This article analyzes the two most recent issues related to food and beverage safety: reduction of wastage and the rise of natural and organic products. It also examines the key regulations and laws addressing these issues and provides management-focused solutions to minimize or eliminate food and beverage safety risks.
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Running head: FOOD AND BEVERAGE MANAGEMENT Food and Beverage Management
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2FOOD AND BEVERAGE MANAGEMENT Identified Issues Analysis Identify and analyze the two most recent issues related to food and beverage safety Reduction of wastage This is also becoming one of the major aspects that the food and beverage industries have to focus upon. In this modern 21stcentury, the Food and Beverage industries must make sure that they are not making any wastage of food while they move from one place to the other. However, in order to do this, the industries need to have a very strong technological base. Even now many of the companies are yet to each up to that standard. So, they are just trying to deal with this particular issue. Many of the companies still manage their functions with paper, pen and the old traditional methods. Thus, it becomes a difficult issue for many companies to deal with this problem. The rise of natural and organic products The other problem that is being faced by the food and the beverage industry is the rising of the natural and organic products. The main motif of several companies is to acquire the smaller and the organic companies that will help- them in meeting up to the standards of the consumers(Buxel et al. 2015). In other words, if the big food and beverage industries are able to capture the smaller organic industries then they will be able to get many organic products that will help them to add some new, fresh and organic materials to their collection(Cohen and Munoz 2017).
3FOOD AND BEVERAGE MANAGEMENT The big and happening food and beverage industries have to expand their portfolios by entering into the collaborative or the partnership with the small, organic and the natural food companies. This is mainly because if the food and beverage industries do not match up with the standards of the modern customers.If this is not done, then the small organic companies will appear as major threats for the big food and beverage industries. These small and niche companies are doing a very good job in order to meet up with the standards of modern consumers. They are becoming more inclined towards the purchasing of fresh fruits and vegetables rather than the artificial ones(Chen et al. 2015).The center of the store has all the artificially made and the artificially processed food. However, the customers are trying to avoid them and they are mainly choosing the food from the front rows or the shelves. The food and beverage companies are thus facing a huge pressure(Valta et al. 2015). As a result of this about top 25 US foods and beverage companies have suffered a huge loss. They have lost about $18 billion in the market. It is for this reason that the food and beverage industry is facing a huge challenge
4FOOD AND BEVERAGE MANAGEMENT Key Regulations/Laws Examine the key regulations and/or laws that address these issues. In ordertomanagethefood andthebeverageindustry,itisimportantthatthe government of the respective countries is able to set some new rules and regulations. These rules and regulations will be helping for the proper maintain ace of the food and beverage standards. In particular, the countries like that of Australia need special rules for the maintenance of the food and the beverage standards(Davis et al. 2018). One such regulation policy is the DoA. This policy is mainly for the purpose of reduction in the regulatory costs to the industries. This, in turn, will be very useful in regulating the growth of innovation and the usage of modern scientific technology. This, in turn, helped the other countries in developing their own food and beverage safety policies(Wiedemann 2015). In other words, they encourage the countries in becoming much more alert and conscious about their responsibilities. The other law is the Australian Consumer Law or the ACL. This has been effective from the year 2011. This law is mainly made for the course of prohibiting any unfair and misleading representations that might misguide the consumers(Vel et al. 2016). The food and the beverage industries have to make sure that they are not taking any measures for their personal benefit. The food and the beverage industries have to make sure that all the measures that are being taken by them will not affect the consumers in any bad way. They have to stay true to the consumers in order to make sure that they are achieving their customer satisfaction level. The ACCC OR the Australian Competition and Consumer Commission were
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5FOOD AND BEVERAGE MANAGEMENT established in the year 1995. This law or act is mainly in case of maintaining the compliance and the enforcement attempts Develop at least one management focused solution per each of the identified issues to minimize or eliminate any food and beverage safety risks. The manager must try their level best to bring a change in their center store and in their front rows. In other words, the big food and beverage industries have to make sure that they are including a number of fruits and vegetables(Fuller 2016). The managers have to make sure that they are investing their budget properly and planning things in a very effective manner. They have to make sure that they are getting rid of the artificially designed synthetic products and replacing them with the fresh, organic and natural items. In order to assure the consumers that they are getting the organic and natural products, the food and beverage industry must use proper labeling and tagging system on the food packages. His will help the customers know that they are not being cheated by the food and beverage industries(Valta et al. 2015). Apart from this, the industries can use the system of test and try scheme. They can make their customers use the products for a certain period of time to be assured regarding the quality of the product. It is only after the customers are satisfied with the product quality that they can go for paying the price and making a further purchase. This will help the customers to develop their trust over the food and the beverage industries.
6FOOD AND BEVERAGE MANAGEMENT Recommendations The food and beverage industries must make sure that they are strengthening their contacts. In other words, they have to try to acquire smaller organic and natural food industries. This is mainly because of the fact that they have to meet up the expectations of the modern day consumers. It is for this reason that they have to develop a good R&D team in order to do an in- depth analysis. It is also important for the food and beverage industry to maintain all the rules and regulations in order to make sure that they are staying legally fair. They have to add more natural an organic products in their production stocks so that they can attract a number of customers. They have to focus more on their logistics and supply chain management. They need to make sure that the quality and the freshness of the products are getting damaged within the warehouse. They have to improve all the facilities in order to make sure that the food quality, freshness, and the taste is being retained throughout the entire process of production.
7FOOD AND BEVERAGE MANAGEMENT Reference List Arah, I.K. and Kumah, E.K., 2015. Organic Agriculture and Food Security: The Story of Africa.Journal: JOURNAL OF ADVANCES IN AGRICULTURE,5(1). Buxel, H., Esenduran, G. and Griffin, S., 2015. Strategic sustainability: Creating business value with life cycle analysis.Business Horizons,58(1), pp.109-122. Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R., 2015. Implementation of non-regulatory foodsafetymanagementschemesinNewZealand:asurveyofthefoodandbeverage industry.Food control,47, pp.569-576. Cohen, B., and Munoz, P., 2017. Entering Conscious Consumer Markets: Toward a New Generation of Sustainability Strategies.California Management Review,59(4), pp.23-48. Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018.Food and beverage management. Routledge. Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018.Food and beverage management. Routledge. Fuller, G.W., 2016.New food product development: from concept to marketplace. CRC Press. Ottman, J., 2017.The new rules of green marketing: Strategies, tools, and inspiration for sustainable branding. Routledge. Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of water usage and wastewater management in the food and beverage industry.Desalination and Water Treatment,53(12), pp.3335-3347. Long, T.B., Looijen, A. and Blok, V., 2018. Critical
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8FOOD AND BEVERAGE MANAGEMENT success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands.Journal of Cleaner Production,175, pp.82-95. Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of water usage and wastewater management in the food and beverage industry.Desalination and Water Treatment,53(12), pp.3335-3347. Vel, J.A., McCarthy, J.F. and Zen, Z., 2016, July. The Conflicted Nature of Food Security Policy: Balancing Rice, Sugar and Palm Oil in Indonesia. InAnthropological Forum(Vol. 26, No. 3, pp. 233-247). Routledge. Wiedemann,D.M.,2015.Foodsovereigntyandsustainability:Acasestudyofthe philippines(Doctoral dissertation, Doctoral dissertation, University of San Francisco). doi: 10.13140/RG. 2.1. 3489.2641).