Food and Beverage Management

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Griffith College Dublin
Faculty of Business Module Leader: Majella Mulhall Submission Date: 11th October 2012

BA (Hons) International Hospitality Management

Food and Beverage Management
The Components of Good Service in the Food and Beverage Sector

Individual assignment by
Onno Hetzke

Food and Beverage Management

Table of contents
I.
  Executive
 summary
 ..........................................................................................................................................  3
  II.
  Aims
 and
 objectives
 ..........................................................................................................................................  3
  III.
  Research
 methodology
 ....................................................................................................................................  3
  1.
  Introduction
 .........................................................................................................................................................  4
  2.
  Key
 components
 of
 good
 service
 in
 F&B
 .................................................................................................  4
 
2.1
  Consumer
 orientation
 .............................................................................................................................................  4
  2.2
  Teamwork
 and
 communication
 .........................................................................................................................  5
  2.3
  Management
 strategies
 ..........................................................................................................................................  5
  2.4
  Experience,
 competence
 and
 knowledge
 .......................................................................................................  6
  2.5
  Environment
 ...............................................................................................................................................................  6
 

3.
  Critical
 evaluation
  ..............................................................................................................................................  7
  4.
  Conclusion
  .............................................................................................................................................................  7
 
4.1
  Recommendations
 ....................................................................................................................................................  7
  4.2
  Summary
 ......................................................................................................................................................................  8
 

IV.
  List
 of
 references
 ................................................................................................................................................  9
 

Onno Hetzke

-2-

Food and Beverage Management

I.

Executive summary

“The customer is king.” – This saying especially applies in today’s Food & Beverage industry. The quality of the served product is as important as good service in the hospitality. The service in the F&B sector is about the “food flow”. The waiting staff constitutes the connection between the kitchen and the consuming guests. On these grounds their task is it to take care of every customers whether its taking orders, serving food and drinks, provide product information, receive reservations and make bookings or complete all cashier duties. High qualitative service leads to satisfied guests and is an essential marketing tool in order to increase the important customer base. Good service is made up of skilled and passionate...
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