logo

Food and Beverages Operation Management : Assignment

   

Added on  2020-10-05

18 Pages5454 Words261 Views
MANAGINGFOOD ANDBEVERAGEOPERATIONS
Food and Beverages Operation Management : Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1...........................................................................................................................................3P1 Explore different types of businesses within the food and beverage industry, profiling a chosen business within each area of the industry .................................3TASK 2...........................................................................................................................................6P2. Different rating systems used for food and beverage industry nationally andinternationally:........................................................................................................................6TASK 3............................................................................................................................................8P3. Current and future trends affecting food and beverage businesses:.................................8TASK 4............................................................................................................................................9P4. Demonstrate professional food and beverage management skills within a food andbeverage organisation.............................................................................................................9P5 Explain the legal requirements and regulatory standards that food and beverage serviceoutlets must comply with, giving specific reference to maintenance and cleaning ofequipment. ...........................................................................................................................10TASK 5..........................................................................................................................................11P6. Compare and contrast different operational and marketing technology for a range differenttypes of food and beverage businesses.................................................................................11TASK 6..........................................................................................................................................12P7. Factors influencing consumers' decisions on their choice of food and beverage outlets:12P8. Strategies used in food and beverage outlets to attract and build a loyal customer base:13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................16
Food and Beverages Operation Management : Assignment_2
.......................................................................................................................................................16INTRODUCTIONFood and Beverages operation management deals with multiple activities that is engagedwith the staff members from buying raw materials, producing finished food and beverages,maintaining the service quality to the customers, keeping the inventory of materials, managingdifferent events associated with catering and analysing the whole businesses. It is crucial toprepare and deliver food and beverages product to customers that is conform to qualitystandards. To overcome improper or ineffective production procedures it is important to haveexcellent services , clean surroundings and inviting ambience. Quality standards are incorporatedin production activities by food and beverages operation managers through standard recipes,purchase specification and use of proper tools and equipments. This assignment covers aboutdifferent styles of food and beverages service outlets, rating systems and recent industry trends.Moreover, this assignment includes legal requirements and regulatory standards that food andbeverages outlets required. It emphasis on factors that influence the consumers decision andstrategies used in range of food and beverages to attract and build a loyal customer base. TASK 1P1 Explore different types of businesses within the food and beverage industry, profiling a chosen business within each area of the industryThere are various food and beverages sectors that are managing different operations whichincludes purchasing of raw materials, handling machinery to produce quality food, maintaining theinventory of materials etc. Some of the food and beverages sectors are discussed below with theirdescription, advantages, disadvantages and example of employer.S No.Sectors DescriptionAdvantages Disadvantages Exampleemployer1RestaurantA restaurant is a setup orestablishment thatThe mainadvantage ofThe maindisadvantageFive Fieldrestaurant in
Food and Beverages Operation Management : Assignment_3
prepares and serves drinksand food in return ofmoney that is either paidbefore taking meals orafter having meals.Restaurants varies withtheir appearance andoffers from location tolocation. It includes awide variety chef'scuisines and servicemodels.restaurant isthat customersprefers to grabfood anddrinks whenthey feelhungry.Restaurant hasto just focuson foodquality andtaste in thelocalgeographicalarea to run thebusiness ineffectivemanner.with therestaurant isthat is requiresa lot ofemployees inorder tofunctionsmoothly. Asmost of theemployeesworking inrestaurant getslow pay due towhich there ishigh employeeturnover rate.Identifyingand retainingcompetentemployees atlow rate isdifficult. London setupby TaylorBonnyman.WebsiteLink:http://www.fivefieldsrestaurant.com/2HospitalCateringservicesThe main purpose ofhospital catering servicesis to develop recipes,menu's that is taken intoconsideration with dieteticadvises, patients age andmedical condition.Hospital catering servicesare essential part of patientAs they servefor patientscare they arevery specificfor developingmenu chartsfor patient’sfood anddrinks. TheyThe maindisadvantagefaced byhospitalcateringservice is thatthere is highstaff turnoverrate, high staffOCS groupsetup byFrederickGoodliffe.Websitelink:https://www.ocs.com/uk/services/catering/hospital-
Food and Beverages Operation Management : Assignment_4

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Managing Food and Beverage Operations : Assignment Solution
|15
|5029
|323

Managing Food & Beverage Operations
|13
|3655
|48

Food and Beverages Operations Assignment (DOC)
|14
|4334
|347

Different Type of Businesses Within the Food and Beverage Industry
|18
|5881
|244

(solved) Managing Food and Beverage Operations: PDF
|14
|4609
|464

Food and Beverage Operations Management- Assignment
|17
|4387
|444