Investigation report on Food and Beverage Company

This investigation report provides insights into the operations of Nestle Food and Beverage Company, including company description, products, front and backhouse operations, research and technology, allocation of funds and financial management.

Running head: Investigation report on Food and Beverage Company
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Contents
Investigation report on Food and Beverage Company....................................................................1
Introduction......................................................................................................................................1
Company description.......................................................................................................................1
Company products and consumers..................................................................................................2
Front of house operations................................................................................................................2
Backhouse operations......................................................................................................................2
Research and technology.................................................................................................................3
Allocation of funds and financial management...............................................................................3

Investigation report on Food and Beverage Company
2
Conclusion.......................................................................................................................................3
Preferences.......................................................................................................................................3
Investigation report on Food and Beverage Company
Introduction
Food is a satisfaction to a basic need of a living creature. Other animals such wild and domestic
animals other than human being probably consume uncooked foods that are either fresh or
decomposed. Some eat raw foods while human beings eat cooked meals. The eating habits of
different living things depend on their digestive systems. Human being normally consumes
meals according to their appetites and likes depending on the preparation of meals. Since most
people are busy with daily activities they would wand ready meals which calls for a business
opportunity that requires some potential investors to have in place a restaurants or hotels that has
both front and back of the house operations. The investment will require employees who are to
ensure that the meals and all operations are ready and served to the targeted customers. For the
employees to work to their level beat they need a manager or a CEO to coordinate the activities.
The quality of services offered in such Enterprises depend on the employed personnel’s whether
skilled or not. The skilled employees or chefs probably are believed to produce the best products
and offer the quality services. The quality services offered give the company a positive
reputation upon its customers and therefore. The unskilled personnel depending on the
experience they have in the catering field therefore they mostly offer relative low quality services

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as the experience is decreased (Osborne, 2018). To expound the food and beverage company
activities we have consulted.
Company description
The information source that was considered in our interview conducted yesterday, we interview a
food and beverage company. The company’s name is Nestle food and Beverage Company and
out of our research questions, we realized the full details of the company operations that take
place in the company. Nestle company was established in the year 1866 by page brother in Cham
that is in Switzerland and Fortune Lactee (Wood, 2018). The company has its headquarters in
Vevey, Switzerland (Allam, 2018). The company has very many subsidiaries in the world and
therefore it is world known food and beverage company with a revenue of more than 9.8 billion
dollars. According to the company managing the revenue is achieved easily since food and
beverages are a fast moving good and basic need to human beings and therefore they have large
and a wide range of the consumers in the market. The business tends to have a wide range of
consumers because all its products are highly and well rationed in terms of nutrients (Siguaw,
2018).
Company products and consumers
The company deals with foodstuffs such as floods and beverages (Barrows, 2018). The
specification of the goods is baby foods such as baby packed milk and Weetabix, bottled water,
cereals, chocolate and confectionery, coffee, frozen foods, Dairy, and drinks. The company
produces such foods for packages and that has quite a one-month shelf life. The company has
well-laid strategies and production processes that help in the production field and all operations
that are carried out. The company's management team ensures that there are qualified personnel's

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and that they have the capacity to serve and maintain the company's reputation. The company has
a quiet period of serving period (Mukherji, 2018). The food staffs produced are aimed at largest
consumers who are termed to be the main consumers in the market the main consumers are
youths, babies, and partly adults. The produced foods and beverages are of high quality and
therefore delicious and appealing to the consumers.
Front of house operations
The front house operations of the Nestle food and beverage company include: All the locations
within their restaurants that allow the customers. Such locations include bars, restrooms and also
dining rooms. The operation here requires that all the workers to portray a very high quality
services. As per the interview conducted yesterday, the manager revealed to us that he has
simplified operational strategies that apply to all its subsidiaries all over the world. The
management team employs a perfect operational strategy in that there is specialization and
division of labor. The strategy is aimed at offering high quality services and high standards to
satisfy its customers. The operations that are carried out in the dining halls are that the
employees should maintain high levels of hygiene, offer quality meals, at relatively affordable
prices depending on the customers for quality rating. The department employed very high skilled
personnel who are expected to offer appealing services to the customers (Okeiyi, 2018). Every
subsidiary has its own management that are free to make innovative decisions, that lead to high
production and high quality services. The restaurants have bars, restrooms and each department
is allocated to prominent experts. These front house operations are of profitability to the
company and therefore they earn the company more revenue.

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Backhouse operations
The back of house operations involves the activities that are undertaken by the employees the
back of house areas in the Nestle foods and beverages company are offices, kitchens, employees
areas such as break rooms and staff washrooms. The company accredits high standards of office
layout and privacy the petitions that are used are transparent and therefore this is to enhance
quality and commitment to the workers so that they offer quality services (Mangina, 2018). The
offices back of the house operations has been enhanced by the installation of digital catering
equipment that allows for quality and quantity production the production department has
operators who have protective garments and cover clothes that fit the departments the cooking
and food production department has garments that are sensitive to any form of dirty. The
company also is advancing to more digital levels of operation to realize more advanced recipes
to newly introduced meals and the extension of their shelf life, such as smoothies among others.
Research and technology
From the first information, obtaining d direct from the company manager, the company has been
relying on the modern technology to realize its achievements. The company has improved
machines and digital operating production materials and facilities. The company has been able to
achieve its goals through such advancement. The company invests greatly in the research
activities that had paid a great to the company. The research has realized the great number of
food recipes through biotechnology. In most cases, where the company wants to produce highly
perishable food products it, therefore, employs ultra-high-temperature food processing
technology (Cousins, 2018). The technology allows for improvement of the shelf life of different
perishable meals and hence leading in the market of foods and beveragmanagementons and
supply.

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Allocation of funds and financial management
The allocation of funds is the key determinant of the success of the business. The business has
had a well and analyzed financial management. The company has been faring on well due to its
improved management of funds. The company carries out research and also motivate sits staff so
that they offer high-quality services. The company works to realize high-profit margins the
weaknesses are highly identified in case they appear and are solved for the continuity of the
business (Davis, Food and beverage management, 2018). The manager outlined to us that he uses
two financial control methods which are ration analysis and financial statement.The methods
used control resources as they flow in out of of the company. The use of this methods help the
manager to acquire, allocate and evaluate financial resources in the organization.
Conclusion
It bind up all conclusions in one envelope, it has been noticed that the company has the best
strategy that can be emulated by any business potential investors. The success of the company
has all dependent on the management and technology used. All companies that aspire to succeed
therefore need to be prominent in their jurisdiction. Food and beverage company manager proved
his company, Nestle, to be the best in the market.
Preferences
.
Allam, Y. (2018). Food and beverage management. 98(9), 33-35.
Barrows, C. (2018). Food and beverage management. The Sage handbook of hospitality
management, 98(8), 22-44.

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Cousins, J. (2018). Food and beverage management. Pearson Education, 231(8), 13-18.
Davis, B. (2018). Food and beverage management.
Davis, B. (2018). Food and beverage management. Routledge, 89(5), 12-18.
Mangina, E. (2018). changing role of information technology in food and beverage logistics
management: beverage network optimization using intelligent agent technology. Journal
of food engineering, 124(5), 12-19.
Mukherji, A. (2018). Food And Beverage Management. Gyan Publishing House, 200(8), 22-33.
Okeiyi, E. (2018). Food and beverage management competencies: Educator, industry, and
student perspectives. Hospitality & Tourism Educator, 126(17), 14-18.
Osborne, B. (2018). Practical NIR spectroscopy with applications in food and beverage analysis.
Longman scientific and technical, 213(9), 34-36.
Siguaw, J. (2018). Food and Beverage Management. Food and Beverage Management, 123(5),
22-55.
Wood, R. C. (2018). Strategic questions in food and beverage management. Routledge, 154(7),
23-27.