Hospitality food and beverage ppt

After you enable Flash, refresh this page and the presentation should play. Get the plugin now. Toggle navigation. Help Preferences Sign up Log in. To view this presentation, you'll need to allow Flash.

Click to allow Flash After you enable Flash, refresh this page and the presentation should play. View by Category Toggle navigation. Products Sold on our sister site CrystalGraphics. Title: Hospitality and Tourism:. This rule works for life, be a DG every thing Executive Chef.

Top manager of the kitchen. Responsible for nine things Tags: chef hospitality top tourism.

hospitality food and beverage ppt

Latest Highest Rated. All jobs link back to customer service and customer satisfaction 3 Basic Customer Service Customer service Total customer experience with a business Customer satisfaction The goal of customer service Positive feelings customers have about a business that meets their needs Interesting fact 80 of customers are return customers. Eye contact Relays to the customer that your attention is with them Smile Relays respect for the customer and the readiness to help them with anything they need Posture Do not hunch over or stare at the floor, look alert and ready for action When possible call customers by name It will make them feel more comfortable and important to you 5 Basic Customer Service Cont.

Personal Appearance Be well groomed Presentation Table presentation, dinning room, atmosphere, bathroom cleanliness, and first impressions with staff Food Served at the correct times and in a timely matter Interactions Talk to your customers 6 Basic Customer Service Cont. Match job within business to employee comfort level in delivering customer service If you are not a people person the back may be a better spot for you than the front.

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Have you ever had a server at a restaurant have any of these bad characteristics Sloppy dress, dirty uniform, messy hair, visibly dirty hands, poor speaking skills, lack of menu knowledge, etc. How did if make you feel? Be it talking to the customers in the front of the house, or cooking their food in the back of the house 10 Parts of the Restaurant Front of House Refers to the area in a hospitality business that the customers see Responsible for six major functions 11 Parts of the Restaurant Back of House Refers to the part of the restaurant that the customers dont usually see Includes Kitchen Receiving and storage areas Business offices 12 HT Jobs at a Restaurant General Manager Responsible for the overall operation of the restaurant Often, the owner is the general manager.

In charge of both the front of and back of the house, safety and sanitation, quality and consistency, guest and employ relations, human resources, and sometimes accounting 13 Front of House Restaurant Manager Responsible for every thing that goes on in the front of the house Hiring training front of house staff Scheduling Overall manager keeps everything running smoothly to ensure happy customers your number one goal.

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Hosts Responsible for managing the flow of customers into the dinning area, and making sure the service is evenly distributed over the service staff In charge of making the customers have a great first personal impression with the restaurant 15 Front of House cont. Servers Three responsibilities Representatives of the restaurant They sell the dinning experience Delivery of the dinning experience In many restaurants they are responsible for money collection as well 16 Front of House cont.

Bussers Assistant to the servers, and are one of the most important employees at a restaurant Responsible for clearing and cleaning tables, then also for resetting those tables 17 Back of House Executive Chef Top manager of the kitchen Responsible for nine things Coordinating kitchen activities Directing the kitchen staffs training and work Dlanning menus Creating recipes setting and enforcing nutritional requirements Setting and enforcing safety and sanitation standards Participating in the preparation and presentation of menus items Ensuring that quality standards are maintained the purchase of food and equipment.

Sous-Chef Second in command in the kitchen Responsibilities include Double checking that food is prepared, portioned, garnished, and presented according to the executive chefs wishes Sous-chef may also take the place of the executive chef if they are absent 19 Back of House cont.


Chef A professional cook with considerable amount of training and experience and prepares the food Cook A person with not as much training as a chef and prepares food at more casual restaurants 20 Back of House cont. If customers dont like a business, that business will fail. Whether your application is business, how-to, education, medicine, school, church, sales, marketing, online training or just for fun, PowerShow.

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Or use it to upload your own PowerPoint slides so you can share them with your teachers, class, students, bosses, employees, customers, potential investors or the world. That's all free as well! For a small fee you can get the industry's best online privacy or publicly promote your presentations and slide shows with top rankings.

But aside from that it's free. We'll even convert your presentations and slide shows into the universal Flash format with all their original multimedia glory, including animation, 2D and 3D transition effects, embedded music or other audio, or even video embedded in slides.Food and beverage services sector contributes a great deal to the profits in hospitality industry. With the increase in importance of business meetings, a range of personal and social events, a large number of customers visit catering establishments frequently.

Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. The customer visits the premise to avail the food service. The most known commercial catering establishments are — hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and bars.

These establishments often run under contracts. For example, food and beverage services provided at hospitals, hostels, and prisons. In this tutorial, we mainly consider commercial food and beverage service sector. Catering is the business of providing foods and beverage service to the people at a remote location. It is a part of food and beverage service sector. For example, arranging food services at a wedding location.

Introduction to the Hospitality Industry

These are the fast food outlets called Quick Service Restaurants where the food is prepared, purchased, and generally consumed quickly.

They are run with convenience as a main factor. They are operated with customer satisfaction and experience as the key factors. Food and Beverage Services - Basics Advertisements. Previous Page. Next Page. Previous Page Print Page.All Templates.

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hospitality food and beverage ppt

All Creative. All Backgrounds. All Illustration. All PowerPoint. Bahasa Indonesia. Secure Payment :. If you have any questions or concerns, please do not hesitate to contact us. We would love to hear from you, contact us on Email: lovepikvrf gmail. Thank you for your feedback, we will contact you as soon as possible. Sorted by: Default Popular Download New. Best Portrait. Brief introduction of a brief introduction to food and beverage.

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Afternoon tea food product album PPT template. Fashion catering publicity PPT template.After you enable Flash, refresh this page and the presentation should play. Get the plugin now.

Hospitality and Tourism: - PowerPoint PPT Presentation

Toggle navigation. Help Preferences Sign up Log in. To view this presentation, you'll need to allow Flash. Click to allow Flash After you enable Flash, refresh this page and the presentation should play. View by Category Toggle navigation. Products Sold on our sister site CrystalGraphics. Description: 3. Voidable Contracts: Contracts based on mistake, duress and fraud are void.

B Fraud. C Duress. Legal Cause: Consideration. Legal Subject. Tags: and hospitality law tourism duress. Latest Highest Rated. Contract 2.


Tort 3. Unjust Enrichment 3 Contracts Agreement creating legally enforceable obligations.

hospitality food and beverage ppt

Fully binding and enforceable Void Contracts Contracts which are against law or morals, incapacity, lack of formality and impossibility. No legal effect. Voidable Contracts Contracts based on mistake, duress and fraud are void.

May be rejected by the option of one of the parties.Copy embed code:. Automatically changes to Flash or non-Flash embed. WordPress Embed Customize Embed. URL: Copy. Presentation Description No description available. Also I would like to thank Frankfinn for providing me this opportunity. Nevertheless, convenience foods will never completely destroy the art and satisfaction of preparing and cooking our own meals from fresh ingredients. Until fairly recently, stainless steel ovens, cooking utensils and tableware were regarded as an expensive luxury in the modern kitchen.

Good design, mass production and competition have changed all of that so that the householder can enjoy all of the benefits and attributes of this remarkable family of materials. In this section of the library, there are publications which give guidance on grade selection as well as the importance of hygienic design and fabrication methods for food and beverage handling equipment This assignment is all about Food and Beverage, it include basic knowledge in food and beverage operations, which is fundamental to all aspects of the hospitality industry.

It also includes different outlets, alcoholic and non-alcoholic beverages, 3 course menu, flight catering and so on. The guest has to previously decide on a banquet venue within the hotel premises or outside, decide on the menu, prices, guaranteed pax etc.

Guests may participate in the function only by invitation from the host, who is responsible for footing the entire bill. The guest may place an order over the telephone, which is noted by the room service order taker and later served to the guest room. The first regular airline passenger service began in in Europe, between England and France, and food has served on aircraft since the outset of this operation.

Evolution of IFC The advent of jet aircraft in passenger service in the mids contributed to the growth of mass tourism. This huge increase in air traffic has created a need certain type of mass catering. The scope can vary from a small kitchen to a large catering establishment producing up to meals per day including provisions for long haul flights and handling the detailed specifications for many different airlines.

A large flight kitchen may have contracts with tens of airlines. This is the evolution of IFC. The time difference between food production in the flight kitchen and finally serving it on board an aircraft with limited kitchen facilities makes flight catering a high-risk food preparation operation.

The complexity of the production procedures in the flight kitchen also increases the microbiological hazards associated with this type of food preparation. Major factors affecting the hygienic quality of the food are the size of the operation, the complexity of the in-flight service, the number of airlines catered for, the number of flights serviced during the day and the duration of the flights to be serviced. In common with any kitchen, a galley has to provide the following: cold storage areas, regeneration ovens, water boilers and beverage machines and the stowage of waste products.

On narrow-bodied aircraft, the meals are kept chilled by using dry ice located within the trolley.

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Wide-body aircraft used for long-haul flights are today usually equipped with refrigerators or chiller units for trolleys Goodwin Food Hygiene : Food Hygiene Food hygiene is the most critical aspect of airline catering.

An aircraft is like a restaurant in the air, with people from all over the world coming together from different backgrounds. Though people from Asian countries have developed a good deal of resistance, most others are used to sterile conditions. With the result that on a seven to eight hours flight, an attack of food poisoning could be fatal with no ready medical help available at 30, ft in the air. Next, the cherries are dried and husked using one of two methods.Other aspects of food and beverage service include the interaction of customer and staff and the ability to handle other incidents that may occur during service.

The attributes of food and beverage staff discussed in lesson 1 and 3 articulate the waiters Etiquette. This chapter emphasis the need to use the correct language when serving a customer as conversation between customers and staff overrides conversations between staff and staff.

It is possible that during the service of a course a few drops of sauce, gravy, or water may have dropped on the tablecloth. The following steps should be taken:. Should children be amongst the customers arriving in your food service area then the lead concerning their welfare should be taken from their parent or accompanying adults.

The following should be taken into consideration:. Extra awareness is needed to meet the requirements of customers who may have a special need, such as mobility problems. The following steps should be followed:. You may encounter guests with communication difficulties, that is, they are either deaf, or hard of hearing or have little understanding of the language being used.

In this case, the following steps should be taken:. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. Explain food and beverage items —use terms the customer understands i.

Avoid using abbreviations, e. Address the customers by their names if they are known e. Kariuki, Dr. This will remove the worst of the spillage.Thanking your customers will make them feel good. Ultimately, it establishes a more personal connection between you and the customer. The manager went as far as saying that he commended the waitress for a job well done.

Your staff should know how to do the things we outlined earlier. Ask for reviews Say thank you Remind customers of the different review platforms This also holds your employees more accountable for their actions. What do these numbers tell you. Your employees need to understand this. These reviews are just as important to your staff as they are to you.

If negative reviews hurt your business, it could put your employees out of a job. Engaged employees work harder. You can display these results on your website or social media platforms as well.

How can you do this. The example above even tells the customer how long it will take them to complete the review. You can design surveys that are shorter as well.

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I like them because they are simple to use. Surveys are a great way to get customer feedback in general. Using surveys to generate social proof is an added bonus.

Yelp allows customers to include their name and a photograph for their profile. The reviewer, Chelsea, has a photo to validate who she is. Her picture even shows her eating food at a restaurant. Images like this resonate more with consumers. They can also see that Chelsea has made over 300 reviews on Yelp. People are using their full names and profile pictures to back up their statements. Images like that will have a negative effect on their credibility.

Reviews that tell a story can have the same impact. So, how do you get customers to tell a story. Bonnie reviewed a local pizzeria in Seattle. It was a personal story about her specific experience. Why was she there. What type of music was playing.

Lots of Bob Marley. When did she visit. How was the service. All of these points are highlighted in the review. Stories create a connection and generate social proof. You can also use: Experts Crowds Celebrities See if you can find an expert in your industry to validate your products. Use crowds to generate social proof as well.


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