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Need an argumentative essay on Hospitality Retail Management. Needs to be 9 pages. Please no plagiarism.hat there is a vast number of players involved, each with his or her own role to play, blending
Need an argumentative essay on Hospitality Retail Management. Needs to be 9 pages. Please no plagiarism.
hat there is a vast number of players involved, each with his or her own role to play, blending in the ultimate picture with the host’s averment of caring for and entertaining guests. It becomes necessary, therefore, to go down a level or two and appraise the role of a retail manager, who, as we shall see later,
is very much in the forefront of the situational management arena. Thereafter, an elite restaurant will be assessed with respect to its history and current status.
The aim of this Case Study is to evaluate the roles and responsibilities of retail managers in the Food and Beverages category at both ends of the cost scale and appraise a renowned restaurant in relation to its historical and current perspective in a retail environment, the public sector.
Having introduced the hospitality industry and stipulated the aim, this Paper will look at the industry in greater detail, compare the role and responsibilities of retail managers in the Food and Beverages category of a high end hotel, the Park Plaza Victoria London and the low cost
‘The hospitality industry is divided into two categories, the commercial and the non-commercial categories (online: bhtafe.edu.au). The commercial category includes establishments that operate for profit, whereas the non-commercial category comprises establishments that operate on a not for profit basis. With the advent of government privatisation policies, commercial caterers are now replacing many of the non-commercial food operators. Thus, there is less of a distinction between non-profit organisations and profit making enterprises nowadays. Examples of the commercial category include:
As stated, the hospitality industry offers a variety of services within several distinct sectors. ‘The quality of service on offer to guests depends on the price being charged. For example, in the food and beverage area, eating in a three- star rated restaurant will be far more expensive than eating in a one star-rated restaurant. This
