Report: Managing Food and Beverage Operations, Industry Insights

This report provides a comprehensive overview of the food and beverage industry, analyzing various business types such as fine dining, quick service, and mobile food services. It examines international and national rating systems like the five-star system and discusses current and future trends affecting the industry, including hygiene concerns, demand for healthy options, and technological advancements like robot waiters. The report also contrasts and compares marketing and operational technologies used by different food and beverage companies, focusing on operational technologies such as software for guest connections and marketing technologies like social media and online ordering. Furthermore, the report investigates factors influencing customer decisions and strategies for building and attracting a loyal customer base, offering insights into the competitive landscape and operational strategies within the food and beverage sector. The Fizzbang Beverage Company Ltd is used as a case study to exemplify the concepts discussed.

Managing food and
beverage operations

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Inspect various different types of businesses in food and beverage industry, also profiling
chosen business in each area of industry. ...................................................................................1
P2. Describe various different rating systems which are used for food and bevarage industry
internationally and nationally. ....................................................................................................4
P3. Explain current and future trends which affects food and beverage business. ....................5
TASK 2...........................................................................................................................................6
Covered in PPT. .........................................................................................................................6
TASK 3............................................................................................................................................6
P6. Contrast and compare various different marketing and operational technology for range of
various distinct type of food and beverage company. ................................................................6
TASK 4............................................................................................................................................8
P7. Inspect factors which increase customer's decision for food and beverage outlets they are
choosing. ....................................................................................................................................8
P8. Examine strategies which are used in range of food and beverages outlets for build and
attract a loyal customer base. .....................................................................................................9
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and Beverage industry consists of many segments which involves food additives,
groceries, packaged food, functional food & beverage, health and natural food and so on. These
type of industry is drive from customers demand and needs & management which involves
various type of business in food and beverage industry (Bascur and O’Rourke, 2020). This is a
sector which process as according to completion of various different activities such as quality &
servisonali.jce management, food preparation, event management and so on.
This report covers The Fizzbang Beverage Company Ltd, as an active organisation which
is incorporated on 23 November 2018 which have registered office in London, UK. This
organisation classified into manufacturing of soft drinks and other food services.
The following report is consist of food and beverage industry which involves various
styles of rating system, service outlets, current trends of industry. Furthermore, it also covers
different ways which is use by food and beverage for improve the operational efficiency. It also
covers many ways which is used for motivate customer's behaviour for managing food outlet
(Sehnem and et. al., 2019).
TASK 1
P1. Inspect various different types of businesses in food and beverage industry, also profiling
chosen business in each area of industry.
Food and beverages industry is an important prospect in hospitality industry and also
involves wide scope which helps in attainment of higher profit. There are different type of food
and besonali.jverage industry which are discussed below:
Sector Description Advantages Disadvantages Example
employer
Fine dining This restaurant is
specially
dedicated by
meal courses.
Features of this
restaurant which
is related to décor
When there is fine
dining franchises
there is no
requirement of
owner that as they
have to be
experienced.
Disadvantages of
this sector is
limited growth
which is due to
parent company
having territorial
restrictions.
Dining which is
located in
London, UK.
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are such as high
quality of food
materials with
having some
rules of dining
which visitors
have to follow .
Anyone can start
fine dining which
having specific
knowledge.
Quick service This type of
service which
mainly involves
quick service
which have focus
on offering
customers with
quality food in
quickly &
efficient manner.
Mainly there is
no table service
is considered.
The advantage of
quick services are
there is very less
or no waiting time
period as it
generally saves
time of customers.
In quick service
restaurant there is
generally no table
services which is
available for
guests, this leads
to be reason as
customer can
switch to other
restaurant which
offers quick
services.
SUBWAY is
example of quick
service restaurant.
Self service In these type of
restaurant
customers have
to get their
services from
themselves rather
from waiters
services.
Advantage of this
service is there is
less staff is
required for
serving the
customers which
results in resource
saving of
company.
The
disadvantages of
this services are
there is less
human interaction
but many
customer's wants
to have
communication
with staff
members for their
enjoyment.
Pavillion is self
service restaurant
which have
headquartered in
London, UK.
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Mobile food
service
This service
includes mobile
catering which
helps in delivered
prepared food
which help of
some sort of
vehicle.
Advantage of this
type of service is
these are less
risky than opening
mortar and brick
restaurant.
These type of
services are
mainly considers
as competition in
various type of
business.
This include
example of Five
Star catering Ltd
which is located
in London, UK.
Full service
restaurant
This type of
restaurant is
define as facility
for guests when
they are entry
they sit down and
food is directly
served them on
their table. These
restaurant are
selling alcoholic
beverages which
provide delivery,
take out services.
The advantages of
this service
restaurant are they
have well
establish names
which having
most of their
franchises are well
known which
helps in increase
the profitability
and probability
factors.
These type of
restaurant are
mainly have high
turnover rate of
employees which
increases the
expenses for
restaurants. There
are many workers
who get low
salary from these
factors.
Capeesh
restaurant is a
example of full
service restaurant
which is located
in London.
Gastro pub It is considered
as hybrid bar,
restaurant ad pub
which are notable
for serve foods
and alcoholic
drinks (Cousins
and et. al.,
2019).
The advantages of
these are there is
small amount of
capital is required
for smaller set ups
other than
business.
Disadvantage of
this sector is
many other
restaurants who
have this type of
business.
The example of
this Gstro pub is
The Anchor and
hope which is
located in
London.
Wine bars These type of For opening wine Disadvantage of Gordon's wine
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business mainly
deals in selling
wines rather than
beer or liquor.
bars required low
operating cost
than starting
traditional
restaurant.
this sectors are
there are many
ups and down in
this type of
business.
bar is a example
which is situated
in London, UK.
P2. Describe various different rating systems which are used for food and bevarage industry
internationally and nationally.
Rating system is define as a system which allow customers for rate or review the
company's services, media or products. When customer's are rating any organisation which is
based on their standards which are hygiene or not (Becker and et. al., 2019). They generally rate
or reviews the company excellent, very good and excellent services which are offered by
restaurants. There are many rating system which is available in UK such as bookings.com ,
TripAdvisor and Trivago which offers customer knowledge about rating or reviews of food and
beverage company. It also helps customer have knowledge about particular restaurant before
they visit there. There are five systems which is discussed below guides customer for knowing
the restaurant: Five star: When there is five star rating for any restaurant it is considered as which offers
great food quality and flawless services for their guests. In these type of restaurant they
provide personalized services and premium dining options for their guests. They mainly
focus on satisfied their guests by offering them high quality of food services having
hygiene standards. Generally customers are always satisfy with five star hotels and
restaurant which also enhance customer loyalty for organisation (Bałdowska-Witos and
et. al., 2020). Four star: These types of hotels are mainly noted for their extraordinary comfort and up
scale ratings. They provide hygiene and good quality food. They mainly focus on
maintaining good relationship with their guests by offering them good comfort and
quality (Akdoğan and Temiz Dinç, 2019). Three star: These type of restaurant are ordinary but have unique amenities which offers
quality services to their guests. The hygiene standard of these type of restaurant are
mainly subdirectory, guests are satisfy by their quality foods and services. Two star: These type of restaurant are considered as more affordable than high star
restaurants. They are generally quite comfortable. Customers who need products or
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services in affordable prices may considered two star hotels. But these type of restaurant
must required for improve their quality of food and services.
 One star: According to this rating restaurant are consider as no frills and they only
provide basic accommodations facilities. These restaurant mainly requires a major
improvement on their products and services so that customers are not switch to other
hotels.
In context of The FizzBang Beverage Company Ltd, restaurant is three star rating as they
provide unique amenities to their guests. Customer of this restaurant are quite satisfy with
products or services as they are providing to them. As this organisation give comfortable to their
customers so this leads to situation of loyalty and also enjoy their services (Akdogan and Dinc,
2019).
P3. Explain current and future trends which affects food and beverage business.
Current trends which affects business of food and beverage:
In current scenario there are many trends affects business of food and beverage. As due to
pandemic situation all over world, so by this customer are mainly focused on hygiene and safety
needs from hotels and restaurant. Customers mainly have concern about hotels which have
hygiene maintenance as they are more concern on safety first over quality. In addition, customers
always wants organic and healthy food and drinks for their healthy lifestyles. Now customers are
reducing their eating habit of fast food or junk beverages. By this business of food and beverage
are affected so for this they are focusing on hygiene facilities for safety of customers rather than
on other factors (Gitau, 2019) For fulfil customer's safety and hygiene needs this type of
business start take away system in their restaurants. This helps business to enhance customer
satisfaction. Moreover, restaurant are also start serve healthy meals to their customers in their
menu card so that is customers want these type of food they can get it. So food and beverage
industry are affected from current trends in market so they have to focus on safety and hygiene
factors more, other than more factors.
Future trends which affects business of food and beverage:
In terms of food and beverage business there are various future trends in market segment.
Restaurant involves many innovative ideas for their business such as fusion cooking, robot
waiters, menu card in mobile phones and so on. These type of trends affects business of market
which deals in food, attracts customers by innovative services, as they want services like app
based which saves time. Many restaurants are now inventing services like voice activated with
used of latest technology (Daskin, 2019). In addition, they also use safe cooking facility as from
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home trends in some type of restaurant which leads to job opportunity to workers who are not
not come restaurant for recruiting or employment. So these are future trends that are very
important for food and beverage business organisation for increase profitability and customer
loyalty. So company can use these trends for attract potential customers for their hotels.
TASK 2
Covered in PPT.
TASK 3
P6. Contrast and compare various different marketing and operational technology for range of
various distinct type of food and beverage company.
The food and beverage is refers to sector which are work for increase long term
sustainability and profitability in context of profit credibility and sales. It offers higher benefits
which helps in considering social connectedness with people of country. In context of hospitality
management programmes as new business is launched which is work for gaining long term
sustainability and high sales in productive manner (Wallis, Green Grubbox 2019). The name of
new start up is “YummyTummy” restaurant which offers better services in context of better
drinking and cuisine which helps in attractiveness for company in enhance in continuous period
of time. Furthermore, business also make sure about the changes at modification level which is
addressed according to requirement at market segment which helps in effectiveness in working is
increase on regular basis. There is a distinction between marketing and operational technologies
which is described below:
Operational Technologies Marketing Technologies
 YummyTummy make support of
various different software by which
there is easy connections are made with
guests for advanced the business. In
this managers are developed their own
application and portal in which various
discounts and options which is offers to
customer which leads to flexibility in
business operations.
 YummyTumnmy restaurant
use various different
marketinf technologies which
helps in attainment of changes
productive amount and
alteration which are in terms
of attracting customers.
 In this restaurant there are
many modifications are
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 It improves profits and sales ratio of
organisation in which there is effectual
controlling and monitoring is addressed
in systematic manner (Torlak, Demir
and Budur, 2019).
 There is use of online application
which helps customers for book their
services and table before time which is
done by only one click.
 In terms of YummyTummy there is a
support of operational technologies
which helps in maintaining long term
record of their customer's relation and
sales.
 It also helps in assisting for make better
changes by considering the competitive
rivalries which helps in attaining more
profit on time basis which also
increases on repetitive mode (Dias and
et. al., 2019).
persuade so for this there is
use of applications and use of
digital platform, optimisation
of search engine and portals
and many other basis which
are also considers.
 In this there is ability if
organisation which offers
clarity with potential guests or
they are also attract more
customer's which helps in
enhancing the probability and
profitability of organisation
for gaining the success.
 This is an effective tool in
which there is working
sufficiency which is increase
and by this managers and
leaders of YummyTummy
which ensures that there is
selective content which is
promoted in market segment
which helps to recognise the
customers and also match up
their needs and demand and
requirement in supply of
organisation.
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TASK 4
P7. Inspect factors which increase customer's decision for food and beverage outlets they are
choosing.
Decision making of consumer are consider as always special working process for The
FizzBang Berverage Company Ltd, as there is a ability for increase customer base which leads to
better connections persuade by perfections. This considers the ability for connecting with market
segment as which are reached or who are not reached. This includes working in potential way
which shares advancement in making improvement in systematic manner. There are various
different factors which is use by food and beverage outlets are discussed below: Word mouth marketing: In this base, The FizzBang Beverage Company Ltd., designs
various promotional tools in proper manner. It is used to spread much awareness in
marketplace by manage channels which have clear communication in them. It is
considered as part of marketing where organisation have to maintain clear focus for
satisfy their customers and also try by showcasing their concern by suitable connection
which is develop that helps in promoting values of standards and increase in working
standards (Miranda-Ackerman and et. al., 2020).. Physical Environment: This type of environment in which demand and needs of
customers are considered. This have impact on customer's efficiency and presence in
which they are easily connect with market segment in easy way. In this type of
environment there is a balance with desire of customers which have to be fulfilled by
business. In addition, there is a promotion which have benefit which leads to productive
changes in amount of changes in selective basis. In this environment, there is a physical
surrounding which is consider that consist of personal equipments, communication
methods, effectual understanding in market segment which is helpful in delivering
suitable services in perfection manner (Pinto, Nunes and Sousa, 2020)..
 Qualitative service and product: This aspect is considered as most essentials service of
business in productive delivery and supply of goods & services which is processed by
manage certainty in business. It is an aspect which mainly comes in parallel for complete
services on time basis which have direct impact on increment of profit and sales of
business. In terms of respective restaurant, they make preference for satisfy the customers
for processing and making delivery at time manner which helps in increase the rate of
effectiveness. This leads to better competitive advantage in which specified amount of
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profit which is addressed which leads to measurement of long term growth in effective
manner.
P8. Examine strategies which are used in range of food and beverages outlets for build and
attract a loyal customer base.
For developing loyal customer base it is very important that organisation have to adopt
various different thoughts and ideas which leads to sustain and create long term relationship with
their customers. So for this cost modification is consider which helps in balance level for
improvement which is consider which helps in attainment of long term effectiveness by higher
suitability (Kenyon, Robinson and Musgrave, 2020). For attracting more customers organisation
is working for reducing total production cost which helps in increase profitability in proper
manner. There are various strategies which is used by food and beverage operator which are
discussed below: Special offers/discounts: This is a factor which is used by company for offer better
benefits for their customers. In this managers have provide various offers or special
discounts for attract customers and accessibility in market which increases profitability. It
leads to better sales in which there are substantial results are attain by perfection. There is
a willingness in their customer's which increases loyalty and customer base which
develops by perfection manner. This strategy is consider as most suitable and best
solution for getting relation with market segment and also a kind of strategies which is
related to promotional this leads to productive results in timely basis.
 Quality in services: In this strategy, organisation is worked for increase its taste and
quality which helps in enhancement of customer's effectiveness. It is consider as prospect
and profitability services which helps in promoting cost and price. In this restaurant
image, attribute, value and reputation are also enhanced. For grab attraction or attention
from public company have to maintain balance level of attraction which is increase this
leads to development of loyal customer base on regular time period (Partho, 2019)
CONCLUSION
It is been concluded from above report, food and beverage industry which is fully
examine fulfilment of wants and needs of potential customers. So for this various type of
business are examines in this organisation and also made review or rating system for firm.
Furthermore, it also involves legal standards and professional management skills which are
important for outlets of organisation. Furthermore, it also inspections, observations are also
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considered for inspecting decision making about customers and various different strategies
which are discussed for attracting more customers.
REFERENCES
Books and Journals
Akdogan, E.C. and Dinc, D.T., 2019. Managing working capital efficiency in Turkish
agribusinesses and the impact of globalization: insights from an emerging
market. International Food and Agribusiness Management Review. 22(1030-2019-
2945). pp.557-570.
Akdoğan, E.C. and Temiz Dinç, D., 2019. Managing working capital efficiency in Turkish
agribusinesses and the impact of globalization: insights from an emerging market.
Bałdowska-Witos, P. and et. al., 2020. Managing the Uncertainty and Accuracy of Life Cycle
Assessment Results for the Process of Beverage Bottle Moulding. Polymers.12(6).
p.1320.
Bascur, O.A. and O’Rourke, J., 2020. Measuring, managing, and transforming data for
operational insights. In Smart Manufacturing (pp. 129-165). Elsevier.
Becker, G., and et. al., 2019. System and process for managing preparation and packaging of
food and/or beverage products for a precise delivery time. U.S. Patent 10,311,530.
Cousins, J. and et. al., 2019. Food production.
Daskin, M., 2019. The role of job satisfaction and intrinsic motivation on hygienic attitudes and
behaviours in fast-food restaurants. Tourism: An International Interdisciplinary
Journal.67(1).pp.59-72.
Dias, R. and et. al., 2019. System and methods for managing a container or its contents. U.S.
Patent 10.329,061.
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