西餐行政

          The minimum and maximum stocks of all food, material and equipment

·         所有食品、材料和设备的最小和最大库存

·         Setting standards of all food and equipment purchases in accordance with IHG guidelines

·         按照洲际酒店集团指导方针制定所有食品和设备采购的标准

·         Participates in the preparation of the hotel's revenue plan and marketing programs 

·         参与酒店收益计划和市场项目的准备工作

·         Monitors local competitors and compare their operation with the hotel Food and Beverage operation

·         监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较

·         Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

·         通过行业书籍、酒店表演和现场访问来了解餐饮业的趋势、体系、惯例和设备