Managing Food & Beverage Operations

This report explores different types of businesses within the food and beverage industry, including fine dine, casual dining, counter service, coffee shops, and more. It also discusses the different rating systems used in the industry and current and future trends that influence the business. The report compares and contrasts various operational and marketing technologies for different types of businesses.

Managing Food & Beverage
Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Explore different types of businesses within food and beverage industry........................3
Compass Group.................................................................................................................6
P2. Different rating systems used in this industry..................................................................6
P3. Current and future trends which influence the business..................................................8
TASK 2............................................................................................................................................9
Covered in PPT.......................................................................................................................9
TASK 3............................................................................................................................................9
P6. Compare and contrast various operational and marketing technology for different types of
business...................................................................................................................................9
TASK 4..........................................................................................................................................10
P7. Various factors which influence the decision making of consumers.............................10
P8. Different strategies used in order to attract and build loyal customer base...................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food and beverages are defined as the large industry in which various opportunities are
provided in context of job opportunities. This sector is related with numerous activities in which
rights to staffs for purchasing of raw material, food preparation, managing quality within
services, managing events etc (Chowdhury and et. al., 2020). Besides this, under this various
policies are decided in which prominent outcomes can be activated. The major goal within this
sector is to provide quality food services in effective manner. This report is based on Mustard
food which is providing food and beverages services to customer in UK. This report is providing
different dimension of organisation in food and beverage industry and systems of rating existed
in food and beverages industry. Along with this the report is covering managerial skills
associated with food and beverage department and related legal standards as well. In the last part
of the report different factors are described which are impacting over customer loyalty and
decision making as well.
TASK 1
P1 Explore different types of businesses within food and beverage industry
Sector Description Advantage Disadvantage Example
Employer
Fine dine These are various
kinds of area
include as a white
tablecloth
restaurants and
hotels because in
which they are
highly experienced
from background
and well trained
chefs are required
who prepares the
Advantage of
this type of
industries is
raise the newly
brand
acknowledgeme
nt that is tough
for others food
industry
(Kariithi, 2016).
According to
Point Of Sale
Disadvantage of
this industry is
that invests high
monetary value
in recruiting the
excellent and
well
knowledgeable
chefs who
provide best food
and new food
and beverage to
The best example
of Fine dine is
Core by
Waterside Inn,
Berkshire.

main cuisine items
for satisfy the guest
needs. This
industry sector type
of astonish working
atmosphere and
highlights the
organisation within
groomed
employees.
Organisation
present as an
artistic way in
addition of
providing world
class services.
system employee
can provide the
guest orders
significantly to
their guest and
also helps in fast
turnover ratio
within
marketplace.
their guest. The
hype is also
constricted due to
limitation of
genitor
organisation.
Casual dining It refers to that
restaurant which
offers the food on
moderate priced
and in casual
environment. They
offer the typical
table service.
The major
advantage of this
is that they are
very flexible in
their offering
foods and
services (Zhu
and Krikke,
2020).
Disadvantage of
casual dining is
that they offer
the low quality
food because
they deliver it to
their customers
on low cost.
Barrafina is the
best example of
casual dining in
London.
Counter service It refers to that type
in which customers
can order the food
directly from the
counter and pick up
The main
advantage is that
it makes the
order more
efficient and this
To enhance the
upfront
technology they
need to invest
more amounts
LEON

their food by the
name announce
(Bloom and et. al,
2020).
also enhances
the customer
experience by
satisfying there
with good
conversations
and services.
that are difficult
for independent
counter service
owners (Chen
and Voigt, 2020).
Coffee shops It includes the part
of speciality guest
organisation that
specialised in
bakery items. It is a
type of casual cafe
that recovered in
hotels or a division
retail store.
The best way to
generate profit
by selling bakery
items. Guest is
easily looking
forward towards
the food items.
Disadvantage of
this type of f&b
industry is
selecting
employee or
providing.
Training&
development that
encourage to
attention the
guest
Action against
hunger
Mobile Food
service
It include the
enterprise in which
organisation sell
their food items
on vehicle such as
food truck. It offers
the food to guest at
the time of
exigency (Nthenge,
2019).
Mobile food
service
restaurant it
create bit risk
and also have
full of possibility
in which they
can reach the
footfall of the
guest to
introduce their
enterprise.
Disadvantage of
this service, they
can stay through
the division laws
that may impact
the agenda to
park in certain
places.
Food2Go

Contract
caterers
This term includes
the type of
restaurants and
hotels which works
for the company on
the basis of outdoor
catering or people
who select than as
an autonomous
caterers on the
basis of some
contract according
to days (Han and
et. al, 2019)
Advantage is
that they stop the
risk and owner
of catering firm
they are
responsible. This
can be ethically
through the
human resources
employees that
give the
advantage to
cratering
specialization.
Disadvantage of
contract caterers
is that they are
responsible for
the proper
operations and
they work in
unethical
manner.
Compass Group
Pop-up
restaurant
This restaurant are
operated latter
manufacturing
plant, domestic
houses and also
during occasions.
They are very
famous in Britain,
London along with
united kingdom.
It is less in rate
for the chefs for
tavern keeper to
the work in the
new field. In this
different fields
restaurant chefs
can prepare food
in coordination
which helps in
intensify in
knowledge.
Disadvantage of
the restaurant is
there is no huge
revenue
generation
including
production. They
can’t focus on
processing it on
large content.
The BBC Queen
P2. Different rating systems used in this industry
Safety within food is one of the primal aspect which is the greatest issue existed in food industry
and the same is managed by chefs and managers as well. This is described as association of
hygiene and food services which are rendered by the businesses for attainment of customer

satisfaction and addressing feedbacks. Due to unhygienic services and unsystematic policies
negative impact over feedbacks are seen and on the other hand the same provides negative
impact over health of individual as well. On the other hand goodwill of the business gets
hampered in negative way and adverse impact is seen over market image of the business. For
safeguarding customer from hazardous food and beverages safety measures are taken within food
preparation and quality of served food to guests (Lodolo, 2020). In this manner ratings are
obtained by food businesses and the same are given to them as according to their overall
performance and standard. Ratings are the system which is allotted to the organisation in lieu of
their offered services and by undertaking various measures related to standards and quality
performance. In the respect of management different functions are being executed by them so
that to manage overall standard with food quality and productiveness. Ratings are depending
upon customer experience and aligned quality and standard of the food business. Rating system
is the most prominent system which is being followed by most of the food and beverage
businesses and the same are elaborated as under: 1 Star: Under this guests are expecting managed accommodation under which
appropriate services are rendered. There are varied elements which are associated with
this storage, space, door locking and parking facilities etc. For example Central hotel is
the one star hotel located in UK. 2 Stars: These are designed in such a manner that mediocre ranged accommodation
services are provided in appropriate manner. For instance Greenvile Hotel is a two star
hotel in UK. 3 Stars: These businesses are associated with prominent amenities in which furniture and
other amenities are added. These business organisations are dedicated to provide average
services to their customer. For example London House Hotel is one of the three star
hotels in UK.
 4 Stars: These businesses are providing higher quality services in which various
additional services are added such as laundry and valet services. For instance Sunborn
hotel London is a 4 star hotel existed in UK (Becker and et. al, 2019).
 5 Stars: These business organisations are associated in rendering luxurious services in
which customer experience is primal to them. For example Intercontinental hotel is a five
star hotel situated in UK.

P3. Current and future trends which influence the business
There are various number of trends and opportunities that are existed within industry of
Food and beverages. These trends are helpful in obtaining customer satisfaction and customer
engagement in prominent manner. There are some trends related to hospitality which are enlisted
as below:
Current trends
Veganism
This is the trend which is highly appreciated by food and beverage industry by which
products and eatable items those are providing any harm to environment are avoided. It means
that veganism is the process which can be adopted by food and beverage businesses in order to
refrain organisational functions to use harsh animal products. By adoption of this process, an
individual can attain health benefits along with promoting healthy life style as well (Mahafzah
and et. al., 2020).
Coffee culture
This trend is inhaled by food and beverage businesses in which a small area is separated
form the overall space for coffee. This is helpful for customers to take feeling of relaxation by
which they can enhance customer retention as well. in food and beverage industry customer
turnover is high due to presence of huge substitutes and competitors so for retaining customers
this trend is adopted by the business and aligned with goals and objectives as well.
Future trends
Fusion cooking
In current time customers are prone towards innovation in food items and in order to deal
with this food and beverage industry is inculcating fusion food options in their menu. In the
context of Mustard food they are involving fusion cooking in their menu so that to attract
customer in prominent manner. Besides this fusion food is going to help Mustard food to attract
foodie people in which they can meet overall business objectives in effective manner.
Touch screen technology
Customers are prone to be attracted towards innovative services and service
differentiation. In this manner food and beverages industry is using latest emerging trends in
order to provide ultimate satisfaction to their customers. Under this food and beverages industry

are providing on table QR code food menu by which customer can order in no contact manner
along with higher ease. This is an innovative feature which is used by food and beverages
industry in order to capture high interest of their customer in order to earn market prominence
and profitability as well.
Thus these are the trends which can be followed by food and beverages industry with the
major purpose to persuade their customer so that to attain positive outcomes as well. Besides this
these trends are helping the business to accomplish higher competitive advantage in order to grab
differentiated position in the marketplace (Knollenberg and et. al., 2020).
TASK 2
Covered in PPT.
TASK 3
P6. Compare and contrast various operational and marketing technology for different types of
business
The food and beverage is a department that make higher level of contribution towards
maintenance of sustainability and productivity within hospitality sector. As per concern of recent
time, most of the individual’s get attracted towards the social event, meeting, family get together
and many other prospects as well (Kaur, I., 2017). In this food and beverage department is
always be gaining more advantage. As per consideration of this new business is launched that is
named as “VRITIPO” that offer organic options of food and beverages. In this different
operational and marketing technology is used and it is as illustrate below as:
Operational Technologies Marketing technologies
In terms of operational
technologies”VRITIPO” make supportive
usage of POS system that is widely known as
point of sale as in this the payment system of
restaurant get more sophisticated and
comfortable. In this customers purchase their
orders, dining, integrated services, placing of
orders and payment all could be done with
support of digital platforms. In addition to this
In relation to marketing technologies VRITIPO
induces prominent changes as with this support
of adequate funding and implicate various
changes that is more attractive and used to
collect higher attention of marketplace. In this
VRITIPO make uses of voice technologies that
processed virtual assistance that offer distant
reality with perfection. In this business get
enable to induce and order voice activated

it provide more ease to customers to find their
own favourite cuisine as per within lesser
period of time as with this prominent
modifications is involved with easiness. For
this, business also maintain its ethics and
moral responsibility and with this offered
varied services as per consideration of under
policies and schemes by which management
also get processed in systematic manner (Ip
and et. al., 2016).
services that also get offer seamless experience
of potential customers. It is a mixture of Alexa
and Goggle assistance that make easy for
customer to get navigate the place and its order
with support of voice commands. In induces
promising advancement that assist to influence
the working standards and its behaviour in
collaborative mode.
TASK 4
P7. Various factors which influence the decision making of consumers
There are different factors that have direct influence over the decision making processed of
consumers and plays a vital role for the success and growth of a restaurant and few of them is as
briefly explained below as: Quality of service: It is a factor that plays an essential role within the working trends of
the business as with this working effectiveness also get promoted in successful manner.
In this quality services is promoted that make easy for business to attain long term
sustainability with adequateness (Ramos and Castro, 2017). It is also be associated with
the customer attractiveness, retention and attraction point as if customers get quality and
better services only then they get attracted towards services that is offered by business. It
makes better contribution towards success and growth of business that furthermore
develop prominent changes by which working efficiency and its attractiveness both get
developed in sustained mode. Physical Environment: It is a factor that is related to the surround and premise that
usually assist to grab attention of random customers with certain base. As attraction and
retention of customers is always be essential and for this offering hygienic and clear
surround is always be required as with this positive level of shift is offered by customers
that aid to perceive better customer experience in a systematic manner. In also be

processed clear and transparent communication and interaction through which significant
and vibrant impact is induced over the delivery services in productive manner (Nderitu,
2016).
 Word of Mouth: It is a factor that is used by the business in order to perform its
marketing technique and with this constrained level of services is offered by restaurant as
of food and beverage. In this clear level of interaction is addressed under which customer
themselves promote the services that is used by them as with this it is easy to gain long
term sustainability with perfection. In addition to these customers satisfaction and its
encouragement also get advanced and to maintain constant change it is required that
business offer better service over continuous period otherwise the word of mouth might
processed as in negative aspect as well.
P8. Different strategies used in order to attract and build loyal customer base
There are different strategies that are used by the business as in order to build strong and
loyal customer base. In this management of business ensure to induce various creative and
innovative ideas and thoughts that make easier promotion and higher attention as per
consideration of customer’s preferences. The management and employee of VRITIPO get attract
most of its customers by offering quality services at affordable prices as in order to advance and
enhance productivity as well as profitability (Kaur, 2017). Special offers: It induces the higher level of benefits for the business and for this
VRITIPO offer sustained offer to its customers as in order to intensify and advanced
range of profitability by which rate of revenue generation also get increases over regular
period of instance. In this customer’s preferences and its attribute play necessary change
that furthermore requisite the potential offer as per compared to offer that is provided by
other businesses. It promotes and amplifies the range of potential customer and for that
occasional offer, first time visit offer and many others as well (Venkataraman and Pinto,
2016).
 Quality of food: It is a factor as with this VRITIPO offer quality food and services along
with the standardised maintenance of goods and services. In this basic responsibility that
is played by business as per managing of hygienic level as well by which ability of
restaurant to collect and contain strong potential customer base is developed with
perfection and in ordinate basis.

CONCLUSION
It has been concluded from the above report that food and beverage is an essential
prospect of hospitality sector as with this varied range of services is offered to customers in
systematic manner. In this balanced level of satisfaction is processed under which customer
attractiveness and its attention both get advanced in clear manner. In addition to this grading
system is used that is useful to meet customer need and requirement as in preferred basis.
Furthermore, consideration of current and recent trends both aid long term success and
development with effectiveness along with achievement of standardised outcome.

REFERENCES
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