Memorandum
To
From
Date
Subject: Hotel Operations
There is great learning through analyzing hotel operation that how food and beverage hotels focus on increasing their revenues. It is analyzed that leadership teams are maximizing revenue through producing and accepting operating profit that is related to the concepts of minimizing waste as well as the high level of guest satisfaction. However, the maximization is focused on the food and beverage restaurant by providing guests with the choices of food they like; example through breakfast service, through providing the beverage service in and through banqueting and catering operations.
Food and beverage, hotel is serving in three categories example restaurants, bars, and lounges as well as the banquet and catering operation. By reducing the number of bars and other operations, food and beverage hotels are earning maximum profit in the market. For the maximum advantages, these departments also focus on managing the control of guest count as well as the manpower, production for the effectiveness in the operations. The volume that efficiency drives profits or revenue is based on the operations related to mitigates waste and the forecasting. Food and beverage market focus to understand the combined buying power that customers like, there are options of buffet and a la carte operations, according to the choices in food and the demographics of the market.
Example, customer taste preferences is changing every day; customer in the modern work wants food that is more natural, fresh and which is also seasonally relatable. There are different choices and aesthetic of the consumer. The example of Whole Foods, Chipotle, Sweet Green that these food and beverage are using kale because consumers in the modern world are more vegetarian, focus on the hormone-free options and gluten-free options.
There is learning how food and beverage change with time according to the choices and demand of the customers; because if consumers are satisfied, then they will buy more. Food and beverage have reduced the choices of the bars, lounges, dining rooms, private dining as well as the mini bars to minimize expenses in the food and beverage area. Through this step, there are interesting and marketable experiences, and companies get maximum profit at specific times by changing the concepts and menus based on the changing taste preferences of the consumers.
Moreover, based on the consumer choices; the menu is made as food and beverage providing the options where breakfast is more grain, lunch is a sandwich. However, brunch is more prominent. Through these efforts increased the overall hotel traffic and steps to prevent waste that involved dating merchandise, enhanced security for high price items, requisition requests, first in first out, and portion control etc. resulted in the effectiveness of the food and beverage areas. As they effectively responded to proper storage procedure and focus on forecasting of production items, they get more opportunities in the market and increase revenue.
For the improvement of the food and beverage areas, it could be suggested that they need to focus more on the customers; there is a need to know the customer through analyzing their view that what needs to be done. However, to effectively know the target market views and of the action steps; social media channels can be focused through the online survey. Moreover, for food and beverage areas the concepts related to minimizing operations and waste need to be focused more effectively, and in this way, hotel operation can get more accuracy. It is also suggested that responsibilities need to be taken effectively, that that is responsible and for what example, the process needs to be going smoothly and in an orderly manner and this can be possible if everyone knew their duties.
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