Essays on Smooth Management in the Food and Beverage Industry Coursework

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The paper "Smooth Management in the Food and Beverage Industry" is a great example of management coursework.   The food and beverage is a full field that involves a lot. To understand the nature of this industry then it is necessary to comprehend all the involved procedures to ensure that success attained in this industry. To understand all these, we should look into; what the foodservice industry entails, what is being carried in the whole industry, know the operations that are carried out in the food and beverage industry, how to classify the food services in their own establishment and finally, the types of the of services that are being given out in this industry.

All this are an essential part of the sector that should be known for us to have the basics of the whole industry and ensure that the management has been made smooth by those who are running this industry. To ensure the proper administration of any industry then the basics of the sector should be at the fingertips of those who are managing it. Management is one that provides direction in any industry; they are the ones that should determine the quality of services rendered to those who are seeking the services from the industry.

By knowing the basics then it is possible that the management can be able to have an overview of what the industry requires and put it in action. The food and beverage industry is one that is responsible for the manufacturing of food and drinks and retailing them to ensure that the consumers can access it. Due to this role, the food and beverage industry are responsible for providing drinks and food is a given to thirsty ensuring that those who are within the economy of the area of operation are satisfied in what they are producing.

The various needs of those requiring the services should be the one to be considered most when doing the production and placement of the products in this industry. To ensure that the satisfaction of customers is achieved, it is necessary for the manufacturers to ensure that the following are taken into consideration; the physiological needs which stand for the special need of food items by individuals, the economic level of the consumers who are going to source for the services should be observed.

This means that they should get a good return value for the price that they are being charged. The services and the products that are produced by the manufacturers should be one that is social friendly. They should be ones that are easily used instead of having complications when it comes to their consumption. The psychological satisfaction should be looked into to ensure that self-esteem is attained hence ensuring that those who are buying the product are satisfied and convinced that what they are getting out of the products and the services of the industry.

Finally, the industry should explore ways that many of those who are using products from this industry should be in such a way that it convinces those who are out there to come in and be able to use these products freely. The industry management should ensure that it is made attractive to ensure that the best labor force is attracted.

When the best innovative labor force comes in the industry, then it means that the quality of services and products is going to improve. By all the above actions put in place, the industry will is more prosperous (Walsh, 2003, pg 66).

Reference

Grant Cairncross, (2008). Training and service quality: a case study analysis of Australian regional restaurants, pg. 17-19.

Kandampully, J (2002). Services management: the new paradigm in hospitality, Pearson Hospitality Press, Sydney, pg. 20-23.

Kotler, P., Bowen, J.T. and Makens, J.C. (2003) Marketing for hospitality and tourism, 3rd edn (Upper Saddle River, NJ: Prentice Hall), pg. 32-34.

Nankervis, A., Compton, R. and Baird, M. (2005). Human resource management: Strategies and processes, 5th edn (Melbourne: Thomson), pg. 7-10.

Pollit, D. (2006) Training provides the recipe for success at Nando's, Training and Management Development Methods, 20(5), pp. 5.53-5.57

Price, L. (1994) Poor personnel practice in the hotel and catering industry: does it matter?, Human Resource Management Journal, 4(4), pp. 44 – 62

Walsh, K. (2003) Qualitative research: advancing the science and practice of hospitality, Cornell Hotel and Restaurant Administration Quarterly, 44(2), pp. 66-75.

Wong Ooi Mei, A., Dean, A. and White, C. (1999) Research and Concepts: Analysing service quality in the hospitality industry, Managing Service Quality, 9(2), pp. 136-43

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