Exploring Food & Beverage Operations: Business Types, Ratings, Trends

This presentation provides an overview of managing food and beverage operations, detailing various business types within the industry, including fine dining, traditional restaurants, bars, cafes, themed restaurants, and ethnic eateries. It explores national and international rating systems like the Michelin star system and binary rating, explaining how they impact restaurant evaluations. Furthermore, the presentation discusses current and future trends, such as zero waste and healthy eating, and their influence on food and beverage businesses, highlighting how adapting to these trends can lead to customer satisfaction and competitive advantages. The presentation concludes by emphasizing the importance of diversifying business ranges and leveraging rating systems to enhance the food and beverage industry, with references to studies on healthy food retail strategies and recent trends in hotel food and beverage services. Desklib provides past papers and solved assignments for students.

MANAGING FOOD & BEVERAGE
OPERATIONS (H/616/1793)

TABLE OF CONTENTS
 INTRODUCTION
 MAIN BODY
 CONCLUSION
 REFERENCES

INTRODUCTION
 Food and beverage organisation are mainly serving large number of consumers
with providing various services.
 These business mainly contribute to the large level which contribute in the
economy.
 This presentation provide details about the different types of businesses
within the food and beverage industry.
 Further explaining rating systems used at national and international level.
 Lastly describing about current and the future trends impacting food and
beverage businesses.

TYPES OF BUSINESSES WITHIN THE FOOD
AND BEVERAGE INDUSTRY
 Fine dining
 Traditional restaurants
 Bars and pubs
 cafes:
 Themed restaurants and bakeries
 Kebab and ethnic restaurant

DIFFERENT RATING SYSTEMS USED AT
NATIONAL AND INTERNATIONAL LEVEL
 According to the Michelin star rating system for the restaurants, restaurants receiving the zero
stars to three stars.
 The high quality and cooking case gets one star.
 also with the excellent cooking worth the colour gets two starts.
 also the exceptional cuisine serving best taste results in achieving three stars.

CONTINUED
 Further, using the binary rating system as by providing the rating with numbers
as 1, 0, -1.
 Likes is mainly equivalent to 1 and dislikes equivalent to -1.
 With 1 helps in deserving the good rations on online platform for the
restaurants and -1 rating is not preferable to visits the restaurant.

CURRENT AND FUTURE TRENDS AFFECTING
THE FOOD AND BEVERAGE BUSINESSES
 Current and future trends such as zero waste
 Also healthy dieting and eating fresh and meat free food are affecting food and
beverages businesses in positive and negative manner both.
 Because if company use these current trends then they are able to achieve
customer satisfaction while on the other side.
 If company does not follow these trends and does not able to fulfil the demand
of customers then they cannot achieve competitive advantages.
 The that Different types of food and beverage businesses have adapted these
current and future trends.
 such as technology, minimizing food waste in order to maintain sustainability.

CONCLUSION
 From the above presentation it can be concluded that different types of the
business in the F& B helps in gaining various revenues.
 as by diversifying its range of business also various trends affects the food and
beverage industry.
 With using the Michelin and binary rating systems helps in rating the
restaurants in national and international level.

REFERENCES
 Blake, M.R., Backholer, K., Lancsar, E., Boelsen‐Robinson, T., Mah, C.,
Brimblecombe, J., Zorbas, C., Billich, N. and Peeters, A., 2019. Investigating
business outcomes of healthy food retail strategies: a systematic scoping review.
Obesity Reviews. 20(10). pp.1384-1399.
 Ostapienko, M. and Ivanova, M.G., 2020. Michelin Star System in the Perceptions of
Ukrainian
 Miller, D., 2020. Recent trends in hotel F&B that could be long-lasting.
Chefs. Yearbook of Varna University of Management. 13. pp.178-190.