A Comprehensive Report on Managing Food and Beverage Operations

This report provides a comprehensive overview of managing food and beverage operations. It begins by exploring various business types within the industry, such as restaurants, catering services, and hotels, outlining their advantages and disadvantages. The report then delves into the different rating systems used both nationally and internationally, including Scores on the Door, AA Rosettes, Michelin Guide, and Hotel Stars. It further discusses current and future trends affecting food and beverage businesses, such as authenticity, mobile phone room keys, healthy eating, and touch screen technology. The report also examines the legal requirements and regulatory standards that food and beverage service outlets must comply with, emphasizing their importance for operational performance. Finally, it compares and contrasts operational and marketing technologies, evaluating how digital technology enhances business performance and analyzing factors influencing consumer choices and strategies to build customer loyalty. The report concludes with an analysis of the trends impacting food and beverage businesses, emphasizing the need for adaptability and innovation.

Managing Food
and
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1. Exploring different types of business within the food and beverage industry.................4
TASK 2............................................................................................................................................6
P2. Explain different rating system used for the food and beverages industry in UK and
internationally.........................................................................................................................6
TASK 3............................................................................................................................................7
P3. Discussing the current and future trends affecting food and beverage businesses..........7
M1. Analysing current and future trends that are affecting food and beverages businesses
product and services to meet business objectives...................................................................8
D1. Critically analysing different type of food and beverage businesses that adapted recent
trend to meet business objectives...........................................................................................9
TASK 4............................................................................................................................................9
P4 Demonstrating professional food and beverage management skills within a food and
beverage organisation.............................................................................................................9
P5. Explaining the legal requirements and regulatory standards that food and beverages
service outlet must comply...................................................................................................10
M2. The importance and value of professional food and beverage legal and regulatory
standards on operational performance and the consequences on performance if they are not
adhered to.............................................................................................................................11
TASK 5..........................................................................................................................................11
P6. Comparing and contrasting different operational and marketing technology for a range of
different types of food and beverage businesses..................................................................11
M3. Evaluating how digital technology enhances business performance to meet business
objectives..............................................................................................................................12
TASK 6..........................................................................................................................................12
P7. The factors influences the consumer's decision on choosing food and beverages outlets
they choose...........................................................................................................................12

P8. Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.......................................................................................................................13
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................15

INTRODUCTION
Food and services operations includes many activities that engage staff right from buying
raw material, preparing food and beverages, keeping stock of material, managing quality of
services on daily basis, arranging various catered events. Most essential part is analysing
business outcomes to make decision for future policies. The present study will explain different
types of businesses within food and beverages industry. It will different rating systems used for
industry nationally and internationally. It will discuss current and future trends affecting food
and beverages businesses. Furthermore, assignment will explain legal requirements and
regulatory standards comply with food and beverages services outlets.
TASK 1
P1. Exploring different types of business within the food and beverage industry.
Sector Description Advantages Disadvantages
1 Restaurant It is an institution within
food and beverage sectors
which prepare and serves
different varieties of food
and drinks to the guests in
return of the cash.
Provide job
opportunity for all
age group,
tremendous
employment
growth and career
advancement
opportunities, great
opportunities of
increasing
networking.
Flexible working
hours.
The shift time may not be
according to the employees
preferences, customer rude
behaviour can be intolerable.
Sometimes an employee have to
do extra works with no extra
pay.
2 Catering
Services
Catering is the business of
providing food services at a
outside sites such as hotels,
pub, aircraft, gardens, park
or any event venue.
Employers can get
to work in different
locations.
Flexibility and
scheduling, a
The job can take the whole day
of the employees, an outdoor
location the employee
sometimes has to do more hour
job without taking a break. The

person can also opt
for a second job.
payment can not be same all the
time.
3 Hospital
catering
services
Similar to catering services,
this kind of catering
provides food and
beverages in hospitals. The
services will vary as the
food provided will
according too the
instructions by doctors
Employees has to
serve the food as
given instructions,
time flexibility is
another advantage
(Tsang, 2012). It
can help a worker
to increase social
networking.
Maintenance of full hygiene is
foremost important that creates
a challenge, variety of food
needs to be prepare for different
patients according to their
prescription.
5 Retail
stores
It is the place of business in
which merchandised of
different food and
beverages are being sold to
customer, through multiple
chain of distributors.
Employees can
choose the working
hour as they
preferred. Overtime
working can be an
opportunity to earn
more.
Sometimes employees has to
work that may not suit their
personal life. Some retail
6 Fast food A fast food restaurants or
services also known as
quick services serves fast
food cuisine and has
minimal table services.
Growth
opportunities are
there, flexible
timing. Less
qualification
required.
Hectic job, it is for the people
who opt for part time job.

7 Theme
parks
These are the amusement
park or adventures park
where there are various
rides attractions, different
types of shop, food stalls
etc.
An employer can
get a chance to get
free tickets.
Chances of getting
discounts
Working in theme parks can be
much stressful, wages are given
less. There no growth
opportunities.
8 Hotel Hotel provides different
room services and facilities
such as accommodation,
free Wi-Fi etc. to
customers.
Hotel provides high
wages to workers
and also have high
career
opportunities.
Strand palace hotel in uk
provide these services.
Link
:https://www.strandpalacehotel.
co.uk
9 Fine
dining
Fine dining is place where
high quality food products
are served to customers. It
also has formal atmosphere.
Fine dining provide
high quality food
and have
development and
learning.
Casamia in UK is providing
fine dining to customers.
Link :
https://www.casamiarestaurant.
co.uk/
10 Wine bars Wine bars is the place
where different types of
wine is served to customers
and different prices.
Wine bars provide
high wages and
have high
profitability in this
industry.
Vagabond Wine Charlotte is
providing different types of
wines to customers.
Link :
http://www.vagabondwines.co.u
k/portfolio/charlotte-street/
TASK 2
P2. Explain different rating system used for the food and beverages industry in UK and
internationally.
There are different criteria of rating used for the food and beverage industry. Some of these
criteria are :
 Scores on the door: In this rating system the hotel will be awarded for food hygiene by.
local Environmental Health Officers. It will help the customer to choose the roles and

restaurant with best quality and hygienic food. The rating will be provided according to
the hygienic food and beverages produced and maintain in hotel.
 AA Rosettes: Under this scheme an AA inspector will visit the hotel or restaurant, he
will inspects the entire meal, includes ancillary items (Sutherland, Kaley, and Fischer,
2011). According to the inspection a standard rosettes will be awarded to the hotels that
have maintained a quality food with hygienic environment.
 Michelin Guide: It is published in Michelin Red Guide where oldest European hotels
and restaurant are mentioned with the star they are awarded. Up-to three stars are being
awarded according to the quality and variety of food provided in hotels and restaurants.
 Hotel Stars : This system is an indicator of the general quality of a particular hotels,
these rating system can give an overview of overall performance , general data which
are based on many information. The hotels star are provided according to different
criteria that are discussed below.
The following are the criteria of Hotels star rating system:
 Five-Star: These are hotels that offer luxurious and high level of premises, ambience,
wide range of guest service as well as swimming pool, sports and exercise facilities
(Food and Beverage Services – Organization ,2018).
 Four star: It provides comfortable and larger accommodation and provides excellent
cuisine, room services and other amenities.
 Three star: these hotels provides more spacious rooms and add high class decorations
and furnishings and colour TV. Some three stars hotels also offers Bars or Lounges.
 Two star: These hotels provides good accommodation and good equipped bedrooms
with telephone and bathrooms facilities. These range of hotels usually located near
affordable attractions near public transportations.
 One star: these hotels provides a limited range of amenities and services, with not
much cleanness in comparison of high rated hotels.
For example, Hyatt international has rated as Five star hotels in most of its franchises
in world as it provides high level of luxurious accommodations and luxurious services with
great ambience and buildings. They offer large property with location varying from very
exclusive to suburban areas (Mariani and Borghi, 2018). The hotel ambience includes room

that are completely stylish furnished. The amenities offers Jacuzzi, Spa, heated pools. The
hotels provides up to two-three restaurant all with every exquisite menus from world culture.
TASK 3
P3. Discussing the current and future trends affecting food and beverage businesses.
The food and beverages sectors are growing at a fast pace in regards to warehousing,
customer demands and technology. While Food and beverages industry are facing innovators, the
industry itself is facing considerable consumer, food safety and regulatory challenges. The
current trend that might affect the food and beverages industry in Hyatt international and can
also impact the future trend are:
 Authenticity: Food Authenticity is a major trend that are affecting food and beverages
industry. It is important to determine the authenticity of a product that are used to make
food in hotels and restaurant. Many technology has been invented that can check the food
authenticity of products. In big Hotels, there is a trend of serving Halal non-veg food as
it affect the Muslim people to eat outside (Davis and et.al., 2018). It includes the
information of using fish, honey, edible oils and species. Fruit juice adulteration presents
and economic and regulatory problem. Authenticity is becoming a trend in 2018, with the
growing trend of health and safety it will grow in future also.
 Mobile phone as room key: With the change in trend, the expectations of guests in
hotels are also changing. The guest want convenience without sacrificing securities.
Mobile key technology provides convenience and security that are increasing in hotel
brands and will become a common trend up to 2022. it helps the guest by eliminating
waiting time at front desk. It is one of the high tech features in the guest room.
 Lifestyle/ healthy eating: Food and beverages industry has undergone with a drastic
revolution in recent years. With the change of trends in eating healthy and hygienic food
is becoming a lifestyle of people in coming years. It is affecting the various sectors of
hospitality industry as they need to maintain the healthy food with proper hygiene as
guest want healthy products, like natural products with low fat and oil.
 Touch screen technology: There are various technological trends that are being
introduced in hotel industry (Grayson and Hodges, 2017). The touch screen technology
for guest in hotels are becoming a trend. it saves time for both guests and operators in

hotels and restaurants. From check-in check-out facility to confirming food order, touch
screen technology has a scope of increasing the hotel business in coming years.
M1. Analysing current and future trends that are affecting food and beverages businesses product
and services to meet business objectives.
The trend which are adopted by food and beverages industry that are affecting to meet its
business objectives and growth are as follows:
 Touch screen technology: It is an increasing trend in hotel business. Touch screen
system for check-in checkout, digital shower system, placing food order are providing
convenience to guests. With the increase in customer base and profitability, it helps in
meeting the business objectives of hotel and food industry.
 Lifestyle/ healthy eating: consumers are shifting to more hygienic and natural products
to consume, to fulfil this requirement they are ready to pay more. In many food and
beverages industry services, hotels and restaurant are maintaining separate menus for
hygiene lifestyle food which are much costlier than normal food (O’Mahony and Lobo,
2017). It helps in increasing the business revenue of hotels and restaurant.
 Mobile phone as room key: It is increasing trend in hotels, the customer wants
convenience and the hotels which are providing the convenient security system will tends
in increasing its goodwill in market and it helps in increasing the customer base in hotel.
D1. Critically analysing different type of food and beverage businesses that adapted recent trend
to meet business objectives.
The trend food and beverages industry has adopted to meet business objectives are as follows:
 Authenticating food can help in increasing the customer base in hotels and restaurant that
can increase the profitability of business. But on the other hand, maintain authentic food
is challenging for food operators. Using olive oil for making food are not always
possible. By maintaining hygienic food can increase cost of a hotel and food industry.
Like in restaurants, fast food, hotels businesses has adopted the trend in their operations.
 Touch screen technology provide customer satisfaction and increase the efficiency of
hotel business, but implementing new technology can increase the cost of company, any
error in technology can affect the convenience of guest. In hotel business it is not possible
that all guest are technological friendly (Grayson and Hodges , 2017). This technology
has been adopted in fast food franchisees, fast food outlets, restaurants, pubs etc.

 Mobile phone as room key is an effective trend that introduced in hotels for convenience
and security of guest. But information technology can be hacked easily. The software
using by hotels can be easily hacked, there is a chance of cyber crime and a threat on
security system of hotels and guest room. This technology has been adapted in hotel
sectors.
TASK 4
P4 Demonstrating professional food and beverage management skills within a food and beverage
organisation.
The food and beverages service is apart from the service oriented hospitality sector. The
member of F&B management required a wide rand of task to be performed that includes
preparation of services, greeting the guests, taking orders, setting the bills etc. There are some skills
that operators and professionals of F&B services are required:
 Leadership skills: A good and beverages manager needs to have excellent leadership skills
to manage a diverse staff. Accurate and easy communication is required to staff regarding
standard cooking method as per the need and preferences of the customer. The manager has
to be always aware about the changing market trend regarding taste and varieties of food
and beverages (Wood, 2018). He has to be sure that all staff members are properly trained
on food preparation techniques. He is responsible to make the brand name of the company.
 Organisational skills: The manager should have great organisational skills. They should
have proper skills to manage food, labour and beverages costs, pricing, work schedules
and all organisational activities in Food and beverages industry (What Does a Food and
Beverage Manager Do? Organization ,2018). He should posses the ability to hire the staff.
He should know what products are correct for the operations.
 Customer service: Food and beverage management should plan their management as
according to the customer based services. the manager requires an ability to being
friendly to the guests coming in the hotel or restaurants. The managers needs to have
capability as work hour are expected to be long (Crane and Matten, 2016). He should
have problem solving skills to handle any conflicts between customer regarding wrong
order. He should come up with effective and efficient solution that is needed.

P5. Explaining the legal requirements and regulatory standards that food and beverages service
outlet must comply.
There are a lot of legislations which helps in regulating foodstuffs and a lot of guidance
and codes that are produced by government and food and beverages industry (Fortin, 2016).
Enforcement of regulations on food standards, safety and hygiene is primarily responsibility of
local authorities.
The Food Standard Agency(FSA) is the independent government agency responsible,
amongst other issues, FSA also responsible for audit enforcement activity with respect to local
authority food safety and standard controls.
The FSA legislations covers all parts of the food production and distribution chain:
 Production of the items for food.
 Processing of the food produced.
 Packaging and labelling of foodstuffs.
The food and hygiene regulations has also guides standards related to maintenance and cleaning
of equipments in the area where food are being produces. All food contact surfaces must meet
specific hygienic design and fabrication requirements to ensure cleanability (General food law
Organization ,2018 ). Corrosion resistance and durability of the materials used are also important to
maintain cleanability. Where appropriate, equipment should also be constructed to allow
accessibility for inspection to observe whether it is adequately cleaned.
M2. The importance and value of professional food and beverage legal and regulatory standards on
operational performance and the consequences on performance if they are not adhered to
Food and safety regulation apply to each stage of food and beverages production, from processing
to distribution to the customers. The food and safety standard are guided by Food standards which
are apply to all the business involves in food and beverages business, sale of food.
Producing safe food is essential to the business's success as the customer will expect that the
food products are safe (Khan, 2014). The business operators must be verify the safety and quality of
the products to export it to the markets and other businesses where the products are being supply
like manufactures, retailers and fast food franchisees.

TASK 5
P6. Comparing and contrasting different operational and marketing technology for a range of
different types of food and beverage businesses.
Operational technology that are available for different types of food and beverages businesses:
 Payment technology: restaurants has begun to take a new approach within their
business strategy and incorporate new forms of payment technology. As the traditional
method was slow, and customer has to wait to pay (Van der Wagen, L. and White, L.,
2018). Customer prefer payment features that are quick and time saving. The cashless
technology is also efficient for operations as direct entries are made, eliminate friction
within payments without any errors.
 Online order from customer: the demands for online ordering restaurants technologies is
growing with consumers. The restaurants operators are taking orders through online
websites or touch screen technology in which an operators can directly place their order
through a screen (Martin-Rios and et.al., 2018). It increase the operational efficiency as it
saves lot of time of staffs.
The marketing technology that are available for different types of food and beverages businesses
are:
 Social Media: It is the most effective technology that can help in increasing restaurant
business and its efficiency. It is source through which restaurant operators can interact
with their customer, it helps in getting feedback about food, ambience , services etc. there
is a much scope in increasing the performance of operations through customer feedbacks.
 CRM system: customer relationship management is an approach through which
restaurant can manage its interaction with the customers who were and used to visit the
restaurant regularly (The Importance of Modern Payment Technology in Restaurants
Organization ,2018). It is a new marketing and communication channels that improve in
retention and repeat business.
M3. Evaluating how digital technology enhances business performance to meet business
objectives.
Implementing digital technology in food and beverages business like in a restaurants, digital
technology has increases business performances that helps in meeting the business objectives:

 Payment technology helps in increasing operational efficiency by saving time of staffs
with bulky traditional approach, chances of errors in payment are less (Amin and
Goddard, 2018 ) . It helps in increasing productivity and customer satisfaction which leads
to achieve its business objectives.
 Online order will make it ease to customer for waiting in long qoue for placing order,
online order helps in saving time of both customer and staff. Staff can focus on their
operational activity which enhances their performance ( Marriott, Schilling and Gravani,
2018 ) .
 CRM system helps in improving customer relationship, increase in sales which increase
the revenue of business and increase its customer base.
TASK 6
P7. The factors influences the consumer's decision on choosing food and beverages outlets they
choose.
The factors that influences consumer's decision on choosing food and beverages outlets are:
 Prices of the food and beverages offers also influence the customer choice (Brown,
2018). Customer will not want to visit a restaurant which are costlier, the level of price
sometimes reflects the food quality.
 Quality of the food is an important factor that influences the customer choice, some
customer preferred to visit a costlier restaurant which are offering quality food ( Chan,
2018. ) . Quality food that contains safety affects the customer' s health, so they would
prefer to go good restaurants.
 That unique food taste and ingredients play an important role for consumers when
selecting a restaurant. Restaurants frequently develop new menus and offer a selection of
different menu items to increase customer
 The physical environment of the restaurant such as restaurant’s atmosphere, ambience,
décor, furniture and other facilities can have a great impact on consumer selection
behaviour.
P8. Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.
The strategies that can be adopted by food and beverages outlets to attract and build a loyal
customer base are:

 Offering online ordering can help in increasing the sales of F&B outlets as it would
provide convenience to the guest to place their order and dine before (Davis, 2017). They
need not to wait around to be served. It will make it easy for guest and increase the sales
at the same time by offering online ordering in your restaurant.
 Restaurants have the incredible opportunity to promote their business and convey their
brand outside. Getting feedback, sharing photos of food and staff, and putting out
exclusive offers (Kim, Kim and Holland , 2018). Social media helps increase awareness
of the business in a world oversaturated by restaurant choices, and thus can help you
increase your restaurant sales.
 focusing on your existing customers is a great first place to start increasing the sales, and
a loyalty program can help. A natural side effect of a loyalty program is increased
visitors, as those looking for somewhere to eat might bring along co-workers, friends, or
family to your restaurant.
CONCLUSION
By summing up the above report, it can be analysed that management of operations in
food and beverages industry are very important. The present report has analysed different
sectors in food and beverages industry and their operation management. The report has
concluded different rating system and on which criteria they are allotted. Different current and
future trends are analysed that affect the businesses of food and beverages industry. The report
has concluded the management skills that a manager should possess in food and beverage
business. The laws and regulations which are complied by F&B outlets are discussed. The
factors are analysed which influence the choice of customer and the strategies that has to made to
attract the customer are discussed.

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