Large multinational corporations managing global brands
Standard Industrial Classification (SIC)
Accommodation and Food Service Activities
Accommodation
Food and Beverage Service Activities
Restaurants and mobile food service activities
Event catering and other food service activities
Beverage Serving Activities
F&B Managers' main responsibilities
Ensure that the guest feels welcome
Ensure that facilities work for the guest
Ensure that the operation will continue to provide service while also making a profit
Managers in the hospitality industry
Making presentations / training
Interpersonal skills
Using technology
Professional development
Managing performance
Managing projects
Managing strategic decisions
Managing legal complexity
Managing individuals
Managing teams
Managing external contacts
Managing personnel administration
Day-to-day operations
Specialist technical areas
Managing a crisis
External constraints
Political
Economic
Social
Technological
Internal constraints
Demand variations
Food and beverage issues
Control issues
Staff issues
The analysis of who the customers actually are is also necessary information, not only for caterers in general and operational management in particular, but also for marketing management
Interior design
Affected by the purpose of the visit
Service employees
Should complement the meal experience in terms of social skills, age, gender, uniform, tempo of service, number of staff in relation to prices
Self-service staff ratio is 1 staff to 20-40 customers
Fine dining staff ratio is 1 staff to 8 or less customers
