Managing Food & Beverage

This report provides a brief description of food and beverage management, including different types of businesses, rating systems, current and future trends, professional skills, legal requirements, operational and marketing technology, factors influencing consumer decisions, and strategies to attract and build a loyal customer base.

Managing Food & Beverage

Table of Contents.
INTRODUCTION...........................................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
This report gives the brief description of management of food and beverage business.
In this report it has been discussed about the different types of business related to this
industry. Followed by the different rating system used by such business organisations,
followed by the current trends influencing this business sector as well as the
legislations and impact of technology also has been discussed in this report.
Additionally, this report gives the short description of strategies followed by such
business in order to attract customer for stronger and loyal customer base.
P1 Explore different types of businesses within the food and beverage industry,
profiling a chosen business within each area of the industry.
The different types of business within the food and beverage industry can be
categorised in several parts such as
Quick service establishments
This type of business within food and beverage industry involves commercial
food service in the form of restaurants in which the customers demand for the
services that look garner quick snack, drink or meals. In such type of business
the employees generally associated are comparatively less. And these restaurants
are generally based on self services. Few of the examples of such quick service
snack and drink restaurants are Pizza Hut, Subway, KFC, McDonald's etc
(Subramaniam and Wareing eds., 2016).
Catering business
This type of food and beverage business generally seen on the special occasions.
The catering services business provides food and beverages generally based on
the prior contract. These services are generally observed in the birthday parties
and wedding and everything between them. This business includes larger
number of employees. This type food and beverage business is generally
seasonal as the business owner tends to get the most businesses during the
season of wedding. The capital invested in this business is generally very high.
Full service restaurants
This full service restaurant are the businesses of food and beverages in which the
typical restaurant tends to provide the eateries which feature full course meals,

drinks as well as some times it includes bar too. The general concept of this type
of business is the customer tends get seated at the table, the wait for the waiter to
take its order. Therefore, this type of full service restaurant business includes
themed restaurants, casual dining as well as fine dining.
P2 Explain different rating systems used for the food and beverage industry
nationally and internationally.
Food safety is a critical issue which need to be implemented throughout the food
chain ranging farm to the fork the customer. The restaurants could be identified
by its rating; these rating are based on the quality of services they provide. These
rating are variable depending on the nation i.e. some use star, symbols or
numbers depending on the system of nation. Stars are the most commonly used
technique for rating. Thus, ratings are based on the feedbacks of the customers.
Generally rating can be observed on the guide books, media, news papers, and
websites as well as at the lifestyle magazines. Moreover, there are some websites
that offers customers to give reviews and rating based on their experiences, this
type of rating has generally became popular now a days but most importantly
they are sometimes less reliable.
The rating system was stated due to poor services provided by the traditional
hotels and restaurants. Thus, the different techniques to rate an restaurant are
Star
It is the most commonly used techniques to represent the rating of the
organisation or food business. Stars are generally ranging from 1 to 5. Where 5
in the rating is considered to be excellent in the service while 1 star shows that
the service was the most unacceptable (Kasavan, Mohamed and Halim, 2018 ).
Symbol
The symbol may be another option in order to demonstrate the rating of any services
provided by the service provider to the service receiver. The symbol may be the sign
of plus (+) or any special character.
Number
Numbers are another method to represent the rating of any food or beverage
business outlet. These numbers are generically ranging from 1 to 3, where one

number means first class service while the 3 means the service was third class.
P3 Discuss the current and future trends affecting food and beverage businesses.
The current and future trend has significantly affected the food and beverage
business. The sectors it has affected could be discussed as
Changing consumer preferences
According to the current customer’s preferences, the bold and exotic favours,
snacking, health & wellness are the most liked element that has influenced the
customers (Mader, and et.al 2015).
Food safety and transparency
The food safety and transparency has influences the latest trends affecting the food
and beverage business as more and more customers wants there producers of food
must be green, the company must be charting the excess produced, as well as must
have sustainable usage of water, that means there must be proper control over water
usage. Moreover, customers like to be serving by the company which uses solar
power, reduce wasteful packaging and more. Additionally, there might be chances
that using these sustainable measures may be costly, but the company must adopt
these features that encourages green environment and aware of cost saving taxes.
Technology
As so many products are available at online store, food and Beverage Company too
had stayed in front of the technology. As large food business has already taken usage
of technology to cope up with the current market trend. Moreover, many of the
researchers had stated that with the digital era, there in not only transformation in the
lifestyle of the people but it has also transformed the food and beverage preference
of the customers. Trending flavours as well as unique packing styles some of the
innovative approach used by the owner of this business sector.
Mergers and acquisitions
In the latest trend, many of the food and beverages outlets has introduced the new
line of product or the products which are healthier or whose ingredients are healthier
to their existing foods and drinks. Therefore, rather than development of new
products within the operations of the company, these companies has acquired the
smaller businesses who are doing the same job. Thus, in this way the companies did

not had to invest much on the research and development of such products and thus,
the company has stayed above the all others.
P4 Demonstrate professional food and beverage management skills within a
food and beverage organisation.
The various professional food and beverage management skills must be possessed
by an individual are
Customer service
The professional food and beverage manager might sometimes have to interact with
the customers. Thus, being friendly as well as curious to help the customers will
make the customer to visit the restaurant more Offaly.
Attention to detail
Food safety, costs, food standards and more are the various element that the
professional manager of the food and beverage outlet has to check or has to keep an
eye over it. For ensuring the correct procedures (Radzi, Saidon and Ghani, 2016).
Leadership
Effective Leaderships are the role played by the professional food and beverage
managers, as they must lead the team in back house in managing the team during the
heavy shifts, resolving the conflicts as well as in getting the job done.
Management skills
Creating work schedules, pricing, cost and many more functions other than the
function of managing food and beverage, are the functions performed by the
professional managers of food and beverage industry (Shahidi, 2015).
Organisational skills
Managing schedules of work, cleaning of the premises, various shipment and many
more are the various skill associated with the professional of food and beverage
business. And these professional do these crucial jobs in an organised way.
Problem solving skills
To deal with the conflicts of the employees, irate customers as well as wrong stock

ordering are the part of such professional jobs. Thus, these professional must possess
the skill in order to overcome these issues.
Speaking skills
Giving orders to the staff or giving the cooking directions to the new employees as
well as communicating with the customers with accuracy are the various special
skill that must be possessed by the professional manager of the food and beverage
business.
Stamina
The professional must have enough stamina to stay standing all day long, and they
might have to stay near to the hot element. Thus, they must possess good stamina.
P5 Explain the legal requirements and regulatory standards that food and
beverage service outlets must comply with, giving specific reference to the
maintenance and cleaning of equipment.
Each food and beverage business has to follow the set rules and regulations of the
state in order to do business. Thus, here are the local agencies which are responsible
for the monitoring of such business practices and encourage the business outlets to
follow the guidelines according to the procedures and guidelines of the state.
HACCP
This is one of the basic requirements for preparing and storing food safely under the
procedures based on the principle of HACCP (Hazard Analysis and Critical Control
Points). Thus, all the food and beverage businesses such as individual restaurants,
bars or cafes have to possess such certifications. HACCP is the approach to identify,
evaluate as well as control the food safety hazards, depending on the seven
principles (Del Chiappa, Martin and Roman, 2016).
Premises
It must be ensured that the premises must by safe and hygienic for the customers.
Design of food preparation area
The design of food preparation area must be such that the exhaust must be stalled in
such a way that all the smoke is passed through the roof of the kitchen.

Equipment
The equipments used for food preparations must be in good condition as well as
must be clean in order to maintain the hygiene.
Water supply
The water used for various purpose which is added in the preparation of food must
be drinking water.
Personal hygiene
Contamination due to food wastage must be avoided in the premises. Thus for this
proper trainings must be given to the staffs
Food
The raw material used must be safe and food graded.
Food waste
The company must ensure their must be the least wastage of food should happen.
And if somehow, some of food got wasted then proper actions must be taken to
manage the food wastage.
Staff training
All the staff members of this business must be trained to have essential food
hygiene.
Transport
All the vehicle associated with the business must ensure 100 percent hygiene so must
keep the vehicle clean (Subramaniam and Wareing eds., 2016).
P6 Compare and contrast different operational and marketing technology for a
range of different types of food and beverage businesses.
Seamless order taking
Due to presence of cloud technology the operations of the restaurants had got
bolster. A point of salt system is browser based and can work smoothly on any
hardware such as laptop, tablets or even on the smart phones.

Improved front end operations
The attractive way to display the customers is the usage of digital boards with digital
menu. Moreover, self ordering kiosk are in lime light nowadays as the customers
prefer to have self services, so there is no need of waiter. Thus, this will
automatically reduced the cost of service.
Greater efficiency in kitchen operations
With the help of technology it has became easier to keep check of the inventory
moreover it has enabled the executive chefs and organize menu and generate the
food cost digitally on regular or on some special food item selected.
Improved marketing and customer engagement
It could become easier to locate a restaurant for any potential customer by using
online search engine such as Google. Moreover, there are several online food delivery
platforms such as zomato, swiggy and many more, had made the improvement in this
industry due to technology. The technology has also helped this business in receiving
the genuine feedbacks from its customers (Dopson and Hayes, 2015).
P7 Investigate the factors that influence the consumers’ decision on which food
and beverage outlets they choose.
According to the recent studies it has been found that in restaurant based business,
customers are not only attracted by food and location, but sometimes they may get
more attracted through quality of food, its ambience as well as the services provided
by the food outlet. Moreover, these preferences vary from customer to customer as
well as weighted differently depending upon the type of cousin preferred by the
customer.
The price expectations or the quality may influence the customer in making a
decision on which food or beverage outlet they may prefer to choose. Sometimes
quick service or faster casual establishments may also influence the customers.
By enhancing the strategies of marketing, a business of restaurant could emphasises
the key differentiators which would appeal to the tastes of the ideal customers.
By expanding the business at the most of places where the business could find the
most likely customers. Moreover, finding the most suitable site or convenient

location in order to attract more and more customers like the earlier ones.
Additionally optimizing the operations at the already existed location of the
business, this could be done by evaluation of customer preference and thus, by
creation of dining experience which would reach the expectations of the customers.
Thus, above are the several factors, that may influence the customers in making the
decisions in order to finding out where to dine (Becker and et.al2019 ).
P8 Analyse strategies used in a range of food and beverage outlets to attract and
build a loyal customer base.
the strategies used in range of food and beverages outlets in order to attract and
built a loyal customer base are as follows
Deliver exceptional customer services
If one has invested a lot of money in advertising, promotions through social media
or through search engine optimization, so the people had visited the restaurant once
and had never returned back is the worst case. So in order to make a loyal and strong
and strong customer base the food outlet has to deliver the best in class service. For
example, calling the customers by their names and noting down their preferences of
menu sometimes makes a huge difference. Moreover, treating the first time visitors
with the excellent service, and giving the same services again and again on every
visit.
Get involved in the community
Involvement of business in caring of local communities is generally loved by the
customers. Thus, the participation of business in the local events helps the company
in gaining huge popularization and will eventfully helps in building stronger local
network of customer base. For example, a business may promote shared views on
any social cause and may get involved with it in order to showcase the restaurants
contribution in such important causes of the society
Connect with customer through social media
Social media is the way used by the business in order to highlight the efforts of the
community as well as to interact with the customer base. Thus, social media could
be used as an tool to identify the most vocal and active customers. Moreover, is
easier to deal with the positive reviews on the social media, but sometimes the

negative reviews are valuable too, as they helps the business understanding where
the company is lacking behind.
Develop a distinctive loyally program
Distinct loyalty programs are somewhat like loyalty point. The customer will earn
these loyalty points when and whenever it visited the outlet. And moreover, these
points of loyalty must vary from product to product and there must be a different
offer for kids (Davis and et.al, 2018).
Using technology to make the experience more personal.
This strategy suggests that the business must invest in customer relationship
management system through technology. This means the system will helps in
identifying the regular customer and moreover, it will save their most likely
preference in the data base of the outlet. Thus, in this way the food and beverage
outlet will tends to gain stronger and most loyal customer base.
CONCLUSION
This report can be concluded as, management of food and beverage in a critical issue.
This report had given the brief description of management of food and beverage
business. In this report it had been discussed about the different types of business
related to this industry. Followed by the different rating system used by such business
organisations, followed by the current trends influencing this business sector as well
as the legislations and impact of technology also has been discussed in this report.
Additionally, this report had given a short description of strategies followed by such
businesses in order to attract customer for stronger and loyal customer base (Taoukis
and Tsironi, 2018).

REFERENCES
Books and journals
Taoukis, P. and Tsironi, T., 2016. Smart packaging for monitoring and managing food and beverage
shelf life. In The Stability and Shelf Life of Food (pp. 141-168). Woodhead Publishing.
Davis, and et.al 2018. Food and beverage management. Routledge.
Becker, and et.al2019. System and process for managing preparation and packaging of food and/or
beverage products for a precise delivery time. U.S. Patent 10,311,530.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
Del Chiappa, G., Martin, J.C. and Roman, C., 2016. Service quality of airports' food and beverage
retailers. A fuzzy approach. Journal of air transport management, 53, pp.105-113.
Shahidi, F. ed., 2015. Handbook of antioxidants for food preservation. Woodhead Publishing.
Radzi, R.M., Saidon, I.M. and Ghani, N.A., 2016. Risk management in food supply chains by
Japanese food companies in Malaysia. International Journal of Business Management &
Economic Research, 7(6), pp.778-787.
Mader, and et.al 2015. Managing patron servicing resources within a venue. U.S. Patent
Application 14/215,048.
Kasavan, S., Mohamed, A.F. and Halim, S.A., 2018. Knowledge and Attitudes of Hoteliers in
Langkawi UNESCO Global Geopark towards Sustainable Food Waste Management
(SFWM). Pertanika Journal of Social Sciences & Humanities, 26(3).