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Essay Available:
Pages:
4 pages/≈1100 words
Sources:
Level:
APA
Subject:
Literature & Language
Type:
Article Critique
Language:
English (U.S.)
Document:
MS Word
Date:
Total cost:
$ 14.4
Topic:

Article Analysis (Article Critique Sample)

Instructions:

Locate two article concercing staffing challenges in food and beverage operation. Analysis in which you discuss challenges specific to food and beverage operations. Briefly summarize each article by indentify challenges presented in each article. How do these challenges affect a food and beverage operations. How may a manager overcome these challenges.

source..
Content:

STAFFING CHALLENGES IN FOOD AND BEVERAGE OPERATION
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Introduction
All customers who visit hotels in to eat want to have the best experience of it. They want to have a good time while eating so that they feel the worth of their money as being well spent. This means that the cooks, the waiting staff and ushers have to produce quality food and offer quality service to the customers. Having such quality staff starts from hiring and these personnel should be able to make a fortune out of the complaints of consumers by transforming them into opportunities.
One of the challenges in the foods and beverages operation in an article by Tourist Attractions and Parks is acquiring the right personnel, (2012). The article identifies that the foods and beverages industry is quite seasonal; people tend to visit these joints more during festive seasons. In addition, majority of the staff members in the industry are part time workers and students; especially those on internship. This makes it hard for the manager to identify a long term employee who is dedicated to set goals and achieve them while at the company. The seasonality of the industry also makes it hard for managers to venture further; like expanding the business and opening other branches.
In another article by CHT, there are other challenges that can be identified. One of them is production and consumption of food and beverages simultaneously, (2010). The punch line here is situations that involve production in huge amounts. It is difficult because mass production needs quite a large number of customers as well as producers in the same locality. Such a venture would result in problems especially socially, within the environment and culturally. The article also identifies the food and beverage sector as being quite diverse and has many subsections which make the scope of the industry and its size a challenge. This is especially for those managers who want to organize the industry and organize it so that they know which subsection they are comfortable with and venture there. For example, there is commercial and non commercial sectors, the type of food (that is either food or beverages or both), cuisines and methods of services. For instance, under the classification of foods and beverage outlets, they may be commercial or non-commercial. However, there are other subcategories; in the commercial sector, is the food for a general market or a restricted market? If the food was for non commercial, is it for institutional catering or employee catering? These subcategories are thus a challenge and need to be ironed out before the manager ventures into one.
The CHT article also identifies another challenge concerning beverages, (2010). One of the challenges stated here is being in an environment where there is competition. Another challenge is that there are a lot of issues related to adherence to laws of licen...
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