Managing Food and Beverage Operations

This document provides information about the sectors of the hospitality industry, grading system, trends in hospitality, operational technology, and marketing technology in food and beverage operations. It covers topics such as catering, coffee shops, snacks bar, cart French services, star rating system, hygienic and organic food trends, smart cooking devices, inventory management, and marketing technology.

Managing food
&
Beverage operations.
Individual project

FACT SHEET 1 — SECTORS OF HOSPLITALITY INDUSTRY
In context of food and beverages under the hospitality sectors, there are
various types of sectors which are covered under this aspect as:
Catering: It is done on the bases of providing foods and beverages to the
particular location which is decided by the customer. As it depends upon the
customer preferences regarding choosing the appropriate services and than
avail it in better way. It carries various aspects as arranging the system for
serving foods, preparing the foods, raw materials are to be carried and than
accurate place to prepare the food.
Coffee shops: As this is one of the most demanding sectors as in this the
short menu is presented with offering the hot and cold beverages as per the
customer demands. In such manner accurate meal is set by the organisation
and then accordingly it is offered to the customers.
they are looking to start bar services.
Snacks Bar: In this bar is set up with carriers with wider
range of beverages which also includes the alcoholic
which is permissible by government before offering. In
this manner, the drinks are served with some snacks
which can feel comfortable for the customer to spend
time in that area.
Cart French services: In this sectors, the food is half
cooked and then it is freshly baked in front of the
customer. By this aspect it carries the live cooking
procedure which enhances the customer interest by
satisfying the procedure to prepared this dish.
REFERENCES
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Nayak, R. and Waterson, P., 2017. The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future
opportunities within the food industry. Food control. 73. pp.1114-1123.
Huang, H. W. and et.al., 2017. Current status and future trends of high-pressure processing in food industry. Food control. 72. pp.1-8.

FACT SHEET 2 — GRADING SYSTEM
In respect of choosing the star rating system, it is mainly identified
the integrity of the services which the hotels industry is offering to
their customer. Thus, every star had its own value and this
procedure is adapted at both national and international scale. In
respect of getting the single star which indicates that there is lot of
improvement which is to be needed to the hotels in respect of
improving the services in food and beverages sectors. As in
respect of getting the three-star rating, it indicates that the services
are better but not fulfilling the expectation of the customer at
better level. Another 4-star rating describes the appropriate
services of the hotels. In these aspects, it results in determining the
needs of the customer and taking reviews to take accurate decision
regarding improvement.
REFERENCES
Hordern, J., 2015. Higher apprenticeships in England: professional and vocational formation. International
Journal of Training Research. 13(3). pp.174-193.
Sufi, T. and Singh, S. P., 2018. Hotel classification systems: A case study. Prabandhan: Indian Journal of
Management. 11(1). pp.52-64.
In respect of getting the 5-star rating regarding providing
any services relating to food and beverages in such way it
reflects the high quality of services. Customer are highly
satisfied with the services which they are offering and also,
they are attracting large number of customers. Thus, the
importance of grading is that they reflect the services of the
restaurant and also, they guide other customer regarding
preferring such services. In respect of getting higher rating
in food, it attracts other customer to prefer such foods and
also comment better reviews with rating. Through this
procedure they achieve high grade and represent hotels in
better way.

FACT SHEET 3 — TRENDS WITHIN HOSPITALITY = FOCUS ON SINGLE
TREND
In context of determining the trends in
hospitality sectors, it is examined on the bases
of dealing in hygienic and organics food
products. As this is one of the latest trends
which is adapted by the customer in respect of
prevailing the services of the restaurant. Due to
changes in environment condition, people are
more focus towards the health issues which
they are pertaining to prefer the selects
products. Thus, in such manner by providing
the organic products and using the hygienic
service attract the customer interest towards the
service which they are offering.
In such way, they also motivate other restaurant to avail such services which results in bringing
safer environment. They also promote such products in market by attracting the customer needs
and also taking reviews after availing such services. Through these aspects they also analyse the
aspects which results in bringing changes in existing services. The restaurant can put various
options in their menu card such as gluten free diet, organic products or equipment’s or healthier
drinks which contain various healthy amenities. But usually less customer is aware about the
services which are preferring by the restaurant regarding preferring the hygienic products, thus in
such manner, marketing is one of the unique options which enhances the customer needs by
building the strong relationship with them.
REFERENCES
Okumus, B., Koseoglu, M. A. and Ma, F., 2018. Food and gastronomy research in tourism and hospitality:
A bibliometric analysis. International Journal of Hospitality Management. 73. pp.64-74.
Carr, N. and Hayes, S., 2017. An analysis of trends in Ph. D. research in tourism. Tourism Recreation
Research. 42(1). pp.32-44.

FACT SHEET 4 — OPERATIONAL TECHNOLOGY
In respect of technology, this is the major aspects which play the important role in respect of
fulfilling the customer needs in better way. There are following aspects which can be examined as
follows:
Smart cooking Devices: As their is no appropriate ratio regarding the customer preferences in
visiting the restaurant, but in context of preferring the smart device, they can fulfil the large number
of visitors demand without any confusion relating to orders. As through the effective use of
technology, they set the time of the order by putting the temperature regarding hot and cold. Thus,
through this manner they deal in large number of customers in accurate way.
Managing the Inventories and other outputs: Through
these aspects of technology, inventories are managed in
accurate way as in respect of foods and beverages various
raw materials are needed to prepare the food. Thus, in such
manner, through the needs of technology, they track the
records of the goods in better way.
Thus, in such manner by using the advanced
technology resulting in getting higher use of strategies
which is used in respect of managing the overall activities
which is needed in respect of food and beverages. By this
aspects, they attract the customer interest in better way and
also resolve the issue which they face at the time of
fulfilling their needs and demands to get more business.
REFERENCES
Bowie, D., 2018. Innovation and 19th century
hotel industry evolution. Tourism
Management. 64. pp.314-323.
Rahimi, R. and Gunlu, E., 2016.
Implementing customer relationship
management (CRM) in hotel industry from
organizational culture perspective: case of a
chain hotel in the UK. International Journal
of Contemporary Hospitality
Management. 28(1). pp.89-112.

FACT SHEET 5 — MARKETING TECHNOLOGY
Marketing technology play the major role in respect of promoting the business and also in context of food and
beverages, marketing is the major aspects. Thus, in this aspects marketing can be done on the base of preferring
the social media marketing where they promote the products through advertisement or video sharing activity.
In this aspect, they reach to large customer base as most of the customer spend their time surfing through
internet and thus able to reach large scale business. The new trends which the restaurant is applying are also
they became familiar through digital platform. In such manner if any new products are innovating or new
recipe is designed which is hygienic and prepared from organic products this attract the customer needs at large
scale. They are happy to watch the video which reflect the preparation of that recipe. In such way the innovator
can also take patents or copyrights regarding the particular recipe which is unique and different from others.
As marketing technology carries more complex
procedure but the chances of earning higher profits is
to be managed through these aspects only. Thus, it
results in getting positive impact upon the customer
and also it helps customer to take right decision before
choosing the products. As rating also play the vital role
and guides customer to select the right products.
REFERENCES
Bowie, D. and et.al., 2016. Hospitality marketing. Routledge.
Rahimi, R. and Gunlu, E., 2016. Implementing customer relationship management (CRM) in hotel industry from
organizational culture perspective: case of a chain hotel in the UK. International Journal of Contemporary
Hospitality Management. 28(1). pp.89-112.