Food and Beverage Operations Management

This presentation provides an overview of food and beverage operations management, including key sections, factors to consider, stages of the HACCP process, and legal considerations. It emphasizes the importance of proper management in providing quality food and maintaining effective operations. The presentation is relevant to the subject of Operations Management and is suitable for college or university students.

Food and Beverage
Operations Management

TABLE OF CONTENTS
 INTRODUCTION
 KEY SECTIONS
 CONCLUSION 5
 REFERENCES

INTRODUCTION
 Food and beverage operations management is a very necessary task in
an event.
 With the support of proper food and beverage operations management,
an event manager is capable to provide quality food to people.
 Food and beverage is a major part of hospitality industry.
 A person who is responsible to manage food and beverage at any place
is always needed follow different managerial terminologies to
systematically complete its task.
 Operations management is mainly helpful in maintaining effective
quality of food and beverage.

KEY SECTIONS
 Factor to consider when planning, managing and developing food
and beverage services
 There are college London should consider various factors when planning, managing and
developing food and beverage services. Some major factors which highly needs to be
considered has been mentioned below;
 Adequacy
 Adequacy is the first factor which management authority of food and beverage in college
London need to consider.
 To produce food for 200 students and guests, the management authority need to prepare a
systematic list of order.
 Then according to that list, it needs to order those items and raw-material which has
mentioned in that list.

CONTINUE….
 Quality Control
 Quality control is another major factor which management of food and beverage need to consider.
 According to this factor, the management is responsible to provide the best quality food to students
and guests in graduation ceremony event.
 People are always like to eat tasty and healthy food, so this factor will help to the management
team for producing healthy and tasty food for the event.
 Balance
 Food and beverage management authority of college London is need to make balance between their
all operations.
 Balance is necessary of operations of food and beverage, because it saves lots of time and money
of management.

CONTINUE….
 Stages of the HACCP process
 The full form of HACCP is Hazard Analysis Critical Control Point.
 It is very productive system which uses for controlling quality in food production It was
introduced by team of food safety experts and NASA in 1960.
 These seven stages have been discussed below;
 Conduct a Hazard Analysis
 This is a first stage within HACCP.
 This stage is helpful in analysis of major risks which has been involved in food production.
 In this case, management of food production within college London is able to find and
remove those all risks which will negatively impact their food and beverage services.

CONTINUE….
 Identify CCP (Critical Control Points)
 In this stage, a food production manager is capable to identify existing and
upcoming critical control points.
 In this case, this stage will help to the food production management or team to
deal with those critical control points.
 Establish Critical Limits
 According to this stage, food production management is need to establish
critical limits in their operations.
 This stage say, a food producer is always needed to put their produced food in
favourable temperature to maintain it excellent quality.

CONTINUE….
 Monitor CCP (Critical Control Points)
 This is stage where management of food production need to properly monitor CCP (critical
control points) in its operations.
 According to this stage, management authority should cover different types of monitoring,
like; observation, chemical, physical and sensory etc.
 Establish Corrective Actions
 Establishment of corrective actions is another major stage in this HACCP system, because it
is a stage which provide facility of improvement food quality.
 According to this stage, management need to establish or implement some productive
corrective actions to present the finest food in graduation ceremony event.

CONTINUE….
 Record-keeping
 Record-keeping is second last stage in this system where food production
management is responsible to create and manage records of daily operations.
 This stage will help to management team of college London in properly
maintain various records, like; financial records, worker's training reports etc.
 Verification
 Verification is the final stage of HACCP process which plays great role in
verifying quality of services.
 In this stage, food production management of college London is responsible to
verify and confirm that quality of food which they have produced.

CONTINUE….
 Management of food and beverage services is able to take feedback from different
people about prepared food quality is good or bad.
 In this case, these all stages of the HACCP process will play too supportive role for the
food production management authority of college London in providing quality food to
200 students and guests in graduation ceremony event.

CONTINUE….
 Legal consideration
 Legal consideration is very another necessary task to the food and beverage service
management.
 Some major aspects of legal consideration has been mentioned below;
 Health and safety act
 According to health and safety act, top-level management of the college London need to
take responsibility for providing a positive environment to all people in upcoming event.
 Currently healthy and safety is a prime need of person, so upper management and food
production management both will need to remove those all elements from graduation
ceremony event which can put negative impact.

CONTINUE….
 Security act
 Security act says, management of food production need to provide a secure zone in those
people which will attend the graduation ceremony event, like students and guests.
 According to this act, management should avoid those all attempts in their food
production operations which will harm to a person in that event.
 Food safety act
 Food safety act is amended by the UK's food standard agency in 1990.
 This agency mainly creates rules and regulations for the food and beverage industry.
 According to this legal consideration, food production management of college is
responsible to produce that kind food in items which will not harm healthiness of students
and guests

CONCLUSION
 It can be concluded that the food and beverage management authority of college
London need to consider various important factors when planning, managing and
developing food and beverage services.
 These factors will help to management in serving quality food in graduation
ceremony event.
 On the basis of these factors, management can easily maintain effectiveness of
their produced food in that event.
 There are seven stages of the HACCP process also has been discussed above which
will support to management for controlling quality of food in production process.
 At the end, various legal regulations has been mentioned above which are helpful
in maintaining ethicalness in operations of food production

REFERENCES
 Books and Journals
 Herewith, A. and Putra, A. S., 2018. The influence of fundamental analysis on stock
prices: The case of food and beverage industries. European Research Studies Journal.
21(3). pp.316-326.
 Wallis, T. L., Green Grub box L L C, 2019. Reusable food or beverage related product
management system. U.S. Patent Application. 16/271,177.
 Babich, V. and Hilary, G., 2019. Distributed ledgers and operations: What operations
management researchers should know about blockchain technology. Manufacturing &
Service Operations Management..
 Online
 Sabeh, S. 2017. What are the most important reasons for using HACCP ?. [Online].
Available Through:
<https://www.researchgate.net/post/What_are_the_most_important_reasons_for_using_H
ACCP>.