International Food and Beverage Management

862 Words2 Pages
bulb-icon

Recommended: Importance of planning in construction project

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

Show More
Related

  • Operations Management of the Kroger Company

    2178 Words  | 5 Pages

    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.

    Read More

  • Nt1330 Unit 3 Assignment

    998 Words  | 2 Pages

    Our mission is to provide our customers with the best products and services that we have created a new market space for. We strive for 100% customer satisfaction and taking what used to be multiple purchases of software into one operation system. That can increase many aspects of the important sectors within the restaurant industry. I.e. decrease employee-training time, increase outputs, real-time record keeping ‘including inventory’, and more.

    Read More

  • Fast Casual Industry: A Competitive Analysis

    1004 Words  | 3 Pages

    In order for any restaurant to keep up, they have to be willing to learn and implement instead of sitting back and expecting repeat customers for a location with menu options that never change to accommodate its customers. When a restaurant thinks bigger, acts quicker, and moves faster they are more likely to stay ahead of their competition. Sanjiv Rasdan (2016), Senior VP of operations for Applebee’s USA, points out three key opportunities that he believes are key to this strategy: food, experience and environment, and keeping ahead with

    Read More

  • Molecular Gastronomy Essay

    1421 Words  | 3 Pages

    After researching "what is Molecular Gastronomy "I found that it is a scientific approach to cooking1. Peter Barham physicist describes it as "The application of scientific principles

    Read More

  • Careers in Lodging and Food and Beverage Management

    1380 Words  | 3 Pages

    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.

    Read More

  • The Impact Of Food Culture

    1804 Words  | 4 Pages

    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.

    Read More

  • The Fast Food Restaurants Industry: Macdonalds's

    1191 Words  | 3 Pages

    competitors, serving as a role model to other global food service, and its drive thru innovation.

    Read More

  • History Of Molecular Gastronomy

    1279 Words  | 3 Pages

    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

    Read More

  • Panera Bread Case Study Answers

    1154 Words  | 3 Pages

    is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of

    Read More

  • Starbucks in the Australian Market

    1319 Words  | 3 Pages

    Companies all over the world varies but yet shares a common challenge, that is to solve problem not only effectively and efficiently but also creatively. The P-O-L-C framework which stands for Planning, Organising, Leading and Controlling plays a major role in both the company’s survivability and success. The SWOT analysis looks at both internal and external factors that can affect the Starbucks’s performance. The purpose of this report is to define and analyse how Starbucks respond and should have respond to the change of its external environment on the cofee market,This report will also identify and disscuss how The P-O-L-C framework and can help starbucks to compete and reduce the loss of their failing peformance in the Australian market and how SWOT analysis helps to define some externalities that can be a threat to Starbucks.

    Read More

  • China Restaurant Industry Analysis

    790 Words  | 2 Pages

    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.

    Read More

  • Baked Potato Restaurant Market Analysis

    1710 Words  | 4 Pages

    An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.

    Read More

  • What Is Molecular Gastronomy?

    871 Words  | 2 Pages

    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.

    Read More

  • Operations Management: McDonald's Competitive Advantage

    3031 Words  | 7 Pages

    On completion of this project I have learned that how operations and managements are implemented in the organization, where the company being leader in the food service industry.

    Read More

  • Importance Of Service Quality In Restaurant

    724 Words  | 2 Pages

    The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are:

    Read More

More about International Food and Beverage Management

Open Document