Managing Food and Beverages Operations

UNIT 6: Managing Food
and Beverages Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1)Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry:......................................................................1
P2)Explain different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................4
P3)Discuss the current and future trends affecting food and beverage businesses.....................5
TASK 2............................................................................................................................................6
Covered in PPt............................................................................................................................6
TASK 3............................................................................................................................................6
P6) Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.........................................................................6
TASK 4............................................................................................................................................7
P7) Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose......................................................................................................................7
P8) Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base..............................................................................................................................9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
The food and beverage industry made up many segments, including groceries, food
additives, functional food and beverage, packaged food, health and natural food etc. The industry
is driven by customer demand and management of these are includes management of different
type of business within the food and beverage industry. It is a sector that processed as per
completion of different activities and that is as food preparation, quality and service
management, event management and many others as well (Bloom and et. al., 2020). The report
below consists of Fortune Foods Ltd as it is a part of food Wholesalers industry with having
employee all across globe. It was founded in 2009 and having a headquartered in London, UK.
The following report is based on food and beverages industry that consist of various styles of
service outlets, rating system and current industry trends, different ways that is used by food and
beverages to improvise operational efficiency. Furthermore, various ways used to motivate
customers and its behaviour to manage food outlet.
MAIN BODY
TASK 1
P1)Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry:
The food and beverages industry is an essential prospect within hospitality industry and
include wider scope and attains higher profit. There is different type of food and beverages
industry that is as explained below as:
Sector Description Advantages Disadvantages Example
employer
Full service
restaurant.
It defines as a sit down
entry where food is
served directly to the
customers' table. These
establishments may sell
alcoholic beverages and
provide take out,
Full service
restaurant have
Well establish
names, most of
franchise have
a well known
and establish
Full service
restaurant have high
level of employee
turnover rate. That
increase expanses
for restaurants.
Many employee
Capeesh
restaurant
located in
London.
1

delivery or present live
environment.
name that
increase their
potability
(Borovčanin
and Kilibarda,
2020).
could get low pay
because of it.
Fine dining This restaurant is
specific dedicated with
meal courses. Décor of
such restaurant features
high quality materials,
with establishments
having some rules of
dining which visitors
are expected to follow.
Fine dine
franchises do
not required the
owner to
necessarily be
experienced.
Anyone how
has knowledge
and guidance
can start dining
restaurant
(Najafi, 2019).
Limited growth,
growth of any
restaurant franchise
is limited due to
parent company
territorial
restrictions.
Dining, located
in London, UK
Quick service A quick service
restaurant is one which
is focused on providing
customer with food as
quickly and efficiently
as possible, generally
there is no table service
available.
The most
obvious
advantage of
quick service is
there is very
low or no
waiting period
and it save the
time.
Generally in quick
service restaurant
there is no table
service available for
customers, it could
be the reason
customer can
choose other
restaurant over
quick service.
SUBWAY is
quick service
restaurant.
Self service these restaurants is one
where customer get
Less human
staff is required
Person to person
interactions are
Pavillion is self
service
2