Food and Beverage Operations: Industry Analysis and Trends

This report provides a comprehensive overview of managing food and beverage operations, focusing on the Marriott Hotel as a case study. It begins with an introduction to the food and beverage industry, outlining various business types such as restaurants, fast food, catering, and fine dining, along with their advantages and disadvantages. The report then delves into different rating systems, including AA Rosettes and Michelin stars, used nationally and internationally. It further examines current and future trends impacting the industry, such as changes in consumer preferences and technological advancements. The report also demonstrates professional food and beverage management skills, explores legal requirements, and compares operational and marketing technologies. Additionally, it investigates factors influencing consumer decisions and analyzes strategies to build customer loyalty. The conclusion summarizes the key findings and implications for the future of food and beverage management.

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Different types of businesses within the food and beverage
industry, profiling........................................................................................................................1
TASK 2............................................................................................................................................3
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................3
TASK 3............................................................................................................................................4
P3 Discuss the current and future trends affecting food and beverage businesses.....................4
TASK 4............................................................................................................................................5
P4 Demonstrate professional food and beverage management skills within a food and
beverage organisation..................................................................................................................5
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply....................................................................................................................6
TASK 5............................................................................................................................................7
P6 Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.........................................................................7
TASK 6............................................................................................................................................9
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets..........................................................................................................................................9
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base............................................................................................................................10
CONCLUSION..............................................................................................................................10

INTRODUCTION
The food and beverage management mainly focus on planning, controlling and managing
all hospitality services and facilities which are delivered to their customers. In this, Food and
beverage manager play an important role in managing all financial related functions to the whole
process of purchasing food and drink for the hotel premises. The report is based on Marriott
hotel which is an American multinational diversified hospitality company which manage and
franchise a broad of portfolio of hotel and it is related to lodging facilities (Leabman and Brewer,
DvineWave Inc, 2015). The main motive of this assignment is to understand the food and
beverage industry includes various styles of F&B services and discuss the current and future
trends affecting food and beverage businesses. Along with this, demonstrate professional food
and beverage management skills within a food and beverage organisation.
TASK 1
P1 Different types of businesses within the food and beverage
industry, profiling
There are various types of businesses within the food and beverage industry that are
described as under:
No. Sector Description Advantages Disadvantages Example
employer
1 Restaurants It is that
business
which prepare
and serve food
and drinks to
the customer
in exchange of
money. There
are various
restaurant
which are
The pay scale
is good in this
sector.
Very hectic
work at
sometime.
On websites
and sites.
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serve variety
of meals such
as breakfast,
lunch and
dinner.
2 Fast food This is famous
among
customer
because
companies are
serve fast food
items in the
hotels.
This helps in
learning and
taking
development
of an
employees.
In this sector,
the salary is
lower than
restaurants.
Through
websites.
3 Catering
services
In this, the
chefs are
preparing
delicious and
customer
demanding
food for their
guests.
It is the bog
opportunities
as an staff
member.
Long hour of
working
Through
websites
4 Food and
services
The hotel are
providing best
food services
to their
consumers
with quality.
It is providing
promotional
opportunities
There is lack of
career
advancement
and give poor
payment in this
sector.
The business
is operated in
remote areas.
5 Fine dining Fine dining
caters to an
upscale client
The main
advantages of
this service is
The major
disadvantage of
this find dining
Employer
operate this
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and they are
provide them
high quality
based food
and items. A
fine dining
restaurants has
formal
atmosphere
which is
always sit
down services
and has fancy
menu than
most
restaurants.
to provide
best quality
food and
sitting facility
to large
number of
customers.
service is that
they are
expensive and
costly which
are not
affordable by
all class of
people.
restaurant.
6 Counter
service
This type of
restaurants are
serve them
food to their
customers
from counter
and bar rather
than they are
provides table
service.
Only one
waiter is
required for
this services
and large
space
provided for
the guests to
serve food
themselves.
This is very
costly and
expensive
facilities
provided to
their
customers.
This business
operated in
malls and
restaurants.
7 Self service This is that
service in
which guest
can serve their
The main
advantages of
this self
services is
On the other
hand, the main
disadvantage of
self service is
This business
regulated in
hotels and
malls.
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food and other
items by
ourselves.
that guest are
taken any
food which
are liked by
them without
any
intervention
of waiters.
that lack of
personal touch
with other
customers
which can
reduces the
company
profitability
and income.
8 Shopping
centre food
malls
This service
provide food
items and
dishes at the
mall where
customers are
arrive for
shop.
The main
advantages of
this service is
that
customers can
consume food
whenever
they want or
feel hungry at
the time of
shopping.
The main
disadvantage is
that sometime
there are
occurring rush
within
shopping area
so customers
does not
purchase their
required food
item or
services.
TheBbusiness
is operated
within
shopping
centre.
9 Mobile food
services
This is that
services where
customer are
purchase food
items through
order online
via mobile
phone.
The
advantage of
this service is
that
customers are
order food
item through
mobile
The
disadvantage of
this mobile
food services is
that they can
face some
issues and
problems while
This
businesses is
regulated by
employer.
4

service which
ever they
want and
need.
order food
online such as
networking,
delay in
delivery and
wrong item are
come.
10 Food service
(Contract
caterers)
The food
services is
considered as
contract
caterers where
customer are
giving contract
to company
for making
food items.
The main
advantage of
this food
service is that
customer
does not take
any burden
for food
items.
The
disadvantage of
contract caterer
service is that
sometime they
are not fulfil all
the requirement
and need of
customers in
better manner.
This business
is operated
and regulated
by single
owner.
TASK 2
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally
There are various rating system which is used for food and beverage industry at national
and international level. Such are described as under:
Grading system :
 Scores on the doors – This is the term for publication or display food hygiene or food
safety inspection of the food businesses. The regularity inspection results are punished as
an inspection, compliance and a grade score which has been published (Mottola,
GLOBAL FOOD INVESTMENTS SA, 2010).
 AA Rosettes – It is solely awarded by the hotel and restaurant inspector and external
impact from hotel and other guides which are taken into account.
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 Michelin stars – This is the oldest European hotel and restaurant referencing guide
which award towards the Michelin stars to excellence to select some establishments.
 Hotel stars – It is used to classify hotels as per their quality and there are wide variety of
rating schemes which can be used by different organisation in all over the world.
Star rating: Five star – It is given to the highest rating hotel where all the services and
accommodation. The property offers high degree of personal services or facilities. The
hotel is getting five star when their environment is elegant, clean and excellent. Four star – Most of the large, formal hotel along with smart reception locations. This
rating given to those hotels which are located near other hotels of the same calibre = and
it is usually founded near shopping, dinning and other areas which attract people. Three star – These hotels are offer more attractive accommodation that includes well
appointed rooms and decorated lobbies. They are mainly located near major express way
or business areas, convenient to shop with attractive prices (Davis, Lockwood and
Pantelidis, 2018). Two star – The small hotels are managed by proprietor and the hotel is often two or four
stories with high and usually more personal environment. This is located near affordable
attractions, major inspectors and convent to public transportation for easily attracting
customers.
 One star – This denotes independent and name brand hotel chains with reputation for
offering consistent quality products and services. Such hotels are small and medium size
and placed in convenient location to moderate towards real price.
TASK 3
P3 Discuss the current and future trends affecting food and beverage businesses
Trends is the change and development towards something new and different. A pattern of
gradual changes in such condition, procedure, output and average tendency of sales data to move
certain direction or path over time. It is important in business and financial sector and it can be
used for develop projections and assessments of financial health. Along with this, it will help in
analysing and examining the past performance of the company along with current financial
conditions which determine how their firm will perform function in the future time period. This
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is develop and formulate best one which identify key market trends and it will directly affect on
market factors and it allow to take advantages of change in positive manner.
There are various factors which directly or indirectly affects on food and beverage
businesses that are described as under:
 Street food – The street food stalls are very attractive business model for the variety of
reasons which directly affect food and beverage businesses like Marriott hotel
(Akpoyomare, Adeosun and Ganiyu, 2012). They viewed the street food venues as a
platform which expand their customers volume and capitalise on the current trends for
locally produced, sustainable goods and services. There are various vendors which can
use the market to experiments and test the new recipes along with customers before
rolling towards new menus in the hotel and test the appetite for new commodities in the
high street. There are different street food vendors who are making quality based food
which attract large number of customers so that this will directly impact on large food
and beverage businesses. Most of the street food vendors thrive on the capability and
ability to set up the food stall with easy manner, minimal overheads and lower rent rate.
 Fusion cooking – Fusion food is the combination of various culture tradition which
attract large number of customers towards hospitality, in current time period, most of the
hotels are providing fusion food items which easily gain attention of more customers
(Garcia and Chambers IV, 2010). But this is directly affecting on food and beverage
businesses such as Marriott hotel. Cuisine is the not categorised into types but it is
separated as per the variety of taste and style of presentation in front of guests. Most of
the hospitality industry are developing fusion food because customers not like simple
food they need variety in their regular consumption. So this type of fusion food directly
affects various food and beverage businesses in effective manner.
 Touch Screen Technology – The new and trending technology is positively affects food
and beverage businesses all over the world and it will allow real time data transmission,
instant collaboration and capability to access the business at anytime and anywhere in
easy. With the help of touch screen technology, an individual can order any food item in
few minutes and it is delivered by company employees in given time period. The
business owners in the food and beverage industry have greater insight in the very day
workflow which access data and make fast decision like order fresh and hot food
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(Enzing, Pascucci and Omta, 2011). This will help employees for increasing productivity
and provides them with remote to control over activities.
TASK 4
P4 Demonstrate professional food and beverage management skills within a food and beverage
organisation
As per the scenario, the school people are analysing that trends towards people wish to
follow the career in the hospitality industry.
A food and beverage management skills required to forecasts, plans and controls the ordering of
food and beverages for a hospitality property. Also has a responsibilities of finances related to
the whole process of purchasing food and drink for the hotel premises. Where purchasing
involves sourcing, ordering and transporting of f&b.
The important things which is required are -
 Leadership skills – It ids very important to show leadership skills as to manage a diverse
range of staff, being able to rally their team during hectic schdule or shifts and resolve
conflicts to get the job done smoothly as possible. It need to communicate accurately and
easily about the cooking methods to staffs , and to give orders and to speak with
customers clearly (Anton and et. al., 2010). For example – J.W Marriott is a brand which
everybody knows where mangers were highly skilled and dedicated towards their work
and so they are extremely passionate about food, wines and exceptional customer service.
They controls the environment softly as to present either the food, table manner,
communication. They took care of everything.
 Organizational skills – it is very important to have an organizational skills when it is
about hotel industry. They should be down to earth as they understand that without it
they wouldn't be able to manage any food , labour, or beverage costs, pricing work
schedules, cleaning schedule and shipments are all crucial elements. A hotel industry
professional knows how to assign his staff and moreover whom to assign. They are detail
oriented make sure they fully understands what products are correct for the operations.
For example – In hotels like J.W Marriott mangers make sure to keep everything
organized either it is about food and services or it it about the culture or the environment.
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And so they assign different people for different authority according to their capability
(Chung and Parker, 2010).
 Customer service – It is one of the difficult and challenging task to make sure about
customer satisfaction. It is always on the top priority for any hotel industry.
Understanding the needs and according to demand being friendly and courteous helps to
win the heart of guests and keep them satisfied and happy so, that they keep coming
back. It is vital to have great stamina because work days are expected to be long and
tiring considering at most of the times the situation on hot cooking points and the feet for
hours. A hotel industry employees need to have a creative and good problem solving
skills to be able to tackle the difficult situation among staff , irate customers and wrong
stock orders with suppliers. Being able to cope up and come up is the effective and
efficient solutions is a needed skill. And the best skills which should be in staffs of hotel
industry is to be a best service provider they can be (Cho, and Yoo, 2015). Example -J.W
Marriott rectify their staffs in different field to make them as the best service provider
and make them the best problem solving creative staffs as compared to others.
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply
Food safety regulations apply to each stage of hotel industry , from processing and
manufacturing to distribution. It is being outlined by Food Standards which is applied in every
business involved in the handling of food for sale, the sale of food. The only exception in
business involved solely in primary production that do not process their food or sell them. Hotel
industry has overall responsibility including food safety for restaurents and food retailers, and an
issues with food labelling and food tampering issues. This type of industry tries to manage
operational aspects of food safety through industry based food safety schemes for meat dairy
products, seafood and eggs.
As being a part of hotel industry one should know -
 Including the Food Act 2006, the Food Regulation 2006, the food Production Regulation
2014.
 Food safety regulations from local government of the nearest of the hotel, Including
training requirements and rating systems.
 Liquor licensing is applied to business selling or supplying liquor.
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