Организация питания в гостинице

• Номер работы:
  292404
• Раздел:
  Все работы   →   Рефераты и реферативные задания   →   Английский язык
• Год добавления:
  05.04.2014 г.
• Объем работы:
  3 стр.
• Содержание:
  Catering in Hotels
  The hotels, catering and tourism sector is one of the fastest growing sectors of the global economy. Effectiveness of its development depends greatly on the quality and range of services it offers. That is why the paper is aimed at studying main problems of customer service in hotel catering industry. In particular, first the paper outlines food & beverage manager requirements and responsibilities. Then it examines types of catering. And finally it studies forms and techniques of food and beverage service.
  
  Thus, considering personal characteristics, responsibilities and skills of food & beverage manager, a first-rate manager in this sphere is:
  1) someone with excellent organizational skills;
  2) a good leader and manager of diverse staff: an average 5-star hotel numbers some 400-600 staff working just in the food and beverage area; and the manager has to oversee a site manager and kitchen manager, and to a lesser extent all of the employees reporting to him;
  3) a human resources “expert” who must know how to hire and train staff and set up training manuals and routines for the operation;
  4) an excellent communicator;
  5) a numbers person: without math skills, one can"t manage food, beverage and labour costs (Dhawan, 2012: 58);
  6) passionate about foods, wines and customer service, on top of having the latest food and beverage knowledge;
  7) a trend-watcher;
  8) detail-oriented, knowing exactly which products are right for an operation (Meddock, 2013: 57-58).
  To continue, concerning types of catering, there are two main types of catering:
  1) on-premises catering – is held on the physical premises of the establishment or facility that is organizing / sponsoring the function (any function - banquet, reception, or event).
  
  …………..
  
  
  
  References:
  1. "Hotel Management Colleges & Career," LearnHub. Learnhub Marketing, n.d. Web. 04 Apr. 2014. .
  2. Dennis, R. Cousins, J.A. “Food and Beverage Service,” Tourist, March, 2011.
  3. Dhawan, V. Food and Beverage Service. Daryaganj, New Delhi, Delhi: Frank Bros. & Co., 2012
  4. Meddock, S. Profile of the Hotel and Catering Industry. Oxford: Heinemann Publishers, 2013.
  
  ...............
• Выдержка из работы:
  Некоторые тезисы из работы по теме Организация питания в гостинице
  Catering in Hotels
  The hotels, catering and tourism sector is one of the fastest growing sectors of the global economy. Effectiveness of its development depends greatly on the quality and range of services it offers. That is why the paper is aimed at studying main problems of customer service in hotel catering industry. In particular, first the paper outlines food & beverage manager requirements and responsibilities. Then it examines types of catering. And finally it studies forms and techniques of food and beverage service.
  
  Thus, considering personal characteristics, responsibilities and skills of food & beverage manager, a first-rate manager in this sphere is:
  1) someone with excellent organizational skills;
  2) a good leader and manager of diverse staff: an average 5-star hotel numbers some 400-600 staff working just in the food and beverage area; and the manager has to oversee a site manager and kitchen manager, and to a lesser extent all of the employees reporting to him;
  3) a human resources “expert” who must know how to hire and train staff and set up training manuals and routines for the operation;
  4) an excellent communicator;
  5) a numbers person: without math skills, one can"t manage food, beverage and labour costs (Dhawan, 2012: 58);
  6) passionate about foods, wines and customer service, on top of having the latest food and beverage knowledge;
  7) a trend-watcher;
  8) detail-oriented, knowing exactly which products are right for an operation (Meddock, 2013: 57-58).
  To continue, concerning types of catering, there are two main types of catering:
  1) on-premises catering – is held on the physical premises of the establishment or facility that is organizing / sponsoring the function (any function - banquet, reception, or event).
  
  …………..
  
  
  
  References:
  1. "Hotel Management Colleges & Career," LearnHub. Learnhub Marketing, n.d. Web. 04 Apr. 2014. .
  2. Dennis, R. Cousins, J.A. “Food and Beverage Service,” Tourist, March, 2011.
  3. Dhawan, V. Food and Beverage Service. Daryaganj, New Delhi, Delhi: Frank Bros. & Co., 2012
  4. Meddock, S. Profile of the Hotel and Catering Industry. Oxford: Heinemann Publishers, 2013.
  
  ...............