Managing Food & Beverage Operations

Managing Food & Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
Activity 1 ........................................................................................................................................1
Different type of business in food and beverages industries.......................................................1
Rating system in food and beverages industry............................................................................2
Current and future trends in food and beverages industries .......................................................2
Critical Analysis of trends ..........................................................................................................3
Activity 2.........................................................................................................................................3
“An analysis of customer motivations and behaviour in selection F&B outlets”........................3
Activity 3.........................................................................................................................................5
Technology helps in improving the efficiency ...........................................................................5
Marketing Technologies..............................................................................................................6
Activity 4.........................................................................................................................................7
Observation record of Academy London’s Partner Restaurants visit..........................................7
Questionnaire form......................................................................................................................7
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverages industry includes all the company which are involved in the
processing of food from raw material to packaging and distributing it to the end consumers. Food
industries prepare fresh food and pack them, beverages industries prepare non-alcoholic and
alcohol beverages(Weber, 2019). Heathrow Airport Restaurants is company which provides
hospitality services with restaurants and lounge services. In this report the discussion will be
based on different types of business in food industries. Different rating systems and trends in
food industries. Further analysing the customer motivation and behaviour will be studied.
Discussion on evaluation of ways to use technology.
Activity 1
P1 Different type of business in food and beverages industries.
Business in Heathrow Airport Restaurants are of different types which are explained as
below
Restaurant services: Heathrow Airport Restaurants provides ethical services which
reflect to represent cultural identity. As it aims to attract new immigrants and visitors who are
interested for specific environment(Tourky and et.al., 2019). The company also aims to provide
family restaurants services as it offers variable and affordable menu according to variety for
customer tastes.
Bar services: Heathrow Airport Restaurants provides bar services in which the services
of wine, night clubs, pubs, cabarets, etc. For establishing bars, the company required get
registered under liquor control and licensing Act(Types Business In Food And Beverages
Industries, 2019).
Accommodation services: The Heathrow Airport Restaurants provides hospitality in
accommodation services which includes room services, self serve break fast room, etc.
collaboration between restaurants and hotel makes network for hotels to maintain customer
sustainability and helps to earn more profit.
Catering and Banqueting services: Heathrow Airport Restaurants provides hall and
banquets for special events and catering services refers to catering of food which can be off
premises services or on premises services. Catering business required issue for handling safety of
food while catering in large events. Catering business deals with many different business like
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catering to companies, conference to hotels, wedding venues, festival coordinators, conference
centres, etc.
Quick service restaurant: According to the traditional concept for services being
provided by the restaurant generally serve to resident or visitors. For providing quick services the
restaurant aims to serve prepared food, which can quickly get sold, and consumed quickly(Hu,
Chiu and Chu, 2019).
P2 Rating system in food and beverages industry
The rating system that are given on national and international grounds for food and
beverages industries are as follows:
One star and Two star : Hotels which lies in this criteria provides basic accommodation
services like shared room facility and common vending machine in hotels or restaurants.
Three star: Hotels which lies under 3 star categories provide the facilities of multiple
rooms facilities, gym facilities, banquet hall, conference hall(Klitkou and Bolwig, 2019).
Four star: In this criteria rating is between 70-80% as the hotel requires to meet
maintenances, hospitality services, level of quality in cleanliness,facilities related to delivery of
services,etc. The facilities are dry cleaning, non-smoking, free Wi-Fi, newspaper, sound proofed
rooms.
Five star: In this criteria the hotels which lies are rated between 80-90% as the hotels
provides luxurious hospitality services and restaurants. Some of the facilities are provided by the
hotels are not normally provided by the other hotels. Some of the extraordinary facilities are
private beaches, villa with dining area, private chef and butler,bars, carte restaurants, etc.
Food hygiene rating scheme
Food hygiene rating scheme used to rate various restaurants and takeaways on the basis of their
standards of hygiene
Scores on the Door: It is the ratting scheme which used to set up the different standard on
accordance with latest inspection of the hygiene in the restaurant. This rating system used to rate
the all the restaurant on the scale of 5.
Haccp: It is the ratting system which used to check chemical, physical and biology danger on the
basis of the inspection. In this rating the restarent with lower rank are selected as best.
Haccp can be applied by any organisation that deals in the pharmaceutical or food chain industry
whether directly or indirectly
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