TVU/LSHT training hotel

TVU/LSHT training hotel

TVU/LSHT training hotel

Introduction

Contemporary technological advances are a major contributor to the success of a food and hospitality establishment and can enhance many factors. In this report the focus will be on how modern technological advances can enhance record keeping in the hospitality industry and contribute to the overall success of the business. (Florida Institute of Technology 2010)

IT Management

Records are kept to guarantee more chances of profit within a business and are a proof of the numbers and "transactions" of the business at any given point. These records can help when ordering the correct amount of ingredients for the most popular time periods within the restaurant and other trends are also observed(O'Connor, 2010). A popular system in use today is the Point of Sales (POS) system; this consists of the use of touch screen computers.

Popular POS software programs include Redcat' and Possum'. According to the Head of Hospitality at TVU/LSHT training hotel , Justin Foot believes Redcat and Possum information technology and similar software has shown to be the most successful method of record keeping. Orders are chosen through a menu sequence which follows logically according to the food or beverage chosen(O'Connor, 2008). Orders are taken with great detail and are automatically sent to the kitchen by recept or are displayed on a screen. These orders are congregated daily and are stored on a hard drive for reviewing. (The Global Information Technology Report 2009)

At the Subway of Firle, touch screen computers are operated for food and beverage transactions. Sales assistant Todd Haynes says the range of touch screen POS systems prove to be very straightforward, easy and extremely time efficient. "Orders are printed out as a daily hard copy receipt which is reviewed at the end of the day and stock is ordered in coordination with these sales. It's also used as an indication of what has been sold each day and the money in the till works out with these figures."

Food and beverages services at TVU/LSHT training hotel

By contrast the view of hospitality commonly portrayed in the contemporary, hospitality-related literature tends to have a greater degree of specificity and structure and be more instrumental in nature. Cassee (O'Connor, 2010) proffered a relatively holistic definition of hospitality as; “a harmonious mixture of tangible and intangible components - food, beverages, beds, ambience and environment, and behaviour of staff”; and contended that the hospitality “concept comprises much more than the classical ideas of preparing good food and providing a comfortable bed”. This definition was then subsequently modified slightly by O'Connor (2008, p. 144) to; “a harmonious mixture of food, beverage, and/or shelter, a physical environment, and the behaviour and attitude of people”.

The use of this wider view of accommodation and its placement in the definition at the beginning of the “holy trinity” also assists in delimiting the scope of hospitality contexts. The alternative order of food and/or drink and/or accommodation prevalent in many definitions potentially creates untold problems for anyone seeking to define hospitality and/or the hospitality ...