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A country's economy is heavily affected by the food and beverage industry. This report is therefore prepared to identify different aspects of the food and beverage industry. Further, the report will also focus on researching the food and beverages outlets of the hotel Marriott and discuss the food production and food service systems that can be appropriate for the type of outlets offered by the hotel Marriott.
Food and Beverage Outlets.
Food Production Systems.
Food Service System..
Marriott International, Inc is a multinational hotel firm known for its diverse hospitality (Canha et al., 2018). The franchise manages and controls wide hotel portfolios and other lodging facilities. The franchise was founded by J. Willard Marriott and is now led by his son and executive chairman of the franchise, Bill Marriott, and chief executive officer Arne Sorenson who is also the president of Marriott hotels. The franchise is the largest hotel chain in the world. Marriott has a total of 30 brands and 7,484 properties in 131 countries throughout the world. The headquarters of Marriott is in the metropolitan area of Bethesda, Maryland, in the Washington D.C. Since, its inception in the market, the company is trying to provide best of services to its customers however the company fails at some point and this is where this report will help. This report aims to recommend some strategies that Marriott hotel must take in food and beverage outlets, food and production system and food and service system
Marriott International started in the year 1993. Marriott Corporation was divided in the same year, dividing the company into two parts, Marriott International and Host Marriott Corporation. It was in 1995 the company became the first hotel firm offering online reservations to its guests by implementing Marriott's Automatic Reservation System for Hotel Accommodations (MARSHA). It began its expansion into the market and took other bigger expansions steps supported by the company's hefty pockets (Chen & Tabari, 2017). The company also acquired Renaissance Hotel Group in 1997, New World Development and Ramada Internationals.
Today, Marriott has different varieties of food and beverage service outlets that they came up with to maintain their market dominance (Chen & Tabari, 2017). The company offers a great range of food and beverage services; these services are extensively available for customer benefits. Any company's extensive service choices depend on their extensive service outlets. These services also include the little additive service such as drive-through services, where customers can easily purchase their choice of food without having to leave their mode of transportation. The Marriott hotels although choose elite outlet modes for providing elite class dining experience to its customers by offering fine and elaborated food services. Despite this, the market share of the company is less and thus here are some recommendations for Marriott international.
Some of the famous food and beverage outlets that Marriott Internationals, Inc. must offer are:
Conventional food production systems: It is the most preferable cooking technique used in hotels and restaurants (Mizrahi et al., 2016). The restaurant buys all the raw materials from the sellers and store them in the kitchen, the cooking is then done as per the customer's selected menu and food choices. The prepared food is then served to the customers.
The cooking should follow the following cooking techniques such as:
Organic Food Systems: This type of food production system is focused on reducing the chemical inputs as much as they can. Marriott being an international brand can focus on organic type of food production as the current generation is very active towards healthy living which includes healthy eating practices (Mie et al. 2017). The organic produce is grown without the use of pesticides and fertilizers and all the livestock is also maintained without the use of growth hormone and antibiotics. This provides an increased amount of heat benefits as well as economic benefits. Thus Marriott must start an organic food system in house for its health-conscious people.
Conventional foodservice system: The food is prepared in the kitchen right where it has to be served. This particular service system is used in restaurants where the production and service go hand in hand. This system also serves individual preferences (Serra-Cantallops et al., 2018). This time of conversational system is cost-efficient and distribution is also not much costly.
It can be concluded from the findings that Marriott international hotel needs to change its ways of food production and services system from traditional food system to the organic food system as organic food is in demand currently. People are opting for those organization where they can get organic food free of chemicals and chemical-free dishes. It would help the company to gain more and more traffic. Moreover, it must also start family and casual dining’s or cafeterias as they are in much demand currently. The company must also come up with technological ordering and serving methods. These will help the outlets of Marriott hotel to flourish more in the market.
Canha, N., Lage, J., Galinha, C., Coentro, S., Alves, C., & Almeida, S. M. (2018). Impact of biomass home heating, cooking styles, and bread toasting on the indoor air quality at Portuguese dwellings: a case study. Atmosphere, 9(6), 214.
Chen, W., & Tabari, S. (2017). A study of negative customer online reviews and managerial responses on social media—case study of the Marriott Hotel Group in Beijing. Journal of Marketing and Consumer Research, 41, 53-64.
Darsin, J., Rosner, J., Urdaneta, C., & Yepes, M. (2019). Marriott International: Exploring and Understanding Disruption in the Hospitality Industry in South Florida. Journal of Multidisciplinary Research (1947-2900), 11(1).
Long, T. B., Looijen, A., & Blok, V. (2018). Critical success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands. Journal of cleaner production, 175, 82-95.
Mie, A., Andersen, H. R., Gunnarsson, S., Kahl, J., Kesse-Guyot, E., Rembiałkowska, E., ... & Grandjean, P. (2017). Human health implications of organic food and organic agriculture: a comprehensive review. Environmental Health, 16(1), 111.
Mizrahi, M., Golan, A., Mizrahi, A. B., Gruber, R., Lachnise, A. Z., & Zoran, A. (2016). Digital gastronomy: Methods & recipes for hybrid cooking. In Proceedings of the 29th Annual Symposium on User Interface Software and Technology, 541-552.
Serra-Cantallops, A., Peña-Miranda, D. D., Ramón-Cardona, J., & Martorell-Cunill, O. (2018). Progress in research on CSR and the hotel industry (2006-2015). Cornell Hospitality Quarterly, 59(1), 15-38.
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