Food And Beverage Management For Production And Consumption

Indicators for the Effectiveness of the Strategy

Describe about the Food and Beverage Management for Production and Consumption.

The management in this section ensures that there is a balanced between production and consumption so as to evade the cases of wastage that otherwise could incur losses. As a manager, one ensures that the right quantity of foods and beverages are prepared for the clients with the right price for the same, so no customers are scared off due to the high prices tagged on such items. Quality is another aspect regarded by the management, the manager work tireless to ensure that right quality of foods and beverages are made to the clients. In this case, the standard quality is recommended. Also, the managers ensure that finances are well accounted for, upkeep and sanitary standards of hotels or restaurants, sanitation of guests and even the management of the revenue (Awad et al., 2012, p. 410). The managers should be hard working people in such cases since the operation demands for extended shifts that entail late hours in operation of such hotels to ensure that the right thing is to do accordingly. The environment of the hotels is ever busy, with high levels of interaction with guests, employees, investors, and other managers (David & Alisha, 2011, p. 3). Citing the case study of Francesco Hotel in Australia, which is a hotel that has few customers during the mid-week of which the manager decided to establish new criteria for putting such issue to an end which had ups and downs as per him, could work better. The paper unfolds the effect of the strategy employed to the average spend statistics, vital information’s monitored during that time and also to establish the problem and its mitigation laid as discussed below:

The introduction of all you can eat strategy is a wise decision made by Francesco to attract more sales. The approach will allow people to eat what they wish to at a fixed standard price. It will, therefore, attract more sales per week in comparison to when the strategy was not launched (Burgess, 2007, p. 161). Despite the fact that small profits will be realised due ti the fact that the cost has been reduced by about 40% which means the sales should be high so as to lessen the possibility of making losses. Research reveal that when the prices of items are reduced, many customers are likely to afford such things and therefore the sales increases to a larger extent.

Recommendations to Mitigate These Issues

Indicators for the effectiveness of the strategy

Customers’ visitation and perception. To understand whether the strategy is effective or not, the number of clients being serviced in such hotels plays a crucial role. The increase in the number of customers clearly indicates that the strategy has impacted the hotel positively (Burgess, 2007, p. 170). Besides, customer feedbacks play a fundamental role towards ensuring that the strategy is successful. Positive comments show that the clients have been impressed.

The amount of food prepared daily. The increase was standing to food made on a regular basis clearly tell that the consumption rate has been boosted. If the amount of food prepared has grown yet few, or at all no leftovers, it shows that the buyers are many reasons being, good services where customers have been allowed to eat what they feel at a relatively low fixed price.

Different contribution margins. Various contribution margins for instance net margin, profit margin, and net profit margin is also clear measures of increased sales. The growth in the three mentioned above indicates that the strategy is working and therefore need to fully adopt the policy and vice versa.

Overall effect of sales volume and profitability. The overall amounts of sales immensely determine whether the strategy is working well or not. An increased of sales automatically is a measure that the customers are impressed with the plan and therefore been attracted to the business (David and Alisha, 2011, p. 88). Increased profits also indicate increased in sales hence showing that the strategy used is efficient and therefore need adopt it in full for the betterment of the organisation.

In the establishment of the problem of the hotel, in this case, one regards the objectives of the hotel. As the leader concern need to draw a comparison of what is expected to be sold per day or weekly in relations to the various statistics to establish such sales issues. When the hotel, for instance, is not maximising revenue, occupancy and profits across all the location then a concern should be raised (David and Alisha, 2011, p. 80). It is quickly realised in some cases whereby the shift is so enormous such that everyone can understand that change. The problem is mostly recognised when a comparison is made regarding the sales and the profits of the current times and the previous times before such changes were there. If the changes are realised to be profound, then need to curb the issue causing this as fast as possible.

Hygienic Requirements

Recommendations to mitigate these issues

Hygienic requirements

 A general obligation of the manager of a hotel is to ensure that the operation of the business is done procedural, for instance, the production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid done in the regulation. It ensures that food and beverages made are safe for human consumption, and therefore the cases of unhygienic will be shunned hence more customers will be attracted to the business increasing sales (Leung and Law, 2013, p. 25). Also, personal hygiene is also fundamental which requires that every person working in food handling area need to observe personal cleanliness and urged to wear suitable, clean and necessary protective clothing.

Price issues

Many customers will prefer to utilise those hotels with relatively cheap foods and beverages restaurants as compared to others. The price tag should be standardised, and if any cases of exaggerating prices traced then, changes need to be done immediately.

The workers are urged to interact with clients, owners and the suppliers well to promote a good corporate image. There is a need to communicate with the target customers and manage guests’ relationships.

Maintain Security-Minded Customer Service, the organisation, need to prioritise the security of the customers in the business. When customers are secured, they feel free to visit the hotel any time they want to visit (Leung and Law, 2013, p. 29). Hotels should, therefore, ensure that the security of clients is realised as well as those of neighbouring to the hotel.  A more secured business will always experience many customers.

Personnel and Training

There is the need for the manager to hire the best-qualified personnel which is easy to manage and know their work. Such personnel will ensure that everything is done accordingly and at the appropriate time. If the staff lack some crucial skills, as a good manager need to train them on such necessary skills for instance through coaching, attending seminars and even benchmarking with other hotels with more skilled personnel (David & Alisha, 2011, p. 66). Training is paramount as it is a source of motivation to the employees hence improves their willingness to deliver the best.

Sales and Marketing Plan

A strategic, well thought-out and well implemented sales and marketing plan is a fundamental element to increasing the returns of every organisation. The drawn plan help to serve as a guide towards achieving the set objectives as to why the group was launched. The project helps the employee to know what is expected of them hence they deliver their best which also contribute towards job satisfaction due to early preparations.

Revenue Management Program

A well-established revenue management program that is complete is another element that will act as a guide as to whether the organisation is making profits or not (Ip, Leung and Law, 2011, p 533). An organisation such as that of Francesco with such program will be able to monitor changes in finances at fast hence drawing necessary adjustments to ensure that they remain on the track. It is also a measure as to why the organisation is

Rebranding the organisation. The hotel needs to renovate either externally and internally to create the right corporate image that will play a crucial role in attracting customers to the business. It will, in turn, affect the sales. Products being sold need to be well branded will attractive colours and even clean plates that attract the attention of customers (Ip, Leung, and Law, 2011, p. 540). Francesco should also install a fun gadget for instance music player system that will entertain customers with excellent music as they are served.

Conclusion

In conclusion, hotels offer vital services to the customers in a diverse manner. Hotel sector operates in a more complicated and sophisticated environment that require a continuous education, training, and development of the personnel on the right policies and strategies of maximising returns. The hotel industry should take steps to ensuring that all the customers and guests are provided with high-quality services so as to attract a wider coverage in the market. Further, it is also important to maintain high codes of security for the guests and visitors, this maintenance of conducive environment creates an excellent relationship between a particular hotel and its existing and potential clients.

References

Awad, T.S., Moharram, H.A., Shaltout, O.E., Asker, D. and Youssef, M.M., 2012. Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International, 48(2), pp.410-427.

Burgess, C., 2007. Is there a future for hotel financial controllers?. International Journal of Hospitality Management, 26(1), pp.161-174.

David, H. & Alisha, M., 2011. Revenue Management of Hospitality Industry, New York: John Wiley and Sons.

Ip, C., Leung, R. and Law, R., 2011. Progress and development of information and communication technologies in hospitality. International Journal of Contemporary Hospitality Management, 23(4), pp.533-551.

Leung, R. and Law, R., 2013. Evaluation of hotel information technologies and EDI adoption the perspective of hotel IT managers in Hong Kong. Cornell Hospitality Quarterly, 54(1), pp.25-37.