Managing Food and Beverage Operations

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