MANAGEMENT STYLES IN THE FOOD SERVICE INDUSTRY

摘要

The food service industry is populated by a wide variety of food and beverage offering facilities ranging from fast cafeteria food to sporting and concert events to casual fine dining to the ultimate in high end fine dining. In each case there is a plethora of management styles and training techniques that are used to prepare wait staff, bartenders, hostesses and assistant managers in the "art" of greeting, serving and satisfying the food and beverage customer. This paper provides a Case Study of these management and training styles based on first hand experience in eleven food and beverage establishments. A strategy to improve communications based on this pragmatic experience is presented. Incite gained from this case study directly reflects the needs and concerns of engineering based industries.