Managing Food and Beverage Operations - Four Seasons Hotels

This presentation discusses the skills required for managing food and beverage operations in the restaurant industry. It covers various service methods, preparing and resourcing food, and evaluating food services. The presentation also explains legal requirements and standards for food safety, health and safety, and alcohol licensing. It emphasizes the importance of equipment maintenance and post-serving duties. The case study of Four Seasons Hotels is used to illustrate the concepts discussed.

Four seasons hotels
MANAGING FOOD AND
BEVERAGE OPERATIONS

INTRODUCTION
 Food and beverage management is related with dealing with the
activities that are involved with the food serving and preparing
processes.
 Proper management helps in improving the experience of customer
from using the products and services from a restaurant organisation
thus, helping the same for maintaining high standards for the services
offered.

Management skills in food and
beverage industry
 The skills required can be differentiated into various categories based
on serving methods, preparing and resourcing the food, and lastly,
evaluating the food services.
 Service methods include having American service, Silver service and
Flambé services.
 American service is also known as plate services, includes cooking as
well as plating the food from kitchen.

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 Lastly, Flambé services is a French setting where the food is partially
cooked from the kitchen and is final cooked in front of the customers
and guests of the restaurant.
 In this set- up is associated with serving alcohol along with the food.
 The layout for a restaurant must in such that there is maximum space
from that is available.

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 Professional skills are important and includes having time management
that helps in building the right team and helping them in staying
according to the schedule.
 The main key is to follow effective communication, that includes,
listening to everyone, having self- control, working with positive
attitude, being assertive and most importantly, taking responsibility.
 Personal skills helps in maintaining right attitude and behaviours that
will make the customers return.

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 The pre- serving duties includes selection of the right product that
means ordering and stocking the same.
 Post- serving duties include the process of cashing up and having a
proper cleaning of the equipments used.
 While working in the food serving industry, it is important to manage
the equipement in an effective way.

Legal requirements and standards
 Legislation in this industry is made on the criteria that is related with
the food safety, health and safety along with license in alcohol and its
serving.
 Food safety deals with preparing the food and handling with the proper
care and standards.
 Food must be stored in a way that will prevent from any illness that is
food borne.

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 Along with this, it prevents from doing false advertising or the one that
is misleading.
 The food hygiene regulations 2006, makes the businesses running in
this industry to carry out their food with proper safety and in
hygienically way.
 It helps in ensuring that the health of the customers is not harmed.
 It will offence for food related business for the purpose of supplying
food that is not supposed to be consumed or can cause harm to the
customers.

 There must be proper maintenance of the equipments that are used in
various operations.
 In the case of health and safety, food must be stored in containers that
are kept in cupboards and shelves, in fridge or a freezer if required.
 Food must be transported safely while the staff must be trained to make
them work by following these measures.
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 Alcohol licensing is very important to be allowed to serve liquor and
alcohol.
 Licensing Act 2003, is the legislation that is used during the sale of
alcohol.
 The main aim for this is to prevent any crime and mainly have public
safety.

CONCLUSION
 It can be concluded that food and beverage industry can be very
complicated.
 It includes having many skills to carry out the management operations
involved in this industry.

REFERENCES
Books and Journals
 Martin-Rios, and et.al., 2018. Food waste management innovations in
the foodservice industry. Waste management, 79, pp.196-206.
 Van der Molen, H.T. and Gramsbergen-Hoogland, Y.H.,
2018. Communication in organizations: Basic skills and conversation
models. Routledge.