Unit 6 - Managing Food & Beverage Operations

Note:- This is from 2 parts 1 word and 1 power point ( 15 slides minimum) for the power point you have in class lectures attached for the dish ( example to follow )

Managing food and beverages

Table of content
 Introduction
 Demonstrate professional food and beverage management skills within
a food and beverage organization
 Explain the legal requirements and regulatory standards that food and
beverage service outlets must comply
 Conclusion

Introduction
 Food and beverage business's are dealing with the production and
serving of the food and beverage product's and for the successful
achievement, sustainability they have to effectively manage there
operational activities. Within interactive skills and implementation of
food and safety legislation.

Demonstrate professional food and
beverage management skills within a food
and beverage organization Critical thinking
 Performing multiple tasks

Explain the legal requirements and
regulatory standards that food and
beverage service outlets must comply
 Cleaning of equipment
 Sterile and Hygiene
 Authorizing and Registration
 Cook safe
 HACCP

Conclusion
 From the above study it has been analyzed that there are the various
skills types of food and beverage management skills such as the critical
thinking, innovation and multitasking. For the safety and quality
management organization have to follow different regulatory standard's
such as the HACCP and equipment cleaning regulations FSS and FSA.

References
Tull, A., 2018. Food and Cooking Skills Education: Why teach people how to cook?. Routledge.
Tsitskari, E., Goudas, M., Tsalouchou, E. and Michalopoulou, M., 2017. Employers’ expectations of
the employability skills needed in the sport and recreation environment. Journal of hospitality, leisure, sport
& tourism education, 20, pp.1-9.
Carter, C.A., Pistiner, M., Wang, J. and Sharma, H.P., 2020. Food allergy in restaurants work group
report. The Journal of Allergy and Clinical Immunology: In Practice, 8(1), pp.70-74.
Wen, H. and Kwon, J., 2019. Food allergy information sharing and communication strategies in full-service
restaurants in the US. Journal of Foodservice Business Research, 22(1), pp.50-65.
Cheng, X.H., Jo, Y. and Kim, J., 2020. Heterogeneous Impact of Supplemental Nutrition Assistance
Program Benefit Changes on Food Security by Local Prices. American journal of preventive
medicine, 58(3), pp.e97-e103.

Thank You!!!