HOTEL OPERATIONS (FOOD & BEVERAGE)
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