Managing Food & Beverage Operations: Trends, Ventures, and Customer Decision Making

Unit 6 - Managing Food &
Beverage Operations
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Table of Contents
INTRODUCTION...........................................................................................................................3
PART 1............................................................................................................................................3
Different forms of ventures within Food & beverage industry, and profiling a chosen venture
within each area of sector.......................................................................................................3
Varied rating systems utilized for food and beverage sector internationally & nationally....4
Current and future trends that affect food & beverage ventures............................................5
How recent and in further trends affect services and products of businesses to meet its
objectives................................................................................................................................6
Critical analysis based on adaptive manner of businesses in context of current and future
trends......................................................................................................................................6
Profile of each Food and beverage service outlets.................................................................6
Differences and similarities between marketing digital technology and operational utilized by
each venture............................................................................................................................7
Ventures have used digital operational & marketing tools....................................................8
Factors that influence customer decision making procedure.................................................8
Use of tactics in three different ventures for attracting consumers and building a loyal
customer base.........................................................................................................................9
PART 2..........................................................................................................................................10
Covered in PPT.....................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12
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INTRODUCTION
Food and Beverage sector includes all organizations included in making, processing,
transporting, packaging and then distributing cooked products for customers. It is one of the
world biggest sectors with context of employment and revenue. The current assignment will be
divided into two parts. Part one will explain variety of businesses within Food and Beverage
sector, profiling a selected venture within each area of sector and several rating systems used at
national and international. It will define current & future trends that will impact companies and
will also describe use of different marketing and operational technology by variety of Food and
beverage ventures. Furthermore, this report will justify impact of factors upon consumer decision
making process and it will also define strategies usage in range of outlets to attract a buyer.
PART 1
Different forms of ventures within Food & beverage industry, and profiling a chosen venture
within each area of sector
Food and beverage sector includes different forms of businesses that enhance its
productivity and profitability in effective manner (Dressler and Paunović, 2019). Size of this
industry can define by describing number or types of companies work under it.
Partnership-
This type of businesses has operated its functions and operations within food and
beverage sector for longer period of time by conducting collaborative and participative practices.
In simple words, partnership ventures by making formal agreement with other brand or venture
serve its customers within chosen industry (Ferraris and et.al., 2020). In Partnership Company or
business, all partners needs to share profits and losses equally. Hotels, lounges and resorts are
types of partnership businesses which can effectively operate in F&B industry.
Sole proprietorship-
It is one of the simplest and easiest forms of businesses that can operate in Food and
beverage industry under which only person or entrepreneur can manage his or her ventures
activities, without waiting for approval relate to anything (Williams, 2020). The owner of this
business is accountable for debts and losses. Local restaurants, coffee shops, pubs and fast food
chain are examples of sole proprietorship, which can manage without making partnership with
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other person or firm. With this type of businesses, there is not legal distinction between venture
and individual.
Limited liability company-
This is a kind of venture structure where the owners of a company are not liable for
venture’s debts at personal level or any kind of liabilities (Morcillo-Bellido, 2019). This is type
of hybrid entities which could combine traits of an organization with those of sole proprietorship
or partnership. Large chain of restaurants and resorts are included in category of limited liability
firms. With this type of businesses, members are protected themselves from personal problems
for any decision relate to venture.
Varied rating systems utilized for food and beverage sector internationally & nationally
Because of technological development and advancement there are ranges of rating
systems available in world of chosen industry that could different forms of ventures use.
21st century ratings-
In recent time, instead of obtaining feedbacks or reviews from consumers face to face, at
international level Food and beverage industry take review or rating after serving its service by
using Trivago, TripAdvisoror and other rating systems. These are reliable and comprehensive
index of hotel ratings which takes accessible rating sources from boundaries of web. These types
of programmes provide several benefits to consumers and businesses as well. It helps new
consumers to understand and determine quality services to hotels and restaurants.
Michelin Star-
This rating system has been utilized by red Michelin Guide to grade specific food and
beverage business and that is restaurants on its service quality (Giousmpasoglou, Brown and
Cooper, 2018). Level of rating under this system is distinguished into three extents. One star sign
indicate a good service level, two stars are refer to excellent food that is value a detour and three
stars define exceptional cuisine that is appeal a particular journey.
AA rosettes-
In food and beverage industry, around 50 percent of hotels and restaurants are using this
rating system which is quite beneficial for its ventures as it help management to known where
improvement is require (Nguyen, 2019). It supports to recognize demand and further needs of
consumers in ethical manner. It is often held in extreme esteem with Michelin stars, 3 to 5
rosettes tend to be indicative of a Michelin stars.
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