Report: Managing Food and Beverage Operations at Carters of Moseley

This report examines the management of food and beverage operations, using Carters of Moseley as a case study. It explores various types of businesses in the industry, including fast food, cafeterias, and restaurants, and analyzes national and international rating systems like "Scores on the Doors" and Zagat. The report discusses current and future trends, such as transparency, on-demand consumption, immune health, and the impact of science and nutrition, and how these trends affect products and services. It also demonstrates professional management skills, including conceptual and interpersonal skills, and discusses legal and regulatory requirements. Furthermore, the report compares operational and marketing technology, evaluates the effectiveness of customer attraction strategies, and analyzes factors influencing consumer decisions. Finally, it provides a critical evaluation of the impacts of digital technology on operations and consumer behavior, offering insights into adapting to industry changes and achieving business objectives.

Understanding how to
manage food and
beverage operations

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Exploring various kinds of businesses in food and beverage industry..................................1
P2. Explaining various rating systems that are used in the sector at national as well as
international level........................................................................................................................2
P3. Discussion of current together with future trends affecting businesses in food and beverage
industry........................................................................................................................................3
M1. Analysing the ways in which current along with future trends affect products a service of
food and beverage businesses in order to meet objectives..........................................................4
D1. Critical analyse of the ways various kinds of businesses in food and beverage sector
adapted existing along with future trends for meeting objectives...............................................4
TASK 2............................................................................................................................................5
P4. Demonstration of professional food and beverage management skills in an organisation. . .5
P5. Explanation of certain legal requirements as well as regulatory standards which food and
beverage service outlet................................................................................................................5
M2. Discussion of importance and value of having to meet regulatory standards on operational
performance addition to consequences when they are not adhered.............................................6
D2. Analysing implications relating to meeting professional legal as well as regulatory
equipment in overall operational performance............................................................................6
TASK 3............................................................................................................................................7
P6. Comparison and contrast of various operational together with marketing technology for
various food and beverage entities..............................................................................................7
M3. Evaluation of the ways digital technology enhances performance of company to meet
objectives.....................................................................................................................................8
TASK 4............................................................................................................................................9
P7. Investigation of factors which influence decision of consumer on selection of food and
beverage outlets...........................................................................................................................9
P8. Analysis of strategies that are used in various food and beverage outlets for attracting
addition to building loyal customer base.....................................................................................9

M4. Evaluation of effectiveness of strategies that are utilised for attracting and building loyal
customer base in diverse food and beverage outlets..................................................................10
D3. Critical evaluation of impacts that digital technology has on operations of company and
significant influences on consumer buying behaviour..............................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food and beverage entail list of dishes, drinks, preparation techniques, cuisines, distribution
operations and hence forth. Industry of food and beverage represents wider sector of services
comprising of preparation, presentation together with serving foods and beverages to guests on
premise as well as off premise. Practices of the industry are associated with customer service
specifications, controlling costs, monitoring satisfaction, purchasing resources, production and
services, consumer and market. For understanding about ways of food and beverage operation
management, Carters of Moseley is selected organisation in food and beverage industry. It is a
local business established in Birmingham since 2010 to offer modern dishes by using seasonal
British ingredients that are cooked in open kitchen addition to contemporary space (Carters of
Moseley. 2021). The organisation is planning to set its business in London.
The report explores distinct kinds of businesses in food and beverage industry, various
rating systems and trends in the sector. It also demonstrates professional management skills and
regulatory standards in real working environment. Further, the report compares and contrasts
operational along with marketing technology as well as customer motivations to maximise
success of organisation. It also compares and contrasts operational along with marketing
technology as well as customer motivations to maximise success of organisation.
TASK 1
P1. Exploring various kinds of businesses in food and beverage industry
Food and beverage industry is complex network of various businesses which operates for
supplying most of food consumed through population of world. Within UK, food and beverage
industry have became highly diversifies as huge players ranging from small, family run and so
on have initiated their workings (Nirino, Miglietta and Salvi, 2019). Carters of Moseley is a food
and beverage organisation that have professionals working tirelessly for intensifying experiences
of customers through their services. Some categories of businesses that works in food and
beverage industry are as explored:
Fast food joints: A type of business that offers quick services and serves fast food cuisine
along with maintain minimal table service is said to fast food joints. It offers limited menu along
with take away facilities. It can be a franchise or restaurant chain which provides standardises
1

ingredients and prepared foods with controlled supply channels. Carters of Moseley is type of
fast-food joints as it offers fast services with minimal table facilities.
Cafeterias: A type of food and beverage company that have little or no waiting staff table
services and is located at places where population visits most is cafeteria. It is a place wherein
people select their food from counter along with take to the table after making payments. Carters
of Moseley is similar to cafeteria as it is a venture wherein customers serve themselves from
counter and make payment prior to eating.
Restaurants: A form of food and beverage organisation in which people have to make
payment for sitting along with eating dishes which are cooked together with served on premises
(Mohammad, 2017). Herein, dishes and drinks are served by waiter or waitress at the table of
customer. Carters of Moseley is a restaurant that is an eating establishment wherein diners
including guests or customers are served food and drinks at their tables.
P2. Explaining various rating systems that are used in the sector at national as well as
international level
Rating system are defined to any category of rating that are applied in particular
application domain. These are effectively created with the help of efficient rating scale. Within
food and beverage industry, there are ample number of rating systems through which businesses
work nationally and internationally. In relevance to Carters of Moseley, some rating systems
used by management at national level are as explained:
Scores on the Doors: It is among food hygiene rating system that management of a food
and beverage company uses for determining food outlets stores, handling along with preparing
food that is offered to customers. At Carters of Moseley, scores on the doors system are used
with the purpose of providing quality services and food to customers. Moreover, the system also
encourages organisation to maintain hygiene level of environment wherein they prepare food and
drinks.
AA Rosette: Another rating system that food and beverage establishments uses to stand in
local area (Bellido and Heras, 2017). By using the rating system, managers of Carters of Moseley
serve food prepared with proper care, good quality ingredients addition to understanding of skill.
This helps in attracting wider guests to eat in with sense of anticipation along with confidence.
2

Other than national rating systems, there are some international rating systems that are
used by management of Carters of Moseley to operate successful in food and beverage industry.
Some are as explored:
Zagat rating system: The rating system that guides rating on the basis of five-point
scale. In this, 5 is highest while 1 is lowest. In relevance to Carters of Moseley, if owner plan to
work at international level, then it is essential to use the system as all its components by using
the system are rates for some areas that are food, décor, service, etc.
Sfbb: It is Safer Food Better Business that is among rating system which facilitates and
approaches to units for preparing food and drinks as per guidelines mentioned by food safety
management schemes. At international level, professionals of Carters of Moseley use the rating
system so to comply with food hygiene regulations along with to put into place all procedures
associated with food safety management.
P3. Discussion of current together with future trends affecting businesses in food and beverage
industry
There one thing that an individual is required to consume each single day for survival is
food (Feng and Shanthikumar, 2017). Trend is a term that is delineated to a general direction of
certain aspects that are developing or changing. There are ample number of current trends that
are affecting business, for example, Carters of Moseley within food and beverage industry. Some
current trends and their impacts on Carters of Moseley are as follows:
Transparency triumphs: For meeting demand of consumers, it is becoming essential for
food and beverage brands to up their game of transparency. Ranging from clean label ingredients
to responsible ingredient sourcing demand for transparent supply chain as well as product
labelling is high in the sector. In case with Carters of Moseley, working with the trend enables
management to share information about location from which food comes from along with the
ways it is made and many more than impacts on its strategies of operations.
Consuming on demand: It is among biggest trend pertaining in food and benevarge
industry that enhances omni channel consumption. Presently, consumers of food and beverage
businesses have more access about eating what they need, where and when they want food. It is
just not about the time when it comes but also finds familiar flavours in all types of dishes and
beverages. For Carters of Moseley, it is essential to address convenience, assessable indulgence
along with richer experiences of its guests.
3

Other than current trends, there are some future trends that might affect businesses within
food and beverage industry. Some of them in context to Carters of Moseley are as follows:
In tune with immune: Covid-19 have taken consumer trends towards prioritising
immune health to another level (Prakash, 2018). In relevance to Carters of Moseley, the trend
will impact highly on menu with ongoing anxiety stemming from the pandemic. Most of
consumers shares that they are looking for products in the industry which support immune
health.
Science and nutrition: In future, technology have great chances to address needs for
food and beverage with increased nutritional value, ethical impacts along with sustainability. In
relevance to Carters of Moseley, it is believed by professionals to make necessary changes in
food and beverage through science. Also, it will impact on strategies of achieving objectives
when managers fail to leverage expertise that are available for fulfilling consumer expectations
while overcoming challenges related to generating great tasting healthy food and drinks.
M1. Analysing the ways in which current along with future trends affect products a service of
food and beverage businesses in order to meet objectives
It has been analysed that current and future trend affects ways in which food and beverage
companies achieve success is that they create it impossible for managers to focus on workings
and pressurises them to make necessary changes on strategies (Legenvre, Henke and Ruile,
2020). In context to Carters of Moseley, key current and future trends that plays huge role in
impacting working to reach towards objectives are transparency triumphs, consuming on
demand, in tune with immune, science and nutrition as they create challenges in path of
completing operations.
D1. Critical analyse of the ways various kinds of businesses in food and beverage sector adapted
existing along with future trends for meeting objectives
As per Wilcock and Boys (2017), it is critically analysed that food and beverage industry is
combination of diverse businesses that works with current and future trends so to achieve
objectives. Some forms of food and beverage businesses are restaurant, cafeterias and fast-food
joints. Carters of Moseley is a restaurant type that operates successfully with potential and
prospective trends in the sector.
4

TASK 2
P4. Demonstration of professional food and beverage management skills in an organisation
Management skills are certain abilities which professional body of an organisation must
posses for fulfilling specific tasks. In food and beverage industry, managers must include certain
capacity for performing duties in the company at the time of avoiding crisis circumstances as
well as timely solving issues when they occur. In case with Carters of Moseley, management
skills that are to be present within professionals are as demonstrated:
Conceptual skills: A management skill that permits people to better understand about
complex and dynamic scenarios along with developing creative solutions is termed to conceptual
skill (Saleh and Sweis, 2017). From perspectives of professionals of Carters of Moseley,
conceptual skill is valuable as it helps managers to present knowledge for abstract thinking,
formulating ideas and hence forth. With this, professionals of food and beverage business see
entire concept, analyse together with diagnose issues to find creative solutions.
Interpersonal skills: It refers to abilities which help professional managers to interact,
work as well as related properly with others at workplace. In relevance to Carters of Moseley, it
is essential for managers to have interpersonal skill because with this, managers make effective
usage of human potential at company along with motivate staff for better outcomes.
Diagnostic and analytical skill: Diagnostic skill is delineated to potential for visualising
best response to any type of situation. Likewise, analytical skill is all about competence to
determine key variables within a situation. In a manager, diagnostic along with analytic skill is
essential for recognising potential possible approaches to any circumstance. For Carters of
Moseley, the skill could help manager to visualise outcomes of identifies approaches for any
situation at workplace.
P5. Explanation of certain legal requirements as well as regulatory standards which food and
beverage service outlet
Food and beverage service outlets refers to those areas at business in which foods and
drinks are sold to in house along with outside guests. Carters of Moseley is a kind of food and
beverage service outlet that offers wide variety of food and drinks to people both at in house
addition to outside locations. There are certain regulatory standards together with legal
requirements which are implemented by government of UK in context to maintain hygiene and
5

clean equipment at food and beverage companies (Kebete and Wondirad, 2019) (Meherishi,
Narayana and Ranjani, 2019). Some of the legal requirements and regulatory standards which are
adhered by Carters of Moseley are as explored:
Food Safety and Hygiene Regulations Act, 2013: It is a legal requirement that set out
key responsibilities of managers to properly handle, prepare as well as serve food in clean
equipment that are safe to eat. In Carters of Moseley, the legal requirement is followed by
managers and chefs so to carry out business actions for improving standards of equipment and
fostering hygiene level at premise.
General Food Regulations 2004: In various areas of UK, The General Food Regulations
Act enforces provisions to protect health of public along with interest of consumer for food and
drinks. Within Carters of Moseley, working at stages of production, processing together with
distribution are carried by adhering provisions of the legislation so to feed customers and guests
in clean equipment that maintains standards of safety.
ISO 22000: It is an international standard that encourages food and beverage companies to
manage food safety by properly handling and cleaning equipment that are related to production,
preparation and distribution of food and beverage (Mun, Woo and Paek, 2019). By using ISO
22000, managers of Carters of Moseley are able to work by demonstrating abilities for
controlling safety hazards concerned with food so to ensure that offerings are safe.
M2. Discussion of importance and value of having to meet regulatory standards on operational
performance addition to consequences when they are not adhered
Working with regulatory standards is important for food and beverage company so to
avoid challenges in performing operations (Spenceley, Snyman and Eagles, 2019). Within
Carters of Moseley, key regulatory standards used for fostering operational performance are ISO
22000 and certain laws so to provide safe and healthy food. At same time, when the company do
not adhere regulatory standard then it have to bear huge losses or consequences in form of
paying penalties, reducing of customer base and decreased position in competitive edge.
D2. Analysing implications relating to meeting professional legal as well as regulatory
equipment in overall operational performance
It is analysed that when food and beverage companies fail to meet professional legal and
regulatory standards for managing equipment then it impacts adversely on performances of
operations (Leung, Wen and Jiang, 2018). In case with Carters of Moseley, at the time when
6

professional regulatory standard that is ISO 22000 is not adhered then it leads to mismanagement
of staff, poor workplace safety, los of lucrative opportunities and charges from government in
form of penalties as well as fines.
TASK 3
P6. Comparison and contrast of various operational together with marketing technology for
various food and beverage entities
Technology is execution of scientific knowledge for specific purposes within a industry. In
food and beverage industry, various operational and marketing technology are leveraged by
businesses for carrying out operations in streamlined manner. The term operational technology
could be defined to hardware along with software to detect together with cause changes through
directly monitoring as well as controlling assets, equipment, events addition to processes.
Similarly, marketing technology refers to knowhow that guides marketing team for working. It is
optimisation of offline channels to market or promote a brand (Santoro, Vrontis and Pastore,
2017). Being Carters of Moseley is part of restaurant, managers use operational technology such
as Internet of Things and Warehouse Management System. Furthermore, within same food and
beverage business, marketing technology used includes Artificial Intelligence and Chatbots.
Comparison among various businesses in food and beverage industry in context to operation
and marketing technology are underneath:
Basis of differentiation Operation Technology Marketing Technology
Fast food joints For fast food joints, operational
technology that is Accounts
Payable Automation that
streamlines all operations and
optimise invoice processing at the
company (Tonelli and Cristoni,
2018).
Within fast food joints, loyalty
programme is one of
marketing technology that is
applied through software
which are easily accessed
through mobile phone. They
provide great marketing
insights and track habits of
patrons.
Restaurant One of operation technology that In restaurant, marketing
7

restaurant such as Carters of
Moseley uses is Kitchen Robotics
for automating various tasks
related to kitchen. This is
configured for producing various
types of dishes through diverse
ingredients.
technology that is used at
Carters of Moseley is Digital
Menus that is an LCD Screen
which electronically show
people the meals that are
available for orders at the
premise.
Cafeterias Within this category of business,
operation technology that is
predictive Big Data is used that
makes all business operations
more critical in the sector for
meeting expectations of customers
effectively on the basis of past
purchasing actions.
Online reservation and
ordering is marketing
technology used by cafeterias
to make reservation at
premises as per customer
convenience (Sassi, Sassi and
Acocella, 2018).
Among operation technology and marketing technology in Carters of Moseley, one thing
is similar that is both technologies are used for meeting customer satisfaction and attaining
business objectives. With this technology, business managers in food and beverage industry
focuses to carry out operations and promote the brand through fulfilling desires of target
audiences.
M3. Evaluation of the ways digital technology enhances performance of company to meet
objectives
In accordance to views of Liao and Wang (2018), digitalisation not only help managers in
having precise data rather also positively influences entire processes and development of
strategies. Within Carters of Moseley, digital technology enhances performances for meeting
objectives through granting access to real time information with big data, easily determining
trends, developing more complete profiles of efficiency and generating audit trail access.
Moreover, operation and marketing technology enable professionals to simplify evaluation
procedure ad well as turn workforce into active participants for attaining determined goals.
8

TASK 4
P7. Investigation of factors which influence decision of consumer on selection of food and
beverage outlets
Decision making of consumer is influenced by certain factors while they select food and
beverage outlets (Paraskevas and Quek, 2019). Consumer decision-making process is a
procedure through which an individual goes through while deciding what, how, from where,
when, etc to buy. With extensive market research, marketing team of Carters of Moseley have
identified certain factors that influences motivations and behaviour of consumer while deciding
or selecting the outlet. Some of the factors in context to Carters of Moseley which influence
decision making of consumers while selecting the outlet are as investigated:
Service speed: One of factor that is analysed by managers of food and beverage business
that influence consumer decision making for choosing an outlet is service speed. Nature of
service offered by an outlet determines image of the company. Food and beverage service outlets
ae making services within diverse areas of differentiation. In context to Carters of Moseley,
managers have analysed that service speed together with friendly staff fosters motivations of
customers to select the outlet. Moreover, increased accessibility, customer service addition to
convenience enhances perceptions towards outlets.
Food quality: Major factor that influence motivation and decisions of consumer for
selecting an outlet for food and beverage is freshness, taste together with quality of food. Quality
is an intangible aspect that is perceived prior and after the purchase (Legenvre, Henke and Ruile,
2020). For Carters of Moseley, marketers have determined that consumer perception about food
and beverage quality depends on expectation developed on expected performance of a product
along with service deliveries. In present era, people are more concerned for quality of offerings
and increasing level of diseases have made customers to think more for selecting a food outlet.
P8. Analysis of strategies that are used in various food and beverage outlets for attracting
addition to building loyal customer base
Attracting and building a loyal customer base is key for business survival in competitive
environment (Okumus, 2020). In aspect to Carters of Moseley, some of strategies that helps
managers to attract and retain loyal customer base are as analysed:
9