Unit 6: Managing Food & Beverage Operations

Managing Food and
Beverage Operations

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................4
P1. Various types of businesses in food and beverage industry.................................................4
P2. Explain different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................5
P3. Discuss the current and future trends affecting food and beverage businesses....................6
TASK 2............................................................................................................................................7
P4. Demonstrate professional food and beverage management skills within a food and
beverage organisation..................................................................................................................7
P5. Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, given specific reference to the maintenance and cleaning of
equipments..................................................................................................................................8
P6. Compare and contrast various operational and marketing technology for different types of
business.......................................................................................................................................9
P7. Various factors which influence the decision making of customers.....................................9
P8. Different strategies used in order to attract and build loyal customer base..........................9
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverage is the highest revenue generating department in the hotels, which
offers a food and beverage services with good quality of food. It gives high employment in the
industry and contribute to economy(Gandhi and et. al., 2020). It involves the purchase of raw
material unto preparation of food and deliver the food to the guest and take feedback from the
guest. It also measures the sale of the business and decide the further activities according to
that. The Fat Duck is the chosen organisation for this report, It is the fine dinning restaurant
which is situated in Bray, Berkshire, England. This is established by celebrity chef Heston
Blumenthal. This is known for its fourteen-course tasting menu and offers dishes like nitro-
scrambled egg and bacon ice cream. This report will cover the different types of food and
beverage outlets and explains the different types of rating system used for food. It will also
analysed the current and future trend affecting food and beverage business. Furthermore, It also
explains the skills of f&b professional in the organisation and legal requirements and regulatory
standards of F&b department. It also explain the different operational and marketing technology
for a range of product.
TASK 1
P1. Various types of businesses in food and beverage industry.
There are various types of food and beverage businesses, which are giving excellent
service in the market. It have a significant importance in maximising the profitability of the
industry and contributing to the economy. In this context, there are various types of business
which is explained as follows:
 Speciality restaurant: these are type of restaurant which offers specific type of cuisine,
Mexican, Italian and Chinese(Jide, 2019). These are the restaurant that may be attract to
hotel or may be stand alone in the market. The theme of the restaurant is based on the
cuisine of the restaurant and the country form where the cuisine is chosen. This generally
offerers silver service, In which a f&b executive serve the food on table. The prices of the
dishes is higher and the quality of the food is excellent. There are fixed time of opening
and closing and these restaurant generally opens for lunch and dinner.

 Multi cuisine restaurants: these are the type of restaurant which offers different type of
cuisine with variety of food to their guest. These are not exclusive like speciality
restaurant. It have a nominal priced menu, which offers wide range of dishes and this
types of restaurant usually opens for breakfast and remain opened till night an closed
during nigh shift. The theme of the restaurant is mixed theme based of different cuisine of
the countries(afetzopoulos, D. and Skalkos, 2019).It offers buffet service and silver
service to their guest. This can be god for the type of guest who is interested to have
different types of dishes.
 Coffee shop: these are the type of restaurant which offers a quick meal in affordable
price. This concept is acquire from United State. These are opens for 24 hours and has
bright decors to entertain the guest with brightness. Large hotel provide their breakfast
service in coffee shops and guest has to choose the meal and dot wait for the service. It
also take the pressure off of room service. It also offers extensive menu of beverage
service which include cold and hot beverages. The prices of these outlet is generally
affordable compare to other outlet of the hotel.
 Banquets: these are the high revenue generating area of the hotel. It is a large hall or
spaces suit which offers a large number to guest to cater at a point of time. It can
officials meetings, seminars, birthday party and marriages and conferences. There are
generally booked in advance and cater large group of people with limited time. Terrace
banquet, conference halls, meeting rooms are all comes under banquet.
P2. Explain different rating systems used for the food and beverage industry nationally and
internationally.
There are various types of rating system in the hospitality sector, which differentiate the
hotel on the basis of their services and amenities offered to the guest. It also includes the quality
of the hotel and informing the travellers on the basis of their facilities and services in the
premises(Kamenova and et. al., 2016).Rating system refers to the categorization of hotel and
provide information for the customer. It will help the customer to get the prospective hotel
according to the requirement and the services offered. Safety of food is the main concern of the
organisation. It is directly related to the health of the individual. Chef have taught to work in
hygienic environment and providing hygienic food for the guest. This is also the consideration

for rating an hotel on the basis of their food hygiene. There are various types of rating system
which includes graphic rating system, Numerical rating system, descriptive rating system etc. In
this report, Star rating system is using and it is explained as follows:
 1 Star: One star category hotel offers only basic accommodation. It does not be it will be
dirty or in bad location(Nayeem, 2020). it simply means it offers the place to sleep. It
also includes room size, storage of cloths, window and door lock and parking facility.
These are the amenities which hotel provide to their guest.
 2 Star: these are the hotel which offer 24 hour reception, cleaning and basic attached
bathroom. It offers limited amenities and can provide continental breakfast and a room
with TV. These services are services which is provided by the hotel.
 3 Star: These types of hotel provide provide extra facilities and amenities to attract the
guest in their hotel. These also include clock or alarm, comfortable mattresses and
coordinated furniture.
 4 Star: these type of hotel provide extra amenities and facilities more than 3 star hotel
with excellent quality of food and accommodation in the organisation. It includes laundry
service and valet services.
 5 Star: these are top class hotel which offers luxury service to their guest and make their
visit a memorable one with the excellent experience in hotel. These are the superior
quality hotel.
P3. Discuss the current and future trends affecting food and beverage businesses.
There are various opportunities for food and beverage department to expand their
marketplace and attract the large number of customer. For creating good image of their brand, It
is mandatory to run the business with the consideration of current and future trends of the
market. There are factors that affect the current and future trends of the market are as follows:
 Safety of food items: This is the most important factor while preparing the food. It is
directly related to the individual health. If the hotel provide unhygienic food to their
guest(Peters, 2018).This will harm the health of the individual and leads to loose market
of their product. Customer will be aware about what is they eating and what are the
ingredients in the food items. This will eliminates the chance of having harmful food to
the guest. Hence, The Fat Duck will provide safe and hygienic food to the customer. This
will help in increasing the brand image of the restaurant.

 Innovation and Uniqueness: This factors in based on creating something new and
different in relation to other product. Customer attract to that restaurant only, who offers
uniqueness and different product to the guest. It also involve the innovation in the
product and It should be the primary element in the services that provide better services.
If any restaurant offers qualitative food to their potential customer, It will help the
organisation to grow in the market and earn maximum profit. The fat duck will earn
maximum profit by offering qualitative product to the customer and expand their market
size with targeted customer.
 Changing customer's preferences: this factor is related to the changing choices and
preference of the customer in eating and dining habits. With the consideration of
changing likings of individual company will help in generating more profit and earn
maximum revenue in the restaurant. This includes the current trends of the market in food
and beverage(Pillay, and Scheepers, 2020). Customer will not stick to the food
preparation only. It will also considered the packaging method of the restaurant and level
of service offered to the guest. It also considered the ingredients that are added to the
food items. The Fat duck is also get maximum profit by meeting the customer
preferences and expectation in the marketplace.
TASK 2
P4. Demonstrate professional food and beverage management skills within a food and beverage
organisation.
Food and beverage executive is responsible for maintaining the coordination with all the
outlets of the restaurant and keeping high quality of food and beverage that meet the demand for
the customer. The food and beverage executive is one who can do good management of the
related activities and run the operation in effective manner. The skills of F&b executive who
supervise the all the task in an effective manner and these skills are follows:
 Work in peak loads: Food and beverage department manages various outlets in the
organisation and have heavy task to their employees. It is necessary to have that much of
potential in this department before selecting this area of operations. This will help in easy
approach for a job role and help in effective and efficient coordinating the task in the

business. Employee who can work in stressful environment can contribute in increasing
the sale of the company and work in a effective manner. This will benefit the organisation
in better way and build strong network among employees. The fat duck will able to work
in peak loads with the help of skilled employees in the business.
 Problem solving: An Food and Beverage executive should of dynamic thinking who can
be smart enough to take charge of various duties at a point of time and It is necessary to
have skills to solve the problem in a effective manner without harming any aspects of the
business(Smith, 2019).This will help in approaching to better decision and these decision
leads to generate high profit with good team and skilled employees. The fat duck will
able to solve critical problems in easy way by having skilled staff in the business.
 Evaluate the Performance: Food and beverage department operated a large operation
in the business and operates with large number of employees and it is necessary to
evaluate the performance of the employees for knowing the high performance working
in the business and reward that employees on the basis of their performance. This will
help in motivating the employees in the business that will effectively leads to achieve the
business goal. The fat duck will get higher performance appraisal of the employees by
motivating them and this will help in achieving the organisational goal and set target of
the business.
P5. Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, given specific reference to the maintenance and cleaning of
equipments.
Food and beverage department is large organisation that deals in a various outlets of the
business in the organisation. These operations require some rules and standard need to be
followed by the f&b department in order to create good formulation of various business activities
and run the organisation in a effective manner. With the help of effective implementation of
standards in the business, organisation will grow and generate higher profit and the the legal
requirements and standard of an outlet is explained below:
 Regulation (EC) No. 852/2004: This law is related to the designing of kitchen which is
enforced by the Food Safety and Hygiene (England). This says that equipments of the
kitchen will be waterproof dressing so that any hazardous bacteria can be easily detect

and food containers will be in good condition, clean and repaired. The equipment must be
maintained and use the product in effective manner.
 Licensing and Registration: Every restaurant needs a license to nay any business in the
organisation and It is necessary to have license in order to run the organisation effectively
and in right approach(Turton, A. 2017). It also require permission from the government
authority to run the various operations like sale, storage and safety of the restaurant and
after the license, the restaurant needs registration for their business by giving application
for registration in form A and under schedule 2 with the relevant fees. These factors help
in achieving the business to the next level and doing all the activities in legal and
standard manner. This will help in creating god brand image in the market.
 Sanitary and hygiene: Every organisation should be cleaned and ventilated for the
positive environment and this require proper housekeeping department for the cleaning
and sanitizing the premises. It include various factor like keep free from infected insect
and water supply in the premises will be pure and usable. It is necessary to use the hand
gloves and hat for covering the hair, It will eliminate the contact of germs. In order to
maintain the hygiene in the food and beverage operation. Management should give
proper training to their employees for taking care of food item with extra efforts.
P6. Compare and contrast various operational and marketing technology for different types of
business.
Food and Beverage sector is growing rapidly with increase in hospitality it makes them
earn more profit in the market as there are more number of social events, marriages, business
meetings and gathering being taken place this made them to grow and there implied varies new
technologies and innovation being started which helped them to gain more customers and earn
more profit, it covers both operational and marketing technology which are mentioned below:
Operational Technology Developing new Software: The food and beverages sectors are developing new software
and scanners through which they don't have to go to the table of each customers rather
than this the scanner present on the table will help to give the menu and also to place the
orders so the restaurants may apply this and may attract more customers. Monitoring the food area: The managers may or fix a webcam in the kitchen area so as
to check the quality of products and the making of that food bing delivered to the

customers, so the restaurants may try this thing s this will raise the confidence of the
customers towards the quality of food.
 Safety measures: The hotel managers may properly instruct there staff to work with
cleanliness and to use sanitizers and gloves while working, moreover all the restaurants
should apply this thing as in the pandemic situation every customers want to get the food
from the safest place.
Marketing Technologies Surplus amount of resources provides services: The marketing team may keep check on
the resources being used by the industry and that they have an adequate amount of
resources with them for instance all the food companies may have brought an adequate
amount of products which is being needed for the customers, so this may be checked by
all the restaurants in order to run proper business. Purchasing Recommendations: There is a certain feature through which a company may
gave there customers a preferences of there selection of the kind if food they want, as in
by giving an innovative menu of there products or item in which they may add some
varieties in accordance with them, so the restaurants may start such features to increase
the interest of customers.
 Loyalty schemes and offers: It is a method of marketing or gaining more customers as
where all the loyal or frequent customers get extra coupons and discounts on there next
orders this really make the customers attracted toward buying more products, so all the
restaurants may use this type of facilities this may really help in increasing revenue of
there sector.
\ So, the food and beverage sector is growing rapidly and they may apply certain tactics to
earn more profit and customers.
P7. Various factors which influence the decision making of customers.
There are various factors in the organisation which influence the decision making of the
customer and these factors can be negatively impact the business. These factors are as follows:
 Word of mouth: this is the factor which includes the personal opinion of the general
public (Vogel-Heuser, and Neumann, 2017). This also includes the various perception
of the individual in the market. It will help in knowing the actual quality of the product
from the potentials customer. The fat duck need to change the decision making which is

able to change the customer mind which is able to increase the customer base which leads
to increase the profitability and the productivity of the restaurant.
 Quality of service: The fat duct is the one which is able to provide which is providing the
services which need to be the best services which can help in increasing the customer
base which is due to providing the best services which the customer need to have in the
restaurant. This is totally based on the quality product which are able to satisfy the
customer by its taste and the quality product. The fat duck need to improve the quality
along with the services which can help in attracting the customer in large number which
leads to the increase in productivity and the profitability(West, and Owen, Spark Grills
Inc, 2020).
 Physical Environment: The physical environment refers to the near by environment of the
place which is here the restaurant The Fat Duck which is having the good environment
which can help in attracting the customer which is good for the business purpose and
leads to the increase in the productivity of the restaurant and also increases the
profitability of the restaurant.
P8. Different strategies used in order to attract and build loyal customer base.
There are various strategies through which a loyal customer can be attract and attracting
customer is the main concern of any business. They can earn maximum profit with large number
of customer and earning maximum profit. Factors that used to a tract the loyal customer are as
follows:
 Show them gratitude: Everyone remember the respect or the gratitude given by
someone. A simple thank you will go long and create a impact of individual
preferences(Wrigley, 2017).
 Organisation needs to train their employee regarding this action and guide them
for interacting with the potential customer and show them some gratitude so that
A loyal customer remember the same and again visit to the restaurant. If The Fat
Duck also build this level of customer relationship it will attract the loyal
customer.

 Special offers: Organisation should give their potential customer some special or
discounted offers to make them feel that they are very important to their
organisation. This will help in build good brand image of the the organisation.
CONCLUSION
It is concluded that from the above report that Hospitality sector is the highest revenue
generating industry in the economy. Food and beverage department play vital role in maximising
the profit of the organisation. There are various types of F&B Outlets that contribute in the
profit maximization to the business. Restaurant is using star rating system to show the level and
service offered to the customers. It also discusses the current and future trends in the market.
Changing customer preference affecting the growth of the business and their profitability. A
food and beverage executive should be dynamic and multitasking that can manage the whole
operation in the department. Furthermore, It also explain the legal requirement of the Food and
Beverage department. In this context It is mandatory to have licensing and registration. This will
help in lawful running of business in a right direction.

REFERENCES
BOOKS AND JOUNERALS
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