An Analysis of Food and Beverage Management at Arla Foods

This report provides an overview of food and beverage management, using Arla Foods as a case study. It begins with an introduction to the food and beverage industry, particularly focusing on Arla Foods, a multinational food and beverage company. The report delves into the essential skills required for effective food and beverage management, including communication and adaptability. It then discusses the legal requirements and regulatory standards, specifically highlighting the importance of certifications such as ISO 22000 for ensuring food safety and proper management. The report emphasizes the importance of these standards in maintaining high-quality service and ensuring consumer safety, concluding with a summary of the key findings and recommendations. The report leverages research and case studies to provide a thorough understanding of the subject.

Managing Food and Beverages
Operations

Table of Content
• Introduction.
• Professional food and beverage management skills in Food and Beverages.
• Legal requirements and regulatory standards that food and beverage service
• Conclusion .
• Refernces.

Introduction
The food and beverages is the type of industry of all companies where involved to produce better food and
other service supply in terms of packaging and distributing them in authentic manner (Capozzi and et. al.,
2020). Specially , in hospitality industry food and beverages plays and important key role because the
hospitality type companies only enhance to provide better food facility towards the guest. In this report, the
company is taken Arla Foods venture, it is Swedish multinational food and beverage company which is
actual based from Viby, Demark and one of largest firm where the formed as per the result to a merger
between Swedish dairy corporativism Arla and Danish. Their total revenue is 10.3 billion as well as number
of employees are approximately 18,756 are actively serving their services within better food and packaging

Professional food and beverage management skills in
Food and Beverages
Many skills are requires in food and beverages as using of management skills in workplace of food and
beverages such as:
 A better communication skills can be perfect attribute which makes individual staffs need to communicate
with customer and solve their quires that can be positive factor that better enhance Arla Food Company
service in productive aspect.
 Staffs or Employees must have proficient accuracy and adaptability skills where they can ease to stable as
well as provide better and productive performance which raise the standards of Arla food company .

Legal requirements and regulatory standards that food
and beverage service.
Through evaluate by NQA which is proper certification that able to provide better source and also
provide better succession planning towards food and beverages for Arla food company. To provide
valuable certification audits for a number raises increase standards.
 ISO 22000: It is regulates international food and beverage safety management that implies
proficient standard where an organisation for better food production that enhance better
productivity in directly and indirectly way. It majorly involves as primary producers from food
crops, other credentials of food material which allows proper that improve systematic food
regulation.

Conclusion .
In above report of Food and Beverages where it come up with better include overall information about
different type food beverages as One premise and different alternative to provide effective services . By
highlight various type for food and service rating system that involves better specification. On the also
further better optimise various service provider ti engage with customer for long time . factor which involves
effective decision making for generates presentable outlet of service that enhance proper procedure to be
followed. By using of ISO 2200 and ISRO 22500 which propounded about Food safety management and
effective supply chain management that develop service mobility.

REFERENCES
• Capozzi and et. al., 2020. Microbiological safety and the management of microbial
resources in artisanal foods and beverages: The need for a transdisciplinary
assessment to conciliate actual trends and risks avoidance. Microorganisms. 8(2).
p.306.
• Chowdhury and et. al, 2020. A case study on strategies to deal with the impacts of
COVID-19 pandemic in the food and beverage industry. Operations Management
Research, pp.1-13.

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