Food and Beverage Management
Griffith College Dublin
Faculty of Business Module Leader: Majella Mulhall Submission Date: 11th October 2012
BA (Hons) International Hospitality Management
Food and Beverage Management
The Components of Good Service in the Food and Beverage Sector
Individual assignment by
Onno Hetzke
Food and Beverage Management
Table of contents
I.
Executive summary .......................................................................................................................................... 3 II. Aims and objectives .......................................................................................................................................... 3 III. Research methodology .................................................................................................................................... 3 1. Introduction ......................................................................................................................................................... 4 2. Key components of good service in F&B ................................................................................................. 4 2.1 Consumer orientation ............................................................................................................................................. 4 2.2 Teamwork and communication ......................................................................................................................... 5 2.3 Management strategies .......................................................................................................................................... 5 2.4 Experience, competence and knowledge
Faculty of Business Module Leader: Majella Mulhall Submission Date: 11th October 2012
BA (Hons) International Hospitality Management
Food and Beverage Management
The Components of Good Service in the Food and Beverage Sector
Individual assignment by
Onno Hetzke
Food and Beverage Management
Table of contents
I.
Executive summary .......................................................................................................................................... 3 II. Aims and objectives .......................................................................................................................................... 3 III. Research methodology .................................................................................................................................... 3 1. Introduction ......................................................................................................................................................... 4 2. Key components of good service in F&B ................................................................................................. 4 2.1 Consumer orientation ............................................................................................................................................. 4 2.2 Teamwork and communication ......................................................................................................................... 5 2.3 Management strategies .......................................................................................................................................... 5 2.4 Experience, competence and knowledge