Food and Beverage Operations Management

This presentation discusses the factors that need to be considered while planning, developing and managing food & beverage production. It also explains the HACCP process and legal considerations related to food and beverages. The presentation focuses on the recipe of Fish and Chips and how it can be produced efficiently.

Food and beverages
operations
management

Table of content
 Introduction
 About the main course dish
 Factors of planning, developing and managing food & beverage production
 Hazard Analysis Critical Control Point (HACCP) process
 Legal considerations
 Conclusion
 References

Introduction
Operational management is defined as the
administration of business practices for the purpose of
creating higher level of efficiency in organisation. It is
related to converting organisational material and labour
into goods and services with the objective of
maximising profits of organisation.

About the main course dish
Fish and Chips is the recipe of main course that is
produced in the exhibition that is produced by the different
types of fishes like cod, haddock or plaice is dipped in
better and deep fried. In this recipe chips are cut in thicker
way than French fries then deep fries twice, once for cook
potatoes and second time for make them crisp from
outside. After preparing them salt and vinegar or some
curry sauce are sprinkled on them to enhance the taste.

Factors of planning, developing and
managing food & beverage production
Planning, developing and managing food and beverage
products, restaurants or organisation need to analyse
various factors that help to run food related activities in
efficient manner. Consideration of these factors ensures
efficiency and effectiveness of production process.
Some factors that need to considered by restaurant are
mentioned below:

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 Cost: Cost is defined as the expenses that are spent by
the organisation in the process of planning, developing
as well as managing food and beverages. It is very
important factor that need to considered by the
restaurant. There are various types of cost such as Food,
variable, labour and overhead cost are spent by the
restaurant in the process of producing Fist and chips
recipe.

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 Organisational budget: Organisational budget also the important aspect
that need to considered in the process of producing Fish and chips dish.
 Quality: Quality is the most important factor or aspect that need to
considered by the food department manager of restaurant. As now these
days’ customers are more health-conscious and prefer quality food products.
 Taste and preferences of customers: Taste, demand and preferences of
customers is the most important factor that need to considered by the
restaurant in the process of planning, producing and managing the dish of
Fish and Chips.

Hazard Analysis Critical Control Point
(HACCP) process
 The Seven steps of HACCP involved to while planning the food and beverages
production are mentioned below:
 Conduct a hazard Analysis: In this first of Hazard Analysis Critical Control Point
process in which organization needs to check their process to identify that where
hazards to food safety would be occurred.
 Identify Critical Control Points: In this stage the restaurant implements all control
measures for the purpose of eliminating the perspective hazards in food.

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 Establish Critical Limits: In this stage critical limit are
established for the purpose of controlling the points. There
are minimum or maximum level of limits are presented that
contains scientific research as well as regulatory standards
as a bases.
 Monitor Critical Points: This stage is related to monitoring
the efficiency and effectiveness of Hazard Analysis Critical
Control Point process.

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 Establish Corrective Action: If some deviations are
occurred in the critical control point than corrective
actions must be taken that enhance the efficiency of
process.
 Establish Verification Procedures: Restaurant need to
review and verify all the process that it is working
according to the plan which is prepared. This step
includes to check and record all the equipment’s
maintenance, so that food must be safe for customer
consume.

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 Establish Record Keeping Procedures: In
this stage the restaurant keeps all records and
prepare documentation regarding the plan and
procedure. That reflects the organisation
follow all procedure and ensures that food
produces and managed in safe manner.

Legal considerations
It is important for the restaurant and food related
organisations to follow various legal considerations in
the process of planning for food and beverages
production and services. These legal considerations
enable business to run its operations in efficient manner
and attract large number of customers.

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 Health and safety at work act (1974): This act is
concerned with health, security as well as welfare of
organisational employees that ensures that
employees and other people remain safe at
workplace. Under this act organisation have an
obligation to ensure that any potential risk and work-
related violence is controlled or eliminated from the
work place.

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 The Licencing Act (2003): The Licencing act is applied to premises licenced for the
sale of alcohol. This provision is regulated entertainment or the provision of late night
refreshment. This is enacted in the November 2005 with majorly four objectives such
as presentation of crime and disorder, protection of children from harm, public safety
and prevention of public nuisance.

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 Management of Health and Safety at Work
Regulations (MHSWR) 1999: This regulation
states that employer are required to consider
health and safety risk of employees as well as
carry out a risk assessment for the purpose of
protecting employees from the exposure to
reasonably foreseeable risks.

CONCLUSION
As per this presentation, it is concluded that
management of business operations is essential for
organisation because it enables organisation to
manage and perform defined operations with
efficiency and effectiveness. Business considers
various factors such as cost, revenue and process
that enable business to develop effective planning
of food and beverages production.

REFERENCES
 Choi, T.M., Wallace, S.W. and Wang, Y., 2018. Big data analytics in operations
management. Production and Operations Management, 27(10), pp.1868-1883.
 De Stefano, F., Bonet, R. and Camuffo, A., 2019. Does losing temporary workers
matter? The effects of planned turnover on replacements and unit
performance. Academy of Management Journal, 62(4), pp.979-1002.
 Gloet, M. and Samson, D., 2019. Knowledge management to support supply
chain sustainability and collaboration practices.’
 Kakouris, A. and Sfakianaki, E., 2019. Motives for implementing ISO 9000–does
enterprise size matter?. International Journal of Productivity and Performance
Management.

 Sotirelis, P. and Grigoroudis, E., 2021. Total quality management and innovation:
Linkages and evidence from the agro-food industry. Journal of the Knowledge
Economy, 12(4), pp.1553-1573.
 Zheng, C. and Forgacs, G., 2017. The emerging trend of hotel total revenue
management. Journal of Revenue and Pricing Management, 16(3), pp.238-245.

Thank-You