Managing Food & Beverage Operations

This presentation focuses on the management skills in the food and beverage industry, using a famous dish from Farmstand as an example. It discusses legal requirements, regulatory standards, and the importance of compliance. The consequences of not following these requirements are also highlighted.

Unit 6: Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION
Professional food and beverage management skills
Legal requirements and regulatory standards
Importance of the legal requirements and the consequences of not following them
Impact of failing to meet the F&B legal and regulatory requirements
CONCLUSION
REFERENCES

Introduction
 The presentation will mainly focus on the management skills in Food and Beverage Industry
by using a famous dish of Farmstand along with its content, labelling, signage etc.
 It will also shed light on the legal requirements and the regulatory standards with which the
service outlets comply.
 It will also highlight the importance of all these along with the consequences of not adhering
to the rules and laws.

Professional food and beverage management
skills
 The major management skills needed for food and beverage operations are leading and
communication.
 The role is to manage the operations within the budget and manage them the highest
standards.
 The skills needed to perform these roles are the communication and leadership skills,
ability to manage personnel and meeting the financial targets, ability to spot and resolve
problems etc.

Continue…
 The famous dish in Farmstand is the grilled harissa chicken.
 Composition: It is plump with a high quality. In this dish, the pairing of
cinnamon-roasted heritage carrots with raw Romanesco cauliflower is done and
also peppered with mustard seeds.
 Decoration: Olive oil and herbs to couscous and toss to coat. It is divided evenly
between 4 serving plates, topped with chicken and Harissa drizzle.
 Display: It is served on trays in compostable packaging and everything is free of
wheat, gluten and dairy.
 Labelling: Every dish of Farmstand is labelled with its name ‘Farmstand’ along
with its tissues are labelled with the same.
 Signage: Various frames are kept on the tables in the stalls of Farmstand which
attracts the customers and creates a sense of positivity in them.

Legal requirements and regulatory
standards
 Food standards Act 1999
 The main aim behind following this act is to establish the company as the food
standards agency.
 It provides the company with various functions and powers and also Farmstand becomes able to
transfer certain functions according to the food safety and standards.
 The Act gives the company the power to act in the favour of the interest of consumers in every
stage from the food production and supply chain.
 In this the company also ensures that the equipment used also remains clean and always
maintained in well condition.
 Food safety Act 1990
 It provides a complete framework to the company for all the food legislation. Under this, the
company tries that they do not include anything in food or remove anything from the food which
damages the health of the people.
 It serves the food according to the consumers’ expectations. The label, advertisement and the
presentation of the food is not at all false or misleading.

Importance of the legal requirements and
the consequences of not following them
 There are various laws and regulations which are imposed on the food and beverage
companies to minimize the harmful effects of unsafe foods. The laws allow the food
businesses to do whatever they can in order to assure that the product is safe.
 The laws also assure that the consumers are having the complete opportunity to get the
information about nutrition, techniques for food preparation and many more.
 Also, the company impose taxes on the company for not following the rules. It cannot
confirm regarding the transparency of its package and the label.

Impact of failing to meet the F&B legal and
regulatory requirements
 The company needs to be compliant with the laws and guidelines of concerned government
and authority.
 It is because the health of the humans is depended on this. The companies come under
certain sections according to the law they did not follow which forces the company to pay
various penalties for breaking the law.
 The company is found guilty of such offense under any of the acts, then the adjudicating
officer forces the company to take corrective measures in order to amend actions.
 This affects the goodwill of the company. Various restrictions are made in the company to
perform its operations which decreases the productivity as well as the profitability of the
company.

Conclusion
 The presentation is based on the company in UK named as Farmstand. The professional
management skills were elaborated by choosing a dish of the restaurant along with its
content, decoration, signage, labelling and many other concepts.
 It also highlighted various legal requirements and regulatory standards which the service
outlets comply with along with maintenance and cleaning of equipment.
 The importance of all the laws and regulations was mentioned along with the consequences
of failing to meet them.

REFERENCES
 Cillo, V. and et.al., 2019. Knowledge management and open innovation in agri-food crowdfunding. British Food
Journal.
 Consequences and penalties of non-compliance and FSSAI, 2020. [ONLINE] Available through :<
https://complybook.com/blog/consequences-and-penalties-of-non-compliance-in-fssai>
 Food and Beverage Manager job description,2020. [ONLINE]. Available through:
<https://resources.workable.com/food-and-beverage-manager-job-description#>
 Key regulations ,2018. [ONLINE]. Available through: < https://www.food.gov.uk/about-us/key-regulations>
 Let’s nurture, 2020. [ONLINE] Available through :< https://www.letsnurture.com/blog/promising-30-digital-
marketing-ideas-for-taking-your-food-business-online.html>
 Magnusson, R.S. and et.al., 2019. Legal capacities required for prevention and control of noncommunicable
diseases. Bulletin of the World Health Organization. 97(2). p.108.
 Mahdewi, R. and Banjarani, D.R., 2020. FOOD SAFETY OF GENETICALLY MODIFIED ORGANISM
ACCORDING TO INTERNATIONAL LAW AND ITS IMPLEMENTATION IN INDONESIA. Lampung Journal of
International Law. 2(1). pp.35-48.
 Purpose of food law, 2020. [ONLINE] Available through :<
https://www.ndsu.edu/pubweb/~saxowsky/aglawtextbk/chapters/foodlaw/470-6704.htm>
 Spence, C. and Wang, Q.J., 2017. Assessing the impact of closure type on wine ratings and mood. Beverages. 3(4).
p.52.
 Square Meal Review of Farmstand, 2020. [ONLINE]. Available through:
<https://www.squaremeal.co.uk/restaurants/farmstand_10876>