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Molecular cuisine had us playing catch-up. Ingredient and meal delivery has us scratching our chins thoughtfully. French cuisine is almost buried, and we might be giving Peruvian cuisine it's eulogy soon. What are the trends for and beyond?
The hospitality industry has undergone many changes over the past decades, such as relying on technology and electronic communications or in terms of developing services and improving their level by anticipating what customers want and working towards. Here are some of the recent trends
In the hospitality industry during the last few years:
1 - The latest trends in hotels is the work of the spa or spa, which includes massage, sauna, Jacuzzi and other services.
2 - Many of the companies to hold meetings and suit hotels.
3 - Expect customers to luxury in the accommodation has become plasma TV screens and luxury amenities for bathrooms in the room is not limited to luxury hotels only.
4. Now anyone can own a laptop and want to access the Internet in a place where it is, so wireless Internet access has become a major requirement.
5. Increasing dependence on direct contact with customers through the Internet for indirect contact with them as the lowest cost (indirect call is the reliance on the so-called global distribution system, or direct contact is the work of a special hotel or airline to make reservations.
6 - The trend towards the application of self-service in the hospitality industry, and we note many airlines and through the optimal use of technology, each customer is able to make reservations and pay the cost of travel and choose the seat that wants to sit in addition to the choice of meals that fit all without interference from any Of the employees of the airline.
Factors that help the success of the food and beverage industry:
1 - proper planning based on the needs of the market and the wishes of customers and know the qualities of the visitors to the hotel and satisfy their tendencies.
2. Provision of tools and equipment for operation.
3 - Attention, encouragement and training of workers to increase their experience.
4 - Care of the product from food and drink In order to provide the best and best foods and beverages.
5 - Provide decent services and in keeping with the name and reputation of the hotel.
6 - Supervision of all stages from the purchase of raw materials and ending with the provision of meals to customers
7 - Attention to the hygiene of public and private products, equipment and personnel and dining halls.
8 - Administrative control with decentralization and decentralization by specifying the hotel outlines of its administrative policy and then give the management and its departments the opportunity to move freely to reach the goal to be achieved.
9 - The supervision of these works is a department that has considerable experience in this field and is able to plan, organize and coordinate with the implementation control.
Hotel Management and Hospitality Services:
Hotel management is one of the important administrative sciences that contribute to improving the level of hotel services and reducing costs in order to achieve tourism, social and economic development in all countries. The workers in the field of hotels and hospitality services are concerned with the management of hotels to know the rules and scientific assets reached by the studies in the hotel fields to acquire the information that Enabling them to accomplish their tasks efficiently and effectively as well as the practical experience they acquire daily in their field of work.
The human element played an important role in the management of hotels and hospitality services, which is the means and purpose in the process of production and service should be taken care of through:
1. The proper selection of human elements that are engaged in providing hospitality services to guests.
2. Continuing training, training and skills development for staff in this field.
3. Encouraging employees in different ways to continue to provide the services of hotels and hospitality services and mastery skillfully.
4. Innovate solutions to the problems facing hotel service providers and hospitality services.
art of management in hospitality services:
Reasons for guests arriving at the hotel:
1. Welcome the client who feels his true value.
2. Provide distinguished areas for guests.
3. Excellent food preparation, whether hot or cold.
Hotel Reservations:
Hotel reservations are the most important factors on which to organize hotels.
Reservation methods by phone:
• Must be answered after the second bell at most without any delay, and in the event of any delay in the response must apologize to the client.
• Stop any discussion before responding to the customer.
• Use response statements that contain the name of the hotel and provide assistance to the customer.
• Record customer's name, phone number, date and date of booking, and time accurately.
Art of hotels in hotel:
1. Firm management.
2. Professional staff.
3. Suitable conditions surrounding the client such as music and beautiful paintings.
4. Table and floor cleanliness.
5. Arrange catering.
6. Distinctive forms of tools and utensils presented to guests.
7. Good types of napkins and special napkins.
8. The high morale of the hotel staff.
9. There are mobile barriers for events or parties.
Career planning in the field of hotel management and hospitality services:
When doing job planning in the field of hotels and hospitality services, specific objectives must be set for the first job, and the opportunities for learning should not be taken into account by participating in the training programs provided, not delaying, and strengthening relations with the employees in this field.
Specifications of employees in the provision of hospitality services:
1. Take care of the appearance well.
2. Adherence to work schedules and non-delay.
3. Personal strength and memory.
4. The polite and patient approach to dealing with customers.
Points to be taken for success Food and beverage service:
1 - Service means smiling for all and excellence in everything, to be host to all customers, treat all customers equally and privately, and invite them to return visit, and create a warm atmosphere with customers, and everyone care and attention.
2 - work hard to create a good reputation for the hotel and restaurant, to take a full share of the size of the domestic and foreign tourism market.
3 - Create new creative ideas to make the restaurant a leader among other restaurants and promotion and adequate publicity and participation in exhibitions. Training and rehabilitation of staff.
4 - work to improve and increase the income of the restaurant through the speed of delivery, control of quality and quantity, and reduce the exchange and control prices.
Service assets in restaurants and hotels:
1 - to know the service workers service methods provided as the official method used in many traditional restaurants that maintain the hotel tradition, and the French way that some guests prefer because they include the food in front of him fully and self-service itself, making it a wide choice.
2 - Served hot food and hot plates, and offers food eaten cold and cold dishes. As well as hot drinks made hot and cold drinks offered cold.
3. Put the water jug filled with water on the table near the guests, and put the ice in the cups or in the ice bowl. Put the teapot on the table so that his hand is on the right and parallel to the table tip so that it can be easily grasped.
4. Make sure that all food and beverage items are available on the table before the guests are present, bring the hot drink with the meal, and make sure that only the water cups are filled and not filled to the edge. And the need to put sugar on the table as well as salted.
Basics of Food and Beverage Service:
1 - Captain writes requests "Order" in a clear line with the identification of quantities required and after the guest finish reading the menu is lifted from the table.
2. Drinks are served in the beverage tray and food in another tray
The cup is also held from the bottom to the top of the "heel" and the cup of the hand. The service is cold and then hot, where dishes and clean cups are placed on the right of the guest and two cups of tea and coffee are placed on the right of the guest.
3 - Serves bread from the north of the guest and lift the dishes used from the right of the guest, and bread crumbs are still on the table before the service sweet and provides a flask to wash the fingers in the service of certain types of food and must be placed on the north of the guest. Make sure the butter dish is filled in front of the guest and change the ashtrays if filled.
4 - Always provide food to the guest table before serving others, and when serving sweets. Move the fork and spatula so that the spoon to the right and fork to the north, and the invoice in a leather wallet and serve all drinks and tea and coffee from the right of the guest. Tea, coffee, frankincense, sugar and tea or coffee cups are placed to the right of the customer for easy handling and use.
5. Receiving and welcoming guests with a non-inventive smile and following up the guest throughout the period of service and guiding the guest to the place of the table and walking in front of the guest, avoiding giving the back of the service provider to the guest and attention to bring chairs for children. And give alternatives to the guest if he does not want a particular category of food and give the list to the table owner shown prices on them and guests without prices.
6 - If the temperature is similar between soup and appetizers, offer the soup first and then come cold. Light soup served in Soup Cup with a soup spoon, heavy soups served in Soup Plate with a soup spoon and a cup of pasta served with a spoon and fork. Where the spoon is on the north and the fork on the right.
7 - For processed sweets "Jattoh, baklava, ... etc." Take a fork and a spoon of sweet, but the chopped fruit served in a dish and take with it a fork and sweet knife. The full melon or melon is served with a peel in a dish and takes a fork and a roasto sauce, and the whole fruit takes a fork, a knife and a sweet spoon. The ice cream is served with an ice cream spoon, though there are fruit with ice cream serving a sweet fork and a teaspoon of ice cream like a fruity steak.
8. When placing the salad dish, move the bread dish up with a fork and place the salad dish over the guest's head. If the guest uses the fork because of the mistake of eating, then he raises it and replaces it with another clean fork.
In the event of an error on the table, such as the provision of food not requested by the guest, it must be lifted and apologize to the guest for the error and the removal of unnecessary tools on the table after the request.
9 - Food must be served to the guest first celebrated before others, and the dishes are presented according to the usual sequence and provide sauces and spices for each dish and change what falls on the floor of the tableware and replaced with clean.
10. When the guest asks about drinks, do not approach him too much, do not use the consultation with your hands, and do not place your fingers on your mouth, ear, nose, hair, etc. You should stand in a moderate manner and not rely on the chair or table and not leave the bottles open but clean them first, with a clean towel under the cups, always keep the table clean and not put the Chinese on the table or on any other table nearby.
Always keep the counters clean as well as the place of presentation, and arrange the bottles used for drinks in order. And do not expose oneself to risk when lifting boxes in the store and make sure the efficiency of refrigerators well in terms of operation and the need to use the ice clutch always in the service of ice and not put the cups in the refrigerator.
12. Keep lemon slices, oranges, cherries and eggs in refrigerators so as not to spoil and always keep fresh juices at a certain temperature and when opening cold make sure all cups are clean and all bar tools are also clean and when closing the bar not to leave any empty bottle. And the honesty in dealing with customers and colleagues in the work and in the absence of work you have the processing of the peak period of work and not to delay the time to open the bar and not eating at the bar and not to put chewing gum and non-smoking and always look at small things with interest.
13 - Know the use of lighting keys in the bar and never leave the bar in the case of peak work and make sure that there are ice cubes in abundance, slices of lemon and cherries, etc. Not to leave the polishing pads on the counter in front of the guest and make sure to clean the cups before use and not to argue with guests or talk politics or religion with them.
14 - Do not put the remaining cups in the bottle and wash the standard of drinks after use and not throw empty bottles in the trash. When the guest is present with a drink bottle, follow the hotel instructions. If there is any money or cigarettes or gold, it must be handed over immediately to the official and delivered to the polishing pads before leaving work. The place must always be kept clean and clean. And to ensure the cleanliness of the hand and nails and be careful to open bottles and leave the problems of life outside the work, and take care to take requests, satisfaction and attention and flexibility and help the elderly and colleagues with any information on the work and not speak loudly.
15- When serving food to guests on the table first, food is provided for women and then for men, if the number of four seated "two ladies and two men" provides food to the woman on the right of the da'i first, then the lady to the left of the da'i, then the man, The letters A, B, C, D, E .
