REVIEW OF FOOD & BEVERAGE SYSTEMS

Review of food and beverage system selection Food Production System There are various industries in the hotel industry, including hotels, restaurants, in-flight meals, outdoor food, industrial meals, in-house meals. Each of these organizations is operated jointly by the private or public sector. Depending on the supply organization and method, there will be many different ways and styles of cooked food. It is essential to carefully observe every aspect in order to understand specific things well.

Modern food and beverage service systems can be divided into several ways that customers and service personnel are involved in food and beverage systems. Currently, in this section, Dittmer, Paul R., and Gerald G. Griffin (2009) explain the eating and drinking service system. Table service: This service includes seat service or silver service. Self service: The customer needs a buffet or counter. Auxiliary service: According to the system, customers enjoy eating at the dining table and some are self-service. Single point service: In this system, the customer pays specialized services of drinking and eating received from the same point. Through the system, customers receive services from their own place. This is also known as pallet service or room service, or room delivery.

The service of food and drink is a complicated and troublesome work, and the waiter serves a person, not a material. Food and beverage products are only intermediate to restaurants and customers. The ultimate job of dining and serving is to serve people; only good service can attract and retain onsite customers. In terms of improving quality of service and management, many catering companies do not understand the true needs of customer service, but because the facilities and equipment are being blindly improved, the forests are being worked repeatedly in trees I will. Therefore, in order to improve the food quality of a service company, it is necessary to first define the meaning of the quality of service, find the actual needs of customers, and then proposal measures. We propose a method to improve service quality of catering companies from the viewpoint of customer demand