Hospitality: Management and Beverage Operation Essay

In relation to hospitality and catering, the non-commercial or “public” sector exists in the form of hospitals and institutes of education. Organisations in the commercial sector are privately owned and exist solely to find a niche to exploit to make money. While money-making is still a factor in the private sector, it is not the main goal. With the primary goal, demographic and expectations of the target audience, along with location and budget, all taken into account, different areas of the hospitality and catering industry begin to differ widely.

The hospitality industry is a very lucrative and rewarding career choice. Choosing a career in this field is not for the faint at heart. A career in this industry requires an individual that is ambitious, self-motivated, and has a charismatic personality. However, the hard work comes with many personal and financial rewards. Hospitality covers all careers that can come underneath the lodging, restaurants, event planning, theme parks, transportation, and tourism. However, this paper will go in depth explaining the role of general management, growth of employment, and human

This sector works closely next to some other sectors within the hospitality industry. People frequently enter this moving sector from the fast food (quick service) outlets, restaurants, bars, cafes, pubs, catering or food services. Hotels were always major providers of food services, entertainment (business and conference services), leisure and sporting. (Cooper and Shepherd, 1998)

Maria Ransom Strayer University Alexandria Campus Professor: Jennifer Gallagher HTM 100 - Principles of Hospitality and Tourism Management February 3, 2012

Abstract This article makes some predictions about the future by considering operational issues in the "rst part of the next century. Hospitality operations management is considered at two levels * the "rm level at which strategic operations management takes place; and the unit level. It is proposed, using a model developed by Jones (1999, International Journal of Contemporary Hospitality management), there are seven strategic concerns: location, integration, a$liation, con"guration, organisation, implementation and adaptation.

Robert Ford, William Heisler and William Mccreary Cornell Hospitality Quarterly 2008 49: 191 DOI: 10.1177/0010880407306361 The online version of this article can be found at: http://cqx.sagepub.com/content/49/2/191

Workforce diversity is a multifaceted occurrence to manage in an organization. The management of workforce diversity as a method to increase organizational effectiveness cannot be ignored, especially with current changes widespread across the globe. “It is argued that organizations that value diversity will definitely cultivate success and have a future in this dynamic global labor market” (Jain and Verma, 1996).Workforce diversity management has become an important matter for both governments and private administrations. Its importance has mainly been brought about by the free movement of labor due

Sagar Patel (4632618) Submitted to: Dr. Prakash Vel University of Wollongong Dubai 1 Table of contents 1. Executive summary ......................................................................................................................... 1 2. Introduction to the restaurant industry ............................................................................................ 1 3. Research methodology ...................................................................................................................

Diversity internationally would be an issue that many arise for HR. According to their website, embracing and empowering a diverse workforce has been a part of the McDonald’s culture for decades. In the mid 1970s, then McDonald’s CEO, Fred Turner, developed an initial diversity framework, and in 1980, the company hired their first official head of diversity. Back then, it was just the right thing to do. Today, it is a business imperative. Patricia Harris is McDonald’s Global Chief Diversity Officer and V.P. of Inclusion and Diversity. She states that "any company that hopes to serve a diverse customer base across the United States, and around the world, must reflect that same diversity in the restaurants, where we meet our customers face to face, and throughout our organization, where we design our products and services with the distinct wants and needs of our customers in mind. And our business results reflect the validity of mirroring our customers throughout our system very clearly." Diversity is helping McDonald’s manage differences in culture. According to the article, McDonald’s recently stated that greater emphasis will be placed on the growth of traditional restaurants on an international level.

The Hospitality Industry is a very broad. There are numerous Departments and job opportunities within the industry, and each of those Departments needs talented Manager for the accomplishment of the Job. Lodging, such as resorts, motels, hotels, cruises, is one of the largest employers in the hospitality industry. There are many employment opportunities, and different routes seized within this industry such as Regional Manager, General Manager, Human Resource, Assistant General Manager, Guest Services Manager, Housekeeping Manager, Sales Management, etc...

A food and beverage manager oversees all operations related to food and beverage in an institution. This may include budgeting, handling profit and loss, planning a menu, advertising the establishment etc. Their job involves constantly coming up with innovative ideas to ensure the restaurant can face competition and keep up with the ever changing food industry. They also establish proper communication between the front and back of house staff to ensure smooth functioning in the restaurant. While deciding and implementing any changes in a menu or menu style, a lot of factors need to be considered like the effect on labour cost, food cost, level of skill required to make the items on the menu, budget etc.

Data for this study was collected using a questionnaire from a sample of previous participants in the ILO hospitality training programs. The ILO project has implemented a series of training workshops aimed at improving competitiveness of hospitality sector. Each training workshop was delivered over five continues full training days during March and December 2015. Twenty one training workshops were conducted for a total of 435 participants from 74 hotels and resorts in the Red Sea Governorate. Stratified random sample was used in the current study. The population (435 training beneficiaries) is divided into 21 stratums representing all training workshops. The researcher received the lists of training

Restaurant is a business establishment where meals or refreshments may be purchased and it is also a place where people pay to sit and eat meals that are cooked and served on the premises. Restaurants can be lunch room, cafeteria, canteen, fast-food place. Restaurants are more important than ever. Beyond the basic purpose of restaurants to provide food and drink, restaurants have, historically, fulfilled a human need for connection and shaped social relations. Restaurants and cafés abound. All the major world cuisines are on offer, including fusion and Pacific Rim cooking. Hamburgers reached New Zealand in the late 1940s and early 1950s and were established in the cities by the mid-1960s. Pizzas followed a few years later, The first restaurant chain to open was Kentucky Fried Chicken (now KFC) in 1971. Pizza Hut in the year 1974 and McDonald’s in the year 1976 followed. But in the year 2001, a survey found that the traditional British fish and chips were still the most popular fast food. The dominance of people from Britain among New Zealand’s immigrants was reflected in the country’s food habits. Until about the 1950s, New Zealand cooking was based almost exclusively on Britain’s. From the 19th century on, the amount of meat eaten by New

The literature in this chapter covers the main areas of research; expectations of employers and employees in the fields of Education and Hospitality and Tourism, the alignment of education with industry needs in fields of Education and Hospitality and Tourism, interactions between Baby Boomers, Generation X and the Millennials, organizational Leadership trends. The literature shows that interpersonal relationships are one of the driving forces in employee success. Relationships developed between staff members, administration, and participants play a large roll in emerging professionals experiences in the workforce.

The food and beverage department is a much known part of the hospitality industry. In restaurants, 70% of the profit would mostly come from the consumption of the beverages from the bar. With the people’s fascination when it comes to wines, cocktails and other beverages combined with good music, this makes the bars a very popular destination to the market.