Intra-Department relationship

-
INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
Post a Comment

THE ROLE OF CATERING ESTABLISHMENT IN THE TREVEL AND TOURISM INDUSTRY

-

THE ROLE OF CATERING ESTABLISHMENT IN THE TREVEL AND TOURISM INDUSTRY


The travel and tourism industry is one of the largest and most profitable industries in most countries. While on one hand, increased stress levels are forcing a lot of working professionals to take regular breaks and holidays throughout the year; on the other hand , there has been a remarkable change in people’s mindsets which encourages people to go on vacation and appreciate the cultures and environment of different places.

One of the aspects of hospitality service is catering. It means professionally organizing the supply of food and beverage, rooms and managing social events.

In the 1940’s the term “hotel and catering industry” was coined to include the economic activities of undertaking whose aim was to satisfy the demands of food, drink and accommodation away from home. The industry has expanded rapidly in the last few decades. It is established that one in every four meals is planned, prepared and served outside the home.

The modern catering industry dates back to the inns of the biblical period, which served food and accommodation to travelers. Inns, taverns, cook shops and tea & coffee houses gradually built up the industry through the ages. It was also influenced by religious orders and houses of nobility, which catered to a large number of people.

The role of catering establishment is defined by its social and economic importance. It increases employment prospects and with the expansion of international tourism it contributes to the national economy. It provides food and accommodation to people of all ages in all walks of life at any time of day or night and in every situation; the one thing in common being the need for food to be cooked and served. However, groups of different ages may have different requirements. These habits may depend on social, religious, national, traditional, geographical and medical situations. The responsibilities of catering establishments include an awareness of the customers, their requirements and the method employed to meet these requirements.

The catering industry is considered one of the fastest growing industries in terms of numbers employed. Jobs exist in hotels, clubs, hospitals, canteens and other welfare units. These establishments exist in public and private sector. The catering establishment plays a substantial role in supporting the travel and tourism industry and earns a considerable amount of foreign exchange.Some of the catering establishments include hotels, restaurants, healthcare, hospitals, convalescent centers, airline catering, railway catering, marine catering, event management, community distress/disaster catering, etc.

The catering establishment has a wide scope for growth in India. According to the FHRAI (Federation of Hotel And Restaurant Association of India), the third economic census conducted in 1990, estimates that there are approximately 50000 restaurants in India in the organized sector. This figure is expected to rapidly increase as a result of the changes in demographic and economic factors.

Likewise a report of the planning commission has forecasted that 17% new jobs will be created in the service sector in the country in the next 10 years. In developed countries, the service sector is growing faster than the manufacturing sector and it is a dominant source of direct and indirect employment. There is a shortage of trained professionals in other countries also and employment opportunities are in abundance. A job is created every 2 to 4 seconds in the tourism industry worldwide.

2.1The Meal Experience:

A professional server must understand why people eat out. The main aim of food and beverage operations is to achieve customer satisfaction. In other words, to meet the customer’s needs.The needs that customer might be seeking to satisfy are:

Hunger: (Physiological) is the basic need for survival. The body needs food for energy and sustenance. People may satisfy this basic need by buying food from any stall or outlet based on availability and budget.

Convenience: (Economic) is an intangible factor that forces people to eat out. Many people who do not have time or resources to prepare meal at home, find eating outlets convenient. There are outlets that cater to all segments of society.   e.g Working people go to an outlet that can provide them food within the given time and budget for a particular meal. Shoppers may combine their meal with shopping and mall food court.

Social Occasions: (Social) are great reason why people eat out. Businessmen may want to entertain their clients or families want to celebrate birthdays, anniversaries, religious festivals, etc. in a specialty restaurant. Up market restaurants cater to status and social needs.

Entertainment: Need for enhancement of self –esteem, fulfilling life style needs, the need for variety, as a result of advertising and promotion are great reasons to eat out. That is why restaurants go beyond food and provide costumes, showmanship, impulse buying, décor, music etc. to create an amusing environment.

How do People Choose a Restaurant?
  • Reputation:
  • Price:
  • Atmosphere:
  • Quality:
  • Uniqueness:
  • Portion Size:
  • Consistent Standards:
  • Service Levels:
  • Location:

Location: India

Comments

Post a Comment

Popular posts from this blog

Intra-Department relationship

-
INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
Read more

Station Waiter

-
STATION WAITER Station Waiter is known as the Captain. He is responsible for the actual service of food and beverage. He is responsible to maintain his own station and side-boards. He is responsible to settle the bill before the guest departs. He is responsible for the clearance of his tables and side-boards. He is responsible to receive and give a proper hand-over from the preceding to the following shift respectively. He is supposed to carry-out the additional responsibilities which are allotted to him by the senior captain. The steward is supposed to carry out the maintenance of stock of cutlery, linen, crockery at all times in a shift. The steward is supposed to suggest a food and beverage dish to a guest and/or when required.
Read more

Welfare Catering

-
WELFARE CATERING This category of catering is done not for the objective of making money but as a welfare measure for the target group. One of the major factors in such kind of catering is the consideration of the cost. Since this kind of catering is done as a welfare measure and no profit is expected, so cost becomes a very important factor. Non-commercial operation include catering services in institution such as prison, schools, hospitals, and industries, colleges, universities and old age homes . Among the different branches of welfare catering , the following are the most important ones: Industrial Catering Institutional Catering Service Catering 1 Industrial Catering This branch of welfare catering is carried out in the industrial units or manufacturing units. In the manufacturing industries food is cooked for three levels of employees. They are the shop floor level workers, the supervisors and the managers or executives. While the menu is planned for the s
Read more