Food and Beverage operation Management Assigment

MANAGING
FOOD&BEVERAGE
OPERATIONS

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1. Different types of businesses within the food and beverage industry...................................3
TASK 2............................................................................................................................................9
P2. Different rating systems used for food and beverage industry nationally and internationally
......................................................................................................................................................9
TASK 3..........................................................................................................................................10
P3. Current and future trends affecting food and beverage businesses.....................................10
TASK 4..........................................................................................................................................11
P4. Professional food and beverage management skills within Brewing, Food and Beverage
Industry Suppliers Association .................................................................................................11
P5. Legal requirements and regulatory standards that Brewing, Food and Beverage Industry
Suppliers Association must comply...........................................................................................11
TASK 5..........................................................................................................................................13
P6. Compare and contrast ways that different operational and marketing technology for
different types of food and beverage businesses........................................................................13
TASK 6..........................................................................................................................................15
P7. Factors that influence consumer’s decision on choosing food and beverage outlets..........15
P8. Strategies used in food and beverages outlets to attract and build loyal customer base.....15
CONCLUSION..............................................................................................................................17
REFERENCES .............................................................................................................................18

INTRODUCTION
Food and beverages services operations consists of multipole activities that engage staff
fr4om purchasing raw materials, food and beverages preparation, inventory keeping, services
quality maintaining and managing different catered events and analyzing business challenges to
decide policies on future. The report on managing food and beverages will demonstrate the
various types of businesses in hospitality industry and standards associated with it. It will study
the operational skills required to work with the food and beverage sector to gain an appreciation
for the technology and equipment’s deployed for operations. Report will also explain the
commercial advantages of operational and marketing perspectives along with factors that affect
customer’s decision to purchase and render knowledge to develop a career in food and beverage
management. For the investigation Brewing, Food and beverage Industry Suppliers Association
(BFBI) is chosen which is a UK based international trade association that represents value chain
supplying of food and drink industry worldwide.
TASK 1
P1. Different types of businesses within the food and beverage industry
No
.
Sector Description Advantages Disadvantages Example employer
1. Hotel This is an
establishme
nt which
renders
lodging
facilities on
a short term
basis.
Services
offered
depends on
the size and
complexity
of the firm
that may
even ranges
to luxury
guest
facilities
like
swimming
 Career
advancem
ent
prospects
and
continued
job
growth
include
roles and
promotion
s like
Executive
chef,
reservatio
n ticket
agent,
hotel
general
manger,
clerk,
 Flexible
working
hours
which may
extend to
early
morning
and late-
night shifts
(Akkerma
n, Farahani
and
Grunow,
2010)
 Requireme
nt of hotel
manageme
nt degree
for
applying to
a job role
The Malmaison
Hotel formerly
known as Great
Western Hotel,
Berkshire and is
oldest surviving
purpose built railway
hotel in the world. It
is a private
hospitality business
whose employees are
mainly foreign
nationals and the
firm’s HRM recruits
skilled and dedicated
individuals as their
staff. Website:
www.malmaison.co
m

pools,
business
centers etc.
Basic
amenities
like
restaurant,
kitchen
facilities,
modest
quality
water and
bathroom
services,
high quality
beds etc are
generally
rendered
facilities of
a hotel.
bellshop
etc.
 Good Pay
scale for
those with
less than
one-year
experienc
e
 Opportuni
ties to
broaden
career into
other
sectors
like
customer
service
and
people
skills,
business
operations
, hiring,
training
and
managing
staff, club
managing,
commerci
al cookery
etc.
 Long
hours of
work that
extends
more than
normal 8
hours work
2. Fast food These are
exactly
restaurants
with casual
food service
that are
known as
Quick
Service
Restaurants.
 Cash from
tips are a
major
advantage
of this
sector
which
may also
increase
customer
service
skills of
individual.
 Flexible
 Low
wages are
a major
setback of
fast food
industry
which
often
involves
uncovered
worker
insurance
and several
labor
McDonald’s is an
American fast food
company which is a
largest restaurant
chain by revenue. It
operates 37,240
restaurants and
employees 235,000
staff. It has
operations in 120
countries and
territories around the
world. Website:
www.mcdonalds.co

schedule
helps
college
students
and part
time
workers to
engage in
this job
and earn
some
good
pocket
money.
issues
(Arendt
and
Zannini,
2013).
 Lack of
career
advanceme
nt as the
business
doesn’t
require
training or
schooling
that will
hinder
individual’
s career
growth and
lifestyle.
m
3. Clubs
and Pubs
It is a part
of the
hospitality
sector
which sells
alcoholic
beverages
for on
premise
consumptio
n of
customers
and also
offers
limited food
services
(Chung and
Parker,
2010). They
renders
facilities
like
dancefloors,
nightclubs,
bar,
personal
 These
food and
beverages
business
renders
several
cultural
associatio
ns, skills
and talent
improvisat
ion of
individual
s in dance,
music,
juggling
and fire
tricks in
bar and
pubs, etc.
 Good
amount of
salary and
profits
including
tips from
 High stress
work
environme
nt
 Long
hours of
work from
time spent
preparing
the club
for night,
handling
drunken
customers
etc.
 Less career
advanceme
nt
opportuniti
es
Camps and furnace
started by Rubix is
located in the Baltic
Triangle, Liverpool
which is a part of
warehouse collection
in Liverpool. It
welcomes great
talented DJ’s,
performers,
employees, staff and
workers.
Website:
www.campsand
furnace.com

entertainme
nt, live DJ
performanc
e, adult
entertainme
nts etc.
customers
4. Hospital
Catering
Services
It is the
essential
part of the
service
industry
which aims
at rendering
care to
patents.
They are
involved in
catering
managemen
t to provide
food and
services to
patients in
hospitals,
health
cares,
orphanages
etc. They
supports
reducing
unhealthy
food and
drinks
thereby
offering
healthy and
nutritious
food for
patients and
staff in
healthcare
settings.
 Career
advancem
ent
prospects
are
heavily
available
in this
sector
which
may vary
from
catering
manager,
chef, food
and
beverage
supervisor
etc
(Thakur
and et.al.,
2011).
 Fair pay
for skilled
and
talented
individual
s and
good
career
growth
 Learning
and
developm
ent,
customer
handling
skills etc.
 Flexible
hours of
 Less pay
to fresher’s
or trainees
 Nigh shifts
and long
hours of
work
The Hillingdon
Hospitals NHS
foundation Trust is a
hospital catering
services organization
with a charity
initiative to subsidies
food for parents and
patients of children
with life threatening
illnesses or diseases.
It is located in Pield
Health Road,
Hillingdon, Greater
London.
Website:
www.thh.nhs.uk

work and
opportunit
ies to
broaden
career into
other
sectors
like hotel,
business
etc .
5. Theme
Parks
It is a
business
sector
which
renders
various
attractions
like rides,
games,
events and
other
entertainme
nt activities.
These
sector
offers
multiple
areas,
pleasure
gardens,
well-
structured
buildings
and
attractions
intended to
render
entertainme
nt and fun
activities
for people.
 Promotion
al and
discount
offers on
tickets,
food and
merchandi
se after
working
for certain
number of
hours
 Good
chances of
leadership
and career
advancem
ents
 More
stressful
work in
season and
peak times
 Long ques,
crowd and
noise and
bad
weather
conditions
(Taj and
Morosan,
2011)
Gulliver’s world is a
theme park located
in Warrington that
consists of themed
areas including
Lilliput land, gully
town and safari
kingdom designed
for children between
age of 2 to 13.
Website:
www.gulliversfun.cc
o.uk
6. Restaura
nts
It is a
business
that
prepares
food and
 Reward
and
employee
loyalty
 Cash
 Long
hours of
work and
night shifts
 Stressful
The Ledbury is a
restaurant located in
Notting hill, London
which hold Michelin
stars that employees

drinks to
customers
for money
(Grekova
and et.al.,
2014).
These
includes
meals
served and
eaten on the
premises,
take out,
food
delivery
services and
offers
variety of
cuisines,
fast food
restaurants,
cafeterias
and
alcoholic
and
nonalcoholi
c beverages.
bonuses
 Profession
al
developm
ent
 Stipends
and
training,
developm
ent
programs
work and
rude
customer
behaviors
might
demotivate
individuals
professionally skilled
staff and render a
British cuisine in
UK. Website:
www.ledbury.com
7. Prison
Catering
Services
It is food
and
beverage
business
that
provides
meals to
prisoners in
incarcerated
correctional
institutions.
These
service
sectors
renders
adequate
health and
diet
maintaining
 General
technical
skill
knowledg
e and
learning
 Practical
and
functional
skills
training
and
developm
ent
 Handling
responsibi
lity
outside
facility
 Personal
safety
which
even
compromis
es
indignities
(The
Disadvant
ages of
Working
as a
Prison
Guard,
2018)
 Difficulty
in being
adaptable
to work
HMP Prison Brixton
is a local men’s
prison operating in
Brixton, London.
Website:
www.justice.gov.co.
uk

low-sugar,
low salt and
moderate
calorie
food items.
 Fair pay
and wages
that are
tax-free,
and
flexible
work
hours.
environme
nt, less
emotions
and low
life
expectancy
8 Juice bar This sector
provides
different
types of
juices and
smoothies
to
customers.
 It has
short
hours of
working.
 It also
provides
healthy
food
services to
customers.
 Juice bars
does not
provide
high wages
to
workers .
Juicebaby is
providing different
types of juices and
smoothies to
customers.
Link :
http://www.juicebab
y.co.uk/landing/?
Auth=ii3r13ndq960f
qvbf88pv4mfs3
9 Sandwic
h bar
This sector
provides
different
types of
sandwiches
to
customers
and satisfy
their wants.
It has high career
advancement
opportunities as
customers like
sandwiches.
 It has long
hours of
working
due to high
customer
base.
Sands2 sandwich bar
is providing different
types of sandwiches
to customers.
Link:
http://www.sands2.c
o.uk/
10 Mobile
food
service
Mobile
food
services are
made
available to
customers
at their
doorstep.
This sector has
high career
opportunities to
develop their
business.
 This
business
does not
provide
workers
with high
wages.
And also
workers
have to
travel long
for
providing
services at
the
doorstep.
Zomato is providing
mobile food services
to customers.
Link :
https://www.zomato.
com/uk

TASK 2
P2. Different rating systems used for food and beverage industry nationally and internationally
Star rating system are designed to measure the quality and amount of amenities rendered
by hotels to its customers which will provide a rough idea regarding expectations from a food
and beverages business. These rating systems are also used for legislative purposes like tax
incentives offered by government to developers of two, three, four and five hotels. Some of the
different rating systems followed by food and beverages industry nationally and internationally
are as follows:
Scores on the doors: It is a term used for publication, display food hygiene and safety
inspection results of food and beverages businesses which is a promotional program that
recognizes good standard of food safety (Food Hygiene Information Scheme (FHIS) - 'Scores on
the doors', 2014.). The business is awarded with star rating by the Environmental health or food
inspector after an unexpected inspection if completed and achieves good standards and quality. It
lets public understand and know about how fair restaurants, takeaway shops, bakeries, pub
bistros are complying hygiene and food safety requirements.
AA Rosettes: These are consistent approach about food that are solely awarded mark by a
food and beverage organization or hotel and restaurant inspectors that avoids external influences
and guides from other businesses. These are star rating systems to classify hotels for inspecting
and ranking accommodation in which standards are followed and awards are given annually on a
rising scale of one to five by an inspector.
Michelin stars: These are rating systems used by Michelin red guide to grade restaurants
on quality that signifies food and beverages businesses on star basis like one for a good
restaurant, two for excellent cooking, three for exceptional cuisine, etc. These are hallmarks of
fine dining quality restaurants offering food with a good value at low price.
Hotel stars: Star rating s7ystems is used by hotels to classify hotels according to their
quality with an initial purpose of informing travelers on basis of facilities which can be expected
from them (Navigating The Hotel Star System, 2016.). A wide range of rating systems are used
by food and beverage businesses with greater number of stars indicating luxury and some hotels
are independently assessed on traditional systems.

TASK 3
P3. Current and future trends affecting food and beverage businesses
Food and beverage industries are the experienced innovators and the sector is changing at
a high speed with several challenges like food safety and regulatory. Advancements in
technology, growing influence of startups and changes in taste and preference of people around
the world have a huge impact on the food and beverage industry (Akkerman, Farahani and
Grunow, 2010). These trends and changes are forcing food and beverage businesses introduce
innovative business ideas to attract customers towards them by changing operations with
advance technologies.
Fusion Cooking: This has become a popular trend in UK as people are eager to try and
taste new fusions like east Asian, south east Asian and south Asian dishes alongside one another.
Sexy fish is a restaurant in Mayfair London which serves food inspired from Asia, focusing on
japan sushi, sashimi, tiradito, tempura and robata. Due to emerging fusion food lovers in UK the
restaurant is experiencing attraction because of the great innovative cuisine that serves food with
Japanese and England blend (Arendt and Zannini, 2013). The impact of fusion cooking has
greatly affected their business positively making it customer base expand and forced to add more
fusion cuisines as per request of large food lovers in UK.
Mobile phone as room key: They are convenient and time saving without much
vulnerabilities which operates generally using mobile phone’s Bluetooth setting which needs to
be turned on to avail this service offered by hotels. This is a strategic business model applied by
Hilton hotel which benefitted attraction of customers towards their brand. Successful
implementation of this feature has made a rise in customer flow to Hilton Hotel that helped in
expanding their total revenue with a smart and innovative business plan.
UberEats: This American online food ordering and delivery platform launched by Uber
is increasing its popularity in UK as well. People find it easy to order food which have benefitted
several food and beverage companies registered with this platform. KFC, UK has implemented
and registered with UberEats platform as a new strategic business plan to deliver their food and
beverages to its wide customer base in London (Chung and Parker, 2010).

TASK 4
P4. Professional food and beverage management skills within Brewing, Food and Beverage
Industry Suppliers Association
Professional food and beverage management skills required within BFBI are as follows:
 Great verbal and written communication skills to communicate with foreign travelers,
customers and management of firm. Good communication skills will assist in handling
customer queries and grievances, interact with staff of BFBI and coordinate with top
management.
 Proactive and excellent forecasting and budgeting skills. It will help in formulating
operation costs, reduce expenses and plan for future activities in a cost effective
manner.
 Good understanding of inventory and stock of BFBI. This will assist in stock
supervision and handle purchases and managing lists and preparing information’s.
 Strong leadership skills will be necessary to manage, coordinate and motivating
employees and staff of BFBI (Hertzman, Moreo and Wiener, 2010)
 Restaurant, kitchen supervising of staff and food service skills are required
management skill to manage employees, operations and render a good customer
service.
 Soft, interpersonal and organizational skills are mandatory management skill to
organize activities and functioning of BFBI.
P5. Legal requirements and regulatory standards that Brewing, Food and Beverage Industry
Suppliers Association must comply
BFBI applies certain food and safety regulations to each stage of food and beverage
production, from processing and manufacture to distribution and manages the operational aspects
of its business (Susskind, 2010). Health and Safety Act 1974 (HSWA) is the primary legislation
of the parliament of UK which covers occupational health and safety in Britain and is
responsible for enforcing HSW Act and other statutory instruments relevant to work
environments. Act defines general duties on employees, employers, contractors, suppliers of
goods and substances used at work, persons in control of work premises, management and
general individuals. To pass food and safety regulations of local government including training
and developments and rating systems it needs to comply these act and standards for which the
checklist is being provided below:
Food safety checklist
Ingredients source Ingredients are bought from super markets,
local grocery stores and shops that are quality
checked, date of manufacturing and expiry
dates assessed.

Storage temperatures Raw materials and other perishable items are
stored in inventories with apt temperature to
avoid decaying or spoiling. Ensured with
temperature from stores where they have
bought.
Personal hygiene Wearing of gloves and using good packages
are intended to ensure edibles are not
contaminated.
Preparation methods Ensured chopping boards, working surfaces
and cooking utensils by washing and
sanitizing them by associating with cleaning
department
Cooking Food is cooked in a clean and safe surface
with the right temperature required to avoid
bad taste and no reheating or deep frying were
applied.
Cooling and storage Cooked food are stored in refrigerators and
freezers to avoid spoilage.
Transportation To keep the temperature of food while
transporting, hot items were kept in air tight
steel utensils and cold items are stored in
glass utensils.
Reheating No items were reheated to avoid loss of taste.
Companies prosecuted for serving unsafe
food or causing food poisoning
Golden dragon, Plaistow, east London were
tipped off by inspectors in 2014 because of
uncovered saucepans, rubbish bags and
cockroaches and rodents droppings found in
inspection.
Health and safety checklist
Slips/ Trips/ Falls To avoid slips and falls floor and stairs are
covered with rubber and fiber mats that can be
moved and cleaned easily.
Cuts and Abrasions To avoid cuts and wounds gloves and cares
are given to all staffs and necessary first aid is
rendered in company’s work environment.
Burns and scalds Oven mitts or potholders are used and hot
foods and drinks are kept away from the
edges. Burns and scald affected person is
treated with cool water and necessary care is
given.
Crushing/Bruising/heavy impacts Heavy weights are stored and kept on the
down shelves to avoid falling that may cause
bruise and crushing of organs of staff.
Personal protective Equipment Protective clothing, gloves, helmets, masks,
goggles and other garments are used to keep

risk low
Aches and strains To avoid aches and strains lifting heavy
weights and overstraining of team is ensured
and cooperative environment makes sharing
and engaging in others work that will limit
such risks.
Manual handling Reduced amount of twisting and reaching,
lifting heavy weights from floor level is
avoided
Other measures Other measures taken by team involves health
checkups and tests for any communicable
diseases and illnesses.
Companies prosecuted for breaches of
health and safety regulations
Babylon inn, Croydon, South London were hit
with fines as the inspector found that the
business were not maintaining a good health
safety and food hygiene.
TASK 5
P6. Compare and contrast ways that different operational and marketing technology for different
types of food and beverage businesses
Food and beverage businesses uses various operations to improve their businesses’
performance by adding customer benefits, increase customer satisfaction, attain profitability and
develop operational efficiency. (Thakur and et.al., 2011). As the industry is prone to rapid
changes in customer demands and technology advancements food and beverage businesses need
to implement different technologies and systems to effectively manage processes and production.
Operational and marketing technology are the major technologies implemented by food and
beverage industry then most and are usually followed by hospitality sector including hotels,
restaurants, food chains etc.
Operational
Food and beverage sector undergoes several operational challenges as it consists of
complex processes like traceability, serialization and capturing mislabeled products etc. For
which the industry need to ensure consistency of their business brand, quality, price, taste and
safety by lowering production costs and packaging to compensate rising cost of raw materials
and regulations. Hospitality businesses implements effective production processes and purchases
of raw materials from their suppliers in an operative manner with less costs by choosing fair
vendors. The inventory and stocks are then managed and handled in a way to group items as per

requirement of production and manufacturing. All the storage and warehouse equipment’s are
checked, monitored and analyzed to render effectiveness to avoid spoilage of raw materials and
items. Temperature ensuring of cooking equipment’s, freezer, etc are done to check the wastage
of energy and resources which might add extra cost over business. Card payment technologies
are adopted by food and beverage businesses to make payments to suppliers and vendors who
accepts such transactions like visa, debit, credit etc.
Marketing
To respond effectively, determining customer profile is required which is done on the
basis of segmenting potential customers into socio economic groups, needs, wants and
expectations and measuring customer satisfaction levels. Implementation of marketing
technology by businesses will assist them in maintaining customer relations with a CRM tool
which would help in connecting with customers, hear their grievances and render response to
their queries. It will build strong relationship among business and customers which will improve
overall sales and performance of business. Food and beverage businesses can use the popularly
used social media platforms like Facebook, Instagram, Twitter, Snapchat etc. to market their
products and services. Food and beverages businesses can also market their products and
services by updating their company website with vibrant pictures and details of their offerings to
attract customers from a wide culture and area. The websites need to be updated regularly with
new updates and stories, menus and articles that would attract a wide customer base towards
their brand. Email method of communication with shareholders, stakeholders and existing clients
to share information regarding new offerings, plans and offers can also help food and beverages
businesses to reach out to its wide customers (Taj and Morosan, 2011). Distribution of e-
brochures for advertising products and services can be applied by food and beverage businesses
through internet and online platforms and mobile applications to advertise and promote food and
beverages offered, any discounts or promotions rendered etc. Mailshots including promotional
materials, information, poster mails can be sent to large group of customers and public by Food
and beverage companies to attract them towards them. Customer loyalty schemes and systems
are several reward programs offered by food and beverage businesses to customers who
frequently make purchases with company. It is a strategy to attract and retain theme towards their
brand and offerings by rendering free merchandise, rewards, coupons, and advance release of
products.

TASK 6
P7. Factors that influence consumer’s decision on choosing food and beverage outlets
EPOS System:
This business uses an
EPOS system for
easy transactions and
ease of rush at store
Branded Coffee bar:
Café Nero
Café/ restaurant:
Prezzo Manchester
City
Hospitality business:
Marriott Hotels
International ltd.
Card reader:
The firm accepts all
credit/debit/visa card
for payments and also
accept apple, google,
Samsung and similar
paying options.
Rating:
6/10
Rating:
8/10
Rating:
9/10
Product display:
The products like
cups, mugs, coffee
machines, raw
materials and settings
all are
chronologically
ordered and placed.
Most of the eatables
are attractively
displayed which
renders customer
attraction and are
deliciously cooked
and made.
Rating:
7/10
Rating:
7.5/10
Rating:
8.5/10
P8. Strategies used in food and beverages outlets to attract and build loyal customer base
Boosts:
Renders quality and
tasty food and
beverages to
customers to attract
them towards their
brand without
compromising on
fairness
(Jayawardena and
et.al., 2013).
Rating:
4.5/10
Rating:
6.5/10
Rating:
7/10
Poster/
advertisements:
Rating:
6/10
Rating:
7/10
Rating:
8/10

There are no posters
or advertisements but
still appeals to
succeed with
customer base from
social media and
walk-ins.
Pricing:
Value for money
pricing, offers,
discounts, like buy
one get on free and
customer loyalty
systems (Dopson and
Hayes, 2010)
Rating:
7/10
Rating:
8/10
Rating:
6/10
Repeat business:
Customer retention
and return are
focused on by
rendering good
service and quality
food and beverages.
Maintaining feedback
and good customer
relationship
management is
implemented. Loyalty
cards offering,
advertising
forthcoming events of
products to be
launched are done to
create curiousness in
customers (Johanson
and et.al., 2011).
Rating:
5/10
Rating:
8/10
Rating:
6/10
Other observations:
Crowd, large satisfied
customers, good
service, ambient
location and setting
of business, parking
and other amenities
etc.
Rating:
8/10
Rating:
8/10
Rating:
9/10

CONCLUSION
Report on management of food and beverages discussed the different types of businesses
within the food and beverages industry of hospitality sector. Rating systems are an important
element of success for n hotel or food service business as it helps it to attract customers by
offering quality and hygiene food and beverages and attain a fair star rating rank by inspectors.
The report also studied current and future trends like fusion cooking, mobile as room keys in
hotels and UberEats food service delivery application that are having a huge impact over food
and beverages businesses and customer’s behavior. Various skills required to work in a food and
beverages management organization were also explained and necessary legal obligations, food
and safety and health and safety checklists followed by several organizations are also examined.

REFERENCES
Books and Journals
Akkerman, R., Farahani, P. and Grunow, M., 2010. Quality, safety and sustainability in food
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