Food and Beverage Operations: Skills, Hygiene, Licensing, and more

This report delves into the core skills essential for effective management in food and beverage operations. It highlights the importance of multitasking and problem-solving abilities to meet the demands of various stakeholders, particularly in the context of modern technological advancements. The report emphasizes the significance of maintaining sanitary and hygiene standards, including proper food handling and preparation to ensure consumer safety. It also covers the legal aspects, such as registration and licensing, necessary for operating a food business. Furthermore, the report includes a recipe for a strawberry chia seed pudding, demonstrating practical application of food preparation knowledge. Overall, the report underscores the importance of these skills and practices for achieving organizational goals within the hospitality industry.

Managing Food And
Beverage Operations

Introduction
Food and beverages operation management involve in
multi activities which are engage workforce right fro
buying, material which are needed, making beverages
and food, maintaining food and service quality and
many more. Food or beverages and its quality these
are main elements for hospitality sector.

Demonstrate professional Beverages & Food in organisation
In hospitality industries owners and mangers will always try to
enhance brand value and reputation of restaurants and hotels
and they use effective skills. Employers look for beverages
and food services superior who can manage organisational
management in efficient and effective manner.

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 Multitasking: It entails juggling various task activities or
shifting attention from one work to another. workforce will
be able to reach demands of various different
stakeholder without nay dropping ball. In modern days
technology become more advanced and people and
many organisations are more depended upon it.

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 Problem solving: It is act of defining a issues,
determining cause of problems, analysing, prioritizing or
selecting other option or alternative for a solution and
executing a resolution. This skill is important for operate
business in smooth and effective manner. In terms of
JURYS, they have talented supervisors with best skills.

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Composition: A new dish based on Strawberry chia seeds
pudding. Ingredients are 2 cups of milk, 2 cups of yogurt,
coconut milk, almond milk, 1/3 cup chia seeds, some
strawberry, sugar and Vanilla extract.
Decoration: Restaurant serve in glass small jar with different
layers

 Sanitary and Hygiene: This represent that premises
require to be clean or ventilated, also explain safe preparing
food for consumers. It consider different factors like
premises require to kept away from insects, pure water need
for manufacturing, no workforce should be facing from
other kind of disease which is harmful, using gloves or hats
while preparing food in terms to avoid any germs contact
and many more.
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 Registration and Licensing: Any hospitality industries
require to take valid license in terms to operate
manufacturing procedure such as sales, storage, food,
packaging, transportation and many more, these factors
relies under food business operator. All hospitality sector
require licenses and registration to operate business without
any restrictions.
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Conclusion
It is concluded the above discussion, for hospitality industries skills
are most important to manage different task and get targeted goals
and objectives. There are many rules and regulations in food and
beverages sector it is necessary to follow all laws in right manner so
organisation cannot face any kind of issues and challenges in
operating their business.

REFERENCES
Books and Journals
Okumus, B., Koseoglu, M.A. and Ma, F., 2018. Food and
gastronomy research in tourism and hospitality: A
bibliometric analysis. International Journal of Hospitality
Management, 73, pp.64-74.
Paiano, A., Crovella, T. and Lagioia, G., 2020. Managing
sustainable practices in cruise tourism: The assessment of
carbon footprint and waste of water and beverage
packaging. Tourism Management, 77, p.104016.

Thank you