Hospitality Essay Example for Free

Hospitality EssayFrom a nutriment and potable conductors placement Why is managing the diverseness of an international pabulum and beverage public presentation so important? Discuss this by using a system, or process, or method and/ or techniqueIn the hospitality industry, managing the diversity of international fare and beverage operation which is important from a food and beverage managers perspective faecal matter improve the quality of the hospitality usefulnesss, reduce high turnover in hospitality management and make more profit from the food and beverage operation. Hospitality contriveforce is consisted of diverse universe of discourse and visible and non-visible differences which atomic number 18 included gender, age, background, culture, religion, race, disability, personality, and exit style. According to this, the establishment of treat food and beverage trading trading operations is able to rough-and-readyly manage people who work in hospitality wor kplace. And also, the hospitality precept and formulation can provide hospitality worker an opportunity that improve themselves and understand the diverse workforce.Jones (as cited in Igram, 1999) indicated that operations concern the way that governing bodys deliver their product/ service to the consumer (p. 142). This is the key of concerning for the utile practice hospitality. Johnston (as cited in Igram, 1999) indicated that the operations could be divided into three activities customer processing operations, information processing operations and product processing operations. As manager moldiness understand these three activities which reflect employees how they plan and control the processing operation. Thus, effective hospitality operations must incorporate planning with technology and people management. Furthermore, Mullins (as cited in Igram, 1999) pointed that hospitality operations are heterogeneous group, but they share a number of common characteristics.For example, there are a wide range of dexterous staff required, but there are also high total unskilled staff needed most employees are from different countries, they have different background and map English as second language there is a large proportion of female, part time, routine staff. Due to this situation, the labour mobility and turnover are high. Thus, managing diversity in food and beverage operation must need a perfect system or an improved method as foundation. Systematic in the digit, planning and control of a food and beverage operation must be concerned by international food and beverage manager. And also, management of the operation systems within a food and beverage operation must be considered by international food and beverage manager. What benefits allow for be brought into international food and beverage operation by understanding the systems? To sum up, there are three benefits. Firstly, control of resources which is employ the systems inputs aim to reduce wastage. Secondly, efficient and effective operation can perfect international food and beverage services by using systems processes. Finally, the systems outputs assure what goal the hospitality organization can achieve.The hospitality development and training can provide hospitality worker an opportunity that improve themselves and understand the diverse workforce. The hospitality education and training are the techniques which can complement the international food and beverage management. Lynch (as cited in Robinson, 2005) pointed that business management foci currently in vogue with hospitality and food and beverage operations education and practice (p. 70). In other words, in order to provide effective services to consumer, the hospitality organization exit implement the food and beverage operations education and practice to guide and develop skilled and high standard staff. Ingram (1999) indicated that effective academic abilities (including abstraction, attention to detail, hair sp litting) are not endlessly found in conjunction with personal organization skills (such as planning, delegation, prioritizing tasks) (p. 146). Thus, the academic education implemented in hospitality organization can incorporate to the international food and beverage operations with staff.2 From a food and beverage managers perspective What are the important thing to consider when planning, conception and allocating space for retention, preparation, production and service for a food and beverage operation.From a food and beverage managers perspective, the design and plan of a food service facility effect on the fondness from customers and on productivity of employees, and also on making profit from hospitality business. If facilities are poorly designed, customers will be inconvenienced and foodservices are inefficient. If a manager wants to perfect a food service, he/she must consider what requirements are needed when planning, designing and allocating space for storage, prepar ation, production and service for a food and beverage operation. The considerations will be the market and operational needs, the food production areas and equipment, sustainability and hygiene and health issue.As described above, first of all, as the operational needs, food service facility design will be the first consideration in planning space for food and beverage operation. The better food service facilities design will appeal to customers and employees when manager plans space for production and service. Rodgers (2005) indicated that food service facility design is based on the principles of space efficiency, flexibility, product flow, food safety (sanitation) and ergonomics (p. 308). In other words, an effective food service facility design can provide safe workplace for staff and engraft up an environment for efficient operation flow of people and product. The facility can make employees work efficiently so that the organization can reduce the labour costs. Furthermore, th e costs on facility keep are low. Finally, the maximum profit is gained from investment.Secondly, manager must consider the food production areas and equipment. An efficient work flow established can create a tight, smooth and productive food service operation. Afterwards, an adequate work space and suitable work sections are required to provide to employees. For example, kitchen space sometimes will be minimized in order to make more room for customers. That lead to the kitchen space is limited. The quantities of food can be supplied, however, the narrow kitchen design cannot provide employees enough room so that the food service will be delayed which dissatisfied the customers. Another thing that manager must consider is the kitchen layouts. Ninemeier (2010) indicated that work flow-the avocation patterns employees form as they go about their work-is another factor that muse be considered (p. 5). unlike kitchen activities must be done in individual work stations. For example, as the figure below, it is a bakery kitchen. Different number stands different stations. Employees can follow the work flow step by step to bring up food. As we can see from the figure, the foodpreparation space must be divided into special(prenominal) areas. The station 2-5 are the places which are for food preparation and storage. The station 1 and station 6 are used for washing and waste disposal. Due to this kitchen layout design, the food contamination will decrease and the food storage time can extend. As a food and beverage manager must consider of the food contamination.Figure 1 kitchen layout (Source Ninemeier, D. J. 2010)References listIngram, H. (1999). Hospitality a framework for a millennial review. transnational diary of Contemporary Hospitality Management, 11(4), 140-147. Ninemeier, D. J. (2010) Management of Food and Beverage Operations (2nd ed.). American American Hotel Lodging educational Foundation. Robinson, R. S. (2007). Plain Fare to Fusion Ethnic Impacts on the Process of Maturity in Brisbanes Restaurant Sector. journal of Hospitality Tourism Management, 14(1), 70-84. Rogers, S. (2005). Applied research and educational needs in food service management. International Journal of contemporary Hospitality Management, 17(4), 302-314.