Managing Food and Beverage

Managing food and
beverage

Table of Contents
INTRODUCTION ..........................................................................................................................3
LO 1 ................................................................................................................................................3
Covered in Fact-sheet 1, 2 and 3............................................................................................3
LO 2.................................................................................................................................................3
1..............................................................................................................................................3
2. ............................................................................................................................................4
3..............................................................................................................................................4
4. ............................................................................................................................................4
LO 3.................................................................................................................................................5
Covered in fact sheet 4 and 5.................................................................................................5
LO 4.................................................................................................................................................5
1. ............................................................................................................................................5
2..............................................................................................................................................5
3. ............................................................................................................................................6
4. ............................................................................................................................................6
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................7
Food and Beverage Sector...............................................................................................................7

INTRODUCTION
Food and beverage industry which all encompasses the processing of raw materials,
packaging and distributing them in proper manner. It includes all fresh, prepared, packaged food
and alcoholic and non alcoholic beverages. Respective report is based on the Marriott
international which is an American multinational diversified hospitality company manages and
franchises the broad portfolio of large hotel chain and related lodging facilities. Respective report
is based on the various kinds of the businesses, rating systems and current industry trends.
Further it includes professional F&B service standards in real working environment. It also
includes the comparison in ways of technology that used by various F&B operations to improve
operational efficiency. At last it includes the customer motivations and behaviour and role of
outlets to enhance consumer experience.
LO 1
Covered in Fact-sheet 1, 2 and 3
LO 2
1.
In food and beverage industry to remain competitive required some sort of skills and
capabilities as an consistent form of employment in many areas. There are some sort of skills
that plays very much important role in giving one of their best efforts are as follows:
Serving consumer and presentation of dish:
In the Food and beverage industry serving consumers is first and foremost obligation of
the business manager to effectively present the food in front of consumers (Morcillo-Bellido,
2019). To represent the dish in front of consumers helps in enhancing their overall experience by
communicating well and providing positive environment so that consumer can be able to record
some good memorise.
Decoration and labelling:
The another major skill that is required in Food and beverage is to decorate the food in
best way and label out all information that is potential for consumers. Composition of dish in
best way by using the right kind of ingredients in right quantity helps in enhancing consumers