Food and Beverage Report: Skills, Regulations, & Business Analysis

This report provides an in-depth analysis of the food and beverage industry, exploring the necessary skills for effective management, including communication, problem-solving, and creativity. It highlights the importance of regulatory compliance, specifically focusing on the Hazard Analysis Critical Control Point (HACCP) system and Regulation (EC) 852/2004, which govern food safety and equipment maintenance. The report emphasizes the need for adherence to these regulations to ensure the quality and safety of food production. The report also highlights the importance of adhering to the guidelines. The report is based on the JD company, which is a food company.

Unit 6:
Managing Food
& Beverage
Operations
(Task 2)

Table of Content
 Introduction
 Demonstrate professional F&B management skills.
 Explain the legal requirements and regulatory standards that F&B outlets
must comply with,
 Conclusion
 References

Introduction
Food and beverage operations are has been considered as the most
important part of the hospitality industry which involves
multiple activities which includes engaging staff in purchasing
raw materials, keeping inventory, preparing food stuff and
beverages, maintaining the service quality and many more.
The management of food and beverages has been considered as
the most important task for the companies in order to their
maintain quality standards. The company chosen for
completing this report is JD Food group. This report shall cover
subjects relating to management skills and legal requirements in
F&B sector.

Demonstrate professional F&B
management skills.
In order to run a Food and beverage industry, an individual needs to acquire the following skills
so that the business is run efficiently. These skills help in managing the operations of the
industry in a smooth way. The management skills are-
 Communication skills
 Customer service skills
 Problem solving skills
 Creative skills

Legal requirements and regulatory
standards that F&B outlets must
comply with
The legal requirements and regulations for maintenance and cleaning of equipments which every
F&B industry is required to comply with are as follows-
 Hazard Analysis Critical Control Point (HACCP)- The food companies in UK are
required to comply with this regulation. Under this law, the organisation must carry a
review process in the business to identify any hazardous thing which could go wrong. After
identification, the company needs to implement the practices and procedures to prevent or
reduce the hazardous activity's possibility. In order to protect and maintain the equipments,
this regulation must be complied with by the JD Food Group.

Continue...
Regulation (EC) No. 852/2004-
This regulation states the legal requirement for designing and equipping the kitchen which is
enforced by food authority under Food Safety and Hygiene (England) Regulations 2013. in
context to equipment requirement, the regulation provides that waterproof dressing on the
equipments must be there so that any harbour bacteria can be easily detected. Further the food
contact equipments hall be kept in good condition, clean and repaired. The maintenance and
use of the equipment must not be pose risk of injury.

Conclusion
From the above PPT, it is concluded that the food and beverage industry is the most
powerful sector of the hospitality industry. a manager in this industry must posses the
communication, creative, problem solving skills in order meet the standards. Every
Food and Beverage Industry must comply with legal requirements and regulatory
standards in reference to the cleaning and maintenance of equipments in order to work
effectively. The regulations include Hazards Analysis Control Critical Points
(HACCP) and the Regulation EC 852/2004 so that it can maintain and improve the
quality standard.

References
Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research. 19(5). pp.514-524.
San Lam, F.I., Cheng, A.W.L. and Lam, C.C.C., 2020. The power of service quality: front-of-house
service skills. In Food and Society (pp. 417-427). Academic Press.
Bhuvan, G.M. and Naik, J., 2019. Hospitality Education and Skill Development in Hospitality sector
to facilitate employment opportunities: A New Perspective. BVIMSR’s Journal of Management
Research. 11(1). pp.74-86.

Thank You