Managing Food & Beverage Operations

This document discusses the various types of businesses in the food and beverage industry, rating systems used nationally and internationally, current and future trends, and factors influencing customer decisions. It also provides insights into marketing and operational technology and strategies to attract and build a loyal customer base.

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,

2020). There are different restaurant which provide various services such as fine dining
and casual dining and they properly do sitting arrangement for their customers.
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 Service in situ: It means that areas is not defined because they provide services where
customers need services. The service in situ includes online and food delivery, tray
service, grill room and so on. This type of service is generally provided in hospitals and
trains.
 Bars and pubs: Bars and Pubs operate their business in hotels, restaurant and others as
they have licence to provide alcoholic beverages. The beverages provided by them to
customer is known as counter.
From the above discussion, there are different types of business but in relation to selected
organisation which is The Waterside Inn they provide full time service. They give food and stay
facilities to their guest. The customer book their rooms and then choose their food items from the
given menu card.
P2 Explain the variety of rating system which is used for food and beverage nationally and
internationally
There are different types of rating system in hospitality industry which help customers to
book their hotels by identifying the rating that can be seen wither on their website or on other
social media sites. This rating is given by customer after visiting the hotels they give rating to
restaurant according to the services offered by them or on the basis of food quality (Chen and
Voigt, 2020). They can book their restaurant by identifying rating when they are booking on
travel sites such as Trip advisor and many other. There are there types of rating system which is
used by food and beverage industry in both nationally and internationally which is define below: Star rating: Star rating is the rating where it starts from one star to five star. According to
this rating customer give rating to restaurant as experienced by them. This can be given
when they have use their services or have visited to their restaurant. Michelin star: This is another type of rating which is given to those restaurant who offer
best quality food and customer service. Moreover, in michelin star there are three star
where one start indicate good quality food items. On the other hand, two star states that
that restaurant offer food and serve to customer in different way and give them offers,
discounts or coupons. The last is three star which represent special journey with
exceptional cuisine
 Scores on the door: Scores on the door is defined as rating where they have to provide
services but they are rated as per inspected by authorities. In this type of rating system it
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can be measured according to the hygiene standard followed by them (Del Chiappa,
Seijas Giménez and Zapata-Aguirre, 2017). The scale to measure and rate restaurant is
from 0 to 5.0.
From the above discussion on different rating system, The Waterside Inn restaurant have
currently three star Michelin stars which means they are providing and exceptional cuisine as it
indicates that they are giving best service which is worthy for their customers.
P3 Explain the current and future trend which affect the business of food and beverages
Current trend which affect business of food and beverages: The current trend negatively
affect the industry because of the pandemic. People are not consuming food and beverages from
outside as they only want to eat home-made and organic food items. They current trend in
market is to take safety measures because people want that they serve them food by complying
all rules and regulation such as proper equipment, tools and while preparing and serving food
they should wear mask. On the other hand, the current trend in food industry is that they only
want vegetarian food and organic items (Eng and Fikru, 2020). On the basis of this restaurant
can provide better quality and quantity. Moreover, this can become opportunity for the selected
restaurant which is The Waterside Inn that they can add more food items in their menu card
which help them to increase their productivity and can generate revenue.
Future trend which affect business of food and beverage industry: To identify the
market and needs of customer and by analysing this waterside inn restaurant have to adopt the
new technology. This will help them to remain competitive in market and can sustain for long
time period. The future trend is that they there is increase in demand of fusion cooking which
means that during this pandemic it help selected organisation to develop their restaurant. So,
customers can order from their website or from mobile application. The another future trend in
food and beverage industry is Robot waiters which serve foods to their customers can take their
orders in proper manner.
TASK 2
Covered in PPT
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TASK 3
P6 Comparison of different marketing and operational technology of different types of business
in food and beverage industry
Marketing technology is defined as technology where marketing department of Waterside
Inn restaurant monitor the needs and demand of customers so that they can take attention so they
visit to their restaurant (Greenwell, Danzey-Bussell and Shonk, 2019). They advertise on social
media which include Facebook, Instagram and many others. On the other hand, operational
technology is defined as software which help organisation to identify the changes and adopt them
quickly.
Types of business Marketing technology Operational technology
Quick service restaurant In marketing technology, the
selected restaurant can develop
strategy so that they can
advertise their food and services
which is offered by them so that
they attract customers in order
to visit their restaurant.
In operational technology, by
using software they can easily
operate their restaurant. This
type of restaurant provide take
away service, online booking
and so on. This help The
Waterside Inn to manage their
orders and deliver the right food
to right customer.
Full service restaurant In full service restaurant, the
marketing technology used by
selected restaurant is customer
relationship management. With
this they can effectively identity
the demand of customers. To
market their facilities which is
provided by them is that they
can advertise by using
brochures and upload them on
In operational technology, they
offer their guests to pay through
their debit or credit cards and by
using other online modes to
pay. The waterside Inn
restaurant give a bill for their
record.
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their website.
Bars and Pubs The bars and pubs advertise
their products and give
invitation to their customer by
using online channels which
include social media and other
sites.
The type of business provide
invoice to their customer who
visit pubs and bars and they
generally adopt invoice
payment system so that they can
give online receipts to them.
TASK 4
P7 Identify the factors that influence the decision of customer in context to organisation
The reason behind the factors which affect the decision of consumer, this affect when
they are booking their rooms and other facilities. The Waterside Inn restaurant have to maintain
their quality, quantity and provide better services which will help them to retain their customers
and also attract new customers to visit their restaurant and recommend to others (Köbnick, Velu
and McFarlane, 2020). Some of the factors that affect the decision of customers in context to
The waterside Inn restaurant which is explained in detail below: Quality of good and services: The quality of goods and services is the most important
factor which affect the decision of customers. In context to The Waterside Inn, they
should provide better services to their customer. As per the current situation of pandemic
they have to ensure that they are providing better quality by following all the guidelines
which help them to gain the attention of customer in industry. Ambience: This is another factor which influence the decision of customer which means
customer analyse while booking the interior of restaurant. The interior is the main which
they attract customer (Lodolo, 2020). They also provide by giving them offers, coupons
and so on.
 Rating and review: This is the most important factor which means that while booking the
venue customer only identify and search those restaurant and hotel who have best
reviews and ratings. The other thing is that when customers visit their hotels they give
rating and reviews to the selected restaurant. With the reference to The Waterside Inn,
they have received three star rating of Michelin.
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P8 Develop strategies which is used in the industry of food and beverages to attract and build a
loyal customer base Use of social media: This is the main strategy which should be adopted by The
Waterside Inn to retain customer and with the help of this they can gain competitive
advantage. They should post images and attractive content as they can also include food
and beverages images which is offered by them (Manurung, Effrida and Gondowonto,
2019). This also help selected organisation to not only retain customer but also can
increase their revenue. Free Wi-Fi: The Waterside In provide this facility because this is the current where
where customers only search those restaurant which provide the facility of Wi-Fi. They
want proper connection of internet with fast speed. Offers to customers: The selected restaurant should provide offers, promotions which
help them to attract and build a loyal customer base. This can be done by providing them
offers such as combo discount, offers and many other. Packaging: This is another factor as The Waterside inn restaurant have to pack their
product in such a manner as they can use material fro packing their food for customer
(Miglietta, Battisti and Campanella, 2017). They can also use their logo in packets in
order to attract different types of customers.
CONCLUSION
From the above discussion, it is analysed that in food and beverage industry they have to
focus on different activities and perform functions. There are various types of services which is
provided by industry such as full service restaurant, quick service and bars and pubs. To operate
the business successfully, restaurant should conduct training and development sessions for staff
members. In food and beverage industry, there are rating system which include Michelin star,
star rating, score on the doors and so on. The report contains the two operational and marketing
technology which help them to use this to retain their market position in industry. With the help
of this they can promote their food items which lead to attract customers. There are some factors
that impact the decision of customers and some strategies to retain customers in market.
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REFERENCES
Book and Journals
Ali, I. and Aboelmaged, M.G.S., 2021. Implementation of supply chain 4.0 in the food and
beverage industry: perceived drivers and barriers. International Journal of Productivity
and Performance Management.
Belyaeva, Z., Rudawska, E.D. and Lopatkova, Y., 2020. Sustainable business model in food and
beverage industry–a case of Western and Central and Eastern European
countries. British Food Journal.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering, 278, p.109932.
Del Chiappa, G., Seijas Giménez, M.N. and Zapata-Aguirre, S., 2017. Travelers satisfaction with
food and beverage services in airports. Journal of Hospitality Marketing &
Management, 26(8), pp.829-845.
Eng, L.L. and Fikru, M.G., 2020. Environmental performance of food and beverage firms in
merger and acquisition deals. Journal of Agricultural & Food Industrial
Organization, 18(2).
Greenwell, T.C., Danzey-Bussell, L.A. and Shonk, D.J., 2019. Managing sport events. Human
Kinetics.
Köbnick, P., Velu, C. and McFarlane, D., 2020. Preparing for Industry 4.0: digital business
model innovation in the food and beverage industry. International Journal of
Mechatronics and Manufacturing Systems, 13(1), pp.59-89.
Lodolo, E.J., 2020. Sustainability through Management of Water, Process and Product Hygiene
on Food and Beverage Sites. Journal of the American Society of Brewing
Chemists, 78(1), pp.1-15.
Manurung, E., Effrida, E. and Gondowonto, A.J., 2019. Effect of financial performance, good
corporate governance and corporate size on corporate value in food and
beverages. International Journal of Economics and Financial Issues, 9(6), p.100.
Miglietta, N., Battisti, E. and Campanella, F., 2017. Value maximization and open innovation in
food and beverage industry: evidence from US market. British Food Journal.
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