Food & Beverage activities in the 21st Century

This report discusses the different type of businesses present in the food and beverage industry, their rating system, current and future trends, and the professional and management skills required. It also explores the legal requirements and regulations in food and beverage services and compares and contrasts different operational and marketing technologies.

Food & Beverage activities in the 21st Century, from
customer to computer terminal

Contents
INTRODUCTION...........................................................................................................................3
LO1..................................................................................................................................................3
LO2..................................................................................................................................................7
LO3..................................................................................................................................................9
Compare and contrast different marketing technologies...............................................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
INTRODUCTION...........................................................................................................................1

INTRODUCTION
The provision of food and beverages away from the home and substantial part of activities in
hospitality industry. It is a major part of hospitality industry to expand the business with wide
ranges and also operates the large units for managing global brands in marketplace. In this
report, it will discuss about the different type of businesses present in the food and beverage
industry and also identify their entire rating system in both nationally as well as internationally.
Furthermore, it will analyse current and future trends that directly affecting on hospitality
business. It will demonstrate about the professional and management skill that uses for achieving
organizational goals. However, this report will describe about the legal requirements and
regulatory in food and beverage services which comply for providing better services. It also
evaluates the comparison and contrasts of different operational and marketing technology.
LO1
Covered in Fact sheet
LO2
P4 Demonstrate the professional food and beverage management skill within food and beverage
organization.
Food and beverage industry are the fastest growing sector where it useful for providing guidance
the school pupil on the career path where manager also recognised the trends towards people
where they must expand own career in hospitality industry. It has required some specific skills
and knowledge about food beverage industry to handle all type of services effectively
(Ferrantino and Koten, 2019). In food and beverage industry, managers are performed different
role with the help of management skill where they are planning to create work schedule, fix cost
and price in proper manner. The processes will help to improve quality of services. It only
possible due to management skill where they easily handle business operations and functions.
There are different types of skill required for managing food and beverage business operations.
 Technical Skill: In Hilton hotel, Technical skill involve that give managers the ability
and knowledge to use different type of techniques for achieving goals. It is not only
including the operating machine and other production tool but also needed to boost the
sales by providing services. Staff members are needed to be proper technical skill which
easily operating social networking site, ERP system and develop spreadsheet etc. these

are different types of skills needed for employee within food and beverage. This skill will
help for Hilton hotel to manage all type of daily activities in proper manner.
 Interpersonal Skill: In Hilton hotel, the interpersonal skill is mainly presenting the
manager’ ability to interact, work and related effectively with people. it enables the
manager to make use the human potential in Hilton hotel that motivate employee towards
better outcome or results. The skill useful in Hilton to establish coordination between
among staff members and do work together (Olson and et.al., 2019). It is helping for
manager to identify essential resources that maintain food and beverage services in
proper manner.
 Communication Skill: It is important skill within Hilton hotel that required for staff
members to communicate with the colleagues, customers regarding services. It is an
essential for Hilton hotel to create a good relationship with potential people. In Hilton
hotel, communication skill helps the staff member within food and beverage services to
share information from one department to another. In this way, it helps to build a strong
coordination between employee so that it becomes easier for giving better services related
food and beverage in marketplace.
 Decision-making skill: It is very important skill in Hilton hotel where each staff member
requires to understand demand of guest so that it can give different options as per need.
In Hilton hotel, manager make numerous decisions regarding business success which
may lead to increase performance. For organization to run smoothly which made right
decision for give preference of consumer choice in food and beverages.
P5 Understand about legal requirements and regulatory that food and beverage services comply
with providing specific references to maintenance and cleaning of equipment.
In Hilton hotel, Food and beverage law require for providing safety and distribution in
the hospitality industry while its obvious things that maintain the overall food services by using
proper legislation. According to Food safety Modernisation Act 2010, it provides the facilities
where Hilton hotel must follow proper legal aspects for protecting food and beverage services. It
is an essential part of Hilton that manage and control the food services in global world. It is
primary area of concern about food and beverage services in Hilton where it pertains to provide
safety claims, accurate labelling and advertisement (Petkova, 2019). It is considered the different
types of legal regulatory required that maintain operations and functions of Hilton hotel.

 Food and Beverage Safety Modernization Act: it was designed by government that
emphasis on ensuring proper food safety and public health by using prevention action. In
Hilton hotel, it has requirements of legal regulatory so that it useful act that mainly focus
on the prevention of foodborne illness which occurs due to dirty ingredient. It applicable
on meat, egg products and poultry which are regulated separately by Hilton. This type of
law will help for protecting the health food products and beverage services.
 Egg products inspection Act: It is based on the inspection that provide facilities and
services in Hilton hotel. It must require to use the egg product after proper inspection
where Hilton hotel required for used act in the industry (Tanner, McCarthy and O’Reilly,
2019). Hilton hotel always applicable this legislation in the business processes which
help for maintaining proper hygiene and safety of consumer otherwise, it effects on the
brand value and image in global marketplace.
 Food Labelling policy act: This type standard should maintain the labelling for providing
information about ingredient that includes in food items. It is important legalise standards
which require for applicable in the Hilton to share accurate or right information of
customer. As per legal standard, it can be identified that the requirements of maintaining
labelling of poultry items, meat and other type of resources material that use in food
products.
 Health and safety Act: it is an essential regulation in Hilton hotel where it applicable
within food and beverage business to properly cleaning, maintenance of equipment where
staff members used for purpose of food preparation. This type of act is used in the Hilton
to maintain utensil cleaning because it is considered as an essential part of business which
help for providing the health food and beverage services (Wang, 2019). By using act, it
provides safeguard its employee through toxic chemicals. It needs for staff members to
clean all type of utensils, cleaning floor in kitchen which help for maintaining and
controlling the issues regarding maintenance.
LO3
Covered in fact sheet

CONCLUSION
In above discussion, it has summarized about the different type of businesses present in the
food and beverage industry and also identify their entire rating system in both nationally as well
as internationally. It can be determining the current and future trends that directly affecting on
hospitality business and also demonstrate about the professional and management skill that uses
for achieving organizational goals. In this report, it also understands about the legal requirements
and regulatory in food and beverage services which comply for providing better services. It also
evaluates the comparison and contrasts of different operational and marketing technology.

REFERENCES
Book and Journals
Ferrantino, M.J. and Koten, E.E., 2019. Understanding Supply Chain 4.0 and its potential impact
on global value chains. GLOBAL VALUE CHAIN DEVELOPMENT REPORT 2019.
p.103.
Olson, E.D. and et.al., 2019. Marketing Mechanisms Used for Summer Food Service
Programs. Journal of Nonprofit & Public Sector Marketing. pp.1-23.
Petkova, E., 2019. CLASSIFICATION AND EVALUATION OF THE DIVERSITY OF
ADDITIONAL SERVICES IN A MOUNTAIN RESORT. Quaestus. (14). pp.9-29.
Tanner, S.A., McCarthy, M.B. and O’Reilly, S.J., 2019. Digital labelling in the retail
environment: a domain-specific innovativeness perspective. International Journal of
Retail & Distribution Management.
Wang, W., 2019. An exploration of Chinese customer satisfaction factors in 4-star hotels in
Auckland (Doctoral dissertation, Auckland University of Technology).
Yuan, S., 2019, September. Discussion on the Problems in Distribution Management of Tehuier
Supermarket and the Countermeasures. In The 4th International Conference on Economy,
Judicature, Administration and Humanitarian Projects (JAHP 2019). Atlantis Press.

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