Managing Food & Beverage Operations: London Barge East Report

This report delves into the crucial aspects of food and beverage (F&B) management, focusing on the London Barge East restaurant. It begins by highlighting the importance of effective management in creating brand value and outlines the essential skills required of a manager, such as problem-solving, multitasking, and performance appraisal. The report then examines the legal requirements and standards necessary for F&B outlets, including food service licenses, food storage and packaging regulations, employee cleanliness and safety protocols, and registration and sanitary permits. The conclusion emphasizes the significance of adapting to industry trends, ensuring food quality and safety, and adhering to legal frameworks to attract customers and foster loyalty. References to relevant research papers are also included, providing a comprehensive overview of F&B management practices.

MANAGING FOOD &
BEVERAGE OPERATIONS
London Barge East

TABLE OF CONTENT
• Introduction
• Demonstrate professional food and beverage management skills within a food and beverage
organisation.
• the legal requirements and standards needed in outlets
• Conclusion
• References

INTRODUCTION
• The managers make effective efforts to create
brand value of the restaurant. The manager plays a
role of supervisor which will take care of all
responsibilities of the tasks associated with the
food processing. This requires many essential
qualities that a manager must have inherited to
ensure continuous growth. For this a manager
needs to tackle the problems with the help of the
skills and apply them at the right time when
needed.

DEMONSTRATE PROFESSIONAL FOOD AND
BEVERAGE MANAGEMENT SKILLS WITHIN A FOOD
AND BEVERAGE ORGANISATION.
• Problem Solving & Conflict
Management
• Flexibility and Multitasker
• Performance Appraisal

THE LEGAL REQUIREMENTS AND STANDARDS
NEEDED IN OUTLETS
There are certain legal requirements that a restaurant needs to complete and ensure that the
standards are fulfilled. Restaurant manager and owner have the responsibility of meeting these
requirements which are as follows:
• Food Service Licence
• Food Storage and Packaging
• Employee Cleanliness and Safety
• Registration and sanitary Permits

CONCLUSION
From the above report it can be concluded that food and beverages are the important department in
any restaurant and the customers are served according to their needs and wants. By checking the
grades of restaurants, it is identified which of the restaurant is serving better to the customers and
providing hygienic and quality food. It is important to study the current and future trends for
effective working of the restaurant and identifying if there are any loopholes in the functioning of
the restaurant. It is also important to follow the legal frameworks to start a restaurant. Moreover,
there are strategies that attract more customers and increase the loyalty of customers.

REFERENCES
• Ranadheera, C. S., and et, al., 2020. Microbial Safety of Nonalcoholic Beverages. In Safety Issues
in Beverage Production (pp. 187-221). Academic Press.
• Self, D. J., 2017. Risk Managing Food Safety: Comparing the Enforcement of Food Safety
Regulation in the UK and Germany (Doctoral dissertation, King's College London).
• Taoukis, P. and Tsironi, T., 2016. Smart packaging for monitoring and managing food and beverage
shelf life. In The stability and shelf life of food (pp. 141-168). Woodhead Publishing.
• Rezitis, A. N. and Kalantzi, M. A., 2016. Investigating technical efficiency and its determinants by
data envelopment analysis: An application in the Greek food and beverages manufacturing industry.
Agribusiness. 32(2). pp.254-271.