FOOD AND BEVERAGE CURRENT MARKET TRENDS

Health and safety:The food and beverage sector is much into health and safety in the workplace and to its customers. The staff is trained so as to be able to provide first aid if any accident may occur to the customer or a staff member. They also do participate in handling of food training to learn and be awarded with food handlers certificates at the end of training.

Training of staff:They also take the staff for food and beverage training so that they can deliver professional service to their customers, and also try to employ qualified personnel on the establishments.

Health:Most of the restaurants have came up with the eat healthy menus, so as to tackle the need of those customers who are concerned with eating healthy food, this kinds of food is prepared with no oil or use of olive oil and cutting off all visible fats in meats.

Technology:The use of technology has improved the marketing and advertising strategies in the food and beverage sector as most of the restaurants are using social Medias like face book and tweeter to promote and advertise their daily specials. They also have websites, where you can get all the information you need (www.restaurantengine.com).

Sustainability, local sourcing and nutrition:These are the most food and beverage trends and themes. Most restaurants are likely to begin using locally grown produce and locally sourced meats.

Exotic and super fruits:The reduction of sodium is an expectation in many restaurants, and use of fruits seems to be a logical trend. Fruits such as berries and mangoes are possible super fruit choices, and also exotic fruits which include paw paw and guava, and the introduction of fruits in restaurants is also rising (www.sparkpeople.com/blog/blog.asp?).

Layering of flavours: Most of the consumers have different tastes and preferences and the tend to be more sensitive and request wider choices in order to control their diets an special needs, as a result customers prefer restaurants with planned menus that cover a variety of dishes Browska (2011).

 Locally produced beer and wine: Just as with local meats and produce, there is a special appeal for locally made spirits. Microbreweries, which burst onto the food and beverage scene nearly 20 years, have maintained as a strong trend (www.mostfoodandbeveragetrends.com).

 REFERENCES

http://restaurantengine.com/5-surprising-consumer-food-trends-

http://www.sparkpeople.com/blog/blog.asp?post=7_hot_restaurant_trends_for_2010

http://restaurants.about.com/od/WhatsHotSurvey/tp/Local-Food-and-Beverage-Trends-2014.htm

 

 

 

ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL

Professional and hygiene appearance

The appearance of a food and beverage personnel is the reflection of the hygiene standard and also the service quality of the establishment.

The following factors are the responsibility to take to practice by an individual

Ø  Males should be clean shaven.

Ø  Females must wear light make-up and no nail polish.

Ø  Hands should be always clean with well-trimmed nails.

Ø  The uniform must be always clean and neatly pressed.

Ø  No jewellery must be worn.

Ø  Shoes must be flat, plain and comfortable as comfort and safety are important than fashion.

Punctuality

Being not punctual at work shows that an individual does not have any interest at work and also has no respect for the management and the customers.

Attitude to customers

Staff should always approach customers in a good manner, and always be willing to anticipate the customer’s needs and wishes

Memory

An individual with good memory is an asset in the food and beverage service staff, as they will remember their customers and what they like. E.g. their favorite drinks and where they like to seat (Lillicrap, Cousins, 2010:28-29).

Personality

Being an even tempered individual who is friendly, tactful, courteous and good humored make the best team players.

Honesty and loyalty

Food and beverage personnel should at first be loyal to the company and secondly to the customers. Being honest will not only build trust on management and staff, but from the customers also.

Knowledge of food and drinks

It is important for the service staff to know all the items on the menu and also on the wine list so as to advice and suggest to their customers. They also should know how to serve each dish on the menu, its accompaniments, the correct cover and also the preparation method and the plaiting styles of the dish. Serving beverages at the appropriate temperatures it is also crucial.www.binxiengel.blogspot.com/2012/.

REFERENCES

Lillicrap, D. & Cousins, J. (8^th eds) (2010) Food and Beverage Service. British library: Dynamic learning.

http://www.binxiengel.blogspot.com/2012/ [accessed date: 2 March].

 

 

 

 

                                                                                                                                      

                    Paris – The most hospitable city in the world

In this blog entry, I will be talking about the world known city Paris and why I think that it is one of the most hospitable cities in existence.

Being the number one rated tourist destination in the world, Paris draws in over 27 million tourists and there are many hotels and restaurants that want their share of the profits. Paris makesup 25% of Frances overall economy “60 % of the guests that stay in hotels in Paris are foreign and a 1/3 of them are American/British tourists”. This is one of the perfect examples in how the tourism industry helps the hospitality industry.

 

According to www.expedia.co.uk/paris-hotels , there are around 1731 hotels in Paris with 40 of them being 5 star rated and over 300 of them 4 star rated. These hotels are scattered all over Paris in order to take advantage of tourists who wish to stay in a specific area of Paris such asNotre Dame.

Avenue Gustave Eiffel or Montparnasse. The thousands of restaurants that are also scattered all over Paris, attract a high number of customers who are willing to pay almost anything to eat in their restaurants (assuming that they meet and exceed the customer’s expectations).

However, these hotels and restaurants help to contribute to the deep hole in your pocket that Paris digs into, making it not only one of the hospitable cities in the world, but also one of the most expensivecities to live in.

 

 

References

(Ernest Hemmingway, A Moveable Feast, Epigraph).

(http://www.paris.fr/english/presentation-of-the-city/key-figures-for-paris)

www.expedia.co.uk/paris-hotels