BMIH6002 Hotel Placement Managing Food & Beverage Operations Assignment Sample

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Introduction

In the hospitality sector, F&B (Food and Beverage) department makes significant contribution in the organizational growth and success. This department is making sure that the guests can have the services with the high quality which boosts stay of the consumers. My current placement is within the Peterborough west's Holiday Inn and I also had experience in Premier Inn as well Assignment help In Uk. This is permitting me to effectively outline deeper understanding and supervisory role of consumer service, managerial and key operational factors. The report will delve into the reflection on the experience and personal development as well.

BMIH6002 Hotel Placement Managing Food & Beverage Operations Assignment Sample

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Ben Thompson 7 Years | MSc

Learning objectives for placement

• Achieve practical experience within the beverage and food service operations.
• Understand the supervisors’ role within staff management and making sure about the smooth delivery of service.
• Boost the work based skills like as task management, teamwork and communication.
• Boost the knowledge related to the technology to the service standard of guest
• Analyse and indentify propose efficient solutions and organisational issues

Section 1: Reflection on the experience and personal development

Shadowing a supervisor position within the Holiday Inn Peterborough west, this has been played a major role within overall learning experience. According to the Gibb’s reflective model, my experience related to the restaurant operations within the hotel, where I particularly assisted with the lunch and breakfast experience within the quiet setting. The present role has showing me to the high volume and fast paced environment. Effectively observing that how the Holiday Inn’s team is managing the service standards, resolving the issues and managing overall guest interactions.

My overall experience has developed the significance of communication. The supervisors need to convey the effective instructions to the overall staff and effectively engaging with the consumers (Rotheram-Borus et al, 2023). In context to the Gibb’s mode, I majorly observed that the utilising active listening and positive language contributed to the effective delivery of service. The effective teamwork plays a major role for managing services during the peak hours. The team of Holiday Inn has focused on the seamless co-ordination, making sure that guest can have meals timely and processed quick orders. The supervisors juggle with the different responsibilities, resolving the concerns from the making sure about the food quality. However, I have faced several issues while delivering high quality work and operate within the environment. Sometimes, I felt overloaded due to the work and afraid of taking responsibilities. After some successful tasks, I have developed my confidence to take the responsibilities.

As compared to the placement of first year within the Premier Inn, in which I had less responsibilities. The overall placement has permitted me to implement the theoretical knowledge related to the hospitability management principles from the studies because restaurant was not too busy. Individual can get vast experience only when they serve or offer services to the large number of guests (Riordan, 2024). The different courses on the organisational behaviour, leadership and consumer service have offered the workplace dynamics effective understanding.

Moreover, it will plan to develop the ability to manage high quality work for the guest through developing the skills and guest expectations. It involves the enhancing the checklist of tasks and prioritisation skills.

Section 2: Critical analysis of the technical knowledge and work based skills

The technical knowledge and work based skills are important within upholding expectations of guest and delivering seamless service (Browne et al, 2023). Via the placement, I understood that the different aspects can put impact on the quality of service. The well trained workers offer the professional and consistent service. Holiday Inn’s supervisors oversee the pre shift briefing and also lay focus on offering high quality services. Through placement my knowledge about AI (artificial intelligence), Internet of things (IOT) and machine learning has been improved to the significant level. Moreover, before this I had theoretical understanding only that how technology and software works within food & beverage sector. This makes sure that team’s performance is highly aligned with the service expectations of customers. The rapid decision making plays a major role within the situations of the high pressure (Prendergast et al, 2024). The supervisors which were solutions oriented and calm were capable to sole the complaints of guest. The F&B operations dependent on the Point of sale systems were to boost the effectiveness. For instance, at the time of dealing with the big group booking, team focused on assigned services and seating arrangement to boost the effectiveness.

However, I mainly observed that the distribution of workload was majorly imbalanced was the major issue. This mainly leading to the workers mainly feeling overwhelmed in time of workload. Based on the Gibb’s reflective cycle, at the time of busy periods, the dependency on the few members of staff if any single employee was absent, every team member felt strain. Moreover, at the time of technology development, few of the workers face issues with the updated systems, this increased the order delays.

Section 3: Reflection on organisational issues

At the time of my placement, mainly I experienced the challenge related to the staffing which affected the overall effectiveness of service. Due to the unexpected absence of employees the hotel was mainly understaffed; it is mainly increased time of waiting for the guest (Barnard et al, 2022). The over dependency on the cross trained workers, these could work whenever required. The guests majorly faced the dissatisfaction because of the slower service; this affected the reputation of hotel.

Proposed solutions

• By applying the on call staff and rational staff to makes sure about the adequate coverage at the time of season and peal periods. Through making use of the software of predictive scheduling to allocate the staff and forecast the peak time. This lines up with the two factor theory of Herzberg; this showcases the job satisfaction and fair distribution of workload to worker motivation (Herzberg’s two-factor, 2023).
• Training the workers for the various roles in the beverage and food department so workers can work whenever required. For instance, the staff of front desk can easily assists at the time of high demand, this is developing the workforce flexibility. It aligns with the job characteristics models of Hack man and Oldham; this suggests the skill development and job variety boost the productivity and employee engagement (Hackman and Oldham Model, 2023).
• Investing within the systems which are related to the automated order to decrease the dependency on the workers for having manual orders. The effective approach lines up with the principles of lean management, this aims to boost workflow and eliminate the inefficiencies (The Five Principles of Lean, 2023).
• Development of retention and recruitment strategies, by providing the incentives like as programs of employee wellness, flexible working hours and performance bonuses (Reed and Bernas, 2023). Conducting the feedback sessions and exit interviews to effectively understand

Conclusion

Conclusively, it states that the placement has mainly denoted to the understanding of the professional growth and hospitality industry. The significance of effective leadership within the managing the high quality services played a major role. The requirement to the efficient leadership within the managing the quality of service are important. The impact of the problem solving capabilities and technical knowledge on the satisfaction of guest can affect the overall services. The challenges related to the shortage of staffing within beverage and food department made the inefficiencies within the operation.

Action plan

• The ongoing development of leadership skills should gained via the real world experience and further training.
• Develop my capability to manage the service challenges via focusing on the case studies within the management of F&B.
• Boost the deeper understanding related to the strategies of the workforce management to contribute within the future roles.
• Boost the abilities of the problem solving via learning the industry scenarios on the real world.

References

Books and journals

• Barnard, R., Jones, J. and Cruice, M., 2022. Managing ongoing swallow safety through information‐sharing: An ethnography of speech and language therapists and nurses at work on stroke units. International Journal of Language & Communication Disorders, 57(4), pp.852-864.
• Browne, S., Mullen, A., Mulholland, B., Lo, C. and Ruttledge, A., 2023. Nutrition quality and food and packaging waste associated with the school food system: A pilot, citizen science study in an Irish secondary school. Journal of Human Nutrition and Dietetics, 36(6), pp.2310-2322.
• Prendergast, L.M., Davies, C.T. and Williamson, T., 2024. ‘A lot of people think it’s just a Mickey Mouse role’: Role ambiguity among dementia support workers within secondary care and community hospital settings. Dementia, 23(2), pp.191-209.
• Reed, S.M.T. and Bernas, K., 2023 The Value and Purpose of Differing Delivery Systems in Training and Development. In Comprehensive Advisor Training and Development (pp. 103-120). Routledge.
• Riordan, T., 2024. Digitally mediated hospitality and algorithmic hostility in the platform economy: Emerging interactions across the virtual domain. Hospitality & Society, 14(3), pp.277-299.
• Rotheram-Borus, M.J., le Roux, K.W., Norwood, P., Stansert Katzen, L., Snyman, A., le Roux, I., Dippenaar, E. and Tomlinson, M., 2023. The effect of supervision on community health workers’ effectiveness with households in rural South Africa: A cluster randomized controlled trial. PLoS medicine, 20(3), p.e1004170.

Online

• Gibbs' Reflective Cycle, 2023. Online. Available through https://reflection.ed.ac.uk/reflectors-toolkit/reflecting-on-experience/gibbs-reflective-cycle
• Hackman and Oldham Model, 2023. Online. Available through <https://humaans.io/hr-glossary/hackman-and-oldham-model>
• Herzberg’s two-factor, 2023. Online. Available through https://www.wrike.com/blog/what-is-herzbergs-two-factor-theory/#:~:text=Herzberg's%20two%2Dfactor%20theory%20is%20a%20concept%20that%20states%20the,Job%20dissatisfaction%20(motivational)
• The Five Principles of Lean, 2023. Online. Available through http://simplilearn.com/5-lean-principles-article