Food and beverage operations and management - Service operations management

4 important questions on Food and beverage operations and management - Service operations management

What are the 2 dimensions of the system approaches of to the management of food and beverage operations?

1. Systematic in the design, planning and control of a food and beverage operation.
2. The management of the operating systems within food and beverage operations.

What are the 4 systems operating within in a food service operation?

1. The system for food production
2. The system for beverage provision
3. The system for delivery: the service sequence.
4. The system for customer experience management: the customer process.

What is the customer process?

The customer receiving the food and beverage product is required to undertake or observe certain requirements.
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What does the service sequence consist of?

The service sequence consists of a number of stages from taking customer bookings through to clearing following service.

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