Managing Food & Beverage Operations

This report discusses various types of businesses in the food and beverage industry, the rating system for safety and quality, current and future trends in the industry, and a comparative analysis of food and beverage service outlets. It provides insights into managing food and beverage operations in the hospitality industry.

Managing Food &
Beverage Operations

Contents
INTRODUCTION.........................................................................................................................3
TASK 1...........................................................................................................................................4
TASK 2...........................................................................................................................................6
TASK 3...........................................................................................................................................6
TASK 4...........................................................................................................................................7
CONCLUSION..............................................................................................................................8
REFERENCES..............................................................................................................................9

INTRODUCTION
The fever among individuals for food won't ever get dull. Expansion in the interest
among individuals for nourishments and refreshments have come about into increment of
contenders among this area. By inspecting every one of these patterns for food most business
people are attempting to raise various assortments and sort of food and drinks to the clients. They
attempt to concoct another idea which could empower them in accomplishing the upper hand on
the lookout. A bistro or café can recognize them from different contenders by giving an alternate
menu, absolutely new style, administrations, food and drinks offering and so forth. A ton of
assets may need in opening up a food and refreshment organization (Abou Kamar, 2017). Some
of them may incorporate HR, crude materials, required instruments and apparatuses, land,
legitimate stylistic layout for the spot and substantially more.
This report examines about different sorts of organizations in food and refreshment industry
alongside the rating framework which has been set to assign these food and drink industry at
both public and global level. The report likewise incorporates the methods of utilizing
advancements which empowers them in improving their profitability level.

TASK 1
Different kinds of businesses in food and beverage industry
There are different sorts of organizations present in this food and drink industry, some of them
may incorporates:
Fine Dining Restaurant: In this kind of food and refreshment area the bistro or eatery are
luxurious and rich. These eateries can get ready complex food which are introduced in an
exceptionally rich and dazzling. The staff individuals who are serving the food or beverages are
vert prepared and the distinctive arrangement of vibes are develop in such places. The
administrations, food, climate, stylistic theme and all are set so that the clients feel very super in
him. These eateries utilize fine quality material decorative spread, appropriate lightings which
suits with the climate or idea, Crystal clear dish, Silver plates and significantly more. At some
point the table is additionally enlivened with a container of new and delightful blossoms. In such
sorts of organizations, the expense for the visitor to procure the administrations from this café is
very high than a normal.
Casual Restaurant: These sorts of cafés likewise alluded as family eateries which are open for
each of the 3 eating time frame (Akyazi and et al., 2020). The menu which is offered by these
cafés are of colossal assortment and very reasonable making it helpful for individuals of
assortment of tastes. The dividing for such kind of eateries is very huge to invite more families.
Both kind of cafés, chain and autonomous, can will find around here. However, the two kinds of
organizations get fruitful in industry. In these sorts of business, a serious level of cross usage can
be found in which a similar dish gets joined with assortment of different fixings to make it
another dish.
Ethnic Restaurant: In this kind of business the proprietor appears his own way of life in his
servings. They set up their menu, their stylistic theme, administration style, in food and
refreshment frameworks, etc. Such cafés command the notice more from the outsiders who have
a place with a similar culture which that proprietor have a place or serves. Aside from this
individual who have the interest in difficult the food assortments from various societies goes
there. Such café organizations present their way of life to the clients as food and drinks.
Upscale casual dinning: There are times when individuals simply need to relax with their kin
and invest some quality energy. Albeit these sorts of eateries are open for every one of the 3-
supper time yet significantly they look for their concentration at meals. The climate or vibe
which are set up by these cafés are a lot of chill.

Rating system in food and beverage industry which helps in checking out the
safeties
As worry with the food and refreshment industry the cleanliness, quality and wellbeing of that
item matters the most. The stars to these businesses are apportioned as per the level of taste,
security and cleanliness component is introduced into their items. To accomplish the high
evaluations the food and refreshment organization should take significant consideration about the
security and taste of their food and drink (Chamola and et al., 2020). Terrible quality, taste and
perilous food can hurt the standing of the actual organization. High the quality for food, high
would be the rating allocated to that organization. The rating is finished by client’s audit and
inputs. The greater criticisms and survey come from clients; the high evaluations would get
assigned to that organization. To ensure that the quality and wellbeing principles of the food and
refreshment organization satisfied the guidelines there is a bunch of guidance or boundaries
known as FSMS. FSMS is a methodology which diminishes the risks identified with food and
drink wellbeing in the view to keep them safe and cleanliness. All the organizations which are
working in a food and drink industry needs to admire these guidelines to get the testament of
security and cleanliness creation of food and refreshments. Rating framework helps in analyze
the norms of that food and refreshment organization. These rating order the organization on the
bases of value. There is different rating framework accessible in the food and refreshment
industry for giving scores and rating to their items. For instance, there is a food quality measure
called SFBB which represents Safe Food Better Business. The framework centers upon little
association units which are engaged with the matter of caterings and takeaways and ensure that
these organizations are adhering to required norms for cleanness, cleanliness and wellbeing.
Another safe and rating framework can be Haccp, it guarantees the compound, physical or
natural perils from fixings or items which can get caused.
The appraisals can be performed through System approach which is as per the following:
0: In this kind of rating there is an earnest requirement for the organization to work upon their
food and drink quality. The quality, cleanliness and wellbeing of the food and refreshment
offered is exceptionally terrible. Indeed, such sort of food may hamper the soundness of shoppers
(Chibili, 2017). The premises where the food is readied, the cleanliness level of staffs, crude
materials utilized and the other climate is so poor and perilous for the staff individuals just as for
purchasers. Model may incorporate Murano, sobor and so forth
1: In this sort of rating the organization needs to play out some significant upgrades. Significant
upgrades can be terms of wellbeing and nature of food being offered by them. Through these
significant enhancements the appraisals for the organization could get increment. For instance,
Kitchen table at Dobbledogs.
2: In this kind of rating there are a few upgrades which are important for the organization to
make. The general exhibitions for the organization are adequate yet there is a dire need to roll out

these fundamental improvements in their framework. These may incorporate foundations of
wellbeing frameworks, appropriate office for cleanliness framework, fixings utilized underway
of food and such. For instance, CORE, Midsummer house and so on
3: In this sort of classification the cleanliness level of food and drink creation is flawless and
clean. There is acceptable or palatable tidiness and neatness in the creation premises and
furthermore into the food arranged. For eg, La Tante Claire.
4: The organizations which keeps up great guidelines for cleanliness. The game plans made by
the organization are exceptionally slick and clean encompassing in its premises. Aside from this
the nature of food and drink produce is additionally generally excellent in taste (Korada and et
al., 2018). There is an appropriate framework for cleanliness for instance legitimate hand was
framework, legitimate and clean disinfection office, flawless and clean staff and so forth. For
instance, The ledbury
5: In this sort of rating the organization has the phenomenal norms for cleanliness kept up. They
practice the serious level of cleanliness in their operational exercises. They have appropriate
frameworks for everything and don't play out any sort of bargain in term of cleanliness level. For
instance, the fat duck.
 AA Rosettes: - It is defined as an award rating system which is provided to all luxury
restaurants in accordance with their standard level regarding the quality of food which
they provide. They also receive merit percent score which is done in order to do
comparison in a better way than other restaurant.
 Star rating system: - There are restaurants which are rated from one star to five star,
Criteria One star Two star Three star Four star Five star
Services Only basic
facilities are
provided
like guests
are provided
with a room
to sleep
Better than
one star
hotel. They
get certain
other
facilities
also.
Facilities are
provided
with good
quality and
are mostly
located near
the airports.
Good quality
bath
products,
television,
gym,
lounges.
24 hour
room
services,
bars, free
wi-fi , spa
facilities and
many more.
Trends of current and future with relation to food and Beverage industries
The food and drink industry are such an industry which is advancing with the time.
Almost all the guests want advanced facilities,, luxury services so with respect to this there are
some future trends which a restaurant can establish. The kind of assortment accessible with the
client gets on creating. The accompanying current and future can be seen which impacts these
food and refreshments:
Current trends: -
 Contactless payments: - As per the current trend the restaurants have enabled the
strategy of contactless payments in which customers do the payment with the help of

debit and credit cards, Google pay and many more. It is considered as a fast way to make
all the payments and is considered as one of the famous trend in food and beverage
industry.
 Mobile check in service: - In accordance with this trend mobile check-in service builds
up the level of customer satisfaction as they don’t have to wait at front desk. So, now in
food and beverage operations mobile check-in and check-out services got initiated. It was
been evaluated that almost 70% of the guests prefer this service.
 Voice search: - In relation with this current trend, guests can now book their seats in
restaurant with the help of their smartphones and can do proper research regarding all the
hotels and restaurants.
Future trends: -
 Robot waiters: - Each individual expects that they get unique and latest technology
especially in food and beverage industry. By looking at the current period of time, there
are staff members who are working in restaurants but as in relation with future trend
robot waiters should be used.
 Fusion cooking: - In context with this future trend items get merged together in relation
with culture, society in order to attract all tourist members.
Taste and inclination of clients: With the time the inclinations of clients in respect with taste
has changed with time. Furthermore, through taking these adjustments in taste and inclinations of
clients the organizations can build up their food or refreshment thing likewise. By giving the
items which clients need the organization can acquire the development and benefit in its area. As
per the latest things the vast majority of individuals are currently getting cognizant with respect
to the food, they are taking in (Melani, Suroso and Musqori, 2019). They presently have changed
over their food propensities and got moved in eating natural and solid food. Presently individuals
don't consider to take gluten and blend food. They like to take the food and refreshment which is
a lot of sound for their and doesn't bring on any mischief.
Safe food: Individuals currently consider the sort of food which they accept they are ok for
utilization. With regards to purchasing the wheat or rice they like to purchase that quality which
don't hamper upon their wellbeing. Additionally, the buyers have gotten a lot of severe towards
the fixings which the food contains. For instance, the clients don't like to take the food items
which has more sugar content in them. Additionally, they not like to purchase the items which
conveys the high measure of fat and carb causing the individual a put on in weight.
Rivalry: The opposition in food and refreshment industry has expanded in such a degree that to
acquire the upper hand the organization needs to raise something new to the clients. These can be
as far as offers, assortment in food items, raising of new food styles, the stylistic theme for the
eatery or bistro and substantially more. To beat the opposition and to make due into the
commercial center the need to think of something new and in vogue for the clients.

Advancement in food: Innovation is vital in each area now daily. The advancement in food and
drinks is useful to acquire the upper hand, increment in piece of the pie and development,
drawing in new clients, setting up of pattern, acquire benefits, endurance in the commercial
center and substantially more.
TASK 2
Covered in PPT

TASK 3
Present a comparative analysis of food and beverage service outlets
The area for food and refreshment goes under the friendliness business. An incredible level of
development has been seen in this specific area of industry. These areas utilize different kinds of
advances in their operational and showcasing exercises which encourages them in accomplishing
the more prominent profitability in their tasks (Mohammad and AbouElezz, 2020). To bring to
the profitability high the organizations are utilizing proper innovation so they can achieve their
objective with much adequacy and furthermore without any problem.
Ripley Hamper is a British organization that is build up in London. The organization bargains in
the assembling of food items like frozen yogurts, different assortment of desserts. The
organization has different food stores of frozen yogurts, desserts, and other food things. In their
useful exercises, the organization makes an honest effort to utilize the best and proper innovation
in their framework in order to build their efficiency. The table gave beneath gives the advances
utilized in operational and advertising with the goal that they can accomplish the most extreme
proficiency in their activities.
Operational Technologies Marketing technologies
To build their operational profitability, the
organization has begun utilizing an application
called tablet eatery the executives. This is an
application which is essentially adaptable to
the operational exercises of association. This
specific application helps the café in thinking
about the orders which the clients has
submitted, the orders which the eatery has yet
served to clients and number of table unfilled
or booked. Aside from this the application
additionally gives the viable data about the
conveyance and request taking of food. This
application has the representatives account
likewise through which the workers can check
Through the best utilization of advanced
advertising innovation, the eatery shows their
hits or dishes at the top to the ordinary clients
of that online conveyance website. From this
movement these clients get pulled in towards
these food and dishes and may admire make a
buy. With the assistance of SEO, the
organization can discover of the bearing where
the vast majority of the traffic is going.
Through such action they can discover the
interest and requirements for the clients
regarding food and drink (Nam, Kim and
Carnie, 2018). This empowers the organization
in heading their food menu towards the ideal

their participation, document for any objection
or issue, see their month to month pay receipts
and considerably more. In addition, the stocks
or the stock information can likewise get put
away in them through which the café can take
the choices appropriately.
course.
In food and beverage industry the most
essential elements are adaptability and
flexibility. It is a type of operational
technology which has further transformed to e-
commerce websites. All hotels and restaurants
provide the facility of providing the orders at
whatever location customer want, at any point
of time.
Less paper work: - In relation with food and
beverage industry they established a concept of
using touch screen technologies as everything
is being done through the usage of tablets. If
customer wants to order food then they can do
it with their smartphones and no menu card is
needed.
TASK 4
Various factors that impact the decision of business on choosing the outlets for
food and beverage industry
The components which control or impacts the conduct in settling on the buy choice can be:
Quality: The nature of administration which is offered by the eatery does influences the choices
of clients in a colossal manner. As the accommodation business is an assistance-based area in
which the client’s utility and fulfillment gets high through the nature of administrations render by
the association. On the off chance that the nature of the eatery in the terms of food, staff, feeling,
environmental factors, and different administrations are not sufficient, this will straightforwardly
affect the experience and input of clients (Peticca-Harris, 2019). Terrible experience would

prompt the awful survey and inputs however great and fulfilled administrations would prompt
positive criticisms audits. With positive criticisms an ever-increasing number of different clients
would get pulled in towards the eatery.
Actual climate: The actual climate incorporates the mood, style and the encompassing in which
café has. Clean and cleanliness environmental factors will illuminate the administrations of
eatery. Open and appropriate sitting offices empower the clients to sit uninhibitedly. In any case
little and suffocated actual climate would make a sensation of toxic among the clients which
makes their experience negative with respect to their café.
Mouth to mouth advertising: In this, the customers, owners, staffs and other performs the
mouth-to-mouth publicity to people. They tells about their experience which they had with
restaurant or café that they already visited.
State some strategies that can be used for attracting the customers
•Special offers: Offers is something which do attract the customers to business. Customers love
offers. they get attract through them and then purchase for the purchase. These offers would help
the organization in increasing their sales also (Pham and et al., 2020).
•Quality of food: The quality of food plays a major role in attracting the customers. If the food
and beverage business operate at a small level but the food provided by them is very healthy and
delicious then automatically the customers would get attracted to the business. But if the quality
of food is not so good then no matter now large the business has set up; they would get fail as
their will be no one to purchase it.

CONCLUSION
From the report presented above, it can be observed that there are various types of
business in food and beverage industry. some of these businesses can be fine dining, causal
dining, ethical dining, and so on. There can be various strategies which could be used to attract
customers for example, focusing upon the quality of food, giving the special offers, home
delivery and so on.

REFERENCES
Books and Journals
Abou Kamar, M., 2017. Food Waste in Three-Star Hotels in Egypt: Quantification and Potential
for Reduction. International Journal of Heritage, Tourism and Hospitality, 11(2),
pp.57-78.
Akyazi, T., and et al., 2020. A guide for the food industry to meet the future skills requirements
emerging with industry 4.0. Foods, 9(4), p.492.
Chamola, V., and et al., 2020. A comprehensive review of the COVID-19 pandemic and the role
of IoT, drones, AI, blockchain, and 5G in managing its impact. Ieee access, 8,
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Chibili, M., 2017. Modern hotel operations management. Routledge.
Korada, S.K., and et al., 2018. A critical appraisal of different food safety and quality
management tools to accomplish food safety. In Food Safety and Preservation (pp. 1-
12). Academic Press.
Melani, I., Suroso, S. and Musqori, N., 2019. The Effect of Capital Adequacy and Liquidity on
Profitability in Food and Beverage Sub Sector Manufacturing Companies Listed on the
Indonesia Stock Exchange (ISE) Period 2015-2018. Ilomata International Journal of
Management, 1(1), pp.1-7.
Mohammad, A.A. and AbouElezz, M., 2020. A Holistic Model for Sustainable Restaurant
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Peticca-Harris, A., 2019. Managing compassionately? Managerial narratives about grief and
compassion. Human Relations, 72(3), pp.588-612.
Pham, N.T., and et al., 2020. Managing environmental challenges: Training as a solution to
improve employee green performance. Journal of environmental management, 269,
p.110781.
Phoosawad, P., and et al., 2019. Impacts of collaboration networks, operational performance and
reverse logistics determinants on the performance outcomes of the auto parts industry.
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the horse’s mouth. Critical Public Health, 28(2), pp.253-256.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
Thomas, A., 2018. Developing an integrated quality network for lean operations
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