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Missy S. Custodio Grade: 12-Tvl - A Fabs

The document discusses the importance of food and beverage (F&B) management education for hospitality and tourism students. It notes that many students have experience working in or consuming F&B, so reflective assessments leveraging those experiences can be an effective learning tool. It also provides details about the author's experience taking an F&B specialization course, including cooking different types of breakfasts and participating in a competition and assessment. Finally, it outlines the roles and responsibilities of an F&B service department, including being professionally qualified to serve customers with hospitality, and focusing on delighting guests to satisfy them.

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Mazy Custodio
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122 views2 pages

Missy S. Custodio Grade: 12-Tvl - A Fabs

The document discusses the importance of food and beverage (F&B) management education for hospitality and tourism students. It notes that many students have experience working in or consuming F&B, so reflective assessments leveraging those experiences can be an effective learning tool. It also provides details about the author's experience taking an F&B specialization course, including cooking different types of breakfasts and participating in a competition and assessment. Finally, it outlines the roles and responsibilities of an F&B service department, including being professionally qualified to serve customers with hospitality, and focusing on delighting guests to satisfy them.

Uploaded by

Mazy Custodio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Missy S.

Custodio Grade: 12- Tvl- A


Fabs

My reflection on food and beverage (F&B) management education is essential to


hospitality, and arguably tourism and event, management students. Higher educators are
challenged in resourcing various approaches. As many students have experiences as F&B
workers and/or consumers, reflective assessment leveraging these experiences may be an
effective learning tool. Food is one of the needs of every person who lived in the world. Without
food we cannot survive, we are weak enough to do such things, we are not capable being a smart
person to think. I choose this as my specialization because I loved cooking and experimenting
food, as I encounter this subject I have a lots of knowledge on how to prepare food, how to
handle a guest with respect. This specialization is more on skills, we do the napkin folding,
flower arrangement, table skirting, we serve food to the guess and cooking. We cook American,
Filipino, and continental breakfast. As I remember we are joining the competition at Davao
Central College we divided by group and we cook the group and we cook Filipino breakfast and
our reward is diploma. We also have an assessment and our guest is our teacher and our
classmate, we divided into group and fortunately I assigned into dining area. We do he skirting
and taking food to the guest which is our teacher and co classmates. I enjoy this subject because I
have a lot of experience that I didn’t do before. Food is delivered where it is prepared. The
customer visits the premise to avail the food service. This kind of service includes partial
cooking, preparation, and service at customer’s premises. It is provided away from the F&B
Services provider’s base on the occasion of major events which call for a large number of
customers. The personnel related to this department must be professionally qualified in terms of
service and hospitality. As we know that the role of this department is totally service oriented,
the staff need to be in the front line with the customers and ought to be well groomed, smart and
hygienic. The food and beverage staff play a significant role in promoting good manifestation
and positive influence towards the guests by professional and world class service in hospitable
manner. Today's service industries are focusing on the concept of guest delight which is the
improved expression of guest satisfaction. We need to delight the guests to make them satisfied
because today's customers visit many corners of the world, they feel the level of service in many
place and need to have a changed atmosphere in terms of taste and service. The term food and
beverage function is one that encompasses all activities within the hotel and catering
establishment, that are together concerned with the provision of food and beverage services
within that periphery of that establishment. Food and beverage service department is furnished
with a qualified and skillful brigade headed by food and beverage Manager, who is responsible
for planning and coordinating the different food and beverage activities inside the hotel. Food
and Beverage Manager is a team leader in terms of food and beverage promotion and
management. Down the line, food and beverage Manager is supported by the outlet executive
who are responsible for the execution, implementation and the control of food and beverage
activities in their area of concern. All outlet executives are again supported by the line
supervisor, and waiters and waitresses to delight the customer by serving their wants.

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