Annexure-V- Cover Page for Academic Tasks
Course Code: HMT–403 Course Title: Restaurant and Bar operation
Course Instructor: Mr. Kalyan Sarkar
Academic Task No.: CA-1 Academic : Study the effect or impact of service standards
in wine sale.
Date of Allotment: 10–08–2020 Date of submission: 25–08-2020
Student’s Roll no: B- 28 Student’s Reg. no: 11708664
Evaluation Parameters: (Parameters on which student is to be evaluated- To be mentioned by students as
specified at the time of assigning the task by the instructor)
Learning Outcomes: After doing this assignment I am to learn about the effect or impact of
service standards in wine sale.
Declaration:
I declare that this Assignment is my individual work. I have not copied it from any other student’s
work or from any other source except where due acknowledgement is made explicitly in the text,
nor has any part been written for me by any other person.
Student signature: – Rahmat Ullah
Abstract
In my assignment I have talked about the the effect or impact of service
standards in wine sale. to investigate the conceptualisation and measurement
of the service quality construct and its relationship to behavioural intention
through an application of the importance–performance technique. Many
winery operators invite customers to their winery and the quality of service
during the visit can impact on future wine sales. Service standards of the
restaurant should be top notch to increase the wine sales in the restaurant.
INTRODUCTION
Food and beverage services sector contributes a great deal to the profits
in hospitality industry. With the increase in importance of business
meetings, a range of personal and social events, a large number of
customers visit catering establishments frequently. The food and
beverage professionals tirelessly work to intensify customers’ experience
through their service.
The F&B Services providing businesses deliver food and beverages to
their customers at a particular location such as hotel, restaurant, or at the
customer’s intended premises.
