Managing Food & Beverage Operations

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).