Managing Food & Beverage Operations

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