The Department of Food and Beverage (F&B) is responsible for maintaining the high quality of food and service, the cost of food, the management of restaurants, bars, etc. The food and beverage service sector contributes greatly to profits in the hospitality industry. With the increasing importance of business meetings, a variety of personal and social events, a large number of customers visit catering establishments frequently. Food and beverage professionals work tirelessly to intensify the customer experience through their service.
Knowledge of one's responsibilities and roles, proper knowledge of food, food and beverage pairing, labels and service styles are a great way to build trust when serving guests. As a general rule, if your food expenditures exceed 28% to 32% of your income, you should consider adopting a new strategy to control your food cost expenditures. Managing hotel food and beverage operations requires a relentless focus on costs, labor and food waste. This helps meet guests' needs, both internal and external, by providing them with food options, recipes, events and all other ways to serve food from the best quality.
In addition to the quantity and type of food and beverages that contain them, present in the menus, procedures manual, control of food and beverage costs, flavors, organization charts, management of restaurants, bars, establishments and general guidelines of companies and their canteens. Therefore, follow NOM 093 to the letter as a guide to good hygiene practices in food and beverage service establishments, which you should implement without exception in a food company. These are fast-food establishments called quick-service restaurants, where food is prepared, purchased, and generally consumed quickly. In reality, there is no such career, the appropriate careers to aspire to be a Food and Beverage Manager would be the Career in Gastronomy or the Career in Tourism.
Corporate F&B is responsible for providing strategic direction to hotels and for developing and executing global initiatives and strategies for food and beverage, working in conjunction with the leadership of Hotel Operations and Food and Beverage. Cleanliness and hygiene in commercial food and beverage establishments are of paramount importance when working with any type of edible food. Food and beverage services can be broadly defined as the process of preparing, presenting, and serving food and beverages to customers. A food safety supervisor is a person trained to recognize and prevent the risks associated with handling food in an F&B service company.
