Food and beverage operations in hospitality management

Food and beverage operations in hospitality management
Using relevant theory such as queuing, and appropriate application to food and beverage operations, critically analyse the effects of customer waiting times for businesses, and ways in which these may be reduced in order to maximise revenue potential.

Focus on F&B operation, how to measure effective queuing, reduce waiting time, cut cost, discuss self-service, customer interaction and capacity.
Encouraged to incorporate and apply relevant operations management models into this essay.

Introduce “contraste” restaurant, before analysis. It is a Spain restaurant in Palma de Mallorca.

http://www.tripadvisor.com/Restaurant_Review-g187463-d2406948-Reviews-Restaurante_Contraste-Palma_de_Mallorca_Majorca_Balearic_Islands.html

http://www.restaurantecontraste.com/
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