Managing Food and Beverage Options

This report discusses the various types of businesses in the food and beverage industry, different rating systems used, current and future trends, and the demonstration of professional management skills. It also explains the legal requirements and standards needed in outlets. The report compares and contrasts operational and marketing technologies for different types of businesses.

MANAGING FOOD
AND BEVERAGE
OPTIONS

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Various types of businesses in food and beverage industry..................................................1
P2. Different rating systems used in this industry.......................................................................2
P3. Current and future trends which influence the business........................................................3
TASK 2............................................................................................................................................4
P4. Demonstrate professional management skills in this industry..............................................4
P5. Explain the legal requirements and standards needed in outlets...........................................5
TASK 3............................................................................................................................................5
P6. Compare and contrast various operational and marketing technology for different types of
business........................................................................................................................................5
TASK 4............................................................................................................................................6
P7. Various factors which influence the decision making of consumers....................................6
P8. Different strategies used in order to attract and build loyal customer base...........................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food and beverage is the largest industry at any place as it provides huge amount of job
opportunities. This sector include various activities which involve the rights of staff from
purchasing raw materials, food preparation, maintaining service quality, managing events and
many more. Moreover, it also identifies the business results which help in deciding the future
policies (Davis and et. al., 2018). The goal of this sector is to provide the good quality of food
services in an appropriate manner. This report is based on the Intercontinental hotels and resorts
and guiding the number of pupils in school in their career paths and jobs. It is going to cover
various types of food and beverages industry, different rating system, current and future trends
and also compare the various operational and marketing technologies. Moreover, it demonstrates
food and beverages management skills and explains the legal requirements and standards. It also
describes the various factors which impact the decision making of consumers and identify the
strategies which help in building loyal customer base.
TASK 1
P1. Various types of businesses in food and beverage industry
Food and beverage industry is the important factor in the hospitality industry and has
wide variety of scope in order to earn maximum profit. In this industry, there are various types of
businesses which are mentioned as under:
 Fine Dining Restaurants: These are also termed as the white tablecloth restaurants as
they come under the highly trained and managed chefs who can make difficult food items
in order to satisfy their respective customers (Tam and et. al., 2017). Moreover, while
talking about the atmosphere, these restaurants have excellent and manageable working
environment and also very cooperative staff. These restaurants are very sophisticated in
terms of their services as it is related with their reputation. Furthermore, they have well
managed display which includes there tables, dining sets, embellished fresh flowers,
candles and many more. Here, these kinds of businesses, their total sales are measured by
their number of guests which is quite high.
 Family or Casual Restaurants: These restaurants provide services or meal for three
times and also provide affordable prices and menu to general public with wide range of
choice and as per the taste of customers. Moreover, they have flexibility in their menu
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and services as per their outlet in order to welcome groups of diners. In this, franchise,
chain and independent restaurants work in a flourished manner. For instance,
Intercontinental hotels and resorts provide its services in this kind of business and also
believe that they would earn more profit in this sector.
 Ethnic Restaurants: These kinds of restaurants reflect the cultural and traditional identity
of the owner. These restaurants are famous in the market as they always become the
centre of attraction for the visitors and new people as it helps them in sharing or
spreading their culture and values as they want others to sense their belonging (Becker
and et. al., 2019). Ethnic restaurants include various themes which describe the tradition
of the area or place and always become the major attraction for the visitors and tourists.
P2. Different rating systems used in this industry
Safety of food is the important issue in this industry and it is taken care by the chefs or the
managers. It describes the hygiene and taste of food which is analysed by the customers or can
be measured by the feedback of customers as the impact of any sort of illness because of
unhygienic food can be dangerous for the health of people (El Demerdash, 2017). Moreover, it
can harm the reputation of the restaurants and also has severe effects on people as well as the
economy of the country. For this, to protect from the hazards and uninvited threats, they people
in food industry need to undertake the appropriate safety of food and also use rating system in
order to improve the quality of food. In order to take care of food safety, a major step is taken
which is food safety management system and it is termed as FSMS and it is executed at each and
every level of the management so that best standards of foods are met (Wood, 2018). In this
industry, there are various kinds of rating system but the standard system is the star rating as it
makes things possible for other people or the travellers to select best place for food. As the star
rating is used in the Intercontinental hotels and resorts for its services and taste of food which are
mentioned as under:
 1 Star: Here, guests expect well managed accommodations which offer significant
facilities for their customers. It includes various elements such as room size, windows,
storage of clothes, door lock, parking facilities.
 2 Stars: It consider mid range accommodation and also increase the level of 1 star in their
offerings as it includes quality of mattresses, windows, wall coverings, furniture of room
and parking area.
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 3 Stars: It offer huge amount of services with additional benefits like extra amenities in
washroom, clock or alarm, coordinated furniture and qualitative mattresses and lines.
Moreover, this type of rating offers average services and facilities.
 4 Stars: It describes exceptional quality services in its areas in order to offer excellent
quality in its services as these offerings provide laundry and valet services.
 5 Stars: This kind of services offers luxurious facilities, offering to guests and amenities.
P3. Current and future trends which influence the business
There are number of opportunities which are present in the food and beverage industry but
staying on top or maintain the customers it include various factors or trends which influence this
business and Intercontinental hotels and resorts need to focus on these trends which are discussed
as under:
 Changing customer’s preferences: By considering the taste, preferences and demand of
Customer Company can achieve success as analysing the requirements of customers or
conduct market research for it. By analysing the current trends, most of the people want
healthy and organic food as they consider their physical appearance and health (Bayona-
Saez and et. al., 2017). Moreover, consumers demand that food which not only good for
them but also good for others and also consider the packaging which is environment
friendly. They also want transparency in the making of food as they have right to know
about the use of ingredients in food.
 Food safety: Safety of food is the important factor which needs to be take care by the
manager of the company. As customers wants to know about what they eat and what are
the ingredients used in the making of food. Therefore, it is important for the restaurants
or the hotels, who offer food services, need to take care about the hygiene factor and the
taste of customers as it satisfies their requirements and helps the organisation in order to
grow.
 Innovation and differentiation: Customers attract those food services who offer variety
of services with innovative style as differentiation is the primary element in the food and
beverage industry. Customers always attracted towards the taste of food and if the
organisation offer great taste with some sort of innovation it will help them to grow and
achieve success in the market (Jain, Ayalur and Doddabalapur, 2017). Moreover, it is
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useful in building loyal and healthy customer base as it helps in order to develop their
brand image or reputation.
Therefore, Intercontinental hotels and resorts can consider all these factors which
influence this industry and become top hotel in the world through its services.
TASK 2
P4. Demonstrate professional management skills in this industry
In this sector the managers and owners will always try to increase the reputation of their
restaurant to the next decade and for this they use proper skills. Here, the employers look for the
food service supervisor who can easily handle the management in an efficient manner. These
supervisors handle variety of tasks on regular basis without facing any problem and these skills
are mentioned as under:
 Performance Assessment: In this skill, managers analyse the overall performance of their
employees and directly involve themselves in the managerial duties. Additionally,
chances occur that the manager will increase the performance of employees and motivate
them to work in an effective manner (Connell and et. al., 2016). This assessment is also
useful in motivating employees and induces them to work hard. For the effective
development of employees this assessment process needs to conduct on the regular basis
in order to see effective results.
 Multitasking: It is the significant skill which needs to be present in the employers or the
supervisor of the restaurants as it helps them in performing various tasks at same time.
Here, the employers some of them work in pressure and some enjoys it (Mchiza, Parker
and Labadarios, 2016). Multitasking is the professional skill which should be present in
every supervisor as it helps in improving the overall performance of employees and also
develop time management skills as it improves the efficiency. It is the important skills
which represents the potential of employers which improves their value in front of the
market.
 Problem Solving: Food and beverage industry is rapidly increasing and also effectively
survive in the dynamic market and also deals the changing preferences of customers.
Here, the supervisors need to be able to solve critical and complex problems in order to
bring efficiency and effectiveness in work and also helps in binding their employees in an
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appropriate manner. In addition to this, creating solutions helps in improving and
boosting the workflow while maintaining and making sure the excellent experience of
customers.
Thus, it is concluded that all the management skills are present in the managers or
supervisors of Intercontinental hotels and resorts as it brings them on the top of the hospitality
industry because of effective and efficient services or skills.
P5. Explain the legal requirements and standards needed in outlets
Food and beverage industry always need to deal with different kinds of laws and standards
in order to ensure the safety of food and their manufacturing process (Renton, Daellenbach and
Davenport, 2016). These standards highlight the interest of customer, safety of the restaurant and
also increase the requirement of food industry in order to operate them in a clear and defined
manner as it depicts the various polices and principles which are mentioned as under:
 Licensing and Registration: Any restaurant or the business needs to take license in order
to carry out their manufacturing process like packaging, sales, storage and transport of
food and these elements relies under the Food business Operator (FBO). It is an act which
carries the business manufacturing till its last process. All kind of manufacturers need to
register themselves under the registration authority by submitting an application for
registration in Form A under schedule 2 with the relevant fees.
 Sanitary and Hygiene: This element depicts that premises needs to be clean and
ventilated and also describes the safe making of food for the customers. It include various
factors such as premises needs to be kept free from all the insects, water which is used in
manufacturing needs to be pure, no employee should be suffering from any kind of
infectious disease, use gloves and hats while making food in order to avoid contact of
germs and many more (Mahidin, Mohd Saifudin and Othman, 2017). In order to carry
proper hygiene in the making of food, it include proper or effective amount of training
given to the staff members and non-toxic edible grade lubricants use in their
manufacturing machines.
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TASK 3
P6. Compare and contrast various operational and marketing technology for different types of
business
Food and beverage sector contribute in a huge deal in terms of profitability in hospitality
industry. By the increase in the importance of business meetings, social events and many more
this industry gets hype and currently using different types of technologies in order to save the
time of customers as these will help in their operations and marketing of business. These
elements are mentioned as under:
Operational Technologies Marketing technologies
Tablet restaurant management is software
which helps the restaurants as it is a flexible
app which provides real and appropriate
reviews of the tables, menu or the services by
just one click. Moreover, it improves the
process of sales and delivery of products. In
addition to this, Intercontinental hotels and
resorts use webcam monitoring as it helps in
taking records of employees in food
preparation areas and other workplace in order
to detect any kind of misconduct with health
regulations and safety codes (5 Technologies
Changing the Restaurant Industry, 2020). It
monitor the employees as if they are wearing
gloves and hats while making food and giving
proper management vision to those employees
who need guidance.
The biggest mistake which the restaurants
make is not having proper or sufficient amount
of food to serve to their respective customers.
But there is a tool which helps the managers in
order to protect from it which is the automated
purchasing tool as it is a digital tool which
helps the managers to stay on the top. It depicts
the intelligent purchasing recommendations
which is based on the vendor product lead
times and also forecast the quantity of sales
(Ayala and et. al., 2017). Here, managers can
also use automatic orders to place when their
inventory reaches to threshold. This software
helps in the marketing of the restaurants and
helps in develop huge and loyal customer base.
This purchasing process can be managed from
suggesting orders as it verify invoices and even
compare the vendor bid prices.
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TASK 4
P7. Various factors which influence the decision making of consumers
There are various factors which influence the decision making of customer and these
factors are mentioned as under:
 Quality of service: Services are the important element with the variance of degree which
arises with the procedure of delivery among the service providers and customers. Despite
of this, quality is also the important factor which impacts the sales and reputation of
restaurant (Davis and et. al., 2018). It is the attribute which describe the satisfaction of
customer in the delivery process and the present marketplace has become quite
competitive and for this, the employers need to consider appropriate amount of services
which are valuable in order to gain competitive advantage. If the services are not
provided in an appropriate manner then the hotel can face huge loss of number of
customers.
 Physical Environment: It is the factor which impacts the presence of customers in the
hotels or restaurants. It includes the surrounding which influences the customer’s desire
to stay at the place (Tam and et. al., 2017). If the environment of hotel or restaurant is not
pleasant then it will influence the again presence of customers and it comprise the
tangible facilities which enhances the performance of services and define the physical
surroundings with the appearance of various facilities like personnel, communication
materials and other tangible factors which is used in order to deliver the services.
 Word of Mouth: It is the kind of marketing technique which is used by almost
organisations in order to promote themselves and their services. It defines the information
communication which spread the private opinion or evaluation of goods and services to
the restaurants (Becker and et. al., 2019). It depends on the satisfaction and
dissatisfaction of employees with the consumption of experience is the primary reason
which shapes the services of employees which is concerned with the word of mouth.
Therefore, these are the factors which need to be undertaken by the Intercontinental
hotels and resorts as it promote the presence of customers.
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P8. Different strategies used in order to attract and build loyal customer base
The employers and supervisors always try various ideas which not only consider the cost
but also prove ineffective for the improvement of longer period of time. If they want to attract
more consumers towards the restaurants by minimising the cost which is involved. Various
strategies which are mentioned as under:
 Special offers: It is the important factor which describes the special offers, discounts and
promotions which helps in driving the sales and improving the cost of restaurant. As in
order to create the offers it is quite enough to bring new customers in order to offer a
pretty substantial reduction of prices (El Demerdash, 2017). Most of the people are not
willing to gamble on the restaurant as they have never been to at full price. Moreover, it
is the best solution which helps in assembling and building loyal customer base and it
promotes the various promotion vouchers which include movie theatres, entertainment
venues and other places. Thus, discounts and vouchers help in attracting more and more
customer base.
 Quality of food: It describes the taste and quality of food which is always consider by
every consumer before choosing the restaurants. As many of the people consider taste
apart from price and it is the only factor which is increases with the help of word of
mouth. It is useful in increasing the reputation and image of restaurant among the general
public (Wood, 2018). Quality includes the taste, hygiene, services and many more which
helps in attracting more and more customers towards the hotel and develop loyalty of
customers as it build up because of the staff and services which is offered by them.
CONCLUSION
Thus, it is concluded that food and beverages department is totally concerned with the
fulfilment of the needs of their respective customers. For this, various types of businesses are
determined in this industry and grading system for ratings. Moreover, it also determine the
current and future trends in order to maintain better working conditions and also define
professional management skills and required legal standards in outlets. In addition to this,
inspection, observations etc. factors analyse in order to influence the decision making of
consumers and various strategies are discussed in order to attract attract more and more
customers.
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REFERENCES
Books and Journals
Agwa, Y., Aziz, W. and Khalifa, G., 2017. Evaluating Food and Beverage Courses in Higher
Private Tourism and Hotels Institutes in Alexandria: Professionals’
Perception. International Journal of Heritage, Tourism and Hospitality, 11(2), pp.98-
110.
Ayala, G.X and et. al., 2017. Who is behind the stocking of energy-dense foods and beverages in
small stores? The importance of food and beverage distributors. Public health
nutrition, 20(18), pp.3333-3342.
Bayona-Saez, C and et. al., 2017. Open innovation in the food and beverage
industry. Management Decision, 55(3), pp.526-546.
Becker, G and et. al., 2019. System and process for managing preparation and packaging of food
and/or beverage products for a precise delivery time. U.S. Patent 10,311,530.
Connell, P.M and et. al., 2016. Helping lower income parents reduce the risk of food waste
resulting from children's aversion to healthier food options: Comment on Daniel
(2016). Social Science & Medicine, 150, pp.286-289.
Davis, B and et. al., 2018. Food and beverage management. Routledge.
El Demerdash, J.M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality, 10(2/2).
Jain, V., Ayalur, V. and Doddabalapur, V., 2017. Automated preparation and dispensation of
food and beverage products. U.S. Patent Application 15/422,260.
Mahidin, N., Mohd Saifudin, A. and Othman, S.N., 2017. Halal food logistics: the challenges
among food & beverages small and medium sizes manufacturers. International Journal
of Supply Chain Management (IJSCM), 6(3), pp.337-346.
Mchiza, Z.J., Parker, W.A. and Labadarios, D., 2016. Mitigating the consumption of sugar-
sweetened beverages: the developing country perspective. Public health nutrition, 19(13),
pp.2293-2295.
Renton, M., Daellenbach, U. and Davenport, S., 2016. Finding fit: An exploratory look at SME
brand orientation and brand management in the New Zealand food and beverage
sector. Journal of Brand Management, 23(3), pp.289-305.
Tam, R and et. al., 2017. University students' on-campus food purchasing behaviors, preferences,
and opinions on food availability. Nutrition, 37, pp.7-13.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Online
5 Technologies Changing the Restaurant Industry. 2020. [Online] Available through <
https://www.entrepreneur.com/article/224332>./
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