Managing Food & Beverage Operations

This report provides an overview of managing food and beverage operations in the hospitality industry. It covers various types of businesses, rating systems, current and future trends, operational and marketing technologies, and legal requirements. The report also discusses the importance of professional management skills and compliance with regulatory standards.

Managing Food & Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................4
MAIN BODY...................................................................................................................................4
LO1&3.............................................................................................................................................4
Fact Sheet1:.................................................................................................................................4
Fact sheet 2..................................................................................................................................5
P2 Rating system used in food and beverage Industry...............................................................5
Fact sheet 3..................................................................................................................................6
P3 Current and Future Trends affecting Food and Beverage Industry.......................................6
Fact Sheet 4.................................................................................................................................7
P6 Different operational and marketing technologies for range of food and beverage industries
.....................................................................................................................................................7
Role of operational technology in increasing business performance-........................................7
LO2..................................................................................................................................................8
P4 Professional food and beverage management skills within organization..............................8
P5 Legal requirements and regulatory standards that food and beverage industry must comply.
.....................................................................................................................................................9
LO4 .......................................................................................................................................10
P7 Factors which influences consumer decision on food and beverage outlet ........................10
P8 Strategies used in range of food and beverage outlets to build loyal customer base...........10
CONCLUSION..............................................................................................................................11
REFERENCE.................................................................................................................................12

INTRODUCTION
Food and beverage industry basically refers to all the outlets and establishments which
are mainly involved in providing the food and beverages services to a wide range of customers.
This report includes various kinds of business in food and beverage industry, various
rating system offered by the national and international standards, various current and future
trends in food and beverage industry, impacts of current trends on food and beverage industry,
various reasons introduced for the adaption of the food and beverage industry and the various
scopes which needs to be in the future for the growth and development of the future industry
needs, comparison between various operational technologies, role of operational technologies in
increasing the business performances. Evaluation of operational technologies which impact on
consumer behaviour, comparison between different marketing technologies, role of marketing
technologies in increasing the business performance, evaluating various marketing technologies
which have impact on consumer behaviours.
MAIN BODY
LO1&3
Fact Sheet1:
Various kinds of food and beverage industry comprises of all the organizations associated with
the beverage, dairy, fruits and vegetables, grains, meat poultry and seafood and sugar and
confectionery industry which comes under the food and beverage industry. This involves all the
companies involved with raw materials, processing food industry, packaging and distributing etc.
food and beverage industry has shown a rapid growth with the emerging growth and
globalization. The market has extended vastly with the growth and nourishment of the industry.
There are various sectors in food and beverage industry which help this sectors to flourish and
and help industry for growth(Bakalis, S., Knoerzer, K. and Fryer, P.J. Eds., 2015).
Restaurants:
 In other words it is termed as eatery.

 A business where the food and drinks are prepared and served to customers in order to
achieve the profit and the targets setup by the owner.
 The food are generally taken up at the same place itself or taken out elsewhere. It consist
variety of fast food cuisines and services ranging from fast foods to cafeterias, mid-
family restaurants, and high end luxurious establishments(Becker, G., and et.al., 2019).
 There are various classifications of restaurants some serve alcoholic beverages too some
serve 2 meals per day some serves 3 meals a day.
 Some of the restaurants serves bakery products, some offers buffet.
 Major classification are fast food chains , diners, hotel restaurants, airport restaurants.
Hotels:
 Along the food facility hotels provides lodging facility and other services too.
 They consist of small rooms to business suites to presidential suites depending on the
choices of customers.
 With the various classification comes various facilities. Various additional services are
offered by the hotels like spa, gymnasium etc(Gibson, P. and Parkman, R., 2018).
 They are built with the aim to facilitate guests for a shorter span of time.
 The rooms and facilities are exchange with the price they pay.
Catering Services:
 This is a well established business of food and beverage industry which offers the food
services other than hotels and restaurants which offers food services to personal
occasions at home, hospitals, remote areas etc.
 their main aim is to feed large number of people meeting their requirements.
 They are sub categorised as wedding service catering, corporate catering, bento catering
etc.
Fact sheet 2
P2 Rating system used in food and beverage Industry
There are numerous kind of rating system used in the food and beverage industry which
are used both nationally and internationally. There are certain standards which every food and
beverage firm needs to follow before serving the food to the customers.
Rating criteria followed by restaurants are every rating criteria has their own norms. Not every
guide looks behind the rating system.

Dozen Rating system: this rating system is established with the aim to develop shoppers to
identify products which are helpful for the identification of food products. These are applied on
the shopping markets and the places from where the raw material is supplied. This rating system
defines the rating of the food depending on its freshness(Del Chiappa, G., Martin, J.C. and
Roman, C., 2016).
Food Hygiene Rating System: this rating system is used in both national and international
system. On behalf of this rating system the restaurants are classified and rated on hygiene
standards. This is generally a five star ratings dependent upon the levels of the hygiene which
are maintained within the restaurant.
Restaurant with higher rating are termed as the best and the rating with low score are
termed as lowest ratings. Customers responses adds or decreases the rating system. Consumer
behaviour is dependent on the rating system.
Safe food, better business(SFBB)
this rating system facilities business which are small which are mainly catering services
and the takeaway services . This rating system ensures the food prepared are according to the
standards and are fresh. Guidelines are followed in preparations of these foods. This also follows
rating systems and procedures(Jones, P., Comfort, D. and Hillier, D., 2016).
Fact sheet 3
P3 Current and Future Trends affecting Food and Beverage Industry
With the change in the trend of the food and beverage industry various changes have taken place
with the emerging new concepts of dining and the ideology behind the food and beverages, it has
evolved up to a greater extent, food and beverage is now not limited to food but has evolved upto
a greater sense. As change in trend there is a change in the consumer preferences. There has been
a rise in exotic flavours, types of snacks and desserts. Consumer food preferences have changed
with respect to time. There is a change in the taste-buds and the preference of the customers.
Consumers wants a good food not just for themselves but fort others(Kasavan, S., Mohamed,
A.F. and Halim, S.A., 2017). It is evolved as a platform of socialising. There is an evolution in
the ideology and deep thinking of consumers like preparation of food, presentation, packaging
everything matters a lot. People started focusing on food safety. Transparency is seen on the food
processed, consumers are more aware on what they eat. Blockchain has affected the performance
and rating of the industry, it is important to minimise the safety issues. Rising uncertainty has

evolved and has affected the organisations which are related to F&B Industry. Change in price,
rise in labour cost, strictness in labour market, transportation and rates hike have a high
uncertainty which are developing affecting the future ideas(Kasavan, S., Mohamed, A.F. and
Halim, S.A., 2018). Innovation has affected the many of the industry as the trends changes there
is shift in the culture of the customers the diversity has affected the culture. Innovations in
flavours and presentations can shift a wider class of customers. Use of digitalization has affected
the culture and the trends of food and beverage industry. As the trends and legalization of
various food substances like hemp and CBD which are legalised in many parts of the world are
now introduced within the food and beverage industry. As these things are prone to relaxations
and anxiety people are more towards these. Many of the small restaurants merges with each
other aiming to be a bigger brand has evolved increase the competition to other brands. Change
in taste buds has always attracted many of the people towards them, a regular innovation has
always moved the food and beverage industry. Packaging and presentation has affected the shift
culture(Maier, T.A. and Prusty, S., 2016).
Fact Sheet 4
P6 Different operational and marketing technologies for range of food and beverage industries
Role of operational technology in increasing business performance-
Various operational technology used in the restaurants have affected the change in these
restaurants, this has affected the change in increasing number of customers. As the customers are
more prone towards the use of technology they have shifted towards a technological culture.
Sales and services of the restaurants have eventually increased with the rapid change in the
consumer behaviour. Use of technology has helped the restaurant for the development and
advancement in the industry. Various technological changes like the use of digital platform has
changed the way of ordering, change in the technological advancements like customers can view
their food preparation this improves transparency and satisfaction level in the customers. This
advancement has increased more number of customers which leads to advancement in capital.
This increase customer relationship(El Demerdash, J.M., 2017). With the advancement of
technology there arose a time redundancy and satisfied customers. With the advancement in
technology there exists a goodwill of the restaurant.
Evaluating operational technologies impacting on consumer behaviour

consumers are more prone towards the restaurant which are more towards the satisfactory result
weather it is food or services offered. Consumers tends to move towards which serves them
better provides a better facilities which can be beneficial for customers. Many of the restaurant
provides additional in the mean time of order which can involve the customers and satisfy them.
Use of technology has satisfies them with the various technological advancements. Hotels and
restaurant have have their own app which provides table booking and customers services. With
the use of technology the time dependency has reduced and customers behaviours have changed .
Which give rise to satisfaction level of the customers. Providing a good services and better use of
technology the customers are more particular brand. As technology has provided better working
facility this has resulted in increased number of customers. Use of technology has enhanced
customer service and improved the quality of the restaurant.
LO2
P4 Professional food and beverage management skills within organization
For a professional within a working environment must have a good oral and verbal skills which
can develop a good professional culture within the working environment. A greater
communication skills will help the development of the firm and provide a better working facility
to the firm. For a manager communication plays an important role in as through manager
information is shared throughout. Ensuring that all the workers are unified workforce as a team
within the organization. Communication within the workplace ensures the salient working of the
organization. Formal and informal, verbal or written all the information shared in the
organization are helpful for the safe functioning of the organization. Communication helps the
team to involve in the tasks and to maintain the collaborative force within the team. This ensures
a prevention of conflict, resolving the issues within team member, as a manager is familiar with
mates he will be able to communicate with the workers(Maier, T.A., 2016).
Decision making is another quality which must be ensured within the manager or leader
there are many situations each day in-front of the manager knowingly or unknowingly which
needs an immediate decision with time. The quality for right decision making must be developed
which can be used to evaluate the results. A good decisions will lead to better opportunities, a
bad decision will lead to failure. Delegation is another subordinates which needs to be developed
in order to maintain the salient working culture it refers to the passing on the power to the
subordinates which can be used to decrease the burden in order to optimise time and productivity

of the industry. Which will increase the responsibility of the workers and will be able to achieve
better. A manager must have a good delegation which will help to accomplish task and provide
productive result. Motivation must be developed within the manager which can help in the
motivation of the workers and to increase the productivity. motivation can help the workers to
work better and achieve appropriate results(Mohammad, A.A., 2017).
P5 Legal requirements and regulatory standards that food and beverage industry must comply.
Legal standards which needs to be followed in the food and beverage industry needs to follow
the various legal procedures which can be used to followed, the safety procedures which needs to
be followed for the safe functioning of the atmosphere. The food and safety must be ensured like
fresh raw material must be used in the preparation of time. There must be a ready food which
must not be refrigerated fort more than 24 hours and proper marked date must be mention, it
must be employ for limited time period as it must not be used for more than that. For cleaning
equipments the area must be separate as it must not mix with the food which is prepared, a
proper hygiene must be maintained and the surrounding must be sanitized. The staff must be
aware of the equipments used and the kitchen manners must be developed in order to minimise
the chaos and filth. Proper training and development classes of the workers must take place in
order to develop a fesable work culture. Training must include knowledge about the utensils used
and the food and personal hygiene as in food and beverage industry hygiene matters a lot. The
in-sourcing of the food must be checked which ensures the quality of the food(Radzi, R.M.,
Saidon, I.M. and Ghani, N.A., 2016). There must extra surveillance in the food preparations as
no contaminants must be there in the food which can be a question against the quality of the food
which will decrease the price of the food. Various policies introduced by food cooperation must
be ensured to provide a better conditions for the customers. Food and safety acts must be
followed introducing the safer food products. Handling and maintaing of food must be done in
order to maintain the saturated quality of the food products. On farm controls must be through
the final distribution and used by consumer. Various facilities must be implemented in the
organization like freezing, spray process drying facility , dried egg storage, health and personal
hygiene must be maintained, proper cleaning and sanitization process must be introduced, heat
treatment must be separate(Wood, R.C., 2018).

LO4
P7 Factors which influences consumer decision on food and beverage outlet
The Food & Beverage outlet can easily attract the consumer decision-making by
providing the best taste of food and beverages to their customers. Providing food and beverages
at affordable price as compare to other which can attract the consumer. The consumers are
always in the needs of best food at the lowest price. They can also avail the variety of food and
beverages in their menu as the food lovers will convince visiting and taste that they are in search
of, for many of the customers food is an important factor rather than price. they are ready to pay
for the right amount of food they need to avail. An excellent customer services also influence the
decision-making of consumer's. Warm welcome to the customers, rendering good services as per
the needs and requirements of the customers, helping out customers in selecting the food from
menus. This also have a positive impact on consumer and thus consumer will be satisfied and
satisfy consumer wants to visit the outlet again for availing through excellent services and food
of the outlet. If the customers is satisfied with the food and customer service they will revisit the
same place. The ambience of the restaurant also decides the behaviour of the customers if they
are not satisfied with the ambience they wont be revisiting the restaurant. For many of the
restaurants there must be separate kitchens for vegans. Which can does not affect the sales of the
restaurant. Services as per the costumes are not met leads to the change in the behaviours which
can generate a bad reviews which can affect the customers and the rating value of the customers.
Restaurants must offer the best services the waiters must be appropriate as per the standards of
the restaurant(Dopson, L.R. and Hayes, D.K., 2015). Skills must be proper and the behaviour
towards the customers must be satisfactory.
P8 Strategies used in range of food and beverage outlets to build loyal customer base
Different types of strategies can be used in the range of Food and beverage outlet to
attract more customer. By providing discount offer on food and beverages thus large number of
consumers can easily attracted to the outlet. By availing through different promotional strategies
that can be most popular social media marketing by which the promotion of F &B outlet can
reach to the large number of people. They can avail Happy Hours for their customer in which
discount on prescribed food and beverages can be given to the customer this is also helpful in
attracting consumers easily. Feedback from consumer can be taken to frame a bond and trust
among customer and fulfil the need and demand of consumer. Well treatment and hosting must

be done with the consumer and rendering them with satisfactory services which builds a loyalty
among customers. For a loyal customer relationship decent facilities must be provided, extra
discounts must be provided in order to avail the customer base, the service provided must be
satisfactory which must include the better facilities provided to the customers. A feedback card
must be displayed so that requirements of the clients must be addressed and provided with the
better facility they want from us. Many discounts coupons must be provided which can be
redeemed for later visits. This will improve a better customer base and help in the development
and profit generation of the firm(Davis, B., and et.al., 2018).
CONCLUSION
It has been summarized that there are various skills which are required in food industry to
attracting the customers like positive attitude, knowledge of inventory management etc. Besides
this, the restaurants and hotels have to follow legal requirements like cleaning the equipment
regularly, sanitizing them in order to provide the customers with safe and hygienic food.
Consumer chooses that F & B outlet which provides them the quality food in affordable price.
Generally the decisions of consumers to go with particular outlet depends on the variety of food
and hence the personalization of meals. Thus, in order to attract the customers restaurants and
hotels uses various strategies and tactics to attract the customers like providing discounts,
cashback, offers etc.

REFERENCE
Books and Journals
Bakalis, S., Knoerzer, K. and Fryer, P.J. Eds., 2015. Modeling food processing operations.
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Becker, G., and et.al., 2019. 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.
Davis, B., and et.al., 2018. Food and beverage management. Routledge.
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.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
El Demerdash, J.M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage. Tourism, and Hospitality. 10(2/2).
Gibson, P. and Parkman, R., 2018. Cruise operations management: Hospitality perspectives.
Routledge.
Jones, P., Comfort, D. and Hillier, D., 2016. Water stewardship and North America's food and
beverage companies: a case study in corporate sustainability. International Journal of
Corporate Strategy and Social Responsibility. 1(1). pp.26-43.
Kasavan, S., Mohamed, A.F. and Halim, S.A., 2017. Sustainable food waste management in
hotels: Case study langkawi UNESCO global geopark. Planning Malaysia
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Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
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Mohammad, A.A., 2017. Approaching the Adoption of Lean Thinking Principles in Food
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Radzi, R.M., Saidon, I.M. and Ghani, N.A., 2016. Risk management in food supply chains by
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Wood, R.C., 2018.Strategic questions in food and beverage management. Routledge.