From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization? The importance of planning and designing procedures for a food and beverage establishment is essential for a successful establishment. Procedures are the cautions taken to ensure that the operation is running effectively and efficiently to meet demands of the customer, with an effective and efficient operation it may reduce the complication of keeping customer relationships intact with the business. Making good decisions about operational procedures is an important characteristics to ensure that all processes and steps are taken to a degree of high quality standards and are delivered so it meets the requirements of a customer or goals set by the organization. Business that have effective practices can produce products and services that meets a high quality standards that can be delivered as the establishment inputs an effective effort into procedures such as supplies, customer orders, and payment that enable the organization to grow. Doyle, Bell and Smith (2010) examine that procedures was needed for an effective operation, for example procedures can resolve problems like poor customer servicing can be resolved by putting 100% effort of service to all customer no matter if it large or small, so that all customer are treated equally also on other hands like issues such as inventory efficiency, can be arranged so that the establishment is aware of stock control procedures and structures so that there is enough stock for sales. An establishment with a solid control on procedures allows effective and efficient operations bu... ... middle of paper ... ...9596110510597570 Rodgers, S. (2008). Technological innovation supporting different food production philosophies in the food service sector. International Journal of Contemporary Hospitality Management, 20(1), 19-34. Doi: 10.1108/09596110810848541 Rubini, L., Motta, L., & Di Tommaso, M. R. (2013). “Quality-based excellence and product country image: Case studies on Italy and China in the beverage sector. Measuring Business Excellence, 17(2), 35-47. Doi: 10.1108/13683041311329429 This, H. (2006). Molecular Gastronomy: Exploring the science of flavour. Columbia University Press, New York, NY. Wu, Z., Roboson, S., & Hollis, B. (2013). The application of hospitality elements in hospitals/practitioner application. Journal of Healthcare Management, 58(1), 47-62. Retrieved from: http://ezproxy.aut.ac.nz/login?url=http://search.proquest.com/docview/1287979397?accountid=8440
The sample represents all U.S. regions and several different hotel location types, including city (47.7%), suburb (15.2%), airport (15.2%), and resort (21.9%). The total data presented here are from hotel managers (N = 98) and hourly employees (N=66) who completed a baseline survey followed by daily diary telephone interviews for eight consecutive days.
This report discusses my applied study period work experience where I worked at The Midland Hotel. I chose to work at The Midland because I wanted to gain experience at a hotel located in the United Kingdom because I wanted to have a global view of the hospitality industry. In this report, I intend to cover the following areas: an overview of the business, structure of the company, current market position, product information and a critical evaluation of my own experience.
Our food culture has entered a social environment, making it a part of our identities. This easy spread of information also causes people to see new foods, and it makes them want to try new foods. The expansion of a population’s taste pallet, also leaves us wanting to try more and more new things. This demand for an ever increasing variety has also caused our society to create more types of new foods, or more combinations of existing foods.
Operations management is essential for the survival and success of any organization. According to Heizer & Render (2011), operations management (OM) is the set of activities that creates value in the form of goods and services by transforming inputs into outputs. Operations managers today contend with competition, globalization, inflation, consumer demand, and consistent change in technology. Managers must focus on the efficiency and effectiveness of processes such as cost, dependability, distribution, flexibility, and speed. The intent of this paper is to discuss the processes and operations management of the Kroger Company.
Hcareers, (2013) Must-have Hospitality Skills Employers Want To See [Online] Hcareers. Available from: [Accessed: 10 Dec 2013].
Davidson, M.,C.,G,McPhail, R & Barry, S. (2011). Hospitality HRM: past, future and future. Centre for Tourism, sport and service innovation. 23(4): 499-503, Texas A &M University.
The purpose of this project is to know how operations management contributes to the competitive advantage of McDonald's. In this project I have also discussed the theoretical stand point of inventory, capacity management, lean synchronization and quality management and how they impacted on the organization. For this purpose I have selected McDonalds to obtain necessary data and its analysis.
In this report the industry context will be analysed using three contrasting hospitality businesses. The contrasting hospitality businesses will be Wivenhoe House as a boutique hotel, Milsom’s, which describes itself as ‘relaxed bar/ brasserie and hotel’ (Milsoms, n.d.) and Novotel near tower bridge. The management structure will be compared in each of these three businesses and staffing deployment and operational characteristics will also be discussed. The three business’ products and services will be evaluated critically and recommendations will be given as well. Finally one guest satisfaction system will be chosen for each business and will be discussed to see if the system helps the business to respond to changing customer needs.
How do businesses coordinate the flow of supply from factories to the consumer? How do companies decide what to produce? What is common amongst all top managers at every mature company? The commonality between these questions are internal problems, they use operations management to solve the internal problems. Starting with an operating strategy, where the planning begins. How can a company plan out its day-to-day operations to cut costs and increase efficiency? The first step to successful operations management is to have an operations strategy. An operations strategy as defined by Slack & Lewis (2002) is a combination of all decisions made that effect the long-term capabilities of an operation and their contribution to the companies overall strategy. Operations strategies focus on identifying where and how in the operations process change can be made to help the business. From there the management team moves to focusing on Process Design. Process design is key because it is the physical steps that the company will take to fulfill the operations strategy. Towards the end of the process,the common place in the operations where many companies loose the most money, is in inventory management. Often companies overstock their inventory and it results in a high product cost. Inventory levels are also a good indicator of company health drawn from the fact that a large oversupply usually means sales are not at the same levels as forecasted. Drawing from all three the commonality is in decreasing overhead and increasing productivity creating a leaner organization. From the operations strategy to the process management to the inventory manage...
In the 1970s and 1980s, China's restaurants were mainly state-owned enterprises and collective-owned enterprises. After economic reform and opening up, however, the restaurant industry experienced dramatic changes. Huge quantitative expansion, scale-based chain development and brand upgrading, were areas of significant change.
If you are interested in a management career in hospitality industry it is good to research the management position that you may be interested in. Find out what the different positions are is a good way to start your research. The two different industries within the hospitality industry are the Hotel and Lodging industry and the Restaurant industry. The different top management position in the Hotel and Lodging are: General Manager, Director of Human Resources, Director of Food and beverage, Director of Rooms Division, Director of Sales and Marketing, Director of Engineering, Director of Accounting. The different top management for the restaurant industry are: General Manager, Kitchen Manager, Bar Manager, and Dining Room Manager.
Knowles (1996:2) describes the hospitality industry as ‘any combination of the three core services of food, drink and accommodation … a blend of ‘tangible and intangible elements’ - and the service, atmosphere and image that surrounds them.’ (CTH 2010)
Molecular gastronomy is the innovative way of cooking that combines culinary arts with science. As food is prepared and combined in what is called the colloidal system,ingrediens go through physical and chemical changes. Chefs use theyrartisitic and technical skills to influence the foods tranformations.These mechanisms turn basic foods into modern sensory experience. Molecular gastronomy as we know it now, was not always called this.Originaly it went by the name ``molecular and physical gastronomy`` it was founded in 1988,by French chemist Dr. Herve This and physics professor Nicholas Kurti.Kurti Kurtis was fascinated in applying science to culinary arts and which was observed
Molecular gastronomy is the innovative way of cooking that combines culinary arts with science. As food is prepared and combined in what is called the colloidal system,ingrediens go through physical and chemical changes. Chefs use theyrartisitic and technical skills to influence the foods tranformations.These mechanisms turn basic foods into modern sensory experience. Molecular gastronomy as we know it now, was not always called this.Originaly it went by the name ``molecular and physical gastronomy`` it was founded in 1988,by French chemist Dr. Herve This and physics professor Nicholas Kurti.Kurti Kurtis was fascinated in applying science to culinary arts and which was observed as far back as 1969,when he gave a talk in Royal institution in London and the title of talk being ‘The physics in the kithcen`which he managed to woo the audience members by freshly invented microwave oven to produce an `reverse baked Alaska` (kurti and kurti 1988).Herve this experimentation with different flavours and recipes and his introduction to Nicholas kurti forwarded him to create food practise which was ultimately called molecular gastronomy.
Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. Innovation can come in different forms depends on the company’s objective. KFC, one of the most popular fast-food restaurants by the Yum! Brands, chooses to be innovative for their business model. Although, there is a huge amount of fast food chain available in the global market, KFC found the key to stand out from the intense competitive environment. By expanding the business to China, KFC learned unprecedented success by being different, not by being the same. The company’s business model is all about adapting to the local culture and understanding the needs of the Chinese market. Three main innovative strategies of KFC in China are localizing the menu, understanding the Chinese culture, and hiring local management.