Managing Food & Beverage Operations in the F&B Industry

Unit 6: Managing Food &
Beverage Operations

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
Different types of business in Food & Beverage Industry..........................................................3
Different rating systems in Food and beverage Industry.............................................................4
Current and future trends which affects the Food and Beverage Industry..................................5
Adaption to current and future trends to achieve the business objectives...................................6
LO 2.................................................................................................................................................7
Professional food and beverage management skills....................................................................7
Legal requirements and regulatory standards..............................................................................8
Importance of the legal requirements and the consequences of not following them...................8
Impact of failing to meet the F&B legal and regulatory requirements........................................9
LO 3 & LO 4....................................................................................................................................9
Food and Beverage service outlets..............................................................................................9
Similarities and difference between the operational and marketing digital technology............10
Critical evaluation of the ways the businesses use the digital operational and marketing tools
...................................................................................................................................................12
Factors that influence the consumer decision making process..................................................12
Critical evaluation of strategies used for increasing customer base..........................................14
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food and beverage industry has become the largest manufacturing sector in UK which
contributes greatly to the economy and also in employing jobs to millions of people. The market
of food and beverage is always uncertain but the industry always remain resilient and adaptable
as they are having wider opportunities which allows the companies to sell the British food and
drink. This is why the companies strive hard to make use of all the opportunities to enhance their
productivity and the growth potential (Tourky and et.al., 2020). Farmstand is a plant-powered
cloud catering marketplace. The mission of the company is to feed the world plants along with
reinventing the way of eating followed by people at various places. It is helping a large
population of UK by delivering the food at different places and also have numerous canteens
(Farmstand, plant powered people, 2020). The report will basically describe all the aspects of
Food and Beverage Industry including various businesses, rating systems, trends along with the
service outlets marketing through digital technology, consumer decision making process and the
strategies as well. It will also evaluate the management skills, legal requirements and the impact
of all these factors on the operational performance.
LO 1
Different types of business in Food & Beverage Industry
Food and Beverage Industry is contributing a lot in terms of profit in the hospitality
industry. The food and beverage professionals works with full hard work and dedication to
enhance the experience of the customers by delivering their service. The businesses in the food
and beverage industry serves the food to the customers at particular location such as restaurant,
hotel which is known as on premise and if it is delivered at the intended premise of customers
then it is off-premise (Long, Looijen and Blok, 2018). Farmstand is the on premise as well as
off-premise restaurant which facilitates the customers coming at the place also who are at remote
location and orders from their place. The types of businesses in the F&B industry are as follows:
Commercial: In this case of commercial type, the F&B is considered as the primary business.
The most common and well-known establishments in commercial catering includes all the
hotels, different kinds of restaurants, cafeterias, clubs, pubs, lounges and bars. These are
basically established to attract the large number of clients and customers in order to increase the
customer base and profitability (Triguero, Fernández and Sáez-Martinez, 2018). Farmstand in
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UK, in order to satisfy the customers, provide large number of choices which can help it to make
itself differentiated and becomes able to compete with the competitors (Mansour and et.al.,
2019).
Non-Commercial: These are considered as the secondary businesses which is in alliance with
the main or primary business. But these business offers very limited choice in terms of food and
beverages to the customers. These are mostly run under various contracts (Bresciani, 2017). The
services of food and beverage which are provided at the hostels, hospitals, prisons etc. comes
under these businesses.
These can further be divided into following classifications which are as follows:
Catering: This is the business under which the food and beverage services are provided to the
people at remote location. For example, the arrangement of food services at a wedding location.
QSR: These Quick Service Restaurants are mainly the fast food outlets where the preparing,
purchasing and consuming the food takes place. The main thing about this is they run according
to their convenience. For example, McDonalds and Nandos (Köbnick, Velu and McFarlane,
2020).
FSR: These full service restaurants are the fine dining, family, ethnic, specialty and theme
restaurants which meets the high expectations of the customers by giving wide menu.
Farmstand performs all the above mentioned functions of different businesses in order to satisfy
the needs of maximum customers. It plays the role of QSR sometimes and sometimes FSR while
the other times some other.
Different rating systems in Food and beverage Industry
Food safety has become a significant issue throughout the food chain from the farm to the
consumer’s fork which must be considered for every business in F&B industry in UK. In order to
meet the Food and Safety standards, Farmstand implements the Food Safety Management
System (Salim and et.al., 2018). Also, the company follows the Safer Food Better Business
(SFBB) under which the small business units and the restaurants are approached and facilitated
by ensuring that the food prepared in the unit is prepared by following the guidelines of food
safety management schemes.
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