The Main Aspects of Food and Beverage Service Management in Hotel
1. The menu setting, the style of hotel’s food and beverage, the purchase of facilities and the human resources should be based on hotel’s character after grasping the need of the market.
2. Work out and obey the service standard of hotel’s food and beverage so as to maintain and improve the service quality of hotel’s food and beverage.
3. Study and develop new types of food and beverage in order to enhance the ompetitive ability and increase the benefit.
4. Emphasize and carry out the sales and marketing of food and beverage product so as to create the unique sale point.
5. Guarantee the hygiene as well as keep the cost in control reasonably.
6. Explore the potential of human resources in order to maintain the industrial quality.
