Managing Food & Beverage Operations

Managing Food & Beverage Operations

Contents
INTRODUCTION...........................................................................................................................3
LO1..................................................................................................................................................4
Different types of businesses within the food and beverage industry.........................................4
Different rating systems used for the food and beverage industry nationally and internationally
.....................................................................................................................................................6
Current and future trends affecting food and beverage businesses.............................................7
How current and future trends are affecting food and beverage businesses products and
services to meet business objectives............................................................................................8
How different types of food and beverage businesses have adapted to current and future trends
to meet business objectives..........................................................................................................8
LO 2.................................................................................................................................................9
Demonstrate professional food and beverage management skills within a food and beverage
organization.................................................................................................................................9
Explain the legal requirements and regulatory standards that food and beverage service outlets
must comply with, giving specific reference to the maintenance and cleaning of equipment. .10
LO3................................................................................................................................................11
Compare and contrast between different operational and marketing technology for range of
different types of food and beverage enterprises.......................................................................11
LO4................................................................................................................................................12
Discuss about the different factors that influence on the consumer decision on which food and
beverage outlets as per chosen...................................................................................................12
Analyse the strategies used in wide range of food and beverage outlets to attract of build a
loyal consumer based.................................................................................................................13
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Food and Beverage supply the different activities are considered the important procedures
where different people needs to be clarifying their work such as purchase raw materials and
cleaning the floor. This report will discuss about the different kind of business within food and
beverage industry, identifying the different rating system used in the organization. This
documentation will describe about the current and future trends which affecting on the business.
Furthermore, it will explain the various operational or marketing technology supports in the
different kinds of food and beverage. However, it will investigation of several factors that
influence consumers decision, evaluating the effective strategies used in order to build a
consumer loyalty or trust.
LO1
Different types of businesses within the food and beverage industry
Sector Description Advantage Disadvantage Example
employer
Full service
restaurants
Full service restaurant
is one in which
customers are offered
wide range of food
and beverages and
they are served to
customers to eat in
the restaurant
premises (Dressler
and Paunović, 2019).
Such restaurants
offer variety of
food offerings
and are often
managed by
several members
of staff.
Employees are
required to
ensure customer
satisfaction and
every employee
have to handle
staff in a proper
way.
Can be identified
anywhere and
employs through
different methods
including online
and offline
Fine dining Often known as
fancy restaurants,
fine dining
restaurant is one
that can be
characterised by
Gives importance
to customers and
are high paying
restaurants.
Requires large
investment for
these restaurants
and also have
limited growth
scope.
Often operated in
high-class and
premium
locations

fancy cutlery,
elegant staff with
impeccable manners
and expensive and
delicious meals that
gives customers
sense of
importance.
Casual dining Casual restaurants
are full-service
restaurants that
offer fun,
comfortable, laid-
back atmosphere in
which menu is very
affordable.
Affordable menu
and variety of
offerings for
customers.
Increasing
popularity of the
casual restaurants
in young age
people
Involves high
turnover of
employees.
Salaries offered
are also less
because of price
sensitivity of
these restaurants.
Employs through
offline ways
Mobile food
services
This is a service in
which customers
operate through
mobile in which
customers can order
through mobile.
It has facilitated
food purchase for
the customers
and also employs
several
customers.
This requires
effective
technological
knowledge and
collaboration with
different food
businesses
(Bresciani, 2017).
Operates through
internet
Coffee culture
and coffee
shops
These are food
businesses that are
specialised in coffee
and related food
items.
Because these are
specialised in
coffee so these
provide high
quality coffee of
different
Employees are
paid very less in
these type of
businesses.
Employs through
social media