Food Industry: Trends and Challenges

This assignment explores various aspects of the food industry, including market trends for CSR practices, defining pharmacological and toxic foods, carbohydrate analysis in food and beverages, advancements in labeling regulations, customer value perceptions, marketing artisan food products, price promotions, consumer perceptions of olive oil, organic ready-to-eat meals, and nudging healthier food choices. It utilizes a collection of research papers from the International Journal of Food and Beverage Manufacturing and Business Models, along with other sources like the Food Safety Act 1990 guidelines.

Food and Beverage

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
TASK B...........................................................................................................................................1
a) Use of financial statements in food and beverage operations ...........................................1
b) Use of cost and pricing processes .....................................................................................2
c) Purchasing process ............................................................................................................3
d) Food and beverage menus for a hospitality event.............................................................3
e) Justify the selection and suitability of recipes for menus ................................................4
TASK C...........................................................................................................................................5
a) Plan a food and beverage service for a hospitality event within an agreed budget ...........5
b) Implement the planned service maintaining standards of quality and health, safety and
security...................................................................................................................................6
c) Factors to determine the success of service and making recommendations for improvement
................................................................................................................................................7
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
In hospitality sector, both food and beverages are the most popular source of earning
because this sector is continuously growing and expanding. This sector is basically specialized in
making and delivering the foods and drinks. To celebrate any festival or special moments, people
prefer to visit restaurants, hotels or resorts. To attract the customers, resorts and hotels mainly
focus on food and beverages, so, in this regard management have the responsibility to provide
quality products and services to their consumers in respect to food and beverages. The present
report is about the concepts and processes of food and beverages. For this purpose, this report
helps to understand the characteristics of food production with different ways of serving the food
to guests (Stanton and Salnikova, 2016). It also includes the concept about financial controls
such as pricing and purchasing process etc. which are used in food and beverage operations.
Further, it also includes the planning process to maintain the standards of quality, health safety
and security.
TASK A
(Explained in power point presentation)
TASK B
a) Use of financial statements in food and beverage operations
The financial statements are basically the types of reports which describe all types of
financial processes of business operations. The main motive of financial statement is to record
the information about financial transactions such as cash flow in sales operation payment of
wages and payment to suppliers etc. The food and beverages manager use this financial
statement as a tool to monitor the inflow and outflow of cash (Montero and et.al, 2004). The
different types of financial statements are such as balance sheet, dish costing sheet, operating
statement and cost statement etc. with the help of these tools, manager keeps the record of daily
operations like purchasing of raw material, kitchen utensils and items related to drinks (Azeredo
and et.al, 2016). The few financial statements related to food and beverages are defined below:
Dish costing sheet- With the help of this tool, single portion cost and total cost for specific meal.
Generally it is used to measure the accurate selling price and cost related for menu and dish. This
is a very helpful and easy to use tool which evaluates the cost of raw materials and required
ingredients for preparing the food (Altunay and Gürkan, 2016). Cost related to each ingredient is
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calculated in this dish costing system. With the help of this costing sheet, manager takes the
appropriate and effective decisions related to food selection which would be swerved to guests of
end term party.
Cost statements- This type of statement determines the cost related to both direct and indirect
expenses (Phillipov, 2016). This tool helps the manger to allocate the budget for every dish
which would be present in front of guests.
Variance analysis- With the help of this tool, the difference is identifies between planned sand
actual price of all products. The actual price of products means the price at which food products
are sold by hotel and restaurant (Montero and et.al, 2004).
Sales records- By using the past sales record, manager identifies the preference of customers like
generally what type of dishes are preferred by the guests in party. So, it is clear that sales records
should be maintained on regular basis which help on future to forecast the demand. The buying
behavior and pattern of consumers are identified through their frequent purchasing process. With
the help of sales record, manager would be abler to select the appropriate dishes for the end term
party (Azeredo and et.al, 2016).
Operating statements- This tool defines the final cost of preparing the food and beverages and in
this transformation, procuring and carrying costs of required raw materials are also included
(Altunay and Gürkan, 2016).
b) Use of cost and pricing processes
Process related to cost and price generally involves the factors like menu prices,
beverages, gross &net profits, variable, direct, fixed, indirect cost and VAT etc. In this regard,
prices describes the amount money which are required to purchase the products and further the
cost describes the transformation cost, efforts, time and labor cost. On the basic of given case
scenario, party includes the various types of guests like diabetic, vegetarian, non-vegetarian and
kids. So, according to this manager have to select the dishes in appropriate manner which could
meet the requirements of all types of guests (Perrea and et.al, 2016). In this context, it is essential
for manager to consume the money according to the budget. Manger has to effectively spend the
money to purchase the raw material for preparing and cooking the food and beverages. On this
basis the cost and pricing processes are considered. Further, the direct cost relates to the actual
cost of ingredients which are used to in preparing him food. However, the indirect costs are not
included but they are very important while considering the food production system such as at the
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time of cooking food various utensils and equipment are used. In this regard, variable cost is also
considered because it is cost of ingredients and it varies with the changes in time because prices
also change as well.
c) Purchasing process
The process of purchasing could be defined as a function which mainly concerned with
the selection of dishes, search, purchase, storage and consumption of the materials. The process
of purchasing is very important part of the business control cycle because it helps to balance the
inventory with against of investment (Daskalopoulou, 2016). The accurate measurement of
purchasing helps to meet the demands and requirements of guests at the adequate level of stock.
In the purchasing process, required utensils and kitchen equipment are also purchased which
helps to prepare, cook and store the foods. In this regard the utensils like different serving dishes
related to both hot and cold type of food. In this context, the small, long tables, chairs and
banners which would be used at the buffet service system in the party of end term. All these
things are specially required to make the party successful (Vlachos and Georgantzis, 2016). This
process includes few steps such as:
 Process of purchase- With the help of previous sales record statement, pub manager could
evaluate the requirements of raw material.
 Selection of supplier- In market, the person who sells the raw material in low prices with
good quality would be selected.
 Order placement- After select of right supplier, order is placed related to raw materials.
 Receiving the order- At the time receiving the raw material, it is required to check h
quality and quantity (Ghanemi, 2016).
 Facility of storage- The received material should be placed in data ware house for safety
purpose.
d) Food and beverage menus for a hospitality event
In order to celebrate the event end of term an event has been planned. For the same, a local
community pub has been secured where party takes place. One of the most common objectives
of this event is just to satisfy the needs and demands of individual guests. Here, 60 guests are
there among which 50 are adults 10 children’s (Campbell, 2016). In this respect, there are 10
vegetarian people and 4 guests who suffer from diabetes. In order to satisfy the needs of
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individual the budget is also mentioned which is £1000. By considering all these situations for
‘end of term’ event an appropriate food and beverage menu is planned which is as follows:
Adults
Vodka (Different flavors available)
Mexican hot dog
Fish Tikka
Choco Pie
Fish Ambulthiyal
Vegetarian and Diabetes patients
Mix mayonnaise veg salad on mirror
ColeSlaw Salad
Steamed and fried rice
Mix Vegetable Chopsuey
Potato Tempered
Cashew Curry
Children’s
Chocolate walnut Pie
White pasta with sauce
Apple Smoothie
Pickle And Others for all
Malay Pickle
Chili Paste
Desserts
Ice Cream
Mango moose (Sugar free)
e) Justify the selection and suitability of recipes for menus
The above given menu has been prepared after considering all the guests desires and
requirements. At the time of development all the needs have been identified on the basis of
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which overall menu has been planned. However, difficulties have been faced at the time of
selection of different dishes due to the availability of various food products. Moreover, there was
some level of stress also that does the selected menu be reliable for all guests or they will be able
to satisfy them or not (Newsome and van Breemen, 2016). Due to this factor, the menu has been
discussed with the main lead to event planner as he is one of the most experienced people within
this field. Further, this point clearly evaluate that all the points were taken into consideration just
to plan for the best.
It has been clearly considered that there are different guests and all of them are having
different needs. Some of them are problem related to diabetes whether some of them are
vegetarian (Perrea and et.al, 2016). While considering recipes of menu there are various essential
factors such as hygiene issues, sugar level, nutritious etc. are taken into consideration. It is highly
suitable for all the guests as it provides them appropriate nutrition’s as per their health. Most of
the people nowadays are highly health conscious due to which it is essential to provide them
healthy food as they prefer to eat salads. For this concern, it can be determine that the set menu is
planned according to the needs of guests (Vlachos and Georgantzis, 2016). There were different
menu has been prepared for adults, vegetarian people as well as children’s and diabetes patients.
Further, sugar free desserts have also been added in the menu for all the diabetes patients. They
can also take this dessert as it is less harmful for them. Overall, it can be determined that it is all
the recipes which have been selected were highly suitable as per the given requirements (Altunay
and Gürkan, 2016).
TASK C
a) Plan a food and beverage service for a hospitality event within an agreed budget
To plan about food and beverages service for the “end term” event at local community
pub within the agreed budget of £1000. In this context following table could be considered that
includes food items, desserts and beverages to meet the requirements of 60 guests:
Category Food Items Prices
Food
Mexican hot dog £30.00
Fish Tikka £46.00
Fish Ambulthiyal £50.00
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Mix mayonnaise veg salad on mirror £25.00
Cole Slaw Salad £32.00
Steamed and fried rice £21.50
Mix Vegetable Chopsuey £29.50
Potato Tempered £31.50
Cashew Curry £56.00
Malay Pickle £4.50
Chili Paste £5.00
White pasta with sauce £34.50
Beverages Vodka (Different flavors available) £15.00
Apple Smoothie £6.00
Mineral Water £4.50
Desserts
Choco Pie £32.00
Ice Cream £28.00
Mango moose £36.50
b) Implement the planned service maintaining standards of quality and health, safety and security
Before hosting any hospitality party or event, it is very essential and important to plan
everything such as dishes, sitting arrangements and safeguarding to satisfy the needs and
expectations of all types of guests (Peacock, 2016). In context to safeguarding the guests few risk
factors such as quality of food. Fresh food products, food poisoning should be considered. In the
present, people are more aware about their health and safety and the persons who are involved in
the hospitality sector are also aware about the importance of standards which are related to the
health, safety and security parts. In order to provide the excellent quality of food products, many
organizations are giving importance to the health and safety (Altunay and Gürkan, 2016). For the
consumers, the hygiene and healthy factors are also considered in the hotels and resorts and it
also helps the organization to grab the attention of large number of customers. In present time
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people are more concerned about their health so, if any hotel fulfills these factors then customers
would surely prefer that hotel as compare to others (Wilson and et.al, 2016). It is important for
every hotel in the hospitality industry to follow the laws and regulations which are created by the
UK government. In this context, the Food and Safety Act 1990 basically regulates the operations
related to food and beverages that organization should offer the quality products to their
customers. According to given case scenario, it is important for the pub manager to focus on the
health and safety of the guests by implementing the security standards Food Safety Act 1990: a
guide for your business, 2015. It is essentially very important that before organizing this event,
the safety and security standards should be checked properly and the quality of food also be
checked before serving to guests. In this regard for the quality of food products, it is important to
check at the time of purchasing the raw materials from the suppliers. The kitchen staff members
also requires focusing on the cleanliness and hygiene of the foods at the time of preparing and
cooking the food. Because filthy and dirty kitchen may arise the bacteria and other infectious
things which could harm the health of guests.
c) Factors to determine the success of service and making recommendations for improvement
For the success of hospitality event “end term”, few factors cold be helpful such as
maintenance of quality standards, planning process and satisfaction level of guests etc. which are
briefly defined below and: Planning related to event- For the success of event, planning process plays an important
role in this because with the effective planning the requirements of guests could be meet
in more effective manner. The planning process includes the selection of dishes
according to the nature of guest, selection of appropriate service system, decorations and
sitting arrangements. With the help of appropriate selection of dishes, the guests would
be able to enjoy the meal according to their taste and preference (Vlachos and
Georgantzis, 2016).
 Maintaining the quality standards- in this context the cooking, preparation and
decoration methods re considered in effective manner because attractive presentation also
attracts the guests to taste the specific dish. To maintain the event effectively both type f
well skilled and low skilled persons are required so, that they could carry out the
operations in excellent manner.
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 Guest's satisfaction level- This factor is most part for the success of event. According to
this the requirements and usual eating habits should be considered (Wilson and et.al,
2016).
Recommendations
 Proper training should be given to all type staff member that how to serve, cook and
manage the time according to the demand towards any specific food.
 The selection related to supplier should have done wisely and smartly to save the money
which could use in other sections.
 Before cooking the proper checking should be done of kitchen equipment and lighting
decoration (Vlachos and Georgantzis, 2016).
CONCLUSION
With the help of this it is articulated that section of food and beverages plays an
important role in the earning of hospitality industry. With the help of this report the
characteristics related to food production and service systems could easily be understand.
Further, this report also describes that demands and requirements are very important and that
should be considered at the time of planing the menu of event. The concept about purchasing
and pricing processes are also briefly defined in this report.
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REFERENCES
Books and Journals
Altunay, N. and Gürkan, R., 2016. Preconcentration of Sulfite from Food and Beverage Matrices
by Ultrasonic Assisted-Cloud Point Extraction Prior to its Indirect Determination by
Flame Atomic Absorption Spectrometry. RSC Advances.
Azeredo, D.R. and et.al., 2016. An overview of microorganisms and factors contributing for the
microbial stability of carbonated soft drinks. Food Research International.
Campbell, N., 2016. Restricting Marketing of Unhealthy Foods: Should General Internists
Engage?. Canadian Journal of General Internal Medicine. 8(3).
Daskalopoulou, I., 2016. The Market for CSR Practices: Issues and Challenges for the Food
Sector. International Journal of Food and Beverage Manufacturing and Business Models
(IJFBMBM). 1(1). pp.28-39.
Ghanemi, A., 2016. Letter to the Editor: How to define a pharmacological or a toxic food?.
Alexandria Journal of Medicine. 51(4). pp.359-360.
Montero, C.M., and et.al., 2004. Analysis of low molecular weight carbohydrates in food and
beverages: a review. Chromatographia. 59(1-2). pp.15-30.
Newsome, A.G., Li, Y. and van Breemen, R.B., 2016. Improved quantification of free and ester
bound gallic acid in food and beverages by UHPLC-MS/MS. Journal of agricultural and
food chemistry.
Peacock, B., 2016. Advances in Food and Beverage Labelling‐Information and Regulation,
edited by Paul Berryman, Woodhead Publishing. International Journal of Dairy
Technology. 69(1). pp.152-152.
Perrea, T. and et.al., 2016. Customer Value Perceptions: Testing of a Conceptual Model in the
Frame of Own-Country Geographic Indication Foods. International Journal of Food and
Beverage Manufacturing and Business Models (IJFBMBM). 1(1). pp.1-11.
Phillipov, M., 2016. Using media to promote artisan food and beverages: insights from the
television industry. British Food Journal. 118(3).
Powell, L.M. and et.al., 2016. Price promotions for food and beverage products in a nationwide
sample of food stores. Preventive medicine.
Stanton, J.L. and Salnikova, E., 2016. Consumer Perceptions of 100% Pure Olive Oil:
Implications for Marketing. International Journal of Food and Beverage Manufacturing
and Business Models (IJFBMBM). 1(1). pp.40-47.
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Vlachos, S. and Georgantzis, N., 2016. Consumer Behaviour towards Organic Ready-to-Eat
Meals: A Case of Quality Innovation. International Journal of Food and Beverage
Manufacturing and Business Models (IJFBMBM). 1(1). pp.12-27.
Wilson, A.L. and et.al., 2016. Nudging healthier food and beverage choices through salience
and priming. Evidence from a Systematic Review. Food Quality and Preference.
Online
Food Safety Act 1990: a guide for your business, 2015. [online]. Available through :
<https://www.food.gov.uk/business-industry/guidancenotes/hygguid/fsactguide>. [Accessed on
18th February 2016].
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