Although there are auxiliary services offered by food and services operations, their main undertaking concern serving of a variety of foods and services. The industry has flourished in the past and continues to do well in terms of the number of customers served as well as the revenue gained each day. Aspects that are specific to the above segment are logically arranged. Such aspects assist in the determination of the market requirements as well as checking whether objectives by a given business are achieved. Such objectives are directly or indirectly related to consumer's satisfaction, aspects inherent in this market segment, policies that such businesses have to adhere to, major specifics that concern revenues by the business among others.
For managers who operate in food and beverage operations, there are several skills that are indispensable. These significant skills include training, team building as well as helping employees on skills development, merchandising among others. They perform administrative duties, and communicate with customers and staff. They also manage finances, inventory, purchasing, and supply ( Barrows, Clayton &, Tom, 2008) .
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The food service industry offers a wide range of career options; cooks and chefs prepare food in professional kitchens, as the chef oversees the general preparation of food. They work in restaurants and cafeterias, but some can work on private premises. Servers take orders from customers, as well as ensuring a comfortable experience in the restaurant. On the other hand, bakers work in pastry shops, groceries or restaurants. Their role is to prepare bread and sweet baked products, such as cookies and cakes.
The industry differs from other businesses in various ways. Alongside the general licenses, it should have a health permit from the locality in which it performs the business. Restaurant owners order products based on the expected quantity of sales in a given timeframe. Restaurants pay their servers based on the federal minimum wages, while other businesses pay at least the federal minimum wage, or as far as the state’s law is concerned. However, none of the industries is better than the other. Determination of the field to pursue is a matter of tastes. Reference
References
Barrows, C. W., & Powers, T. (2008). Introduction to Management in the Hospitality Industry, Study Guide . John Wiley & Sons.
