Food and Beverage Essay

In most hotels, Food and deglutition can be a heart. Man cannot live without her/his own heart, as easily as a hotel cannot shine and lasting without a good Food and crapulence slit. http//fandb regimen. com/fb-mean- nourishment-and- swallow/. How forever, regimen and boozing outlets are usu bothy less clearable than their superior counterparts. According to Kirby D. Payne, CHA , there are galore(postnominal) reasons why hotel Food and potable profits are not what we would like them to be.This is quite understandable, after all why should we focus so heavily on Food and Beverage when for the time and money spent it testament never be as profitable as the Rooms Division. http//www. hotelonline. com/Trends/Payne/Articles/IncreasingFoodBeverageRevenues. html. If we draw a deep sense about the role of food for thought and boozing at heart hotels, as well as the factors effecting its profitable ability in hotels, it will help us to not only find the appropriate solutions for these factors, but also to coiffe the Food and Beverage section within hotels more profitable than its real status.First of all, we need to understand the role of Food and Beverage within hotels. As we know, a hotel has to have twenty four hours a daylight portion to have a star rating a find out measurement to evaluate the success of a hotel. In order to belong a five star hotel, eaterys in Food and Beverage section within hotels have to point-blank twenty four hours a day, seven-spot years a week, and three hundred and sixty five days a year. Or in a four star hotel, the in room dining has to hand at least from sixteen to 18 hours a day. Michael Haynie, SR. President, Parkway Hospitality Management mentioned that full service hotels mean that they are included a restaurant. Limited service just describes hotels without a restaurant. (http//parkwaymgt. com/news/25-hotel-food-and-beverage-a-profitable-venture. The food and beverage services that a hotel has will co ntribute to the star rating that a hotel can earn. Moreover, food and beverage outlets can enhance nodes experience about the hotel, as well as make guests more enjoyable about the hospitality service that they are using.Doug Fiedler, an associate of The Hotel Solutions Partnership Ltd indicated that food and beverage can be any a revenue enhancer, or a drag on the cash in hand of any hotel or resort. Emotional connections are more important than ever with guests. Guests are seeking experiences, not just a functional meal in a restaurant. Thus, any good food and beverage public presentation has a focus on three key things financial performance, guest satisfaction and employee engagement http//www. hospitalitynet. org/news/4053355. html. There are numerous reasons why food and beverage section is less profitable than other freestanding counterparts.First is the effect of star rating concept on food and beverage service. As mentioned above, food and beverage section within hote ls has to open twenty four hours a day. They dont have choices to have operation hours like normal standardized restaurants which can have options to open and close their business when they want. Hour of operation requirement makes food and beverage section within hotels cost more in staff training, food inventory and menus choices. The second effect of food and beverage profit is the caution and staffing structure.In a hotel, there are multiple food and beverage outlets such as bars, banquet, cafe, restaurants, room service IRD, etcEach outlet needs different charge team and different staffing structure . As food and beverage management A review of change by Michael Riley, enlighten of Management, University of Surrey, Guildford, UK, food and beverage management as an activity resides in many roles and carries various labels across different outlets. By contrast, a standardized restaurant just needs a manager, few supervisors and some bartenders to run the business. rough resta urants just has a manager as a chief.Thus, the complex management and staffing structure can reduce the profitable ability that a food and beverage section can bring to a hotel. The last but not least effect of food and beverage profit is the lieu and design of outlets. According to Hanson, 1984 Siguaw & Enz,1999, hotel food and beverage managers do not mostly have the freedom to select locations within the property as the reflection or layout of the building is more likely to dictate this. This disadvantage prevents outlets having a great view to attract customers coming to earn more profit for them.