Asdasdadasd
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
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