Managing Food and Beverage Operations

UNIT 6
MANAGING FOOD
AND BEVERAGE
OPERATIONS

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1.............................................................................................................................................1
P1 Explore different types of businesses within food and beverage industry.............................1
P2 Explain different rating systems used for food and beverage industry nationally and
internationally.............................................................................................................................4
P3 Discuss current and future trends affecting food and beverage businesses...........................5
LO2.............................................................................................................................................6
COVERED IN PPT.....................................................................................................................6
LO3 ............................................................................................................................................7
P6 Compare and contrast different operational and marketing technology for range of
differnet types of food and beverage businesses.........................................................................7
LO4.............................................................................................................................................7
P7 Investigate factors that influence consumers decision on which food and beverage outlet
they choose..................................................................................................................................7
P8 Analyse strategies used in range of food and beverage outlets to attracts and build a loyal
customer base..............................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverage industry within the business industry is the largest company by
covering the wide area within the marketplace. It also offers the major opportunities for job to
the people. It involves the several activities such as processing of raw food materials, distributing
packaging, maintenance quality of services and many more. It also helps in understand a decision
making so that outcomes are presented effectively within an organisation. The major purpose of
this sector is to offer the qualitative food and beverage services to the customers in an effective
and efficient manner. This report is based on the London based food and beverage company that
is Mustard Foods that helps in guiding the students and people in enhancing and developing their
career and path. This project report includes the type of food and beverages industries, rating
system, current and future trends also distinct the several operational and marketing
technologies. It also demonstrate the food and beverage management skills that needs the legal
requirements and norms. Further it also explains the several factors that may impact the decision
making of the buyers and examine the strategies that helps in building and raising the team of
loyal customer base(Artto, Ahola and Vartiainen, 2016).
LO1
P1 Explore several types of businesses within food and beverage industry
Sector Description Advantage Disadvantage Example
Employer
Fine dine This type of
sector denoted as
white tablecloth
restaurants
because in this
highly
experienced and
trained chefs are
needed who
develops the
The key
advantage of this
type of sector is
that it enhances
the instant brand
recognition that is
difficult for other
type of food
sector.
Due to their POS
The major
disadvantage of
this type of sector
is that it invests
high cost in hiring
the best and
professional chefs
who offers quality
and innovative
food and
The example of
Fine dine is Core
by Clare Smyth.
1

unique food items
for satisfying
customer’s
demands. This
type of industry
sector has amaze
working
environment and
reflects the
cooperation
within staff. They
represents as a
sophisticated type
in terms of
offering quality
services.
system staff can
delivers the
orders quickly to
their customers
and this helps in
quick turnover
within
market(Bellido
and Heras, 2017).
beverage to their
customers. The
growth is also
limited due to
restriction of
parental company
territorial.
Casual dining It defines to that
restaurant that
offers the food on
moderate priced
and in relaxed
environment.
They offer the
typical table
service.
The chief
advantage of this
is that they are
very elastic in
their offerings.
Disadvantage of
casual dining is
that they offer the
low quality food
because they
deliver it to their
customers on low
cost (Bloom and
et. al., 2020).
Barrafina is the
best example of
casual dining in
London.
Counter service It refers to that
type in which
customers can
order the food
directly from the
The main
advantage is that
it makes the order
more efficient and
this also enhances
To enhance the
upfront
technology they
need to invest
more amounts
LEON
2