The drink Hotel food & is widely recognized as a key contributor to the positioning of a hotel within its market. In that process, a Food & Beverage Department plays a crucial role, helping to transform hotels, which mostly generate revenue per room, but also “separate food & beverage areas”. For a hospitality company, maintaining consumer trust is paramount. The damage caused by food safety issues can be devastating, especially at a time when consumers are keenly aware of germs and cleanliness.
Six out of 10 consumers, for example, would not return to an establishment after contracting a foodborne illness there. Companies that equip their food service teams with business-class mobile computers can track the intake and perishability of raw materials and ingredients, helping to prevent future incidents. According to Zebra's recent Food Safety Supply Chain Vision Study, consumers are concerned about where the food they eat comes from and their overall trust in restaurants is surprisingly low. By following HACCP procedures, a food establishment must be able to ensure the safety of its food from the time it purchases it to its preparation and service.
To maintain food safety, it is very important that all those who come into contact with food in the hospitality industry have received appropriate training. In fact, seven out of 10 consumers surveyed believe that where their food was manufactured and how it was handled is one of the most important information to know about a restaurant, while 69% of customers agree that it is also important to know how the food was obtained. Food safety is very important in the hospitality industry because not following regulations can lead to food contamination and illness in customers. Zebra's food safety supply chain vision study found that while 93% of industry decision makers surveyed planned to increase investment in food monitoring technology over the next year, 62% said they also plan to operate supply chains in a manner more predictive in the next five years.
It's a way to try to prevent mishaps such as food poisoning and food contamination in the hospitality industry. I started my “professional” career as a chef in Germany and later at a bakery at Selfridges in London, before studying at the Maastricht School of Hospitality Management, before, during and after working in the international luxury hotel industry ever since, with a strong focus on food. & drinks with various positions beverage management & foods. The four main sectors within the hospitality industry are entertainment and recreation, food and beverage, lodging and travel, and tourism.