Hospitality: Management and Beverage Operation Essay

1176 Words Jun 30th, 2014 5 Pages
1、From a food and beverage manager’s perspective – Why is managing the diversity of an international food and beverage operation so important? Discuss this by using a system, or process, or method and/ or technique

In the hospitality industry, managing the diversity of international food and beverage operation which is important from a food and beverage manager’s perspective can improve the quality of the hospitality services, reduce high turnover in hospitality management and make more profit from the food and beverage operation. Hospitality workforce is consisted of diverse population and visible and non-visible differences which are included gender, age, background, culture, religion, race, disability, personality, and work style.
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Due to this situation, the labour mobility and turnover are high. Thus, managing diversity in food and beverage operation must need a perfect system or an improved method as foundation. Systematic in the design, planning and control of a food and beverage operation must be concerned by international food and beverage manager. And also, management of the operation systems within a food and beverage operation must be considered by international food and beverage manager. What benefits will be brought into international food and beverage operation by understanding the systems? To sum up, there are three benefits. Firstly, control of resources which is implemented the systems inputs aim to reduce wastage. Secondly, efficient and effective operation can perfect international food and beverage services by using systems processes. Finally, the systems outputs assure what goal the hospitality organization can achieve.

The hospitality education and training can provide hospitality worker an opportunity that improve themselves and understand the diverse workforce. The hospitality education and training are the techniques which can complement the international food and beverage management. Lynch (as cited in Robinson, 2005) pointed that” business management foci currently in vogue with hospitality and food and beverage operations education and practice” (p. 70). In other words, in order to provide effective…

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