Food and Beverage Management: Standard Operating Procedures, Trends, Menu and Layout

Food and Beverage
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TEMPLET 1.....................................................................................................................................1
Part 1: Standard Operating Procedure (SOP) for one procedure or process while working in
either the kitchen or restaurant at the Restaurant at Birmingham College of Food...............1
Part 2: SOP and its relevance and usefulness in relation to the Principles of Customer
Experience..............................................................................................................................2
TEMPLET 2.....................................................................................................................................3
Part 1: Digital evidence that highlights the key trends influencing consumer choices when
eating and drinking out at the current time (over the period 2021- 2022).............................3
Part 2: THREE Trends for Future..........................................................................................6
TEMPLET 3.....................................................................................................................................7
Part 1: Critical Discussion of the menu and dishes on the current menu at the Restaurant at
Birmingham College of Food.................................................................................................7
Part 2: Menu for the Restaurant at Birmingham College of Food, with a brief dish description
that reflects current trends......................................................................................................9
TEMPLET 4...................................................................................................................................10
Part 1: In this section, you are required to consider the layout of the
restaurant and bar OR the kitchen.........................................................................10
Part 2: Revised diagram for the layout in the restaurant and bar at the
Restaurant at Birmingham College of Food.........................................................12
TEMPLET 5...................................................................................................................................13
Part 1: TWO styles of leadership at the Restaurant at Birmingham College of Food..........13
Part 2: Employee Motivation Techniques............................................................................14
TEMPLET 6...................................................................................................................................15
Part 1: Evidence of how team members were organised while working in the restaurant and
bar OR the kitchen at the Restaurant at Birmingham College of Food................................15
Part 2: Reflection on overall staff performance...................................................................15
TEMPLET 7...................................................................................................................................16
Part 1: Key legislation relevant to the running of a food and beverage restaurant..............16

TEMPLET 8...................................................................................................................................17
Part 1: Restaurant at Birmingham College of Food,
tools/guidance/instructions utilised to ensure consistency in the quality of
the product or service..................................................................................................17
TEMPLET 9...................................................................................................................................18
Part 1: Operational problem that impacted the customer dining at the Restaurant at
Birmingham College of Food...............................................................................................18
Part 2: Action to resolve the issue previously discussed......................................................19
TEMPLET 10.................................................................................................................................20
Part 1: Self Reflection..........................................................................................................20
CONCLUSION..............................................................................................................................20
REFERENCES..............................................................................................................................21

INTRODUCTION
Managing food and beverages within a restaurant can be a very important part for improving
the operations, customer services and functionality of the business. Hospitality industry is a
combination of many segments that conglomerates restaurants, clubs, hotels, bars, etc. The
following presentation will explain about the standard operating procedure for the kitchen or
restaurant while working at the restaurant that can help to enhance customer experience. It will
also identify certain Trends that influence the customer choices and how they can affect the
activities of customers in future. In this context critical discussion on the menu and dishes of the
restaurant will also be discussed. Presentation will describe various requirements that must be
fulfilled by the restaurant and kitchen for getting success in the business. Various leadership
styles and staff management will be provided for organisation to organised team members for
improving performance. In the end it will identify legislative requirements and problems and
solutions for the bar or kitchen and the restaurant.
TEMPLET 1
Part 1: Standard Operating Procedure (SOP) for one procedure or process while working in
either the kitchen or restaurant at the Restaurant at Birmingham College of Food
Standard operating procedures are a set of steps of instructions that are combined and
synchronised in order to help the employees and staff with their routine operations. During the
routine operations as waiter at the Birmingham College of Food restaurant I have come across
standard operating procedures that are elaborated below:
Restaurant
 Greeting a guest on arrival at the restaurant: Greeting the guests who arrive at the
restaurant warmly welcoming them and showing them their seating place is highly
important to provide excellent customer services. It is among the primary activities that
must be performed by the waiter or waitress when the customers arrive at the restaurant.
 Taking a pre-lunch or pre-dinner drink order: Taking orders is the second function or
activity and that is mainly performed by the waiter or waitress at the restaurant. By taking
the orders and advising on the choices that must be suited according to the needs of
customers is another aspect that helps to enhance customer experience.
1

 Making a specific cocktail: Making a specific arrangement and mixture/cocktail that
helps to provide the best experience to the customers is also necessary. It is quite
necessary to identify customer needs and present them the items that can help to enhance
taste and satisfy their palate.
 Opening a bottle of wine in front of a customer: Attending the guest at the bar or in the
restaurant it is necessary that some obligations must be followed for maintaining
authenticity and greater level experience for the customers. Some of the tricks that help to
satisfy the customers are like opening the wine bottle in front of the customers which
shows that the organization uses brand new and quality products for their customers.
 Handling a customer complaint: Handling the customer complaints while they are in
the restaurant and after they leave the restaurant is the responsibility that must be taken
seriously. The customer complaints help to improve or correct the problems that affect
the customers. This helps to improve customer experience and operating activities of the
organisation.
 Processing payments: It refers to the activity of taking payments from the customers,
counting on the bills and checking the viability of payments so that an adequate amount is
received. After taking the payment from the customers the waiter and waitress must
check the amount and try to negotiate with the customers accordingly and deposit the
payment on the counter for final billing.
 Accompanying the customers: Accompanying the customers to the exit gate is among
those practices that help to provide a high class experience to the customers. This not
only enhances the reputation of the restaurant but it also increases loyalty of the
customers.
Part 2: SOP and its relevance and usefulness in relation to the Principles of Customer Experience
There are many requirements of Standard Operating Procedures (SOP) that are given
below:
 Consistency of products and services: With the help of proper operating procedures the
restaurant at Birmingham College of food is able to serve better to the customers by
maintaining the consistency supply of food items for them.
2

 Streamlining kitchen and restaurant operation: Along with this standard operating
procedures are also helpful for enhancing the synchronisation of activities of the kitchen and
the restaurant operations.
 Maintenance of service standards: Service standards refer to the basic standards that must
be followed by the staff of the restaurant for providing good quality food and services to the
customers.
 Budgetary controls: Budget is among the most crucial factor in any business. The standard
operating procedures helps to lower down the wasteful activities and wastages that
ultimately reduces costs of operations and helps to control budget specifications.
 Effective communication: The standardised operating procedures help to effectively
communicate with the people within the restaurant as well as the customers at Birmingham
College of food. This is helpful in improving the customer experience with the organisation
and providing best services to them.
TEMPLET 2
Part 1: Digital evidence that highlights the key trends influencing consumer choices when eating
and drinking out at the current time (over the period 2021- 2022)
As per the views of Schuetzendorf 2022, the trend for meat and dairy free diets that are
plant based is increasing day by day due to the involvement of celebrities, star chefs and retail
giants who are spreading the trend with the use of the internet.
3