Food and Beverage Operations Analysis: Business Report

This report provides a comprehensive analysis of food and beverage operations, focusing on a new restaurant, The Nature’s Touch, in London, UK. It explores various aspects of the industry, including different types of businesses (restaurants, lounges, cafes, bars), rating systems (SFBB, HACCP, star ratings), and current and future trends (zero waste, local ingredients, vegan diets, mindful eating, and food presentation). The report also discusses professional food and beverage management skills such as communication, leadership, cooking, problem-solving, and dedication. It examines legal requirements like fire safety licenses and food hygiene regulations. Furthermore, it compares operational and marketing technologies used by different food and beverage businesses and investigates factors influencing consumer choices and strategies to build customer loyalty. The report concludes with a summary of the findings and relevant references.

Food and beverage
operations

Table of Contents
Table of Contents.............................................................................................................................2
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Different types of businesses in food and beverage industry.................................................1
P2 Different rating systems used for the food and beverage industry nationally and
internationally..............................................................................................................................2
P3 Discussion of current and future trends affecting food and beverage businesses..................3
TASK 2............................................................................................................................................4
P4 Demonstration of professional food and beverage management skills within a food and
beverage organisation..................................................................................................................4
P5 Explanation of legal requirements and regulatory standards that food and beverage service
outlets must comply with giving specific reference to the maintenance and cleaning of
equipment....................................................................................................................................5
TASK 3............................................................................................................................................5
P6 comparison and contrasting of different operational and marketing technology for a range
of different types of food and beverage businesses.....................................................................5
TASK 4............................................................................................................................................7
P7 Investigation of the factors that influence the consumer’s decision on which food and
beverage outlets they choose.......................................................................................................7
P8 Analysis of the strategies used in a range of food and beverage outlets to attract and build
loyal customer base......................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverage operations are the different types of activities which are performed by
different types of entities that are operating business under the food and beverage sector. It is
very important for all the large as well as small enterprises of the industry to make sure that they
are able to manage all the operations systematically as it can help to reach the long-term business
goals. While planning to attain growth it is essential to assure that requirements of all the
customers are fulfilled and they are satisfied with effective services (Agwa, Aziz and Khalifa,
2017). Present report is based upon a new restaurant The Nature’s Touch. It will be established
in London, United Kingdom and as its name specifies it will be based upon nature’s theme. This
assignment covers various topics such as exploration of food and beverage industry including
different types of businesses within the sector, rating system, current trends, professional food
and beverage service standards etc. Additionally, comparison of the ways in which different
operations of the food and beverage use technology to improve operational efficiency along with
analysis of customer motivations and behaviour are also covered in this assignment.
TASK 1
P1 Different types of businesses in food and beverage industry
Food and beverage industry is very large and there are various types of businesses which
are operating business under this sector. Description of all of them is as follows:
Restaurants: Such types of businesses offer full course meals to the guests. They mainly
offer breakfast, lunch and dinner and try to meet expectations of all the clients so that they
satisfaction level could be enhanced. The size of restaurants is very large and the eating
arrangements are made by keeping couples as well as whole family or group of friends.
Lounges: It is a type of business of food and beverage industry where the customers get a
specific area to relax and food and beverage items are also offered to them. Lounges provide
different types of services such as party, pool, drinks, food etc. In order to visit a lounge
sometimes it is very important for an individual to make advance bookings.
Cafes: These are small types of restaurants where snacking items along with beverages
are enjoyed by the customers. The items that are offered by them are coffee, fast food, different
types of drinks and small area to sit. These are mainly small in size as these are mainly made for
enjoying snacks and other eatables (Barrows and Robinson, 2018).
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Club, bars and pubs: These types of food and beverage businesses are mainly focused
with youngsters and want to enjoy their night life. Main purpose of them is to organise parties,
DJ nights etc. so that the individuals can enjoy their night life (Weber and Saunders-Hogberg,
2018). They offer various types of drinks and food items. Alcohol is also served by them to the
customers according to their specifications.
The above discussion shows different types of businesses in food and beverage industry
which are carrying out operations in the industry. They are offering various types of beverage
and food items to their customers according to their choice so that business could be grown.
P2 Different rating systems used for the food and beverage industry nationally and
internationally
For all the organisations which are carrying out operations in food and beverage industry
it is very important to make sure that they are following specific standard so that the quality of
eatables could be maintained. At national and international level different types of rating systems
are used for the industry. Discussion of all of them is as follows:
SFBB: Safer Food, Better Business is also a standard which is used for food rating
system around the world. It includes the details of cleaning, chilling, cooking and cross
contamination. With the help of this rating, all the restaurants and other food and beverage
businesses can provide assurance of safe and secure food to the customers and public.
HACCP: Hazard Analysis Critical Control Points is an international standard system
which is used in food and beverage industry. It is mainly used to identify and manage food safety
and risk related to it. It is used at international level and in most of the countries it is used by
restaurants and other food and beverage business at global level. It helps to provide assurance of
safe food to the customers and regulatory agencies (Chen and Voigt, 2020).
Star rating system: It is a rating system which is used at national as well as international
level. With the help of it, star ratings from one to five is provided to the food and beverage
businesses. It helps the clients to select the best place where they want to spend their time and
have eatables or drinks. One star shows that the restaurant is good, two stars shows worth a
detour, three stars demonstrates exceptional cuisine, four stars show very good ambiance and
food and the five stars are show awesome and outstanding place to enjoy meals and drinks. With
the help of it, all the customers can select the best place where they want to go and have their
meals.
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P3 Discussion of current and future trends affecting food and beverage businesses
Food and beverage businesses are required to make sure that they are able to analyse the
current and future trends in the industry so that all of them could be adopted to attain growth and
development. All the organisations that are part of this industry it is essential to comply with all
the latest trends so that the long-term business goals could be accomplished successfully. Some
of the specific trends in the industry that are affecting the businesses operating under the sector
are as follows:
Zero waste: Now a days most of the customers are becoming eco-friendly and they want
to help the planet. Currently the concept of zero waste is being expanded massively in the food
and beverage industry. It affected the whole industry positively and resulted in lessor use of
plastic straws, bottles and single use coffee mugs (El Demerdash, 2017).
Buy local ingredients: It is also a trend of food and beverage industry in which the
entities that are operating in the sector are buying the local ingredients and reducing the use of
international ingredients. It has facilitated the local sellers to generate higher revenues as well as
helped the food and beverage businesses to buy the ingredients at lower price and enhance
profits.
Vegan diet or meat free food: Currently the world is becoming vegan and preferring the
food items that are taken from animals. All the non-vegetarian items and dairy products are
considered as the vegan items. Main reasons of it is higher focus towards health and healthy
eating habits. This trend has resulted in lower use of meat and other non veg items in the meals
that are prepared by the restaurants and other food and beverage businesses.
Mindful eating: This trend has also affected the food and beverage businesses as the
consumer want high quality, safe and ethical choices. All the mindful clients look for nutrients,
taste and safe food in all the restaurants or cafes. Due to this trend, all the businesses in the
industry are required to make sure that they are selling such items that are preferred by the
clients.
Highly presentable food: With the concept of digitalisation the customers are becoming
social and they share pictures of each and every moment of them on social medial platforms.
Due to this trend, all the food and beverage businesses are required to make sure that their food
items are highly presentable so that the customers could post picture of them. If the food is not
presentable then it will not attract the clients (Garg and Kumar, 2017).
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TASK 2
P4 Demonstration of professional food and beverage management skills within a food and
beverage organisation
For all the food and beverage organisations such as the new restaurant The Nature’s
Touch it is very important to make sure that the manager is having specific professional skills.
With the help of all of them, all the operations of the enterprise could be maintain properly.
Some of the specific skills that are required by managers and other individuals working in the
restaurant are as follows:
Communication: It is one of the main professional management skills which is required
in The Nature’s Touch because all the managers and the staff members are required to be good in
communication with guests and each other. With the help of this skill they will be able to interact
with each other and the clients properly. Lack of this skill may result in unsatisfied customers
and inappropriate execution of operations.
Leadership: It is the main skill which is required by the managers working in the
restaurant as they have to lead a team. If they are not able to guide all the subordinates then it
will create difficulties for the staff members to perform their duties properly. In order to meet the
long-term business goals such as higher profits it is very important for the manager to acquire
this skill (Long, Looijen and Blok, 2018).
Cooking: The kitchen staff of The Nature’s Touch restaurant is required to having
amazing cooking skills so that tasty food could be offered to the guests according to their
specifications. If the cooks are not having good cooking skills then it will be very difficult for
them to meet expectations of clients and manage the business.
Problem solving: For managers and all the employees working in the restaurant it is very
important to make sure that they are able to deal with all the problems properly. If they will not
be able to deal with all their problems then it will leave negative impacts upon operational
efficiency.
Dedication towards work: For all the staff members it is very important to be dedicated
towards the work so that all the jobs that are assigned to them could be performed properly. In all
the food and beverage businesses such as The Nature’s Touch restaurant it will be very important
for all the employees to show proper dedications for the work as it can help to reach the
organisational goals (Maier, 2016).
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P5 Explanation of legal requirements and regulatory standards that food and beverage service
outlets must comply with giving specific reference to the maintenance and cleaning of
equipment
In order to carry out operations systematically it is very important for all the entities to
comply with legal requirements and regulatory standards so that governmental policies could be
adopted. There are various types of them which are required to be followed by food and
beverage entities such as The Nature’s Touch restaurant. Description of all of them is as follows:
Fire safety license: It is one of the main legal requirements which are required to be
complied by all the food and beverage businesses to maintain the equipment that are used in the
kitchen. With the help of it, the restaurant will be able to make sure that equipment which is used
by it is safe and free from fire.
Music license: If the restaurant is playing music for the guests then it is very important to
make sure that a license for the same is taken from local authorities. If it will not be taken by The
Nature’s Touch then it may result in legal actions against the restaurant. Music is played for the
guests so that they can enjoy their meals properly.
Certificate of environmental clearance: This regulatory standard is required to make
sure that the restaurant is highly focused with environment safety. It will help to establish
positive market image and ignore the legal interferences in the operational activities. With the
help of this certificate The Nature’s Touch will be able to aware the clients that it is an eco-
friendly restaurant and not leaving negative impacts upon environment (Najafi, 2019).
FDA (The Food and Drug Administration): It is a type of regulatory standard which is
required to be passed by all the restaurants to make sure that their food is hygienic and its
equipment which is used to cook food is cleaned on regular basis. With the help of it, the entity
will be able to show to the clients that it is serving high quality food and beverage items to them
which are not contaminated.
TASK 3
P6 comparison and contrasting of different operational and marketing technology for a range of
different types of food and beverage businesses
In present time most of the organisations are applied advanced technology in their business
to connect with customer for longer period of time. Technology is the research and conversion of
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human-made methods, instruments, and computers. It significantly impacts the ability of the
company to interact with its clients. Quick payment methods allow the company to transfer
goods across a wide geographical location. The consumers benefit so if consumers use new tech
to address a specific problem, because improved coordination generates a greater brand person.
It also helps to sustain for longer period at the market place (Salam, 2017). The Nature’s Touch
restaurant applies the operational and marketing technology to enhance the profitability of
business. These technology help to business to promote their restaurant in market and invite
more customers in regard their services and food items. These technologies help to business to
achieve their set targets and improve their performance in hospitality industry.
Operational technology: Operational technology or OT is a classification of modern
computing structures for managing, monitoring and controlling manufacturing processes with a
concentrate on the psychical machines and systems they employ. Operational technology is
monitoring and managing process industries resources and electrical machinery. Wireless
networking has significantly better management software and the opportunity to rapidly change
electronic components for the networked data managers. Developments in machine-to - machine
information exchange and artificial intelligence have generated a revolution in the environment,
enabling the information produced by physical phones to be evaluated in true time to support
independence, enabling preventive measures maintenance and improve up time.
In Nature’s Touch can apply this technology that helps to conduct all the operations
effectively. This technology helps in wireless payment. It provides various payment options
provide to customers to reduce their time and provide effective services. Multiple problems in
terms of productivity, productivity and safety affect the service provisioning. In addition, the
organization also settles costs by introducing an efficient mechanism such as efficient product
quality , secure delivery and much more. Both of these provide the customers with the finest
facilities without some kind of difficulties and opportunities.
Marketing technology: Marketing technology is a basic principle used by the industry to
support marketing departments in their function. The platform is used in many the digital
marketing field, as well as to automate offline marketing networks. A marketing software
platform is a communication technology that advertisers use to perform their advertising
operations and develop them. Marketing technologies also concentrate on promoting complex
systems, and evaluating the effectiveness of marketing efforts, and driving more productive
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expenditure. This sort of technology covers different aspects that can benefit the foodservice
company to achieve their brand recognition (Sen, 2017). It shows that social media, mobile
advertising and so much more because then nutrition service sectors can promote their products
or services, improve consumer encouragement and advice client data analytics and promote
internet advertising. As per the kind of social media is proven to be an appropriate advertising
technique that enables a reach deep where every lot of customers quickly sat at a moment.
TASK 4
P7 Investigation of the factors that influence the consumer’s decision on which food and
beverage outlets they choose
All the individuals who are planning to visit a restaurant analyse different types of factors
while selecting a place to visit. With the help of the, they make decision for future and make sure
that they go to a very good place. Some of the key factors which may influence their decision are
as follows:
Quality of service: It is one of the main factors which are focused by the customers
while making decision of visit a food and beverage outlet. They analyse the quality of service
which are delivered by the restaurant to the clients. For this purpose, the reviews on previous
customers are analysed by them.
Food quality: It is also a major factor which influences the decisions of customers while
choosing a place to have food. If the food quality is not good them it will be very difficult for the
food outlets to attract large number of clients. For the purpose of analysing the food quality,
ratings that are provided by previous customers are used by them (Shih, 2017).
Recommendation from others: When individuals plan to visit a food outlet then they
ask from others from their circle or the peer group to recommend them the best place which
should be visited by them as it can help them to choose the best place. It is also a factor that
influences the decisions of customers.
Ambience and location: All the individuals who visit a restaurant or any other outlet of
food and beverage business they assess the ambiance and location of the place which will be
visited by them. If they analyse that the place is at a busy place where there is too much noise
every where then they will not select the outlet. While eating outside every individual want a
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calm place so that meals could be enjoyed therefore this factor influences their decisions of
choosing a restaurant (Sonawane, 2020).
P8 Analysis of the strategies used in a range of food and beverage outlets to attract and build
loyal customer base
All the food and beverage outlets around the world have a common objective which is
attracting the new clients and retaining the existing customers for long run so that a strong
customer base could be built. In order to reach this objective, different strategies are formulated
by them. Some of them which are focused by most of the food and beverage businesses are
discussed below:
Offering free WIFI: It is one of the main strategies which is adopted by most f the food
and beverage outlets so that they can attract large number of customers and retain the existing
clients. All the fast food chains and large restaurants provide this facility to the clients which
helps them to retain all the existing customers for long run in future (Špička, 2018).
Special offers: It is also a strategy which is focused by most of food and beverage outlets
around the world. They provide timely offers to the customers so that they could be retained and
new clients could be attracted. They provide buy one get one meal, buy one and get 50% on the
anther item and various other offers just like these. With the help of the, new clients are attracted
and the customers base could eb strengthen.
Online ordering applications: Currently the use of mobile phone is increasing and dur
to pandemic most of the individuals do not want to go out of house and want that they should
order the food from their favourite restaurant and then get it delivered or pick up. For this
purpose, the food outlets are using online ordering application from which the customers can
directly order their favourite food and ask the restaurant to deliver it or select the pick-up option.
This strategy helps to build the strong base of brand loyal clients (Weber, 2019).
CONCLUSION
From the above project report, it has been concluded that food and beverage operations
are the activities which are performed by different entities such as restaurants, cages, lungs, food
trucks etc. These are different types of businesses that are operating business under the food and
beverage industry. There are various types of rating systems that are used in such businesses at
national as well as international level. Some of them are star rating, SFBB, HACCP etc. There
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are various trends in the industry which are affecting the whole sector. These are zero waste,
began meals, buying from local market etc. The skills that are required for the business of the
industry are communication, decision making, cooking etc. Legal requirements and regulatory
standards that are required to be focused by all the entities operating business under this industry
are FDA, environmental protection certificate, music and fire safety license. The factors that are
leaving impacts upon decision making of customers are food quality, location, ambiance etc. of
food outlets.
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REFERENCES
Books and Journals:
Agwa, Y., Aziz, W. and Khalifa, G., 2017. Evaluating Food and Beverage Courses in Higher
Private Tourism and Hotels Institutes in Alexandria: Professionals’
Perception. International Journal of Heritage, Tourism and Hospitality. 11(2). pp.98-
110.
Barrows, C. and Robinson, M., 2018. Food and Beverage.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p.109932.
El Demerdash, J. M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality. 10(2/2).
Garg, A. and Kumar, J., 2017. Exploring customer satisfaction with university cafeteria food
services. An empirical study of Temptation Restaurant at Taylor’s University,
Malaysia. European Journal of Tourism, Hospitality and Recreation. 8(2). pp.96-106.
Long, T. B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to
business models for sustainability in the food and beverage industry in the
Netherlands. Journal of cleaner production. 175. pp.82-95.
Maier, T. A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research. 19(5). pp.514-524.
Najafi, A., 2019. Comparison between staff outsourcing and in-house staffing in food and
beverage operations at hotel Kämp.
Salam, M. A., 2017. The mediating role of supply chain collaboration on the relationship
between technology, trust and operational performance. Benchmarking: An
International Journal.
Sen, A., 2017. Pathways to Deforestation-Free Food: Developing supply chains free of
deforestation and exploitation in the food and beverage sector.
Shih, T. Y., 2017. An empirical study of food and beverage chains' internationalisation:
advancing intangible resource theory and research. European Journal of International
Management. 11(6). pp.660-687.
Sonawane, G., 2020. Food and Beverage Service.
Špička, J., 2018. Dynamic effects of public investment support in the food and beverage
industries. Agris on-line Papers in Economics and Informatics. 10(665-2018-3619).
pp.91-110.
Weber, C., 2019. Operational Efficiency in the Food and Beverage Industry Through Sustainable
Water Consumption.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production. 195.
pp.963-977.
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