Managing Food and Beverage Operations

This study focuses on the management of food and beverage operations in the hospitality industry, specifically at Marriott hotel. It covers topics such as different professional skills, legal requirements, operational and marketing technology, and factors influencing consumer decision-making. Strategies to build customer loyalty are also discussed.

Managing food
&
Beverage operations.

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
LO 1.................................................................................................................................................3
Covered in fact sheet...................................................................................................................3
LO 2.................................................................................................................................................3
P4 Demonstrating different professional skill for F&B..............................................................3
P5 The legal requirements and regulatory standards..................................................................4
LO 3.................................................................................................................................................6
Covered in fact sheet...................................................................................................................6
LO 4.................................................................................................................................................6
P7 Investigate factors which influencing consumer decision-making........................................6
P8 Analysing strategies used in range of F&B...........................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food and beverages services are involves various activities that are engaged with staff in
the right from of purchasing raw material, preparing food, keeping inventory and maintaining
services quality continuously. This is very important and foremost part of hospitality sector. The
present study is based on “Marriott hotel” which is the American multinational diversified
hospitality company that manages a broad of hotels and related lodging services. This operates
6906 number of location with 176000 number of employees. They are completely responsible for
the checking and managing their own responsibility at workplace either that is related to
customers or food and beverage management.
The current report is divided into two parts one is Fact sheet and another is report. Fcat
sheet will cover various activates like exploring different types of business within the food and
beverage industry with their profiling each selected business. This will explaining by different
rating system used for food and beverage industry to nationally and internationally. This will
discuss current and future trends affecting food and beverage business. Fact sheet compared and
contrast by different operational and marketing technology for range of food and beverage
business. The second part of project is report which is demonstrated professional management
skill in industry and legal standards for cleaning of equipments. The study will investigate
factors which influence consumers decision and strategies used in range of food business for
build a loyalty of customers.
MAIN BODY
LO 1
Covered in fact sheet
FACT SHEET 1 — SECTORS OF THE HOSPITALITY INDUSTRY
FACT SHEET 2 — GRADING SYSTEM
FACT SHEET 3 — TRENDS WITHIN HOSPITALITY = FOCUS ON SINGLE TREND
LO 2
P4 Demonstrating different professional skill for F&B.
In the food and beverages industry, is required various skills and knowledge for giving
the best performance in company. The responsibilities of individual are the key elements of

success at marketplace. Different professional skills of food and beverages management skills
within a Marriott are as follows:
Team leadership:
Leadership is the best quality of professional skill which is completely important for
growth of people at workplace. Team leading is the best professional skill in the food and
beverages industry because there is required to manage team and direct them in proper manner
(Davis, Lockwood, and Pantelidis, 2018). Leaders of Marriott hotel are look to leaders in
organization to make sense of unique opportunities and take right in problem solving. This
provides great opportunity within the company and F&B industry as per requirement.
Maintenance and cleaning:
In F&B industry, someone is completely responsible to keep restaurant and hotel clean
and sanitary. This includes repairing equipments and replacing those broken locks anywhere in
hotel. In the Marriott hotel, maintenance and cleaning management is responsible for clean and
make safe customers areas. This is very important and effective professional skill which is
required within the food and beverages industry as well as Marriott hotel.
Food and beverages preparation:
In the restaurant food preparing is important and foremost skills because customers are
attracted with the quality of food and related services within the hotel. In respect to Marriott
hotel have various chief who have responsibility to prepare food as per customers needs and
wants. Through that customers are more attracted towards Marriott (Gibson and Parkman,
2018). For that, management of hotel can provide new food preparing and techniques for best
performance. In addition to, specific skills using the tools of the trade like espresso machines and
various kitchen equipments more general ability which are required within the workplace in
effective manner.
Those are the different professionals skills which are completely required in F&B
industry for specific and more management at workplace as per requirement.
P5 The legal requirements and regulatory standards.
In the food and beverages industry is required different types of food safety legislations
for safety. Those legislations are provided proper licence to work within the company. In that
case of Marriott international hotel required to comply with required legal actions for effective

safety of their hotel image and proper food and equipment safety in effective manner. Legal
requirements and regulatory standard are as follows:
Food safety modernizations act:
This act is focus on the presentation of food borne illnesses. This give FDA regulatory
authority of domestic and imported foods. Many of the hotels are use this regulation by FDA
must register create both a food safety plan and food defence plan (Lagares-Greenblatt and et.al.,
2019). This help to protect their recipes of preparing food at workplace is in effective manner by
creating proper focus on work. Also, that is help to protect equipments which are generally used
at the time of preparing food. In respect to Marriott international hotel should use this FSMA for
keeping safe their food preparing equipment and recipes of food. Through that they are able to
protect their food and equipments at workplace in effective manner.
Hazard analysis and critical control point:
This is also considers in FDA management system which is design to ensure safety of
food products. This help to identify critical control points and enabling critical limits for
business. The system is required establishment of corrective action and verification of
procedures. In that required proper documentation and records keeping is a critical part of
compliances. In respect to Marriott hotel, required to follow and apply this legislation in their
workplace for keeping food product safe at workplace. On the another side, it has linked with
proper aspects which is controlling cleaning equipments and its hazards at workplace because
cleaning machines are technology that can affect any time (Leabman and Brewer, 2015). By
using this legislation hotel manager is able protect their cleaning technology and equipments.
Food safety act 2013:
The main reason to implement this act at marketplace to protecting health of customer.
As per this act company manager is completely able to protect health of customers by providing
hygienic and healthy food. In the country to protect consumers health and facilities market
access of local food and food products as well as for other purposes. This is well-known and very
important aspects for hotel manager to use this legislation at their workplace. Through this act
manager of Marriott international hotel is able to protect customers health with proper
knowledge of customers requirements with hotel in effective manner (Wood, 2018). This help to
manager for using raw material for food preparing system.

Those are the important legislations which are completely important for food and
beverages industry in order to work in effective manner with great aspects for company.
LO 3
Covered in fact sheet.
FACT SHEET 4 — OPERATIONAL TECHNOLOGY
FACT SHEET 3 — MARKETING TECHNOLOGY
LO 4
P7 Investigate factors which influencing consumer decision-making.
Customers are the king of hospitality industry who have effective and best power to get
product and services as per their requirements. This is very important and effective for company
and management which factors are most affect to customers decision-making process in industry
which are as follows:
Quality of food:
Quality of food is important and effective factors which can affect consumers and their
decision-making process because every customers wants the best quality against of their
payment. This creates the biggest problem and issue for company in negative manner (Martin-
Rios and et.al., 2018). For example: quality of food is not proper in that case customer are move
towards another hotel at their quality of food is maintained in effective manner. This is not good
for Marriott hotel in that case company have to use the best quality of raw material for preparing
food and beverages at marketplace in effective manner. This help to company for reaching out
requirements of customers.
Price of product and services:
Price of product and services is factor that can be affect to decision-making process of
customers. This can give negative impact on industry and hotel profitability because higher price
of product is influence customers. For example: hotel various products which is serves to
customers but in most of the time price of product is not meet with quality and quantity of
product then customers are influences with this (Michalski, 2016). Through that price of product
is influence customers of Marriott hotel.
Those are the important factors which can affect to consumer decision-making process.

P8 Analysing strategies used in range of F&B.
Various products and factors are affect to consumer decision-making process. In order to
stop this influences from customers side. Here is introduced some strategy which are help to
build loyalty of customers and attract more customers.
Discounts and offers:
Providing discounts and offers to customers which is help to customers and hotel to
attract more customers towards it. This is effective and valuable strategy which is used in range
of food and beverage outlets to attract more customer and build loyalty of them (Shahidi, 2015).
For example: if Marriott hotel is offers discounts and cash backs scheme to customers then they
are attracted more.
Kiosks on table:
Kiosks on table is the best technology to used in food and beverages sector for build
customer attraction towards hotel. This is more important and effective for business. It looks like
a computer screen and sets on table where customers are seated for taking food enjoys. With the
help of this, Marriott hotel is able to attract more customers towards business with its great
aspects (Valta and et.al., 2015). Through that technology customers are come in hotel and seat on
their place and check out menu list on computer screen which food is prepared now decide to
order and payment also done with this technology.
Those are the strategies which are help to customers for attracting towards hotel and build
loyalty of customers in effective manner.
CONCLUSION
From the above study it had been concluded that the managing food and beverages has
important for hotel in order to achieve their goals and objectives of company. A restaurant,
beverages sector and fruit sector has the different types of business in F&B. AA Rosette and
other has rating system for food industry. The technological changes have the future trends that
affect to customers and changes in customer taste and preference has current trends which affect
to customer. There has includes different operational and marketing technology which helped to
improve business performance. Team leading and techniques of food preparation has the
important professionals skills as well as food safety act played important role in Food and
beverages industry. Price of product and quality of food has affect to customers decisions by
offering discount and kiosks on table strategy helped to build loyalty of customers.

REFERENCES
Books and Journals
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I. S., 2018. Food and beverage management.
Routledge.
Gibson, P. and Parkman, R., 2018. Cruise operations management: Hospitality perspectives.
Routledge.
Lagares-Greenblatt, H. and et.al., 2019. Food freshness management.
Leabman, M. A. and Brewer, G. S., 2015. Wireless electrical temperature regulator for food and
beverages.
Martin-Rios, C. and et.al., 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Michalski, G., 2016. Full operating cycle influence on the food and beverages processing firms
characteristics. Agricultural Economics. 62(2),. pp.71-77.
Shahidi, F. ed., 2015. Handbook of antioxidants for food preservation. Woodhead Publishing.
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.
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.