Managing Food and Beverage Operations: PDF

Added on - Nov 2020

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Managing FoodandBeverage Operations
Table of ContentsINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4P1. Exploring different types of business within the food and beverage industry.................4TASK 2............................................................................................................................................6P2. Explain different rating system used for the food and beverages industry in UK andinternationally.........................................................................................................................6TASK 3............................................................................................................................................7P3. Discussing the current and future trends affecting food and beverage businesses..........7M1. Analysing current and future trends that are affecting food and beverages businessesproduct and services to meet business objectives...................................................................8D1. Critically analysing different type of food and beverage businesses that adapted recenttrend to meet business objectives...........................................................................................9TASK 4............................................................................................................................................9P4 Demonstrating professional food and beverage management skills within a food andbeverage organisation.............................................................................................................9P5. Explaining the legal requirements and regulatory standards that food and beveragesservice outlet must comply...................................................................................................10M2. The importance and value of professional food and beverage legal and regulatorystandards on operational performance and the consequences on performance if they are notadhered to.............................................................................................................................11TASK 5..........................................................................................................................................11P6. Comparing and contrasting different operational and marketing technology for a range ofdifferent types of food and beverage businesses..................................................................11M3. Evaluating how digital technology enhances business performance to meet businessobjectives..............................................................................................................................12TASK 6..........................................................................................................................................12P7. The factors influences the consumer's decision on choosing food and beverages outletsthey choose...........................................................................................................................12
P8. Analyse strategies used in a range of food and beverage outlets to attract and build a loyalcustomer base.......................................................................................................................13CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................15
INTRODUCTIONFood and services operations includes many activities that engage staff right from buyingraw material, preparing food and beverages, keeping stock of material, managing quality ofservices on daily basis, arranging various catered events. Most essential part is analysingbusiness outcomes to make decision for future policies. The present study will explain differenttypes of businesses within food and beverages industry. It will different rating systems used forindustry nationally and internationally. It will discuss current and future trends affecting foodand beverages businesses. Furthermore, assignment will explain legal requirements andregulatory standards comply with food and beverages services outlets.TASK 1P1. Exploring different types of business within the food and beverage industry.SectorDescriptionAdvantagesDisadvantages1RestaurantIt is an institution withinfood and beverage sectorswhich prepare and servesdifferent varieties of foodand drinks to the guests inreturn of the cash.Provide jobopportunity for allage group,tremendousemploymentgrowth and careeradvancementopportunities, greatopportunities ofincreasingnetworking.Flexible workinghours.The shift time may not beaccording to the employeespreferences, customer rudebehaviour can be intolerable.Sometimes an employee have todo extra works with no extrapay.2CateringServicesCatering is the business ofproviding food services at aoutside sites such as hotels,pub, aircraft, gardens, parkor any event venue.Employers can getto work in differentlocations.Flexibility andscheduling, aperson can also optThe job can take the whole dayof the employees, an outdoorlocation the employeesometimes has to do more hourjob without taking a break. Thepayment can not be same all the
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