Analysis of Food and Beverage Industry Regulations

This assignment requires an in-depth analysis of the regulations and laws related to the food and beverage industry. The content includes a list of references from various sources such as academic journals, books, and online articles. The student needs to analyze these resources and provide a comprehensive report on the regulations and laws governing the food and beverage industry. This includes discussing the impact of state competitive food and beverage regulations on childhood overweight and obesity, implementing non-regulatory food safety management schemes in New Zealand, measuring food and beverage service quality in spa hotels, enhancing the international competitiveness of Indonesian food and beverage industries through facilitating the adoption of quality assurance programs, and more.

Managing Food and
Beverages Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Presenting different types of businesses within the food and beverage industry..............3
TASK 2............................................................................................................................................5
P2 Presenting different rating systems used for the food and beverage industry nationally and
internationally.........................................................................................................................5
TASK 3............................................................................................................................................7
P3 describing the current and future trends affecting food and beverage businesses............7
TASK 4............................................................................................................................................7
P4 Presenting professional food and beverage management skills within a food and beverage
organization............................................................................................................................7
P5 Presenting the legal requirements and regulatory standards that must comply by food and
beverage service.....................................................................................................................8
TASK 5............................................................................................................................................9
P6 Compare and contrast different operational and marketing technology for different types of
food and beverage businesses.................................................................................................9
TASK 6..........................................................................................................................................10
P7 Presenting factors that influence the consumers’ decision..............................................10
P8 Presenting different strategies which is used in food and beverages industry................11
CONCLUSION ............................................................................................................................12
REFERENCES .............................................................................................................................13

INTRODUCTION
Food and beverages operations have their own importance in the hospitality industry.
These operations help to manage food items in an effective way. The aim of this industry is to
provide a deep knowledge related to operational skills which are required to work in a food and
beverages industry. Report explain different types of business within a food and beverage
industry and also describe rating system which are used in an industry or in hotels. Report
describe the current and recent trends which affect industry and demonstrate professional foods
with food and beverages organization. It also compare and contrast different operational as well
as marketing technology for an industry. It also describe the factors which influence the
consumer decision and further describe the strategies which are used to attract loyal customers.
TASK 1
P1 Presenting different types of businesses within the food and beverage industry
Sector Description Advantages Disadvantage
s
Example Employer
Popular
restaura
nt
These provide
comfortable
seating area
and take
charges for
meal
Under this, it
provides
opportunities
to broaden
the career
into other
sectors and
employer
can also
have some
career
advancement
prospects.
There are no
social hours
providing to
the
employers of
their
employees.
Taste of Nawab is the famous
restaurant in UK.
Website: www.tasteofnawab.com
Hospital
Catering
These are the
services which
are provide in
Prestige is
the biggest
advantage
Odd and long
hours of
work because
Catering services International is
an example of UK who provide
best food quality services to their

hospitals only.
This catering
are provide
food services
to their
customer as
per prescribed
by doctors or
hospitals.
and it
provide
many
learning and
development
as well as
healthy food.
hospitality
sector have
no fix time.
customers.
Website:
www.cateringservicesinternationa
l.co.uk
Hotel These are
services which
provided
accommodatio
n as well as
food restaurant
services for
their
customers.
Prestige,
good amount
of pay are
the biggest
advantage
for the
employees
who work in
hotel.
Further
customer
also give tip
to them for
their extra
facility.
Lack of
career
advancement
is he
disadvantage.
Hilton is a best example in UK
which operates its unit in more
than 85 countries.
Website: www.hilton.com
Theme
Park
It is an
amusement
park which are
develop for
entertainment
purpose and
also provide
Sociable
hours of
work.
Poor pay is
consider an
disadvantage
for the
workers
Thorpe Park is an example of
theme park in UK.
Website: www.thorpepark.com

food services
to their
customers.
Retail
Store
This business
sector provide
best quality of
food and
products to
their
customers
Sociable
hours of
work
Lack of
further
opportunities
to employees.
TESCO is one of the leading
retailer store in UK who provide
food services to their customers.
Website: www.tesco.co.uk
Cultural
and
heritage
fast
food
This is a sector
which provide
a healthy and
friendly
environment
to the
customers
through food
services
Prestige is
consider as
an advantage
Poor pay to
the
employees
Baran Rolls is an example of
Cultural and heritage fast food
services in UK.
Catering This service
provide best
food on
special
occasion such
as event or in
weddings
Provide
healthy food
and pay
good amount
to the
employees
Lack of
career
advancement
Complete catering services is the
best and popular example in UK
of catering services.
Website: www.complte
cateringservice.com
Food
service
(contrac
t
Catering
It is a business
who provide
food service in
a remote site
no stress
related to
work and it
also provide
good
It includes
high cost that
are associated
with catered
meals
Top Hat Catering is an example
Website:
www.tophatcatering.co.uk

) opportunities
for their
future
improvemen
ts.
Street
food
stalls
Food is
provided to
remote area.
Learn new
things and
interact with
new people.
Lack of
career
advancement
Camden market
Shoppin
g centre
food
mall
This are
situated in
malls and
provide best
quality of food
Prestige is
consider as
an advantage
It includes
high cost
Westfield Carousel
TASK 2
P2 Presenting different rating systems used for the food and beverage industry nationally and
internationally
There are so many rating system used in different hotel some of them are as follows:
Scores On The Doors: This award is used for publication or display of food hygiene as
well as food safety inspection result for the food business (An, 2016). Under this, regulatory
inspection results are used in order to provide grading system to the hotels.
AA Rosettes: it is an award which is given to restaurants for the best quality of food
service. The award is given not just for the best quality of food but for entire meal which also
includes ancillary item which are served on a table. It is a first UK scheme for assessing the
quality of served food.
Michelin Stars: This is a three star rating system in which 1 star is for very good
restaurant, 2 star for excellent cooking, 3 star for exceptional cuisine. Under this rating system,
many restaurant achieve 3 three star mostly.

Hotel star: this award is given on the basis of five star rating system in which 1 and 2
star is given to those hotels who meet the basic needs, while three star is for high service and
some additional amenities, four star is for providing superior property and varieties of amenities,
five star is for luxury settings and flawless guest service (Bajaj, 2016).
Hotel Description Rating system
One star
hotel
This type of hotel only provide basic need to their
customers and open 7 days a week. It have at least
five bedroom with a restaurant who serves lunch,
breakfast and dinner facility (Chen and et.al.,
2015).
Hotel star
Two star
hotel
Have high standard of cleanliness, hospitality as
well as good maintenance.
Hotel star rating system
Three star
hotel
Well maintained bedroom, with some more extra
facility such as internal telephone system, wi-fi in
public areas.
Michelin Stars
Four star
hotel
24 hours services provided to their customers with
some upgrade facility and have higher staff levels
and restaurants are open for resident as well as
non- residents too.
AA Rosettes
Five star
hotel
Best parking service, well furnish furniture room
with additional facility such as second dinner area,
business centre and spa.
Scores on the doors
TASK 3
P3 describing the current and future trends affecting food and beverage businesses
There are so many new trends that affect food and beverages industry in positive as well
as negative way some of them are as follows:
Mobile phone as room key: It is one of the most advance and latest technology which is
used by the food and beverage industry (Cousins, Lillicrap and Weekes, 2014). Under this
facility, a room key is a not given to the guest and even they use their own phones asthe key. It

is an advance technology which most of the five star hotel are used. By using this technique,
food and beverage industry will easily provide positive outcome which help to attract their
customers in wide range.
Uber Eats: It is one the most advance and common technique used by the Uber under
which customer placed their orders and they send a person to deliver the food as quickly as
possible. The biggest advantage of using Uber eats is that it provides some discount coupons for
their regular customers in order to attract new ones.
Gourmet fast food services: It is an cultural idea that links with some culinary art which
is mostly used by the food and beverage industry in order to attract many customers towards
them (Datar and Nicosia, 2017). Under this service, food and drinks are packed in such a manner
which automatically draw attention of many. That is why industry uses this service.
App based services: Under this service, customer can place their order without
exercising much. Hence the biggest advantage of using this service is that customer get food
with best quality and fast delivery services.
Fusion cooking: It is an art of cooking under which chef combines different element of
culinary tradition which most of the customer like. Therefore, it is another new trend which a fast
food industry uses. By using different fusion cooking style, it will direct provide positive impact
upon the food and beverage industry by enhancing their sales.
TASK 4
P4 Presenting professional food and beverage management skills within a food and beverage
organization
Communication skills: Professionals who work in a food and beverage industry must
have good communication as well as presentation skills which will help them to attain their
customers (Davis and et.al., 2018). A good presentation will definitely help to attract wide range
of customers. In addition to this, having a personal strength which work as a bridge between
disengagement and serving customers as a key skills.
Discipline: Professional who in a food and beverage industry must have good discipline
that is required in order to deliver the best and top quality of service in a hotel or a restaurant.
Discipline is related to attaining heir up coming guest in proper way and treat them in better way.
Having good and strong confidence makes a manager of a hotel best among all.

Leadership Skills: Professionals of food and beverage industry must have enough
leadership qualities because they are the person who lead a team in better way and helps to
maximizes the company’s profit as well as productivity which is only possible through good
leadership qualities.
Management Skills: They should also know all management skills such as arrangement
when customers arrives. Having a good management skill in professionals in the food and
beverage industry will automatically draw attention of many people towards them (Giritlioglu,
Jones and Avcikurt, 2014). A good management will further assist to maintain or sustain their
brand image in market.
P5 Presenting the legal requirements and regulatory standards that must comply by food and
beverage service
The legal frameworks decided by government for food and beverage industry are as follows:-
Food Standard Act, 1999: the main purpose of this act is o establish many standard
agency and provide knowledge related to food and safety standard. Further, it also set out to
protect public health in relation to food (Hasan, 2018). The main responsibility of this act is to
remove all unnecessary things from the food which may cause harm to the public health while
eating. Therefore, every business or restaurant who provide food facility to their customer must
comply with it. The business must ensure that labeling and advertising as well as presentation of
food does not mislead any customers and if done then it will cause some major issue.
General Food law: As per the regulation act 2002, that provide general food safety law
which a business must comply with. To place safe food in market for traceability or presentation
of food (Laws and Regulation related to food, 2018). If any business is going to advertise the
food then it is their responsibility to provide all necessary information and must sure that the
quality of food must be up to the mark that it will not cause any harm to their customers health.
The food hygiene regulation also states that the food which brought from market should also be
safe and the business should also be comply with hygiene of foodstuff and general hygienic
requirements.
Other regulatory standard: The food industry or restaurant must follow all basic
requirements such as cleanliness, maintenance etc. The utensils which a restaurant used while
serving or cooking food should be clean, the floors and walls of a restaurant should be clean and
the quality of food should be good (Long, Looijen and Blok, 2018). The ingredients which a

business uses while cooking the food should also not be outdated because it may cause food
poisoning. Waiter of chef also uses gloves, head caps in order to keep the food safe until serving.
TASK 5
P6 Compare and contrast different operational and marketing technology for different types of
food and beverage businesses
Operational Technology : It is a system of hardware and software which detect or cause
some changes through direct monitoring of their managers which help to raise their profit as well
as sales.
Monitoring the equipment: For a food and beverage industry, it is quite necessary to
look after all the equipment that are used to keep the food healthy and safe. Such as the
temperature of fridge should be minimum and as per the requirements (Nam, Kim and Carnie,
2018). while on the other side, cooking temperature should also be minimum because at high
temperature he food may be overcooked which is not safe for he health.
Stock Taking: It is another operational technique which is also used by food and
beverage industry. Stock should be checked in order to identify the usage of food. By taking
stock which will help to know which food item is used in frequent manner. Therefore, it is
necessary to keep maintaining inventory for a business.
Marketing technology: This is a promotional tool which help to enhances their sales by
using some additional promotional techniques which are social media, Facebook and websites.
CRM system: It is a software which is actually designed to store the data in a computer which
help a company to reduce the amount to time which they takes to win their own business. It can
be done by improving marketing efforts and creating strong and better relationship with their
customers as well as dealers of food and beverage industry.
Social Media: it is the best marketing technology which food and beverage industry is
also uses in order to make heir industry expand. Under this, they uses different media to attract
their customer and uses Facebook and Twitter to show the new offering for each and ever food
restaurant.
Impact: This advance technology helps to meet their all business objectives and goals
such that through social media, business can easily display all new offering so that people know
about it and which will help to enhances their business’s profitability as well as productivity

(Pomeranz and et.al., 2018). In addition to this, digital technology also such as e-mail, E-
brochures ar uses by the business in order to raise their brand image in market. Therefore, this
creates positive impact upon company’s image.
TASK 6
P7 Presenting factors that influence the consumers’ decision
Basis Boutique Coffee Bar Trew Era Cafe Hilton Hotel
EPOS system Used EPOS system Not used Used EPOS system
Credit card facility Have credit card
facility
Have credit card
facility
Credit as well as
cash facility
Promotional
technique
Uses advertisement
and social media as a
promotional tool
Uses advertisement
and newspaper as a
promotional tool
Only uses social
media and internet
as a promotional
tool.
Pricing Uses fixed prices and
various discount
offers for their regular
customers
Offer services and
products at such a
cheap rate as
compared to others
Uses, discount offer
and seasonal pricing
strategy to attract
customers
Other loyalty
cards
Did not uses any
loyalty card
Did not uses Uses loyalty cards
to maintain their
customer base.
There are so many factors that influence customer decision and as a result food and
beverage industry. Some of them are as follows:
Pricing technology is the most affecting factor that influence customer’s decision. It has been
analyzed that people generally prefer those places who provide food at such a cheap rate but with
a good quality (Salim and et.al., 2018). On the other side, if the restaurant provide high cost food
then customers shift from it and choose another one.
Convenience is that another factor that affects customer’s decision. People also prefer the
convenient location of the fast food because it will help them to save their time as well as money.

Taste and quality of food is another factor that also influences the customers decision. In today’s
people are so conscious related to their health therefore they prefer to go those restaurant who
provide best quality of food. And if not then they easily shift their buying power into another.
Health is another factor that also convince customer to change their restaurant. Being healthy is
the foremost requirement which every individual wants and out of 100 almost 70 percent people
are health conscious (Valta and et.al., 2015). Therefore, it is considered as a most important
factor that also affect customers decision.
Best customer service is another factor that also affects customer’s decision. A good
management and operational will automatically affect every user and as a result it will help to
enhance their profit level. If the customer service is poor then customer decision will influence.
P8 Presenting different strategies which is used in food and beverages industry
There are so many strategy which food and beverage industry uses some of them are
as follows:
Social media as a promotional tool: Currently, the food and beverage industry also uses
social media because it creates positive impact upon business. Instagram is one of the best and
biggest platform where a business can easily thrive through social media. Business uses this in
order to present their new offerings so that people come to know about this. Facebook and
Twitter is another social media strategy which they can uses in order to attract wide range of
customers (Yen, Yeh and Lin, 2016).
Pricing: It is another new strategy which a food and beverage industry can uses such that
by offering different discounts based upon occasions which further help to maintain their
customer base. Seasonal pricing strategy is the best option which many business uses.
Brand positioning: It is quite essential for a business to create good brand image and
position and they should also set down their unique selling points in order to attract their
customers which further help to build a positive and brand image in market.
Product Packaging: It is another strategy which food and beverage industry also uses
because customers always judges the product through their packaging and it is one the most
marketing strategy on which marketers focus in the food industry. Further it helps the customers
to choose a product by seeing brand logo, menu card design as well as food presentation.
Discount and loyalty cards: It is one of the most popular strategy which food industry
also uses to sustain their customers base (Davis and et.al., 2018). As they uses seasonal pricing

strategy and in addition to this, they also uses discount offers and some loyalty cards o attract
their customers. They also offer some combo pack services and flat 30% discount offers to their
customers which help to draw attention of many users.
CONCLUSION
By summing u above report it has been concluded that food and beverage industry also
contributed good amount in the economy of a country. Report also describe some different food
business and the rating system which many hotel uses in order to maintain their brand image in
market. Project also present recent trends which affect food industry such as social media in
order to meet their business objectives. In addition to this, report also describe some professional
food and beverage management skills and some legal requirement which an industry must
comply with. Report present different operational and marketing technology in order to enhance
the business performance. Furthermore, pricing, taste and quality are some factors which
influence customer’s decision and also present some strategies which are used by food and
beverage industry such as social media, discount offers and presentation skills. Therefore, it has
been concluded that food and beverage industry have their own importance.

REFERENCES
Books and Journals
An, R., 2016. Fast-food and full-service restaurant consumption and daily energy and nutrient
intakes in US adults. European journal of clinical nutrition. 70(1). p.97.
Bajaj, S., 2016. Regulation of advertisement for food products in India—advertisement for food
products. In Food Safety in the 21st Century (pp. 469-477).
Chen, E. and et.al., 2015. Implementation of non-regulatory food safety management schemes in
New Zealand: a survey of the food and beverage industry. Food control. 4., pp.569-
576.
Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and beverage service. Hachette UK.
Datar, A. and Nicosia, N., 2017. The effect of state competitive food and beverage regulations
on childhood overweight and obesity. Journal of Adolescent Health. 60(5). pp.520-
527.
Davis, B. and et.al., 2018.Food and beverage management. Routledge.
Giritlioglu, I., Jones, E. and Avcikurt, C., 2014. Measuring food and beverage service quality in
spa hotels: A case study in Balıkesir, Turkey. International Journal of Contemporary
Hospitality Management. 26(2). pp.183-204.
Hasan, A., 2018. ENHANCING THE INTERNATIONAL COMPETITIVENESS OF
INDONESIAN FOOD AND BEVERAGE INDUSTRY THROUGH
FACILITATING THE ADOPTION OF QUALITY ASSURANCE
PROGRAMS. Jurnal Standardisasi. 18(3). pp.171-182.
Long, T. B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to
business models for sustainability in the food and beverage industry in the
Netherlands. Journal of Cleaner Production. 175. pp.82-95.
Nam, K. W., Kim, B. and Carnie, B. W., 208. The Classification of Design Elements for the
Food and Beverage Service Business: an Original Review for the Service Innovation.
Pomeranz, J. L. and et.al., 2018. Legal and administrative feasibility of a federal junk food and
sugar-sweetened beverage tax to improve diet. American journal of public
health. 108(2). pp.203-209.

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.
Valta, K. and et.al., 2015. Overview of water usage and wastewater management in the food and
beverage industry. Desalination and Water Treatment. 53(12). pp.3335-3347.
Yen, C. D., Yeh, C. H. and Lin, S. Y., 2016. Psychological empowerment and service
orientation: A study of front-line employees in the food and beverage
industry. Journal of foodservice business research. 19(3). pp.298-314.
Online
Laws and Regulation related to food. 2018. [Online]. Available through: <
https://www.nibusinessinfo.co.uk/content/overview-food-regulation-and-legislation>.

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