代写paper范文：Food and Beverage Service Analysis

代写paper范文-餐饮服务分析。本文是一篇留学生paper写作范文，主要内容是讲述餐饮服务在酒店业中发挥着重要作用。本篇paper的目的是概述餐饮服务的主要方面。餐饮是关键。在这篇paper中，它展示了餐饮服务（F&B服务）的重要性，以及该部门目前面临的挑战，以根据客户的需求和满意度来满足他们。它将主要关注餐饮服务如何应对挑战，并提供解决方案，以改善酒店、餐厅、酒吧、外卖等各个行业的餐饮服务。下面就一起来看一下这篇paper代写范文的具体内容。

F&B SERVICES 餐饮服务

Food and beverages service plays an important role in the hospitality industry. The purpose of this paper is to outline the main aspects of food and beverage services. F&B is the key.

1.Introduction 引言

1.1 Importance of the study 研究的重要性

In this paper, it shows the importance of food and beverage service (F&B service) and the current challenges faced by the department in order to satisfy the customer as per their demand and satisfaction level. And it will majorly focus on the how F&B services deal with the challenges and provide solutions to improve the F&B service in various sectors like hotels, restaurants, Bars, takeaways etc.

1.2 Research Motivation 研究动机

The key research motivation is to provide the precise solutions to the challenges faced by F&B service department which can impacts on hospitality business and the current trends within the hospitality sector.

主要的研究动机是为餐饮服务部门面临的挑战提供精确的解决方案，这些挑战可能会影响酒店业务和酒店业的当前趋势。

1.3 Research Question 研究问题

What are the current challenges faced by F&B services?餐饮服务目前面临哪些挑战？

What are the solutions to the problem faced by the F&B services with respect to customer service?对于餐饮服务在客户服务方面面临的问题，有什么解决方案？

1.4 Methodology 方法论

The methodology used for the research for this paper is secondary research. With regard to this, different journal articles and research papers were critically analysed and reviewed to gather information and to make comparative analysis out of research papers to view that F&B is an important integrated functioning system in hospitality sectors and hotel chains.

本研究的研究方法为二次研究。在这方面，对不同的期刊文章和研究论文进行了批判性分析和审查，以收集信息并对研究论文进行比较分析，从而认为餐饮业是酒店业和连锁酒店业的一个重要的综合功能系统。

1.5 Structure of the report 报告的结构

This paper mainly focuses on how F&B service is related to customer satisfaction. In the further part of the report, the importance, challenges, current trends and solution to overcome the challenges were discussed.

本论文主要关注餐饮服务与客户满意度的关系。报告的下一部分讨论了克服这些挑战的重要性、挑战、当前趋势和解决办法。

LITERATURE REVIEW 文献综述

F&B SERVICES 餐饮服务

Commercial hospitality has its origin rooted back in Mesopotamia era, where hospitality is connected to providing accommodation, food and beverage (Bennett, 2011). It can be seen in the history of ancient Greece where travellers where welcomed with the highest level of hospitality, which included a room to sleep and a hearty meal (Bennett, 2011). Perhaps even today it can be seen that there are fewer numbers of hotels which lacks in smooth operations in F&B services. (Janta, 2012). Accorording to Briscoe&Tripp (2014) The food and beverage services is defined as the F & B service operations are the process of making, presenting and serving of food and beverages to the consumers at the F&B premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, takeaways. F&B service is also the responsibility of sustaining the best and the high quality of food cooked in kitchen and beverages made in the bar for the guests (). F&B operations in the hospitality sector focuses on immediate utilization of food and drinks and includes different types of restaurants (Cousins, Lillicrap & Weekes, 2014). Therefore, Service is the entire experience that an individual or guest gets from the staff who is fulfilling the needs and requirements during the stay in the F&B premises.(Kandampully&Suhartanto,2000). F&B service is of many types such as: table service, self- service, assisted service and single point service.

商业招待起源于美索不达米亚时代，在那里，招待与提供住宿、食物和饮料有关。在古希腊的历史上可以看到，游客受到了最高级别的热情款待，其中包括一个睡觉的房间和一顿丰盛的饭。也许即使在今天，也可以看出，在餐饮服务方面缺乏平稳运营的酒店数量越来越少。根据Briscoe和Tripp，餐饮服务被定义为餐饮服务运营是在餐饮场所向消费者制作、展示和提供食品和饮料的过程，可以是：餐厅、酒吧、酒店、航空公司、游轮、火车、外卖。餐饮服务还负责为客人提供厨房烹饪的最佳和高质量的食物以及酒吧制作的饮料。酒店业的餐饮业务专注于食品和饮料的即时利用，包括不同类型的餐厅。因此，服务是个人或客人在餐饮场所逗留期间从满足需求和要求的员工那里获得的全部体验。餐饮服务有多种类型，如：餐桌服务、自助服务、辅助服务和单点服务。

F&B services is a vital part of everyday life of any sector of hospitality industry. It encourages assortment of food and beverage concepts and cuisines. F&B services plays a primary role in functions of hospitality. Therefore, it can mould itself as per the need of the business. From a customer’s point of view F&B services is an experience which starts, when a customer enters the premises follows it with meal/drink and it ends when the customer leaves the premises (Davis, Lockwood, Alcott & Pantelidis, 2012). The entire F&B service team are involved to perform extensive variety of tasks that incorporate service preparation, welcoming and acknowledging the guests, order taking, settlement of the bills and last but not the least executing the various tasks after the guests leaves the premises (Mok, Sparks & Kadampully)

餐饮服务是酒店业日常生活的重要组成部分。它鼓励各种各样的食品和饮料概念和美食。餐饮服务在招待功能中起着主要作用。因此，它可以根据业务的需要进行自我塑造。从客户的角度来看，餐饮服务是一种体验，当客户进入经营场所时，餐饮服务开始，当客户离开经营场所时结束。整个餐饮服务团队参与执行各种各样的任务，包括服务准备、欢迎和确认客人、接受订单、结算账单，最后但并非最不重要的是在客人离开酒店后执行各种任务。

F&B stores are segregated in to following categories: Restaurants: they are of many kinds such as All day dining restaurants, lounge, bars, room service, conference rooms and ball rooms. Therefore, in these restaurants the food and drinks is served and give various types of F&B services. There are many ways disclosed in scholarly journal articles which helps in maintain the service quality in hospitality industry.

餐饮店分为以下几类：餐厅：它们有很多种类，如全天餐厅、休息室、酒吧、客房服务、会议室和舞厅。因此，在这些餐厅提供食物和饮料，并提供各种类型的餐饮服务。学术期刊文章中披露了许多有助于保持酒店业服务质量的方法。

CHALLENGES 挑战

Food and beverage often faces many challenges and issues some of them are listed below:食品和饮料经常面临许多挑战和问题，其中一些问题如下：

At the time of low occupancy F&B service department majorly lack down in proving the good services.在入住率较低的时候，餐饮服务部门主要缺乏良好的服务。

Visitors or tourists: if the tourists are more in the demand, the way F&B services can be affected. Comfort zone.游客或游客：如果游客的需求更多，餐饮服务的方式可能会受到影响。舒适区。

People are becoming more health conscious and are opting for more healthy or organic food. Therefore, the F&B services needs to experiment as per the diversification in the choices made by their customers. (Rodgers, 2010).人们越来越注重健康，并选择更健康或有机的食物。因此，餐饮服务需要根据客户选择的多样性进行试验。

Due to the high demand of part-time workers in this sector, it is hard to find experienced and knowledgeable employees, who are aware of the etiquette and are of the right age for serving alcohol based beverages (Jin-zhao & Jing, 2009). F&B department should mainly focus on the providing quality service and in the quantity of PAX received.

由于该行业对兼职工人的需求很高，很难找到经验丰富、知识渊博、懂礼仪、年龄适合供应含酒精饮料的员工。餐饮部门应主要关注提供优质服务和接收PAX的数量。

Taking care of customer satisfaction. In other words, keeping regular check on all kind of F&B operations to meet the guests needs and attain customer satisfaction.关心客户满意度。换言之，定期检查各种餐饮业务，以满足客人的需求并获得客户的满意。

F&B services also deals with the costs related to the operations of the food production, beverage facility and many more other services and the handles the revenues (Lewis & McCann, 2004).餐饮服务还处理与食品生产、饮料设施和更多其他服务运营相关的成本，并处理收入。

Solutions to overcome the challenges:克服挑战的解决方案：

As above discussed the general challenges faced by the food and beverages service department. Now to overcome those challenges or to reduce the impact here are few solutions as follows:如上所述，食品和饮料服务部门面临的一般挑战。现在，为了克服这些挑战或减少影响，以下是一些解决方案：

1.At every time whether the occupancy is low or high, the F&B services should remain same. To maintain the quality of the service, set of rules and regulations should be introduced, which will help the F&B service in providing best and high quality customer service at all time.

2.Tourists plays a major role for hospitality industry. Therefore, they should be given all kinds of services and it should be.

1.无论入住率是低还是高，餐饮服务都应保持不变。为了保持服务质量，应该引入一套规则和条例，这将有助于餐饮服务在任何时候都能提供最好和高质量的客户服务。

2.游客在酒店业中扮演着重要角色。因此，他们应该得到各种各样的服务。

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