Managing Food & Beverage Operations

This report explores different types of businesses within the food and beverage industry, profiling a chosen business within each area. It explains different rating systems used for the industry and discusses current and future trends and their impact on food and beverage organizations. It also contrasts and compares different marketing and operational technology related to food and beverage and investigates factors influencing consumer decision-making on different types of food and beverage.

Managing Food & Beverage
Operations

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY ..................................................................................................................................3
TASK 1............................................................................................................................................3
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry........................................................................3
P2 Explain different rating system that are used for food and beverage industry at national and
international level........................................................................................................................4
P3 Discuss current and future trends and it impact on food and beverage organisation............5
TASK 2............................................................................................................................................6
Covered in PPT...........................................................................................................................6
TASK 3............................................................................................................................................6
P6 Contrast and compare about different marketing and operational technology related with
range of different food and beverage..........................................................................................6
TASK 4............................................................................................................................................8
P7 Investigate about all factors that influence on consumer's decision-making on different
types of food and beverage.........................................................................................................8
P8 Analyse strategies which is used in range of food and beverage operations to attract and
build loyal customer base............................................................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................11

INTRODUCTION
The term food and beverage industry is formulated with different segments, groceries,
additives, packaged food, natural and food etc. Food industry is drive from customer demand and
management from which management include different sector related with food and beverage
industry. This sector is processed with completion of various activities and it include check of
food quality, food preparation and service management for managing event in a successful
manner. This report is written from perspective of Scarlett Green and it is well-known restaurant
that offer vegetarian and Vegan food items (Cassano, Rastogi and Basile, 2015). Moreover, this
report will include different types of business within food industry, different rating system
related with food and beverage industry. Along with this comparison between various
operational and marketing technology for food business will also include in this report.
Investigate about different factors and it influence on consumer decision-making among food
and beverage outlets will also be focused in upcoming report.
MAIN BODY
TASK 1
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry
Scarlett green is the buzzy, bi-level restaurant and cafe that draws all say delicious,
Antipodean- inspired, food and cocktails. The hospitality industry includes food and beverages
company which is the essential part of this industry. Because it creates wider and high amount of
profits. There are various types of the restaurants in hospitality industry that are discussed
below:
Full service restaurant: This is the first restaurants which is most common as in type of
restaurants sit and down facilities is provided (Chatterjee and Mandal, 2020). Food is served
directly on the customers tables by the servers. There can be alcoholic beverages and drinks.
There is also a facility of take out delivery live music is presented there. Advantages of these
restaurants are that they have well established brand name. Through which customers attract
towards their brand name. This increase their profitability and revenue. On the other hand,
disadvantages of these restaurants is that they have high level of employees turn over rate
which increase there expenses. Because of this many employees working there are paid less.

For example- Scarlett green restaurant is a full service restaurant because it provides full
meals, reservations, seating facilities, table services etc.
Fine dining: This is the another restaurant which mainly focuses on meal courses. There
decorations are also awesome and they used high quality of materials to decorate the cafes
or restaurants. They have some rules and restrictions that are to be followed by guests.
Advantage of this is that these restaurants does not require any experience by the owner to
start the cafe. Anyone who has a knowledge about restaurants can start the cafe.
Disadvantage is that there is limited growth due to restriction of parent company. Example
of this cafe is Dining restaurant (Pillay and Scheepers, 2020).
Self services: In this restaurants guests serves there food by their own not by the servers.
Advantage of these restaurants is that less staff is required to serve the food and this results
in saving the cost of the restaurant. Disadvantage is that some person wants full interactions
but this provides limited human interactions. For example- Pavillion restaurant.
Wine bars: These restaurants offer wine rather then beers or liquor. These bars focus mainly on
the younger age groups people. Advantages of this that operating cost of wine bar cans is
cheaper then original beer cans. Disadvantage is that there is very ups and down in these
business. For example- Gordon's wine bar.
Online food services: These are the restaurants who sell prepared food from the vehicle.
Customers need not to anywhere they can just order the food online and get there food at
home (O'Sullivan, 2020). This is less risky and now a days it has more competition in this
type of restaurants. This type of restaurants and cafe are in wide range and they results in
more profitability of the organisation. Example of this is Five star catering Ltd. Restaurant.
P2 Explain different rating system that are used for food and beverage industry at national and
international level
Rating system support organisation to understand and analyse different factors through
which person or buyer perspective is understand by management for their food and service. The
customer rate the food organisation on their hygiene standards whether they are good or not.
Along with this good, excellent and very good are different types of rating system that is
available for customer's or consumer to demonstrate business standards (Cassano, Rastogi and
Basile, 2015). Some different types of rating system that is available for individuals are mention
as underneath:

 Five Star- Restaurant which are five star provide best quality food and fast services to
the consumers. Five star property offer premium and effective dining option as well as
personalised service to it's guest. They focus on customer satisfaction that provide food
with high hygiene standards and quality. Along with this customer's are satisfied in
proper manner that enhance and improve customer loyalty for business.
 Four star- Hotel which are in category of four star often well-known for their high
quality and comfort. The hygiene standards of such hotel are good in quality and they
also utilise ingredients which prepare food that is good in quality. Along with this
management of four star hotel offer good quality and establish themselves in centred
market.
 Three star- Hotels and restaurant offer ordinary food items and they are in engaged in
some unique amenities that is used to provide high quality services to customer's (Chen
and et. al., 2015). Hygiene standards of three star hotel are in subdirectory method and it
is also used for offering high quality services to customer's.
 Two star- Properties under two star category are affordable as compare to other hotels.
It is comfortable and also they are available at affordable price so customer's are focused
towards order of food from two star hotels.
 One star- Restaurant under one star rating system has less frills and they are only well-
known for basic accommodations. Further, this hotel required overall improvement for
increasing their customer base.
Within context of Scarlett Green, restaurant and hotel service exists with four star rating system.
This also refers that customer's who purchase food from Scarlett Green are satisfied for it's
services as restaurant provide food with good quality. They also offer better services to persons
through which better and effective comfort is offered to persons for satisfying their needs and
wants in proper manner.
P3 Discuss current and future trends and it impact on food and beverage organisation
Current trend and it impact on food and beverage
According to present market conditions, there are different trends impact on business of
food and beverage. But due to pandemic situations this is complex for overall world to focus on
safety needs of restaurant. Customers are concerned about hygiene aspects and they prefer food
that is healthy and sage for intake. Along with this cleanliness among restaurant such as

contactless food order, social distance among tables etc. are some major existing aspects that is
followed by restaurant. Moreover, customer require healthy as well as organic food to improve
overall health of individuals (Engida and et. al., 2018). Reduction in consumption of fast-food is
another current trend that impacts on operations of organisation. Therefore, it is important for
Scarlett Green to offer high quality products. Along with this to fulfil customer requirements
management of respective organisation is concerned about development of food options that
maintain proper hygiene aspects within restaurants. It aids Scarlett Green and other restaurant to
improve customer base by offering healthy and organic food. This also results that food and
beverage industry relates with current trend in market that focus on safety and hygiene needs of
restaurant.
Future trend that impact on food and beverage
Within food and beverage industry there are different future trends in market. Along with
this restaurant utilise innovative ideas and it is related with business through which all task that is
related with technology are undertake by management of food organisations. Use of Robots to
serve food, order food from digital menu and baked cooking etc. are some of the important
concepts which is used for application based services (Gardner and et. al., 2014). This aids
persons to save time and also it aids individuals to save time for ordering food. Similarly,
adoption of safe cooking with home trend among restaurant also identify as future trend and it
provide employment to persons who face challenges to identify employment. This also ensure
future trends aids Scarlett Green and other restaurants to improve their customer loyalty and
profitability through attracting customers by performing work with analyse of future trends.
TASK 2
Covered in PPT
TASK 3
P6 Contrast and compare about different marketing and operational technology related with
range of different food and beverage
Food and beverage sector worked towards enhancement of profitability and sustainability
factors that is used to enhance profits and sale credibility of food organisation for a longer
period. This provide high benefits to organisation that is related with terms of social
connectedness and individual. From the perspective of hospitality organisation and management

programme it is difficult to start and launch a new programme that work to gain high sales with
motive of attaining sustainability in productive manner (Grekova and et. al., 2014). New
business that is introduced is named as “Delicious Bakery” and they offer new and better
services within term of satisfying individual needs in minimum time-period such as to deliver
order food in fast manner. Along with this there is difference between marketing and operational
technology which is explained as below:
Operational Technology Marketing Technology
 Delicious bakery generate better and
supportive use of various software
through which it is easy to connect with
customer's. Organisation develop it's
own application through which
discount is offered to persons for
performing work in flexible manner.
 To support online platforms and
applications customer's book it's table
and services within time that is
processed in just one click (Han and et.
al., 2019).
 The operational technology aids to
improve profit and sales ratio of
organisation. It is used for effective
controlling and monitoring of business
operations.
 With support of operational technology
management is focused to implement
and maintain long term sustainability in
market.
 In terms of marketing Delicious Bakery
utilise technological aspects through
which productive amendments are
implemented to attract customer's. This
is also used for performing work in
organised manner.
 Within context of marketing
technology different level of
modification are induced and it is used
for development of digital platform,
application and search engine tools to
perform work in considerate manner.
 This offer ability to organisation and it
provide clarity to management for
performing operations in proper
manner. It aids to accomplish success
in easy manner.
 This is recognised as an effective tool
through which work efficiency is
increased and with this management
also promote their techniques in market
easily with use of selective content.

TASK 4
P7 Investigate about all factors that influence on consumer's decision-making on different types
of food and beverage
Consumer is one of the most essential aspect for Scarlett Green and according to present
market conditions, Scarlett Green define ability of consumers that is used for performing work
with better connectedness. This also induced persons to perform work with generating ability
through which all persons are connect with each other. Within this working potential and share
both perform work in advanced manner to complete task in systematic manner. Some different
factor which is required for considerate about food and beverage outlet is discussed as below:
 Qualitative product and service- It is recognised as a service that perform an important
role for organisation and this is used for managing productive delivery and supply of
products that is used to manage in certain manner (Jackson and Singh, 2015). Along with
this it is understand with time perspective through which profit and sale for business is
improved. Scarlett Green prefer to satisfy all of their customer need within minimum
time-period. With this respective organisation generate competitive advantages in
specified manner to increase profits of business. This also aids persons to implement
techniques through this long term growth is measured properly.
 Physical environment- It is explained as an environment through which demand and
requirements of individuals enhance in proper manner. Along with this it also make
suitable impact and presence through which efficiency about task is increased within
market. Within this balance desire related with potential customer is fulfilled by
organisation. Moreover, tangible benefit also implement productive changes through
which task are completed in selective manner. Personal equipments is also used by
management to perform all work in suitable manner and it aids to process all activities in
perfect manner.
 Word-mouth marketing- This is explained as an activity through which Scarlett Green
design all of it's task are performed in coordinate manner. Word marketing also improve
awareness at marketplace through formulating transparent communication channel.
Along with this it is identified as a part of marketing that is used for maintaining clear
understanding of customer's needs (Meyers and et. al., 2016). It also aids persons to

generate suitable connection with transferring knowledge related with work as this
improve standard and value of business.
P8 Analyse strategies which is used in range of food and beverage operations to attract and build
loyal customer base
For development of loyal customer base this is important for organisation to stimulate
ideas as well as thoughts that is used to obtain sustain and long term relationship with customer's.
Within this cost modification and their changes is also included through which improvements are
implemented by management in overall departments. This also aids persons to attract different
customers because cost-cutting aspects helps to control and manage cost of business. It also aids
persons to attract large number of customers. Some effective strategy which is used by respective
organisation and other restaurant is mention as below: Special offers- This is explained as an effective aspects which is used by business to
provide different benefits and it aids customers to influence and motivate persons for
purchase of products. It is also used for attracting customer's through which accessibility
in market is improved due to which persons order food in repetitive manner (O'sullivan,
2016). Along with willingness about customers is improved and it aids towards
improvement in loyal customer base for organisation. Moreover, this is a suitable and
effective method to promote strategies in productive manner and it aids to perform work
in minimum time period.
 Improve in quality of services- Food taste and quality are the most important aspects that
is used for improving customer effectiveness. This is also required by organisation
because it aids to improve and enhance company profits with minimum cost. Along with
this organisational goodwill and value is also improved through offering good quality
products. This results public is also attracted through which management offer better
quality in foods that is used for attracting customer's in regular manner through which
persons are attracted in easy manner because of high-quality among foods.
CONCLUSION
With analyses of above report, it is concluded that food and beverage industry is
examined and understand with fulfilment of all needs and wants related with customer. Along
with this, different type of organisations are also analysed in business and it also developed

rating system to check food standards. Moreover, it include current and future style through
which persons maintain better working environment in organisation. Observations and
inspections is also considered that is used for analyse decision-making and strategies for
attracting more number of customers.

REFERENCES
Books and Journals
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and reuse in the food and beverage industries. In Advances in membrane technologies
for water treatment (pp. 551-580). Woodhead Publishing.
Cassano, A., Rastogi, N.K. and Basile, A., 2015. Membrane technologies for water treatment
and reuse in the food and beverage industries. In Advances in membrane technologies
for water treatment (pp. 551-580). Woodhead Publishing.
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, 47, pp.569-
576.
Engida, T.G and et. al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production, 195, pp.734-
743.
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healthier work environments. Nutrition reviews, 72(6), pp.390-410.
Grekova, K and et. al., 2014. Extending environmental management beyond the firm boundaries:
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Production Economics, 152, pp.174-187.
Han, H and et. al., 2019. Role of airline food quality, price reasonableness, image, satisfaction,
and attachment in building re-flying intention. International Journal of Hospitality
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Jackson, L.A. and Singh, D., 2015. Environmental rankings and financial performance: An
analysis of firms in the US food and beverage supply chain. Tourism Management
Perspectives, 14, pp.25-33.
Meyers, S and et. al., 2016. Energy efficiency, carbon emissions, and measures towards their
improvement in the food and beverage sector for six European countries. Energy, 104,
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O'sullivan, M., 2016. A handbook for sensory and consumer-driven new product development:
Innovative technologies for the food and beverage industry. Woodhead Publishing.
Ogunjuyigbe, A.S.O., Ayodele, T.R. and Ogunmuyiwa, S.M., 2015. Improving electrical energy
utilization in some selected Nigerian food and beverage industries. Sustainable Energy
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Valta, K and et. al., 2015. Overview of water usage and wastewater management in the food and
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