Managing Food and Beverage Services in the Hospitality Industry

This assignment explores the importance of food and beverage services in the hospitality industry, focusing on the management, control, and planning of these services. It discusses the skills required for serving consumers and presenting dishes, as well as legal requirements for food import and safety. The assignment also examines factors that influence consumers' choice of food and beverage outlets and strategies for attracting and retaining customers. The impact of digital technology on the industry is also discussed.

Managing food and
beverage
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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
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INTRODUCTION
Food and Beverage services is referred as procedure to present, prepare and serving foods
to clients and guests. It can be two kinds such as on premise and off-premise. This is managed,
controlled, planned by F&B manager which comes under hospitality sector. The organisation
chosen for given assignment is Hilton Hotel which was established in United States in 1919. It
deals in resorts and hotels having more than 169000 employees. The main aim of report is to
explore food as well as beverage sector including their style, outlets, current trends and rating
system. For improvement, different technology are used to rise operational efficiency at F&B
industry. It has also highlighted professional services of food as well as beverage standard in
real world. The analysis of consumer motivations and their behaviour are discussed in report.
LO 1
Covered in Fact-sheet 1, 2 and 3
LO 2
1.
It is very important for F&B sector to remain competitive through having capabilities and
skills which are required and belongs to part of employment in different areas. Such skills play
an effective role to achieve goal and objectives of enterprise. The professional food as well as
beverage skills are as follows:
Serving Consumer and Presentation of Dish- It is the most important skills that is
required in food and beverage industry (Davis and et. al., 2018). Manager should be able to
present dish and serve consumers in best possible manner. The presentation of dish to clients,
guests assist to enhance experience and interacting with them provide comfort as well as positive
environments so that they create good memorise.
Decoration and Labelling- The skills which is needed in F&B industry is decorating and
labelling food in unique and attractive way so that customer can get all relevant information
about food. The dish should be composed in right way by including all relevant and required
ingredients to enhance consumers experience in positive manner. These skills are required by
business for positive outcomes.
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2.
In order to conduct enterprise act as well as transaction in food and beverage business,
legal requirements are very necessary to attain positive outcomes. This assist in serving food and
beverages in better manner to consumers. Some of legal requirements are as follows:
Food Import Regulation and Policies- While importing any packed food to any place, it
is very important to follow regulation of food import and policies so that activities and
operations are conducted in best possible manner to attain positive outcomes (Del Chiappa,
Martin and Roman, 2016). This also leads to rise in customer experience as well as enhancement
of profits for better results.
Regulations for Safety of Food- It is also the most legal requirement which should be
followed by manager in order to provide safety of food in proper and efficient way. This helps in
maintaining standard as well as regulations for food safety.
3.
It is essential for food and beverage industry to follow all legal requirement to conduct
their business activities and operations in appropriate manner (Dopson and Hayes, 2015). The
importance of legal requirements like food import and regulation of food safety helps business to
attract large number of customer towards business. Each and every business has to follow all
legal requirements in appropriate way to enhance brand value and goodwill. If business fails to
meet, then food and safety department may impose fine and penalty to organisation and may
cancel their registration or licensing.
4.
If business is failure to meet required legal standards then business performance decline
along with their brand value and goodwill also decrease that impact profit and sales of firm. It is
very important for F&B industry to conduct their business activities and operations in
appropriate manner to sustain and survive at marketplace for long term period.
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LO 3
Covered in Fact-sheet 4 and 5
LO 4
1.
While choosing outlets by consumers, different factors encourages them. This is the
responsibility of organisation to consider such aspects for analysing different activities and
operations in order to attract consumers in best manner (Kasavan, Mohamed and Halim, 2017).
The factors which determine food and beverages outlets chosen by customers are as follows:
Affordability- This is considered as important aspects which assist in making decisions
by consumers regarding outlets. In this context, the prices of goods and services should be
affordable by consumers so that they can visit outlets in appropriate manner.
Environment- It is also regarded as important factors which assist in influencing
consumer to choose outlets. The environment of hospitality sector should be very calm, pleasant,
clean, attractive interior, trained, friendly and professional staff to serve guests or visitors. This
assist in influencing huge consumer base towards place or outlets in effective manner.
2.
It is the responsibility of organisation to retain and attract large number of consumers
towards business and their offering. For this, they have to perform several activities and
operations which are described below:
Technological Advancements- This is also the activities which is undertaken by food
and beverage outlets to attract, retain and loyal customers (Resnik, 2015). In this organisation
should provide various technological advancements services to their users, clients like digitalised
booking, self checking and check out, automatised billing in order to attract users.
Customer Feedback- It is the second important aspects to attract, retain loyal consumer
towards food and beverage outlets in an effectual manner to attain positive results (Tam and et.
al., 2017). The organisation has to take feedback from consumers on regular basis so that they
can improve themselves in best way and attract large number of people towards organisation.
This also lead them to provide satisfaction to users and rise in goodwill at marketplace.
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3.
In this context, firm should analyse effectiveness as efficiency of various strategies for
building loyal and regular customers towards business. The strategies can be related with
consumers, rising profits and sales margins and so on in appropriate manner. Here, business has
used two main strategies such as customer feedback and technological advancement. In context
of feedback, business can develop and improve themselves and provide goods as well as services
according to requirements of customer. This should be done on regular basis by firm for
attainment of high profit margin and building regular and loyal customers. Similarly, on other
hand, technological advancement should be provided by organisation to make easiness for their
customer so that they can book hotel online, get discounts and so on. The loyal and regular
customer should be provided with discounts and offers so they attracted towards business.
4.
According to view of Taoukis and Tsironi, 2016, it has concluded that digital tech has
impacted many functions of organisation. The different types of functions are connected with
world of digitalisation. Moreover, this leads organisation to increase their efficiency of business
in positive way. For example, digital technology like tablets assist to ensure feedbacks than using
any paper work and ensuring safety of environment. With help of this, business can enhance
their brand value in order to attract large number of people. Organisation has to modify their
technology software for satisfying their need and demand of users and requirements. Therefore,
this lead to enhance and increase profitability as well as productivity.
CONCLUSION
The assignment concluded that food as well as beverage services is very important in
hospitality industry to gain positive outcomes. This includes business such as restaurant, snack
bars, food eating place and so on. With rise in market trends, there is impact of F&B industry at
marketplace in terms of new technology, voice tech, flow through stocking. It is important to
analyse both operational and marketing technologies so that performance of business can be rise.
For running of such industry, legal requirements has to be followed and in case of failure fine
and penalty has to be pay. Food and beverage outlets should be attractive, unique and eye-catchy
to consumers so that they come and feel positive experience.
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REFERENCES
Books and Journals
Chang, H. P. and Ma, C. C., 2015. Managing the service brand value of the hotel industry in an
emerging market. International Journal of Hospitality Management. 47. pp.1-13.
Davis, B. and et. al., 2018. Food and beverage management. Routledge.
Del Chiappa, G., Martin, J. C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management. 53. pp.105-
113.
Dopson, L. R. and Hayes, D. K., 2015. Food and beverage cost control. John Wiley & Sons.
El Demerdash, J. M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality. 10(2/2).
Green, J. M. and et. al., 2017. Research priorities for managing the impacts and dependencies of
business upon food, energy, water and the environment. Sustainability science. 12(2).
pp.319-331.
Kasavan, S., Mohamed, A. F. and Halim, S. A., 2017. Sustainable food waste management in
hotels: case study Langkawi Unesco Global Geopark. Planning Malaysia. 15(4).
Resnik, D. B., 2015. Food and beverage policies and public health ethics. Health Care Analysis.
23(2). pp.122-133.
Tam, R. and et. al., 2017. University students' on-campus food purchasing behaviors,
preferences, and opinions on food availability. Nutrition. 37. pp.7-13.
Taoukis, P. and Tsironi, T., 2016. Smart packaging for monitoring and managing food and
beverage shelf life. In The stability and shelf life of food (pp. 141-168). Woodhead
Publishing.
Valta, K. and et. al., 2015. Overview of water usage and wastewater management in the food and
beverage industry. Desalination and Water Treatment. 53(12). pp.3335-3347.
van Bommel, K., 2018. Managing tensions in sustainable business models: Exploring
instrumental and integrative strategies. Journal of Cleaner Production. 196. pp.829-841.
Widyastuti, W., Asandimitra, N. and Artanti, Y., 2018. Inhibiting factors of inventory
management: Study on food and beverage micro small and medium
enterprises. International Review of Management and Marketing. 8(1). pp.64-67.
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.
Online
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7 Marketing Technologies Every Company Must Use. 2020. [Online]. Available through:
<https://hbr.org/2014/11/7-marketing-technologies-every-company-must-use>.
Food and Beverage Sector – Types of Food and Beverage Service Operations. 2019. [Online].
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Top 2019 trends for food and beverage industry businesses. 2019. [Online]. Available through:
<https://rsmus.com/what-we-do/industries/consumer-products/food-and-beverage/top-
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