Discuss the duties and responsibilities of food & care

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A. Background The food & scarce industries sector is one of many that continue to grow. As populations in Indonesia grow, food & levels of demand continue to rise. Food & beverages are a very important part especially in hotels, where guests need to eat and drink. Furthermore, food & cigarettes can also increase hotel income. In today′s world food and beverage service industries have proliferated, according to that count, over 100 million meals a day. It has spread across all of life from hotels, restaurants, industrial canteen, hospital canteen, train, air duct, all of it being part of the food and beverage service industry. The basic function of this industry is to serve food and drink to people, to meet their various needs. The main objective is to achieve customer satisfaction. B.Root problem 1.Understanding food & autism 2.The notion of food & metabolism according to experts 3.Duties and responsibilities of food & care 4.The goal of food & autism 5.The function of food & autism 6.Food & ration 7.The goal of learning English food & nicotine Chapter II Discussion A. The Basic Of Food & Hunger (F & B) Departement 1.Understanding food & autism Food & service services provide professionally and commercially for food and beverage services to provide customer satisfaction and to bring benefits. 2.The notion of food & metabolism according to experts a.Soekno and (1998:4) Food & consumption is a business that is a part of businesses such as hotels that are in charge of needs, for in its services it provides food and drink and in the related needs of a hotel or is commercially managed. b.Rachman arief, abd (2005:113) Food & beverages are part of duty or processing, manufacturing and serving food and drinks for hotel use, in rooms, restaurants, employee food and so on. C. F&b service duties and responsibilities In the field of food and consumption (f&b) service has the full responsibility of caring for any forms of service that involve eating and drinking and providing room or space for formal events or meeting events to satisfy customers. As well as responsibilities, some duties the food and service section should include : 1.Inspect and clean the entire dining area according to hotel procedure before the guests arrive. 2.Scour and clear all of the departmental f&b facilities and equipment 3.Ensuring the comfort and safety of staff and customers 4.Processing raw foodstuffs into high-tasting foods 5.Constantly innovating to bring in variety of the menu 4.Destination food and service As for the objectives of food and education department according to soekarno and beverage are: Selling all kinds of food and drinks at the right price so that they can have as many customers as possible Adding to the hotel service′s satisfaction is helping to provide food and drink that guests need Make a sizable return on hotel earnings Adding to the hotel′s reputation for service 5. Food and service functions Food and service have a vital function or role in a hotel, especially in boosting its own income aside from the inns sector. In addition, the food and service areas are also professionally and commercially run because of similar functions: Cater to the needs of guests whether at restaurants, bars, hotel rooms or catering hotels To improve and bring profits to hotel management To express the service and maintain good relations between the hotel and its guests For maintenance of all equipment in the f&b sector (normally used by steward′s section) 6.Food and service distribution Food and consumption (f&b) is generally divided into two parts based on both scope and duty. Anything, check out the following split commentary: 1.F&b front service (front) The front service was part of a front that covered bars, restaurants and also room service. So the officer in this section will either be in touch or in person with a guest coming. 2. F&b back service (back end) This back service represents the back that covers the kitchen areas, the service bars and the canteen. Let′s just say the karwayan in these sections had no direct contact with the guests. 7.Learning English Food &Beverage In the Food and Beverage Department, English is a language that has been recognized by all countries as a global communication tool. The language must be mastered by tourism actors so that there is no mistake between one nation and another. English itself has a relationship related to the world of work. Where English is a skill that must be owned by every hotel employee, especially in the food and beverage department. As a waiter / waitress can not be separated from english yqng has its own understanding that is the main communication tool to serve foreign guests so that they can explain and explain the menus to the guest. The importance of mastery of English in the food and beverage department. Mastery of English, especially in the food and beverage department, is very important for a waiter or waitress. Because English is the language used by foreign guests, even though they come from various countries. In this case, English is the main communication tool. So that a waiter or waitress must be able to speak good and correct English orally or in writing. Mastery of English for a waiter or waitress can provide benefits. Suppose in terms of explaining menus that are not understood by foreign guests without nervousness or calm. This situation will create a pleasant and understanding atmosphere between guests and waiters (waiters or waitresses).

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