Performance Level of HRM Student Related in Bar and Beverages


Hotel & Restaurant Management


A student who takes the education in Hotel & Restaurant Management should have the ability to describe the primary purposes for establishing bar and beverage business. A student should be at least had an idea on handling the things that are related to the bar and beverages. He should also understand the importance and need for frequent monitoring of the bar operations and have a knowledge in calculating the value of liquors issued to the bar, the bar inventory differential, and the cost of consumed liquor.


What Includes in the Course to Increase the Performance of a Student


There are three principle classifications of beverages and the student understand that the temperature, humidity, light, handling techniques and storing methods have an effect on the shelf life of beverages. In human workforce, a student should have an idea in the means of monitoring the performance of all the employees and their responsibility in receiving, storing, and issuing of beverages.  


In terms of financial principle, there is a requirement that the student has at least an idea on the controls of food service operation. This includes the review on the operation, policies and procedures. Furthermore, the management business includes that financial budgeting and cost analysis. In Hotel and Restaurant Management, the financial budgeting and cost analysis in usually emphasized on food and beverage’s labor costs, operational analysis, and regulatory reporting procedures.


The managerial control in a food and beverage management also emphasizes the responsibilities of each person in the operation and techniques applied to the business. The management team can also utilize the existence of the computer programs that might help the management. The deep understanding on the procedures and process management in larger hotels and restaurants should be part of the student’s own initiation in taking the hotel and restaurant management.


The cover of the lecture includes the various standards for establishing the control over the beverages in terms of receiving, storing, and issuing. Furthermore, the legal liabilities and responsibilities of the business are involved in the lecture. From the learning and practice a student gathered, the student can produce his own idea in establishing and securing the beverage storage facilities and at some point can innovate best strategy in maximizing the sales of the business.


In the professional world, sales are defined as revenue resulting from the exchange products and services for value. In food and beverage industry, sales can be represent as an exchange of products and services of a restaurant, bar, coffee shops, fast-food chains, and other related type of enterprise all for value. And normally, the values are expressed in monetary terms.


Other Related Issues


There are powerful methods lies in the success of the Bar & Beverage Management and the student should learn the techniques in handling those things. And if the student has a potential or interest in learning the objectives and requisites of the course, there is a great possibility that the will become a successful entrepreneur in the future. Dealing with the management aspect of alcoholic and non-alcoholic beverages needs expertise and there are available materials and books in managing and controlling the business. This also includes the storing, issuing controls, service training, and menus.  


In the pursuance of the student to learn the effective management and product types, he or she can consider the experts such as leading chefs’ experiences in the techniques on how to make the products enticing and appealing to the market and increase the chances of their return. Sometimes, it’s either the excellent service of food are the things that keeps the customer in coming back, so it is good to know what best suits the business, even in the young mind of the students. This is a good strategy that the students should learn in terms of increasing the sales in their chosen field of industry.


Occasionally, hiring a professional bartender can contribute the increase of sales. But they should consider the completeness of the bar equipment such as glassware, descriptions of liquors and other beverages, mixers, and garnishes for these are essential for the bartender’s good performance and service. The simple idea on determining the difference between wines, beers, distilled products and spirits is an advantage for a student that is sometimes needed in taking the course Hotel & Restaurant Management but is under the category of Bar & Beverages.  Knowing the right mix and consumers’ taste and preferences are the important that an entrepreneur should understand. All of that are part of the education of the students taking the course in which they can use in the future.


 



Credit:ivythesis.typepad.com


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