Managing the Customer Experience and Food and Beverage Operations

Managing Food and
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Covered in PPT............................................................................................................................3
TASK 2............................................................................................................................................3
Professional food and beverage management skills....................................................................3
Legal requirements and regulatory standards..............................................................................4
Value of legal requirements and the consequences if fails..........................................................5
Assess the influence of failing the meet legal and regulatory requirements in F&B industry....5
TASK 3............................................................................................................................................5
Distinguish between operational and marketing technology.......................................................5
Evaluate how digital technology improves organisational performance.....................................6
TASK 4............................................................................................................................................6
Factors that motivate and influence the decision-making of consumer......................................6
Strategies exploited by F&B outlets............................................................................................7
Evaluate strategies exploited to build loyal customer base.........................................................7
Review the impact of digital technology.....................................................................................8
CONCLUSION................................................................................................................................8
REFERNCES:..................................................................................................................................9
Books and Journals:.....................................................................................................................9
Online:.......................................................................................................................................10

INTRODUCTION
The food and beverages industry is one of the vast industries that has been growing over
the past years. It encompasses all the organisations which emphasised in processing raw food
materials into consumer food products. The entire industry supply chain covers food processing,
packaging as well as dispensing. This kind of sectors covers fresh food, beverages and packaged
food. Moreover, the industry contains different kind of businesses such as cafes, restaurants,
food manufacturing operations, cafeterias, pubs, fast food joints, catering companies and many
more. The report is based upon L'Enclume Restaurant Business. It is opened in the year 2002 in
Cartmel, Cumbria, England. It has ranked 10 out of 10 around 5 times in the Good Food Guide
(Lubis, Irawati and Sembiring, 2020). It is famous for its modern British food. This report
outlines the key skills required in the position of F&B company. Operational technology is
different from marketing technology is also a part of this report. This report also consists with
the legal requirements, together with the regulatory standards need to be adhered by a F&B
outlet. This report also highlights the factors that influence or motivate the consumer in F&B
industry. Companies use different strategies to retain and attract the customers.
TASK 1
Covered in PPT
TASK 2
Professional food and beverage management skills.
The following is the discussion on essential skills or competencies required by a person
who holds the position in food and beverages organisations. In context of L'Enclume Restaurant,
some of the key skills are as follows:
 Leadership skills: For a person who holds the position of F&B manager must have a
good leadership skill to lead and manage a team of individuals. It is vital to listen
feedback or reviews from guests or employees while making decisions to resolve such
problems. Hence, the manager should be able to delegate tasks to employees while
improving morale among them.
 Problem-solving and conflict management: The F&B managers require to be able to
share clearly and develop a sense of group to aid to mitigate the conflicts among