Food and Beverage Management Trends

This assignment provides a comprehensive analysis of the food and beverage industry, highlighting key trends such as different rating systems used in restaurants and hotels, strategies for building loyal customers, and compliance with regulatory standards. The report also explores the importance of human capital management in the industry.

Managing Food&Beverage
Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P 1 Different types of businesses in food and beverages(F&B).................................................1
TASK 2 ...........................................................................................................................................3
P 2 Different rating systems .......................................................................................................3
TASK 3............................................................................................................................................4
P 3 Current and future trends affecting business .......................................................................4
TASK 4 ...........................................................................................................................................5
P 4 Professional management skills ...........................................................................................5
TASK 5............................................................................................................................................6
P 5 Legal requirement and standards comply with outlets ........................................................6
P 6 Compare and contrast different operational and marketing technology ..............................6
TASK 6............................................................................................................................................7
P 7 Investigating factors that influence the consumers’ decision on choosing outlets...............7
P 8 Analysing strategies used in food and beverage outlets for building loyal customer base ..7
CONCLUSION ...............................................................................................................................8
REFERENCES ...............................................................................................................................9

INTRODUCTION
Food and services operations includes many activities that engage staff right from buying
raw material, preparing food and beverages, keeping stock of material, managing quality of
services on daily basis, arranging various catered events ( McClements, 2015). Most essential
part is analysing business outcomes to make decision for future policies. The present study will
explain different types of businesses within food and beverages industry. It will different rating
systems used for industry nationally and internationally. It will discuss current and future trends
affecting food and beverages businesses. Furthermore, assignment will explain legal
requirements and regulatory standards comply with food and beverages services outlets.
TASK 1
P 1 Different types of businesses in food and beverages(F&B)
Sectors Description Advantages Disadvantages Employer
example
Hotels Hotels are
provided food and
beverages to their
customers who
are visiting their
hotels. This
assists in
increasing profits.
There are minimal
staffs are required,
customer
satisfaction, cost
efficient, casual
dining.
There are highly
in fat and energy,
allows little
recipe
modification.
Hyatt is an
American
multinational hotel
headquartered in
Chicago.
Hospitals Hospitals also
provides food and
beverages
services for
improving health
set out nutritions
and catering
standards.
The advantage of
F&B in hospitals
is to improve
health and taking
care of patients
nutritions( Anurad
ha, 2016).
The
disadvantages of
this is very time
consuming and
costing of labour.
Royal Berkshire
NHS is one of the
biggest hospitals in
UK.
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Restaurants Restaurants are
also provided
foods &
beverages for
earning profits
and fulfil
customers
requirement.
Pros of F&B in
restaurants is good
grooming, health
and verbal
communication
with customers
and fulfilling their
needs.
Cons of F&B in
restaurants is
expensive initial
investment.
There is low
margin, because
of food industry
is very price
sensitive( Davis,
Lockwood,
Alcott and
Pantelidis,
2018)
The Green House
restaurant in
Mayfair, London
offers 2 Michelin
star dining
experience.
Prison catering Prison catering is
the term for meals
served to
prisoners while
imprison in
correctional
institutions.
Advantages of
F&B in prison is
to providing better
food for prisoners.
Disadvantages of
prison catering is
spending high
costs.
Her Majesty's
Prison Service is
prison within
England and
Wales.
Contract
catering
There is provision
of F&B for
scheduled events
or time( Hellwig,
Morhart,
Girardin and
Hauser, 2015).
Pros of food
catering contract
is to limited menu,
specific costs and
audience. It
consuming less
time.
Cons of
contracting food
is less profit due
to contractor fee
and venue gives
up managerial
control with
staffing, stock
and
Food by dish is
leading
contemporary
caterer in
Greenwich centre,
London.
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merchandising.
Fast food Fast food
business
increasing profits.
Pros of fast food
business is
fulfilling
customers needs
and wants.
Cons of fas food
business is
effecting on
health of
consumers
( McClements,
2015)
McDonald is fast
food company in
Lockerbie in UK.
Golf clubs Various golf club
offers food and
beverages
services to their
members and
guests to build
relationship.
Pros of F&B in
golf club is to
build relationship
with guests and
fulfil their
expectation.
Cons of F&B in
golf clubs is to
consume more
costs and time.
Exeter Golf and
country club in the
UK.
Bars and pubs There are
separated many
bars and pubs in
UK.
Pros of bars and
pubs is to give
relaxing
environment to
customers.
Cons of bars and
pubs is to give
beverages such
as wine. It is
unhealthy for
customer health.
The Clifton pub in
the UK.
Casual dining It is group of
hospitality service
that offering by
restaurant.
Pros of casual
dining is to build
interpersonal
relation with
people.
Cons of casual
dining group is
to decrease hotel
business.
It is whole group of
casual dining in the
UK.
Branded
restaurants
Branded
restaurant are also
Pros of branded
restaurant is to
Cons of branded
restaurant is to
Prezzo restaurant is
branded located in
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included in
hospitality
business.
giving branded
services and
products to
customers.
effect low budget
restaurant.
UK.
TASK 2
P 2 Different rating systems
Food and beverages industry nationally and internationally has used different rating
system such as:
Scores on the Door: It is food hygiene rating system which is used in food and
beverages industry. Scores on the Door is term for display of food hygiene or food safety
inspection results of food companies.
AA Rosettes: If restaurant is wining of Rosettes that is an inspiration. It is simple
guidelines, show opposites. Experiencing AA food tasting helps in enhancing food tastings and
give further insight and guidance ( Wong and Lee, 2017).
Michelin Stars: It is part of restaurant rating system from famed Michelin Guide. If
restaurant earn this star, it becomes star. Now, it is considered hall mark of fine dining by
many of world's top chefs not to mention restaurant patrons.
Hotel Star: This rating are frequently used to classify hotels according to their quality. The
objectives of this rating has enlarged into direction on the hotel experience as whole. Hotels
are rated from one to five stars in UK.
Five star rating: Five star hotel offers most luxuries premises, the widest range of
guest services, swimming pool, sports and other facilities. These hotels offer the highest level
of accommodation and services. For example Ritz Carlton is the American that operates
luxury hotel chains. These hotels are also provided Wi-Fi services in rooms, DVD library etc.
to their guests(Bradley and et.al., 2017).
Four star rating: Four star rating offers average level of services such as rooms and
well furnished. These hotels provide other facilities like concierge, fitness centre, one or more
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pool etc. For example Marriott is American multinational diversified hospitality company. It
is the first hotel chain which is served food, resorts etc.
Three star rating: Three star rating hotels offers spacious rooms, adds high class
decorations, furnished and colour TV. They are also provided one or more bars and
lounges(Shum, Gatling and Shoemaker, 2018). For instance Holiday Inn is American brand
hotels which is offered suites, resorts, club holidays etc. They are also offering food services,
lodging, meetings to customers.
Two star rating: Two star rating hotels offers good accommodation and better
outfitted bedrooms, each with telephone and attached private toilets. This gives personal
atmosphere by high two or more stories. For example Days Inn is hotel chain. There are four
motor ways services operators all have Days Inn hotels in the UK. They are offering lodges,
vehicles and motor homes for park visiting.
One star rating: One star rating hotels offers limited services and high standards'
cleanliness facilities in rooms. For example City view offers good value bed and breakfast
accommodation. The hotel is usually small and medium sized located to moderately priced
attraction.
TASK 3
P 3 Current and future trends affecting business
There are many current and future trends are affecting foods and beverages business.
Such as:
E-commerce: Businesses utilizes e-commerce website in order to products as per
convenience whatever customers are required. This assist in increasing rate of productivity
and delivering expectation. Food and beverages solutions and equipments allow that new
trends to move towards more flexible and adaptable practicality(Bradley and et.al., 2017).
Food safety and sustainability: Control of water consumption, charitable their access
products, utilizes secondary energies such as solar power, decrease wasteful packaging
etc(Top 5 trends for food and beverages business, 2018). These kinds of activities helps in
safety and sustainability in food and beverages business Companies make efforts on
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measuring costly operations, leveraging efficient green systems, cost saving tax credit such
food donation, deduction etc.
Technology: Food companies are utilized technology in terms of digital and social
platforms for connecting with customers. It is providing robust product research avenues, tips,
stories, forums and information hungry consumers(Shum, Gatling and Shoemaker, 2018).
Supporting internet of things and large information are essential parts of overall strategies.
Stricter regulation and food safety scares: Food safety, regulatory, quality and
governmental. These factors are highly affecting overall food and beverages industry.
Through maintaining quality and standards of food, companies are fulfilling customers
demand and their requirement. They are also concerned about traceability of ingredient and
products, pressures on manufacturers to understand operations of whole supply chain to
prevent food fraud and unethical practices.
TASK 4
P 4 Professional management skills
Manager has many skills for managing food and beverages for increasing customers
demand and fulfilling their needs as well as wants.
Leadership skills: Food and beverages manager has good leadership skill for
managing of staff, resolving conflicts, effective communicate regarding standards, customers
interaction and cooking methods according to customers demand.
Customers services: Food and beverages manager has always customers services at
the forepart of their mind. They understand that being friendly and communicating in well
manner, so that customers keep happy and coming in hotels, restaurant in many times with
their families(Rubio, Villaseñor and Yagüe, 2017). Manager need have solved problems
regrading foods and beverages to customers and getting effective solution to consumers.
Coordination: Manager has coordination skills in terms of timely delivering of foods
and beverages, defining clearly cooking methods etc. Through this skill, manager build
relationship with staff. Therefore, employees are effectively and happily working in restaurant
and providing better services to customers.
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Time management skill: Food and beverages manager has time management skill.
Therefore, they are managing time of themselves and others. Manager makes sure that all staff
are managing time in terms of delivering services to customers from time.
Communication skills: It is very important that food and beverages manager must
have communication skill (Filimonau, Krivcova and Pettit, 2019). There are different types of
customers coming in hotels and restaurants, so that manager must be able effective
communicate with their consumers and solving their problems.
Safety consciousness: Food and beverages manager must able to handle safety of food
and drinks in terms of cleanliness products, knives accidents etc. Therefore, managers make
sure that staffs are working together and safety of customers. It is most important factor that
affects on demand of customers.
Supervising: Food and beverages must have supervising skills in terms of safety,
quality, managing staff, customers services in hotels and restaurants. It helps in increasing
customers demand, satisfaction and fulfilling their requirement.
TASK 5
P 5 Legal requirement and standards comply with outlets
Legal regulation and standards are applied in any of the food and beverages
companies. Either food production, from processing or manufacture to distribution. This is
essential to apply for increasing awareness of food safety(Davis, Lockwood, Alcott and
Pantelidis, 2018) If companies are not applied these regulations, so that government has to
take penalties, fines from organizations. There are many regulations and standards regrading
food and beverages services. Such as:
Equipments related regulation: Equipments must be located and installed in way that
prevent food impurity and that also facilitates cleaning the equipment and establishment.
Food contact surfaces of equipments must be protected from impurity by consumers. It is
necessary to provide effective protect and to keep impureness for such outfits.
Health and hygiene requirements: It is essential standards that is requirement of
health and hygiene food and beverages products deliver to customers. Therefore, food
companies must communicate with food manager about their health and hygiene duties, make
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sure that consumers on the premises do not pollute food. They make sure that provides
adequate hand washing facilities and used only washing hand, arms and faces. For that, food
companies follows regulations in relation to health and safety standards (Shum, Gatling and
Shoemaker, 2018). This helps in improving food containers, storage of food etc.
Maintaining potentially dangerous food: It is also key provisions of standards for
food business. In order to that, food handler make sure that minimizes temperatures of
hazardous food. Control of temperatures also apply to receipts, storage, processing, display
and transport to possibly risky food.
Food safety regulation: This standard outlined by food standard apply to every
business involved in the handling food for sale of food(Bradley and et.al., 2017). This
exception is businesses includes solely in primary production that do not process their product
or sell directly to public.
Consumers products safety commission: This standard in charged with protecting
public from unreasonable risk of serious injury or death from types of consumers products
under agency's jurisdiction.
Current good manufacturing practices: These standards defines methods,
equipments, facilities and controls for producing processed food and dietary supplements
(Shum, Gatling and Shoemaker, 2018).
Standardised foods: This regulation is essential for food and beverages companies
that follow in their businesses. Companies make sure that providing high standardised
services to customers.
Labelling requirement: It is essential that every products must be labelled and must
be corrected. This is regulation follow in food and beverages companies.
Registration: It is also regulation in relation to that registration and listing of every
food products of companies.
P 6 Compare and contrast different operational and marketing technology
Operational technology Marketing technology
Operational technology used in achieving Marketing technology is used in achieving
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tactical objectives of business. vision of organization.
It is utilized in short time period. It is utilized in long time period.
This technology uses on daily basis in the
workplace.
This technology alternative use in the
workplace.
It includes production, IT, finance, marketing,
sales and services.
It includes marketing mix strategies, products
costs, competitors analysis etc.
This technology is used in improving
efficiencies, maximising profitability,
increasing costs of food and beverages
businesses.
This technology utilizes increases shareholder
value for owners, improving services for
customers and greater market share( Bradley,
and et.al., 2017).
These activities are performed by middle level
management.
These activities are performed by top level
management.
Operational technology are monitoring systems
and controlling physical devices that are used
in food and beverages industry.
Marketing technologies are conducting
leveraging and improving marketing activities.
These technologies allow preventive
maintenance and improving up time.
These technologies help in measuring impact
of marketing activities and driving efficient
spending.
Operational technologies are utilized in
improving operation activities such as
equipments are used in food and beverages
products ( Wong and Lee, 2017).
These technologies are used in making
decisions about marketing of products and
services.
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TASK 6
P 7 Investigating factors that influence the consumers’ decision on choosing outlets
There are various factors influencing decisions of consumers on selecting outlets which are
as follows-
Price-
It is one of the major factor directly influencing consumers in choosing outlet. This is due
to the fact that when quality food is offered at competitive price, then it is true that more number of
customers will attract to outlets in the best way possible. This leads to influence customers as they
are lured by low price meals and sales of food outlet increases quite effectually.
Value for money-
The value for money is another major factor as consumers should be offered with meals
which satisfies them up to a high extent (Davis and et.al., 2018). When good quality of food is
provided at low price comparatively from its rival businesses, then positive impact can be seen on
people as they are attracted quite easily.
Food Quality-
It is another major factor as if high quality food is offered to customers, then they will
easily visit restaurant without any hesitation. Moreover, if food price is quoted high, while it is of
premium quality, then also consumers will attract in the best way possible. This means that even
when prices are high, customers will visit because of superior food quality.
Location convenience-
It can be analysed that location plays crucial role in maximising sales of restaurant. It is
required that outlet should be located in the heart of city from where maximum number of
consumers can come and eat food (Rubio, Villaseñor and Yagüe, 2017). If location is not
convenient to them, then they will attract to other restaurants.
P 8 Analysing strategies used in food and beverage outlets for building loyal customer base
The strategies used in outlets for building good and loyal customer base are as follows-
Up-selling-
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It is the best way to increase sales and enhancing customer base. Up-selling means to
convince customers by making extra purchase of goods or services which in turn increases profits
with ease. This requires efficient and well-trained staff for luring customers towards additional
purchase.
Presence in social media-
Social media such as Facebook, Instagram, Twitter and other channels are used by
restaurant for promoting their products quite effectually. Outlet posts advertisements on them which
are reached to large number of potential customers leading to effective sales and enhancement of
profits with ease.
Discounts and offers-
It is one of the common and reliable strategy which is used by food outlet for maximising
customer base in the best way possible (Filimonau, Krivcova and Pettit, 2019). Discounts and
offers should be offered on festivals and other events which will influence customers and they will
become loyal towards it. This will prove to be beneficial as restaurant will garner good amount of
sales.
Organising events-
Organising events such as comedy nights, musical shows and other related events which
will effectively influence customers to lure towards organisation in the best way possible. By
organising such events, there will be good customer's base and restaurant will be available to
maximise profits.
CONCLUSION
This report summarised that different rating system used in food and beverages
businesses such as Scores On The Doors, AA Rosettes, Michelin Stars, Hotel Stars
internationally and nationally. It can be concluded current and future trends affecting food
and beverages industry. Manager of food and beverages organization have many skills such
as leadership, communication, supervising, coordination and time management skills. It can
be discussed that legal requirement and regulatory standards comply with outlets in relation
to cleaning of equipments in food and beverages company. Strategies used in food and
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beverage outlets for building loyal customer base by Up-selling, Presence in social media-
Discounts and offers.
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REFERENCES
Books and Journals
Anuradha, K. P., 2016. Skill development and management a study of hospitality
professionals.
Bradley, D.M. and et.al., 2017. Human capital challenges in the food and beverage service
industry of Canada: Finding innovative solutions. Worldwide Hospitality and Tourism
Themes. 9(4). pp.411-423.
Davis, B. and et.al., 2018.Food and beverage management. Routledge.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage
management. Routledge.
Filimonau, V., Krivcova, M. and Pettit, F., 2019. An exploratory study of managerial
approaches to food waste mitigation in coffee shops. International Journal of
Hospitality Management. 76. pp.48-57.
Hellwig, K., Morhart, F., Girardin, F. and Hauser, M., 2015. Exploring different types of
sharing: A proposed segmentation of the market for “sharing” businesses. Psychology
& Marketing, 32(9), pp.891-906.
McClements, D. J., 2015. Food emulsions: principles, practices, and techniques. CRC press.
Rubio, N., Villaseñor, N. and Yagüe, M. J., 2017. Creation of consumer loyalty and trust in the
retailer through store brands: The moderating effect of choice of store brand
name. Journal of Retailing and Consumer Services, 34, pp.358-368.
Shum, C., Gatling, A. and Shoemaker, S., 2018. A model of hospitality leadership competency
for frontline and director-level managers: Which competencies matter
more?. International Journal of Hospitality Management. 74. pp.57-66.
Wong, S.C. and Lee, P.C., 2017. Competencies of training professionals in the Hong Kong
hotel industry. Journal of Human Resources in Hospitality & Tourism. 16(4). pp.384-
400.
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