Food and Beverage Industry: Types, Trends, and Management

This report provides a comprehensive overview of food and beverage management, exploring various aspects of the industry. It begins by examining different types of food and beverage businesses, including restaurants, bars, hotels, and cafes, and analyzes national and international rating systems used to evaluate these establishments. The report then delves into current trends impacting the industry, such as technology integration, the demand for healthy and green food options, and the importance of fast and efficient service. It also addresses professional food and beverage management skills, including financial management, menu planning, staff management, and customer service. Furthermore, the report covers legal requirements for food and beverage service outlets, including food safety regulations and HACCP procedures. It compares different operational and marketing technologies used in various food and beverage businesses and investigates factors influencing customer decision-making, such as service quality, food quality and price. Finally, the report outlines strategies for attracting customers and building customer loyalty, such as loyalty programs, marketing strategies, and providing excellent customer service.

Managing food and
beverage

Table of Contents
INTRODUCTION...........................................................................................................................................3
LO1..............................................................................................................................................................3
P1 Different types of business in food and beverage...............................................................................3
P2 National and international rating system in food and beverage industry............................................4
P3 Trends which is affecting the Food and Beverage industry................................................................5
LO2.............................................................................................................................................................6
P4 Professional food and beverage management skills............................................................................6
P5 Legal requirement of the food and beverage services outlet...............................................................7
LO3.............................................................................................................................................................8
P6 comparison of the different operational & marketing technology for different type of Food and
Beverage business...................................................................................................................................8
LO4.............................................................................................................................................................9
P7 factors which influence the decision making of the customers on which food and beverage outlay
they choose..............................................................................................................................................9
P8 Strategies to attract customers and gain customers loyalty.................................................................9
CONCLUSION.........................................................................................................................................10
REFERANCES.........................................................................................................................................11

INTRODUCTION
Food and beverage management are responsible for providing drink and food to the guest
in restaurant and hotels. Hotels and restaurant need Food and beverage mangers to run their
business in the context of restaurant, kitchen and bars. Food mangers are also responsible to plan
Manu for the dishes and dinks and they recruit employees and cooks for their business. This
report will explore food and beverage industry which will also include food, services and trends.
It will explain eating system both national and international. This report will analyze professional
food and beverage management skills within the food and beverage organization. This report will
explain legal requirement and regulatory standards that food and beverage service outlet must
comply with, this report will compare and constrict different operational and marketing
technology for the foods and beverage business. It will also investigate the factors which can
affect on the customers decision making in the chosen of outlet and food. In the end this report
will briefly analyze strategies in the rage of the beverage and food outlet to attract new customers
or build customers loyalty in the business. This report will cover this all point and it will explain
it properly.
LO1
P1 Different types of business in food and beverage
Restaurant
restaurant are the place where people come to eat dinner, lunch and breakfast. In these
places people come and enjoy their meals with their family, friends and relatives. Restaurant can
include different verities of the food in their Manu. This is one of the trending businesses and
people can earn lager profits from the restaurant business (Becker and et.al., Nourish., 2019).
There are different types of business like fast food, where people can eat oily and tasty food and
café where they can enjoy, drink, eats and dance, and family restaurant in which people come
with their family. There are many famous restaurants in UK who are earning huge profit and
gaining customers loyalty by providing services and quality food. It is important for the
restaurant owner to have skill full worker who can satisfy their customers.
Bars
Bars are the place where people come for drink and dance. In these places people just
come for dink and enjoy. There are many verities can be available in the bars but they does not
provide food they just provide snacks. This is not the face where people can go with their
families. People can go with their friends for the enjoyment. People come in the Bars for the
drink Alcohol and dance.
Hotel

Hotels also come in food and beverage category because they also provide food services
to their hotel guest. People can stay in the hotel and they can eat food in the hotel’s restaurant.
Almost every kind of hotels provide food facilities (Borges Lopes, Freitas and Sousa., 2015 ).
Restaurant can be available inside the hotels and one of the hotels provide food from the other
hotels and they get some discount from the restaurant,
Cafes
Cafes are important part of the food and beverage industry in which couples can come
and enjoy dance, snacks and verities of drinks. This places are not that much costly and people
can come for enjoy in the Cafes.
P2 National and international rating system in food and beverage industry
Star rating system
Star rating system is followed by the restaurant and hotels in the all over the world. This
is the best way to find a best and worst restaurant and hotels in areas. 5 stars are most luxurious
restaurant and hotels and lowest stars shows that they do not provide quality services and food in
their restaurant and hotels, here are rating system according to their facilities and services.
5 star – 5 star restaurant provide quality food and services and this restaurant and hotels are
more costly as compare to the others (Chand and Slath., 2018). Food will be luxury and healthy.
Services will be best and fast. Stars restaurant can be identify according to their quality and they
use nations and star symbols.
4 star- In the 4 star restaurant and hotels also have luxury food and quality services but they
provide low quality as compare to the 5 star rating restaurant. In the 4stars hotels they will
provide luxury facilities like better rooms, quality food and restaurant services and better
accommodation services. Employees
3 Star- in the three star hotels services are limited and quality is average. Family can come to
enjoy their meals in the 3 star restaurants. The three star hotels offers very good accommodation
with spacious public areas. The bedrooms are comfortable and offer a higher range of facilities
and services (Davis and et.al., 2018). The hotel is more formal with a reception. Light lunch,
snacks and a wide selection of drinks are served in a high-quality bar or lounge. The hotel offers
room service (continental breakfast only). There is also a laundry service.
2 star- If we talk about 2 star restaurant then two star hotels then they offer a personal services
and the extra facilities. Bedrooms are comfortable and bathroom attached with the room and in
those hotels restaurant facility is available for the breakfast, and dinner available on the last 2
days of the week. Food quality is average,
1 star- one star hotels are acceptable accommodation. Services are limited and higher standards
of the cleanness. Most of the hotels attach bathrooms with the room. Staff members are friendly

and help customers breakfast can be available and alcohol as well but there will be limited
verities in the drinks
P3 Trends which is affecting the Food and Beverage industry
Trends in Food and Beverage industry are changing with the time and it is important for
the hotels and restaurant business to follow those trends to achieve success in this business.
Trends like Technology, fast food, Hygiene food, changing in the customer’s preference, food
waste reductions and all are new and future trends of this industry.
Technology
Technology is changing with the time and these changes in the technology affect the
Food and Beverage industry. Many restaurants are advertising their restaurant in the social media
platforms and they are also provide food delivery at home (Dopson and Hayes., 2015). This is
attracting many customers and these trends are providing probability and growth in this business.
It is important for them to follow this trend for compete with their competitors.
Green food
Most of the people in UK like to eat healthy food so restaurant and Hotels and providing
green food to their customers. This trend is famous among the luxury hotels and restaurant. This
helps customers to eat healthy and quality.
Fast services
It is important for the Hotels and restaurant to provide heath food and fast services.
Management of the Hotels and restaurant are providing training to their employees so they can
satisfy customers. This helps to gain customers loyalty and helps to expand business in the
market. If employees will provide fast services and quality food to their customers then they can
achieve customer’s locality and they will be regular customers of that hotel or restaurant.
Fast food
There are many purple from all around the world come to eat in the restaurant and they
demand for the fast food so it is important for them to add fast food in their Manu because now a
days people like to eat fast food which provide them a great test (Kristina and Wijaya., 2017).
Waste from food
This is current trend which is followed by many restaurants in which they try to decrease
water from the food and they also give to the needy people and institutes who are working for the
public.

LO2
P4 Professional food and beverage management skills
A food and Beverage manger of the company control, plan and forecast the ordering of
the food and drinks for the hospitality property. Manger mange all the finance related process in
the company and provide sources for the company, in the environment of the hotel or restaurant
they may oversee the activities and they will be charge of the employees in the restaurant
Responsibility of the Food and Beverage mangers of the restaurant
Financial
The job requires amount of finance fuctions like purchasing of the Food and Beverage
stock, storage control, stock control budget of the F&B, financial report of the company and
financial duties. All are controlled by the F&B mangers of the restaurant company.
Menu
F&S manger of the restaurant plan and design the Manu of the restaurant and they
arrange staff and chief who can make all food given in the manure, they are responsible for
planning of the Manu according to the trends in the industry.
Managing staff
F&S manger of the restaurant recruit and select skillful staff in the restaurant and they
also provide proper guidance and duties to their staff member. They also provide training to
their staff so they can satisfy customers (Renton, Daellenbach and Davenport., 2016). If they are
not taking responsibility and they are not performing their task well.
Customer’s services
Food and Beverage Managers are responsible for making sure that customers needs are
addressed and attended to and that the service is always of a high standard, and thus would need
to deal with any issues that might come up during daily service operations
Qualification B&S manger should have
Manager should have diploma in the hospitality field and it is important for them to have good
knowledge about this industry field.
Skills required in the B&S manger are;-
 Manger should have communication skills both verbal and written
 Nature should be good and they should give equal opportunities and responsibility
 They should behave well with their colleague
 They should have immediate solutions of the problem occurring in the restaurant

 Mangers should have great knowledge of the market and understanding in the inventory
management
 It is important for the B&S manger to have good leadership skills so they can lead their
staff and increase staff member potential
 Proper knowledge of the restaurant field and industry trends
P5 Legal requirement of the food and beverage services outlet
Many business in the F&B industry sectors around their customers to provide them a
better food and drinks which can be eaten on- premises or takeaways. These can also include
cafes, sandwich shops, hotels and restaurant etc (Salim and et.al., 2018). it is important for the
companies to follow shifty rules and provide quality food which does not affect on the health of
the customers. Local agencies in the area are responsible for the monitoring business for the food
safety.
HACCP
One of the important and key requirements for the making and storing the safe food is to
have process which should be based on the HACCP which means Hazard analysis and critical
control point. This is developed for the restaurant cafes and bars and it is important for them to
have this procedure in their business. There are some countries where b this is legal requirement.
It is proper and strategic approach to identify controlling the safety in the food
Premises
These include the rooms and building where food is prepared and store. It is important for
them to keep them clean and it should be in good conditions. Place where they are making food
should be clean and hygienic (Shahidi., 2015). It is important for the restaurant to provide
suitable conditions for the handing the food and storing the food
This included
 Proper lighting in the workplace
 Facilities like hand wash for the staff members of the restaurant
 They should store chemicals to maintain cleanness such as dish wash etc.
Equipment
It is important for the restaurant to use equipment which is made with the appropriate
material; staff members should clean them on time
Water supply
Water which is used for the food ingredient or come in the contact with the food for
streaming, cleaning and cooling should be drinking quality (Subramaniam and Wareing., 2016).
It is necessary for them to have fire safety equipments n all.

Staff training
Staff training must be trained and or introduced in the food hygiene so they will have a
understanding of the need for their work.
LO3
P6 comparison of the different operational & marketing technology for different type of Food
and Beverage business
Operational
Flow through Sortation
It is important for the company to keep the food and beverage inventory in stock,
organizations are bringing distribution stages, center and sequenced to restore quickly on the
same day. Follow through sorting system is one of them to make the task simpler in the
restocking. It is automatic storage and retrevel solution in which well structure move around
automatically
Equipment innovation; flexibility and adaptability
Operation of the company bends on to provide better and best customers services which
can help them to increase that rate of the delivery and productivity expectations (Taoukis and
Tsironi., 2016). Online website has made this more easy for this industry ton order the product as
per their wherever they requires
Marketing technology
Social media marketing
Social media marketing helps Food & Beverage industry to give more growth and there
are many business in this industry who are using this technology for the growth in their business.
Hotels are giving adds on the social media and they are making new customers and attracting
customers to take their restaurant services and this is best ways of the marketing because they
can select the target market and they can also target according to their interest. They can see
growth in their business through the records which is available on the social media platforms and
it is improve for them to make their strategies before entering in this platforms

LO4
P7 factors which influence the decision making of the customers on which food and beverage
outlay they choose
There are some actors which can influence the customer’s decision making in choosing
the restaurant (Valta and et.al., 2015). It is important for the restaurant to know about those
affecters so they can attract customers and helps them in the decision making.
Quality
Quality in the food and services always play important role in the decision making of the
customers. Most of the customers like to go to the restaurant where they take care of the quality
in their food and they provide fast services. These things affect customer’s decision making.
Price
Price affect on the decision making of the customers because there are some customers
who are not able to pay heavy bill for their food so it is important for the restaurant to put prices
of the food according to the customers ability to pay.
Verities of food
Some people like to eat fast food and some people like to eat food which is healthy for
their heath and it should not affect on their physical heath, so it is important for the restaurant o
provide food according to their customers and they can also provide different verities and
categories in food like in one section fast food and in the other section green food (Weber and
Saunders-Hogberg., 2018). This can affect on the customers decision making and restaurant can
gain customers loyalty.
Quality services
Customers decision also depends on how they will get services from the restaurant. From
the customers prospective, they want fast and quality services which can satisfy there demand
and need in the restaurant so it is important for the restaurant to give fats and better services to
their customer so company can gain customers locality and achieve high growth in the F&B
industry.
P8 Strategies to attract customers and gain customers loyalty
F&B industry is too much different from the other industries For example – locality of
the customers start with the product but it does not mean there work is done if the restaurant
provide their customers delicious food and quality food. It is important for the mangers to make
strategies to gain customers locality. Here are some strategies to attract customers and gain
customers locality.

Customer’s locality programs
It is important for the restaurant to organize customer’s locality program for their
customers who regularly come and eat food in their restaurant. This will help to maintain goo
relation with there customers and they will always be a loyal customers of that restaurant. This
will also helps to attract new customers because this program will create good image among the
people and this will attract new customers for the restaurant.
Make good relationship with the tourists
If there restaurant is near by the tourist destination then they should not ignore them o
they should make god relation with them because they can earn huge profit and one of the good
thing is that if they will able to won tourist heart then and they can get good recommendation
from the trip adviser and other apps (Wood., 2018). It will helps them to make new customers
from the other country
Reasonable price
It is important for them to set reasonable prices for the customers so they can gain
competitive advantages and they can also gain customers loyalty. Reasonable and affordable
price will attract customers to eat food room their restaurant or store. They can use price
strategies for this in which they can provide quality product in reasonable price rage. This will
help them to gain customers locality and they can make new customers and gain completive
advantages in the market
CONCLUSION
As per the above report have been professional food and beverage management skills
within the food and beverage organization. This report has been briefly explained legal
requirement and regulatory standards that food and beverage service outlet must comply with,
this report has been compared and constricts different operational and marketing technology for
the foods and beverage business. It also has been investigated the factors which affected on the
customers decision making in the chosen of outlet and food. In the end this report has been
briefly analyzed strategies in the rage of the beverage and food outlet to attract new customers or
build customers loyalty in the business. This report has been concluded this all point and it will
explain it properly.

REFERANCES
Books and journal
Becker, G. and et.al., Nourish., 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.
Borges Lopes, R., Freitas, F. and Sousa, I., 2015. Application of lean manufacturing tools in the
food and beverage industries. Journal of technology management & innovation.10(3).
pp.120-130.
Chand, M. and Slath, A., 2018. Impact of Food and Beverage Service Practices on Customer
Satisfaction in the Food Outlets, Chandigarh, India. International Journal of Hospitality
& Tourism Systems. 11(2).
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Dopson, L. R. and Hayes, D. K., 2015. Food and beverage cost control. John Wiley & Sons.
Jung, H. S. and Yoon, H. H., 2017. Error management culture and turnover intent among food
and beverage employees in deluxe hotels: the mediating effect of job satisfaction. Service
Business. 11(4). pp.785-802.
Kristina, S. and Wijaya, B. M., 2017. December. Risk management for food and beverage
industry using Australia/New Zealand 4360 Standard. In IOP Conference Series:
Materials Science and Engineering (Vol. 277, No. 1, p. 012025). IOP Publishing.
Renton, M., Daellenbach, U. and Davenport, S., 2016. Finding fit: An exploratory look at SME
brand orientation and brand management in the New Zealand food and beverage
sector. Journal of Brand Management. 23(3). pp.289-305.
Salim, H. K. and et.al., 2018. Evaluating the organizational intention to implement an
Environmental Management System: evidence from the Indonesian food and beverage
industry. Business Strategy and the Environment. 27(8). pp.1385-1398.
Shahidi, F. ed., 2015. Handbook of antioxidants for food preservation. Woodhead Publishing.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
Taoukis, P. and Tsironi, T., 2016. Smart packaging for monitoring and managing food and
beverage shelf life. In The Stability and Shelf Life of Food (pp. 141-168). Woodhead
Publishing.

Valta, K. and et.al., 2015. Overview of water usage and wastewater management in the food and
beverage industry. Desalination and Water Treatment. 53(12). pp.3335-3347.
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.
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.