Managing Food & Beverage Operations: Legal Requirements, Technology, and Consumer Decision-making

This report discusses the importance of professional food and beverage management skills, legal requirements and regulatory standards for food and beverage service outlets, and the consequences of failing to meet them. It also evaluates the impact of digital technology on business performance and investigates the factors that influence consumer decision-making in choosing a food and beverage outlet.

MANAGING FOOD &
BEVERAGE OPERATIONS

Table of Contents.
INTRODUCTION...........................................................................................................................3
MAIN BODY ..................................................................................................................................3
Demonstrating professional food and beverage management skills within a food and beverage
organization..................................................................................................................................3
Explaining the legal requirements and regulatory standards that food and beverage service
outlets must comply with, giving specific reference to the maintenance and cleaning of
equipment.....................................................................................................................................5
Discussing the importance of these legal requirements and the consequences of failure to meet
them..............................................................................................................................................6
Analysing the impact of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance............................................6
Comparing and contrasting different operational and marketing technology.............................6
Evaluating how digital technology enhance the business performance.......................................7
Critically evaluating the impact of digital technology on the business.......................................7
Investigating those factors that influence and motivate the consumer decision-making process
to choose a food and beverage outlet...........................................................................................8
Analysing the strategies used by food and beverage outlets to attract and retain customers......9
Evaluation of the strategies used in different businesses in building a loyal customer base ....10
CONCLUSION .............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Managing food and beverage restaurants is the important art of the hospitality sectors.
Food and beverage management mainly focuses on managing the operations in restaurants,
resorts, hotels, hospitals, various other catering sector and being a caterer in the career. The
importance of this sector in the hospitals industry is it helps in organizing and providing various
food and beverage services in the hotels and restaurants, also helps in managing the quality of
food and other beverages offers in the hotels, deciding food costing and managing the restaurant
and bars section in the hotel and industry. Adams restaurant is operating into UK, serving fine
dining providing food and beverage services. This report provided detail about highlighting
various management and professional skills needs for food and beverage restaurant. As by
explaining the legal requirements and regulatory standards. Also, discussing the importance of
the legal requirements consequences. Further it also specifies details about the differences
between operating and marketing technology used in business. Also, analysing various strategies
used by the food and beverage outlets for attracting and retaining consumers. Furthermore,
analysing these strategies as for retaining the loyal consumers base and evaluating the impact of
technology on the operations of food and beverage businesses.
MAIN BODY
Demonstrating professional food and beverage management skills within a food and beverage
organization
Food and beverage management skills are these which helps in managing all the
requirements of the restaurant by serving the quality of food to large number of consumers in the
dynamic markets. The food and beverage manager is being regarded as the person who is
reasonable for handling and managing all the operations of the food and beverage sector a of
hospitality, the manager is specialized in planning, controlling and ordering the food and
beverages raw materials. Also, managing the finances of the companies as for purchasing the
food for the restaurant premises (Davis and et.al., 2018). Important professional skills as of food
and beverage management in Adams restaurant is essential for being a mater in the food and
beverage sector in hotel, restaurant also in the hospitality sector is :
Planning and forecasting the beverage and menu records: It is the important
management skills which is needs to be acquired as for managing the food and beverage

management in the restaurant. As it helps in planning the menu for the restaurant, as the menu
analysis and planning requires pre planning for various dishes by researching about the
forecasting the food and beverages menu and panning for the cost of the dishes to be served to
consumers in the dynamic market to be cost effective.
Excellent communication skills: For food and beverage managements skills, the
communication skills okay very important roles as for managing the food and beverage
restaurant In effective manner (Mahafzah and et.al., 2020). As these skills helps in planning,
forecasting and communicating with all the employees in the company as for taking various
decisions and for managing all the roles and responsibilities of the employees as for serving the
customers efficiently.
Time management skills and adaptability : The time management and the adaptability
skills will helps in forecasting and adapting new trends as a manager. These skills helps on
managing all the day to day operations and serving all the consumers by managing all the orders
on timely basis as by adopting the new trends and technological latest methods of production an
serving with the new platings.
Critical thinker and problems solving skills: As for managing all the food and
beverage department, ability to resolve all the problems helps in delegating and directing about
the multiple task to al the staff personnels (Orga, Nnadi and Emeh, 2018).as for serving the
consumers as by critically thinking and managing day to operation staff skills for managing of
food and beverage departments is important.
Good organizational skills: as managing the food and beverage department Adams
restaurant the good organization skills will helps in organising, directing all employees and staff
by specifying roles as for completing and producing the desired outcomes.
Leadership skills and recruiting appropriate staffs: For managing the company and
leading for achieving profits and growing performance of the restaurant. Leadership skills helps
in guiding the staff as for performing the task in the dried manner as for producing the quality
food with unique as for retaining and building loyal consumer base. Further recruiting
appropriate staff as for serving into the Adam restaurant is serving the lunch , tasting and 3
course menu to al the consumers .

Explaining the legal requirements and regulatory standards that food and beverage service outlets
must comply with, giving specific reference to the maintenance and cleaning of equipment
The legal requirements and regulatory framework is the basic requirements and rules
needs to complied as for operating the restaurant. These regulations and legislation helps in
specify for cleaning and maintaining hygienic area and surrounding for the consumers.
Food safety act 1990: This provide framework for the food legislation as related with
safety and serving with quality and appropriate labelling on the food and service package
(Pomeranz and et.al., 2018). This act as specifies about not serving the food which is hazards to
health, also selling and serving the expected food with the appropriate quality and the restaurant
should not describe misleading detailing of the food and dishes serving to consumer.
General food law 2002: These are general principles for the food and regulatory
framework laws (Ahyar, 2021).
Food standards act 1999 : This generally specifies about protecting the public health as
by serving quality of food to large number of audiences by the Adam restaurants.
Furthermore, with the act of the food and safety the referring to maintaining and cleaning of
equipments is the legislation is designed as for cleaning and maintaining the equipments and
various materials used as while preparing for various meals. Also, servicing the equipments and
sanitizing it properly before using as for producing various dishes to large number of consumers.
As with cleaning of the equipments it specifies about thee all the restaurants equipments
and all the other things used as of kitchen ware, front office desk all the tables and other surface
area must be clean, also the floors must be ensured and places with maintaining all the hygienic
conditions. Also, the allergy awareness too and control must be used as of not serving these
products which cause allergy to consumers, also maintaining correct cooking temperature helps
In growing and preventing the equipments in using and producing various dishes to large
consumer base.
Furthermore, using the hygienic cleaning tools with the cat of food and safety, as for
ensuring and safeguarding the safety of various consumers. as hygienic cleaning is very
important as to maintaining loyal consumer for the restaurant as by maintaining the cross
contamination and using the highest level of integrity tool helps in managing the hygiene
practices as for proving th fresh and quality food and beverages by the restaurant. Also, with the

maintenance of equipments removing the bacterial equipments and the killing the bacteria
present on the food as by using the effective cleaning and equipment maintaining tool helps in
understanding various personnels working in the restaurant about the necessary time needs as
for maintaining and cleaning the equipments for ensuring the quality and safety of al the
consumers and guest arriving at the restaurant.
Discussing the importance of these legal requirements and the consequences of failure to meet
them
The main importance as for serving by meeting all the legal and regulatory requirements
is it helps in meeting the desired expectation of profit and revenues of restaurants. It helps in
serving with top most quality by the restaurant to large number of guests arriving at restaurant
and serving and satisfying them helps in retaining the loyal consumer base (Olan and et.al .,
2021). Whereas not meeting the legal requirements of the food and beverage department reduces
the opportunity for the restaurant as to meeting the required needs and expectation of serving
with quality and results in reduces consumers base with less safety and curtsey measures as by
producing food to guest.
Analysing the impact of failing to meet the professional food and beverage legal and regulatory
requirements upon the overall operational performance
According to various food and beverage requirements, when failing to meet the legal
requirements and various regulation, this impact negative way. As when not maintaining the
food safety and not producing quality dishes to all the guests arriving at the returns and nor
making and producing the food dishes with maintaining proper hygienic facts fails to meet the
expectations and revenues ratio of the restaurant. Also, it reduces the opportunity for the
company as for meeting the standards and establishing the loyal target consumer base as it
results in negative publicity of the restaurants in front of large number of guest.
Comparing and contrasting different operational and marketing technology
In current era there are various marketing technologies are used by the business so that
processing becomes good and efficient. Moreover, nowadays there is excessive use of artificial
intelligence so that the working becomes easier and customers are able to remain happy and
satisfied (Teller and et.al., 2018). Furthermore, in operational technology it can be said that there
through use of AI various operations in the business is carried out smoothly. Also, such type of
technologies have helped in making the business to reach greater height of success. Furthermore,

to compare both the operational and marketing technology in ADAMS restaurants detailed
description is been provided below:
Marketing technology: In the recent times it has been seen that food outlets is been
using the Wi-Fi marketing where all detailed information regarding the customer behaviour is
known and identified. Moreover, the introduction of the POS systems to get the information
regarding the paying, viewing and specials are also used so that better processing might be made.
Furthermore, upcoming of digital menus to simply the ordering process is also another popular
technology used by the business (Choi and Sethi, 2021). Other useful technologies might include
the email marketing, online reservations systems and contactless technology that is widely used
among all the food services.
Operational technology: In current times it was seen that there were companies that
delivers the customers' food through the drone systems so that there is faster delivery and less
use of the humans. Moreover, there are automated bank reconciliation systems and kitchen
robotics to make faster processing of various food dishes to target customers. Also, new concept
of facial recognition is also used in some restaurants so that customer might be able to reorder
their favourite dishes (Hobbs, 2020). Also, restaurants are using various technologies that are
making the food processing faster one like the menu engineering where the profitability of each
menu is been identified and also the sales of items are been recorded.
Evaluating how digital technology enhance the business performance.
In Digital technology initial cost are higher but end results are good in terms of the lower
costs as working efficiency of employees are increased. Also, digital technology helps the
customers in getting required information in the easiest manner as all the information is present
of the internet. Also, digital technology serves the means through which better communication
might be established within any firm especially for the workers that are working from the remote
areas. Moreover, with innovation the firm are able to enhance more innovation and creativity at
the workplace so that better results are achieved.
Critically evaluating the impact of digital technology on the business.
Thus, it can be said that though technology had made all the working easier for all the
business in terms of storage of large information of customer data and quick response of the
various customer queries but in spite of it had unemployed may of the individuals that are
capable of carrying out the food service operation's in any business.

Investigating those factors that influence and motivate the consumer decision-making process to
choose a food and beverage outlet
There are various factors which affects the customer decision-making processes as for
choosing the outlet of the food and beverage restaurant, these are mainly the food which satisfies
the consumers as with offering quality of food, quality of services, brand reputation,
recommendation from the friends and family to eat at the particular restaurant or not as by taking
various suggestions also the frequency of consumers visiting the restaurant by seeing particular
every week on online platform. There are various factors affecting the consumers behaviour and
vehicles a to select the restaurant outlet as for dine in and taking parcels. Factors are as follows :
Word of mouth influence: word of mouth is the communication factor which influences
the customers on the positive also in the negative way (Slapø and et.al., 2021) . It is the process
which allows the consumers as for encouraging and discouraging to prefer for eating at the
particular restaurant . As also the recommendation from the friends and family as to visit the
particular restaurant outlet by taking suggestion, the positive suggestion abut the prices and taste
of food will helps in encouraging and motivating for taking the decision as for visiting at the
particular restaurant. As the referrals giving suggestions influences or regraded as the factors
which influences consumers decision-making for choosing the particular outcomes as to eat at
the particular restaurant.
Online reviews from the consumers: as with the increasing growth of the online
application and marketing restaurants by making websites. As the online customer reviews will
affect and changes the decision-making for choosing the outlet. The decision-making process is
highly influenced by the online reviews ton the social media apps and various networking sites .
This helps in evaluating the restaurant popularity (Maritz, Byrn and Simon, 2020). As it gives
the recommendation as with choosing the restaurant to online in with taking the suggestion from
the online reviews of the restaurant on the internet on the websites.
Variety and prices in menu: Consumer decision-making process is mainly influenced
by the variety of menu offered at the restaurant as an outlet. The menu variety influences for
choosing and eating as for dine in as of veg or non veg restaurant also other bifurcations into the
menu influences the decision-making process of the consumers (Ramadanty and Widayanti,
2020). As the menu variety helps in choosing the decision-making process and consumption
Patterns influences the decision to eat at the particular outlet.

Sales promotion and location: As by promoting the restaurant in the online platform
helps in retaining the consumers interest as by promoting the restaurant with offering various. As
the price sensitive consumers attracted by the offer and discounts which are not focusing on the
quality this helps in selecting the consumers for selecting the restaurant outlet. Furthermore, the
location of restaurant attract the consumer attention as the location as the convenient place will
attract the consumers and establish the loyal consumers base for the restaurant which affects the
decisions making processes .
Brand popularity and brand reputation : The brand popularity and reputation affects
the consumers decision-making process as for going other particular restaurant outlet. The
increased reputation help in acknowledging about the quality of the food offered wit the
optimum prices (Abd Aziz and et.al., 2021). this creates the consumers trust as for going and
selecting the particular restaurant as with the quality and cleanlinesses offered at the restaurant
by seeing the restaurant review son the internet.
Analysing the strategies used by food and beverage outlets to attract and retain customers
Various strategies used by the food and beverages restaurants as for attracting and
retaining the large and loyal consumers re:
Live music : as scheduling live music at the restaurant helps in increasing and retaining
the loyal consumers base for the restaurants. Because nowadays consumers needs soothing
environment as while eating and enjoyable place. Live music events helps in drawing huge
crowd and by rotating number of musicians helps in retaining consumers at the restaurant.
Creating unique menu: For attracting and retaining the consumer attracting the unique
menu will help in offering new experience and special dishes tends to serves and attract
consumer as for lasting and trying the new dishes as for once which is not available in market
with any inter restaurant.
Using attractive packaging of products : As by offering attractive reaching and serving
dishes in unique manner helps in retaining and establishing the loyal consumer base for retaining
the target market and achieving the growth in business.
Promoting on the social media: It is the most used and popular strategy as for attracting
ans reaching the consumers base (Saryatmo and Sukhotu, 2021). as by advertising the restaurant
by taking attractive pictures and the printing various menu cards displaying the surrounding

pictures and the crowds photos helps in retaining and increasing the crowds base for the
restaurant.
Evaluation of the strategies used in different businesses in building a loyal customer base
The above strategies used for retaining and establishing the loyal consumers base of rthe
restaurant Is the in advantages is it helps in attracting consumers by offering new and unique
menu dishes, also by offering and establishing the live must helps in retaining consumers as with
the growing trends in market . Whereas using attractive packages cost higher so this will reduces
profit earning capacity of business in the dynamic market .
CONCLUSION
From the above report it can be concluded that as managing the food and beverage
sectors. Various management skills is resources as for managing the restaurant businesses. It
includes the planning forecasting, critical thinking, communication, effective, leadership and
organisational skills are needs for managing the restaurant business and helps in growing as by
increasing more revenues. Furthermore various legal requirements helps in fulfilling and
maintaining the companies reputation as by serving with quality and safety of employees and
staff . Also various factor affecting the decision-making process as the menu prices, location,
word of moth recommendation, online rives of the restaurant affects consumers decision-making
processes as for visiting at the particular restaurant.

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