Chapter 7. Hotel Food & Beverage - BB

Chapter 7. Hotel Food & Beverage - BB - Chapter7:...

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Chapter 7:  Chapter 7:  HRT203
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OBJECTIVES OBJECTIVES Discuss the characteristics of the  Restaurant Room Service Food Production
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INTRODUCTION INTRODUCTION 0-30 restaurants (Foxwoods Resort Casino) 0-50% of overall revenue Usually self-operated Sodexho, Aramark, Chartwell etc. Five functional areas: Restaurants Room service Food production
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HOTEL RESTAURANTS HOTEL RESTAURANTS Before:   An amenity of the hotel =>  Poor reputation of hotel food =>  guest opting for local alternatives Today: Improvement of hotel food Increased profit expectations Elevated culinary training – Customer expectation  
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HOTEL RESTAURANTS HOTEL RESTAURANTS Types of restaurant operations complimentary breakfast buffets Operate brand-name restaurants through  franchising agreements Contract out less profitable segments of hotel  restaurant operations
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HOTEL RESTAURANTS HOTEL RESTAURANTS Challenges People-Related Issues People (dissatisfied employees and dissatisfied guests) management  skills and abilities are vital Anticipate problems and stand in front of them Accuracy of timecards and employee pay Respond with a sense of empathy and urgency to employee money  concerns Equality issues regarding station assignment Managers show favoritism toward one server Manage personnel consistently and fairly according to the established 
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This note was uploaded on 10/21/2011 for the course HRT hrt 203 taught by Professor Lee during the Spring '11 term at Cal Poly Pomona.

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Chapter 7. Hotel Food & Beverage - BB - Chapter7:...

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