Food and Beverage Operations: Trends, Skills, and Strategies Report

Verified

Added on  2023/02/03

|21
|5134
|52
Report
AI Summary
This report provides a comprehensive overview of managing food and beverage operations. It begins by exploring different types of businesses within the industry, examining their advantages and disadvantages, and profiling specific examples like hotels, golf clubs, and restaurants. The report then delves into various rating systems, such as Michelin Stars and AA Rosettes, used to evaluate quality. It also examines current and future trends, including mergers, changing consumer behaviors, digitalization, and sustainability, analyzing their impact on products and services. Furthermore, the report addresses professional food and beverage management skills, legal and regulatory requirements, and the importance of adhering to these standards. It also compares operational and marketing technologies and analyzes strategies for attracting and building a loyal customer base, including the influence of digital technology on operations and consumer behavior. The report concludes with a detailed analysis of how different types of food and beverage businesses have adapted to these trends to meet their business objectives.
Document Page
MANAGING FOOD & BEVERAGE
OPERATIONS
tabler-icon-diamond-filled.svg

Paraphrase This Document

Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Document Page
TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
P1. Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry........................................................................1
P2. Different rating systems used for the food and beverage industry nationally and
internationally..............................................................................................................................4
P3. Current and future trends affecting food and beverage businesses.......................................8
M1. Analyze how current and future trends are affecting food and beverage businesses
products and services to meet business objectives......................................................................9
D1. Critically analyze how different types of food and beverage businesses have adapted to
current and future trends to meet business objectives.................................................................9
P4. Demonstrate professional food and beverage management skills within a food and
beverage organization................................................................................................................10
P5. Legal requirements and regulatory standards that food and beverage service outlets must
comply with, giving specific reference to the maintenance and cleaning of equipment...........11
M2. Discuss the importance and value of having to meet professional food and beverage legal
and regulatory standards on operational performance and the consequences on performance if
they are not adhered to...............................................................................................................12
D2. Analyze the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance..........................................13
P6. Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.......................................................................13
M3. Evaluate how digital technology enhances business performance for a range of different
types of food and beverage businesses to meet business objectives.........................................14
P7. Factors that influence the consumers’ decision on which food and beverage outlets they
choose........................................................................................................................................14
P8. Analyze strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.............................................................................................................................15
M4. Evaluate the effectiveness of strategies used in a range of food and beverage outlets to
attract and build a loyal customer base......................................................................................16
D3. Critically evaluate the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behavior......16
REFERENCES..............................................................................................................................18
Document Page
INTRODUCTION
Foods and Beverages services are one of the largest sectors in terms of preparing,
producing and serving of food. There are many skills required to sustain in this industry by
understanding the commercial advantages and its effects. This report is going to put insights on
various types of businesses, rating systems, current trends of this sector, management skills, legal
regulations and requirements established here, use of operational and marketing through digital
technology.
MAIN BODY
P1. Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry
Sl.No
.
Sector Description Advantages Disadvantag
es
Example Employer
1 Hotels It includes
Accommodatio
n services
including
overnight stay
and other
facilities like
TV, AC, etc
Easy
layover or
stay with
security,
based on the
rating that
hotel has
received.
Sometimes,
during peak
duration, it
gets clustered
with high
prices, low
services
performance
and more.
The Witchery by the Castle; 352
Castlehill, Edinburgh EH1 2NF,
UK; www.thewitchery.com;
Edinburgh.
2 Golf Clubs These have
Long grounds
with golf cart
for recreational
purpose.
Prestige in
working this
field, good
prospects in
career
developmen
t.
Over
exploitation
of low level
employees,
more stress
on customer
driven
The Golf Cart Company
Limited; 187A Liverpool Rd,
Southport PR8 4NZ, UK;
http://southportgolfcentre.co.uk/;
Liverpool.
1
Document Page
services.
3 Theme
Parks
It is based on
Adventurous
and
Recreational
activity based
rides and many
small outlets of
fast food are
available there
to entertain
customers.
Enhancing
knowledge
about
technical
aspects
related to
such rides.
Long hours of
word,
pressure on
health due to
continuous
tasks, poor
pay
THORPE PARK Resort,
Staines Rd, Chertsey KT16
8PN, United Kingdom;
https://www.thorpepark.com/;
Surrey.
4 Prison
Catering
Services
Simple
cooking
methods used
with edible
quality food at
low costs with
occasional and
seasonal
Criminals
understand
the value of
food, family
and social
lives.
Ill effects on
health and
exploitation
by making
them work in
inhuman
conditions.
Sodexo; 1 Southampton Row
London
WC1B 5HA;
https://uk.sodexo.com/home/abo
ut-us/contact-us.html; Dublin,
Gwent, Camberley etc.
5 Restaurants

Ambience
based on
concepts, good
quality food
with varieties
in cuisines,
relaxation
services.
Employmen
t generation,
good
progress in
career front,
learning and
developmen
t
Exploitation
can occur,
long hours of
work
The Ledbury; 127 Ledbury Rd,
London W11 2AQ, UK;
info@theledbury.com; Ledbury
6 Contract
Catering
Applied in
hostels,
colleges,
offices etc.
with
reasonable cost
Instant
recognition
if quality of
food is
edible.
More
Restriction
while
establishing
in particular
location like
socio-
The Clink Charity; Brixton -
0208 678 9007
brixton@theclinkrestaurant.com;
https://theclinkcharity.org; Styal,
Cardiff etc.
2
tabler-icon-diamond-filled.svg

Paraphrase This Document

Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Document Page
of operations
and standard
quality of food.
revenue
generation.
economic
factors.
7 Cafes Small
businesses set
up at small
scale to give a
place for
having coffee,
tea or snacks.
Reasonable
pricing,
soothing
environment
, easy and
accessibility
towards
technologic
al progress
Rate of return
might
sometimes
not as
effective as
cost of
investment.
Promoting
such cafes
can be a
difficult task.
The Table Café; 83 Southwark
St, London SE1 0HX, UK;
https://www.thetablecafe.com/;
London
8 Culture and
Heritage
Foodservice
s
These are
established to
provide local
food via stalls,
packaged
foods, drinks,
bottled water
so those
tourists who
come to visit
can have
something
authentic.
Emphasis
on
promoting
local
cuisines
with
authentic
flavors.
Establishing a
link with
tourists need
proper
execution of
planning
which might
be a long
process with
low degree of
career
advancement.
Heritage Food Service;
www.hfse.com; Cambridge, East
of England, England.
P2. Different rating systems used for the food and beverage industry nationally and
internationally
There are many rating systems used for showcasing the quality parameters of services
such as location, price, hotel size, staff, design etc. of this industry.
3
Document Page
Michelin Stars: This is a grading system where the basis of quality checking is on three stars,
where the highest one signifies “exceptional cuisine and must have on the list”, two stars mean
excellent cooking and must be a visit and one star is very good restaurant. This lists those
restaurants in many countries and gets updated once a year. For e.g: The Araki, Alain Ducasse
at the Dorchester and many more.
AA Rosettes: This scheme is an award, which is purely based on meal served by the restaurants
in more than one visit. This provides an insight with a direction to enhance the tastings, make
food health and more (Tefera and Govender, 2015).
Number of Rosettes Description
1 This is given to those which stand out
in their local area.
Around 50% of hotels/restaurants have
been given this.
2 This is given when higher standards are
achieved with better consistency.
Around 40% have been conferred by
this.
3 Here, timing, flavor combinations in
order to innovative and seasoning are
the criteria to present this award.
Around 10% of the restaurants/hotels
have 3 rosettes or above.
4 Here, at national level, the cooking gets
recognition. The included restaurants or
hotels which have a passionate
intensified ambition with outstanding
4
Document Page
culinary skills.
Very few restaurants have got this.
5 This one is an exclusive one, which is
yet to be achieved as hotels/restaurants
must have spectacular technical
knowledge with high standards.
Hotel Stars: This is the most common system to measure the high degree of services involved in
hospitality sector. In this, one to five is the numerical scale,
Hotel Star Description Criteria
One star
Hygienic and spotless
condition in the
ambience area.
Simple furniture with
fittings is offered.
Daily room cleaning
Table and chair
All rooms have
shower, or bath tub,
TV with remote
control
Reception service
Publicly available
telephone for guests
Extended breakfast
Beverage offer in the
hotel
Serviceable and
functional fittings with
comfort are provided.
In addition to the facilities
mentioned in one star hotels,
these also provide the following:
Offer of sanitary
5
tabler-icon-diamond-filled.svg

Paraphrase This Document

Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Document Page
Two Star (Standard)
products (e.g.
toothbrush, toothpaste,
shaving kit)
Credit Cards
Breakfast buffet
Reading light next to
the bed
Other toiletries include
Bath essence or
shower gel, Bath
towels, Linen shelves
Three Star(Comfort)
Hotel with guest house
format, free breakfast
that also includes up
market service
provision (reception,
drinks, snacks etc) and
standardized fittings
(bath/shower, meals,
drinks etc).
In addition to the facilities
mentioned in two star hotels,
these also provide the following:
Internet access in the
room or in the public
area.
Reception with phone
accessibility of 24
hours from inside and
outside.
Hiring of Bilingual
employees (e.g.
Hebrew/English)
Beverages can be
offered, telephone in
the room with
amenities like Hair-
dryer, cleansing tissue,
ironing,
6
Document Page
shelves/cupboards,
laundry etc.
Additional pillow,
bedding, blanket on
demand.
Four Star(First class)
Here, there will be an
assurance of high
quality fittings that
includes spacious areas
and many facilities.
E.g. swimming pools,
spa-centers, parlor,
sports area, conference
rooms and many more
with high service level.
In addition to above three stars
facilities, the following are
involved:
Availability of “À la
carte” based restaurant
24 hours Reception
open hours.
Lobby with seats and
beverage service
Extensive buffet
system via room
service at all times.
Mini-bar, Upholstered
chair/couch with side
table, Cosmetic
products, tray of a
large scale in the
bathroom
Internet access and
internet terminal
Five Star(Luxury)
This consists of
ubiquitous structural
design, setting of
furnishings, elite
luxurious fittings with
In addition to the four
star hotels,
These include
multilingual staff.
Valet parking and
7
Document Page
integrated design; and
sumptuous level of
accommodations and
services.
Doorman-service.
Spacious reception hall
with several seats and
beverage service.
Personalized greeting
with fresh flowers for
each guest, 24 hours
room service and many
more facilities.
P3. Current and future trends affecting food and beverage businesses
Current trends include Mergers and acquisitions regarding fusion cooking, changing
consumer’s behavior due to lifestyles, transformations due to digitalization and touch screen
technology; and food safety and sustainability with corporate responsibility. Recently,
acquisitions are done at lower costs to avoid spending time, energy and resources for R&D
internally to innovate newer products with better techniques, methods and quality (Brotherton,
2014). As there is a radical change in consumer’s preferences due to cultural disparities in
lifestyles has witnessed 360 degrees behavioral shift for food safety and overall sustainability.
This will provide a platform for companies to inculcate this sense of responsibility to promote
health awareness by supporting campaigns for leveraging green systems for cost effective tax
credits such as food donation deductions etc.
Future trends hold emergence of organic and healthy food products, snacks etc; fuss-free
flexibility and convenience and no priority to pricing. Due to globalization, use of social media
platforms and technological advancements, there will be a rise in the flexibility of current system
of eating out. Everything can become virtual by harnessing Internet of Things and big analytics.
Since customers are getting aware about the benefits of following nutrition, diet for increasing
strength that regulates sleep patterns by promoting “wellness” in the mainstream order. Along
with this, pricing will also take a backseat because of booming economic growth, high standard
of living towards plant based diet.
8
tabler-icon-diamond-filled.svg

Paraphrase This Document

Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Document Page
Figure 1. Survey on eating pattern of population in UK
(Source: Griffith, T., 2018)
M1. Analyze how current and future trends are affecting food and beverage businesses products
and services to meet business objectives
Trends can keep any enterprise of any sector on toes to analyze and understand the
ongoing competition in the labor market. It also helps in building fusion cooking at multi-
dimensional image with growth opportunities on global level by keeping up with the ever
changing lifestyles, preferences and tastes of customers, which has boosted the overall economy
in terms of GDP (Tanford, Shoemaker and Dinca, 2016.). The phenomenal interest in touch
screen technology has led the consumer driven convenience that has been combined. The effects
of such trends are progressive and streamlined the manufacturing processes by bringing
improvements in the cold chain facilities for enhanced shelf life.
D1. Critically analyze how different types of food and beverage businesses have adapted to
current and future trends to meet business objectives
These trends have made lives convenient, customer friendly with easy accessibility
towards the choices prevailed in the market. Fusion cooking adopted by Radissons by adding
environmental friendly packaging without compromising the quality and safety has brought
revolutionized change. However, on the other hand, people are becoming guilty pleasure, and are
adopting the home delivery offer and more available such choices frequently that affect their
health adversely. Thus, Wimpy got rebranded after acquisition to match with the lifestyles of UK
people. Also, there has been acceleration at J.B.Cole for driving profitability based business due
9
Document Page
to touch screen technology, which led to sometimes frauds and scams on basis of cultural
ethnicity by compromising on quality.
P4. Demonstrate professional food and beverage management skills within a food and beverage
organization
The following managerial skills are needed within any F&B organization:
Problem-Solving Skills: This involves quick solving ability and conflict resolution power
between employees. Examples are insufficient stock in inventory, ill behaved customers and
wrong orders etc.
Speaking Skills: The entire staff must be well spoken to convey their specialties, facilities etc
with clarity. Along with, they also must have knowledge in multilingual languages for better
presentation of their business (Battour and Ismail, 2016.). The cited company must hire efficient
managers so that they can accurately and easily communicate standards and cooking methods to
staff, to take orders and speak with customers clearly.
Endurance and strength: Hospitality sector members must be on their feet always as it is one of
the most uncertain jobs without any time or schedule so one can expect long days around hot
cooking elements, or treating people proficiently.
Customer-Service: Food and beverage employees interact with customers on daily basis, so there
is a necessity for them to be professionally well behaved, courteous and welcoming.
Attention to Detail: This is the key step of presenting their signature style in the best possible
outcomes in context to food standards, costs, safety, etc. in order to attract their customers’
attention to make them coming back again.
Management Skills: This consists of operational costs, scheduling of work, pricing, and more,
which must be done by the managers or administrative unit to work in smooth manner during
heavy shifts, festival time and more.
Organizational Skills: these are necessary to keep the establishment’s working in proper
conditions by organizing various tasks like assigning people their duties, scheduling the staff on
10
chevron_up_icon
1 out of 21
circle_padding
hide_on_mobile
zoom_out_icon
[object Object]