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City University of Pasay
Department of English
Pasadena St. Pasay City

Problems Encountered by the Food and Beverage
Manager in Handling Hotel Services

Submitted to: Prof. Eroll A. Beja
As partial fulfillment of the Requirements for the subject
English 2 Reading and Writing in the Discipline

Submitted By:
Joseph F. Gadoc
HRS 1-1

CHAPTER I │ The Problems and It’s Background
Introduction
INTRODUCTION TO FOOD & BEVERAGE MANAGEMENT Contributed by Mike Coyle THE FOOD & BEVERAGE FUNCTION encompasses all aspects of the industry concerned with the supply and service of food and drink, alcoholic or not. It includes not only the revenue producing areas of the restaurants and bars, lounge and room service, hut also the support services like wash-up, still room, kitchens, cellars and stores. All in a wide range of sectors in both market and cost oriented operations. In the hotel sector, food and beverage revenues account for about 40% of total sales. Clearly, a major contributor to sales and profitability. Food & Beverage must be regarded as the most complex of the catering functions.

RESPONSIBILITIES OF THE FOOD & BEVERAGE MANAGER The provision of food & beverage facilities catering for a clearly defined market. The 'System' of provision, i.e. purchasing (including receiving and issue), storage, preparation, Service, of food and drink. Total customer satisfaction, the formulation, Establishment and maintenance of an efficient control system, with the purpose of: Monitoring costs and prices maintaining quality and competitive rates and keeping within budget requirements. Providing management information to allow planning, budgeting, etc. Reconciling act ital and expected performance and taking measures to establish causes and rectify discrepancies. The training, motivating and controlling of all Food & Beverage staff. Co-ordination with other sections of the operation

Background of the Study
Location

Mission

Vision

Personnel

Theoretical Frameworks

Conceptual Frameworks
INPUT| PROCESS| OUTPUT|
•Profiles of the Respondents•Problems encountered by the Food and Beverage Manager in handling Hotel Services.| •Conduct Interview| •Come up solutions•Finding solution encountered by the Food and Beverage Manager in handling Hotel Services.|

Statement of the Problems
The major objective of this study is to find out and determine the Problems encountered by the Food and Beverage Manager in Handling Hotel Operation.
Specially, the Study attempted to answer the following:
What is the Profile of the Respondent in terms of:
a.) Age
b.) Gender
c.) Civil status
d.) Educational background
e.) Economical status
f.) Religion
What are the Problems encountered by the Food and Beverage Manager in Handling Hotel Services?
What solutions can be offered to solve the problems encountered? Is there significant relationship between the respondent profile and the Food and Beverage Manager in Handling Hotel Services?

Null Hypothesis

There is no significant relationship between the respondents profile and the problems encountered by the Food and Beverage Manager in Handling Hotel Services.

Significant of the Study
The result of this study will encourage the readers specially the students who taking up the same course. It only shows that the positive and negative traits of personnel in the F&B Department.

It will benefit to the Students this kind of Study because it shows that the Relationship between the students and his/her course. To improve the knowledge of the researcher and to be able to know the problems and solutions that encountered by the F&B Manager. In this case, by surveying the people in different ages and status, the researcher found-out the actual rankings based on the list of behavioral effects that the researcher made.

Scopes and Limits of the Study
Scopes

This process is more focused...
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