Managing Food & Beverage Operations

This document explores the management of food and beverage operations in the hospitality industry. It discusses different types of businesses, rating systems, current and future trends, and the use of digital technology for promotion. It also provides insights into customer loyalty strategies and their advantages and disadvantages.

Unit 6: Managing
Food & Beverage
Operations

TABLE OF CONTENT
INTRODCUTION.................................................................................................................................3
Types of businesses within food and beverage industry....................................................................4
Different rating systems used nationally and internationally.............................................................4
Current and future food and beverage trends.....................................................................................5
Analysis of current and future trends affecting food and beverage business products and services...6
Different types of food and beverage businesses adoption to current and future trends to meet
business objectives............................................................................................................................6
PART 2..................................................................................................................................................7
Profile of food and beverage service outlets......................................................................................7
Differences and similarities between operational and marketing digital technology.........................7
Analysis of use by digital operational and marketing tools for promotion.........................................8
Influence and motivation among consumers decision making procedures.........................................9
Critical evaluation of strategies used in building consumer loyalty standards, with advantages and
disadvantages.....................................................................................................................................9
CONCLUSION...................................................................................................................................10
REFERENCS......................................................................................................................................11

INTRODCUTION
Managing food and beverage operations is widely growing as one of the most active
industry where there is active evolving synergy of digital promotional growth avenues,
diversity and also there has been various new productive scenarios where larger vision is
developed on globally. The river cafe is one of the most popular cafe within London serving
people with varied dishes and beverage. Report will be analysing types of businesses within
food and beverage industry, various rating systems and various current, future trends shaping
operational demands within food and beverage industry. The study will be also analysing
how these trends will be shaping industry paradigms competitively and how businesses are
taking active steps and then further there is analysis of various profiles within food and
beverage industry. Report will be also discussing evolving fundamental usage of operational
and digital marketing platforms, how companies are using for enhancing active wider reach
among consumers and also for dynamic competitiveness.

Types of businesses within food and beverage industry
There are various types of businesses within food and beverage industry which
includes restaurants, cafeterias, cafes and pubs, food manufacturing operations and
businesses where food transportation services are provided. The food and beverage industry
is widely growing with high innovation and diversity of working parameters, for wider new
functional advancement within serving people with high quality food standards. United
Kingdom is one of the biggest place where it is specifically getting wide changes with high
diversity functional parameters with keen varied new trends and also for generating smarter
tourism serving high quality food facilities. Food and beverage industry has been actively
growing with coming up of new ideas in form of start ups and various companies serving
large high quality products and also for bringing on new working innovation among varied
arenas (Bauer and Göbl,2019). The global food industry has been exploding with high
working diversity of all operations where active evolving new horizons, such as larger
productive new horizons have made businesses to competitively grow.
Different rating systems used nationally and internationally
There are various rating systems which are as follows adopted by food and beverage
industry companies for analysing growth productivity, focus on larger innovation for
improving quality metrics.
 Michelin star: This rating system awards one to three stars to hotels and restaurants
which perceive to be high in culinary merit, one star indicates very good where all
chefs are excellent and highly trained with best cuisines being served to people. Two
star indicates to be place worth a detour and three stars means exceptional cuisines
worth special journey. It is one of the most highly recognised rating system at
international levels within food and beverage industry levels.
 Scores on the door: This is one of the most common rating system within food and
beverage industry where 5 points denote hygiene standards to be very good and 4
denotes that they are good, 3 denotes to be at satisfactory levels. 2 denotes that some
improvements shall be done and 1 denotes that major changes needs to be
implemented and 0 denotes that all steps need to be altered and new advanced
emergency hygiene standards shall be implemented. These scores enables hotel
management to attract large audiences and also bring goodwill within wider domains
and also functionally enhance productive scenarios (Bavik, 2020).

 Star ratings: This is another most common and easy to understand food rating
systems adopted by hotels and restaurants where working efficacy is underlined for
gaining high advanced working parameters of innovation. 5 stars are given to hotels
which serve best food services with high quality growth goals serving consumers, 4
and 3 stars are less costly and 2, 1 star are given to hotels with comparatively less
functional innovation.
Current and future food and beverage trends
There are various food and beverage trends which are pacing high factor of diverse
innovation and new functional advancement within food and beverage industry globally
where all latest trends can be discussed as follows:
 Veganism: This is one of the most common food trend at The river cafe within global
parameters where people often look for meat free and diary free food options, when
they opt for dining in restaurants and cafes. Veganism has also given high rise to food
choice for people who are health conscious and also look for animal cruelty free food
choices for eating. Veganism has given strong rise to new trend within food and
beverage industry for serving fresh organic food and also focus on mindful eating
(Đokić, 2018) Healthy dieting: This latest trend within food and beverage industry has given rise to
focus on having balance meals options where customers who come in restaurants and
hotels look for healthy gluten free food. It has given high rise to demand for serving
locally sourced healthy food options, where customers wish to dine on best quality
naturally resourced healthy cuisines.
The Future trends are developing with high demands for hygiene and safety standards,
best automation in food and services delivery operational growth factors and also
evolving use of artificial intelligence. The future of food and beverage industry is widely
growing with high level of active transformation, best quality factors of growth and
operational growth for serving people.
Analysis of current and future trends affecting food and beverage business products and
services
The current and future trends affecting food and beverage business products and
services within global industry can be analysed as follows, which has also shaped functional
working scenarios. Currently the food and beverage industry within business products and

services are not only facing high shift to give quick rise to large organic food options, which
are organic and are also potentially competitive dynamic. It can be understood that the future
trends of artificial intelligence has given high rise to businesses adopting new technical
innovation grow operational paradigms and also to leverage focus on best working measures.
Business products and services offered by restaurants, cafes and hotels have been widely
shifting to bring on diversity in food options, The river cafe within menus which are cruelty
free and vegan and highly organically sourced. The current trends of minimum zero waste
within food and beverage industry has widely pressurized competitively to grow on new
innovation parameters, and also keenly grow on wider technical goals where larger efficacy
is focused to be attained on.
Different types of food and beverage businesses adoption to current and future trends to meet
business objectives
 Minimising food waste: Hotels and business hospitality industry companies are
focusing on this factor where minimising food waste is worked on by bringing large
potentialities, higher advanced new productive services where natural resources are
taken care of. This has been evolved due to people often choosing food and beverage
industry companies where food wastage is focused on to be at minimum standards
and also there is focus on keeping wide innovative synergy on serving with best
efficacy of operational excellence. Sustainability is also one of the leading trend along
with mindful eating where customers often look for having chosen to dine at cafes,
where food options are organic and locally sourced which enables people to
contribute to nature.
 Meat free meals: Hotels and cafes within food and beverage industry are heading
towards inculcating meat free food options, vegan diet options which are organically
locally sourced and are also cruelty free which are focused on giving high positive
rise to Veganism trend (Finne and Grönroos,2017). The Hotels highly are focusing to
serve health conspicuous people with best food services, such as high protein diet
food and also vegan cuisines where, ingredients are also widely sourced from wider
new domains. This has given quick rise to business products and services catering to
people demand for having meat free options of food, with no diary options.

PART 2
Profile of food and beverage service outlets
There are various food and beverage service outlets which are widely spread based on
co competitive food and beverage industry levels, which are segregated based on various
food products and services they offer. Profiles of all outlets are as follows:
 Bars: Wide menus of soft drinks, alcoholic drinks, beverages and light snacks where
bars are often known to be serving people with large new functional effectives
services where they have high comfort ambience.
 Cafeterias: Short dining menus with less food options and follows cyclic meal plans
where investments in operational and marketing technology parameters is
comparatively less and also choices within food dishes are limited.
 Coffee shops: Short menu with hot and cold beverages, snacks and light meals where
the marketing and operational promotion investments are huge, also people often look
for cafes where ambience is cool (Guertin, Pelletier and Pope, 2020).
 Nightclubs: Menu with snacks and beverages are served on where the menu are based
on drinks, alcohols and other customised bookings where people often come to
experience enjoyment within their dining facilities.
Differences and similarities between operational and marketing digital technology
The similarities of operational digital technology within cafe shops and cafeterias
enables us to understand that there is high diverse usage of varied new specialised working
operations to fasten the best working innovation and also to promote services vastly.
Similarities within vast operations of marketing digital technology usage within cafes and
cafeterias can be understood as highly actively growing as both within food and beverage
industry are vastly using promotional parameters, for serving people with best promotional
goals and also to reach vast audiences. Digital technology has opened up to be one of the
most vast platform for actively delivering large promotional goals and new working
innovation within wide scenarios productively. Email advertising, social media handles
promotion has widely also opened up high competition scenarios for larger competitive
revenues and new effective demands. The Differences in operational and marketing digital
technology used by bars and nightclubs are based on the fact that they operate at small capital
range, with less investments pertaining on digital technology for operational and promotional
services. It has also lessened productive usage of bringing in new growth goals, wider reach

among consumers targets and also for generating new worked on scope for active growth
(Guzmán, Muschard, Band Rozenfeld, 2020).
Analysis of use by digital operational and marketing tools for promotion
There are various uses of digital operational and marketing tools where The River
Cafe is widely focusing for progressively heading to enable new working promotional aspects
which are as follows:
 Delivering customer oriented services: By promoting through digital and marketing
tools for promotion River cafe focuses on delivering customers oriented services
within wide competitive industry where people often look for best quality services.
Food and beverage services are widely growing with high competitive goals within
global industry levels where customer’s goodwill paradigms are actively developed.
 Using the best metrics to drive success: The measures of marketing effectiveness for
driving success within longer time factor has given quick rise to new innovative
working efficiency to bring on customer centric products, services and also for
reinforcing informative vision for larger goals development. Operational technology
and marketing tools for promotion has broadly given rise to be the best metrics for
driving success onto wider domains and also for gaining stronger working synergy.
 Larger customer loyalty and brand development: River cafe with use of innovative
operational and promotional tools has been focusing to develop brand loyalty and
brand development within larger goals innovation, effective market scenarios
demand. By focusing on digital promotion brand development is worked on within
larger levels, and also promotional activities are widely enhanced which creates
stronger presentation of brand value within competitive food and beverage industry.
Influence and motivation among consumers decision making procedures
The influence and motivation of digital marketing technology among consumers
within River Cafe, decision making procedures is highly wide and functionally diverse as it
not only is only highly essential for bringing on functional innovation within wider domains,
but also holds high potentiality to create goodwill in longer run. The food and beverage
industry within global paradigms are shifting towards online digital marketing avenues, high
scope focusing on attracting customers with best promotional marketing scenarios and also to
yield focus on best working efficacy (Krizanova, Lăzăroiu and Moravcikova, 2019).
Consumers often look for best advanced high quality services when they book their stay at

hotels, cafes for food and beverage services where digital marketing techniques have played
strong role and also emerged as major parameter influencing motivation scenarios. This has
also actively given positive rise to all business scenarios worked on by River Cafe, where
food and beverage industry focuses to keep up the digital marketing platforms highly active
and also to promote best services. People often look for reviews on social media channels of
cafes, restaurants and hotels while booking which is highly crucial for enabling companies to
take effective measures within digital promotional services. The digital marketing parameter
at River Cafe, has also functionally opened up new horizons for companies to focus on digital
new evocative platforms , for yielding larger goals and to gain consumer loyalty onto wider
arenas.
Critical evaluation of strategies used in building consumer loyalty standards, with advantages
and disadvantages
The River cafe has been working with various customer loyalty strategies which are
used for gaining new functional synergy of varied ideas which enhances customers
satisfaction scenarios, loyalty standards and are also potentially focused on varied advantages
and disadvantages.
 Digital platforms for communicating with customers: This is most active and largely
worked on for gaining productive data of cafe performance among consumers, which
is also focused on usage of digital networks. The digital platforms are also widely
diverse, creative and fundamentally innovative to meet varied functional customer’s
requirements within food and beverage industry. The digital platforms have widely
enhanced customer’s reviews to be analysed by management at River Cafe
management for gaining functional working horizons excellence and also for keeping
up the growth goals active. Advantages of this approach for gaining customers
satisfaction is that there is wide reach among large people through social media
handles and digital marketing platforms. Disadvantages on other hand are based on
the fundamental aspects where new working scenarios through digital platforms often
lack personal touch within services among cafes goodwill development (Naumovska,
and Blazeska, 2016).
 Provide best customers services: The customers shall be personally attended within
River cafe where by working with this measure will enable to grow on standards set
within hotel and also for larger vision oriented growth on many grounds. There is
excellence enhanced when services within food and beverage company are working

with smart operational metrics to gain customers feedbacks. The disadvantage of this
is that many times it may go in negative direction where people do not feel
comfortable for feedbacks and it may hinder goodwill parameters in longer time run.
CONCLUSION
The report has also concluded that there are various types of businesses within food
and beverage industry where there are various rating systems also which enable us to
identify productive services. The report has concluded analysis of v latest trends such as
veganism, minimum food waste which has impacted food companies business and how are
the new trends impacting consumers preferences. Study has also concluded various profiles
of food and beverage service outlets and their working strategies for digital marketing within
varied standards. Study has also concluded various factors on how consumers choice
fundamentally evolve due to digital promotion strategies.

REFERENCS
Books and journals
. Guzmán, V. E., Muschard, Band Rozenfeld, H., 2020. Characteristics and Skills of
Leadership in the Context of Industry 4.0. Procedia Manufacturing. 43.
pp.543-550.
Bauer, F. and Göbl, M., 2019. The influence of digitalisation on procurement
efficiency. Journal of Applied Leadership and Management. 7.pp.50-65.
Bavik, A., 2020. A systematic review of the servant leadership literature in management and
hospitality. International Journal of Contemporary Hospitality Management.
Đokić, I., 2018. Economic effects of integrated marketing communications: The case of food
products. Ekonomika poljoprivrede. 65(3). pp.985-994.
Finne, Å. and Grönroos, C., 2017. Communication-in-use: customer-integrated marketing
communication. European Journal of Marketing.
Guertin, C., Pelletier, L. and Pope, P., 2020. The validation of the Healthy and Unhealthy
Eating Behavior Scale (HUEBS): Examining the interplay between stages of
change and motivation and their association with healthy and unhealthy eating
behaviors and physical health. Appetite. 144. p.104487
Krizanova, A., Lăzăroiu, G., and Moravcikova, D., 2019. The Effectiveness of Marketing
Communication and Importance of Its Evaluation in an Online
Environment. Sustainability, 11(24), p.7016.
Naumovska, L. and Blazeska, D., 2016. Public relation based model of integrated marketing
communications. UTMS Journal of Economics. 7(2). pp.175-186.