From a Food and Beverage Manager's Perspective - What are the important features and procedures of a food and beverage establishment based on its size, type, market, design, planning and organization? The importance of planning and designing procedures for a catering establishment is essential to the success of an establishment. Procedures are the precautions taken to ensure that the operation operates effectively and efficiently to meet the customer's demands. With an effective and efficient operation, it can reduce the complication of maintaining intact customer relationships with the company. Making good decisions regarding operational procedures is an important characteristic to ensure that all processes and steps are followed to a certain degree of high quality standards and are delivered in a way that meets a client's requirements or objectives set by the client. 'organization. Businesses that have effective practices can produce products and services that meet high quality standards that can be provided as the establishment devotes effective effort to procedures such as supplies, customer orders, and payment that allow the organization to grow. Doyle, Bell, and Smith (2010) examine that procedures were necessary for effective operation. For example, procedures can resolve issues such as poor customer service can be resolved by putting 100% effort into serving all customers, whether large or small. that all customers are treated the same, also in other areas, such as issues such as stock efficiency, can be organized in such a way that the establishment is aware of the procedures and structures for controlling the stocks so that there is enough stock for sales. An establishment with strong procedural control enables effective and efficient operations...... middle of paper ......9596110510597570Rodgers, S. (2008). Technological innovation supporting different food production philosophies in the restaurant sector. International Journal of Contemporary Hotel Management, 20(1), 19-34. doi: 10.1108/09596110810848541Rubini, L., Motta, L. and Di Tommaso, MR (2013). “Quality-Based Excellence and Country Product Image: Case Studies from Italy and China in the Beverages Sector.” Measuring Business Excellence, 17(2), 35-47. doi: 10.1108/13683041311329429Ceci, H. (2006). Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press, New York, NY. Wu, Z., Roboson, S., & Hollis, B. (2013). The application of hospitality elements in hospitals/practitioner applications. Journal of Healthcare Management, 58(1), 47-62. Retrieved from: http://ezproxy.aut.ac.nz/login?url=http://search.proquest.com/docview/1287979397?accountid=8440