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
1

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
12

b) Rising food cost
c) Inconsistency in managing operations
d) Fluctuation consumer demand
Q13 According to you, which are the several parties that plays a significant role in managing the
relationship within the food & beverages department of The Real Greek Bankside?
a) Manager
b) Suppliers
c) Employees
Q14 What are the several strategies that can be adopted by The Real Greek Bankside in order to
manage the appropriate relationship between operations performed under Food & Beverages
department?
a) Better communication channel
b) Leadership practices
c) Regular work analysis
CHAPTER 4: DATA ANALYSIS AND INTERPRETATION
Data analysis refers to the process of evaluation and analysing the gathered data from
different sources and interpreting it to present the information in more meaningful manner in
support with the research aims and objectives (Mzi, 2017). These ae several strategies that are
used for analysing the data such as coding, trend analysis, thematic analysis, content analysis etc.
The present investigation is based on quantitative method so content analysis will be used for
analysing the data that support researcher in creating themes for each question within
questionnaire in order to analyse one by one fact in more sequential and systematic manner.
Q 1. Do you have basic understanding about the functions performed
by food & Beverages department?
Frequency
a) Yes 18
b) No 2
Q 2. According to you, what are several operations that are being
performed under Food & Beverages department of a restaurant?
Frequency
a) Purchasing food and beverages 6
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b) Planning menus 5
c) Maintaining food serving hygiene 4
d) Cost control and budgeting 5
Q 3 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?
Frequency
a) Managing food & beverages stock 8
b) Ensuring proper hygiene & cleaning 6
c) Controlling day to day practices 6
Q 4 Do you think that effective management of operations within Food
& Beverages department of a restaurant help in enhancing the
customers satisfaction?
Frequency
a) Yes 15
b) No 5
Q 5 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?
Frequency
a) Improve order time and accuracy 10
b) Provide training to staff 4
c) Work toward reducing wastage 4
d) Simplify inventory management 2
Q 6 Do you think that operations involve in Food & Beverages
department are interlinked with one another?
Frequency
a) Agree 14
b) Disagree 6
Q 7 In what manner the strong interrelationship between operations of
Food & Beverages department of The Real Greek Bankside help in
improving customers experience?
Frequency
a) Well managed activities 12
b) High quality services 4
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c) Pleasant atmosphere to customer 4
Q 8 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?
Frequency
a) Must communicate 16
b) As per issue concern 2
c) Not always 2
Q 9 As per your view point, does The Real Greek Bankside required to
increase operational section in F&B department for enhancing its
performance?
Frequency
a) Yes 14
b) No 6
Q 10 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?
Frequency
a) Variety in menu 6
b) Customer satisfaction 10
c) Improvement in performance 4
Q 11 Do you think, that consistency within the relation between
operation of F&B department help in improving overall performance
of The Real Greek Bankside?
Frequency
a) Yes 15
b) No 5
Q 12 As per your perception, what are several challenges that get
faced by The Real Greek Bankside in managing its Food & Beverages
operations?
Frequency
a) Fragmented supply chain 8
b) Rising food cost 4
c) Inconsistency in managing operations 6
15

d) Fluctuation consumer demand 2
Q 13 According to you, which are the several parties that plays a
significant role in managing the relationship within the food &
beverages department of The Real Greek Bankside?
Frequency
a) Manager 8
b) Suppliers 6
c) Employees 6
Q 14 What are the several strategies that can be adopted by The Real
Greek Bankside in order to manage the appropriate relationship
between operations performed under Food & Beverages department?
Frequency
a) Better communication channel 10
b) Leadership practices 4
c) Regular work analysis 6
Data interpretation
Theme 1: Understanding about the functions performed by food & Beverages department
Q 1. Do you have basic understanding about the functions performed
by food & Beverages department?
Frequency
a) Yes 18
b) No 2
Interpretation: - As per the data presented above it has been identified that around 18 out
of 20 employees said through survey that they have basic understanding about several functions
that get performed within the food and beverages department. On the other side, 2 people said
that they are not much aware about all the function involved in food and beverages department
and have basic understanding about some of them that would be helpful for gathering
information in this study. So, from analysis of this data it has been interpreted that majority of
people selected for investigation have thorough understanding regarding operations of food and
beverages department.
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Theme 2: Several operations that are being performed under Food & Beverages department of
a restaurant
Q 2. According to you, what are several operations that are being
performed under Food & Beverages department of a restaurant?
Frequency
a) Purchasing food and beverages 6
b) Planning menus 5
c) Maintaining food serving hygiene 4
d) Cost control and budgeting 5
Interpretation: - From the information which is mentioned above it has been determined
that there are number of operations that are mainly involve within the food and beverages
department of a restaurant. Over these 6 respondents said that purchasing food and beverages is
the main operations, while 5 said planning menu’s is that main operation. On the other side 4
respondents said that the main operation of a food nada beverages department is to maintain food
serving hygiene and 5 respondents said that cost control and budgeting is also one of the main
functions of food and beverages department. From this it has bene analysed that main operation
of food and beverages department is to purchase and maintain stock so that customer demand
can be satisfied effectively.
Theme 3: The most crucial role that support food & beverages department of The Real Greek
Bankside to improve its performance
Q 3 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?
Frequency
a) Managing food & beverages stock 8
b) Ensuring proper hygiene & cleaning 6
c) Controlling day to day practices 6
Interpretation: - There are number of roles that food and beverages department of The
Real Greek Bankside restaurant performed in order to represent best possible services. By
performing investigation over this it has been determined that around 8 out of 20 respondents
17

said that managing stock of food and beverages is the main role, while 6 said maintaining proper
hygiene and 6 said controlling day to day operation is the main tool that support it in improving
performance. From analysis it has been interpreted that majority of responses are toward
managing stock effectively as it supports in keeping the operations align with the requirement of
customers, hence improve performance.
Theme 4: Effective management of operations within Food & Beverages department of a
restaurant help in enhancing the customers satisfaction
Q 4 Do you think that effective management of operations within Food
& Beverages department of a restaurant help in enhancing the
customers satisfaction?
Frequency
a) Yes 15
b) No 5
Interpretation: - From the above-mentioned information it has bene identified that around
15 people said yes that by effectively managing the operations of food and beverages
department, restaurant would be able to improve customer satisfaction. This is so because it
helps in delivering high quality services as per customer demand and expectations. On the other
side 5 respondents said that effective management of operations won’t work until and unless the
quality of food get improved for satisfying customers.
Theme 5: Actions must be taken by management of The Real Greek Bankside in order to
improve the operational quality of F&B department
Q 5 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?
Frequency
a) Improve order time and accuracy 10
b) Provide training to staff 4
c) Work toward reducing wastage 4
d) Simplify inventory management 2
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Interpretation: - From the information gathered regarding the actions to be taken for
improving the operations quality of F&B department it has bene determined that around 10
respondents believe improve order time and accuracy will be effective. While on other side 4
respondents said that it provides training to staff, another 4 said that by reducing wastage and 2
said that by simplifying the inventory management. From analysis of this data it has been
determined that majority of people are in favour of improving order time and accuracy this in
turn saves time and provide appropriate duration to each task get performed on timely manner.
Theme 6: Operations involve in Food & Beverages department are interlinked with one
another
Q 6 Do you think that operations involve in Food & Beverages
department are interlinked with one another?
Frequency
a) Agree 14
b) Disagree 6
Interpretation: - As per the data gathered, it has been analysed that around 14 respondents
out of sample size of 20 employees get agree over the fact that operations involve within the
food and beverages department are interlinked to one another. But on the other side 6 employees
are not agree with this as according to them each operation has its own way of execution or bring
outcome accordingly, hence they are not much interlinked and operations get executed
independently.
Theme 7: The strong interrelationship between operations of Food & Beverages department of
The Real Greek Bankside help in improving customers experience
Q 7 In what manner the strong interrelationship between operations of
Food & Beverages department of The Real Greek Bankside help in
improving customers experience?
Frequency
a) Well managed activities 12
b) High quality services 4
c) Pleasant atmosphere to customer 4
Interpretation: - By performing investigation it has been identified that by maintaining
strong interrelationship between operations of food and beverages department the customer
19

experience can be improved as according to 12 employees it helps in ensuring well managed
activities. On the other side, 4 employees said that it helps in ensuring high quality services and 4
said that it helps in arranging pleasant atmosphere to customer. From eth analysis of data, it has
bene identified that majority of people believe that it help in well management of activities that
further help in aligning the practices as per planned and hence help in enhancing the customer
experience.
Theme 8: Any issue arises within the F&B department then it must be communicated to top
level management or must be handled at floor only
Q 8 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?
Frequency
a) Must communicate 16
b) As per issue concern 2
c) Not always 2
Interpretation: - By gathering the information through this investigation it has been
identified that around 16 employees believe that if any issue get arises within food and beverages
department then it must be communicated to top management as it help in ensuring that each
action remain within the sight of higher authority and control can get maintained. But as per 2
employees this decision must be taken as per the concern of issues if it is big then it must be
otherwise can be handle at floor too. Another 2 respondents said that it is not always
communicated as such issues require quick actions to be taken and delay in taking action toward
such issues may result into a big loss.
Theme 9: The Real Greek Bankside required to increase operational section in F&B
department for enhancing its performance
Q 9 As per your view point, does The Real Greek Bankside required to
increase operational section in F&B department for enhancing its
performance?
Frequency
a) Yes 14
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b) No 6
Interpretation: - By investigating about the increasing or overlapping of operations it has
been asked to employees that The Real Greek Bankside is require to extend its sub segments in
F&B department to make the operations more manageable. Over this 14 people said yes that it
must work toward it as it helps in avoiding the work pressure and also help in improving the
quality of work when it gets management effectively which further enhance performance. On the
others side 6 respondents said that no it must be kept as it is currently managing so that
duplication or error in work can be avoided.
Theme 10: Major significance that The Real Greek Bankside get with effective management
of interrelationship between operations of food & beverages department
Q 10 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?
Frequency
a) Variety in menu 6
b) Customer satisfaction 10
c) Improvement in performance 4
Interpretation: - From the data presented above it has been determining that there are
number of significance that The Real Greek Bankside get with effective management of
interrelationship between operations of food and beverages department of restaurants. Over these
6 respondents said that it help in adding up variety in menu, 10 said that it help in enhancing the
customer satisfaction and 4 said that it help in improving the performance. Through analysis of
data it is interpreted that by managing interrelationship between operations of food and
beverages the Real Greek Bankside restaurant would be able to bring a fluency in its task
performed which in turn help in keeping customer satisfied with the services and at the same
time help in enhancing the market performance by enhancing brand image.
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Theme 11: Consistency within the relation between operation of F&B department help in
improving overall performance of The Real Greek Bankside
Q 11 Do you think, that consistency within the relation between
operation of F&B department help in improving overall performance
of The Real Greek Bankside?
Frequency
a) Yes 15
b) No 5
Interpretation: - Through the investigated data it has been determined that around 15 out
of the 20 respondents said that by maintain a consistency within the relations between different
operations of F&B department it become easier to improve overall performance of restaurants.
This is so because it helps in ensuring that each activity or task get performed as per plan and pre
specified standards which bring up efficiency in work performed. On the other side 5
respondents said no to this as the performance of the restaurant would be improved when an
individual operation performs separately in more effective manner and not as a whole.
Theme 12: Several challenges that get faced by The Real Greek Bankside in managing its
Food & Beverages operations
Q 12 As per your perception, what are several challenges that get
faced by The Real Greek Bankside in managing its Food & Beverages
operations?
Frequency
a) Fragmented supply chain 8
b) Rising food cost 4
c) Inconsistency in managing operations 6
d) Fluctuation consumer demand 2
Interpretation: - There are number of challenges that a The Real Greek Bankside
restaurant may face while managing the Food and Beverages operations. By investigating about
this it is determined that according to 8 employees fragmented supply chain is a major issue,
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while 4 people said that rising food cost is an issue, 6 said inconsistency in managing operations
is an issue and 2 said that fluctuating customer demand is a issue. By analysing all this data it has
been determined that fragmented supply chain is a major challenges where the supply of material
get affected or delayed which in turn influence the further operations of restaurant.
Theme 13: The several parties that plays a significant role in managing the relationship
within the food & beverages department of The Real Greek Bankside
Q 13 According to you, which are the several parties that plays a
significant role in managing the relationship within the food &
beverages department of The Real Greek Bankside?
Frequency
a) Manager 8
b) Suppliers 6
c) Employees 6
Interpretation: - There are number of parties involve within food and beverages
department that help in maintaining a better relationship within operations of departments. By
analysis the gathered data it has bene determined that around 8 people said that manage is a key
party which plays a significant role in forming up a better relationship within function, while 6
said suppliers is the main party and 6 said employees are main party. Through this data it has
bene interpreted that manager is the key person that help in forming up better interrelationship
within different functions of Food and beverages department. This is so because the manager
help in leading, managing and directing the work of employees so by effectively integrating and
aligning the operations it become easier to manage the interrelationship between department
operations.
Theme 14: Several strategies for manage the appropriate relationship between operations
performed under Food & Beverages department
Q 14 What are the several strategies that can be adopted by The Real
Greek Bankside in order to manage the appropriate relationship
Frequency
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between operations performed under Food & Beverages department?
a) Better communication channel 10
b) Leadership practices 4
c) Regular work analysis 6
Interpretation: - Through the investigation performed over the strategies to be used for
enhancing the interrelationship between different functions of food & beverages department, it
has been determined that 10 employees believe effective communication channel will be helpful
in this. While 4 said leadership, practices help in directing the behaviour or interrelationship and
6 said that regular work analysis will be quite helpful in this area. After analysing this data, it has
been determined that better adoption of communication channel will be helpful as it help in
ensuring that each information get circulated in right manner which in turn provide an assurance
that each action get performed in right manner and chances of error or dispute can be avoided.
CHAPTER 5: CONCLUSION & RECOMMENDATIONS
Conclusion
From the above performed investigation it has been identified that food and beverages
department within a restaurant is consider to be its heart which support it in performing well and
achieving maximum customer satisfaction. This is so because the overall performance of a
restaurant depends over the food and beverages department in term of quality of food it provides,
manner in which it treat customers, management of tables and other stuff. All these are the role
and responsibilities of employees working under food and beverages department. On the basis of
these practices a customer forms up its perception as well as experience while its presence within
the restaurant which in turn further influence the image of a restaurant in marketplace. With
effectively managing the quality under these operations, a restaurant can achieve the trust of the
customers which in turn help in achieving the competitive edge at marketplace. By performing
investigation, it has been found out that there are certain role that are crucial for the better
performance of food and beverages department such as managing food and beverages stock so
that there remains a match between demand of customer and supply of food. Another important
function is maintaining hygiene and cleaning which help in providing a positive environment to
customer and controlling day to day activities so that proper execution of work can be ensure.
Despite of this, it has been also determined that the for improving the operational quality fo a
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restaurant certain actions must be taken into consideration such as enhancing the time and
accuracy of orders, providing appropriate training to employees in reacting a certain manner.
Additionally, it must work toward reducing the wastage and try to simplify the inventory
management so that each action gets performed in timely manner. These all support in ensuring
that all the material and plan must be remain aligned so that the demand of customers can be
fulfilled as per their expectation which all contribute toward enhancing the overall performance
of the restaurant. Hence it can be said that the operations involve within the food and beverages
department are interlinked and support in aching maximum efficiency and effectiveness in
operations when its operations get executed all co-ordinately.
Recommendation
From the above gathered information it has been identified that there are number of issues
that The Real Greek Bankside restaurant mainly faces in managing the interrelations between the
operations of food and beverages department. So, in order to achieve a a better interrelationship
within the food and beverages department the Real Greek Bankside restaurant is recommended
to perform following actions,
 The manager of Food and beverages department must focus toward promoting the free
flow of communication among employees so that they interacted directly with one
another and can perform actions co-ordinately which support in bringing a consistency in
relationship of different operations performed under Food and beverages department.
 There must a proper planning of day to day working practices regarding who report to
whom and what would be the sequence of work so that the operations can be executed in
systematic manner while connecting it with other operations that are inter related.
Additionally, a flow chart of work must be created so that their remains a clarity about
what is expected from the employees and what are several functions that are interlinked.
 Democratic leadership style must be adopted by the manager and provide chance to
employees to share their views and take up several decisions by their own. Here the
manager of The Real Greek Bankside restaurant can maintain a positive relationship with
the employees and be able to develop a culture of coordination which help in avoiding
the chances of conflicts and at the same time ensures that employees work with proper
support and help to one another.
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