Professional Food and Beverage Management Skills Report Analysis

This report provides a comprehensive overview of professional food and beverage management skills within a food and beverage organization. It begins with a practical demonstration using Fettuccine Alfredo, detailing required knowledge, ingredients, food safety instructions, and necessary skills for preparation and service. The report then explores the legal requirements and regulatory standards, such as HACCP and FDA regulations, that food and beverage service outlets must comply with, emphasizing the importance of equipment maintenance and cleaning. Furthermore, it highlights the importance and value of adhering to these professional standards on operational performance, including maintaining safety, hygiene, brand image, and customer satisfaction, while also discussing the potential consequences of non-compliance. The report concludes with a list of references to support the presented information.

PART 2

Demonstration of professional food and beverage
management skills within a food and beverage
organisation
There are various kinds of skills that are required in this industry for preparation of food
and beverages. But different kinds of skills are required for preparation of different kinds of dishes.
Dish: Fettuccine alfredo
Knowledge required: chef should have complete knowledge of ingredients used in this dish and composition
of ingredients that will be used in this dish. Other than this chef is also required to have complete knowledge
ingredients that can be allergic to customers like Fettuccine alfredo consist of milk as an allergic ingredient.
Ingredients: Fettuccine alfredo is made of fettuccini pasta, butter, heavy cream, salt, pepper, Romano cheese
and grated Parmesan cheese.

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Food safety instructions: Fettuccine alfredo should be cooked at medium flame because on high flame there
are chances that dish will burn or taste of dish will get impacted. Fettuccine should not be boiled in excess
manner because it can become too soft can cab break while cooking with sauce. Chef is required to wear
proper gears like chef cap, globes, apron.
Skills required: Chef should have presenting skills and waiters should have serving skills for serving
Fettuccine alfredo dish. Cook should focus upon maintaining high hygiene level so that any kind of disease
or issue related to food can be avoided. Like in current pandemic situation it becomes extremely important
to maintain hygiene level.

Explanation of legal requirements and regulatory standards
that food and beverage service outlets must comply with,
giving specific reference to the maintenance and cleaning of
equipment
There are many legal requirements and regulatory standards in tis industry that are required to be adhered by
organizations of this industry. Some of them are:
HACCP regulations also known as Hazard Analysis Critical Control Point is an important regulation that helps food
outlets to check that food or beverages served by them are safe for customers and for their consumption. Adhering this
legislation helps in ensuring safety hazard so that any kind of hazard associated with preparing and serving a particular
food item can be reduced.
There are various kinds of FDA regulations that are required to be adhered by food and beverage organizations so that
usage of hazardous substances like biological agents, drugs, chemical etc. while preparing food can be avoided and
safety of employees can be maintained.

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Food safety Act is another kind of regulation which is required to be adhered by food and beverage
organization in order to ensure that nothing in food is added which is harmful or dangerous for consumption
or can manage overall health and wellness of customers.
It is important for all food and beverage organizations to adhere all kinds of legal requirements and have
legal documents if they serve alcohol beverages or food that consist of alcohol.

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
It is important for organizations in this industry to adhere all kinds of legal and regulatory standards as
these legislations can directly impact their operational performance.
It helps organizations in maintaining a safety and hygiene level which helps them in ensuring safety of
food and beverages that are consumed by them.
It also helps in ensuing safety of employees in an appropriate manner so that any kind of disease can be
stopped from spreading. It further helps organization to develop and maintain positive brand image and
enhance overall satisfaction level of customers.
It further helps organization in maintain a certain standard for achieving good rating from different rating
systems.

References
Panchendrarajan, R., and et. al., 2017, July. Eatery: a multi-aspect restaurant rating system. In Proceedings
of the 28th ACM Conference on Hypertext and Social Media (pp. 225-234).
Raimo, N., and et. al., 2020. Non-financial information and cost of equity capital: an empirical analysis in
the food and beverage industry. British Food Journal.
Ramya, N. and Ali, S.M., 2016. Factors affecting consumer buying behavior. International journal of
applied research. 2(10). pp.76-80

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