Managing Food and Beverage Operations in the F&B Industry

This presentation explores the various types of businesses within the food and beverage industry, different rating systems used, and current/future trends affecting F&B organizations. It also includes a case study of Greggs Plc, a bakery chain in Newcastle, UK. The presentation concludes with a discussion on the importance of customer ratings in the F&B industry.

Managing food and
beverage operations

Contents
INTRODUCTION
TASK
Different types of businesses within the F&B industry.
Different rating systems used for the F&B industry
Current and future trends that affects the F&B
organisations
CONCLUSION
REFERENCES

INTRODUCTION
The food is very important and this industry is very broad.
It consists of restaurants, fast food joints, catering
businesses, food services and more. there are global
standards that are adopted for safety and quality. The
presentation is about Greggs Plc which is bakery chain in
Newcastle, United Kingdom which was established by John
Gregg in 1939. The bakery provides sausage rolls,
sandwiches and other food items.

Business types of F&B industry.
 Fine dining restaurants: these are luxury restaurants serving services to high profile
customers of special kind.
 Bars and Pubs: these are for alcoholic beverages catering food services also. there is
65-70% of income and profits are from alcoholic beverages.
 Traditional restaurants: ordinary restaurants having no special features or standards.
Its operations are also done in ordinary manner.
 Cafes: Cafes are serving hot and cold beverages along with snacks and other fast food
items.
 Bakeries: Bakeries are made for operating and selling chocolates, pastries, and other
bakery food items.

Different rating systems for the F&B industry
 Michelin star: Michelin series is popular for awarding one to three stars to
various serving food units. It has a huge impact on the units:
 Scores on the doors: Scores on the doors is rating system for customers to have
information about the safety and hygiene of food units.
 Star ratings: Star rating helps guests in grading all food establishments with their
experience.
 AA Rosettes: it is used by AA hotel and restaurant inspectors that have high quality
standards.

Current and future trends affecting F&B organisations.
A trend means a manner of changing or developing of things and all in
market. There are trends affecting food and beverage industry after
covid are as follows:
 Social distancing and disinfecting rules for customers: Many
restaurants have adopted the policies and guidelines of distancing
as well as maintaining all proper rules and regulations for safety
and hygiene.
 Contactless service and updated payment system: Post pandemic
has resulted in the contactless services. There has also been
upgrading of payment system by them for ensuing safety and all.

Continue..
 Sustainability: Sustainability means developing and
restoring by safeguarding the environment by having and
showing genuine commitment in the environment in the food
and beverage industry and also creating prosperity and equal
chances for all in the society.
 Tech led recovery: The shutdown of traditional ideas and
ways in food and beverage industry has led to high tech
standards in the society with bringing innovation and
creative ideas in the society after the covid crisis in the
world. Mobile was the first change that made important
impact.

Continue..
 Minimum use of reusable accessories: It involves using and taking complete and
proper use of all the resources in the food and beverage industry. The food and
beverage industry have the great idea that prefer tissues rather than napkins and
all as the customers and clients are interested and prefer secured and complete
hygiene places and restaurants.
 Artificial intelligence: This artificial intelligence is the newest trend in business
that use and prefer the use of latest and new technologies that makes the work of
all human resources easy and reduce their workload by making their process
quick and fast.


CONCLUSION
It is concluded that from the above presentation that there is fast changes and increased
growth in the food and beverage industry of the world. The presentation consists of
different types that are there of food and beverage business. There is also the discussion
of different rating systems in the F&B industry in this presentation. There are various
types of food and beverage organisations as fine dining business, traditional
restaurants, clubs and pubs and many other in the market. The ratings are given by the
customers as they build a positive and great value to the name of the food and beverage
organisation in the market.

REFERENCES
 Cousins, J. and Weekes, S., 2018. The City & Guilds Textbook: Food and Beverage
Service for the Level 2 Technical Certificate. Hodder Education.
 Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage
management. Routledge.
 Okumus, B., 2020. How do hotels manage food waste? evidence from hotels in
Orlando, Florida. Journal of Hospitality Marketing & Management, 29(3), pp.291-309.
 Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production, 195,
pp.963-977

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