Managing Food & Beverage Operations

MANAGING FOOD & BEVERAGE
OPERATIONS

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
P1. Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry........................................................................1
P2. Different rating systems used for the food and beverage industry nationally and
internationally..............................................................................................................................4
P3. Current and future trends affecting food and beverage businesses.......................................8
M1. Analyze how current and future trends are affecting food and beverage businesses
products and services to meet business objectives......................................................................9
D1. Critically analyze how different types of food and beverage businesses have adapted to
current and future trends to meet business objectives.................................................................9
P4. Demonstrate professional food and beverage management skills within a food and
beverage organization................................................................................................................10
P5. Legal requirements and regulatory standards that food and beverage service outlets must
comply with, giving specific reference to the maintenance and cleaning of equipment...........11
M2. Discuss the importance and value of having to meet professional food and beverage legal
and regulatory standards on operational performance and the consequences on performance if
they are not adhered to...............................................................................................................12
D2. Analyze the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance..........................................13
P6. Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.......................................................................13
M3. Evaluate how digital technology enhances business performance for a range of different
types of food and beverage businesses to meet business objectives.........................................14
P7. Factors that influence the consumers’ decision on which food and beverage outlets they
choose........................................................................................................................................14
P8. Analyze strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.............................................................................................................................15
M4. Evaluate the effectiveness of strategies used in a range of food and beverage outlets to
attract and build a loyal customer base......................................................................................16
D3. Critically evaluate the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behavior......16
REFERENCES..............................................................................................................................18

INTRODUCTION
Foods and Beverages services are one of the largest sectors in terms of preparing,
producing and serving of food. There are many skills required to sustain in this industry by
understanding the commercial advantages and its effects. This report is going to put insights on
various types of businesses, rating systems, current trends of this sector, management skills, legal
regulations and requirements established here, use of operational and marketing through digital
technology.
MAIN BODY
P1. Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry
Sl.No
.
Sector Description Advantages Disadvantag
es
Example Employer
1 Hotels It includes
Accommodatio
n services
including
overnight stay
and other
facilities like
TV, AC, etc
Easy
layover or
stay with
security,
based on the
rating that
hotel has
received.
Sometimes,
during peak
duration, it
gets clustered
with high
prices, low
services
performance
and more.
The Witchery by the Castle; 352
Castlehill, Edinburgh EH1 2NF,
UK; www.thewitchery.com;
Edinburgh.
2 Golf Clubs These have
Long grounds
with golf cart
for recreational
purpose.
Prestige in
working this
field, good
prospects in
career
developmen
t.
Over
exploitation
of low level
employees,
more stress
on customer
driven
The Golf Cart Company
Limited; 187A Liverpool Rd,
Southport PR8 4NZ, UK;
http://southportgolfcentre.co.uk/;
Liverpool.
1

services.
3 Theme
Parks
It is based on
Adventurous
and
Recreational
activity based
rides and many
small outlets of
fast food are
available there
to entertain
customers.
Enhancing
knowledge
about
technical
aspects
related to
such rides.
Long hours of
word,
pressure on
health due to
continuous
tasks, poor
pay
THORPE PARK Resort,
Staines Rd, Chertsey KT16
8PN, United Kingdom;
https://www.thorpepark.com/;
Surrey.
4 Prison
Catering
Services
Simple
cooking
methods used
with edible
quality food at
low costs with
occasional and
seasonal
Criminals
understand
the value of
food, family
and social
lives.
Ill effects on
health and
exploitation
by making
them work in
inhuman
conditions.
Sodexo; 1 Southampton Row
London
WC1B 5HA;
https://uk.sodexo.com/home/abo
ut-us/contact-us.html; Dublin,
Gwent, Camberley etc.
5 Restaurants
’
Ambience
based on
concepts, good
quality food
with varieties
in cuisines,
relaxation
services.
Employmen
t generation,
good
progress in
career front,
learning and
developmen
t
Exploitation
can occur,
long hours of
work
The Ledbury; 127 Ledbury Rd,
London W11 2AQ, UK;
[e-mail]; Ledbury
6 Contract
Catering
Applied in
hostels,
colleges,
offices etc.
with
reasonable cost
Instant
recognition
if quality of
food is
edible.
More
Restriction
while
establishing
in particular
location like
socio-
The Clink Charity; Brixton -
0208 678 9007
[e-mail];
https://theclinkcharity.org; Styal,
Cardiff etc.
2

of operations
and standard
quality of food.
revenue
generation.
economic
factors.
7 Cafes Small
businesses set
up at small
scale to give a
place for
having coffee,
tea or snacks.
Reasonable
pricing,
soothing
environment
, easy and
accessibility
towards
technologic
al progress
Rate of return
might
sometimes
not as
effective as
cost of
investment.
Promoting
such cafes
can be a
difficult task.
The Table Café; 83 Southwark
St, London SE1 0HX, UK;
https://www.thetablecafe.com/;
London
8 Culture and
Heritage
Foodservice
s
These are
established to
provide local
food via stalls,
packaged
foods, drinks,
bottled water
so those
tourists who
come to visit
can have
something
authentic.
Emphasis
on
promoting
local
cuisines
with
authentic
flavors.
Establishing a
link with
tourists need
proper
execution of
planning
which might
be a long
process with
low degree of
career
advancement.
Heritage Food Service;
www.hfse.com; Cambridge, East
of England, England.
P2. Different rating systems used for the food and beverage industry nationally and
internationally
There are many rating systems used for showcasing the quality parameters of services
such as location, price, hotel size, staff, design etc. of this industry.
3

Michelin Stars: This is a grading system where the basis of quality checking is on three stars,
where the highest one signifies “exceptional cuisine and must have on the list”, two stars mean
excellent cooking and must be a visit and one star is very good restaurant. This lists those
restaurants in many countries and gets updated once a year. For e.g: The Araki, Alain Ducasse
at the Dorchester and many more.
AA Rosettes: This scheme is an award, which is purely based on meal served by the restaurants
in more than one visit. This provides an insight with a direction to enhance the tastings, make
food health and more (Tefera and Govender, 2015).
Number of Rosettes Description
1  This is given to those which stand out
in their local area.
 Around 50% of hotels/restaurants have
been given this.
2  This is given when higher standards are
achieved with better consistency.
 Around 40% have been conferred by
this.
3  Here, timing, flavor combinations in
order to innovative and seasoning are
the criteria to present this award.
 Around 10% of the restaurants/hotels
have 3 rosettes or above.
4  Here, at national level, the cooking gets
recognition. The included restaurants or
hotels which have a passionate
intensified ambition with outstanding
4