TAILIEUCHUNG - Lecture Hotel management and operations (5th Edition): Chapter 6.4 - Michael J. O'Fallon, Denney G. Rutherford

Best practices in food and beverage management. One critical attribute of successful hotel and food beverage outlets is their ability to appropriately respond to the changing needs of the market while maintaining a profitable operation. Some restaurants fail to provide menu choices, ambience, or service desired by the dining-out market, and therefore frequently operate at a loss. | Best Practices in Food and Beverage Management Judy A. Siguaw and Cathy A. Enz Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Introduction One critical attribute of successful hotel and food beverage outlets is their ability to appropriately respond to the changing needs of the market while maintaining a profitable operation. Some restaurants fail to provide menu choices, ambience, or service desired by the dining-out market, and therefore frequently operate at a loss. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. The authors identified a group of best-practice food and beverage champions that had developed best practices to successfully accomplish the strategic charge of profitability meeting customer needs. Boulders, the Breakers, Country Inns and Suites, Four Seasons and Regent Hotels and Resorts, the Greenbrier, Hyatt Arlington Hotel, the Pierre, Walt Disney World Resorts and Theme Parks, the Waldorf-Astoria, and Wyndham Hotels and Resorts. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved The Best Practices The best practices adopted by the champions can be broadly categorized into three areas: One group stresses providing a high-quality F&B product. A second group emphasizes the elements of restaurant concept and design. The final group focuses on controlling costs and generating additional revenues. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Focus on Product Quality The problem for the Boulders was that the variety and quality of the produce it was obtaining were not up to the resort’s high standards. Solution – created the position of food forager. Wyndham Hotels and Resorts wanted to be a leader in food and beverage innovation, quality, and service. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Focus on Product Quality Cont. Wyndham’s efforts included: Reengineering menus and recipes. Reconceptualizing its restaurants. Modifying dining rooms and .

• Du lịch
• Hotel management
• Hotel operations
• Hotel management and operations
• Hotel management system
• Hospitality industry
• Beverage management
• Hotel performance
• Hotel organization structure
• Hotel general manager’s job
• Hotel lobby
• Hotel engineering function
• Contemporary hotel catering
• Hotel pricing
• Hotel Sales Organization
• Final year hotel management students
• Hotel Management Graduates
• Human capital requirement
• Multinational hotel companies
• Hotel management institutes
• Yield management
• Revenue management
• Resort spas
• On line pricing
• Lodging industry
• Resort spas
• Organizational design
• Grooming future hospitality leaders
• General managers