This document discusses various types of businesses in the food and beverage industry, rating systems used internationally and nationally, current and future trends affecting the industry, and marketing and operational technologies. It also includes a case study of the FizzBang Beverage Company Ltd.
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Managing food and beverage operations
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Table of Contents INTRODUCTION...........................................................................................................................1 TASK 1............................................................................................................................................1 P1. Inspect various different types of businesses in food and beverage industry, also profiling chosen business in each area of industry....................................................................................1 P2. Describe various different rating systems which are used for food and bevarage industry internationally and nationally.....................................................................................................4 P3. Explain current and future trends which affects food and beverage business.....................5 TASK 2...........................................................................................................................................6 Covered in PPT..........................................................................................................................6 TASK 3............................................................................................................................................6 P6. Contrast and compare various different marketing and operational technology for range of various distinct type of food and beverage company.................................................................6 TASK 4............................................................................................................................................8 P7. Inspect factors which increase customer's decision for food and beverage outlets they are choosing.....................................................................................................................................8 P8. Examine strategies which are used in range of food and beverages outlets for build and attract a loyal customer base......................................................................................................9 CONCLUSION...............................................................................................................................9 REFERENCES..............................................................................................................................10
INTRODUCTION Food and Beverage industry consists of many segments which involves food additives, groceries, packaged food, functional food & beverage, health and natural food and so on. These type of industry is drive from customers demand and needs & management which involves various type of business in food and beverage industry(Bascur and O’Rourke, 2020). This is a sector which process as according to completion of various different activities such as quality & servisonali.jce management, food preparation, event management and so on. This report covers The Fizzbang Beverage Company Ltd, as an active organisation which is incorporated on 23 November 2018 which have registered office in London, UK. This organisation classified into manufacturing of soft drinks and other food services. The following report is consist of food and beverage industry which involves various styles of rating system, service outlets, current trends of industry. Furthermore, it also covers different ways which is use by food and beverage for improve the operational efficiency. It also covers many ways which is used for motivate customer's behaviour for managing food outlet (Sehnem and et. al., 2019). TASK 1 P1. Inspect various different types of businesses in food and beverage industry, also profiling chosen business in each area of industry. Food and beverages industry is an important prospect in hospitality industry and also involves wide scope which helps in attainment of higher profit. There are different type of food and besonali.jverage industry which are discussed below: SectorDescriptionAdvantagesDisadvantagesExample employer Fine diningThis restaurant is specially dedicatedby mealcourses. Featuresofthis restaurantwhich is related to décor When there is fine diningfranchises thereisno requirementof owner that as they havetobe experienced. Disadvantagesof thissectoris limitedgrowth whichisdueto parentcompany havingterritorial restrictions. Diningwhichis locatedin London, UK. 1
are such as high qualityoffood materialswith havingsome rulesofdining whichvisitors have to follow . Anyonecanstart fine dining which havingspecific knowledge. Quick serviceThistypeof servicewhich mainlyinvolves quickservice which have focus onoffering customerswith qualityfoodin quickly& efficientmanner. Mainlythereis notableservice is considered. The advantage of quick services are there is very less or no waiting time periodasit generallysaves time of customers. Inquickservice restaurant there is generally no table services which is availablefor guests, this leads tobereasonas customercan switchtoother restaurantwhich offersquick services. SUBWAYis example of quick service restaurant. Self serviceIn these type of restaurant customershave togettheir servicesfrom themselves rather fromwaiters services. Advantage of this service is there is lessstaffis requiredfor servingthe customerswhich results in resource savingof company. The disadvantagesof thisservicesare thereisless human interaction butmany customer'swants tohave communication withstaff members for their enjoyment. Pavillionisself service restaurant whichhave headquarteredin London, UK. 2
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Mobilefood service Thisservice includesmobile cateringwhich helps in delivered preparedfood whichhelpof somesortof vehicle. Advantage of this type of service is theseareless risky than opening mortarandbrick restaurant. Thesetypeof servicesare mainlyconsiders as competition in varioustypeof business. Thisinclude exampleofFive Star catering Ltd whichislocated in London, UK. Fullservice restaurant Thistypeof restaurantis define as facility forguestswhen theyareentry they sit down and foodisdirectly servedthemon their table. These restaurantare sellingalcoholic beverageswhich provide delivery, take out services. The advantages of thisservice restaurant are they havewell establishnames whichhaving mostoftheir franchises are well knownwhich helpsinincrease theprofitability andprobability factors. Thesetypeof restaurantare mainly have high turnoverrateof employeeswhich increasesthe expensesfor restaurants. There are many workers whogetlow salary from these factors. Capeesh restaurantisa exampleoffull service restaurant whichislocated in London. Gastro pubItisconsidered ashybridbar, restaurant ad pub which are notable forservefoods andalcoholic drinks(Cousins andet.al., 2019). The advantages of these are there is smallamountof capital is required for smaller set ups otherthan business. Disadvantageof thissectoris manyother restaurantswho have this type of business. Theexampleof this Gstro pub is TheAnchorand hopewhichis locatedin London. Wine barsThesetypeofFor opening wineDisadvantageofGordon'swine 3
businessmainly dealsinselling wines rather than beer or liquor. bars required low operatingcost thanstarting traditional restaurant. thissectorsare therearemany ups and down in thistypeof business. bar is a example which is situated in London, UK. P2. Describe various different rating systems which are used for food and bevarage industry internationally and nationally. Rating system is define as a system which allow customers for rate or review the company's services, media or products. When customer's are rating any organisation which is based on their standards which are hygiene or not(Becker and et. al., 2019). They generally rate or reviews the company excellent, very good and excellent services which are offered by restaurants. There are many rating system which is available in UK such as bookings.com , TripAdvisor and Trivago which offers customer knowledge about rating or reviews of food and beverage company. It also helps customer have knowledge about particular restaurant before they visit there. There are five systems which is discussed below guides customer for knowing the restaurant:Five star:When there is five star rating for any restaurant it is considered as which offers great food quality and flawless services for their guests. In these type of restaurant they provide personalized services and premium dining options for their guests. They mainly focus on satisfied their guests by offering themhigh quality of food services having hygiene standards. Generally customers are always satisfy with five star hotels and restaurant which also enhance customer loyalty for organisation(Bałdowska-Witos and et. al., 2020).Four star:These types of hotels are mainly noted for their extraordinary comfort and up scale ratings. They provide hygiene and good quality food. They mainly focus on maintaining good relationship with their guests by offering them good comfort and quality(Akdoğan and Temiz Dinç, 2019).Three star:These type of restaurant are ordinary but have unique amenities which offers quality services to their guests.The hygiene standard of these type of restaurant are mainly subdirectory, guests are satisfy by their quality foods and services.Two star:These type of restaurant are considered as more affordable than high star restaurants. They are generally quite comfortable. Customers who need products or 4
services in affordable prices may considered two star hotels. But these type of restaurant must required for improve their quality of food and services. One star:According to this rating restaurant are consider as no frills and they only provide basic accommodationsfacilities. These restaurantmainly requires a major improvement on their products and services so that customers are not switch to other hotels. In context of The FizzBang Beverage Company Ltd, restaurant is three star rating as they provide unique amenities to their guests. Customer of this restaurant are quite satisfy with products or services as they are providing to them. As this organisation give comfortable to their customers so this leads to situation of loyalty and also enjoy their services(Akdogan and Dinc, 2019). P3. Explain current and future trends which affects food and beverage business. Current trends which affects business of food and beverage: In current scenario there are many trends affects business of food and beverage. As due to pandemic situation all over world, so by this customer are mainly focused on hygiene and safety needs from hotels and restaurant. Customers mainly have concern about hotels which have hygiene maintenance as they are more concern on safety first over quality. In addition, customers always wants organic and healthy food and drinks for their healthy lifestyles. Now customers are reducing their eating habit of fast food or junk beverages. By this business of food and beverage are affected so for this they are focusing on hygiene facilities for safety of customers rather than on other factors(Gitau,2019)For fulfil customer's safety and hygiene needs this type of business start take away system in their restaurants. This helps business to enhance customer satisfaction. Moreover, restaurant are also start serve healthy meals to their customers in their menu card so that is customers want these type of food they can get it. So food and beverage industry are affected from current trends in market so they have to focus on safety and hygiene factors more, other than more factors. Future trends which affects business of food and beverage: In terms of food and beverage business there are various future trends in market segment. Restaurant involves many innovative ideas for their business such as fusion cooking, robot waiters, menu card in mobile phones and so on. These type of trends affects business of market which deals in food, attracts customers by innovative services, as they want services like app based which saves time. Many restaurants are now inventing services like voice activated with used of latest technology(Daskin, 2019). In addition, they also use safe cooking facility as from 5
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home trends in some type of restaurant which leads to job opportunity to workers who are not not come restaurant for recruiting or employment. So these are future trends that are very important for food and beverage business organisation for increase profitability and customer loyalty. So company can use these trends for attract potential customers for their hotels. TASK 2 Covered in PPT. TASK 3 P6. Contrast and compare various different marketing and operational technology for range of various distinct type of food and beverage company. The food and beverage is refers to sector which are work for increase long term sustainability and profitability in context of profit credibility and sales. It offers higher benefits which helps in considering social connectedness with people of country. In context of hospitality management programmes as new business is launched which is work for gaining long term sustainability and high sales in productive manner(Wallis, Green Grubbox 2019). The name of new start up is “YummyTummy” restaurant which offers better services in context of better drinking and cuisine which helps in attractiveness for company in enhance in continuous period of time. Furthermore, business also make sure about the changes at modification level which is addressed according to requirement at market segment which helps in effectiveness in working is increase on regular basis. There is a distinction between marketing and operational technologies which is described below: Operational TechnologiesMarketing Technologies YummyTummymakesupportof variousdifferentsoftwarebywhich there is easy connections are made with guests for advanced the business. In this managers are developed their own application and portal in which various discounts and options which is offers to customer which leads to flexibility in business operations. YummyTumnmyrestaurant usevariousdifferent marketinf technologies which helps in attainment of changes productiveamountand alteration which are in terms of attracting customers. Inthisrestaurantthereare manymodificationsare 6
It improves profits and sales ratio of organisation in which there is effectual controlling and monitoring is addressed in systematic manner(Torlak,Demir and Budur, 2019). Thereisuseofonlineapplication which helps customers for book their services and table before time which is done by only one click. In terms of YummyTummy there is a supportofoperationaltechnologies which helps in maintaining long term record of their customer's relation and sales. It also helps in assisting for make better changes by considering the competitive rivalries which helps in attaining more profitontimebasiswhichalso increases on repetitive mode(Dias and et. al., 2019). persuade so for this there is use of applications and use of digital platform, optimisation of search engine and portals and many other basis which are also considers. Inthisthereisabilityif organisationwhichoffers clarity with potential guests or theyarealsoattractmore customer'swhichhelpsin enhancing the probability and profitabilityoforganisation for gaining the success. This is an effective tool in whichthereisworking sufficiency which is increase andbythismanagersand leadersofYummyTummy whichensuresthatthereis selectivecontentwhichis promoted in market segment which helps to recognise the customers and also match up theirneeds and demand and requirementinsupplyof organisation. 7
TASK 4 P7. Inspect factors which increase customer's decision for food and beverage outlets they are choosing. Decision making of consumer are consider as always special working process for The FizzBang Berverage Company Ltd, as there is a ability for increase customer base which leads to better connections persuade by perfections. This considers the ability for connecting with market segment as which are reached or who are not reached. This includes working in potential way which shares advancement in making improvement in systematic manner. There are various different factors which is use by food and beverage outlets are discussed below:Word mouth marketing:In this base, The FizzBang Beverage Company Ltd., designs various promotional tools in proper manner. It is used to spread much awareness in marketplacebymanagechannelswhichhaveclearcommunicationinthem.Itis considered as part of marketing where organisation have to maintain clear focus for satisfy their customers and also try by showcasing their concern by suitable connection which is develop that helps in promoting values of standards and increase in working standards(Miranda-Ackerman and et. al., 2020)..Physical Environment:This type of environment in which demand and needs of customers are considered. This have impact on customer's efficiency and presence in which they are easily connect with market segment in easy way. In this type of environment there is a balance with desire of customers which have to be fulfilled by business. In addition, there is a promotion which have benefit which leads to productive changes in amount of changes in selective basis. In this environment, there is a physical surrounding which is consider that consist of personal equipments, communication methods, effectual understanding in market segment which is helpful in delivering suitable services in perfection manner(Pinto, Nunes and Sousa, 2020).. Qualitative service and product:This aspect is considered as most essentials service of business in productive delivery and supply of goods & services which is processed by manage certainty in business. It is an aspect which mainly comes in parallel for complete services on time basis which have direct impact on increment of profit and sales of business. In terms of respective restaurant, they make preference for satisfy the customers for processing and making delivery at time manner which helps in increase the rate of effectiveness. This leads to better competitive advantage in which specified amount of 8
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profit which is addressed which leads to measurement of long term growth in effective manner. P8. Examine strategies which are used in range of food and beverages outlets for build and attract a loyal customer base. For developing loyal customer base it is very important that organisation have to adopt various different thoughts and ideas which leads to sustain and create long term relationship with their customers. So for this cost modification is consider which helps in balance level for improvement which is consider which helps in attainment of long term effectiveness by higher suitability(Kenyon, Robinson and Musgrave, 2020). For attracting more customers organisation is working for reducing total production cost which helps in increase profitability in proper manner. There are various strategies which is used by food and beverage operator which are discussed below:Special offers/discounts:This is a factor which is used by company for offer better benefits for their customers. In this managers have provide various offers or special discounts for attract customers and accessibility in market which increases profitability. It leads to better sales in which there are substantial results are attain by perfection. There is a willingness in their customer's which increases loyalty and customer base which develops by perfection manner. This strategy is consider as most suitable and best solution for getting relation with market segment and also a kind of strategies which is related to promotional this leads to productive results in timely basis. Quality in services:In this strategy, organisation is worked for increase its taste and quality which helps in enhancement of customer's effectiveness. It is consider as prospect and profitability services which helps in promoting cost and price. In this restaurant image, attribute, value and reputation are also enhanced. For grab attraction or attention from public company have to maintain balance level of attractionwhich is increase this leads to development of loyal customer base on regular time period(Partho, 2019) CONCLUSION It is been concluded from above report, food and beverage industry which is fully examine fulfilment of wants and needs of potential customers. So for this various type of business are examines in this organisation and also made review or rating system for firm. Furthermore, it also involves legal standards and professional management skills which are important for outlets of organisation. Furthermore, it also inspections, observations are also 9
considered for inspecting decision making about customers and various different strategies which are discussed for attracting more customers. REFERENCES Books and Journals Akdogan,E.C.andDinc,D.T.,2019.ManagingworkingcapitalefficiencyinTurkish agribusinessesandtheimpactofglobalization:insightsfromanemerging market.InternationalFoodandAgribusinessManagementReview.22(1030-2019- 2945). pp.557-570. Akdoğan, E.C. and Temiz Dinç, D., 2019. Managing working capital efficiency in Turkish agribusinesses and the impact of globalization: insights from an emerging market. Bałdowska-Witos, P. and et. al.,2020. Managing the Uncertainty and Accuracy of Life Cycle Assessment Results for the Process of Beverage Bottle Moulding.Polymers.12(6). p.1320. Bascur,O.A.andO’Rourke,J.,2020.Measuring,managing,andtransformingdatafor operational insights. InSmart Manufacturing(pp. 129-165). Elsevier. Becker, G., and et. al.,2019.System and process for managing preparation and packaging of food and/or beverage products for a precise delivery time. U.S. Patent 10,311,530. Cousins, J. and et. al., 2019. Food production. Daskin, M., 2019. The role of job satisfaction and intrinsic motivation on hygienic attitudes and behavioursinfast-foodrestaurants.Tourism:AnInternationalInterdisciplinary Journal.67(1).pp.59-72. Dias, R. and et. al.,2019.System and methods for managing a container or its contents. U.S. Patent10.329,061. 10
Gitau,C.G.,2019.InfluenceofInnovationonthePerformanceofFoodandBeverage Manufacturing Companies in Nairobi County(Doctoral dissertation, United States International University-Africa). Kenyon, A., Robinson, P. and Musgrave, J. eds., 2020.Managing Hospitality Experiences. CABI. Miranda-Ackerman, M.A. and et. al.,2020. Managing Risk in Global Food Supply Chains: Improving Food Security and Sustainability. InHandbook of Research on Industrial Applications for Improved Supply Chain Performance(pp. 299-324). IGI Global. Napathorn,C.,2020.ManagingworkersinThaisocialenterprises:theroleof founders.International Journal of Organizational Analysis. Partho, F.R., 2019. Marketing and Branding Practices of Akij Food Limited–A Study on Speed Carbonated Soft Drinks. Pinto, L., Nunes, E. and Sousa, S., 2020. A framework to improve training and development of workers’technicalskills:effectsonoperationalperformanceduringcompany relocation.Procedia Manufacturing.51.pp.1806-1813. Sehnem,S. andet.al.,2019.Improvingsustainablesupplychainsperformancethrough operationalexcellence:circulareconomyapproach.Resources,Conservationand Recycling.149.pp.236-248. Torlak, N.G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on customersatisfactionandbehavioralintentionsatcafé-restaurants.International Journal of Productivity and Performance Management. Wallis,T.L.,GreenGrubboxLLC,2019.Reusablefoodorbeveragerelatedproduct management system. U.S. Patent Application 16/271,177. 11