Food and Beverage Management: A Comprehensive Guide

HM604- Food and Beverage
management

Table of Contents
INTRODUCTION.......................................................................................................................................3
Industry aims, policies and standards embedded in food and beverage management systems.................3
Formulate a food and beverage outlet business plan................................................................................4
Design a new food and beverage management system............................................................................5
Importance of marketing, sales and promotion in relation to food and beverage management................7
CONCLUSION...........................................................................................................................................8
REFERENCES............................................................................................................................................9

INTRODUCTION
Food and beverage management refers to plan, controls, forecast all the orders of foods
and drinks in a hospitality industry. The main function of this is to manage all the financial
resources related to the purchase of beverage and foods in the restaurant or a hotel premises. This
report is based on open a restaurant in a Grays (London) for families. The products related to
food and beverages are mainly engaged in the culture of the country where it operates. Their
main aim to sale and make the food and drinks which cannot harm the body and health. This
project is based on Mouthfuls restaurant where families can have the dinner with all around the
table. The owner of the company is husband and a wife. They open their restaurant in the area of
schools where number of children and parents arrived. The main aim to earn profits by serving
the foods and drinks (Wong, Wu and Cheng, 2015).
Industry aims, policies and standards embedded in food and beverage management systems
Aim of industry in food and beverage management system
Providing the food and beverages services to the customers in the hospitality sector
contributes great profits in the hospitality sector. The main aim of providing these services is to
satisfying the need of the customers demand and feels comfortable in current world. Provide a
high quality foods and friendly and healthy atmosphere in the service place. To retain and attract
the customers they always bring and come up with new ideas. Manage and organize sales, billing
and orders with the software tools for restaurant, hotels etc(Valta and et. al., 2015).
Policies in food and beverage management system
It is very essential for food and beverage management system to control the actions and
attitudes of the people and the processes that is responsible for the expenses. In this control is the
main activity that is adopted by the manager to regulate and restrain the people to accomplish the
specific goal. In this manager need to follow the laws related to safety and distribution for the
drinks and foods in their outlets. In this they focuses on the use of Food Safety modernization act
i.e. FSMA which mainly consider the prevention of the food borne illnesses so that large number
of customers are attracted. They open their stores 9 AM to 7 pm because at this time visitors are
more as students and family visit on that time more.