Report: Managing Food and Beverage Operations (Rules Restaurant)

This report provides an overview of managing food and beverage operations, focusing on Rules Restaurant in London. It explores the professional skills required for food and beverage management, including administrative support, management system design, staff development, collaboration, and employee supervision. The report also details the legal requirements and regulatory standards that govern the industry, such as the Food Act 2006, Food Production Safety Act 2000, and Food Production Regulation 2014, emphasizing their roles in ensuring food safety and hygiene. The conclusion highlights the importance of organizational systems and customer focus in achieving success within the food and beverage sector. References to relevant academic sources are also included.

MANAGING FOOD &
BEVERAGE OPERATIONS

Table of content
 INTRODUCTION
 Professional food and beverage management skills
within a food and beverage organisation
 The legal requirements and regulatory standards
 CONCLUSION
 References

INTRODUCTION
 Food production is that activity which is related to
performing the functions in order to prepare the
food by using different methods tools and
techniques. This involves processing of raw material
into the cooked and transformed manner to prepare
a tasty dish which can be used to satisfy the needs of
an individual. In context of this report it is based on
rules restaurant London. It is UK oldest trust which
is operating from 1789 within London

Professional food and beverage management
skills within a food and beverage organisation
There are a number of skills
and rules which has to be play
by different individuals within
the organisation in order to
improve the functions of food
and beverage industry. Some
of these roles which are played
by different individuals and
managers in rules restaurant
London are discussed below:

 Provide administrative support to food and beverage director with
order to demonstrate the ability to improvise the products and
services in order to meet the demand deadlines.
 Designing and implementing an appropriate management system
which help in administrative the policies and controlling the cost
of food beverages and labour

 Developing the staff in accordance
with the expectation of customers
and building an appropriate
organisation note to improve the
engagement moral and retention.
 Collaborating efforts of individual
in order to brand representative
union representative and supplier
within the organisation in order to
meet the customer services.
 Supervise different employees in
order to maintain different rooms
as well as cleaning function.

The legal requirements and regulatory
standards
In order to maintain the function
within the environment of food and
beverage industry there are a
number of legal rules and
regulations which has to be
followed by the organisation in
order to maintain the function and
perform these system in an
appropriate manner. These rules and
regulations are developed in order to
maintain an appropriate working
environment where different
policies can be formulated to
minimise the risk of unsafe food and
protecting the customer from this.

 Food act 2006: This act is formulated
in order to consolidate the laws
related to food and establishing a
food safety and security standards.
This act is laid down by the
authorities within you came where it
is based on the standards of articles
for food and regulate the
manufacturing storage distribution
sales and import as well as various
other functions to ensure the
availability of safe and wholesome
food for human consumption in order
to meet the requirements of hygiene
and better system.

 Food production safety act 2000:
This is related to the production of
food and beverages within the
economy of UK. It consists various
rules and regulations which has to
be followed by the restaurant and
other business organisation which is
performing its function and the food
and beverages industry. It includes
different rules and norms which are
related to maintaining the safety and
hygiene within the product food
products and their manufacturing.

 Food production regulation
2014: Food production regulation
is a factor which is formulated by
the government in order to meet
the requirements of food
production. This act includes
number of system which are
related to producing the foods in
terms of requirements. This act
provides assistance in order to
meet the standards of quality food
within the economy of UK
restaurant has to use appropriate
tools and techniques.

CONCLUSION
It can be concluded from the above mentioned information that
there are various factors which are related to the organisational
functions and help in promoting this function according to the
requirements. It is also evaluated that organisation is targeting
number of customers within the market which help in meeting
the requirements and performing the function according to it.
There are different kinds of organisational systems which can
be adopted in order to develop the food and products services
as well as achieve better results. In context of rules hotel and
restaurant it is essential for the organisation to use this function
in order to performing according to the requirements.

REFERENCES
 Weber, O. and Saunders-Hogberg, G., 2018. Water management
and corporate social performance in the food and beverage
industry. Journal of cleaner production, 195, pp.963-977.
 Cousins, J. and Weekes, S., 2018. The City & Guilds Textbook:
Food and Beverage Service for the Level 2 Technical
Certificate. Hodder Education.
 Han, H. and et. al., 2019. Role of airline food quality, price
reasonableness, image, satisfaction, and attachment in building
re-flying intention. International Journal of Hospitality
Management, 80, pp.91-100.
 PRYCE, J., 2020. Managing workers in hospitality
operations. Managing Hospitality Experiences, p.46.