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Gestão de comidas e bebidas e eventos no Hotel Vila Porto Mare: Elaboração de um manual de procedimentos inerentes à organização de eventos de comidas e bebidas
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Abstract(s)
No âmbito do segundo ano da frequência do Mestrado em Direção e Gestão Hoteleiro, apresento este trabalho intitulado como “Gestão de F&B no Hotel Vila Porto Mare: elaboração de um manual inerentes a realização de eventos” fruto do conhecimento teórico adquirido durante o primeiro ano assim como do estágio realizado durante o segundo ano na unidade hoteleira anteriormente referida.
O estágio decorreu no departamento de Alimentação e Bebidas (A&B) do resort Vila Porto Mare tendo como principal objetivo acompanhar todas as tarefas e auxiliar todas as funções do Diretor de A&B, Luis Filipe Soares.
O departamento de A&B é, na minha opinião, dos departamentos mais complexos, mas também dos mais completos de um hotel dado que engloba um pouco de todos os outros departamentos. É também dos departamentos onde é mais difícil controlar custos e no final de cada mês apresentar números positivos. Dado a esta dificuldade de sobrepor os custos, os hoteleiros começaram a procurar alternativas para colmatar os números negativos ligados maioritariamente aos restaurantes e aos bares de cada unidade hoteleira. Uma das soluções encontradas foram os eventos. Dentro deste segmento podemos, efetivamente, incluir conferências, formações, casamentos, batizados, celebrações mais privadas e, também, os caterings.
Os eventos são vistos como uma fonte de grande receita e com um custo relativamente controlado dado que é possível saber o número de pessoas e deste modo controlar os recursos necessários para a realização desse evento. No entanto, captar clientes para este subsector não é uma tarefa fácil. A qualidade, a excelência e a personalização deste serviço são as características que fazem os clientes optar por determinadas ofertas em detrimento de outras.
As part of the second year of my Master's degree in Hotel Management, I present this paper entitled “Food and Beverage Management at the Hotel Vila Porto Mare: elaboration of a manual inherent to the realization of events” as a result of the theoretical knowledge acquired during the first year and also from the internship carried out during the second year in the hotel unit mentioned above. The internship took place in the F&B department of the Vila Porto Mare resort with the main objective of accompanying all tasks and assisting all the functions of F&B Director, Luis Filipe Soares. The Food and Beverage department is, in my opinion, one of the most complex but also one of the most complete departments in a hotel since it englobes a little of all departments. It is also the departments where it is more difficult to control costs and to have positive numbers at the end of each month. Given this difficulty in overlapping costs, hoteliers have begun to look for alternatives to address the negative numbers mostly linked to the restaurants and bars of each hotel unit. One of the solutions found was the events. Within this segment we can effectively include conferences, formations, weddings, baptisms, more private celebrations, and the caterings. Events are a source of great revenue and relatively controlled cost as it is possible to know the number of people and thus to control the resources needed to hold this event. However, capturing customers for this subsector is not an easy task. The quality, excellence and personalization of this service are the features that make customers choose certain offers over others.
As part of the second year of my Master's degree in Hotel Management, I present this paper entitled “Food and Beverage Management at the Hotel Vila Porto Mare: elaboration of a manual inherent to the realization of events” as a result of the theoretical knowledge acquired during the first year and also from the internship carried out during the second year in the hotel unit mentioned above. The internship took place in the F&B department of the Vila Porto Mare resort with the main objective of accompanying all tasks and assisting all the functions of F&B Director, Luis Filipe Soares. The Food and Beverage department is, in my opinion, one of the most complex but also one of the most complete departments in a hotel since it englobes a little of all departments. It is also the departments where it is more difficult to control costs and to have positive numbers at the end of each month. Given this difficulty in overlapping costs, hoteliers have begun to look for alternatives to address the negative numbers mostly linked to the restaurants and bars of each hotel unit. One of the solutions found was the events. Within this segment we can effectively include conferences, formations, weddings, baptisms, more private celebrations, and the caterings. Events are a source of great revenue and relatively controlled cost as it is possible to know the number of people and thus to control the resources needed to hold this event. However, capturing customers for this subsector is not an easy task. The quality, excellence and personalization of this service are the features that make customers choose certain offers over others.
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Keywords
Eventos Gestão Organização Planeamento Alimentação e bebidas