Managing Food & Beverage Operations

8 (Covered in ppt) 8 P5 Explain legal need that food and beverage facility outlets must obey with, as long as specific reference to maintenance related to equipment .8 (Covered in ppt) 8 Task 3 .8 P6. Compare different operational as well as marketing technology for a range of different types of food and beverage organisation 8 Task 4 .9 P7. Analyse tactics used in a range of food as well as beverage outlets in order to attract and manage appropriate

Managing Food &
Beverage Operations
1

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Several types of business within food and beverages industry.........................................3
P2. Explains different kinds of rating system assorted that is used for food and beverages
industry nationally as well as internationally.........................................................................6
P3. Discuss the existing and future trends that compel direct effect on food and beverages
business...................................................................................................................................7
Task 2...............................................................................................................................................8
P4. Demonstrate professional food as well as beverages management skills within company.
................................................................................................................................................8
(Covered in ppt)......................................................................................................................8
P5 Explain legal need that food and beverage facility outlets must obey with, as long as
specific reference to maintenance related to equipment.........................................................8
(Covered in ppt)......................................................................................................................8
Task 3...............................................................................................................................................8
P6. Compare different operational as well as marketing technology for a range of different
types of food and beverage organisation................................................................................8
Task 4...............................................................................................................................................9
P7. Investigate elements that influence the consumers’ decision on food and beverage outlets.
................................................................................................................................................9
P8. Analyse tactics used in a range of food as well as beverage outlets in order to attract and
manage appropriate customer base.......................................................................................10
CONCLUSION..............................................................................................................................11
REFERNCES.................................................................................................................................12
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INTRODUCTION
Food and beverages is wide industry and offers various job opportunities to individuals.
This sector involves many activities that tend to undertake specific rights of employees in
relevance to purchasing of raw material, maintaining food services, food preparations and so on.
Apart from this, it also tends to determination of prominent business outcomes which is useful in
decisive future business policies and norms. Further the aim of this industry is to offer qualitative
services to consumers related to foods in effective manner. In which the present report is based
on craft cocktail firm which offers food and beverages services which helps them to generate
revenue. As well as develop some great bartenders in industry in order to make suitable drinks.
In this present report discussion about various types of food and beverages services are included
with different ratings systems. Additionally future and existing trends of food and beverages
system and make appropriate comparison between operational and marketing technologies.
Apart from this, demonstration about prominent skills that are undertakes legal requirements and
norms. Lastly, it includes various factors which affects the decision making process of
consumers and analysis of strategies which are useful to develop loyal consumer base (Espiñeira
and Santaclara, 2016).
TASK 1
P1 Several types of business within food and beverages industry
Foods and beverages industry are those which contributes its largest part in dealing with
profitability and revenue generation within hospitality industry. Food and beverages services
refer to provide a prominent business in terms of offering effective facilities to consumers at
particular locations. This industry is a core part of hospitality industry which offers wide ranges
of scope to companies in order to earn profitability. For which it includes various firm and these
are underneath:
Food
beverages
sector
Description Advantages Disadvantages For Examples
Employer
Proper
Service
Restaurant
It is determined as
hospitality
management, safe or
The advantage of
proper services of
restaurant is that
The drawback of
proper services is
due to increase in
The Lenburry
restaurant is
founded in
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secure food that is
served on table of
food.
they emphasis on
analysing brand
image as well as
reputation in
mind set of user
at marketplace
and also they
emphasis on
increasing
awareness in
respect of public
platform in
upcoming time
period.
interaction among
subordinate as
well as user that
enforce direct
impact on rate of
turnover of staff
member that
enhances
expenditure which
enhances the rate
of turnover of staff
member.
London.
Quick
Services
There are different
methods related to
marketing in their
items like drinks to
provide in present
environment.
This kind of
restaurant
connected to
quick services
that is related to
having zero
waiting period
and that help in
saving time.
This kind of
restaurant focuses
on offering
services not on
table they provide
services in order to
satisfy its user
(Torlak, Demir
and Budur, 2019).
Burger Kings &
Subways are
offering faster
facilities to
customer for
satisfying them.
Self Services There is different
industry in context
of restaurant and
they emphasised on
providing facility to
The staff member
or subordinate is
a required to
serve to its
customers by
For interaction
with individual
person to another
person it is
important to have
It is considered as
average range of
restaurant which is
named as Pavilion
that offers self
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its user for fulfilling
their needs. There is
not any kind of
facility related to
table services. This
is a type of
restaurant in which
customer get product
by using self
services rather than a
served by other
person. They do not
provide any type of
services that is
connected to table
facility. This is a
kind of restaurant in
which user get goods
by adopting self
services other than
performed by
another person.
saving time from
organisation.
a superior
interaction
between individual
person and them
offering superior
services to its
customers during
the period of time.
facilities to its
customer.
Wine Bars The mobile catering
related to
preparation of
company of
marketing rather
than liquor and bear.
By using
operating cost of
wine bar that
emphasized on
range that is
come from
economic range
within operating
There is a kind of
an ethical issue by
adopting up as
well as down faces
in reference of
company.
It is considered as
well known bar
named as Gordon's
located at London,
United kingdom.
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traditional hotel
or restaurant.
P2. Explains different kinds of rating system assorted that is used for food and beverages
industry nationally as well as internationally.
The rating system help a restaurant according to quality which is used notation such as it
introduces in addition with other symbol by adopting media factor. They emphasised on
assessing standard related to goods and services that is appropriate. The emphasis is on
enhancing rating related to business organisation which is based on good, excellent as well as
average type of facility connected to review. Therefore, the selected hotel focuses on offering
superior quality services that is connected to Bakery food in order to satisfy or fulfil need of its
user. The customer provide rating on various social media tools that is exist in UK like website
connected to online, food trip advisor and others to offer support to user that assists in enhancing
knowledge in respect of food rating and also beverages company (Galli, 2017). There is different
rating by which customer recognise as per food quality which is given below:
5 stars this kind of rating related to food and beverage association and focus is on
enhancing quality related to services which is provided to audience in assistance with superior
quality food to its audience. The primal aim of this type of organisation is to offer appropriate
facility to its user like dining option and also their focus is on analysing wants or demand of
customers by providing them hygiene food during the period of time.
4 star hotels there are different kind of hotel and restaurant which is assessed according to
quality and also assessed on the basis of comfort. The company emphasize on offering hygiene
food quality for maintaining appropriate relation with its customer and they also emphasize on
providing food which is of superior quality.
3 star In context of craft cocktail firm, they emphasize on offering food services along
with superior facility which assists in enhancing qualitative products in proper manner. In
addition to this, the business organisation emphasis on providing extraordinary facility to
customer for satisfying them in respect of services provided or offered by hotel.
2 start hotel, they offer easily affordable facility related to its customers for satisfying
them. They emphasis on offering satisfactory infrastructure that help in satisfying its customers
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during particular phase of time period. The restaurant emphasise on increment in facility that is
connected to quality of food.
1 star hotel as per this rating, they emphasis on restaurant along with having no scope
connected to superior food facility and provide hospitality atmosphere that create negative
impact on user. This type of hotel need higher level of improvement those results in switch to
other hospitality services which is provided by hotel.
On given facility connected to hospitality sector, the selected hotel emphasized on having
four star facility that provide superior quality facility related to infrastructure with effective
quality of food and beverages. Therefore, there different kind of user of selected hotel is satisfied
as a food quality services provided by its user (Kasavan, Mohamed and Halim, 2019).
P3. Discuss the existing and future trends that compel direct effect on food and beverages
business.
Overview of trends
It signifies overall direction related to market as well as cost of assets. Hence, the focus is
on approaching the background related to technology that is connected to price that assisting and
helps in growth in future period of time. As per current situation, there is various kind of
trending that enforces direct impact on company which is connected to food and beverage.
Affecting through existing trends business of food and beverages:
Due to enhance pandemic related to covid-19, the overall world consumer focuses on
safety and they have a requirement that is connected to hygiene from different kind of hotel. In
assistance of this, it enhances uncertainty in reference of decreasing revenue, decreasing supply
scope having, less interaction that is connected to user while offering food. In assistance of this,
there are different kind of factor which suffer from various types of regulation of government
and the application that is occur to online order food such as Zomatoo, deliveroo and so on.
They take food facility in home and all these kind of things imposes direct effect on food and
Beverages Company in reference of productivity (Harris, 2019).
Affecting of future trend business in food and beverages.
By have future trend in food and beverage sector that assist in enhancing improvement at
market place. The innovation focuses on bring innovative ideas that offers support to
organisation by introducing innovative technological factors such as well self services, digital
appliances that help company to satisfy requirement of its user during the period of time in order
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to enhance mobile phone in regular life of individual person. They emphasize on adopting online
services that increases customer loyalty. By adopt this type of trend that assists in attracting
ample of user in context of restaurant.
Task 2
P4. Demonstrate professional food as well as beverages management skills within company.
(Covered in ppt)
P5 Explain legal need that food and beverage facility outlets must obey with, as long as specific
reference to maintenance related to equipment.
(Covered in ppt)
Task 3
P6. Compare different operational as well as marketing technology for a range of different types
of food and beverage organisation.
The different of food and Beverage Company imposes direct impact on different
practices by analysis profit margin in upcoming time period. The company emphasised on
increasing revenue by assessing need and desire of customer. Hence, the main or primary
purpose is to attract ample of user during the period of time. In assistance of this, by launching
innovative company which is named as let's eat restaurant they provide various types of facility
in context of fast food and they focus on attracting ample of user during the period of time. In
reference of chosen hotel, they offer allowance to innovative venture which is named as let’s eat
along with various types of modification as well as improvement in quality (Mahoney, 2016).
Apart from this, there is primal difference among operational and marketing technology which is
going to be mentioned below:
Operational Technologies Marketing technologies
 The importance of technology is
considered as a process related to
communication system that helps in
managing physical facility for offering
appropriate service.
 Let’s eat assort different types of
strategy of market that positioned
accomplishing various types of
objective in an appropriate time period.
 The customisation used digital platform
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 The food and beverages organisation
which is named as let's eat emphasis on
offering support to different software
which is flexible and that signifies
superior services to user for satisfying
them.
 By adopting operational software
enhance chance is connected to
increasing manpower in assistance with
sales that controlled and monitored in
appropriate manner.
 By offering guidance to other changes
for comparing level of performance and
enhance level of profitability and
expand company in future time period.
To enhance or bring alteration in hotel
and offer proper guidance that help in
adopting appropriate way that help in
enhancing productivity.
application, search engine circulation in
proper way as per ability of particular
organisation to provide clarity in order
to attract ample of user and its
profitability in future time period.
 As per capability with a particular
organisation they emphasis on
providing clarity to its customers for
enhancing profit margin in future time
period (Seyitoglu, 2017).
 In assistance of this, it is considered as
a potentiality that emphasize on
offering tagline, message to user for
increasing brand awareness of
organisation which is named as let's eat
in context of customer at Marketplace.
Task 4
P7. Investigate elements that influence the consumers’ decision on food and beverage outlets.
The decision which is taken by consumer is significant for goods and services that is
provided by hotel and their primary purpose is to satisfy user by offering qualitative food to
customer in market. The manager is completely dependent on presentation and capability of
product strategies and fulfilling need in future period of time in proper way. The requirement of
food as well as beverages will increase and they emphasize on offering good quality food during
the period of time (Min, Swanger and Gursoy, 2016). There are various factors which is
important for chosen hotel that is given below:
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Qualitative product and services is considered as appropriate services for company that
emphasized on need of its customer for adopting superior administration technique. The chosen
hotel emphasised on health that increases sales and profit margin in context of setting appropriate
or proper benchmark. Thus, the administration team assess likes as well as dislike of user during
the period of time. The manager of Hotel emphasis on offering superior facility to its user for
satisfying them and they provide services in faster manner that help in training for adopting
durability of goods by enhancing level of satisfaction to its user. Therefore, it is important to
offer services with appropriateness of good that increases production quantity. They are various
kind of process of manufacturing and focus on fulfilling need that is connected to good for
enhancing level of productivity in upcoming time period.
Physical environment according to this, it is important to offer better environmental
facility to its user for satisfying them. The selected hotel emphasized on promoting goods in
assistance with superior level of atmosphere that emphasize on optimal usage of equipment with
appropriate level of understanding related to marketing atmosphere. Superior practice is
connected to communication and manpower skill in context of delivery procedure in addition
with perfection. They emphasis on formulating different type of practices connected to
promotion that positioned offering food in proper way. Hence, it is considered as a marketing
part in which company focuses on maintaining or managing appropriate relationship with
customer and conducting or setting particular standard in assistance with value of company.
P8. Analyse tactics used in a range of food as well as beverage outlets in order to attract and
manage appropriate customer base.
In every company, there are different kinds of range of foods that help in attracting ample
of user. The primary purpose of manager is to maintain superior relation with user and fulfil
expectation during the period of time. Herein, the customer is considered as precious which
generate profit of organisation in upcoming time period. Therefore, the company emphasized on
overall factor in context of enhancing long-term facility that increases profit margin of
organisation (Parent and Ruetsch, 2020). The selected company focuses on accomplishing vision
by providing appropriate services to its user and attract them in respect of services. There are
different kind of strategy in respect of food and beverage that is given below:
Provide special offer the company emphasis on offering a special offer to customer for
enhancing loyalty in respect of services offered by organisation. In addition to this, there are
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different factor that is connected to discuss which is provided to customer for attracting them in
respect of services by enhancing sales and the main purpose is to sustaining user by organising
various activity in proper way. The selected organisation offers various types of services such as
combo facility, buy one get one free as well as many more.
Impact of Quality Services is considered as a process that emphasized on profitability in
context of company. The organisation focuses on food quality that helps in attracting large
number of user in upcoming time period. The customer emphasis on taking superior quality food
that increases their satisfaction level and the company emphasis on enhancing image in mind set
of user in the market. The selected organisation emphasize on food quality for providing proper
sustainability in competitive marketplace (Razalli, 2019).
CONCLUSION
On given report, it is analysed that food and beverages is wide industry and offers various
job opportunities to individuals. This sector involves many activities that tend to undertake
specific rights of employees in relevance to purchasing of raw material, maintaining food
services, food preparations and so on. Apart from this, it also tends to determination of
prominent business outcomes which is useful in decisive future business policies and norms.
Further the aim of this industry is to offer qualitative services to consumers related to foods in
effective manner. Additionally future and existing trends of food and beverages system and make
appropriate comparison between operational and marketing technologies. Apart from this,
demonstration about prominent skills that are undertakes legal requirements and norms. Lastly, it
includes various factors which affects the decision making process of consumers and analysis of
strategies which are useful to develop loyal consumer base.
11

REFERNCES
Books and Journals
Espiñeira, M. and Santaclara, F.J. eds., 2016. Advances in food traceability techniques and
technologies: improving quality throughout the food chain. Woodhead Publishing.
Galli, B.J., 2017. The effective approach of managing risk in new product development
(NPD). International Journal of Applied Management Sciences and Engineering (IJAMSE), 4(2),
pp.27-40.
Kasavan, S., Mohamed, A.F. and Halim, S.A., 2019. Drivers of food waste generation: Case
study of island-based hotels in Langkawi, Malaysia. Waste Management, 91, pp.72-79. Peticca-
Harris, A., 2019. Managing compassionately? Managerial narratives about grief and
compassion. Human Relations, 72(3), pp.588-612.
Kennedy, S. ed., 2016. Food Protection and Security: Preventing and Mitigating Contamination
During Food Processing and Production. Elsevier.
Krause, M.K. and Callahan, M.F., 2019. An Innovative Way to Think About a Simulation
Center’s Core Administrative Functions: Comparing Managing a Simulation Facility to a
Restaurant. In Clinical Simulation (pp. 813-825). Academic Press.
Mahoney, K.L., 2016. Facility management analytics. In Sport Analytics (pp. 235-253).
Routledge.
Min, H., Swanger, N. and Gursoy, D., 2016. A longitudinal investigation of the importance of
course subjects in the hospitality curriculum: An industry perspective. Journal of Hospitality &
Tourism Education, 28(1), pp.10-20.
Parent, M.M. and Ruetsch, A., 2020. Managing major sports events: Theory and practice.
Routledge.
Razalli, M.R., 2019. Shariah-Compliant Hotel Operations Practices (Schop). The Routledge
Handbook of Halal Hospitality and Islamic Tourism, 1(100), pp.2-190.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
Torlak, N.G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on
customer satisfaction and behavioral intentions at café-restaurants. International Journal of
Productivity and Performance Management.
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