Food and Beverage Management - Coursework Example

Food and Beverage Management TABLE OF CONTENTS:- About the hotel Licensing framework Developing the drinks and wine list to achieve higher income and customer satisfaction, including non-alcoholic drinks Pricing policy Purchasing, storage and control of beverage Extending the beverage section in the hotel Is the hotel industry in India is in Curse or Boom Conclusion Reference ABOUT THE HOTEL:- It is the 4 Star hotel located in Pitam Pura. 25 Kms from Palam Airport, 12 Kms from Railway Station and 10 Kms from I.S.B.T Bus stand. Only luxurious hotel located in North West Delhi. Hotel Central Park provides the guests with a haven of comfort and hospitality in the heart of Northwest Delhi known as the finest commercial district in Delhi. City Park offers travelers a new level of luxury with the distinctive personalized touch and crisp efficiency. This towering hotel offers a wonderful view of this elegant part of the city with excellent service providers that are ready to provide the best of the service round the clock. Cutting an impressive landmark out of the native sandstone of the area, Hotel City Park offers travelers a new level of luxury with the distinctive personalizedtouchand impeccable hospitality of International standard. The hotel's plush and warm interiors decorated with traditional works of art, hand picked local artifacts and tasteful furnishings; all coupled with the excellent service from staff who cares. The hotel is a combination of luxury and comfort with ultra modern facilities. Hotel City Park offers elegantly appointed rooms & suites that have been equipped with all types of modern facilities as upto the International standards of hotels. Room offers a spectacular view of lush green gardens. Rooms are perfectly designed with vibrant colors and furniture. Here guest can enjoy a comfortable stay. These rooms are considered to be lavishly appointed and are of comparatively larger size. Amenities & Services available are: Beauty Parlour, Travel Desk, Barber shop, Courier Service, Front Desk, Free Newspaper, Parking, Bar, Banquet, Restaurant, Safe Deposit Box, Conference Facilities, Business Centre, Swimming Pool, Health Club. Doctor on Call, Laundry, Valet, Travel Desk Service, Dry Cleaning, Post, Baby Sitting, Currency Exchange, Hair Dryer, Newsstand, Safety Deposit Box, Secretarial Services, Wake up service, Car Rental, Concierge, Chemist, Conference Halls. What is license It is a legal document giving official permission to do something. It is the act of giving a formal i.e. written or digital permit authorization. For example: In some countries every individual requires work permit for working in any organization or sector. This work permit is like a license which tells that the person is free to work in that country. This license includes date of issue, date of expiry, issued head office, issuing officer's name etc. The license signifies that the information provided by the individual is true and correct and his past records don't show any criminal background. Licensing framework of our Hotel City Park: Our hotel is doing well due to its well explained terms and policies which are followed by every individual who is dealing with the hotel. Our hotel holds proper Trade License issued by the Corporation/Municipality for running it along with an Excise License where alcoholic beverages are served. Our licensing framework is not so rigid and not so flexible. Off course there are certain specifications which can't be changed like environment and ambience of our hotel. Simultaneously we are flexible in dealing with the customers as they are the need and urge of our hotel. The Liquor and Gambling Commissioner is responsible for administering the Liquor Licensing Act. The purpose of this Act is to regulate and control the sale, supply and consumption of liquor for the benefit of related industries and the SA public. Particular emphasis is placed on encouraging responsible attitudes towards the promotion and advertising of liquor and minimizing the harm associated with liquor consumption. For example, the premises must have sufficient toilet facilities for patrons and comply with other building regulations and planning approvals. The applicant must also show that the operation of the license would not cause undue offence, annoyance, disturbance, or inconvenience to those who work, worship, or reside in the area or that the safety or welfare of children attending kindergarten or school in the vicinity of the proposed licensed premises would not be prejudiced. Applicants need to satisfy the licensing authority that they are fit and proper persons to hold a license and will need to complete a Personal Information Declaration form. Relevant knowledge, skills and experience, the results of a police check and creditworthiness will be taken into Acts and Regulations Liquor Legislation Liquor Licensing Act 1997 Liquor Licensing (General) Regulations 1997 Liquor Licensing (Dry Areas - Long Term) Regulations 1997 Liquor Licensing (Dry Areas - Short Term) Regulations 1997 A hotel license authorizes the sale of liquor for consumption on and off the licensed premises under Section 32 of the Liquor Licensing Act 1997. A hotel licensee has an obligation to trade between 11 am and 8 pm Monday to Saturday, (except Good Friday and Christmas Day) and to provide a meal to a member of the public on request at any time between noon and 2 pm and between 6 pm and 8 pm on any day on which the licensed premises is open to the public for the sale of liquor. The licensee can apply to the Liquor and Gambling Commissioner for exemptions from these requirements. The licensee is also permitted to sell liquor: to a lodger at any time; At any time in a designated dining area to a diner for consumption with or ancillary to a meal provided by the licensee in that area (including Good Friday and Christmas Day) At any time in a designated reception area to a person attending a reception for consumption in that area (including Good Friday and Christmas Day). Trading Hours A hotel license allows the licensee to sell liquor for consumption on or off the licensed premises as follows: Monday to Saturday between 5 am and midnight; Sunday between 11 am and 8 pm; or If the Sunday is New Year's Eve, between 11 am and midnight; New Year's Day between the hours of midnight; and 2 am (in addition to normal trading hours for that day); Christmas Day between 9 am and 11 am; It may subject to change as per laws of the government. Other Authorizations An applicant for a Hotel license or an existing license holder can apply to the Liquor and Gambling Commissioner for any of the following consents: Extended Trading Authorization (ETA) If a licensee wishes to trade between midnight and 5 am Monday to Saturday, or between 8 am or 11 am or 8 pm and midnight on a Sunday, or between midnight and 2 am on Christmas Day, the licensee may apply for an Extended Trading Authorization. This authorization can not operate on Good Friday, the day after Good Friday or the day after Christmas Day. Entertainment Consent If a licensee intends to provide entertainment on the licensed premises, the licensee may apply for an Entertainment Consent Extension of Trading Area If a licensee intends to trade in an area adjacent to the licensed premises, then a Extension of Trading Area authorization is required for example drinking and/or dining on the footpath adjacent to the premises. Designated Dining Area The designation of a dining area allows the sale of liquor at any time to a diner for consumption with or ancillary to a meal provided by the licensee in that area. Designated Reception Area The designation of a reception area allows the sale of liquor at any time to a person attending a reception for consumption in that area. Obtaining a Hotel License for extension of beverage section To obtain a Hotel License, the Applicant(s) must: (a) Under Section 58 of the Liquor Licensing Act satisfy the licensing authority that there is a need for a hotel in the proposed locality and that the proposed premises have all the necessary planning and building approvals. Furthermore the applicant(s) must show that the operation of the license would not detract from the amenity of the locality by causing undue offence, annoyance disturbance or inconvenience to those who work, worship or reside in the area; that the premises are suitable for a hotel license and that a hotel license is suitable for the business activity proposed. (b) Under Section 153 of the Liquor Licensing Act satisfy the licensing authoritythat they are a fit and proper person to hold the license. The application will require advertising. Developing the drinks and wine list to achieve higher income and customer satisfaction, including non-alcoholic drinks:- This is the main task of the whole activity because it involves sincere understanding and correct implementation of the task. What to include and what not to include in the list is a matter of customer requirement and taste. What customer wants and what we serve is a question of reputation of the hotel. It is essential to keep a dog watch on the need and supply of the drinks. According to me list should cover all kinds of drinks which is in the ease and reach of middle class to sophisticated high class people. We can divide certain drinks according to the weekdays or we can arrange them as theme drinks. For e.g. on Sunday which is a relaxing day, we can serve Goan drinks i.e. drinks of Goa like 'Fenny' etc. Customer preferences can also be included like 'white wine' for the specific day. But one important thing should be kept in mind i.e. drinks should be available at best price which is not so heavy on customer's pocket. Examples of menu list: Alcoholic Drinks 1. Rose Wine Ros, Guilhem, Moulin de Gassac, Southern France, 2006 16.50 2. White wines Chenin Blanc, The Veldt Range, South Africa, 2007 15.50 3. Red wines Tempranillo, Quintana, Spain, 2005 15.50 4. Champagnes Louis Roederer Brut Premier NV, NV 55.00 5. Sparkling wines Antonin TrufferNV, 22.50 6. Half Bottles - Red Cabernet Sauvignon, Santa Ema, Chile, 2005 11.50 7. Half Bottles - White Sauvignon Blanc, Santa Ema, Maipo Valley, Chile, 2007 11.50 Non - Alcoholic Drinks 1. Mock tails Apple fusion Pineapple fusion Strawberry and Raw Mango fusion Golden ice crush 2. Shakes Banana Mango Butter scotch Pistachio Strawberry Pricing policy of our hotel: Price of a commodity is always fixed on the basis of 2 parameters Quality Quantity "Quality is Utmost" To sustain the growth and development of our hotel, we have to win the confidence of the customers by not only continuously improving professionalism and quality of service but also enhancing the standard of probity of the industry practitioners. Hoteliers, as one of the important industry practitioners, are expected to take the lead in making improvements. The aim is to provide a checklist of good practices in various aspects of hotel management. It is expected that we should make adaptations to suit our operational needs. Commitment to ethical practices is part and parcel of good governance. The hotel should have a stated policy on ethical commitment and issue a Code of Conduct to staff, setting out the company policy and the ethical standards required by us. The policy should be made known to the clients and guests of the hotel. In the appointment of term suppliers/service providers, hotels should consider requiring them to have a similar policy and a Code of Conduct for the employees as well. To ensure that the Code of Conduct is effectively adopted by staff for maintaining the quality, it is important that: It is issued with the full support of the management; It applies to all staff across the board from the senior managerial staff, to the middle managers and the front-line staff; It is strictly and fairly enforced with a mechanism for taking disciplinary action against any breach of the Code; It is promoted through continuous capacity building to foster good practices; and It is updated as necessary. "Quantity is equally important" Direct purchases of small value goods/services often create opportunities for corrupt practices such as favoritism to a single supplier or tampering of quotations. Hence, for goods and services frequently in demand (e.g. consumables), hotels should appoint, through competitive means, term suppliers or service providers to cater for the need. This could also help save the time and resources spent on calling quotations for each direct purchase. Goods delivered should be inspected or tested as appropriate, and counted against the quantity specified in the delivery note, cross-referencing the purchase order. A supervisor should monitor the receipt of goods of substantial value e.g. senior staff should conduct random checks on the quality and quantity of goods received as frequent as necessary. Defective or short-delivered goods should be properly handled and recorded in accordance with established procedures (e.g. asks the supplier to make good the shortfall or notify the finance unit/manager to deduct payment). Payments for goods should be made against duly certified invoices, purchase orders and delivery notes. Internal time limits should be set for certifying the invoice and effecting payment to avoid undue delay because those suppliers who have a cash flow problem may resort to corrupt means in order to expedite payments. Regular meetings should be held with the service providers to discuss problems and review service standards. In order to set pricing policy, these ways can be include to achieve the following: (i) Maintaining the overall tax rate with the cost of living; (ii) Reducing the availability of cheap alcohol, especially to vulnerable population groups; (iii) Introducing special levies on high-strength and high-risk beverages while at the same time increasing funding for treatment and prevention initiatives; (iv) Creating price incentives for the production, sale and consumption of lower strength beverages; (v) Enabling reforms by seeking greater simplicity and efficiency within the current system of alcohol price and taxation policy. The complexity of current alcohol pricing and taxation systems in hotels creates an excellent opportunity for the implementation of new, more efficient systems in which prices and taxes are used in a "purposeful and discerning manner" in the interests of hotels, while maintaining the social and economic benefits derived from the responsible production, sale and consumption of alcoholic beverages in hotels. Lastly excellent method to be adopted in making pricing policy is "By bringing down our profit percentage to a reasonable extent per bottle and economizing our beverage offerings we are able to step up sales, deplete our inventories faster and let volumes drive our earnings" Purchasing, storage and control of beverage:- In today's scenario storing and controlling of the beverages is very simple and easy due to effective techniques and modern equipments. These equipments are designed for easy handling and storing. The base of every beverage is water and ice. So we require commercial water coolers and ice makers because purchasing ice is not the cost effective. Second important thing is different flavors of drinks and their mixing in appropriate amount. They should be purchased from reputed place because drinks are the best starters and served throughout the meal. Example of Good equipment:- Advantages of gravity-feed ice storage and transport systems include: Sanitation - Gravity drops ice directly into dedicated ice carts or ice totes when an ice gate is opened, eliminating the potential contamination point of shoveling or scooping ice. Dedicated ice carts and totes ensure that delivered ice is clean and sanitary. Because ice is dispensed from the bottom of the bin, the first ice in is the first ice used. This ensures a constant turnover and aeration of ice. This means that there will be no old ice sitting in the bottom of the bin developing an unpleasant taste, odor and appearance. Efficiency - Gravity-feed dispensing of ice is more than seven times faster than scooping ice from a bin. A facility using 2000 lbs a day, for example, will save nearly 250 staff hours a year with gravity-feed dispensing. Using an ice transport cart to move ice just 100 feet will save another 190 hours a year for that same 2000 lbs of ice. The total annual labor savings using this type of system, compared with scooping ice and carrying buckets, is more than 440 hours, which frees up time for other activities. Safety - The elimination of scooping, shoveling and carrying buckets of ice reduces the risk of employee back injuries and slippage. Ice transport carts enable employees to quickly and safely transport up to 240 lbs of ice at one time from the point of production to point of use. Convenience - Bar staff can work directly from insulated ice transport carts at catered functions. EXTENDING THE BEVERAGE SECTION IN OUR HOTEL: The provision of food and drink is an important and integral part of the hotel product. The main advantage of extending the beverage section is that it will improve our business and increase our client list. We have to perform certain steps in doing so: We have to plan our menu according to the need of the client i.e. what types of drinks are most liked by the client. This can only be possible by conducting a survey in our hotel or by taking client's opinion on the samples of drinks offered by us to them. The next thing which is to be taken into consideration is to have a license for extending our beverage section and to meet all the necessary standards set by the municipal because getting license is the first step to success. Standards includes- quality control test, onsite visit of food inspectors, cleanliness of the kitchen where food is prepared, proper use of dustbins for disposal of garbage, use of pure and 'agmark' stamped raw materials, separate store house for storing beverages etc. Planning trips to different hotels to know their ambience and cuisine list is very helpful in extending our beverage list. Attending seminars and giving training to staff members on beverage management is often beneficial. Now days certain institutions offers various beverage management courses which is a good method of keeping ourselves updated about it. The innovation is next and most reliable step to success because customer always wants something new and which is different and served at our place only. Ques- Is the hotel industry in India is in curse or in boom Ans- The Hotel Industry in India is considered as a major industry in India. India is a country that is full of natural beauties as well as resources and is notable for its rich cultural diversity and visual contrast. In recent years India has also proven itself as a great source of skilled manpower. For this reason every year many foreign visitors come to India for business or for pleasure. This has been beneficial to the hotel industry in India. The hotel industry in India is at present experiencing a boom. Many high quality hotels are opening up to accommodate the foreigners. The purchasing capacity of a certain class of India has also risen enormously. These people too are the reason for the growth of hotel industry in India. The hotel industry in India includes several high quality hotels that offer hospitality of the international standard. There are several hotels that offer first class facilities to their guests. In historic places there are several old castles that are turned into classic hotels. In these hotels the guests are treated like royals. The hotel industry in India has boomed at the popular tourist spots of India. The tourist spot include several spots in the mountain and by the side of the sea. The hotel industry in India has also sprung up in the historical places like Agra and Rajasthan. The business hubs of India like Mumbai, Delhi, Bangalore, Kolkatta and Chennai also has an important hotel industry in India. The hotel industry in India is a part of the hospitality industry. The present hotel industry in India also has a tie up with the restaurants and the tourism industry as many of the hotels nowadays also offer tour packages. You can also get some of the best Indian cuisine and beverages at any of the popular names in the hotel industry in India. Conclusion:- I put up this question because I had selected an Indian 4 star hotel for this report. It is equally important for me to mention about the future growth of hospitality sector in India because somewhere the success story behind the hotels is linked with its country of origin as well as franchisee country. India is a land of culture, religion and here we follow one phrase by heart i.e. "ATITHI DEVO BHAVA" We truly believe this and due to certain geographical factors taken together we can say that this industry has long way to go. Lastly, in recent years with the growth of hotel industry the profitability as well as the further possibilities of growth of hotel industry has also opened up. People from across the world are now coming to India not only for pleasure but also for business. With India proving herself as a great source of manpower people from across the world are coming to India for business as well. This has also contributed in the growth of hotel industry. Reference: 1) http://www.thehoward.com/dining/wine_list.html 2) http://www.theedinburghresidence.com/dining/wine_list.html 3) http://www.abouthotelsinindia.com/about-hotels-india/future-prospect/ 4) http://www.cityparkhotels.com/ 5) http://www.hotel-online.com/News/PR2004_4th/Nov04_HVSIndia.html 6) http://en.wikipedia.org/wiki/Hotel 7) http://www.hospitalitynet.org/news/4021156.html 8) Online encyclopedia on "How to manage hotels", edition 2008. 9) Magazine - "Improving hotels-5 easy steps ahead", edition July, 2008. 10) http://www.wbr.co.uk/biobusinessnetwork/agenda.pdf 11) http://finance.indiamart.com/exports_imports/industrial_policy Read More