Assignment: Food and Beverage Operations Management
12 Pages4179 Words289 Views
Added on 2020-12-10
Assignment: Food and Beverage Operations Management
Added on 2020-12-10
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Managing food and beverage operations
Table of ContentsINTRODUCTION...........................................................................................................................3Various food and beverage operations ............................................................................................3P1 Different types of businesses within the food and beverage industry ..................................5P2 Different types of rating system used for food and beverage industry national andinternationally ............................................................................................................................6P3 Current and future trend to adopted by food and beverage business to meet the businessobjectives.....................................................................................................................................7P4 Importance of having the professional skills in food and beverage industry........................7P5 legal requirements and regulatory standards that food and beverages services outlets mustcomply with, giving specific references to maintain and cleaning of equipment.......................8P6. comparison of different operational and marketing technology in F&B businesses............9P7. investigation of factors that influenced the customer decisions for choosing F&B outlet.10P8. Analysis of strategies for the purpose of attracting and building strong customer base.....11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTIONFood and beverages industry offers the services of the food and beverage meals to itscustomers. 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 manysectors which provided safe and hygiene meals outside the home. It also highlighted the variousfood and beverages operations which concerned with the various types of food elements anddifferent types of business within the food and beverage industries. It also included the differenttypes of rating system method used for food and beverage nationally and internationally and itshows the Current and future trend to adopted by food and beverage business to meet thebusiness objectives. This report will study on the Importance of having the professional skills infood and beverage industry and also there are some points which shows the legal requirementsand regulatory standards that food and beverages services outlets must comply with, givingspecific 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 ofbeverages and foods within the business. There are millions of food and beverages is providedmeals of a day with wide range of variety in service of food operations. There are so manyqualities of mangers in food and beverage operations such as merchandising, skills in marketing,training, customers relations, staff development, financial management, operational managementand team development which is necessary for business management of both the sequence ofservice 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 andit can be summarised into 8 stages for the food service cycles. It meets through the logicalsequence for determining the needs of markets which operations is checking through it actuallybeing achieved or not. There are some point concerned about food and beverage serviceoperations.Consumers and market:- From the food and beverage operations the future and existingcustomers needs and also the potential ability to serve in the market by the F&Boperations.Policy and objectives:- The operational methods which are used for guiding about thechoice.Customers service and specifications:- range of decisions and different types of menuand the list of beverage which has been provided as well as the other services and also thelevels 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 alsosupports the specification of customer service for the equipment and plants. Purchasing:- developing the power of purchasing, stock control and storage methodswhich actually meets the needs and demands of the production of food and provision ofbeverage and other services which has been provided.Production and services:- for the requirements of specification of customer services andall the methods Which has been supported by using the efficient production of food andservices of beverages.Control cost and revenue:- it maintains all the system of the revenue of accounting andalso monitoring and controlling the material cost, overheads and labour.
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