Managing Food & Beverage Operations

This presentation covers various types of businesses in the food and beverage industry, including fine dining and fast service restaurants. It also justifies different valuation systems used nationwide and internationally. Additionally, it discusses current and upcoming trends in the industry, such as the use of smart gadgets and the popularity of frozen foods. The presentation concludes with insights into managing food and beverage operations.

Managing Food &
Beverage Operations

Table of Contents
1. INTRODUCTION
2. Research different kind of business concern inside the food
and drinkable food industry, identification of a chosen
business within all area of the commercial enterprise.
3. Justify the different valuation systems used in the food and
beverage industry nationwide and internationally
4. Cover the present-day and upcoming trends touching the food
and liquid business enterprise
5. CONCLUSION
6. REFERENCES

INTRODUCTION
The beverage and Food industry is the company which is working to
process the raw materials, advertising and dispersion of products. The
eatable industry consists of several section like grocery, fats, eatable
additions, liquid food, jammed food, beverages, soft drinks, uncoloured
food. The main aim of beverages and food industry industry is to fulfil
needs of consumers.

P1 Research different kind of business concern
inside the food and drinkable food industry,
identification of a chosen business within all area of
the commercial enterprise.
The various types of food and
drinkable business that would
be used by whatever the
business organisation.
Moreover, the Lake Road
Kitchen, would also choose for
some kind of business. The
company would also offer
mixture of products and work
that are pictured as

Continued
1. Fine eating restaurant: The fine dining is a kind of dining
service that is provided by various branded hotels and
restaurants. Under this, the restaurants serves the dinner to
its customers in a very customised manner.
2. Fast service restaurant: this is the service that is very fast as provided by
the restaurants in the present market of the country. Moreover, under this ,
the company has to serve food in a very shorter period of time. The food is
generally provided in the dispensable containers to the customers of the
restaurants.

P2 Justify the different valuation systems used in the food and
beverage industry nationwide and internationally
There is a system of valuation is mainly
based on the quality, taste and the
demonstration of the food by the
restaurant. More over, there are various
rating systems which are to be
followed by the restaurants that are
pictured as follows-
1. Nationwide evaluation system
2. Internationally rating system

Nationwide evaluation system
1. One star: It would mean that the flat of choice is accepted along
with the suitable provisions related to the requirement of the
furniture and fitting in the restaurant(Chatzopoulou, 2018).
2. Two stars: This means that the choice level of the food is adequate
and the departments are individually established by the customers of
the restaurant.

Continued
Four stars: this specifies the level of choice
that is first-class and also supply for 24/7
service of laundry to its consumers.

Internationally rating system
1. 1 star: Under this, the visitor requires the clean and well kept up
improvement at the level which provides the essential facilities.
2. 2 star: This would provide the services much than the 1 star like
choice of the mattresses, flooring, windows, clothings of the walls
and seats are lighting additional in the room furniture.
3. 3star: This would offer the large units along with the extra furniture
for providing with the better quality of mattresses.

P3 Cover the present-day and upcoming trends touching the food
and liquid business enterprise
Smart gadgets keep to furnish the
pandemic room: moreover, during
pandemic the masses had baked by
themselves. hence, it gave a better
experience to the people. This is because
they use other technology that is different
from the technology that are used by the
resturant chefs while cooking the food.

Continued
Frozen foods remains strong and continue to develop: The individual has the
perception related to the frozen food. This is due to they think that these belong
to the bad quality. Moreover, it may affect the health of the people. But the
individuals are still using the frozen food as the restaurant supplies new menu
related to the frozen products like food which is gluten free as well as it also
combines the fresh ingredients in order to serve to its customers.

CONCLUSION
The above report concludes about the role of digital marketing in
enhancing the business of restaurants and beverages. Moreover, this has
also concluded the strategies that can be taken by the Lake Road
Kitchen Restaurant for increasing their customers in the present market.
It also concludes about the role of social media in providing the
customers to the restaurant industries. Further more, it also concludes
about the role that the management plays in increasing the profits for
the company.

References
1. Ballicu, G.,et.al ., 2022. Digital Divide and Technology Adoption in
Covid Times. Covid-19 and Productivity, p.71.
2. Barteková, E. and Börkey, P., 2022. Digitalisation for the transition
to a resource efficient and circular economy.
3. Chatzopoulou, E., 2018. A grounded theory of authenticity and
quality constructions for ethnic restaurants: implications for
effective marketing strategies (Doctoral dissertation, Newcastle
University).