Food and Beverage Industry Operations Report - Hospitality

This report delves into the food and beverage (F&B) industry, analyzing key topics discussed in a guest session, including kitchen types, equipment, food varieties, and menu structures. It explores the importance of requisite skills for F&B professionals, emphasizing the need for staff versatility and in-house training. The report reflects on the impact of the session on the author's knowledge of F&B operations, highlighting insights into various kitchen types, such as hot and cold kitchens, and different food and beverage offerings, including mocktails. A self-appraisal of the author's understanding of facility management skills is provided, along with suggestions for skill improvement through practical experience. The report references relevant academic sources to support its findings, offering a comprehensive overview of the F&B industry and its operational aspects.

Food and Beverages

Table of Contents
Food and Beverages.........................................................................................................................1
Key Topics Examined in Guest Session..........................................................................................3
Importance of Requisite skills in Food and Beverages Industry.....................................................3
Impact of Session on my knowledge of Food and Beverages Operations ......................................3
Self Appraisal on understanding and Key skills required in Facility Management........................3
What Would you too do improve the skills.....................................................................................4
REFERENCES................................................................................................................................5

Key Topics Examined in Guest Session
Session discussed types of kitchen in food and beverage industry, types equipments,
types of food, types of Menu, Service of the food and beverage industry. All these are important
part of the food and beverage industry (Bradley and et.al., 2017). Some are related to its
resources and others are services like food. Various type of food was also discussed in the guest
session. Themes were discussed in session and food and beverages organisation are 3 star
facilities and have limited operations. Session also included discussion over Burger King and its
offerings which are varieties of burger and sandwiches in food and various other food items.
Importance of Requisite skills in Food and Beverages Industry
Requisite skills in KFC are very important so that employees of the KFC are able to
manage all the work and can manage absence of other employees at the facility. Key skills in this
industry are basic and important is that all staff is having skills to manage the food and beverage
facility. There in no need of any type of hospitality experience in Burger King and basic
experience in the food industry is enough and staff is given in house training so that they are able
to handle all the tasks of the facility. Chef of KFC are trained that they can manage front office
and front office staff is trained to become chef and prepare food and beverages.
Impact of Session on my knowledge of Food and Beverages Operations
The session was very contributing in enhancing my knowledge about operations of food
and beverage in the hospitality industry (Dunning, 2019). In this session I get to know about
various things which I earlier had no idea. Such things are various type of kitchen which are like
hot kitchen, cold kitchen, bakery kitchen and about various food and beverages item like
Mocktail which I got to hear first time and there are various type of Mocktail which are non-
alcoholic drinks. I also get knowledge about various type of Menu and food as well. KFC have
hot kitchen and cold kitchen.
Self Appraisal on understanding and Key skills required in Facility
Management
At present I am doing a course in hospitality management and which have enhanced my
understanding about hospitality operations and till now I have learned many basic things about
facility management.

This course increased my awareness about various things like kitchen and its operations in
hospitality, various type of kitchen, skills which are required for hospitality management and
how the things are managed at KFC.
Along with this I have learned about front office management and its operations. I posses basic
knowledge of these skills and after completion of my course I will posses complete knowledge
of all the skills.
What Would you too do improve the skills
Experience is very important with skills. Experience add value and increase efficiency of
performance. I think for the same as I am doing this course along with this institute give me
some practical exposure it will be great and this will add value in skills (Min, Swanger and
Gursoy, 2016). For this institute can give experience to us but taking us to hospitality
organisation like Hilton and experience at some organisation which are not as big will also be
very effective in order to have experience. Experience at food and beverage organisation like
Burger King will also be great.

REFERENCES
Books and Journals
Bradley, D.M and et.al., 2017. Human capital challenges in the food and beverage service
industry of Canada. Worldwide Hospitality and Tourism Themes.
Dunning, J.M., 2019. Professional superheroes: Are changes in higher education stretching
hospitality management academics' professionalism to the limit?. Journal of hospitality,
leisure, sport & tourism education. 25. p.100200.
Min, H., Swanger, N. and Gursoy, D., 2016. A longitudinal investigation of the importance of
course subjects in the hospitality curriculum: An industry perspective. Journal of
Hospitality & Tourism Education. 28(1). pp.10-20.