Analysis of Food and Beverage Operations and Management Report

This report delves into the intricacies of managing food and beverage operations, covering a wide range of topics relevant to the industry. It begins with an introduction to the field, outlining various food and beverage operations and the different types of businesses within the industry, including commercial and non-commercial operators, and quick-service and full-service restaurants. The report then explores different rating systems used nationally and internationally, such as Scores on the Doors and Michelin stars. It further examines current and future trends adopted by businesses, like mobile phone room keys and street food vendors, to meet business objectives. The importance of professional skills, such as communication, are discussed, along with legal requirements and regulatory standards, including equipment maintenance and cleaning. Operational and marketing technology comparisons are made, followed by an investigation of customer decision-making factors and strategies for attracting and building a strong customer base. The report concludes with a summary of the key findings and recommendations.

Managing food
and
beverage operations

Table of Contents
INTRODUCTION...........................................................................................................................3
Various food and beverage operations ............................................................................................3
P1 Different types of businesses within the food and beverage industry ..................................5
P2 Different types of rating system used for food and beverage industry national and
internationally ............................................................................................................................6
P3 Current and future trend to adopted by food and beverage business to meet the business
objectives.....................................................................................................................................7
P4 Importance of having the professional skills in food and beverage industry........................7
P5 legal requirements and regulatory standards that food and beverages services outlets must
comply with, giving specific references to maintain and cleaning of equipment.......................8
P6. comparison of different operational and marketing technology in F&B businesses............9
P7. investigation of factors that influenced the customer decisions for choosing F&B outlet. 10
P8. Analysis of strategies for the purpose of attracting and building strong customer base.....11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food and beverages industry offers the services of the food and beverage meals to its
customers. It also provided the accommodation facility to the customers which means to stay in.
the main aim of this industry is focusing on gaining the trust and their loyalty. There are so many
sectors which provided safe and hygiene meals outside the home. It also highlighted the various
food and beverages operations which concerned with the various types of food elements and
different types of business within the food and beverage industries. It also included the different
types of rating system method used for food and beverage nationally and internationally and it
shows the Current and future trend to adopted by food and beverage business to meet the
business objectives. This report will study on the Importance of having the professional skills in
food and beverage industry and also there are some points which shows the legal requirements
and regulatory standards that food and beverages services outlets must comply with, giving
specific references to maintain and cleaning of equipment(Becker and et.al., 2018).

Various food and beverage operations
Food and beverage operations is concerned with the various provision of the variety of
beverages and foods within the business. There are millions of food and beverages is provided
meals of a day with wide range of variety in service of food operations. There are so many
qualities of mangers in food and beverage operations such as merchandising, skills in marketing,
training, customers relations, staff development, financial management, operational management
and team development which is necessary for business management of both the sequence of
service and the processes of customers which is ultimately for the survival of business.
There are variety of food elements which make up the beverage and food operations and
it can be summarised into 8 stages for the food service cycles. It meets through the logical
sequence for determining the needs of markets which operations is checking through it actually
being achieved or not. There are some point concerned about food and beverage service
operations.
 Consumers and market:- From the food and beverage operations the future and existing
customers needs and also the potential ability to serve in the market by the F&B
operations.
 Policy and objectives:- The operational methods which are used for guiding about the
choice.
 Customers service and specifications:- range of decisions and different types of menu
and the list of beverage which has been provided as well as the other services and also the
levels of services which is offered and charged the prices(Bigliardi and Galati, 2013. ).
 Facilities:- The design, planning and capability of operational for the facilitates. It also
supports the specification of customer service for the equipment and plants.
 Purchasing:- developing the power of purchasing, stock control and storage methods
which actually meets the needs and demands of the production of food and provision of
beverage and other services which has been provided.
 Production and services:- for the requirements of specification of customer services and
all the methods Which has been supported by using the efficient production of food and
services of beverages.
 Control cost and revenue:- it maintains all the system of the revenue of accounting and
also monitoring and controlling the material cost, overheads and labour.

 Monitoring of customers satisfaction:- from the regular checking and extent of the
operational meeting it fulfils the needs of customers and also achieving the satisfaction of
the customers.
P1 Different types of businesses within the food and beverage industry
There are so many things to analyses these sectors for the operation approaches of business it is
based on overall market share. The following options are share to explore the different types of
food service operations:-
Commercial operator:- It makes up the largest segment of the food and beverage operations
with just over the 80% of market share. It made up and provides the catering, quick service
restaurants, drinking establishment and full service restaurants which look at those more details.
Quick service restaurants:- it formerly known as the fast food restaurants which makes up with
the total sales of food. The prominent portion of the all sectors of food generally caters of both
the visitors and residents and also represented in the area which is conveniently accessed both.
Brands, franchises and chains dominate the quick service restaurant. This sector made so many
steps which move away from the traditional image of fast foods and styles of services. It
dominates with both the services such as food fast and fast food. It familiarity and convenience
the key sectors such as stand-alone locations and drive through locations.
Full service restaurants:- it perhaps the full services restaurants with most fluid the food and
beverage services for adjusting the operations and changing the demands of the marketplace.
Expectations of the customers are much higher than the quick service restaurants. All the menus
offered variety of things but in genera it reflects the image of the restaurants or all the desired of
the consumers. It includes major segments such as the casual/family, ethnic, fine dining and
upscale casual etc(Davis and et.al., 2018).
Catering and banqueting:- catering make up the total share of the food and beverage services
and also it comprises the served food by the catering business at banquets and there are so many
special events at diverse set of venues. Catering business is the biggest challenge for the episodic
events of nature and handling the issues of food and larger group safety of food. It includes the
conference centres, catering companies, wedding menus, festival food coordinators.
Non commercial:- all the non commercial food services will make the small share of the market
and there are some benefits inherent the models of the business. The operations cater the

predominately to the customers with limited choice or selections which given their occupations
and locations.
Institutional:- for running a predetermined contract it includes so many sectors such as the
prisons and detention of other facilities, cruise ships, hospitals, airports and other transportation
terminals and operations.
Accommodation food service:- it involves all the bras, hotels, restaurants and room services,
self service dining operations. Hotel and restaurants usually open to reliant and public for the
patronage in the addition of the business for the guests of the hotels. From the collaboration of
the chain of hotel and chain of restaurants have seen reliable for pairing with the restaurants and
hotels.
Vending and automated food services:- it's not generally as the part of the foods and beverage
sectors, vending and automated services significant the account of sales for both the large and
small food services and it also provided the accommodations.
P2 Different types of rating system used for food and beverage industry national and
internationally
Rating system is a system has evaluated to provide the food services. Rating system is used to
measure the level of performance, its process and procedures which has been followed in food
and beverage industry. All countries have set their standards and also follow the different
methods of rating system which evaluate and measure the services of quality. There are various
types of rating system which is used for the food and beverage industry:-
Scores on the doors:- this rating system used to measure the hygiene and safety for the food
which introduced cafe and restaurants. It is awarded and praised by the environmental health
officers of the restaurants and cafe which provide the better quality of foods to its customers. The
main aim of the government in food and beverage industry which adopted the score on the door
system and according to the score level of foods hygiene and safety, then it scores will display on
the doors of the shops. The starts or score which given for the hygiene level products and from
that practices of food safety, it indicates the 4 stars for good hygiene and safety of the food, 3
stars indicates the level of general standard of food and also indicate the attention needs which
has been made for getting the higher results and also there are no grades which measures the
higher issues for the safety of food and hygienes(Ghobadian, Stainer, Liu and Kiss, 2016.).

AA Rosettes:- the rating system inspect and assesses the entire meal which is served and it also
gives ratings according to the scale 1 to 5 and all the ratings given by the AA inspectors for the
same food and beverages business, outsides guiding of influence which are not considered.
Michelin stars:- The method of rating system is only used to measure the quality of services
which offered by food and beverage industry. This system is used for giving the awards and
scale up to giving the 3 stars. The rating system not consider the interior decoration, quality of
service offered and table setting of the cafes and restaurants. The rating and stares is given on the
basis of the personality, technique used, quality of food and uniformity for making the food. It
also considers the forks and spoons for used to describing the styles.
P3 Current and future trend to adopted by food and beverage business to meet the business
objectives
Every business includes the food and beverage business needs to adapt to meet the trends and
fulfil the needs and wants of the customers which satisfied the customers. It also brings the
loyalty of the customer which meet the goals and objectives of the business. It also focuses to
meet the expectations of the customers to meet the various trends.
Mobile phone as room key:- All the hotels and restaurant provided the facility of meals and
accommodations to the customers. This sector is growing globally and also has the greater
competition for order to gain the competitive advantages which every one has to adopt the latest
technologies and new strategies. Mobile phone as room key is a new trend which is adopted by
the hotels and restaurants. It lacks the interaction of all the human resources of staff with the
customers which positively impact the business.
Street food vendors:- the street food vendors offers the get ready to eat and taste the food and
beverage services to the costumers which operate the business from the spaces of public. The
sector of business is growing day by day and generating competition in market. Street vendors
attract the customers by using their skills and some markets trend to retain the customers.
 The fast food services of the gourmet in toady's world impact the customers in positive
way.
 Street vendors offers healthy food such as mixed dishes which satisfy the needs of
customers(Weber and Saunders-Hogberg, 2018).

P4 Importance of having the professional skills in food and beverage industry.
Food and beverages industry provides different types of meal services to its customers. This
sector of business includes cafes, hotels, restaurants and catering services etc. it is growing in the
market day by day which sustain in the competitive market. There are some management skills
which are explained below:-
Communication skills:- Employees which are excellent in the verbal communications which
effectively convince and communicate with the customers for buying the foods and products for
earning the loyalty of the customers.
Teamwork skills:- in food and beverage industry team must work to satisfy the needs of the
customers. The main aim is too managing the team work properly and also leads to make the
customers happy. From this overall business also earn the goodwill.
Customer handling business:- It is very concerned about the work and also it does their best for
providing the best experience to their customers.
By providing the best services to customers, it easily attracts the customers which bring
the loyalty and keep the customers happy to prosper the competitive market.
P5 legal requirements and regulatory standards that food and beverages services outlets must
comply with, giving specific references to maintain and cleaning of equipment.
There are some legal standards which has been provided by the government for food and
beverage industries in order to lower down the incidence the food-borne the sickness which is
mandatory for the food and beverage industry to follow the rules and regulation which provided
the safety and hygiene food to its customers. There are some requirements and regulatory which
follow the standard for storing, preparing and serving the food.
 Storage temperature:- From the management of the business it has to maintain the
storage the temperature of food and beverages in ordered to keep the healthy and
hygienic.
 Personnel hygiene:- the cooking staff of the business has to ensure the personnel
hygiene while preparing the food in order to avoiding the cross contamination and
contamination. Its necessary for the premises to keep free from all the insects of the and it
is required and important to keep their finger nails are trimmed and clean.
 Preparation methods:- it should ensure that all the working materials when the food and
beverages is preparing then it includes the cleanliness and safety. It also involves the

chopping broads, utensils of cooking and checking whether it is sanitised and clean or
not. When all the works is under the processing then its compulsory for all to wear and
use the clean hand gloves, aprons and head wears which is useful(Wood, 2018).
 Cooking methods:- the temperature where the food is being cooked and checked and all
the methods while the cooking is in order to maintain the hygiene and safety of the
products.
 Cooling and storage:- after all the methods it includes the measures of the safety which
is preserved the definite temperature for order to maintain the cleanliness and hygiene.
Management of the food products should properly store in cool place from that it doesn't
get contaminated.
 Reheating:- If the products of the food is reheated when it needed then its reheated in
proper temperatures with proper hygienic and safety.
From the food and beverage industry it should follow the certain regulations which follow the
legal requirements for ordering to supplying the health, safety and hygiene products and
beverages. From that in global market it will maintain its goodwill and some legal requirements
it needs to be followed by the food and beverages industry for health and safety at work. There
are some industries which are fails to do and losses the customers and also being fined and
imprisoned by the government's health and safety department. It also facing the closing down of
their business sectors.
P6. comparison of different operational and marketing technology in F&B businesses.
Operational technology – operational technology helps in detecting the damages or
changes in the physical processes through proper monitoring and control to ensure safety
management(Cetindamar, Phaal and Probert, 2016). Operational technology in food and
beverage industry helps in providing better customer service which in turn will help in retaining
the existing customers as well as attracting new customers.
For example: Kit-kat uses power monitoring and machine automation in order to reduce
technical and business risk which in turn has helped in maintenance of personnel and operations.
Hence, advancement in operational technology has helped the company in improving its
performance by better monitoring and control; which in turn has lead to improvement in quality
as well as restoration of products efficiently. Thus, the operational technology played a huge role
towards the attainment of their business objectives.

Another example is of Starbucks, the company has started an online community ' My
Starbucks idea' where people can share their idea, experience, opinion and expectation which in
turn would help the company in improving its performance.
Marketing technology – there has been constant innovation in the marketing technology
which has helped in better marketing of the business towards the attainment of their objectives.
For example: Starbucks has started 'tweet – a – coffee' service through which customers can send
gift cards to their friends so that even they can have a coffee at discounted price(Melián-
González and Bulchand-Gidumal, 2016). This strategy has played a major role in increasing the
sales of the company.
Another example is of of Kit-kat. The company used crowdsourcing initiative to market
the product of the company. This has helped the company in promoting its brand because of the
power of crowd. Under this technology, the fans vote their view on potential concept such as
flavour on the Facebook page of Kit-kat. Thus, this technology has not only helped in promoting
the product but has also helped in increasing the sales of the company. Thus, it has lead to
improvement in the performance of the Kit-kat.
P7. investigation of factors that influenced the customer decisions for choosing F&B outlet.
There are various factors which have influenced the decision of customers towards
choosing a particular food and beverage outlet. The most important factor is taste and quality of
food offered by the outlet. Depending upon the taste of food provided by the outlet, a customer
makes his/her choice regarding which outlet to choose(Pansari and Kumar, 2017). The brand
which provides food of better taste and quality would be preferred over the others because now-
a -days people are very concerned regarding the health and no person would compromise in
terms of the health because of the poor quality of food supplied by the outlet.
Another important factor that has influence on the customer decisions is location.
Obviously customers will prefer that outlet which is situated at a premium location as it
contributes a lot towards the enhancement of customer satisfaction. Not only the location should
be at premium place but also it should also be convenient for the customers to arrive there. The
last factor is media(Xu, Peak, and Prybutok, 2015). Media influence the customer decision to a
great extent. The degree to which the outlet advertises its brand create an impact on the mind of
the customers and their decisions are influenced by it.

Thus it is very important for all the food and beverage brands to focus on the above 3
factors so as gain the competitive advantage over its rivalries as this will in turn help the brand to
survive and grow in long run.
P8. Analysis of strategies for the purpose of attracting and building strong customer base.
There are various kinds of strategies that play a huge role in attracting and building
strong customer base such as special offers, happy hours, lowering the price and promoting the
brand on digital platform(Chungyalpa and Bora, 2015).
Special offers not only help in retaining the existing customers but also help in attracting
the new customers. For example: Starbucks provides various kinds of coupons and offers to its
customers which has fostered the sales of the company by increasing its customer base such as
by rewards on Starbucks cards.
Happy hours refers to the specific time period in a day at which the outlet would provide
food at a discounted price. The basic motive behind fixing happy hours in a day is to earn
maximum profits.
On the other hand, another strategy is lowering the price. By lowering the price; company
is able to gain the competitive advantage over the other brands and is able to beat its competitors
through the increase in their revenue(Robertson, 2017). Even promotion on digital platform
contribute a lot in grabbing the confidence of customers and attracting strong customer base.
Thus, all these strategies play a vital role in attracting and building strong customer base.
CONCLUSION
From the above report, it can be summarised that the company is order to attract and
build strong customer base adopted strategies such as happy hours, special offers, lowering the
price and promotion on digital platform. Apart from that, the key factors which influenced the
buying behaviour of the customers were found to be taste, media and location. Furthermore, the
legal requirement and statutory obligations necessary for food and beverage outlets were storage
temperature, personnel hygiene, preparation method, cooking method, cooling and storage.
Moreover, mobile phones as room keys and street food vendors were found as the recent trends
of the food and beverage industry.

REFERENCES
Books and journal
Becker, G. and et.al., 2018. System and process for managing preparation and packaging of food
and/or beverage products for a precise delivery time. U.S. Patent Application
15/970,468.
Bigliardi, B. and Galati, F., 2013. Innovation trends in the food industry: the case of functional
foods. Trends in Food Science & Technology. 31(2). pp.118-129.
Cetindamar, D., Phaal, R. and Probert, D., 2016. Technology management: activities and tools.
Macmillan International Higher Education.
Chungyalpa, W. and Bora, B., 2015. Towards Conceptualizing Business Strategies. International
Journal of Multidisciplinary Approach & Studies. 2(1).
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Ghobadian, A., Stainer, A., Liu, J. and Kiss, T., 2016. A computerised vendor rating system.
In Developments in Logistics and Supply Chain Management (pp. 103-112). Palgrave
Macmillan, London.
Melián-González, S. and Bulchand-Gidumal, J., 2016. A model that connects information
technology and hotel performance. Tourism Management. 53. pp.30-37.
Pansari, A. and Kumar, V., 2017. Customer engagement: the construct, antecedents, and
consequences. Journal of the Academy of Marketing Science. 45(3). pp.294-311.
Robertson, J., 2017. Marketing strategies to expand Venues and to attract new clients.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of Cleaner Production. 195.
pp.963-977.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Xu, C., Peak, D. and Prybutok, V., 2015. A customer value, satisfaction, and loyalty perspective
of mobile application recommendations. Decision Support Systems. 79. pp.171-183.