Managing Food & Beverage Operations

This document discusses different types of businesses within the food and beverage industry, rating systems, present and future trends, operational and marketing technology, factors influencing consumer decisions, and strategies to attract and maintain a loyal customer base.

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................2
TASK 1............................................................................................................................................2
P1. Different types of businesses within the food and beverage industry...................................2
P2. Differ rating systems.............................................................................................................4
P3. Present and future trends that impose direct effect on food and beverage businesses..........4
M1 Assess how present & future trends impose direct effect food and beverage organisation
products and services to achieve business objectives..................................................................5
D1 critically assess how various kinds of food and beverage organisation used to current and
future trends to meet objectives of organisation..........................................................................5
TASK 2............................................................................................................................................6
Covered in PPT............................................................................................................................6
TASK 3............................................................................................................................................6
P6. Compare various operational and marketing technology for a range of various kinds of
food and beverage businesses......................................................................................................6
M3. Assess how digital technology increase performance of organisation that is useful in
achieving objectives.....................................................................................................................6
TASK 4............................................................................................................................................7
P7. The factors influence consumer’s decision...........................................................................7
P8. Assess strategies adopted in range of food and beverage outlets to attract and maintain
loyal customer base......................................................................................................................7
M4. Assess appropriateness of tactics used in a range of food and beverage outlets in order to
maintain customer base................................................................................................................8
D3.Critically assess effect digital technology both on operations of food and beverage
businesses and the significant influence it has upon consumer buying behaviour......................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10
1

INTRODUCTION
Food production signifies the activity that is connected to perform different function for
preparing food by adopting various methods. This includes process related to raw material into
transformed manner in order to prepare tasty dish that can satisfied its user. In this report, the
rules restaurant of London is taken. It is determined as an oldest restaurant situated in London in
year of 1789. In this report, there is a discussion regarding kind of organisation within food and
beverage sector and also discussion regarding rating system that can be adapted by food and
beverage sector. In addition to this, there is also explanation regarding current as well as future
trend that imposes direct effect on this sector. This assignment signifies discussion regarding
comparison among various operations and also for marketing technology that can be adopted
under this act. And also provide explanation regarding various factors that influence decision of
customer and also use strategy for maintaining base of user (Bresciani, 2017).
TASK 1
P1. Different types of businesses within the food and beverage industry
Business Description Advantages Disadvantages Examples
Restaurants This business is
well known kind
of organisation
within this
sector. This
signifies various
functions that are
useful in
targeting
audience and
offering services
to satisfy its user.
The primary
benefit is to
provide a
superior quality
product and
services to its
user in less cost
for satisfying
them.
Major
disadvantage of
organisation in
connected to
alteration within
functions during
specific period of
time.
For instance,
these types of
organisation are
Aisle is offering
restaurant
facilities in UK
market.
Contract
catering
It will assist in
increasing
function to
The Primal
benefit of
adopting contract
Major drawbacks
or limitation
adopting this
There are
different kinds of
catering facilities
2

targeting
audience during
particular phase
of time period.
catering is it
offer positive
ambience to its
user in order to
achieve
favourable
outcome in
future period of
time.
kind of system is
that it takes too
much time.
.
in UK which
offer facilities in
sector and
determined as
example of this.
Casual dining Casual dining is
considered as a
part of food and
beverage sector
that provide
different kind of
services in order
to meet need of
its user.
As per benefit
from services,
they attract large
number of
audience by
adopting proper
services which
offer favourable
benefits.
The limitation is
connected to
casual dining in
which cost is
consumed for
executing
different function
in proper
manner.
Contacts of
current time
there are
different kind of
famous company
to execute and
casual dining
provide various
types of
production
facilities.
Food production is determined as a part of economy that is connected to adopt proper
function for manufacture food for its staff members. There different kinds of organisation who
perform the work as per requirement or need of its user. It assists in fulfilling need of its user by
managing function in accomplishing favourable outcomes in future period of time (Burgess,
2016).
P2. Differ rating systems
In reference of food production sector, it has been analysed that there are various system of
rating that are adopted by company for raising goods and services for its staff member that is
important function for every organisation that is executed within industry for attracting large
3

number of user. In reference of rules restaurant, it has been analysed that they adopt appropriate
or proper system that assists company in managing base of customer by tracking different
customer during the period of time.
Hotel stars Hotel stars system of rating which is used by organisations within this sector
for promoting function related to company. This is adopted by organisation for offering rating to
food manufacturing restaurant as well as hotel. It signifies the rating Hotel which is from one star
to five star. It is determined as a benchmarking system adopted by chosen restaurant as per
service and prices. In reference of rules restaurant, it is determined as a four star hotel that is
determined that is beneficial for restaurant. Herein, they can perform their function as per four
star facilities which is a determined as a appropriate rating system.
Michelin stars this is determined as a system that is adopted by business organisation for
analysing quality related to facility that is offered by restaurant within this sector. In reference of
rules restaurant of London, they offer proper services by adopting benchmark in order to
improve dining services. Their main function is to satisfy its user by providing them services
according to their need.
P3. Present and future trends that impose direct effect on food and beverage businesses
Herein, it is assessed that due to the effect of changing technology in different function which are
continuously grow within this industry. In reference of present era, it has been analysed that
there are different function that has been obeyed by business organisation for operating their
functions within industry. In reference of rule restaurant of London, their focus is on attracting
large number of customer in order to meeting their present and future needs (Eren and Aydin,
2019).
Current trends
 It is necessary for organisation to provide safety as well as transparency in order to
satisfy the current need of its user. It is determined as a biggest and largest issue for
present time to adopt proper tool and bring transparency within food production sector by
offering information regarding ingredients and activities that are adopted by company.
 In addition to this, demand related to plant that is depend upon meat is also increased in
current time. Therefore, it is necessary to provide them product according to the need of
customer. The hotel focuses on providing diet according to their health for satisfying its
user along with higher immunity is enhancing continuously. Therefore, due to covid-19 it
4

has been analysed that every customer or user need different type of product that
enhancing immunity and power of survival during this pandemic.
Future trend
 Leveraging technology is determined as a future aspect within food industry because it
has been analysed that by adoption of these technology help in generating product facility
that is depend upon innovation with food which is provide to its user.
 There are different types of system that help in manufacturing food by fulfilling their
needs. Hygiene factor is determined as a trending in future period of time, it has been
assessed that due to the situation of covid-19, there is a need of these types of goods and
services which is arise from hygiene factor.
M1 Assess how present & future trends impose direct effect food and beverage organisation
products and services to achieve business objectives
Due to bad effect of covid-19, it has been analysed that there is a changes and trends within
food as well as beverage industry in reference of current environment of organisation. It is
beneficial for organisation to adopt different factor like safety & hygiene. This will help
company in executing their work and perform function as per requirement of staff. They also
focus on using artificial intelligence & robots in order to build appropriate brand image in front
of customer at marketplace (Fabbriani and Calili, 2018).
D1 critically assess how various kinds of food and beverage organisation used to current and
future trends to meet objectives of organisation
Business is improving various types of function and activity that is used in assessing trends
and accomplishing objective in future period of time. It has been analysed that due to changes
which is trending within food and beverages industry. It is necessary for business organisation to
adopt Artificial Intelligence and online delivery system in order to meet need of its user.
5

TASK 2
Covered in PPT
TASK 3
P6. Compare various operational and marketing technology for a range of various kinds of food
and beverage businesses
In food production sector, it has been assess that various operations as well as marketing
technology adopted by company that is operating in this sector. In reference of rules restaurant, it
has been analysed that the organisation perform its function under competitive atmosphere.
There are different kinds of function which is performed by this restaurant that is going to be
mention below:
Operational technology Marketing technology
Operation technology is determined as a part of
functioning of organisation that is useful in
meeting need of various operations. These
technologies are connected in improving
functions and activity of organisation in order
to get better results by maintaining balance
among order taking and implementation of
order. In reference of food production sector,
this is determined as a significant part that
assists in handling operation and performing
different functions as per prevailed resources.
Marketing technology is important function
that offer different kind of characteristics for
performing different function and assess range
of customer in proper manner. This increases
the functions of rules restaurant that help in
achieving objectives in timely manner
(Miglietta, Battisti and Campanella, 2017).
Operation technology is very important within
company in order to save cost and time
functioning and target audience.
Marketing technology is regularly changing in
reference with operational technology which is
significant for achieving favourable results in
future period of time.
M3. Assess how digital technology increase performance of organisation that is useful in
achieving objectives
Technology assists appropriate function along with improvement of different food and
beverages organisation. It is used for meeting a need of digital tool and performs their work in an
6

appropriate manner. It is helpful to company to adopt this kind of technology in reference of
production and also use digital menu to its user for smooth running of organisation.
TASK 4
P7. The factors influence consumer’s decision
In reference of food and beverage sector, it has been analysed that customer taking
decisions is significant part of company that is assessed by them to take decision to provide
different kind of product to them. There are different factor that is given below:
Food quality the quality related to food is determined as an important factor that is
connected to function of business organisation and taking decisions by its user. It is assess that
there are different factor that assists in accomplishing appropriate as well as hygiene function.
Hygiene and safety in reference of food production sector, it is assessing that hygiene is
determined as a main concern of its user that imposes direct effect on capability of decision taken
by restaurant.
Staff services service is a part of functions of organisation that is connected to offering
various services to its user for satisfying their requirements. It has been analysed that in reference
of rules restaurant London, they focuses on offering appropriate services to its user that help in
fulfilling need as well as requirement of its user. It has been analysed that from given all
information there are different factor that increases direct effect on food and beverages sector
and help in achieving competitive edge over rivalries at market place (Neuninger, 2019).
P8. Assess strategies adopted in range of food and beverage outlets to attract and maintain loyal
customer base
It is important for company to use various strategies and execute different function in
proper way in order to accomplish favourable results. In reference of chosen restaurant, the
different kind of strategy that is used by organisation for maintain base of its user.
Discounting and other offers discounting is determined as a better strategy that is used by
company in order to deal under food as well as beverage sector. Herein, the organisation can
adopt discount on goods and services that is offered by organisation to its user that help in
maintaining proper customer base and target them from various segments as per discount offer to
them.
7

Local events conducting local events is determined as a primary factor that is adopted by
organisation for promoting function and attract large number of user at marketplace. Herein, the
organisation focuses on offering ample of goods and services to its customer in order to satisfy
them.
Email marketing it is important part of company that help in attracting large number of its
user towards functions of organisation. The major or primal function which is executed by this
hotel is they can adopt proper content in order to provide different kind of services during the
period of time (Salazar, 2016).
M4. Assess appropriateness of tactics used in a range of food and beverage outlets in order to
maintain customer base
It is important for company to adopt proper strategy that assists in targeting large number
of audience for offering better services to them that assists in promoting system of organisation
in order to increase base of loyal customer and enhance sales during particular phase of time
period.
D3.Critically assess effect digital technology both on operations of food and beverage businesses
and the significant influence it has upon consumer buying behaviour
Digital technology is important factor that assists in generating proper environment of
organisation within food as well as beverage sector. They offer various function and assist in
meeting need of company. They also focus on promoting function that assists technological
improvement and generate framework as per functions performed by company (Weber and
Saunders‐Hogberg, 2020).
CONCLUSION
On given information, it is assess that food production is determined as activity that is
connected to perform different function for preparing food by adopting various methods. This
includes process related to raw material into transformed manner in order to prepare tasty dish
that can satisfied its user. In this report, there is a discussion regarding kind of organisation
within food and beverage sector and also discussion regarding rating system that can be adapted
by food and beverage sector. In addition to this, there is also explanation regarding current as
well as future trend that imposes direct effect on this sector. This assignment signifies discussion
regarding comparison among various operations and also for marketing technology that can be
8

adopted under this act. And also provide explanation regarding various factors that influence
decision of customer and also use strategy for maintaining base of user.
9

REFERENCES
Books & Journals
Bresciani, S., 2017. Open, networked and dynamic innovation in the food and beverage
industry. British Food Journal.
Burgess, P. ed., 2016. Integrating the packaging and product experience in food and beverages:
a road-map to consumer satisfaction. Woodhead Publishing.
Eren, R. and Aydin, A., 2019. Perceptions and attitudes of culinary students towards food and
beverage industry in Turkey. Journal of Culinary Science & Technology, pp.1-25.
Fabbriani, L. and Calili, R., 2018. Proposal of energy efficiency policies for food and beverage
industry in Brazil. Journal of Renewable and Sustainable Energy, 10(6), p.065903.
Miglietta, N., Battisti, E. and Campanella, F., 2017. Value maximization and open innovation in
food and beverage industry: evidence from US market. British Food Journal.
Neuninger, R., 2019. The effect of concentration of retail power on the specialist knowledge of
retail staff in the food and beverage sector: A case study of wine retail. In Case Studies in
Food Retailing and Distribution (pp. 25-36). Woodhead Publishing.
Salazar, D., 2016. Marketing mix and the behaviour of the food and beverage sector in
Quito. Turismo y Sociedad, 19, pp.177-191.
Weber, O. and Saunders‐Hogberg, G., 2020. Corporate social responsibility, water management,
and financial performance in the food and beverage industry. Corporate Social
Responsibility and Environmental Management, 27(4), pp.1937-1946.
10