Functions management food service industry defines four ba

Semester 2 5 months Housekeeping Management This module is designed to enable students to develop an understanding of the principles of housekeeping management and their application in today's hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment. Housekeeping Operations This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department.

With the broadness of this industry, some defining aspects are important to understanding. The hospitality industry is a broad category of fields within service industry that includes lodging, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry.

A hospitality unit such as a restaurant, hotel, or an amusement park consists of units such as facility maintenance and direct operations servers, housekeepers, porters, kitchen workers, bartenders, management, marketing, and human resources, etc.

The hospitality industry is a multibillion-dollar industry that depends on the availability of leisure time, disposable income, and complete customer satisfaction.

There are four segments of the hospitality industry: Food and beverages, Travel and Tourism, lodging, and recreation. It comprises of establishments primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises.

When a restaurant is part of a hotel, services it renders can enhance the guest experience by providing excellent food and first-class customer service. It can symbiotically function as part of other businesses, such as in bowling alleys or movie theaters.

Buses, cabs, planes, ships, trains and so on are all part of the travel industry. Leisure travel is when a person spends money on lodging, food, and recreation while taking a vacation trip, and business travel is when a person travels for work and spends money on lodging and food.

Some people also spend on recreation while on a business travel. The major function of the tourism is to encourage people to travel.

When people travel, either for business or leisure, they spend money on hospitality. Fancy hotels, youth hostels, elder hostels, campgrounds, motels and other businesses that provide a place for people to sleep overnight are all in the lodging industry.

Lodging businesses markets to other market segments such as business travelers, leisure travelers, long-stay travelers, budget travelers, and special travelers like people working with the government, airlines, and military.

The goal of recreation is to refresh a person's body and mind. Any business that provides activities for rest, relaxation and enjoyment, to refresh a person's body and mind is in the recreation business.

Entertainment businesses which provide shows such as movie or theater, attractions which are places of special interest of visits such as zoos and museums, spectator sports and participatory sports are all parts of the recreation business.General Studies designations listed on the major map are current for the - academic year.

- Major Map Business (Food Industry Management), BA .

Defining Operations Management

Functions of Management in the Food Service Industry Essay Sample There are four basic functions of management that all businesses must employ in order for a company to succeed. Those functions (planning, organizing, leading, and controlling) are utilized .

Bachelor of Food Service Management: Bachelor of Food Service Management: Degree Overview Prerequisites for a four-year Bachelor of Science in Food Service Management program include a high.

This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment.

Functions of Management in the Food Service Industry. Defines the four basic fundamentals of management as related to the food service industry. A food and beverage department is responsible for supplying food and drink to the members of an organization and its guests.

Food and beverage departments have employees with multiple dining-related roles, including bartender, barista, server, cook, chef, hostess, dining room server, food service.