Managing Food & Beverage Operations

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
TASK 1............................................................................................................................................1
P1 Determine various types of business in context to food and beverage industry...............1
P2 Explain the variety of rating system which is used for food and beverage nationally and
internationally.........................................................................................................................2
P3 Explain the current and future trend which affect the business of food and beverages....3
TASK 2 ..........................................................................................................................................4
TASK 3............................................................................................................................................4
P6 Comparison of different marketing and operational technology of different types of
business in food and beverage industry..................................................................................4
TASK 4............................................................................................................................................5
P7 Identify the factors that influence the decision of customer in context to organisation....5
P8 Develop strategies which is used in the industry of food and beverages to attract and build
a loyal customer base..............................................................................................................6
CONCLUSION ...............................................................................................................................6
REFERENCES ...............................................................................................................................8

INTRODUCTION
Managing food and beverages means segment of different types of hospitality industry
where the main focus of this type of industry is to manage and operate them effectively. The
hospitality industry include resorts, hospitals, restaurants and many other types of hospitality
industry. Every organisation in hospitality industry have to manage their business in food such as
they have to maintain their inventory, budget planning and setting menu with their prices. The
Waterside Inn is taken as restaurant in this report. They are operating their restaurant in United
Kingdom and serve French cuisine in their restaurant and was introduced in the year 1972. The
report include various types of rating system and there are different services which is provided
by restaurants and hotels. The rating can be given on the basis of their food quality, customer
service and so on. There are various changes that affect the performance of hospitality industry.
The report also include the different operational and marketing technology by comparing them.
There are factors that that influence the decision of consumer in food and beverage industry.
MAIN BODY
TASK 1
P1 Determine various types of business in context to food and beverage industry
The main sector of hospitality industry is food and beverages as they serve different types
of foods and beverages according to their business (Ali and Aboelmaged, 2021). They offer
food, meals, snacks and beverages. In food and beverage industry it include café's, hotels,
motels, restaurant, pubs and so on. Some organisation provide different services which include
take off, online and other provide their services in the premises. There are different types of
business which is explained in detail below: Quick Service: This type of services provided by restaurant as they serve fast food items
which is easily offer to customer in short time. In other words, it can be said that there
are limited food item in their menu because it can be deliver to visited customer in less
time. Full service restaurant: Full service restaurant is the restaurant where they offer
different types of menu and then customer according to their wish. Then restaurant
deliver the food to the visiting guest in premises (Belyaeva, Rudawska and Lopatkova,