Food and beverage management
Our advisory services will address possibly the most technical and complex function in the hotel industry; certainly it tends to be the area with the biggest investment in people. All the practical aspects of F&B management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service.
Case Studies
Case Study 1: Standard Operating Procedures Read more >
Case Study 2: Enabling strategic growth Read more >
Case Study 3: Dominating an emerging market Read more >
Associated Experts
Doug Fiedler: provides advice in building quality, customer satisfaction and ROI for all aspects of food and beverage operations.
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Duncan MacArthur: undertakes operational reviews in the hotel, condo-resort and leisure sectors. His skills and experience are in business planning and start up's, performance improvement, operational reviews and business turnarounds. He adds value to both the operational and people aspects of the business.
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Francois Touzin : Francois Touzin provides consulting support and advice to address all operational and strategic developments of a hotel or resort including operational and market surveys, feasibility advice and management structures.
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Michael Vastardis: provides clients with highly creative solutions to operational issues leveraging his wide experience of independent hotel properties as well as international hotel chains.
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