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Pamantasan ng Lungsod ng Pasig

Alkalde Jose St. Kapasigan, Pasig City

College of International Hospitality Management

Library Research
In
EN 102
Writing in the Discipline

Prof. Vanessa Lago

English Instructor

Rodante J. Orpilla
Aldrin John B. Mamba
Jefferson C. Villalva
BSHM – 1C

TABLE OF CONTENTS

Table of Contents …………………………………………………………………. i

Title Page …………………………………………………………………………… ii

Introduction ………………………………………………………………………… iii

Definition of Terms ……………………………………………………………….. IV

Outline ………………………………………………………………………………. V

Definition of Bar and Restaurant Management ……………………………… 1-3

Importance of Managing Bar and Restaurant ………………………………..4-5

Types of Bar and Restaurant Services ……………………………………….. 6-7

Strategies Applied in Bar and Restaurant …………………………………… 8- 12

Job Description of Bar and Restaurant Service Personnel ……………… 13-19

Other types of Services Given to the Customers……………………………19-21

Conclusion …………………………………………………………………………. 22

Recommendation …………………………………………………………………. 23

References …………………………………………………………………………. 24

INTRODUCTION

The Food and Beverage function encompasses all aspects of the industry concerned with all supply and service including food and drinks, Alcohol and sodas. It includes not only the revenue producing areas of restaurant and bars, lounge and hotels, motels, walk-in rooms, cruise ships, airlines; it is all have a connection with Food and Beverages.

The provision of food and beverages away from home forms a substantial part of the activities of the hospitality industry and, indeed, of the economy as a whole. Like the industry of which it is a major part, food and beverage operations are characterized by their diversity. Outlets include private and public sector establishments and range from small independently owned and operated units to large multinational corporations managing global brands and from prison catering to catering in the most luxurious hotels in the world.

Another for Food and Beverages is the jobs given to the people working to this industry. It has a boom factor in our economy. Just like the biggest chef in our country, new casinos and hotels are coming to entertain most of our tourist. Big Restaurants serve the best cuisine suitable for the customers and has a high impact to the people working on this big industry.

But all of this feedback has disadvantages. People on this industry have long term hours to not meet to their family for dinner, Stressful lifestyle because you meet and have contact on different kinds of people, Non-traditional schedule like graveyard shifts, very risky for us because of the different news about being killed, raped, and many violent actions done by this notorious people. The Low entry-level of salary, you need first to be familiarized on the place, environment, the people and the tools use for serving and preparing food and beverages. And lastly the lack of benefits, limited time for rest, limited time for family, many time consumed for work to earn money, the stress because of work and many more disadvantages working on big industry.

It is just like a training ground for newbie’s on this industry to become professionals. It has to be hard and tough to get and to feel success in life. Having hardworking hands, patience and a kind heart is a must. You need all the qualifications to stand and to compete with other sectors to prove that Food and Beverages is a Big, Excellent, and Best of the Best Industry.

DEFINITION OF TERMS

Knowledge – base in this study, it refers to the information’s needed on certain activities so you will know what to do and NOT to do.

Word of Mouth – base in this study, it refers to the action of the people who claim a satisfying service.

Training - base in...
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