Food and Beverage Management Essay

The food and sw every(prenominal)ow segment plays a pivotal role in a star hotel. much(prenominal) a hotel cigaret loweringly be convinced of without food and deglutition section. Star hotels worldwide shit costly and gorgeous bars which earns them world-shattering amount of revenue. To extend the drunkenness readying of the hotel, there should be a strategy to procure and get by feeling crapulence at rivalrous terms and serve the guests to their contentment in an close environment. For achieving the goal unity should having a fair knowledge of different licensing regulations to master a undischarged barter of different kinds of drinkings and node satisfaction.a) The licensing simulation and its implications on the hotel. * Local licensing framework There were various licensing laws in the UK governing deals event of liquor in the past. The licensing action 2003 came into existence on 10 July, 2003, which provides for a unified dodge of regulation of the a ctivity of sale and supply of inebriants. * Some aspects of the licensing Act 2003 ar explained below i) Licensable activities and qualifying decree activities.a) These activities are the sale by sell of alcoholic deglutition, b) The supply of alcohol by or on behalf of a club to, or to the put in of, a member of the club, c) The provision of regulated entertainment, and d) The provision of late night entertainment. ii) Licensing regimen The Licensing Act 2003 mentions the bodies which consist of licensing authorities. each licensing authority, with the exception of those which cover the inner and middle Temples is required to establish a licensing perpetration of between ten and fifteen members and also describe the objectives which the licensing authorities moldiness promote.These objectives are * Public safety * The prevention of crime and order * The prevention of public nuisance * The protection of children from harm. iii) Each licensing committee is required to deter mine and a publish a statement of its licensing insurance e precise three years. The licensing authority must consult * The police, * The local bang authority, * People who represent holders of various categories of permissions, * Representative of local business and residents. iv) This Act provides for four types of licence namely* Personal license * Club premise certificates * Temporary event nonices * Premises license A set forth license This license authorizes a hotel to carry out licensable activities. It has details of operating conditions which requires the exposit to carry out its exercise in line with the licensable objectives. It lasts unless it is surrendered or revolved. It whitethorn be time if te applicant so requests. * Some aspects of regulations of exposit licenses An application for a exposit license quests to be do in prescribed form An applicant for a set forth license* Will submit an operating schedule underlining curtain about activities to be carr ied out in the premise. * If represented against it by the police, the fire authority, the safety agency, or interested parties, the licensing authority will call for a hearing. After considering the hearing, the very(prenominal) authority whitethorn reject the application fully or part or may attach some condition to the license. * Requires an appointment of an let psyche. * Requires a designated premises supervisor, a holder of face-to-face license for the place where the premises license operates.* Identifies some categories of person, who, among former(a)s , may pay for premises license * A person who is engaged or proposed to be engaged in a business involved on licensable activities in the premises. * Any individual aged at least 18 wishing to run a business on commercial basis involving the sale or supply of alcohol. * Provide for some mandatory condition which among others are * Every supply of alcohol must be made by a personal license holder or person by him. * In c ase a premises license is stolen, lost, damaged or destroyed, the premises license holder may apply for a reproduction to the license authority.* Unless granted for a limited period on the swear or the applicant, a premises license will last until it is surrendered or revoked. This will lapse if the holder dies, mentally incapable and insolvent, the compevery is dissolved. A license holder may voluntarily surrender a premises license. * Some other aspects * Un manage the previous regulations, the licensing Act 2003 dose non fix up the days or the opening hours when alcohol may sell by retail for consumption on or dour the premises. The licenses themselves decide when to sell and when to close the sale.* Centrally set, fees for license, certificates etceteraare fixed on the basis of full cost recovery. * The license authorities have the indicator to suspend or revoke a license. They can also deepen operating condition. * The police are empowered to close licensed premises to d eal quickly with unruly behavior and excessive noise. * Offences The pursuance activities, among others, make believe offence under the Act. Ignorance of these offences will impede a autobuss function and duties. A few of them are * Unauthorized licensable activities (section 136).* Exposing alcohol for wildcat sale (section 137) * Keeping alcohol on premises for unauthorized sale (section 138) * Allowing disorderly conduct on licensed premises etc (section 146) * Sale of alcohol to drunk person . * Obtaining alcohol form a drunk person (142) * To keeping smuggled goods (section 144) * Admitting un accompanied children under 16 to certain premises (section 145) * Selling alcohol by retail on and moving vehicles (section 158) * Furnishing moody statement made for the purpose of this Act (section 158) (Part 7 of the licensing Act 2003) * discount of licensing regulation.In this age of broad(prenominal) tech technology when business consummation are conducted within moments tho ugh electronic online administration, processing of application for a beverage license rather a longer time. Granting such a license by the licensing committee is also equally time consuming. b) developing the bedevils and wine list to achieve higher income and customer satisfaction, including non-alcoholic drinks. * Developing drink Menu /List To extend the beverage provision of the hotel assistant motorcoach has to focus on the sale tools of beverages, a primary requirement sum up to their sale.These tools are 1. Beverages plug-ins 2. Creating chastise and cosy atmosphere and decor in the elbow room 3. Selling of popular and quality drink at competitive price. The ordinary and main tools are the bill of fares, popular and quality beverages themselves. To carry out the design of extending beverages provision the assistant manager must consider the undermentioned * When customer are on the premise at hotel bar or restaurant, they formulation for * An amiable and arro gate scorecard. * Good food and beverages in soothing and ambient environment. * The beverages menus.The beverages menus inform customers what drinks they have lendable and their cost. By presenting a well plotted and nicely ready menu, an atmosphere is created to target sale of alcohol to the customers and achieve a margin of pro go. Therefore, it is very important to plan and present an appropriate menu so as to make the customers touch the menu with a sense of satisfaction that easily leads him to his choice. Using emend language and set right location of the items in the menu, the management may skillfully charm customers to subscribe to their items comfortably.To carry out the strategy there is a need to fix up basic menu criteria that consists of the following factor * familiar presentation General presentation of a menu identifies the image of the hotel. The following aspects of a menu are very important which should be * inviting * Clean * Easy to read * Complementa ry * Responsive to current knowingness * Well designed * Menu content The content of a menu is very important. The for beverage provision the menu needs to be prepared and presented in the style and with features as discussed below * Language The language of menu must be I line with the type of operation.If prepared in foreign language, it must be simple and accurate so that customers can easily choose items of their preference. * Accuracy The menu needs conveying the right price of the items and their availability. customers do not give care wasting their time. So the menus must be accurate about pricing and availability. * Pricing Attractive and competitive, correct pricing of an item of food or alcohol is key to the concomitant program. Recasting the present price structure is essential to target sale at comparative price. * Sales mix Sales mix refers to subject of total sales as between main food and beverages. pattern a menu with potential sales mix of items the customers ma y select is important. If the sales mix is not satisfactory it will be hard to cover the costs of food and which eventually may fail the operation. * Layout of the menu It should neither be too short or too long. The duration of the menu should be as such as will set itself to the liking and need of the customers, who prefer short and attractive menus. * Types of beverages menus Beverages menus are crowded as * Wine menus * Bar menus * Room profit beverage menus * limited promotion beverages menus * Bar menusThese are two types, such as, large divulge of beverage menu and the small printed menus. The former should be displayed at the stake or to the side of the bar while the later be available on the bar or on the table of the bar. * Room good beverage menus Depending on the standard of the hotel and the level of room service offered, these should be quite expensive to entice the customers. * Special promotion beverage menus It is essentially a promotion menu. This relates to advertising sale of a particular beverage either free or at a special price during an event.c) The pricing insurance for the new drink list. More presenting attractive and well designed menus may not boost up beverage sale. Significantly important is adapting correct pricing policy. The beverage market is very competitive. Economic recession worldwide has to some extent the situation. The number of pubs has deceased down but investment in the development of new premises has increased. Pubs, clubs and bars sector is largest employer in the world. The sector is very competitive. Considering the realities, the assistant manager therefore lays emphasis on the following aspects regarding pricing.* Pricing The price should let in the operation cost, setting up cost, the cost of electricity, gas, washing, dandying, the fixed cost such as staff cost, rates, loan payment, mortgages and VAT. The pricing should be based on the target market of the operation. Pricing also determines the ty pe of clientele the operation has. A premium price demands not only a high quality drink but also high quality service, furnishing, decor, ambience or entertainment. The product and service, as received by the customers, must crack the value of the money they spend, regardless of what the price may be.Pricing policy should attract customers even through by lowering profit. Pricing should be targeted to work a promotional tool. Offering special lunch or dinner with alcoholic drinks and offering wine on discounts to target group of physical exercisers should be made for larger sale. The hotel management should aim at maximizing the number of customers. They should target the customers, they believes, they will have. The physical design of the premises, the human resources, the products themselves and the styles of service should meet the expectation of the customers. To maximize numbers of customers, gaming, betting, casino lotteries should be installed.incidence of investment neces sary in this regard should be included into beverages pricing. be of memory and control of beverage should invariable from a part of price. d) Purchasing, retentivity and control of beverage decline. * Purchase of beverage telephone circuitpile To sell any beverage profitably largely depends how it is procured, stored and preserved from damage, miss use and theft. Therefore the hotel management should adapt the following policy in semblance to beverage purchase. * Purchase The hotel tie up with a brewery company like bass, white bread and brains.Beers may be procured from the parent company and other beverages from nominated suppliers. The drinks should be sometimes procured from nominated suppliers in bulk quality as to achieve significant discount. When beverage can be bought from a parent company at lesser price than suppliers it should be bought from them. The hotel being a part of national chain, the purchase of all business is conducted by the purchasing department whic h should independently choose any suppliers it likes by negotiating maximum discount * An item wise strategy for purchases of alcohol is as follows.* Breweries Breweries are national, regional or local microbrewery. The hotel, even if tied to any brewery, should retain its option to source its purchase independently. When non-tied they can sully from any source by negotiating discount. * Cash and carry Specialist supermarket, interchange and carry sells in bulk. The hotel may use them in emergency following normal exercise * General wholesaler The hotel may purchase alcohols or wines with competitive price from big wholesalers which buy from overseas and keep stock of beverage in their large warehouses. * Wine wholesaler.Like a general wholesaler, a wine wholesaler is specialized in supplying kick downstairs quality wine. They can also sell premium spirits like Averys of Bristol. They may be used to procure wines for customers having higher socio-economic profile and disposable earning. Wines seller like Matthew Clark may be used as a significant source. * Brokers They specialized in sales usually from a specific region. To sell to both small and big operations. Both of them may use the brokers when needed and convenient. Purchasing from brokers through complex with cost factors, should be used during expediency.* Agency distributor As often cheaper and s they also offer after service they should be another source for beverage purchase. They are large wholesalers, often having licenses to manufacture international brands within UK. * computer storage and control of beverage Procuring beverage at competitive price with satisfaction discount is an important skill in revenue earning from alcohol sale. evenly important is how the procured beverage are stored, preserved and their movement is controlled. If beverages are not properly stored, they will deteriorate and also may be stolen.This grade affects investment and revenue earning. As consumed by custome rs by customers food and beverage should be stored, preserved, maintained in a manner that they remain fit for humans consumption. The following factors in storing and controlling the beverage stock should be taken care of in relation to * Sprits, liquors and some types of wine which have shelf lives. * Application of food safety Acts to control hazardous substances and beverages. * cleaning of beers pumps and lines area as supplied through them.* The storage area should be clean as dry damp condition can harm label, cartoons etc. * Lightning should be low (40watts maximum). The beer storage should be 13 to 14 stagecoach Celsius while a wine storage should have a temperature of 13 degrees. A significant variation let us say 3 to 4 degrees either way can effect deterioration. * All storage areas of all kinds of beverage should always be kept clean, tidy and be swept and washed. Empty containers must not be kept in the same place with the new stock as they are presumable to accumul ated bacteria from open containers.* A financial involvement in the wet stock being big, security aspect of stock should be taken care of. Access to storage record and movement of stock both internally and externally should be controlled, specific and designated. * Beverage beyond expiry dates cannot be sold. So it should be a regular practice to examine the best before system on line reading on stock control, electronic bar management, rapid order system point of sale , application of appropriate technology for control of beverage stores all these are effective control method of beverage stock .