What is food and beverage service all about
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Food & Beverage
The food and beverage sector grew out of simple origins: as people travelled from their homes, going about their business, they often had a need or desire to eat or drink. Furthermore, going out to a restaurant is the number one preferred activity for spending time with family and friends Restaurants Canada, a. Look at Figure 4. As you can see, Americans spend significantly more of their total food dollars in foodservice establishments than in grocery stores, and in Canada we spend more of our total food dollars in the grocery store than we do in foodservice operations. For a perspective on how sales are distributed across the country by province, and how different foodservice operations perform in terms of revenue sales dollars collected from guests , look at Tables 4. Table 4.
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Food and Beverage Services - Basics - Food and beverage services sector The most known commercial catering establishments are — hotels, all kinds of.
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Food and beverage services sector contributes a great deal to the profits in hospitality industry. With the increase in importance of business meetings, a range of personal and social events, a large number of customers visit catering establishments frequently. Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. The customer visits the premise to avail the food service. The most known commercial catering establishments are — hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and bars. These establishments often run under contracts.
The food and beverage service is part of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The Restaurant Manager looks after the overall functioning of a restaurant. He holds an FSS certificate that needs to be no more than five years old. The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and orderliness in the commercial kitchen so that the kitchen staff can work efficiently.
Our mission is to make food and beverage the heart and soul of our hotels by thinking like restaurateurs and delivering an experience that is excellent, relevant and authentic. But our environment has changed: new travelers hunger and thirst for ever greater simplicity, excellence and authenticity and are demanding and tasteful in the way they choose their addresses. This, is the key transformation that we have made at Accor. The public have become real experts, and demanding experts at that! Before choosing a venue for lunch or a drink, our guests spend a long time perusing online reviews and ratings. They spend less and less time sitting at the table, but are hungry for simplicity, quality and transparency: they are concerned about the provenance of the food they eat and its impact on their health. First, by delivering excellence with authenticity and simplicity , which means the basics have to be perfect.