Food and Beverage Operations Management Analysis

The provided document is an analysis of food and beverage operations management. It includes references from books and journals, as well as online sources. The study discusses different technologies used under this sector and describes how they are managed. The document also includes a list of references for further reading.

MANAGING FOOD AND
BEVERAGE OPERATIONS

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Different type of businesses within the food and beverage industry................................3
TASK 2............................................................................................................................................5
P 2 Different rating systems used for the food and beverage industry ..................................5
nationally and internationally.................................................................................................5
TASK 3............................................................................................................................................6
P3 The current and future trends affecting food and beverage businesses............................6
TASK 4............................................................................................................................................8
P4 Professional food and beverage management skills..........................................................8
P 5 Legal requirements and regulatory standards that food and beverage service outlets must
comply....................................................................................................................................8
TASK 5............................................................................................................................................9
P6 comparison between different food and beverages operations use technologies for raising
operational efficiency.............................................................................................................9
TASK 6..........................................................................................................................................12
P7. Factors that influence the consumers’ decision on food and beverage outlets they choose
..............................................................................................................................................12
P 8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base ......................................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES .............................................................................................................................15

INTRODUCTION
In hospitality sector, food and beverage is played an important part, through providing a
deep scope of earning good profit. This sector focused on its quality and excellency. Hotels and
restaurant provide their customers with good quality products and services which support them
in attracting customers towards them. The present unit explain hospitality and many other sectors
of Food and beverages. This assignment will explain about different types of business which are
functioning in food and beverage industry. This study will describe about different rating system
which is used in food and beverage industry. Furthermore , it will include current and future
trend which will affect the food and beverage industry. Moreover, it will consist of different
legal and regulatory standard which affect the food and beverage industry.
TASK 1
P1 Different type of businesses within the food and beverage industry.
Sector Description Advantages Disadvantages Example
Employer
Hotels This sector
provides
accommodation
facilities, good
qualities beds.
They provide their
best hotel
services.
Hotel sector
provide variety of
benefit to the
family. There are
advantage of
promotion in the
work place.
This sector
include long hours
of working. This
will give a lot of
physical and
emotional strain.
The Leela palace
hotel provide their
best services.
Fast food services They provide their
best services on
speed and try to
innovated
something new
This services save
time in making
food and also
balanced personal
life. This is
Low wages, tight
staffing and also
have long working
hours.
McDonald's is the
organisation which
provide their best
and fresh fast food
services.

daily. convenient and
open job
opportunities.
Restaurant Restaurant
provide their
services in many
other fields such
as home delivery.
That this place
where people can
eat or drink and
pay for it.
This sector give
health insurance
policies to their
employees and
also provide
accommodation
facilities.
Poor paying, lack
of career
advancement.
Pizza hut provide
the best and tasty
pizzas through
home delivery
services.
Contract catering Company hired
this type of
services, contract
catering used for
everyday basis.
Advantage of
Contract catering
is that it assist in
team work and
support in
reducing cost on
forming contract.
It works depend
on the demand
which is not so
good payable.
Richard cousins
catering house is
the organisation
which provide
their best services.
Hospital catering
services
Hospital catering
services provide
food for patients,
visitors and staff
members.
This sector
provide health
benefits such as
insurance of
employer’s health
or life. It assists in
development of
individual.
Long hours of
work in this
sector. Workload
per case increase
high proportion of
employees.
Saipro food
services give their
healthy and tasty
food to the
patients.
Food services They perform
their duties in
wide range,
Career
advancement is
very high in this
Poor paying of
employees.
Happy hand
organisation
focused on

provide food and
beverages services
in many varieties.
sector. processing of fresh
food.
Golf clubs They provide
facilities of
relaxation to
people away from
their engaged
work life. This
club is in used to
hitting a golf ball
in a golf game.
This industry
provide health
care coverage
(Munjal and
Bhushan, 2017).
There is no
learning and
development way
for the people or
employees.
Muirifield is the
one of the biggest
golf club which is
provided many
facilities for
people relaxation.
Juice & Smoothie
stalls
This is the place
where juice and
smoothie are
serves to
customers.
This business
provide juice
which are healthy
for customers and
also create career
advancement.
This business does
not provide high
wages to workers.
Boost juice bar is
providing different
types of juices and
smoothies .
Link:https://
www.boostjuiceba
rs.co.uk/
Wine bars Wine bar is a
place where
wines, bear etc.
are served to
customers.
Wine bars pay
high wages to
workers.
This business have
long hours of
working.
Gordon wine bar
is providing this
products and
services.
Link
:https://gordonswi
nebar.com/
Coffee shops Coffee shop is the
place where
different types of
coffee is served to
Coffee shops
provide high
wages to workers
and also create
This business have
long hours of
working.
Coffee costa is
providing different
types of coffee and
refreshment to

customers. employment
opportunities.
customers.
Link :
https://www.costa.
co.uk/
Link:
TASK 2
P 2 Different rating systems used for the food and beverage industry nationally and
internationally
There are different sectors in the food and beverages industry that use different rating
system in order to measure the quality of hotel so that customers can differentiate between
different hotels on the basis of their rating. Different rating system are as follows :
 Michelin stars – This is a rating system which is used by red Michelin guide to rate the
restaurant on the basis of their Quality products. Guide provide up-to Three stars
according to Quality of products delivered by the company. This provide rating on the
scale of 1 to 3. One star is given to hotels and restaurants which provide very good
quality of products to their customers. Two stars are awarded to those restaurants and
hotels which have excellent cooking strategies which attract most customers towards
them (Noone, Enz. and Glassmire, 2017). Three stars are provided to those hotels and
restaurants involved in hospitality services which have exceptional cuisine that is worth
visiting for special holidays.
 AA Rosettes – This is awarded by the AA inspector of the hotel or restaurant. This is
awarded on the basis of quality of food delivered. These rate the hotel on the scale of
1 to 5. One Rosette is awarded to those hotels and restaurants which are raising their
standard in the area where they are working. It is awarded for the skills and
understanding maintained for preparing the food with care. Two Rosettes are awarded to
those restaurants and Hotels which are achieving higher standard, better consistency,
supplying food with good quality. Three Rosettes are given to those hotels which perform
their cooking by selection and sympathetic treatment of the higher quality ingredients.
Four Rosettes are provided to for intense ambition, excellence, technical skills etc. five

Rosettes is give to those Restaurants and Hotels which have high individual voices and
inspire others by performing their best towards their work.
 Score On The Doors – These are the ratings given to the Hotel and Restaurants for
maintaining food hygiene at the time of preparation of food . This rating System is
implemented in the Hotel and Restaurant in order to Inform customers about the food
hygiene and safety so that they can decide where to eat or shop for food. Food Hygiene
rating inspect about cleaning , pest control, food handler hygiene etc. These rate the hotel
on the Scale of 1 to 3 . One indicate that major improvement are required under the hotel
in relation to hygiene and safety (Taylor, Draper and Hammond, 2018). Two indicate
about some improvement which are required under Hotel or hospitality industry. Three
rating is given for the business which is found satisfactory.
 Hotel Stars – These are the ratings which is given to hotel on the basis of their
infrastructure facilities, accommodation services, meal and all those things which comes
under the environment of hotel industry. These rating are provided on the scale of 1 to 5.
Five star is provided to those Hotels which provide their customers with high quality
services in accommodation and food products. Four star is provided to those hotels which
have smart reception area, front desk service and bellhop service. Three star offer
accommodation that include well-appointed rooms etc. Bellhop service is not available in
these hotels. Two star hotels are managed by the sole proprietor. They provide more
personal atmosphere. One star hotel does not provide room service and bellhop services.
These hotels belong to small to medium size hotels.
TASK 3
P3 The current and future trends affecting food and beverage businesses
Fusion Cooking – Fusion food provide taste of two different cooking tradition in one
dish. Fusion cooking are now in trend because of people want adventure and experiment in their
taste as well. Opening a fusion restaurants is not an easy task because it requires more skilled and
expertise chefs. This type of food is comparably expensive because of high making cost. This
food required special ingredients, equipment and grocery. It required following high standard to
be followed in preparation because this food has high chances of health side effects. Fusion food
will have a great impact on the hospitality industry as customers will prefer fusion food over

other which will affect the demand of other food in the industry. Fusion cooking will be
preferable by the customers in future and mostly by young people.
Street food – Street food is form of ready-made highly processed meal which offer to
consumer on arrival also provide fast take away service by Drive-through. Street food are more
popular among youth and children because of speedy delivery. Street food industry have
backhand diversified area which indirectly support this industry like agronomy and agriculture
provide desired raw material, food processing facilitate (The Advantages of Social Media
Marketing for Your Business, 2018). For example tomato is taken from farmers for ready-made
catchups.
Street food have more disadvantages in its bucket like constipation, cancer, high sugar ad
salt intake, fat, lower memory and concentration, tooth enamel harm, depression. Street food
gives much life style diseases as: Polycystic Ovary Disease, infertility, stroke, liver failure,
arthritics etc. Street food are gaining popularity day by day which have a great influence on the
hospitality industry. Street food is mostly preferred by youngsters as it will gain more popularity
I future as well.
Mobile as room key – Make your mobile as house key or hotel room key with Bluetooth
connectivity is in trend nowadays. No doubt, it provides smooth access. Poor security
arrangement makes it disaster as hacker get access on the system. There are some cases
happened where hackers demand ransom to give access back (Adams, Schenkerand Loerincik,
2015). A Stolen mobile threatening to privacy, power failure chances, technological failure, less
artificial intelligence are automation capability in system can make key” smart less key”, lack of
updates give loopholes, failure in authenticity stop access, heavy repairing cost etc. Mobile as
room key will be used to unlock door in future which will provide ease to customers if they lost a
key of the door they will be able to unlock it with the help of mobile. Hospitality service will
provide its customers with access to the room with the help ogf mobile key due to this, customers
will prefer this type of hotels which provide mobile as a room key.
TASK 4
P4 Professional food and beverage management skills
 To make a professional food and beverage organisation, it is important to improve their
presentation skills and written skills and also provide different food and services which
they are providing to their customers.. Behaviour is the most important part of any food

and beverage organisation because it gives a good impact on the businesses and their
growth. Serve food with the expression of happiness on face.
 To become a professional food and beverage organisation, they have to manage how their
employees carry their self in the restaurant, hotel or cafeteria. In each and every sector of
the food and beverage industry, employees should present in their dress code (Top 10
Business Advantages of Accepting Payments Online, 2018).
 Organisation provide their customers with good quality products which are available at
reasonable prices. Organisation in order to increase their market share designed their
product according to customer demand. Management in order to make customer happy
behave politely with their customers and get familiar with serving food and beverages.
 Organisation is also focused on developing a standardized reception because this is the
front face when the customer entered in the restaurant or a hotel, it attracts the
customer’s. Providing good services in the organisation may attract the customer’s and
make them stay connected with the firm. They also try to make this food which give
nutrition and healthy life. Organisation also lesson the demand of costumer and try to
solve their issues in the taste of food and beverages.
P 5 Legal requirements and regulatory standards that food and beverage service outlets must
comply
There are different laws and regulations formulated by the government in order to deliver
safe products to customers. Legal requirements are followed by the food and beverages industry in
order to provide their customers with high quality products and also those which are safe for their
health. Hotels and restaurant in order to protect their customers form harmful diseases ensures that
proper maintenance of the place where food products is prepared is done.
 Hotel proprietor have the responsibility to provide their customer's with good
accommodation services and also have to take care of the food which is delivered to the
customer is prepared in the good environment (Salim And et.al., 2018). Restaurant and
Hotel manager have the responsibility to inform their workers about the cleaning and
maintenance so that they can prepare food for the customers after cleaning their hands.
 It is the legal requirement which the whole industry have to comply, so that customer's
health is not affected. Those Hotels which are delivering their products to customers

through transporting the food ensure that the vehicle which is used for transporting food is
in good repair and also kept clean. Proper training must be provided to food handler about
food hygiene and food safety.
 It is the legal requirement for maintenance and cleaning that food must be kept in that
place which is pest proof and above the ground (Madanoglu and Ozdemir, 2016).
Machinery used for making the food must be kept clean in order to ensure safety. Hotels
and restaurants must provide its workers with clothes and hand-gloves, face mask, Head
covering etc.
 Food and beverage industry in order to protect customers from unwanted diseases must
install a pest control system in that place where food is prepared. According to the
regulatory standard food and beverage industry must provide food in hygiene way in order
to provide customers with safety products. Food and beverage organisation in order to
comply with the legal requirement and regulatory standard provide its workers protective
clothes and hand-gloves ans also provide food in a hygiene way to its customers.
TASK 5
P6 comparison between different food and beverages operations use technologies for raising
operational efficiency
There are various operational and marketing technologies that can be used by different
food and beverage operations in order to improve efficiency level of existing operations (Davis
and et. al., 2018). McDonalds is operating its business in the food industry. It offers amazing fast
food services to consumers according to their test and preferences (Top 10 Business Advantages
of Accepting Payments Online, 2018).
Criteria Marketing technology Operation technology
Description Marketing is the key element
that supports business in
promoting the products and
brand and raising its awareness
among consumers (Marriott,
Schilling and Gravani, 2018).
Companies take support of
Operational technologies are
such methods that are used to
identify issues in existing
operations and removing these
errors in order to generate more
revenues.

several marketing technologies
in order to attract more people
towards the brand.
Technology Social media marketing
technology is most significant
technique .That helps in making
effective communication with
consumers and attracting them
towards the brand. Organisation
make people aware with its
products and services through
Facebook, Twitter, Instagram.
This helps firm in raising
coordination with consumers and
making them loyal towards the
band (The Advantages of Social
Media Marketing for Your
Business, 2018).
Payment technology is most
effective operation technique
that is adopted by food and
beverage industry. Firm is
providing various options to its
consumers to make payment. In
the recent era people do not like
to wait in queue for longer
duration. Mobile payment
services are used by the firm, by
this way consumers can make
payment easily and quickly. It is
safe way to pay for the products
and services. Furthermore,
enterprise also POS machines,
this integrated payment system is
helpful in immediate payments.
Advantage Marketing technology is
beneficial for the enterprise in
identifying needs of consumers
and making changes in its
existing products and services so
that firm can offer satisfactory
products to its buyers. This helps
in increasing operational
efficiency of organisation and
increasing its revenues as well.
This operational technique is
convenient in making quick and
secure payment. This minimises
errors ad helps in improving
operation efficiency of the
business. This is helpful in
reducing administration cost and
decreasing accounting errors as
well (Top 10 Business
Advantages of Accepting
Payments Online, 2018).

TASK 6
P7. Factors that influence the consumers’ decision on food and beverage outlets they choose
Consumers decision related to selecting food and beverages are based on various factors that
includes-
Economic factors- Food and beverages are preferred by customers based on there economic
condition. If they belong to lower income category area, they will not prefer to buy food which is of
high cost (Chen And et. al., 2015). Consumers are indulged in buying food and beverages given by
Organization as it is low in cost and produce high quality of products. Also, by buying food from
the company can support the consumer in saving cost as they produce cheap price food.
Personal factors- It also lays emphasis on consumer buying behavior. It includes factors
like age, sex, income, occupation and lifestyle (Davis and et.al., 2018 ). Like for example: The food
provided by the food and beverage organization is mostly preferred by young generation. So the
company can involve in targeting the young adults of the region. They can set their marketing
strategies according to the needs and demands of youth of the country.
Social factors- This also lays a great impact on the buying behavior pattern undertaken by
customers. They include reference group, family and social status. Like for example If in certain
family they do not consider worth it to have food and beverages given by the firm and there children
like it, they would not prefer to buy it even for them.
Cultural factors- Consumer prefer to buy food and beverages product that do not hurt there
cultural sentiments, values and beliefs. Like for example If food and beverage copmpany is engaged
in selling beef in region like India they would not prefer buying it. As in that area cow is been
worship by the people living over there (oone, Enz and Glassmire, 2017). So culture has a huge
influence on consumer buying behavior. Organization should prepare the food by doing keen
analysis of values and beliefs followed by individuals.
For example
Factor
s
Descri
ption
Costa Café The Coach Restaurant Hilton Hotel

Picture
s of
establis
hment
Tariff
Board
Tariff
is a
rate at
which
the
organis
ation
charge
for
offerin
g
differe
nt
product
s and
service
s
9 out of 10. Because
coffee bar is place where
customers are attracted
by seeing the price so
tariff board will help
coffee bar in increasing
their profitability.
8 out of 10 as some
restaurants use tariff
boards and some not.
Depending on their
policy.
7 out of 10 as hotels do
not have tariff boards at
the entrance or at the
counter .
Card
reader
It is
payme
nt
7 out of 10 because
coffee shop is a small
business where credit
8 out of 10 because some
restaurants do not hav
this facility only those
9 out of 10 normally , all
the hotels have these
facilities to provide ease

system
throug
h the
facility
is avail
to
custom
ers to
pay
throug
h credit
,.
card payment facility is
not available.
restaurants which are
managed at high level
involve this facility.
to their customers in the
payment system.
Epos
system
Epos
stands
for
electro
nic
point
of sale
throug
h
which
sales
are
recorde
d
electro
nically.
8 out of 10 because it is
present in some coffee
bars.
9 out of 10 because it is
present in almost all
restaurants because they
have more sale than the
others.
7 out of 10 because
hotels have high prices
due to which less
customers are attracted
towards them.

P 8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
Strategies Description Costa
Café
The
Coach
Restaura
nt
Hilton
Hotel
Posters and
Advertisements
1. Are there
posters and
advertisements?
2. What are they
promoting?
3. Are they
appealing and
likely to succeed?
The organisation must upload the picture
and prices of its different food products on
these sites (Food & Beverage Operations
Management, 2018). With the help of
social media presence The food and
beverage organisation can inform its
customers about new product launch,
about the changes in menu etc.
Strategies are the action plans which the
organisation follow in order to achieve its
targeted goals. There are different
strategies which are being implemented
by organisation in order to increase
customers towards the brand. Company in
order to increase its customer base can
make its presence felt on the social media
sites such as Facebook, Instagram etc.
Beverage
s
Dinning
services
Luxurious
accommo
dation
services
Repeat Business
1. What is the
The firm can build its customer base by
providing different offer and also happy
Social
media
Discounti
ng offers
Providing
customers

business doing to
encourage
customers to
return?
2. Are there
loyalty cards
available?
3. Do staff
encourage
customers to
return?
4. Are there any
advertisements
promoting
forthcoming
events or soon to
be launched
products?
hour in which customers will be able to
get the product at a less price. Food and
beverage organisation on various festive
provide its customers with combos and
other meals. The firm can also use
different offer which attract more
customers towards the brand such
providing the food products at a half price
(Michalski, 2016). Nowadays, many
people prefer to online food order so that
they can enjoy their food sitting at home.
marketing with
attractive
offers
Websites/
Advertising (Before
or after your visit, go
to the company's
website and look at
this)
1. Is it inspiring,
informative and
professional?
2. Does it provide all
the information that
customers might
So, organisation to build a customer
base must form its online portal in
order to attract customers through
online ordering of food. Leveraging
online ordering provide assistance in
increasing their customer base by
building a relationship with customer
through online ordering and delivering
the products to customers.
informati
ve
informativ
e
Falling
into the
category
of
inspiring,
informativ
e and
profession
al

need?
3. Do they advertise
their business in any
other way?
CONCLUSION
From the above study, it has concluded about management food and beverages operations
which are performed by different sectors of this industry. This study has explained about different
sectors of this industry and also about their rating system. This task has described about various
current and future trends which has affected the food and beverages industry. It has also provided
with professional food and beverages service standards in the working environment. This study has
described about different technology used under this sector.

REFERENCES
Books and Journals
Adams, A., Schenker, U. and Loerincik, Y., 2015. Life Cycle Management as a Way to
Operationalize the Creating Shared Value Concept in the Food and Beverage Industry: A
Case Study. In Life Cycle Management (pp. 341-348). Springer. Dordrecht.
Cengiz, E.and et. al., 2018. Do food and beverage cost-control measures increase hotel
performance? A case study in Istanbul, Turkey. Journal of Foodservice Business
Research.pp.1-18.
Chen, C. M. And et. al., 2015. How does hotel pricing influence guest satisfaction by the
moderating influence of room occupancy?. International Journal of Hospitality
Management. 49. pp.136-138.
Davis, B and et. al., 2018. Food and beverage management. Routledge.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
Madanoglu, M. and Ozdemir, O., 2016. Is more better? The relationship between meeting space
capacity and hotel operating performance. Tourism Management. 52. pp.74-81.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Michalski, G., 2016. Full operating cycle influence on the food and beverages processing firms
characteristics. Agricultural Economics/Zemedelska Ekonomika. 62(2).
Munjal, S. and Bhushan, S., 2017. Push for the Food and Beverages Segment to Drive Revenue
Growth in Indian Hotels Debpriya De and Sandeep Munjal. In The Indian Hospitality
Industry.(pp. 249-272). Apple Academic Press.
Noone, B. M., Enz, C. A. and Glassmire, J., 2017. Total hotel revenue management: A strategic
profit perspective.
Salim, H.K. And et.al., 2018. An investigation of the drivers, barriers, and incentives for
environmental management systems in the Malaysian food and beverage industry. Clean
Technologies and Environmental Policy. 20(3). pp.529-538.
Taylor, D. C., Draper, J. and Hammond, R., 2018. Hotel Food and Beverage Services:
Cannibalistic or Complimentary. Journal of Gastronomy and Tourism.3(2). pp.123-129.
Online

The Advantages of Social Media Marketing for Your Business. 2018. [Online]. Available
through < https://baerpm.com/2018/01/10/advantages-social-media-marketing-
business/>
Top 10 Business Advantages of Accepting Payments Online. 2018. [Online]. Available through <
https://www.invoicera.com/blog/top-10-business-advantages-of-accepting-payments-
online/ >
Food & Beverage Operations Management. 2018. [ONLINE]. Available through
:<https://study.com/academy/lesson/food-beverage-operations-management-process-
example.html>

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