FOOD AND BEVERANGE SERVICE
The Provision of food & beverage away from home forms a substantial part of the
activities of the hotel and catering industry. People need accommodation with food and
beverages if they are away for more than a day and only food & beverage if they are away
for a short duration.
Food & beverage service has developed into a huge industry. The number and type of
eating out establishments has increased tremendously as suppliers constantly try to satisfy
the changing demands and tastes of the market. In this first unit we are going to learn
about the introduction of food and beverage industry.
STAFF ORGANISATION
work related traits
i) Expertise
Supervisor should be alert, punctual and systematic. Should have
technical expertise to recognise a job properly done and to enhance the
performance of the team. This gives the employees a sense of security and
well being and instils in them a sense of self-confidence to perform better.
ii) Communication and goal setting
Should be able to communicate his instruction clearly to every
employee. He should set realistic goals in consultation with the employees
so that they own these goals and work hard to achieve them.
iii) Delegation
➢ Means the entrustment of responsibility and authority to another
person to perform a task.
A supervisor should know when and how to delegate authority. Proper
delegation to subordinates aids in their professional development and also
leaves the supervisor with enough time to do more important tasks that may
not be possible to delegate. Delegation is more successful in a climate of
mutual confidence.