Managing the Customer Experience in Food and Beverage Industry

Managing the
Customer Experience

Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Various types of businesses in food and beverage industry.............................................1
P2. Explain different rating systems used for the food and beverage industry nationally and
internationally.........................................................................................................................2
P3. Discuss the current and future trends affecting food and beverage businesses...............3
TASK 2............................................................................................................................................4
P4. Demonstrate professional food and beverage management skills within a food and
beverage organisation.............................................................................................................4
P5. Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, given specific reference to the maintenance and cleaning of
equipments..............................................................................................................................5
P6. Compare and contrast various operational and marketing technology for different types of
business...................................................................................................................................6
P7. Various factors which influence the decision making of customers................................7
P8. Different strategies used in order to attract and build loyal customer base.....................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
In hospitality commercial enterprise, the food and drink sphere plays an crucial role as it
helps the commercial enterprise in generating higher profits. This department perform the
function of providing food and beverages of good quality to the customers. As it helps in
generating the higher profit, it means that the respective department is contributing higher in the
economy. The food and beverage industry perform the function of purchasing the raw material
and presenting the goof quality food to the guest along with taking feedback from them. The
chosen organisation for this report is The Fat Duck which is a fine eating house located in Bray,
Berkshire,United Kingdom This eating house is well famed in the market for offering the XIV
course sample menu and offers nutriment such as nitro-scrambled egg and cut of pork ice cream.
presentation include the discussion of various variety of food and drink outlets, several
evaluation system used for food and drink commercial enterprise along with the current and
forthcoming trends which affect the food and drink industry.
TASK 1
P1. Various character of commercial enterprise in food and drink industry.
There are assorted variety of commercial enterprise are in the sector of food and drink.
Below mentioned are some of them:
 Speciality Restaurant: It refers to those restaurants which provide particular kind of
cuisine, Italian, Chinese and Mexican. Majorly, the theme of such restaurants are chosen
on the basis of the country from where the cuisine is chosen. It provide silver service
under which the restaurants serve the food and beverage on the tables. Due to the
excellent quality of food, the prices of its dishes are high. Such restaurants are generally
operate at the time of lunch and dinner.
 Multi Cuisine Restaurant: It is defined as the kind of restaurant which provide various
types of cuisine through offering several variety of food to their guests. Such restaurants
are less exclusive than the speciality restaurant. It involve the menu with nominal price as
they are offering variety of dishes. These restaurants open for breakfast and operate for
whole day as they remained opened till night. The theme of respective restaurant is based
on various cuisine of different countries. They are majorly providing the buffet and silver
services to their guests.
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 Coffee Shop: It refers to the restaurants which provide quick meal to the consumers at
affordable prices. These restaurants attract their guests from the brightness of their decors
and it remained open for 24 hours. Huge brands of hotel offers breakfast services to their
guests in the coffee shops. Such type of restaurants are well known because of its
extensive menu of beverages which include a variety of hot as well as cold drinks. These
outlets have affordable pries as compare to the other outlets of hotel.
 Banquets: It is consider as the higher revenue generation area of hotels. It involve a huge
space which offers cater for all the guests at a point of time. Several gusts come there for
celebrating their important occasions such as birthday, marriage, conferences, seminars
an meetings.
P2. Explain different rating systems used for the food and beverage industry nationally and
internationally.
In hospitality industry, evaluation system occupy a vital role which perform the
functioning of making differentiation among hotels on the basis of amenities and services which
are being offered to the guests. It is related to bringing the improvement in the services and
facilities in the premises. The system of rating majorly plays the role of categorising the hotels
along with providing the informations to the customers related to the services. Through the use
of rating systems, the customers can select the best hotels as per their requirements. Below
mentioned is the explanation of star rating system which is being adopted by the food and drink
commercial enterprise along with the hospitality business:
 1 Star: The hotels from this category provide only basic services to the customers. The
services provided by these hotels are very basic, it means that they just provide a place
to sleep. Along with this, it also include some more facilities such as parking, storage of
clothes, door lock and many more.
 2 Star: It refers to the category of hotels which provide 24 hours reception, basic
attached bathroom and cleaning as well. Basically, it provide the continental breakfast
along with a room having TV in it.
 3 Star: the management of such hotels provide some extra facilities in order to
attracting the customers towards their hotel. The major quality of such hotels include
alarm or clock, coordinated furniture along with the comfortable mattresses.
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