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

This guide on food and beverage management covers standard operating procedures for the kitchen and restaurant, current trends in the industry, critical discussion of the menu and dishes at the Restaurant at Birmingham College of Food, and the layout of the restaurant and bar or kitchen. It also includes a menu with brief dish descriptions that reflect current trends. The guide is relevant for students studying food and beverage management or anyone interested in the industry.

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.
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 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

Figure 1: Trends in food and beverage industry
As per the views of The Caterer 2021, various changing trends in the eating habits of
customers due to unprecedented situations found in the pandemic and post pandemic time. It
includes black garlic, elevated salad, smoky flavors and a reduction in salt along with changing
the arrangements at the restaurants.
Figure 2: Food Trends to suit over new Normal
4

According to Bidfood 2022, kindness and caring, spacing and sitting arrangements, speed
of delivery, customer service, quality of products and digitalization are the major factors that are
required by the people in today's world.
Figure 3: Bidfood Social trends
According to Bidfood 2022, main food habits that affect the food and drink habits at the
restaurant consist of health factors, home like taste, the effects of activities on environment,
exclusive test or wow factor and British look.
Figure 4: Bidfood Food and Drink trends 2022
According to UK Hospitality 2021, the main Trends are sustainability in the business that
is due to the changing political, social and environmental conditions that made it clear for the
organizations to improve their food and drink habits.
5

According to WGSN 2022, the major Trends are changing the requirement for
sustainable superfood, globalization and health habits.
Figure 5: WGSN Food and Drink Trends 2022
Part 2: THREE Trends for Future
 Sustainability Trends has become very important within the restaurant business because of
increasing awareness among the customers towards the betterment of environmental health.
Food and beverage industry has seen a heavy growth in previous years with the changing
trends that have shaken the market. The sector has risen from imitation to innovation due to
the adoption of technology that is driving the willingness and habits of customers for better
and healthy food. The sustainable food options that are provided by restaurants at
Birmingham College of Food consist of Celeriac that is completely plant based and healthy.
 Changing social trends and changes in lifestyle throughout the world can be witnessed due
to increasing levels of globalization. Globalisation has mixed the cultures and people from
across the borders which have affected their eating habits and preferences. It is true that
diversification of customers and their taste and preferences have increased to greater levels.
This shows the changing requirements of the customers and it is shaping the needs and
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desires of the customers. The restaurant at Birmingham College of Food consists of many
food items like seafood, Italian food and homemade food items.
 Health consciousness is also the trend that affects the habits of customers while choosing
their food or diet. Health and nutrition has always been a complicated issue for the
restaurants and Hotel businesses. The restaurants can research healthier options for the
customers and choose better food items that satisfy their needs. Inconsideration to the health
needs of customers it provides Celeriac and Apple that is healthy and green.
TEMPLET 3
Part 1: Critical Discussion of the menu and dishes on the current menu at the Restaurant at
Birmingham College of Food
The five features that restaurant at Birmingham college of food provides in their menu so that it's
presence is made worthwhile are as follows:
 Readability: The most important aspect of a menu is its readability by which the
customers can be detailed about various food items and cuisine in the menu. By using
proper fonts that can be easily understood and not overly stylish can improve the
readability of the menu. By using the contrast background the menu can be shown pop
off the pages. The proper use of language that is appealing to the customers and
customers can read them easily can help to better understand their choices on the food.
 Alluring: the food items that are presented must look great and pictures should look
inviting and delicious. This can enhance the choices of customers and improve the menu
options. By including the menu matrix that shows menu stars, cash cows, plough horses
and puzzles the items in the menu can be specifically placed.
 Variety: it refers to the designing of the menu because it is the most important factor that
provides a description of the food and it’s pricing. There must be some variety of menu
so that the diversified taste of people can be fulfilled.
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 Branding: it is important to remind the customers about the brand by keeping the menu
brand oriented. The branding elements must be used by the restaurants so that they can
present unique fonts and colours through the menu that describes the brand logo. It
creates a unique atmosphere for the customers and it lets the organisation share its brand
voice and characteristics.
 Organising the menu based on the selection of customers like beverages, lunch,
appetizers, dinner, etc. can make the new more specific and by these the customers can
have selection as per their choices. The menu will be quick and the delivery of food to the
customers can be made earlier for creating a better impression of the restaurant.
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 Menu description and pricing is also considered important for providing clear concise
prices for the specified food items. This makes it here for the customers to choose food
items as per their preference.
 Proposed suggestions for improvements: The menu should consist of special
requirements for allergy people that can help to improve the menu in considering the
health requirements of the people.
Part 2: Menu for the Restaurant at Birmingham College of Food, with a brief dish description
that reflects current trends
9

TEMPLET 4
Ergonomics is the study of people working efficiently inside a workspace. For commercial
kitchens and restaurants that means considering the efficient movement of staff within that
space.
Part 1: In this section, you are required to consider the layout of the
restaurant and bar OR the kitchen
 Diagram of the current layout in the restaurant and bar OR the kitchen at the Restaurant at
Birmingham College of Food.
10

Movement and circulation of the staff in the restaurant is highly feasible and it maintains
good space for comfortable seating and movement of staff (chefs, foodservice and bar staff) in
this area. They do not need to walk or cover long distances due to the multiple doors for the
kitchen entry and exit that provides service to the people at two sides of the restaurant at
Birmingham College of Food. The staff and the customers have a lot of space to move between
the tables that make it easier for the staff to serve better to the customers and avoid accidents.
The flooring and surfaces are made non slippery that helps the staff to handle their activities
without any slips and falls. The kitchen, payment area, storeroom, washroom everything is
positioned at different levels that helps to maintain good environment of the restaurant at
Birmingham College of Food
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The good physical environment of the restaurant at Birmingham College of Food helps to
provide uninterrupted customer services and best experience. Due to the consistent and rhythmic
flow of staff to take care of the customer needs improves the customer satisfaction. Proper
seating arrangements and spacious area provides pleasant environment for the customers. With
the help of spacious arrangement of tables the guests feel privacy and are more comfortable in
enjoying delicacies. This helps to improve overall customer experience.
Part 2: Revised diagram for the layout in the restaurant and bar at the
Restaurant at Birmingham College of Food
Restaurant at Birmingham College of Food have already developed good layout and design
but it can be made more specific. The spacious places are many but the organised form of seating
is not done in the place. By improving and organising the seating places and re-managing the
tables and chairs can help to improve the seating arrangements. This could help to separate the
guests as per their requirements such as family area, private space, regular, student area, etc. The
kitchen area can have better access to the customers for both the sides by placing the door in the
middle. The spaciousness can be managed and the easy movement of staff as well as customers
can also happen.
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TEMPLET 5
Part 1: TWO styles of leadership at the Restaurant at Birmingham College of Food
 Transactional: Transitional leadership can be explained as the form of leadership that is
based on supervision and in this form of leadership the employees are rewarded by the
leaders for their good job and punished for poor results. I have witnessed transition
leadership when the members of a restaurant at Birmingham College of Food where
awarded with extra remuneration for better performance. The leaders are focused on
making the employees follow certain steps so that desired results or outcomes can be
achieved. This helps the leaders to check the performance of the employees and
understand their requirements.
 Advantages: The main advantage of transactional leadership is that the leaders are
focused towards making the employees highly productive. They focus on
eliminating the problems and queries of the employees and help to improve their
performance.
 Disadvantages: In certain cases the leaders may become incentives towards their
employees who are more focused on achieving the targets instead of employees’
growth. They may hinder the creativity and growth opportunities of the
employees by not providing the opportunities to employees to make their own
decisions.
 Autocratic: this form of leadership can be considered as autocratic because the leaders
are the main decision takers who do not consult with other members. The group
members, employees and staff are not indulged in the decision making activities and the
leader is made head who leads the team to achieve a given target. In this form of
leadership the leaders are completely responsible for any type of result either good or
bad. While working in the restaurant at Birmingham College of Food I discovered that
leaders sometimes are autocratic while making decisions and they do not involve the
other team members.
o Advantages: The decisions are taken by themselves and due to this there is no
communication gap among the team members and everyone works according to
the leader. This helps to make decisions effectively and efficiently which helps to
avoid or solve problems more quickly.
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o Disadvantages: Group members are not considered as the part of decision making
activity that reduces the morale of employees. The overall burden of a failure is
upon the leader which leads to lack of trust between the leader and group in
future.
Part 2: Employee Motivation Techniques
Empowering a responsible staff member to make more decisions or asking for their input on
an operational matter, allows them to feel that their talents and contributions are valued, thus
they are more likely to remain motivated. During the time of working in the restaurant and bar of
the Restaurant at Birmingham College of Food many motivational techniques were discovered
for improving employee performance. The motivational techniques that have been used to
motivate team members include:
 Offering positive feedbacks: is one of the ways to improve employee motivation. In
order to motivate employees according to their performance appraisals and good work at
the restaurant positive feedbacks were provides. This helped to improve the employee
engagement and performance of the employees. These employees were also rewarded
with financial and non-financial incentives for their high level of performance at the
workplace. This was a very useful technique that helped to motivate other employees at
the workplace to work better for achieving incentives and chances for growth. With
positive feedbacks the performance of employees whose performance is poor can also be
raised and their enhanced performance can also contribute to higher growth.
 Offering reassurance and support to new or less skilled staff is also helpful to enhance the
employee engagement. The employees who are more engaged are highly encouraged and
motivated to work. The employees can be effective and efficient when they are supported
by their superiors, colleagues and tem members. Restaurant at Birmingham College of
Food has offered better chances of growth to the new employees through reassurance and
support at the workplace.
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TEMPLET 6
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
For managing the people at the workplace the following process was used which is
elaborated below:
 Set-up/mise-en-place instructions: With the help of instructions the employees tasks
can be assigned and gaps can be identified in the processes that can be fulfilled
accordingly.
 Allocation of pre-service and service tasks and duties: The duties are allocated
according to the qualifications and the experience of the employees. The chefs are
provided with the responsibility of cooking the food, waiters were given the role for
serving and so on.
 Use of SOPs to maintain service standards: With the standard operating processes the
standard services were maintained so the requirements of clients can be fulfilled on time.
 Organising of breaks: The Breaks for the staff is necessary but it is important that the
employees are given breaks alternatively so that the operations at the restaurant does not
stop.
 Pre-service briefings: The staff must be briefed about their roles and duties in the
restaurant so that their efficiency and effectiveness can be maintained.
Part 2: Reflection on overall staff performance
The overall staff performance was synchronised and their role, duties and responsibilities
were completely understood. The overall performance of the employees in restaurant at
Birmingham College of Food, in regards to their efficiency and effectiveness enhanced. Due to
the proper allocation of tasks the roles and responsibilities were all clear and people do not
interfered in each other’s work as well as duplication was avoided. This helped to maintain better
service standards for the customers that also improved customer satisfaction and loyalty towards
the organisation. The effectiveness and efficiency in the performance of the employees is
beneficial for the organisation and it leads to greater profits for the business.
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TEMPLET 7
Part 1: Key legislation relevant to the running of a food and beverage restaurant
Evidence of key online sources providing current information relevant to all aspects of
relevant legislations at restaurants like, health and safety, licensing legislation, food labelling;
allergen awareness etc.
 Rieva Lesonsky, 2019. Rules and regulations for restaurants and bars. [Online] Available
Through, <https://www.score.org/resource/rules-and-regulations-restaurants-and-bars >
 Food and Safety Regulations, 2020. [Online] Available Through,
<https://www.scarborough.gov.uk/home/business-licensing-and-grants/foodhygeine/food
-safety-regulations#:~:text=The%20Food%20Safety% 20Act%201990, out%20in%20a%
20hygienic%20way. >
 Key Regulations, Food Safety, 2021. [Online] Available Through, <
https://www.food.gov.uk/about-us/key-regulations >
 Restaurant Licence and Regulations Law, 2021. [Online] Available Through, <
https://startups.co.uk/setting-up/restaurant-regulations/ >
 UK Health and Safety Measures, 2022. [Online] Available Through, <
https://squareup.com/gb/en/townsquare/uk-health-and-safety-regulations >
 Food packaging and labelling, 2022. [Online] Available Through, <
https://www.food.gov.uk/business-guidance/packaging-and-labelling >
 Allergen Awareness, 2021. [Online] Available Through, <
https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses >
 Food Safety, 2022. [Online] Available Through, < https://www.gov.uk/food-safety-your-
responsibilities >
An important part of managing health and safety risks in the workplace is determining what
might cause harm to people and deciding whether enough is being done to prevent that harm.
 Risk Assessment within Kitchen area of the Restaurant at Birmingham College of Food,
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Figure 6: Risk Assessment Done
TEMPLET 8
Managing helps coordinate and direct operational activities to meet customer and regulatory
requirements, while improving effectiveness and efficiency on a continuous basis.
Part 1: Restaurant at Birmingham College of Food, tools/guidance/instructions
utilised to ensure consistency in the quality of the product or service
The following aspects were considered for providing high quality and standardised products
and services to the customers:
 Standard recipes/Recipe specifications: Standard flavours and taste was obtained by
use of the standard recipes made by the head chefs. This helps to keep consistent taste
standards and quality of the meals prepared every time.
 Taste-testing: The taste testing done by the Head chef helped to understand the quality
and similarity of taste. With this the same uniqueness in taste was maintained by the
restaurant.
 Standard Operating Procedures (SOPs): SOP are very important because it helps to set
standards for carrying out the activities effectively at every time.
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 Observation of the work environment: The observation of the work environment
helped to understand the customer requirements and the needs to change the procedures
for optimising their experience.
 Checking with and/or speaking to customers: The customer suggestions and feedbacks
are the most important aspect of the organisation that helps to improve the experience of
customers.
TEMPLET 9
Often managers in the Food & Beverage sector are in the difficult situation of juggling
numerous tasks at once, which can often result in certain aspects of the operation not running
quite as smoothly as initially planned.
Part 1: Operational problem that impacted the customer dining at the Restaurant at Birmingham
College of Food
Operational problems that rose due to the alternative and multiple task handling by the
managers at the restaurant created problems that are given below:
 Slow service: Customer services were slowed due to multitasking by the mangers that
focused on many tasks alternatively.
 Long waiting times for the bill: The customers had to wait for longer durations when the
mangers were busy with different tasks.
 Queuing for the cloakroom
18

 Availability of food/drink items: The availability of food drink items was very difficult to
manage sometimes because the stock counts were calculated by the managers and they were
busy.
 Unachievable customer expectations: The business of managers lead to lowering down of
the customer satisfaction because their requirements were not fulfilled early.
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 Poor quality food/drink items: The improper management may lead to lowering down the
effectiveness of the production and quality of products and services.
 Equipment/Technological malfunctions: the improper working of technology is another
factor that affects the servings of customers and may lead to degraded taste.
Part 2: Action to resolve the issue previously discussed
 Set-up/mise-en-place instructions: With the help of instructions the employees tasks
can be assigned and gaps can be identified in the processes that can be fulfilled
accordingly.
 Allocation of pre-service and service tasks and duties: The duties are allocated
according to the qualifications and the experience of the employees. The chefs are
provided with the responsibility of cooking the food, waiters were given the role for
serving and so on.
 Use of SOPs to maintain service standards: With the standard operating processes the
standard services were maintained so the requirements of clients can be fulfilled on time.
 Organising of breaks: The Breaks for the staff is necessary but it is important that the
employees are given breaks alternatively so that the operations at the restaurant does not
stop.
 Pre-service briefings: The staff must be briefed about their roles and duties in the
restaurant so that their efficiency and effectiveness can be maintained.
TEMPLET 10
Part 1: Self Reflection
STRENGTHS WEAKNESSES
 Self-organisation and management
 Time management
 Communication with the people
 Professionalism
 Lack of Teamwork due to the inability
of working with groups
 Assertiveness was not developed
because of being new at the workplace
20

I would develop the team building abilities by taking part in the group activities and
discussions that could help to work better with team members. Along with this I will also
develop proper knowledge and improve my performance at the workplace by learning from
others that would help to improve assertiveness.
CONCLUSION
It has been concluded from the above presentation that the activities within a restaurant is
very important part for improving the operations, customer services and functionality of the
business. It has been explained that standard operating procedure for the kitchen or restaurant
while working at the restaurant that can help to enhance customer experience. Moreover, certain
trends that influence the customer choices and their effect on the experience of customers in
future have been discussed. In this context critical discussion on the menu and dishes of the
restaurant has been presented. Furthermore, Presentation has described requirements that must be
fulfilled by the restaurant for getting success in the business and improving customer experience.
Various leadership styles and staff management will be provided for organisation to organised
team members for improving performance. Finally it has provided self-evaluation for growth in
future.
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REFERENCES
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La Lopa, J. M. and Gong, Z., 2020. Sexual harassment of hospitality interns. Journal of
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robot research framework for the hospitality and tourism industry. International Journal
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Oflaç, B. S. and et. al., 2021. Examining the impact of locus and justice perception on B2B
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Riley, M., 2018. Managing People in the Hospitality Industry. Routledge.
Online
Frank Schuetzendorf 2022. [Online] Available through <https://hospitalityinsights.ehl.edu/food-
and-beverage-industry-trends>
Food Trends 2021. [Online] Available through <
https://www.thecaterer.com/news/trends/sponsored-allmanhall-food-trends>
Bidfood, 2022. [Online] Available through < https://www.bidfood.co.uk/food-and-drink-trends-
2022/>
UK Hospitality, 2021. Food and Drink Trends 2021. [Online] Available through <
https://www.ukhospitality.org.uk/blogpost/1721400/340234/Food-and-drink-trends-for-
2020>
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WGSN, 2022. [Online] Available through < https://www.wgsn.com/en/wgsn/press/press-
releases/wgsn-food-drink-confirms-top-trends-2022-and-beyond>
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