Essay On Food And Beverage Service Operations

Food and beverage service  operations involve the collection of the raw materials from different producers, preparation of the beverage, recording the transaction, and properly keeping them. The guest mix has improved since the 19th century when there was the introduction of the canning process and pasteurization. These processes have made the preservation of food and beverages possible thus enabling the companies to invest in them. When seeking guest feedback, first the responses of the guest are collected involving the positive and negative ones then analyses are made from the data collected.

 

 

The necessary actions are then taken to manage the feedback so that the business may succeed. The operations of  marketing strategies involve establishing a relationship with the consumers and the distributors. It also involves creating awareness of the existence of the brand in the market (Viljoen at el., 2014). The managers and the other senior-most employees are the major people involved in coming up with the market strategies. The special promotions which can be offered to attract more customers involve offering discounts, after-sales service, and organizing shows and exhibitions. This aims at familiarizing the products with the consumers so that may buy more products from the organization.

 

 

Food and beverages can also be sold to the other suppliers and the other complimentary businesses like hotels and the community as a whole. The most surprising thing with the marketing system is that most entrepreneurs risk a lot in promoting their products but are not sure whether they have achieved their target as no immediate feedback sometimes (Pol at el., 2019). I have learned that no risk, no gain in business. The most beneficial thing is that entrepreneurs gain a lot of experience to manage their life.

 

Viljoen, A., Kruger, S., & Saayman, M. (2014). Understanding the role that the Quality of Work Life of food and beverage employees plays in perceived service delivery and productivity.     Southern African business review, 18(1), 27-52.

 

 

Pol, R. S. (2019). Operational challenges faced by Food and Beverage service employees in Five-star Hotels of Pune and Mumbai city. Think India Journal, 22(10), 391-402.