Food and Beverage Operations: Analysis, Skills and Strategies Report

This report provides a comprehensive overview of managing food and beverage operations. It begins with an exploration of the industry, detailing different types of businesses (hotels, theme parks, fast food, etc.) and their characteristics, including advantages and disadvantages. The report then examines various rating systems (Score on the Doors, AA Rosettes, Michelin stars, and hotel stars) used to evaluate food and beverage establishments. It further covers professional food and beverage management skills, emphasizing the ability to handle problems, communicate effectively, and manage all organizational departments. The report also addresses legal requirements and regulatory standards, as well as comparisons of different operational and marketing technologies. Additionally, it analyzes factors influencing consumer decisions and strategies employed in various food and beverage outlets. The report concludes with a summary of the key findings and provides a list of references.

Managing Food and
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Different types of businesses in food and beverage industry............................................3
TASK 2............................................................................................................................................7
P2 Different types of rating system used for food and beverage industry.............................7
TASK 3............................................................................................................................................8
P3 Covered in PPT.................................................................................................................8
TASK 4............................................................................................................................................8
P4 Professional food and beverage management skills..........................................................8
P5 Legal requirements and regulatory standards that food and beverage service outlets comply
with.........................................................................................................................................9
TASK 5..........................................................................................................................................10
P6 Comparison and contrast of different operational and marketing technology................10
TASK 6..........................................................................................................................................11
P7 Factors that influence consumer's decisions...................................................................11
P8 Strategies that are used in a range of food and beverage outlets.....................................12
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Management of food and beverage operations includes different types of activities that
are related to buying of raw material, allotment of responsibilities to the staff members,
preparation of food items, maintaining quality of food items etc. It is very important for all the
companies who are operating business under hospitality industry to provide such services to their
customers so that they can be retained (Arendt and Zannini, 2013). If it is not possible for the
organisations to operate business appropriately than it will result negatively and affect the
profitability as well as productivity. This project report is mainly based on food and beverage
sector in which different topics have been discussed such as exploration of food and beverage
industry including different styles of food and beverage service outlets, rating system and current
trends in the industry. Demonstration of professional food and beverage service standard in a real
working environment, comparison of the ways in which different food and beverage
organisations using technology to improve their efficiency and information of customer
behaviour and motivation and they way in which service industry use this data to maximise
business success have also been discussed under this assignment.
TASK 1
P1 Different types of businesses in food and beverage industry
An employee of a career advisory service have been appointed by a large private school
to provide appropriate career guidance to the students so that they can choose ideal career path
and job (Bovay and Alston, 2018). Hired consultant have chosen a simplest way in which a table
has been formulated to guide the pupil. The table is as follows:
S.
N
o.
Sector Description Advantages Disadvantages Example
Employer
1 Hotel Hotels are mainly
concerned with the
lodging services and
provide
accommodation
Now a days the
business of hotels is
running successfully
as pay scale in hotels
is very good.
Working hours in
hotels is very high
and employees have
to work more than
12 hours.
Inter-
continenta
l is the
biggest
hotel
3

services to the guests. group in
UK and
operating
its
business
successful
ly there.
Website:
www.inter
continenta
l.com
2 Theme
Park
Restauran
ts
Theme parks are the
prefect destination in
weekends and
holidays and they also
provide food and
beverage services.
Profitability of theme
parks is very high as
they have promotion
opportunities (Davis
and et.al., 2018).
There is lack of
career advancement
in theme parks.
Alton
Towers is
one of the
leading
theme
park in
UK.
Website:
www.alto
ntower.co
m
3 Hospital
Catering
Services
The companies who
supply food to
hospitals and set their
menu according to the
patients. Currently
such organisations are
generating good
profits as number of
As Hospital Catering
Services are provided
to the patients hence it
is a good option for
learning and
development because
individuals get chance
of meeting different
Individuals in this
sector may have to
work in rotational
shifts.
OCS
Group is
an
organizati
on who is
successful
ly
operating
4

hospitals are
increasing and they
require hygienic food
for their patients.
people. its
business
and set up
by
Frederick
William
GoodLife.
4 Fast food These are the
organisations who
serves fast food to the
public and attain
higher profitability.
Main advantage of fast
food business is that it
attracts youth and pay
scale in such type of
organisations is very
high.
Employees are
treated as valuable
part in such type of
organisations.
Wimpy is
a fast food
outlet in
UK who
is
successful
ly
operating
business
there. Its
founders
are J.
Lyons and
Edward
Gold.
5 Contract
Catering
The organisations who
supply food and
beverage items on
contract basis are
considered as the part
of contract catering.
There is a opportunity
in contract catering to
broaden the career
(Espiñeira and
Santaclara, 2016).
It requires higher
amount of funds
and more
involvement single
mistake can harm
the business.
Eden
caterers is
the
catering
contract
company
who is
operating
5

business
in UK. Its
founder is
Paul
Milanovic
.
6 Culture
and
Heritage
Food
Services
The food outlets under
this sector offer
traditional food of a
particular country.
Opening such type of
food outlet can help to
enhance profits as it
provides prestige to
the business entities.
Working in such
type of
organisations is not
beneficial for the
individuals as there
is lack of career
advancement.
Aqua
Japanese
is an
organisati
on who is
executing
business
under
culture
and
heritage
food
service
sector.
Founder
of this
organisati
on is
Amano
Takeshi.
7 Casual
Dining
Such type of sector
serve food and
beverage items in
casual atmosphere.
As it is mainly
focused with family
and friends outing
hence there is social
Pay scale in such
type of
organisations is
very low(Ferreira,
Ruby
Tuesday
is a
restaurant
6

able working hours for
employees.
Maier and
Johanson, 2012).
who is
providing
casual
dining
services in
UK.
Founder
and owner
of this
organisati
on is
Samuel E.
Beall.
TASK 2
P2 Different types of rating system used for food and beverage industry
A class room activity is being conducted by the career consultant who has been hired by
the school to guide students. This activity is conducted to discuss different types of grading and
rating systems in food and beverage sector. The rating and grading system help the customers to
choose the best place. Some of the grading methods are as follows:
Score on the doors: It is a promotional program that provide scores to the businesses
who have achieved a good standard for their food items. If an organisation receives good rating
from than this helps to attract large number of customers as they only want to be at such place
who serves excellent beverage and food (Hill and Hill, 2017).
AA Rosettes: It is a type of grading system in which grades are provided to the hotels or
restaurants by an AA inspector who visit the hotel or restaurant. Various things are being
analysed by food investigator that includes testing entire meal, analysing delivery system and the
ingredients that are used by the restaurant to cook food. Five different types of rosette are
provided by the food critiques. These are one, two, three, four, five rosette. All of provided
according to the quality standards and the method of cooking food.
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Michelin stars: It is a grading system in which restaurants are graded according to their
quality of food. One, two and three star rating is used under this rating system. In which one star
dictates a good restaurant, two stars are the sign of excellent cooking and three stars are the
symbol of exceptional cuisine.
Hotel stars: Five different types of stars are provided to the hotels in which customers
analyse that hotel is a good place to stay or not. Following are the stars that are provided to the
hotels:
 One star: The hotels with one star for their pathetic services and bad food quality that
reduce interest of customers (Mellentin and Heasman, 2014).
 Two stars: If a hotel get two stars it means that it does not maintain the standard of food
quality and not performing good in market.
 Three stars: The hotel who is offering good quality food and maintain level of standard
of food quality will be provided three stars.
 Four stars: The very good performing hotel will be rated by four stars and such type of
hotels always be focused with food safety.
 Five stars: The hotel with excellent food and services are provided five stars and the
standards of such hotels is very high.
TASK 3
P3 Covered in PPT
TASK 4
P4 Professional food and beverage management skills
In all the organisations who are working under food and beverage sector it is very
important manage the restaurant or hotel appropriately so that it can result in higher profits and
enhanced productivity. Following are the skills that are required to manage this appropriately:
 Skills to deal with sudden problems that ,may take place and affect businesses. These
problems are high number of customers, insufficient ingredients and conflicts among
staff members.
 Good communication skills of the manager and other higher authorities so that they can
directly communicate with customers and listen their issues in order to resolve them
effectively.
8

 Proper management in all the departments of the organisation.
 Allotment of appropriate funds and responsibilities to the different divisions of the hotel
or restaurant so that all the activities can be executed.
 Keeping track record of all the tasks that are performed by staff members so that it can be
assured that it has been accomplished successfully.
 Determining customer's needs and demands and offer them such food items that they are
willing to buy.
 Making modifications in the food items so that it can fit to the taste of customers.
All the above described skills are required for all the business entities so that they can
fulfil all the legal requirements and follow the regulatory standards.
P5 Legal requirements and regulatory standards that food and beverage service outlets comply
with
There are various type of legal requirements and regulatory standards that are required to
be followed by the organisation who are operating business under food and beverage sector. For
all the hotels and restaurants it is very important to follow all of them as it can help to execute
the business successfully. Following are the legal requirements and regulatory standards:
 Food safety act 1990: This act is guiding all the food outlets who are executing their
business in market. It directs hotels and restaurants to prepare food safely and always
focus on hygienic factor. For all the food outlets it is very important to assure the food
quality as it can help to increase the number of customers.
 Food hygiene regulations 2006: According to this act all the organisation who are
concerned with food delivery or preparation activities should make sure that they conduct
all of them in hygienic way. If a hotel is not working according to this act than legal
bodies can take strict action against them.
 Food safety act 2013: It is the modified version of food act 1990 and it has increased the
strictness of the food safety as most of the hotels were not taking the old act seriously.
According to this act the restaurants should focus on consumer health and provide them
such facilities that are highly safe and wont harm their health. Main goal of this act is to
reduce the cases of food poising.
 HACCP: It is Hazard analysis and critical control point which is a law and a systematic
approach toward food safety. It was imposed by legal food authorities of UK in which
9

hotels and restaurants are guided to cook food with higher level of safety (HACCP,
2010).
All the above described acts and laws are required to be followed by all the organisations
who are operating business under food and beverage sector.
TASK 5
P6 Comparison and contrast of different operational and marketing technology
Most of the organisations are currently using different types of operational and marketing
techniques in order to enhance their profits a comparison and contrast of both the techniques are
as follows:
Basis Operational techniques Marketing techniques
Meaning: Operational
techniques are related to the
business execution in which all
the operational activities are
performed by the employees.
Meaning: All the promotional
activities are considered as the
part of marketing techniques in
which new and innovative
ways are used to market
products or services.
Hotels and restaurants Payment technology: All the
hotels and restaurants may
adopt new and innovative
payment methods for the
purpose of reducing work load
of staff members. It is very
beneficial or customers also as
their time for making payment
will also get reduced.
Social media: It is the
simplest and cost saving
method for conducting
marketing activities because
organisations only have to
make a page online and than
make regular posts regarding
the services. It will help to
reach large number of people
in order to promote business
(Wood, 2018).
Cafe Personnel records: The
managers can keep record of
Websites: Most of the large
cafes promote them self on
10

each person who is working in
the cafe so that their
performance can be measured
in order to provide them
benefits.
their own websites. Customers
may get detailed information
about the company on the web
sites.
TASK 6
P7 Factors that influence consumer's decisions
There are various factors that are used by an organisation in order to influence the
decision of customers on the food and beverage items. The factors are recorded in below
mentioned table:
Influencing factors Description Starbucks Core by
Clare
Smyth
Chewton
Glen
Hotel
Picture of establishment:
Taking a selfie in front of the hotel
or restaurant in which its name can
be captured in the frame.
All of the three food
outlets can be
considered for picture
of establishment.
09/10 08/10 09/10
Tariff Board/ Menus
Do the food outlets are having full
menu at the entrance or on the
counter?
Yeas all of them are
having detailed menu
for the visitors.
7/10 8/10 8/10
EPOS System:
1. Do the businesses having EPOS
system?
2. Name of the manufacturer
appears on the terminal.
3. The system is easy for the staff or
not?
Yes
Bleep UK plc
Yes
7/10
8/10
6/10
8/10
7/10
7/10
9/10
8/10
7/10
11

Card reader:
1. Do the businesses are having card
reader system?
2. If yes, than does it allow contact
less payment?
3. Does the system is accepting
payments from google pay, apple
pay or other?
Yes.
Yes.
Yes
6/10
9/10
7/10
8/10
7/10
6/10
9/10
6/10
7/10
Product Display:
1. Do the food items of the outlets
are displayed in an appropriate
manner?
2. Does they are displayed in an
attractive manner?
3. Do the food and beverage items
look delicious
Yes.
Yes.
Yes.
9/10
8/10
9/10
9/10
9/10
8/10
7/10
6/10
7/10
Purchase Boosts:
1. What are the major steps taken
by the food outlets to attract
customers?
2. All the food items are prices
individually or not?
3. Are there any motivational
purchase components?
4. Do staff members take initiative
increase sales?
All the food outlets are
providing discounts and
other benefits to their
customers (Valta and
et.al., 2015).
Yes.
Yes.
Yes.
7/10
8/10
7/10
6/10
8/10
9/10
6/10
5/10
7/10
9/10
8/10
7/10
12