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