Food and Beverage Industry: Trends, Management, and Regulations Report

This report provides a comprehensive overview of the food and beverage (F&B) industry, encompassing various business types such as hotels, restaurants, and cafeterias, both on-premise and off-premise. It explores national and international rating systems like the Dozen rating system and the GNPD rating system, alongside current and future trends influencing the industry, including food safety, transparency, and changing consumer preferences. The report also delves into professional F&B management skills, exemplified by the practices of Hilton, and outlines legal requirements and regulatory standards that F&B service outlets must adhere to. Furthermore, it examines operational and marketing technologies, customer decision-making factors, and strategies for attracting and building a loyal customer base within the F&B sector. The report aims to provide a holistic understanding of the industry's dynamics and challenges.

FOOD &
BEVERAGE
ACTIVITY

Table of Contents
Introduction......................................................................................................................................3
LO 1.................................................................................................................................................4
P 1 Explore different types of business within F&B industry....................................................4
P 2 Explain different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................5
P 3 Current and future trends affecting food and beverages business........................................5
LO 2.................................................................................................................................................6
P 4 Demonstrate professional food and beverage management skills........................................6
P 5 Legal requirements and regulatory standards that f&b service outlet must comply.............7
LO 3.................................................................................................................................................8
P 6 Different operational and marketing technology for different types of F&B businesses.....8
LO 4.................................................................................................................................................9
P 7 The factors which influence the customer's decision on which F&B outlet they choose.....9
P 8 Strategies used to attract and build a loyal customers base................................................10
Conclusion.....................................................................................................................................10
References......................................................................................................................................11
Books and Journal.....................................................................................................................11

Introduction
There is a great role of food and beverages in the hospitality industry to make profits. To
boost up the level of the customers the food and beverages put in there tireless effort to achieve
that goal. There are two places where the food and beverages services can be found, first in
hotels and restaurants which is known as on- premise and the second one is where the customers
want them to service that is known as off- premise. Any place where the meal is being prepared
outside the house and is served by a group of people is known as food and beverages. The places
where this can be included in the F&B services are fields like hotel, restaurants, hospital and
school cafeterias and anywhere where the customers need this service.
LO 1
P 1 Explore different types of business within F&B industry.
Food and beverages has two types of business under it which are on- premise and off-
premise in this industry. The on- premise includes the industries like hotel, restaurants, etc and
off- premise includes anywhere the customers need the service of food and beverages (Andrici
and Eslick, 2015).
Hotel-
There are multiple services given by the hotel in the hotel industry depending on the rank
of the hotel. Hotel can give there services in the fields of the hotel like lounge, coffee shop, bar,
room service, restaurants, poolside grill/ barbecue services, outside catering service and banquet
service. For food and beverages team to work efficiently they depend on kitchen stewarding,
laundry, dish washing, etc. In hotels all the services have to served to the customers so that they
can satisfy there customers to the fullest.
Restaurants-
There are many types of services provided by the restaurants for the customers some of
which would be buffet service, silver service, self service, food court, take away, tray service,
home delivery, room service, etc. The role of food and beverages would be that they present
themselves so well that the customers feel more satisfied not just with the food they eat but also
the service that they are being provided with for keeping them satisfied.
Cafeterias-

This type of services includes schools and hospitals where this set up can be visible.
Cafeterias are almost like buffets but they are not exactly that. Where there is no staff or little
staff available to service the customers. This set up can even be seen in business buildings.
Off- Premise or outdoor catering-
Off premise is when the service of food and beverages has no boundary and can shift out
of there boundary according to the customers needs and demands. This type of service is
required when there is a requirement of many supporters from the food and beverages
department it can be for major events and occasions. For any occasion or event to become a
success there is a great need of this service because they need to make the customers or the
people of the event satisfied and happy with the services in which they are not doing the work
and the f&B takes over the entire event under them. F&B is a tireless work which goes unnoticed
for others but they are very important.
P 2 Explain different rating systems used for the food and beverage industry nationally and
internationally.
National Level-
A Dozen rating system-
A dozen rating system when the shoppers identify the healthy products in the store for the
benefit of the customers. In stores the shopkeepers keep a rating information on the shelf so that
the customers are aware of the healthy ingredients or healthy food rating to pick up food for the
house (Merrill Carryeez Tote, 2015). Healthy eating is very important because one needs to
flourish and nourish if they want to do things in life.
International Level-
GNPD rating system-
GNPD stands for global new product's database. This Mintel's GNPD is an industry gold
standard for new innovations and product trends. This is the key for any new product to launch
and GNPD gives the best detail data on the product which can completely aware a customer
before buying any product from the market. GNPD gives the best qualities of standard, data
provider and methodology of the leading brands of the world.
Health Star Rating system-
This initiative is taken by the Australian government and in this there are ratings given to
the packed food and beverages. To reduce the overweight problem in Australia the country had

to take few measures and this health star rating was one of the most important decision taken by
the government. This rating helps the customers to pick up healthy food for there consumption so
that they can reduce the issue that the country was facing so that they can see a healthy country.
Five Star rating system-
Stars system made the people aware and that can attract more customers through this
process because all the stars had their own meaning. One star stands for you should eat there if
you are in the area, two star means going out of your way to eat there, three stars mean just to eat
there or special trip. These ratings were for the customers easier preference and healthy food
service.
P 3 Current and future trends affecting food and beverages business.
Future and current trends that will affect the food and beverages business will be that
with the change in time there has been changes in the world because the mentality of the people
are changing therefore there will have to changes in this industry too. The changes which will
come in this industry will be taken by keeping the future in mind so that they do not have to keep
changing with the time and continue with the new ideas (Wilson and et.al., 2016). The few
changes that can take place are food safety and transparency, changing consumer preferences,
rising uncertainty, mergers and acquisitions and innovation and differentiation.
Food Safety and Transparency-
There is a great importance of safety with food and it will be a big concern in the future
as well. The current and future customers want to know more about the food they eat which is
costing in billions for the food and beverages industry. In the future the industries will have to
mention there safety issues immediately and will have to follow the block chain. In the current
time there is just 12% of block chain industries using the block chain technology but in the future
mostly everyone will have to shift to this process.
Innovation and Differentiation-
There are so many modes to sell products and so many varieties of products that they are
using online, social media, farmer's market, etc. There are large companies looking for more
ways to sell there products and get in more customers. The companies are looking for innovated
ideas and more technologies for making the work easy and get the efficiency in the work of the
company. The customers want new innovations in the products they are already buying.
Changing Consumer Preference-

The customers are shifting from snacks and exotic flavors to healthy food in that category
because all the customers need heath as there priority. The change in this priority is making the
company's change there motive to produce products accordingly because they need to change
according to the needs of the customers.
LO 2
P 4 Demonstrate professional food and beverage management skills.
The company Hilton is a well established company from a very long time therefore the
skills they require in the food and beverages department are very much required. Hilton is always
hiring people are having the right skills for this job because they want to satisfy there customers
completely and make them have a pleasant stay with them. The skills required for the food and
beverages in an organisation which is Hilton that are as required.
 The employees or servers must know how to handle the customers. The interaction they
have with the customers should be appropriate and good so that they feel comfortable
with the employees.
 The employees of food and beverages which be very pro active so that the services are on
time and less time consuming. The customers always want there food faster and on time
because that makes them feel satisfied with the services (Vlassopoulos and et.al., 2017).
 Food and beverages service employees have a good knowledge about the inventory
because that way the work of the employees is better and that can help the kitchen also
tot work efficiently.
 There should be team work equally in the food and beverages team because Hilton wants
to serve the customers with good quality of food and on time service so that the
customers are satisfied with all the services of the hotel. Team work can make the work
seen lesser and faster if the coordination between the employees is good. Hilton makes all
the employees work together and tries to have a friendly and a good environment of the
work space.
 Food and beverages team should also have good verbal and written communication skills
because they are required to take orders from the guests and also interact in that process
of taking the order. Hilton employees are very much an expert in these communicating

skills because they are trained to do so. The employees are so convincing when the guests
approach them or they approach a guest because of there way of talking.
 Hilton also makes sure that the employees are having a skill of problem solving and are
good with each other and share a good bond with the other colleagues.
P 5 Legal requirements and regulatory standards that f&b service outlet must comply.
There are different type of laws on food and beverages services for the safety of the
customers. Every individual has a right for safe food and safety in the boundary of the
surroundings. Hotel Hilton is very particular about the services and the quality they serve to their
customers. The safety measures they need to take are supposed to be for the safety of the
customers and for the reputation of the company. The food which is being served by the
department of food and beverages is supposed to be fit for the consumption of human and should
not be injurious to health (Spence and Velasco, 2018).
Hilton makes sure that the food they are serving is healthy and is perfect for any human
being and there consumption. The substances that Hilton use in the food are also of a good
quality so that the can serve the best of food to the customers of the hotel. The food which is
being provided by the hotel is provided with the food's suitability information. The food they
think is not fit for the customers is removed and other innovations are made by the chief of the
hotel so that they do not provide the customers with any bad quality of food that disappoints
them in any way possible (Li and et.al., 2018). The expiry dates of the products which are used
to make food are first checked before using any product. Hilton makes sure that they use fresh
products for making any kind of product or food so that the quality does not fall or the customer
does not fall sick because of them. There has been hardly any complains in Hilton regarding the
food quality and the customers seen very much impressed by the food and beverage's team. The
service is very good with good quality of communication and the food and beverages team is
serving the customers the food they ordered are on time which is leaving the customers
completely satisfied.
LO 3
P 6 Different operational and marketing technology for different types of F&B businesses.
Operational Technology-

Food and beverages needs this technology the most to make themselves work efficiently
because they can not focus on the store and they have a tireless job for serving the customers on
time. The store can be taken care by the technology so that half the work of the employees can
get reduced and they can then focus on the other important things. The technology can remind
the employees that they need to store more or less and what is missing and what needs to be got
immediately so that they can focus on both the things as they are always busy with the customers
(Caro and et.al., 2017). Entertaining the customers till the food does not arrive so that the
customer is being able to get distracted and thinks that the food has arrived on time. That is some
tricks which are being used by Hilton so that they can satisfy there customers. Technology can
make the work of the employees very much simpler and will be able to make the company work
more efficiently.
Marketing Technology-
 Customer Relationship management-The food and beverages make the most important
interaction with the customers because they get in touch with the customers directly after
the front desk. The food plays a very important role in the customer's life of the hotel and
Hilton is providing the best of the best food for the customers so that they feel satisfied.
 Campaign Management- The campaigning team involves the food and beverages team
too so that they can make the people aware of the products and the kind of services they
are providing in the hotel. This way the hotel Hilton will be able to get in more people for
the employment and more customers (Ogle and et.al., 2017).
 Email marketing- Email is another way of marketing the services to the customers so that
the customers feel that they are receiving everything possible by a hotel. Hilton makes
sure that all the customers which are coming in the hotel are aware of all the services they
will be provided by the F&B and the hotel company through mail. By this method feed
backs can be asked from the customers and can improve over them.
 Advertising networks- The advertising marketing is very important way of attracting
more customers (Hecht and et.al., 2015). This network is very strong and the hotel needs
to be very careful with the ways they use this network because it can even take out the
wrong output. Advertising in today's world is very important for any organisation to
grow.

LO 4
P 7 The factors which influence the customer's decision on which F&B outlet they choose.
Quality of food
The customers look forward for a good quality of food when they go to a restaurant.
Hotel, etc. Hilton makes use of the food ingredients which are of good quality and this makes the
quality of the food also good.
Good service
The customer looks forward for good quality of service from the company so that they
can have a good experience in the organisation. Good serve is the basic necessity of the
customers and they need to get that serve no matter what and hotel Hilton makes sure that they
give such qualities to the customers.
Discount
Customers are always attracted to places which are giving the any kind of discounts so
once in a while when Hilton is not making enough profit they put discounts on the rooms and
services for the customers.
Flavor and taste
The food must have a good flavor and taste in the food which the customer likes so that
they feel like coming again and again. The customer when likes a particular place's food they
tend to go there more often than ever (Sebastian and et.al., 2019).
P 8 Strategies used to attract and build a loyal customers base.
Host your own Events and Classes
Hilton has its own classes for cooking and teaching the ways they take for the benefit of
the company with attracts young crowd and customers to learn the cooking of such a renowned
company. It would not be possible for anyone to even dream of learning some good cooking
skills of such a hotel who is doing so well in its field.
Offer Discounts
To get a loyal set of customers one must have offer discounts to attract customers so that
the company can make profit and make the company run for a longer time (Davis and et.al.,
2018).
Leave Smart Flyers

Flyer's always make a good impact on the customers because they have attractive designs
and it specifies on the good quality of the hotel which would attract more customers. This is a
very important method which Hilton hotel uses for attracting more customer's.
Happy Hours means Happy Profits
Happy hours are very much profitable for a company because they have specific hours
they apply the discount on the bills for and that makes the company gain more customers on a
daily bases and every time that place will be filled with people who like happy hours.
Create partnerships with Local businesses
Hilton also gives there employees out for external help which is for major events and that
will make the employees not just get outside exposure but also make them more aware of
working in a team. There has to be a local business contact so that they can hire people from
Hilton for these kinds of events. Discounts can also be provided to the local business head so that
they can get more work even outside the company. Hilton is an expert at handling these kinds of
situations and always tries to make a profit out of all of these factors.
Conclusion
Hilton is running from a very long time and it has a good team of food and beverages in
all its branches. The team of F&B of Hilton knows how to work as a team and respect each other
for the kind of work they all are doing for the organisation. Like all the other company's Hilton
also had problem with the team before but they worked upon it and now have started to work
more efficiently and more productively. The team of F&B always satisfies there customers to the
fullest and also makes them want to come again and again. The menu Hilton has is very
elaborate and the employees know it by heart and they also recommend the best of food in the
hotel. Hilton is still developing and has become one of the best in this hospitality industry.

REFERENCES
Books and Journals
Andrici, J. and Eslick, G.D., 2015. Hot food and beverage consumption and the risk of
esophageal cancer: a meta-analysis. American journal of preventive medicine. 49(6).
pp.952-960.
Caro, J.C. and et.al., 2017. Designing a tax to discourage unhealthy food and beverage
purchases: The case of Chile. Food Policy.71. pp.86-100.
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Hecht, T.R and et.al., 2015. Ultraviolet disinfecting device for food and beverage dispensers.
U.S. Patent 9,192,191.
Li, Z. and et.al., 2018. Production of food and beverage products from barley grain. U.S. Patent
Application 15/810,338.
Merrill, T.A., Carryeez Tote, LLC, 2015. Food and beverage container transport device. U.S.
Patent 9,084,463.
Ogle, A.D. and et.al., 2017. Influence of cartoon media characters on children's attention to and
preference for food and beverage products. Journal of the Academy of Nutrition and
Dietetics.117(2).pp.265-270.
Sebastian, R. and et.al., 2019. Late Evening Food and Beverage Consumption by US Adults:
Prevalence and Associations with Nutrient and Food Pattern Intakes (P18-118-19).
Spence, C. and Velasco, C., 2018. On the multiple effects of packaging colour on consumer
behaviour and product experience in the ‘food and beverage’and ‘home and personal
care’categories. Food quality and preference. 68.pp.226-237.
Vlassopoulos, A. and et.al., 2017. A nutrient profiling system for the (re) formulation of a global
food and beverage portfolio. European journal of nutrition.56(3). pp.1105-1122.
Wilson, A.L. and et.al., 2016. Nudging healthier food and beverage choices through salience and
priming. Evidence from a systematic review. Food Quality and Preference.51.pp.47-64.
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