Managing Food and Beverage Operations

This presentation provides an overview of managing food and beverage operations in the hospitality industry. It covers topics such as professional skills, legal requirements, importance of legal requirements, and consequences of not meeting them. The presentation emphasizes the need for attention to detail, customer service, behavioral traits, and physical appearance in providing quality service. It also highlights the legal standards related to jewelry and personal hygiene. The importance of legal requirements in maintaining food standards and preventing gross adulteration is discussed. The presentation concludes by emphasizing the significance of professionalism and proper service in the industry.

MANAGING FOOD AND BEVERAGE OPERATIONS

Table of Content
 Introduction
 Professional skills
 Legal requirements
 Impoertance of legal requirements
 Consequences
 Conclusion
 References

Introduction
Food and beverage industry includes hotels, restaurants, cafeterias, catering businesses. There
are many things which are involved in this industry like preparation of food, product
packaging, services provided to guests. This industry involves organization who deals in
producing, processing, transporting the goods. It is considered as the largest industry
regarding revenue and development.

PROFESSIONAL SKILLS
ATTENTION- This is the main management skill which means all workers should be attentive
while providing services. It includes cleaning tables which should be done immediately when
guests leave.
CUSTOMER SERVICE- Employees should maintain healthy and friendly relation with all
guests so that they feel good while coming to all particular hotel.

CONTINUE..
BEHAVIOURAL TRAITS- It means guests should be
pleased by hotel staff, a genuine behaviour should be
done by them.
PHYSICAL APPEARANCE- The appearance of
hotel staff should be perfect like proper neatness
should be there, cleaned nails, boys should be clean
shaved.

LEGAL REQUIREMENTS
JEWELLERY :- Hotel staff are not allowed to wear any kinf of jewellery whether its a
wristwatch, earings. It is not considered as a legal standard in hotel.
PERSONAL HYGEINE:- Restaurants have to take care of hygeine standards and all the
facilities they are providing to guests.

IMPORTANCE OF LEGAL REQUIREMENT
FOOD STANDARDS:- With the help of legal rules, the food standards are maintained by
hotels. As it is a law that hygeine should be properly well-kept.
PREVENT GROSS-ADULTERATION:- It is against the law that no harmful chemicals
should be used so legal standards are helpful in this as it prevents gross adulteration where no
harmful chemicals are used.

CONSEQUENCES
PENALTY FOR UNHYGEINE:- If hygience is not maintained as per the standard so will face
penalties as they are using unhygenic products.
UNSAFE FOOD:- There is a punishment if hotels are providing unsafe food like fine upto
1lakh as well as imprisonment upto 6 months to 1 year.

Conclusion
It is concluded that in food and beverage industry professional skills should be followed by
staff in a proper manner. There are many legal requirements which are applied on food
industries and if restaurants are unable to meet them then various penalties are implied on
owners. It is all about professionalism that employees should do in front of guests. They
should provide proper servicesto them.

References
Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C., 2018. Food waste
management innovations in the foodservice industry. Waste management, 79, pp.196-206.
Kosseva, M.R. and Webb, C. eds., 2020. Food industry wastes: assessment and recuperation of
commodities. Academic Press.

Thank You