Food and Beverage Operations: Industry Analysis and Technology Report

This report provides a detailed analysis of the food and beverage industry, examining various aspects of its operations and trends. It begins by exploring different types of businesses within the industry, such as restaurants and catering services, and discusses the advantages and disadvantages of each. The report then delves into the rating systems used in the industry, including hotel and Michelin stars, highlighting their significance. A crucial section focuses on current and future trends affecting food and beverage businesses, such as food safety, plant-based diets, and the use of technology. The report also compares and contrasts operational and marketing technologies, emphasizing their role in attracting and retaining customers. Furthermore, it analyzes factors influencing consumer decisions and strategies for building customer loyalty. The analysis draws on the example of Rules Restaurant in London, a historical establishment, to illustrate key concepts. The report concludes with a summary of the key findings and provides references for further research.

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................2
TASK 1............................................................................................................................................2
P1. Different types of businesses within the food and beverage industry...................................2
P2. Different rating systems used for the food and beverage industry........................................4
P3. The current and future trends affecting food and beverage businesses.................................4
M1................................................................................................................................................6
D1................................................................................................................................................6
TASK 2............................................................................................................................................6
TASK 3............................................................................................................................................6
P6. Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.........................................................................6
M3................................................................................................................................................7
TASK 4............................................................................................................................................8
P7. The factors which influence the consumer’s decision...........................................................8
P8. Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base...............................................................................................................................9
M4................................................................................................................................................9
D3..............................................................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11
1

INTRODUCTION
Food production is that activity which is related to performing the functions in order to
prepare the food by using different methods tools and techniques (Chowdhury, 2020). This
involves processing of raw material into the cooked and transformed manner to prepare a tasty
dish which can be used to satisfy the needs of an individual. In context of this report it is based
on rules restaurant London. It is UK oldest trust which is operating from 1789 within London. In
current report consists discussion about the different type of business within the food and
beverage industry there is also a discussion about the rating system which can be used by the
food and beverage industry for stock along with this there is also a discussion about the current
and future trends which will impact the food and beverages business. This report also consist
discussion about comparison between different operational and marketing technology which can
be used under food and beverage industry. There is also discussion about different factors which
will influence the customer decisions as an analysis of strategies within the food and beverage
industry in order to maintain the customer base.
TASK 1
P1. Different types of businesses within the food and beverage industry
Business Description Advantages Disadvantages Examples
Restaurants Business is
popular type of
business within
food and
beverage
industry. This is
because it
consists different
functions which
are helpful in
targeting the
audience as well
as providing
Major benefit of
using restaurant
business is
related to the
advantage which
the supplier
within this
industry get by
using and fixed
channel for
reducing the food
and services by
using different
Major
disadvantage or
limitation of this
business is
related to change
is within
functions where
business has to
change after a
particular period
of time.
Example of this
kind of business
is Aisle which is
providing
restaurant
services within
UK market.
2

satisfaction to the
customer by their
products and
services.
products to
satisfy the needs
of customer.
Contract
catering
This will assist in
improving the
functions within
the contract
catering as well
as targeting the
audience in a
large number
(Najafi, 2019).
Major benefit of
using contract
catering to the
organisation is
that it provide
working
environment
where economy
of scale can be
achieved.
Major drawbacks
of using this
system is that it
consume long
time to become
an appropriate
business with
larger orders.
There are
number of
catering services
within UK which
provide service
in this industry
and can be
example of this.
Casual dining Casual dining
that part of food
in and beverage
industry which
provides services
in order to
assisting
effective
facilities to the
customer in order
to meet their
requirements for
food and
services.
Accordance with
this benefit from
the services to
target audience
attract the
customers by
using appropriate
services which
provide higher
benefit.
Drawback of
casual dining is
related to the
cost which has to
be implemented
by the in order to
develop as
function as a
casual dining.
Contacts of the
present time
there are a
number of
famous
organisations
which are
performing the
function and the
casual dining
which of a
different kind of
production
services.
Food production is that part of economy which is related to using appropriate functions in
order to manage the food and produce food that food products for staff in this there are different
3

types of organisation which are working according to the requirements as well as performing the
function in accordance with the needs. This help in fulfilling the demands and requirement for
managing a function and achieving results in optimistic way.
P2. Different rating systems used for the food and beverage industry
In context of food production industry it is identified that there are a number of rating
systems which are used by the organisations in order to raise their products and services for staff
this is an essential function for each and every organisation which is performing within this
industry in order to attract the customers as well as from both the functions of organisation for
staff in context of rules hotel London it is identified that this is also following appropriate system
which help the organisation in maintaining the customer base as a tracking number of customers
(Erbas, 2019).
Hotel stars: Hotel star rating system that function which basically utilised by the
organisation within the food and beverage industry in order to promote the functions of the
organisation. This rating method is used by the form in order to provide rating to the food
production restaurant and hotels. It consist the rating hotels from 1 Star to 5 stars. This is a basic
benchmarking system which is adopted for rating the restroom according to their services as well
as prices. These stars denote the rest services which provide appropriate system. In context of
rules restaurant London it is a 4 star restaurant which act as an advantage to the restaurant. This
is because here restaurant can provide function according to the four star services which come
under appropriate system of rating.
Michelin stars: This is also act as an rating system which is used by the organisation and
order to determine the quality of the facilities which are provided by the restaurant within the
food and beverage industry for staff it is identified that rules hotel London is providing
appropriate services where organisation is rated 4 star under this holster this helped organisation
in setting a benchmark as well as performing the function by improving its dining services. This
also did not that destroys operating within a good category which provide appropriate cooking
facilities as well as help in improving functions (Widyastuti, Asandimitra and Artanti, 2018).
P3. The current and future trends affecting food and beverage businesses
Products of food and beverages industry it is identified there are a number of a person it is to the
businesses which are operating within this industry. It is also identified that due to the impact of
changing technology as well as various functions there are continuous growth within this
4

industry. In context to the current era it is identified that there are various functions and trends
which has to be followed by the organisations operating within this industry in context of rules
restaurant London, it can also use the current and future trends to meet the requirements and
perform the functions according to it within the industry (Were, Mirich and Marang, 2019).
Current trends
 Front towards food safety and transparency is continuously developing within the current
time. This is because it is a biggest issue for the current time to use appropriate tools and
techniques as well as bring transparency in food production system by providing
information about the ingredients as well as activities which are used by the business
organisation.
 Increase in the demand of plant based meat is also increasing in the current air force star
this is the trend within the market where there is surprisingly increased in the clarity of
these veal meat products for stock this is because health concern of individuals are
increasing continuously where they are using the plant based diet to perform the
functions of healthy diet (Kilibarda, Djokovic and Suzic, 2019).
 Food with high immunity is also increasing continuously. This is because duty import of
covid-19 it is identified that every customer wants that kind of product which help them
in increasing the immunity as well as power to survive with in this pandemic.
Future trends
 Leveraging technology is the future aspect of food industry for start this is because it is
identified that by the use of emerging technology it will help in creating a product services
which are based on innovation with the food for staff here there are a number of systems
which help in producing food products but maintaining the limited resources and fulfilling
the needs of customers.
 Hygiene factor is also trending within the future. This is because it can be identified from
the current situation of endemic covid-19 that there is high demand of those kind of products
and services which come with hygiene factors (Weber, 2019).
 Food and beverages item which are being capable of boosting the immunity of individual
will also be consumed within future. This is because it can be seen that and mixtures covid-
19 and various other will impact on immunity so it is essential for every individual to focus
5

on immunity. This will help in improving the sales of the products and services which
provide assistance to boosting the immunity.
M1.
Due to bad impact of covid-19 it is identified that there are continuous changes in the
trends of food and beverages industry. In accordance with the current business environment it is
suitable for the form to use the major factors such as safety and hygiene. These factors include
various functions such as contactless payment safety measures and various others. These will
help the organisation in performing the function and executing these functions according to the
requirements for staff in context to future trends artificial intelligence and use of robots with
industry is a major factor which is to be considered in order to build the brand image as well as
use the organisational function to better profitability and generating revenue.
D1.
Business organisation is developing different kind of functions which help in analysing the
trends and achieving the business objectives. It is identified that due to continuous changes in the
trends of food production as well as food conception. There is development of methods which
can be adopted by the organisation in order to achieve the business objectives. In order to this
there are different trends within the society which has to be used and must be performed
according to the environment as well as using safety and hygiene within the functions of
organisation for staff contact let's payment artificial intelligence online delivery system are the
factors which has to be considered by the firm in order to meet the requirements of customer.
TASK 2
Covered in PPT
TASK 3
P6. Compare and contrast different operational and marketing technology for a range of different
types of food and beverage businesses
In food production industry is identified at different operational and marketing technologies
which can be used by the organisation which is operating with this industry poster in context of
rules restaurant London it is identified that organisation is operating under the competitive
environment. There are a number of which are operating within London where they are serving
different kind of services.
6

Operational technology Marketing technology
Operational technologies that part of
organisational functioning which is helpful in
meeting the requirements of different
operations. These technologies are related to
developing the functions of organisation as
well as achieving better results by maintaining
balance between order taking as well as
implementing of the orders. In context to food
production industry this is important part
which helps in managing the operations as well
as performing the function according to the
requirements and availability of resources
(Bloom, 2020).
Marketing technologies essential function to
the organisation which provides number of
characteristics in order to perform the function
and identify the customer range in an
optimistic manner. This assists the organisation
in using the social media as well as attractive
the large number of customers. In context to
this it help the organisation in improving its
function by managing the rivalry is within the
environment. This improves the functions of
rules London where it can accomplish its
objectives by performing the functions using
marketing technologies.
One more system which can consider under
this management tool is that it helps in taking
orders as well as endorsements of delivering to
a specific faculty. Operational technology play
important role within an organisation by
processing the oddest as well as managing the
function in computer is manna where it will
save the cost as well as time functioning and
target audience.
Marketing technologies are continuously
changing in accordance with the operational
technology where they perform important role
in achieving better results and functions for
stock these are also helpful in meeting the
requirements as well as maintaining an
appropriate criteria so that organisation can
achieve its objectives while performing the
functions.
M3.
Technology helps as an effective function within development of various food and
beverages business. This is because it is utilised in order to meet the requirements of digital tools
where different administration and awareness work can be performed within this. This is helpful
to the organisation in using the technology in relation to the production processes where it can
use to provide digital menus online payments and various other features which help organisation
in increasing its business and smoothing the operations.
7

TASK 4
P7. The factors which influence the consumer’s decision
In context of food and beverages industries it is identified that customer decision making is
important parts of organisation for staff which has been identified by the organisation and take
decisions according to its first class in context to this there are different factors within the
customer decision-making which will influence the organisation function including food and
beverage industries in context to there are a number of factors which affect the decision making
of customer in context of organisational services and food. These factors are discussed below:
Food quality: quality of food product is a major factor which directly related to the
organisation function as well as customer decision-making. In context of this it is identified that
there are various factors which help in achieving effective and hygiene functions. This is directly
related to the customer satisfaction where it help in maintaining quality as well as analysing the
customer decision in context of organisation (Chen and Voigt, 2020).
Hygiene and safety: in context of food production industry it is also identified that
hygiene and safety of product is major concern of customer which directly impact on the
decision making ability in relation to choosing a restaurant. In context of rules London it is
identified that hotel is using appropriate system where it provide number of opportunities as well
as functions which help in maintaining hygiene and product safety. This also provide better
product to the customers so that they can satisfy the needs and requirements.
Staff services: Service also act as an part of organisational functioning which is related to
providing different services to the customer in order to satisfy the needs and requirements. It is
identified that in context of rules restaurant London it is providing better services to the customer
who help in satisfying the needs and requirements. It is also analysed that services will directly
important decision making of customer as it helped them and satisfying the requirements by user
using the services provided by a restaurant.
It can be evaluated from the above mentioned information but there are various factors
which impact on the food and beverages industry falstaff please tractor has to be considered by
the organisation in order to improve its functions as well as get a competitive advantage with the
marketplace.
8

P8. Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
It is essential for business organisation to adopt different strategies and perform the
functions in an appropriate way so that it can achieve better results. In context of food and
beverage industry there are a number of strategies and tactics which can be followed by the firm
in order to maintain the customer base. In context of rules restaurant London, organisation is
operating with appropriate customer who which helps in achieving results and performing the
function in an appropriate manner.
Discounting and other offers: discounting is a major strategy which can be adopted by the
business organisation which is dealing under the food and beverage industry. Under this
organisation can use to discount on the products and services which are offered by the firm to the
customers. In context of rules restaurant London, it is also offering number of production
services to the customer where appropriate accounting policies can be used by the restaurant.
This help in attracting the customer as well as maintaining an appropriate base of customers by
targeting that particular customer from different segments according to the discounts.
Local events: organising local events is also a factor which can be used by the food and
beverages organisation in order to promote the functions and attracting the large customers. In
context to these rules restaurant London can also use this function where it can use different kind
of local events within London which help in attracting the customers. In these events
organisation can use to put their stalls and provide samples of the products and services offered
by the organisation to the customer.
Email marketing: it is essential part of every organisation which also attract number of
customer toward the organisational function. And this organisation used to send emails to the
customer about the products and services of the firm and attract them toward the organisational.
Under this the major function which can be performed by whose London hotel is that they can
use appropriate content where it they provide number of the organisational production services.
M4.
It is essential for the organisation to formulate effective strategies which will help in
organisational functions as well as attractive the targeted audience in order to provide better
functions within buying behaviour. This help in promoting the organisational system and
9

achieving results in accordance with the requirements so that organisation can maintain
profitability by converting the local customer in loyal customers in order to enhance sale.
D3.
Digital technology is a useful factor which helps in creating appropriate business
environment with the food and beverages industry. This provides different functions and help in
meeting the requirements of organisation. This also promotes the functions which help in
technological development and create a positive Framework according to the organisational
function and purchasing power.
CONCLUSION
It can be concluded from the above mentioned information that there are various factors
which are related to the organisational functions and help in promoting this function according to
the requirements. It is also evaluated that organisation is targeting number of customers within
the market which help in meeting the requirements and performing the function according to it.
There are different kinds of organisational systems which can be adopted in order to develop the
food and products services as well as achieve better results. In context of rules hotel and
restaurant it is essential for the organisation to use this function in order to performing according
to the requirements.
10

REFERENCES
Books & Journals
Chowdhury, M.T. and et. al., 2020. A case study on strategies to deal with the impacts of
COVID-19 pandemic in the food and beverage industry. Operations Management
Research, pp.1-13.
Najafi, A., 2019. Comparison between staff outsourcing and in-house staffing in food and
beverage operations at hotel Kämp.
Erbas, E., 2019. Operational Design as a Framework for Developing Diligence-Based Strategy in
Food and Beverage Operations: A Case Study Approach. Co-Editors, p.196.
Widyastuti, W., Asandimitra, N. and Artanti, Y., 2018. Inhibiting factors of inventory
management: Study on food and beverage micro small and medium
enterprises. International Review of Management and Marketing, 8(1), pp.64-67.
Were S, O., Miricho M, N. and Maranga V, N., 2019. A CUSTOMER-EMPLOYEE
ENCOUNTER: A REVIEW OF CUSTOMER QUALITY CONTROL ON
RESTAURANT FOOD SERVICE. International Journal of Management, Innovation
& Entrepreneurial Research, 5(2), pp.01-10.
Kilibarda, N., Djokovic, F. and Suzic, R., 2019. Food waste management–reducing and
managing food waste in hospitality. Scientific journal" Meat Technology", 60(2),
pp.134-142.
Weber, C., 2019. Operational Efficiency in the Food and Beverage Industry Through Sustainable
Water Consumption.
Bloom, J.D., Edman, T.S. and Ralston, J.N., Bitcork Inc, 2020. Food and beverage item
identification and tracking device and system for improving supply chain logistical
operations and inventory management. U.S. Patent Application 16/565,391.
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.
11