Hospitality is Friendly! Managing Services in Food Hospitality

By: Gowthami S, Sharmila R, Dr.S.Kandasamy*

Food HospitalityThe welcoming behavior towards guests or people you have just met. Hospitality is the food, drink, and other privileges which some companies provide for their visitors or clients at major porting or other public events. Many people have described the hospitality industry in different ways. Some tried to summarize the scope of the industry and its characteristics of involving both tangible and intangible features in the service delivery process. Hospitality is the act of kindness in welcoming and looking after the basic needs of customers or strangers, mainly in relation to food, drink and accommodation. This article deals with restaurants managing services in food hospitality.

Food Service Systems

Food service system involves many sectors like restaurants, school, and hospital cafeterias, catering operations and many other formats. Table service is foodservice served to the customers table by waiters and waitresses, also known as servers”. Table service is common in most restaurants, while for some fast food restaurants counter service is the common form. Various methods of table service can be provided, such as silver service.

Gueridon service is a form of food service provided by restaurants to their customers. This type of service encompasses preparing food (primarily salads, main dishes such as beef tartare, or desserts) in direct view of the guests, using a gueridon. A gueridon consists of a trolley that is equipped to transport, prepare, cook and serve food. Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve food and beverages to customers. Managers satisfied customers with their dining experience.

Food Quality Management

Food HospitalitySeveral food products are purchasing restaurants for serving of foods in consumers so maintain quality is important. Many restaurant-goers are willing to pay a higher price for a product if they perceive the food quality to be better than that of commodity versions. And even when consumers may be a little resistant to paying more, creative restaurateurs say they can find ways to make the price points accessible for premium menu selections.

The objective and trend are to offer the guests to taste the best quality and flavor. It gets necessary o monitor the portion size to allow consumers to savor the flavors at a price that is still accessible to them in the fast casual space.

Sanitation

Restaurants have a natural challenge of cleanliness and food safety. It seems fast food has become the American way and the public will go blindly forth ordering with the expectation that the food has been prepared in sanitary conditions. A fast food kitchen is set up to be convenient, but not always easy to clean. Every establishment should go above and beyond the norm to ensure that food is properly handled. Main cleaning areas like counters or tables where food has been prepared can also spread bacteria and cause food poisoning. Food containers that have been properly washed prevent the bacteria contamination of food and poisoning of food.

Good Customer Service

Food HospitalityIn a business the customer is always right, how you handle customer complaints and show customer appreciation is important for building a strong clientele. There are many types of promotions that will show customers how much you appreciate their business, such as happy hour, two-for-one specials, and various seasonal promotions.

Accounting

The accounting is done properly the exposures to risks such as frauds are significantly minimized. There are two basic categories of accounting financial accounting and managerial accounting.

  • Financial accounting deals with information that is made public to stockholders, customers, creditors, and regulatory bodies. Goal of financial accounting is to provide important financial information about restaurant to outside of the business.
  • Managerial accounting deals salaries, profits, and the cost of goods produced. Goal of managerial accounting is to help restaurant managers and supervisors make financial decisions. Account management has two ways one is hand written and another one is software. Hand written taking more time so most of the restaurants account management going for software. Restaurant accounting software, including financial software and point of sale (POS) systems, helps to organize your inventory counts and transactions quickly and accurately. Depending on software can also manage payroll, sales reports, and methods of payment.

Marketing

Food HospitalitySocial network sites like Facebook and Twitter, along with the restaurant websites, are inexpensive ways to market the restaurant. Periodically running print or radio ads around the holidays and other special occasions are a good way to bring in business without breaking the bank. Catering services are another way to reach a broader customer base. Marketing can increase sales and services at the same time.

Career opportunities of food and hospitality service:

  • Restaurants
  • Hospitals
  • Hotels
  • Resorts
  • Universities
  • Catering commercial food service management
  • Event planning

Conclusion

Hospitality industry is characterized by high level of human involvement in both the production and delivery of its service to its guest. In many ways, it means may be employed to deliver hospitality services to its guests, but the role of human as individuals or groups is almost universal. With the changing trend of hospitality industry and its intangible nature, it demands skilled personnel to deliver quality service at the present competitive market environment.


*Department of Food Technology
Kongu Engineering College
Perundurai, Erode 638 060, India
Email: gowthushanmugam@gmail.com

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Food Marketing & Technology is a monthly magazine published by L.B. Associates Pvt Ltd

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