Managing Food & Beverage Operations

This presentation explores the management of food and beverage operations in the food industry. It covers the skills required for professional management, legal and regulatory standards, and the importance of cleanliness and maintenance in food and beverage facilities.

Managing Food & Beverage Operations

Table of content
• Introduction
• Food and beverage management skills
• Explanation of legal regulatory standards
• References

Introduction
 A food and beverage industry signifies procedure of producing, processing as well as
presenting or serving of food & beverages to its user. The food quality in context of
services must possess quality that enhances expectation level of individual person. As a
specific industry focus is on analysing demand and need of its customer and it include
administration of various completion within various activities. Activity connected to food
preparation, administration, and quality and event administration with another person. In
this assignment, the company is determined named as Associated British foods PLC. It is
determined as a British international food retailing organisation that is situated in London,
UK. This organisation creates income of around 15.824 million pounds in addition with
employees of around 1, 38,000 subordinate. According to this assignments, the topic
involves food beverage industry which focuses on style of food related to service outlet,
possessing superior rating system according to present trend in industry and also analyse
different way that help in using food and beverages to increase efficiency in future period
of time. In addition to this, there are different method which is used for motivating user
and attitude to handle food outlet (Bascur and O’Rourke, 2020).

P4. Demonstrate professional food as well as beverages management skills within company.
 In food as well as Beverages Company named as Associated British food services
PLC possessing role as well as responsibility of staff manager of restaurant. They
required possessing different types of roles that focuses on managerial skills which
provide allowance to handle whole activity related to food and Beverage Company
(Eng and Fikru, 2020). There are various necessary administration skills that include
food as well as beverage organisation which is going to be mentioned below:
 Well known about responsibility it is the responsibility of management team to
have knowledge of food to its staff in order to provide better service to its user. The
focus is on making appropriate guidelines to achieve optimum standard and the
administration focuses on providing excellent services by using internal as well as
external source during particular phase of time period. It is necessary to design
exceptional structure by using different source of customer facility drives.

Continue
 Leadership skill is it is determined as a major skill in which the manager focuses on motivating
subordinate in order to provide better services to its user. It helps in achieving goal as well as
objective in timely manner. In context of Associated British food service PLC, the administration
skill help leader in making appropriate coordination and taking proper decisions that help in
achieving goal in timely manner.
 Monitoring and controlling by executing a strategic plan of organisation,, the manager
focuses on capability that must be handled and also convinced subordinate that help in handling
customer and offer them unique services in context of facilities.
 Better communication skills for understanding subordinate as well as customer in better way,
it is necessary to have superior communication among customer and its subordinate that help in
enhancing superior relationship in long run.
 Information technology The business organisation focuses on increasing their awareness
regarding skill like MS Word, PowerPoint and many more. This program is important for selected
hotel to maintain appropriate records related to interaction with its user.
 On given management skill, it signifies perspective that provide allowance to make appropriate
skills as well as knowledge of staff in long run this assist in building appropriate relationship with
its customers that assists in increasing productivity in future period of time.

P5 Explain legal need and regulatory standards that food and beverage facility outlets must
comply with, providing particular reference to maintenance and cleaning of equipment.
 The primal legal need are determined as regulatory that signifies food and beverage
organisation and to maintain better or superior discipline and increase standard. In context
of Associated British service limited focuses on primal instruction that must be followed to
attract more and more customers during particular phase of time period that is given below:
 Regular Sanitizing along with proper cleaning according to increase in covid-19
situation, every hotels focuses on reducing face to face interaction that imposes positive
effect on the organisation of food and beverage. In addition to this, the selected hotel
focuses on follow practices of continuous sanitizing to its customer in order to satisfy them
and reduce their health issue (Greenwell, Danzey-Bussell and Shonk, 2019).
 Separation of cooked and growth it is important to keep cooking food safely so that
customers do not face any kind of hygiene in their food that decreases level of productivity.
The chosen hotel focuses on providing superior quality food to its customer in order to
maintain good relationship with them during particular phase of time period.

Continue
 Important health and safety laws
 Food safety regulation this regulation is implemented in order to provide safe
food to its customer in order to satisfy them. Therefore, the chosen Hotel of UK
focuses on following this law in order to provide better service to its user and
satisfy them.
 Food safety compliance as per this compliance, cooking of superior quality
food is significant for every hotel therefore the customer focus is on increasing
health assurity related to product and the hotel focuses on providing superior
quality food that generate appropriate business.
 Security the security law in addition with execute security related to superior
health base in context of fire insurance that provide eco-friendly environment to
its user. By using superior security aspects related to equipment that provides
safety or support to customer during particular phase of time period.

CONCLUSION
 On given report, it has been analysed that food and beverage industry signifies
procedure of producing, processing as well as presenting or serving of food &
beverages to its user. The food quality in context of services must possess
quality that enhances expectation level of individual person. As a specific
industry focus is on analysing demand and need of its customer and it include
administration of various completion within various activities. Activity
connected to food preparation, administration, and quality and event
administration with another person According to this assignments, the topic
involves food beverage industry which focuses on style of food related to
service outlet, possessing superior rating system according to present trend in
industry and also analyse different way that help in using food and beverages
to increase efficiency in future period of time. In addition to this, there are
different method which is used for motivating user and attitude to handle food
outlet.

REFERENCES
 Bascur, O.A. and O’Rourke, J., 2020. Measuring, managing, and transforming data for
operational insights. In Smart Manufacturing (pp. 129-165). Elsevier.
 Chaib, R. and Barone, M., 2020. Chemicals in the Food and Beverage Industry: An
Introduction. In Chemicals in the Food Industry (pp. 1-33). Springer, Cham.
 Donnelly, P., 2016. Managing 8 Venue Operations for a Newly Opened PAC. Performing
Arts Center Management, p.142.
 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, 1(ahead-of-print).
 Greenwell, T.C., Danzey-Bussell, L.A. and Shonk, D.J., 2019. Managing sport events.
Human Kinetics.
 Kaur, I., 2017. Role of hotel management and catering technology institutes in ensuring
food safety. In Food Safety in the 21st Century (pp. 321-335). Academic Press.
 Mabandla, N.Z. and Makoni, P.L., 2019. Working capital management and financial
performance: evidence from listed food and beverage companies in South
Africa. Academy of Accounting and Financial Studies Journal, 23(2), pp.1-10.

THANK YOU