How will the hospitality industry be shaped after Coronavirus?

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How will the hospitality industry take shape after the coronavirus?

Of course, we will not be able to access the numerical data we dream of in Turkish tourism this year. However, we will determine the degree of acceptance of the system in both domestic tourism and foreign tourism.
In my opinion, the fee policy targeting the middle and high income guests in accommodation fees should be applied and the most important thing is to offer drinks as an extra.
Thus, we will overcome the troubles caused by the open buffet application. At this point, it is imperative that the kitchen and service department work synchronously efficiently.
The kitchen department will now have to act rationally and in line with the hotel's objectives, with the identity of the food and beverage division, regardless of the direct boss or general manager.
The main resturants can be made ready for the system with small touches, just like A la carte restaurants. At this point, it may be necessary to organize the kitchen staff in accordance with the system and prepare the staff.
Likewise, the service and bar personnel are saved from the unqualified elements that only collect the empty spaces. In order to obtain weighted extra revenues from the food and beverage department, service personnel must be selected or trained in accordance with the Table Service rules. I think that the service personnel, who are or should have been well-trained salespeople, should be employed.
A wide choice of a la carte menus should be prepared for the guests in the restaurants, and the couverture consisting of (bread, water, butter) service should be immediately served to the guests. That is when the job falls to the wine waiter (sommelier) or to the skilled postal waiter.

Published date: May 4, 2020 Publisher / Owner : Turkey Daily Beaking News Online

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