related effectively with people. it enables the manager to make use the human
potential in Hilton hotel that motivate employee towards better outcome or results. The skill useful
in Hilton to establish coordination between among staff members and do work together. It is
helping for manager to identify essential resources that maintain food and beverage services in
proper manner.

P5 UNDERSTAND ABOUT LEGAL REQUIREMENTS AND REGULATORY THAT FOOD
AND BEVERAGE SERVICES
• Food and Beverage Safety Modernization Act: it was designed by government that emphasis on
ensuring proper food safety and public health by using prevention action. In Hilton hotel, it has
requirements of legal regulatory so that it useful act that mainly focus on the prevention of
foodborne illness which occurs due to dirty ingredient. It applicable on meat, egg products and
poultry which are regulated separately by Hilton. This type of law will help for protecting the health
food products and beverage services.

CONT.
• Egg products inspection Act: It is based on the inspection that provide facilities and services in
Hilton hotel. It must require to use the egg product after proper inspection where Hilton hotel
required for used act in the industry. Hilton hotel always applicable this legislation in the business
processes which help for maintaining proper hygiene and safety of consumer otherwise, it effects
on the brand value and image in global marketplace.

CONT.
• Food Labelling policy act: This type standard should maintain the labelling for providing
information about ingredient that includes in food items. It is important legalise standards which
require for applicable in the Hilton to share accurate or right information of customer. As per legal
standard, it can be identified that the requirements of maintaining labelling of poultry items, meat
and other type of resources material that use in food products.

REFERENCES
• Tanner, S.A., McCarthy, M.B. and O’Reilly, S.J., 2019. Digital labelling in the retail environment: a
domain-specific innovativeness perspective. International Journal of Retail & Distribution
Management.
• Wang, W., 2019. An exploration of Chinese customer satisfaction factors in 4-star hotels in
Auckland (Doctoral dissertation, Auckland University of Technology).

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