FOOD AND BEVERAGE, AN EMERGING MARKET

Contributed by Kristianna Marie S. Bautista – Orion, Bataan

The Senior High School is now on its first year of implementation. The main goal of the people behind the K-12 curriculum is to give opportunities to the school’s populace to be productive members of their community in the micro sense and of the society as a whole even without being degree holders. As a skill-oriented curriculum, one of the tracks that would prove to be in demand is being knowledgeable in the field of food and beverage.

If students are given enough insights and hands-on experiences on food and beverage, handling, hygienic preparation, serving and guest relation, more potential crew will be hired to cater to the demand of this thriving enterprise.

Being a major component of hotel and restaurant management the food and beverage department deals not only with food and drinks service but also on how a hotel/restaurant personnel in charge in this function will deliver, so patrons will be satisfied and get their money’s worth and return when they next need a place to go, eat, relax and socialize.

Working hand in hand with the tourism industry, the hotel and restaurant industry is fast growing. Travellers will want a good place to stay at the same time enjoy meals and satisfy their palates with delicious fares served at the quickest possible time; quality not being compromised by the want to offer what is asked with alacrity. It is in this light that training students regarding food and beverage service, an emerging market, is of utmost priority.

Food as well as beverage evolves continuously. People get tired of having the same menu each time. Offering alternatives could mean a whole lot for the company. It could spell more clients which will mean additional earnings and expansion. When this happens, more jobs will be generated.

Needless to say, however, capabilities of students should be enhanced; their best efforts must be exerted. Although a big market is in the offing, it is still a job for the hardworking and persevering. No preparation is ever enough for someone who lacks the dynamism for the food and beverage department is not for the slow ones. It is always for the quick and efficient with effective rapport with consumer.

Reference: Http://www.hospitalityguild.co.uk/Whats-happening/campaigns/Food-and-Beverage-Service