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Staffing issues

● Have a broad appreciation of hospitality employment statistics.
● Understand the process of staff recruitment.
● Be able to calculate staff turnover.
● Link staff motivation, training and retention to company success.
● Understand the process of supervision and communication.

Given that for most managers managing people forms
the major part of their job role, the main aim of this
article is to provide an outline of staffi ng issues
that managers should be aware of. The employment
of staff in the UK is highly regulated by both the UK

Controlling Food Sales

1. List and explain the three goals of sales control.
2. List and describe eight determinants of customer restaurant selection.
3. Describe the two principal means of maximizing profits.
4. Explain the three most common methods of establishing menu prices.
5. Describe the two principal means of selling products effectively in a restaurant.
6. List and explain the five most important elements of menu preparation.
7. Explain attempts by management to maximize profits by establishing sales techniques for use by
the sales force.

Wine Tourism and Sustainable Development in Regional Australia

Tourism associated with wineries has been a major area of recent growth in
regional Australia (Charters and Ali-Knight, 2002). The Winemakers Federation
of Australia (WFA) recognized this in developing a national wine tourism
strategy in 1998 (, accessed 14 March
2004). WFA predicted a value of nearly Aus$1 billion (WFA, 2002), comprising
money spent at wineries and elsewhere by domestic and international winery
visitors: figures since borne out. The benefits to associated businesses in
regional economies are clear.

Managing quality in food and beverage operations

● Explain what is meant by quality in food and beverage
operations and why it is important.
● Understand the challenges facing the management of
quality in F & B.
● Describe a systematic approach to managing quality.
● Compare and contrast a range of approaches to quality
● Understand examples of how quality management works in

The food and beverage industry is a fast moving and exciting business.
Looking at the Sunday papers, there are regular news articles

Beverage Purchasing Control - Beverage Control

In previous articles, the need for food, beverage, and labor control procedures
was discussed, and specific control principles and procedures for food
were described. In the following five articles, specific control principles and
procedures for beverages are described.
Beverage control is similar to food control in many ways. It requires
that standards and standard procedures be developed for purchasing, receiving,
storage, issuing, production, and sales. The standards and standard
procedures of beverage control are akin to those used for food control. The

A Day In The Life Of An Director Of Catering Sales And Convention Services

Each day I wake up saying, “Today is the day
I will get everything done.” It is my optimist
side taking control before my realist side has
a chance to ruin my day. Because I ply my
trade at a 5,034-room hotel with over 380,000
square feet of banquet space, it is usually
around 8:00 A.M. when my realist side kicks in.
By this time I have been at work for an hour
or more and start taking victories as soon as
they come. The day is half over for the dedicated
line cast members who started working
at 4:00 A.M. so our thousands of guests can enjoy

Beverage Receiving, Storing, and Issuing Control

1. Identify the objectives of controls for receiving, storing, and issuing beverages.
2. List and explain the various standards necessary for establishing control over beverage receiving,
storing, and issuing.
3. Describe the standard receiving procedure for beverages.
4. List the types of information contained in a beverage receiving report, and explain the report ’ s use.
5. Describe two means for maintaining security in beverage storage facilities.
6. Describe the procedures used to organize beverage storage facilities.

The Organization and Management of Hotel Beverage Operations


A beverage such as a glass of wine, a beer, or
a cocktail has the magic power of bringing
people together. Beverages have always made
an impact on the evolution of humankind.
Thanks to modern technology and more advanced
carbon-dating techniques, archeologists
have now established with certainty
that our species has been around for several
hundred thousand years—a lot longer than
was estimated 50 years ago. In accepting the
fact that alcohol is as old as we are, it would
be of great interest to discover what type of

Beverage Production Control

1. Identify the two primary objectives of beverage production control.
2. Describe the standards and standard procedures necessary for establishing control over beverage
3. List four devices and means used to standardize quantities of alcoholic beverages used in beverage
4. Describe three devices associated with computer software used to standardize quantities of alcoholic
5. Describe the use of standardized glassware in beverage control and the importance of stipulating
specific glassware for each drink.

History of the development of whiskey distillation - Whisky: Technology, Product

Nearly all distilled alcoholic beverages have similar generic roots depending
on the basic raw material, whether grape, grain or sugar. Such distillates were
in the past regarded as having great medicinal, almost mystical, properties
and their recipes were entrusted to the religious clerics of their day and tradition.
The generic Latin name given to these distilled products was aqua vitae
(the water of life). This is certainly true in the case of whiskey, which is a
corruption of the Gaelic uisge beatha (again, water of life). This appellation,