Page 4 - E-Book Bahan Ajar

A. INTRODUCTION

1. Short Description

In this material, we will discuss that the Food and Beverage Department is the
part of the hotel that manages and is responsible for the food and beverage
service needs and other related needs of guests who live or do not live in the
hotel and are managed commercially and professionally. The food and beverage
department is a department that is absolutely necessary in hotels in the
provision and service of food and beverages in carrying out their duties as a
food and beverage department

2. Study Guide

The objectives of studying the materials of the food and beverages department
are:

1. to find out several types of food and beverages

2. Mastering factual knowledge or the principles of organizing hotel
operations using various methods and appropriate media from a variety of
choices, disseminating information with various media, and evaluating and
compiling reports.

3. Sell as much food and drink as possible at the right price.

4. . Provide the best service to guests so that guests feel satisfied. This
concerns the quality of service, the quality of food and drink, the attitude of
employees, the decoration of the room and the surrounding atmosphere, the
equipment used and the sanitation.

5. Obtain maximum profit and for business continuity.

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