Food and Beverage Management BHM202

Food and
Beverage
Management
BHM202
Business development Draft

Food and Beverage Management BHM202
Executive summary
The "fruit juices and snacks" restaurant is objected at offering healthy juice and snacks that are
free from the toxins. The juice and snacks will be processed from farm produce such as fruits,
cucumber, black beans, vegetables, whole grains, etc. The major objective is to introduce juices
and snacks which are not contaminated with any impurities. Juices and snacks that exist in the
markets use a chemical to uplift their flavor and lifespan. Some of the substances used to raise
the lifespan of these products.
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Food and Beverage Management BHM202
Table of Contents
Introduction......................................................................................................................................3
Business objectives..........................................................................................................................3
Concept Development for F&B Operation Innovation of Concept.................................................3
Mission statement............................................................................................................................3
Innovations......................................................................................................................................3
Market analysis................................................................................................................................4
Feasibility analysis...........................................................................................................................4
SWOT analysis................................................................................................................................4
Planning and design.........................................................................................................................6
Purchasing, Storage and Production................................................................................................7
Marketing Strategy..........................................................................................................................8
Staffing............................................................................................................................................9
Financial projections and quality management.............................................................................10
References......................................................................................................................................11
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Food and Beverage Management BHM202
Introduction
Food and beverage management is a very important aspect that needs focus. This report deals
how food and beverage will be processed without harmful toxins, and the generation of the
produce will majorly cater on a farm produces. The main aim in context to the business venture
is to procure good and quality food at reasonable prices. The sole purpose of the business venture
is to make the menu of the restaurant favorable and qualitative. This study incorporates the
mission statement, business objectives and innovation criteria's and analysis of the market. This
business venture is different from that of other food, and beverage business as the restaurant will
offer quality food in context to reasonable prices. The management will take special care that
customers get quality and effective service. The technical innovations will also make the food
free from radicals and toxins. The market strategy will be incorporated in details to study the
competition in context to this business arena.
Business objectives
1. To provide quality food and beverage products at a favorable price
2. To attain cost ratios which are below 55%
3. To uplift the health of consumers through the production of food and beverage products
which are free from toxic-substances
Concept Development for F&B Operation Innovation of Concept
Mission statement
The main mission is to offer a dining experience that is unique and genuine. We will
work hard to obtain this goal by the provision of menu items incorporating quality juice and
snacks products at fair prices. The restaurant will also take care of all the stakeholders by
handling every individual with dignity and respect (Aras et al., 2017).
Innovations
 The management will innovate in offering training lessons to the employees to upgrade
the service quality.
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