Outsourcing hotel food and beverage services

Outsourcing stands for getting, gathering or reinventing new or additional sources of services and goods inside an internal organization of a hotel, company, restaurant etc. Outsourcing usually requests provision of services and sources from those specialists, experts or companies with trustworthy brands, trustworthy names, trustworthy services for the sake in facilitating survival and continuation of the businesses. It comprises substituting or subcontracting an internal function or service with an external service that is offered by professionals who are expert in the delivery of related service accordingly. A business will succeed if a restaurant, hotel, or company is able to response to changes accompanied within the central organization.

In another word, outsourcing is a type of decentralizing business operations and management for the sake of maximize profit and improve minimum cost of operation but always identified the risk involved. Getting external sources of goods and services are not the only solution for outsourcing, it also inspire contribution of opinions and this results in coexistence of numerous chains of businesses and this simplify extent of risk among the chain and distribution the cost of operation among the businesses.

A wide range of organizational types is broadly accepting outsourcing over the years. The hotel operations’ character suggests that hotels are predominantly fit to outsourcing activities. A wide range of events carry out by hotel is highly connected to the high labor content. Besides, the volatility for the demand of hotel’s services is hard for hotel to maintain its labor force to reach equilibrium state at all time. Hence, outsourcing has been described as “part of the fabric of hotel operations”.