Managing Food and Beverage Operations

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.