Managing Food and Beverage Operations: Current and Future Trends Affecting The Savoy Hotel

MANAGING FOOD AND
BEVERAGE OPERATIONS

Table of Contents
LO 1.................................................................................................................................................3
P3 Currents and future trends affecting The Savoy Hotel...........................................................3
M1................................................................................................................................................4
D1.................................................................................................................................................4
LO 3.................................................................................................................................................4
P6 Comparison between different types of operational and marketing technology uses by
various F&B businesses...............................................................................................................4
M4................................................................................................................................................6
LO 4.................................................................................................................................................7
P7 Investigating the factors that influence the decision of consumers within Savoy Hotel........7
D3.................................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Foods and beverages industry in modern time is expanding at a very fast pace where it
has become necessary to manage its operations in an efficient and effective manner. The reason
behind its expansion is due to the growth in the hospitality industry. Also, this industry is helping
in the development of the economy of a nation. Both hospitality and food & beverage sector are
interrelated with each other. The present report is based on The Savoy Hotel which is operating
in a food and beverage sector and is based in London,United Kingdom. In this report various
essential aspects that are needed to be performed for proper functioning of activities and
operations of The Savoy Hotel will be discussed. Therefore, the various points of discussion in
this report would be; different types of businesses within the food and beverage industry,
different rating system used within this industry both nationally and internationally, current and
future trends affecting the industry, comparison and contrating among different operational and
marketing technology used within the industry, factors affecting consumer's decision on
choosing outlets and at last strategic analysis will be done that food and beverage outlets are
utilising for attracting and building loyal customer base.
LO1
P1 different types of F&B businesses
F&B services are largely concerned with the process of preparation, presentation &
serving of beverages and food to the consumers. These services are provided mainly in two
forms, on premise and off premise, where the latter is also known as outdoor catering. On
premise services are such where food is delivered to the consumers at a place it is prepared.
Customers are required to visit the premise to avail F&B services (Chowdhury and et.al., 2020).
Outdoor catering or off premise services involves partial cooking, preparation & provision of
services at customer's premises due to large gathering for an occasion or major events. The
Savoy Hotel falls in the category of on premises where it serves food to its customers at the
space provided in the hotel itself.
F&B business can be operated in two ways, that is, commercial and non-commercial. In
the former case F&B services are considered as the primary business of the concern. The most
common form of commercial F&B business are all kinds of restaurants, cafeterias, hotels,
lounges, clubs, bars and pubs (Davis and et.al., 2018). In the latter case of non – commercial
F&B services, the activities associated with the provision of F&B services are in alliance with

the main business and thus considered as a secondary business. Such F&B business cater to the
limited needs of their consumers and the establishment generally operates under a contract. For
instance, such non-commercial F&B business can take form of hostels, prisons and hospitals.
The Savoy Hotel fall under the category of commercial F&B business whose primary business
concerned with the provision of F&B services. However, Safe stay London Hostel is an example
non-commercial F&B business who serves food and beverages at a secondary level to its
consumers as a part of their primary business.
There are different types of F&B service outlets, such as the following:
Full service restaurants: Such kind of F&B outlets have wide variety in their menu cards along
with the high expectations from customer’s side (Dopson and Hayes, 2019). There are two types
of dining that can take place in such formats that is, fine dining and casual dining. Their
operations are highly concerned with the customer’s experience and satisfaction. For example,
The Savoy hotel.
Assisted service: In this type of F&B business, customers arrived at the dining area and get food
by themselves from the counter or can get served at their place partly by waiter / waitress, where
extras can be obtained through self-service. For instance, carvery restaurant.
Fine dining: Generally known as a white tablecloth restaurants with typically higher end &
fancier than the other form of outlets (Singh and et.al., 2020). They caters to the need of upscale
clientele by providing highest possible quality of food. Commonly, dress codes are needed for
obtaining F&B services from such outlets. For example, Bentley’s Oyster Bar and Grill.
Counter service: Under this format, food is being ordered by the customers at the food counter
and delivered to the customers either by the restaurant staff or may be collected by the customers
themselves.
Quick service (fast food): They are known as quick service outlets due to largely dealing in fast
foods where there is quick preparation, purchase and consumption of food takes place. For
example, McDonalds and KFC are branded quick service restaurants.
Self-service: Here customers after entering to the dining areas takes their tray and collect foods
of his choice from the counter and carries it to their respective places by their own.
Service in situ: Customers get F&B services in a areas which is not primarily designed for the
same and accordingly, food is taken to the place where the customer is (Okumus, 2020). For
example, hospitals, hotels and seats in trains and aircraft.