A Report on Food and Beverage Management: Course Name, Semester 1

This report provides an overview of food and beverage (F&B) management, examining the roles and responsibilities of F&B managers, including customer service and staff management. It delves into the legal requirements and standards, such as HACCP, that govern the industry, focusing on food safety and hygiene. The report also touches upon the importance of maintaining hygienic premises and adapting to business size and the use of rating systems. The conclusion highlights the importance of understanding the evolving trends in the F&B industry and adapting operational and marketing strategies. The report is supported by references to academic journals and online resources, providing a solid foundation for understanding the key aspects of F&B management.

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Managing Food & Beverage
Operations

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Table of content
 Introduction
 Professional food and beverage management skills
 legal requirements and regulatory standards
 Conclusion
 References

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Introduction
There are various roles and responsibilities are manage by manger
of food and beverage company. There is several skills that are to
be in a manger of food and beverage company (Molaveisi and
et.al., 2021). It is important for the hotel and a manger to have
those skills in him so that manger can successfully run a business.
Theses skills are discussed below:

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Roles of hotel managers
 Customer service skills: Managers of the hotels should
supervise staff members and other employees working in a
hotel. They educate and evaluate the performance of staff and
focus on customer service quality.
 Guest service: Managers needs to handle all the guest and
provide them better services.

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Roles of hotel managers
 Banquet functions: Managers should
establish string and close relationship with
banquet departments to ensure effective
functioning of the event requirement. They
should regular manage and trained all the
staff members.
 Payroll: Managers of food an beverage
hotel should mange all the superiors and
subordinates. They should hire disciplinary
actions, promotions and grievances for the
employees working there.

z Legal requirements and standards
The regulations will also be flexible to adopt the size of a business
organisation. Local agencies are responsible for monitoring and
executing a business of food safety ans ensuring regulations.
 HACCP: Hazard analysis and critical control points is the
systemic approach to identify, evaluate and control food safety
hazards.
 Hotel premises: Premises should be be well hygienic and in
good condition so that it should prevent from dirt and provide
suitable conditions for handling and storage of food.

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Conclusion
 Above report had been prepared to throw light on various types
of business, rating systems and trends in food and beverage
industry. It can be concluded above that different types of F&B
businesses are classified according to SIC in UK and maintains
different types of rating system on the basis of their
classification. It was also concluded that trends in the industry
keep on changing and businesses have to adjust their
operational and marketing strategies accordingly

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References
 Özbük, R.M.Y. and Coşkun, A., 2020. Factors affecting food waste at the
downstream entities of the supply chain: A critical review. Journal of Cleaner
Production. 244. p.118628.
 Tardivo, G. and et. al., 2017. Value co-creation in the beverage and food
industry. British Food Journal.
 Xia, H. and et. al., 2019. Identifying hotel competitiveness based on hotel feature
ratings. Journal of Hospitality Marketing & Management. 28(1). pp.81-100
 Online
 AA HOTEL AND HOSPITALITY SERVICES - Ratings and awards. 2020. [Online].
Available through:< https://www.theaa.com/hotel-services/ratings-and-awards>