Report: Interrelationship between F&B Operations - Real Greek

This report examines the interrelationship between various Food & Beverage (F&B) operations within a restaurant, using The Real Greek Bankside as a case study. The study begins with an introduction outlining the research aim, objectives, and questions. A literature review explores the basic operations of an F&B department, including purchasing, menu planning, daily operations, and food service hygiene, and their significance in restaurant performance. The research methodology is described, followed by data analysis and interpretation of the findings. The report highlights the importance of coordination between different F&B functions, such as maintaining food quality, balancing demand and offerings, and ensuring customer satisfaction. The conclusion summarizes the key findings and offers recommendations to improve the interrelationship between F&B operations, ultimately aiming to enhance the overall quality of performance at The Real Greek Bankside. The report emphasizes the interconnectedness of these operations and their impact on customer experience and business success.

Interrelationship
between F&B
Operations at a
restaurant
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CONTENTS
Contents...........................................................................................................................................2
CHAPTER 1: INTRODUCTION....................................................................................................3
Overview of the study..................................................................................................................3
Background of the investigation..................................................................................................3
Aim:.............................................................................................................................................4
Research Objective:.....................................................................................................................4
Research questions.......................................................................................................................4
1.5 Structure of report..................................................................................................................4
CHAPTER 2: LITERATURE REVIEW.........................................................................................5
The basic operations of Food & Beverages department within a restaurant...............................6
The significance of food & beverages operations within the performance of a Real Greek
Bankside......................................................................................................................................7
The relationship between different operations of food and beverages department of Real Greek
Bankside......................................................................................................................................8
CHAPTER 3: RESEARCH METHODOLOGY.............................................................................9
CHAPTER 4: DATA ANALYSIS AND INTERPRETATION...................................................13
Data interpretation.....................................................................................................................16
CHAPTER 5: CONCLUSION & RECOMMENDATIONS........................................................24
Conclusion.................................................................................................................................24
Recommendation.......................................................................................................................25
REFERENCES..............................................................................................................................26
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CHAPTER 1: INTRODUCTION
Overview of the study
The food and beverages department within a restaurant is its integral place which is
responsible for ensuring the systematic distribution of food and beverages to the customers as per
their demand who visit the restaurants. The majority of sales of a restaurant is depend over the
performance of food and beverages department as it is responsible for forming up a better
experience of customers throughout their visit (Dopson and Hayes, 2015). When the customers
are being served with more efficiency then their remains the opportunity to get a revisit from
them in near future and their suggestions or reference of restaurant to family or friend that are in
their reference group. Hence, it is very crucial for a restaurant to focus more toward ensuring a
high-quality work and practices within the food and beverages department so that it represent the
maximum of sale. But for achieving the high-quality work within the department it is essential to
maintain a coordination and appropriate connecting between several different functions that are
operates within the food and beverages department. This is so because it involves the efforts of
different operations in order to form up a better execution of food and beverages related function
(Maier, 2016). There remains a inter relationship between several different operation of food and
beverages, department as they coordinated performed operations due to their inter dependency
over one another. Hence in order to further determine the interrelationship between the different
operations of Food and Beverages department this investigation is conducted by considering a
London restaurant named as The Real Greek Bankside restaurant.
Background of the investigation
The operations performed under food and beverages department of a restaurant plays a
significant role in overall performance of the restaurant. The customer satisfaction as well as
market performance of a restaurants is wholly depending over the consistency and inert
connectedness within the several operations performed under food and beverages depart5ment.
Hence in order to determine the inter connection between the operations within food and
beverages department and their influence on the overall performance of a restaurant this study is
conducted (Repetti and Roe, 2018). For performing this investigation, The Real Greek Bankside
restaurant is taken into consideration which is a Grecian cuisine restaurant that provide its
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services within London and very much known among customers out there due to its authentic
taste of Mediterranean along with the edgy interior design. It offers a menu with wider options
along with tasty hot as well as cold mezes that served with straight from the grill (Sudhagar and
Rajendran, 2017). This restaurant is well known for its management and customer satisfaction
which would be a positive factor and support in determining the interconnectedness among the
operations performed under food and beverages department.
Aim:
To investigate the interrelationship between Food & Beverages operations within a
restaurant. A study on The Real Greek Bankside
Research Objective:
 To study about the basic operations of Food & Beverages department within a restaurant.
 To identify the significance of food & beverages operations within the performance of a
Real Greek Bankside
 To determine the relationship between different operations of food and beverages
department of Real Greek Bankside
 To recommend several actions to be taken for improve the interrelationship between
operations of food & beverages department to enhance the quality of performance.
Research questions
 What are basic operations of Food & Beverages department within a restaurant?
 Explain about the significance of food & beverages operations within the performance of
a Real Greek Bankside?
 What is the main relationship between different operations of food and beverages
department of Real Greek Bankside?
 What are several actions to be taken for improve the interrelationship between operations
of food & beverages department to enhance the quality of performance?
1.5 Structure of report
The structure of report represents the blue print of the activities that are going to be
performed within an investigation (Lee, 2015). In context to present research, for determining the
interrelationship between different operations of Food & beverages department, the project is
divided into 5 main concepts which are mentioned below:
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CHAPTER 1: INTRODUCTION – This is the first section of project which provide an
overview about the whole research regarding what it is all about that provide an understand
regarding the subject matter over which an investigation depends. Despite of this, it also presents
the main aim, objectives and relatable questions over which the whole investigation is focused.
CHAPTER 2: LITERATURE REVIEW – This is the second section of an
investigation which focuses toward assessing the already available information about the
research area in order to determine the nature as well as basic understanding about the
investigation (Kotas, 2014). In this section the investigator gathers information from the view
point of several scholar and then critically evaluate to develop understanding through already
available information by considering all the major aspects.
CHAPTER 3: RESEARCH METHODOLOGY – This section main talks about the
several tools, approaches, methods of techniques available and used by the researcher in order to
conduct the activities involved within eth investigation. This section considers to be more crucial
as it support the researcher in presenting a view about the reliability and validity of the study as
the method, they choose provide an idea to the reader regarding how effective an investigation.
CHAPTER 4: Data analysis and interpretation – In this section the data gathered with
the help of primary or secondary sources get arranged and then analysed in order to convert it
into meaningful information so that appropriate findings can be presented. This section also
supports the researcher in drawing out valid conclusion that help in resolving the issue for which
investigation performed.
CHAPTER 5: CONCLUSION AND RECOMMENDATION – Under this segment of
research, on the basis of gather and analyse data will be presented in meaningful information
which is represented as the summary of findings. Other than this the recommendations will also
be provided over the issue which is being focused in this research in the form of solution to these
issues.
CHAPTER 2: LITERATURE REVIEW
Literature review is considered to be that section of an investigation which put emphasis
toward gathering the information which is already available about the research area in order to
critically review the view point of several authors or scholars. This in turn support the
investigator in developing an understanding about the nature of study so that further action plan
or direction for investigation can be set up based on this basic understanding.
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The basic operations of Food & Beverages department within a restaurant
As per the information provided by Altan, M. and Demen-Meier, C., 2014, the food and
beverages department plays a significant role within a restaurant by providing services to
customer in line with their demand and expectation with the restaurant. Apart from providing
food and beverages to its customers of their choice, the food and beverages department has its
own operations which are not much known to much people. The several operations performed
within the food and beverages department of a restaurant area mentioned below:
Purchasing food and beverages: - As the main function of food and beverages
department is to offer drinks and eatables to the customers, hence it become more important for
them to keep the ingredients already available for potential demand so that it can be offered
without any kind of issues. Therefore, the purchasing process mainly involve the identification of
ingredients, drinks, food etc. required, order them by finding reliable sources.
Planning menu: - In planning menu the food preferences of consumers plays a significant
role and an effective planned menu support a restaurant in earning higher revenue and keeping
customer satisfied so they visit again (Wang, 2016). It not only involves designing what cruising
or drinks required but it is designed while considering all the items that remain highly in demand
of customers so that maximum satisfaction can be achieved. This planning also involve budget
estimation so that nothing get out of the boundaries that results into the cost of company.
Maintain daily operations: - The Stewarding department support a lot to food and
beverages operations as inappropriate management of these operations have a direct influence
over the functioning of food and beverages department. This functional segment is responsible
for cleaning and organising eth environment within the kitchen so that work can be performed
effectively. In addition to this it is also responsible for ensuring that there remains a perfect
cleanliness in term of all the service area within food and beverages department, maninta8ining
dishwash machine, forecasting the labour required and cleaning supply needs etc. These all
support in performing eth operations of food and beverages department efficiently.
Food service hygiene: -Hygiene is consider to be a key element in order to [provide
customer an environment of comfort and relaxing. Employees have to maintain a regular work
while using food and preparation utensils, hence they must be provide with adequate training ion
order to ensure that there must a well maintained hygiene by the staff members so that restaurant
can provide health and hygiene surety to its customers (Perramon, and et. al., 2014). These all
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support in ensuring that a restaurant become able to develop its positive brand image within the
market place and be able to keep its customers happier.
The significance of food & beverages operations within the performance of a Real Greek
Bankside
According to the view point of Owens, E. and Baqir, N., 2014., offering of food services
effectively is consider to be most typical task within a restaurant as each individual is different in
term of there taste and preferences so the restaurant has to execute its work accordingly. There
are number of operations that perform within a restaurant which require a proper coordination in
order to get appropriate outcome of its. These operations holds up a major significance in growth
and expansion of a restaurant which can be understood using following points,
 Making customer satisfied: - The food and beverages operations plays a significant role
within the performance of a restaurant by keeping customers satisfied with the offerings.
This is so because the main role of food and beverages department is to cook food, serve
beverages, managing buffets, providing things in appropriate hygiene etc. The manner in
which or efficiency that maintains within execution of such operations plays a significant
role in enhancing the performance of restaurant that in turn keep customers satisfied.
 Providing high quality food: - The operations of food and beverages department when
managed properly support in enhancing the quality of food (Moorthy and et. al., 2017).
When their remains a coordination between the different operations of department like,
all the material remain available in kitchen on timely manner, proper execution of work
as per the standard of industry, maintaining hygiene, minimising the wastage etc. all are
the function of department and with its proper maintained quality of food can be
managed.
 Balance between demand and offerings: - Food and beverages department also plays a
significant role within offering the customers food and beverages as per their demand.
This department held responsible for regularly evaluating the pattern of customers
demand and arrange material accordingly by regularly reviewing the material available
and things that required to be supplied (Alberca and Parte, 2018). These all support in
ensuring that each work can be performed in timely manner and a balance between eth
customers demand for food as well as material available can be managed. This in turn
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help in keeping the customers happy with the service and at the same time also support in
ensuring that it become able to achieve competitive advantage at marketplace.
The relationship between different operations of food and beverages department of Real Greek
Bankside
As per the view point of Najafi, A., 2019 food and beverages department involve a range
of operations that perform under it and which remain interconnected to one another as one
operation cannot get accomplished within the another one. Hence the operations are
interdependent and share a link between them in order to execute a particular role effectively.
There are certain operations involve within department such as kitchen process, hygiene
operations, stock management etc. these all are the operations that perform co-ordinately for
ensuring the overall performance of food and beverages department. In the Real Greek Bankside
restaurant these functions are related in following manner,
Order taking and arranging: - Under this the staff members take order from the
customer and then interact with other operational staff such as kitchen experts in order to ensure
that the ingredients are available to present food demand by customers (Bujisic, Hutchinson and
Parsa, 2014). Other than this there is also an interaction for kitchen stewarding area to ensure that
crockery, cutlery and glassware are available to serve the customers.
Setting up buffet: - In order to set up buffet as per the requirement of customers it is
crucial for the staff to discuss it with the manager regarding the event for which the tables are
being booked by customers. As per this information it has to interact with kitchen staff in order
to get all the utensil adjust over table as per the occasion, arranging food order, hygiene experts
for cleaning and arranging things clearly etc.
Stock management: -This is also considered to be a crucial function of food and
beverages department which focuses toward ensuring that each material or stuff remain available
to the kitchen of restaurant so that they would be able to offer food as per the demand of
customers without any kind of delays (Lee, Lee, Chua and Han, 2019). For this it requires to
maintain a regular interaction with the waiters, kitchen staff etc. in order to get an idea about
kind of order they receive from customers and material required within restaurant.
Hence, all the functions performed under food and beverages department are
interconnected which requires a management of proper coordination and communication
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between different operations of department so that each action can be performed in effective
manner.
CHAPTER 3: RESEARCH METHODOLOGY
Research methodology is that section of an investigation which present a detailed
information regarding the number of methods, approaches or tools used within that particular
investigation in order to execute activities involve within it (Mackey and Gass, 2015). These all
support in collecting, evaluating, choosing and presenting the information that are related with
the study for conducti8ng the research in defective manner. This section of an investigation
support the investigator to choose most appropriate method or approach out of available one so
that appropriate outcome can be extracted. The tools and techniques used for performing this
investigation is mentioned below:
Research philosophies: - It is defined as some beliefs in term of nature of reality and
knowledge that is consider by the investigator while performing the study. The research
philosophies that are mainly consider by the scholars are positivism and interpretivism (Omland
and Thapa, 2017). From these the interpretivism philosophy is one which focuses toward
studying and understanding the human perception much effectively and then evaluating them as
per the requirement of research objective. On the other side the positivism philosophy is one
where the knowledge remain independent to the study area and contain several hypothesis over
which gathered information is analysed for proving them right or wrong. From these, positivism
philosophy will be taken into consideration as it supports in evaluating the quantified or
numerical data in much effective manner which also support in ensuring the accuracy of data.
Hence, this philosophy will support in evaluating the larger amount of data and concluding it
with more accuracy in line with the research objectives of this study.
Type of investigation: - This section is about the method used for gathering the
information regarding a particular area of study that support in developing a better understanding
about it. This remains crucial for an investigator to choose method wisely as it may influence the
level of accuracy and reliability about data (Taherdoost, 2016). The investigation is mainly
consisting of two methods such as qualitative and quantitative. Among these two quantitative
methods is used for this study as it help in gathering the information in quantified form and
presenting it in more consisted form which is much easier to analyse and present findings with
accuracy.
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Research approach: - It support in analysing the gathered information so that
appropriate findings can be presented to resolve the issues from which an investigation has been
performed. There are mainly two type of approaches such as inductive and deductive. Among
these deductive approaches will be used for this project as it helps in evaluating the quantitative
data and present with the most appropriate information in line with the aims and objectives of the
study.
Sources of data collection: - It refers to the process of collecting information over the
variable of interest in appropriate manner so that researcher would be able to answer the research
questions (Walliman, 2017). There are mainly two type of sources through which information is
mainly gathered within a study such as primary and secondary. From conducting this
investigation over analysation of interrelationship between Food & Beverages operations boteh
the sources will be used, as secondary data help in evaluating already available information and
primary study help in gathering fresh information. So that by comparison of new as well as old
data appropriate findings can be presented. In primary study, the fresh and new information is
collected from direct sources which is not yet been gathered by any person before. For gathering
primary information questionnaire will be used. On the other hand, secondary sources of data
collection are one where information regarding current area of study is already available
published by several other researcher. For gathering secondary information, the online sources
such as books, journals, articles, web pages etc. will be used in this study.
Sampling: - It is referring to the process of selecting group of people out of whole
population in order to gathered information about the particular topic if concern. There are
mainly two methods used for sampling such as probability and non-probability. Among them the
probability sampling method will be used where respondents will be selected using random
method (Kumar, 2019). The probability sampling is used as it allow the investigator in providing
equal opportunity to people involve in population for being selected so that respondents size is
chosen more wisely within an partial behaviour which support in getting genuine information
that increase the reliability of data (Wiek and Lang, 2016). The sample size for this study will 20
employees of The Real Greek Bankside restaurant.
Data collection tool: - This section contains information regarding the number of tools
or techniques that can used by investigator in order to perform investigation effectively. The
number of tools used for study are case study, questionnaire, interview, focus group etc. But in
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order to conduct this study questionnaire will be used as it support in gathering information from
larger number of people at a time (Tuohy and et.al., 2013). This make it easier to interpret the
view point or findings of investigation so that appropriate outcome can be extract. The
questionnaire for this report so mentioned below:
Questionnaire
Q1. Do you have basic understanding about the functions performed by food & Beverages
department?
a) Yes
b) No
Q2. According to you, what are several operations that are being performed under Food &
Beverages department of a restaurant?
a) Purchasing food and beverages
b) Planning menus
c) Maintaining food serving hygiene
d) Cost control and budgeting
Q3 Among the below given options, which one is the most crucial role that support food &
beverages department of The Real Greek Bankside to improve its performance?
a) Managing food & beverages stock
b) Ensuring proper hygiene & cleaning
c) Controlling day to day practices
Q4 Do you think that effective management of operations within Food & Beverages department
of a restaurant help in enhancing the customers satisfaction?
a) Yes
b) No
Q5 According to you, what actions must be taken by management of The Real Greek Bankside
in order to improve the operational quality of F&B department?
a) Improve order time and accuracy
b) Provide training to staff
c) Work toward reducing wastage
d) Simplify inventory management
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Q6 Do you think that operations involve in Food & Beverages department are interlinked with
one another?
a) Agree
b) Disagree
Q7 In what manner the strong interrelationship between operations of Food & Beverages
department of The Real Greek Bankside help in improving customers experience?
a) Well managed activities
b) High quality services
c) Pleasant atmosphere to customer
Q8 As per you view, in case any issue arises within the F&B department then it must be
communicated to top level management or must be handled at floor only?
a) Must communicate
b) As per issue concern
c) Not always
Q9 As per your view point, does The Real Greek Bankside required to increase operational
section in F&B department for enhancing its performance?
a) Yes
b) No
Q10 As per your view point, what are the major significance that The Real Greek Bankside get
with effective management of interrelationship between operations of food & beverages
department in term of restaurant performance?
a) Variety in menu
b) Customer satisfaction
c) Improvement in performance
Q11 Do you think, that consistency within the relation between operation of F&B department
help in improving overall performance of The Real Greek Bankside?
a) Yes
b) No
Q12 As per your perception, what are several challenges that get faced by The Real Greek
Bankside in managing its Food & Beverages operations?
a) Fragmented supply chain
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