Research Paper
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
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