Consumers’ expectations of food and beverage have risen and they are more discerning and adventurous with their menu choices. As a result the benchmark for the food and beverage department of a hotel has been raised and is more important than ever.

Hotel Operations – Food and Beverage personnel are often responsible for:

• In-house restaurant
• In-house bars
• Special events catering
• Room service
• Quality control
• Inventory management
• Staff scheduling
• Menu development
• Sommelier
• Compliance with health and safety regulations
• Supplier sourcing and management