Nelson College London: Food & Beverage Activities Report 2019/20

This report provides a comprehensive analysis of food and beverage activities in the 21st century, focusing on the Hilton Hotel as a case study. It begins by categorizing various types of food and beverage businesses, including restaurants and outdoor catering, and then delves into international and national rating systems like the Michelin Guide and food hygiene schemes (HACCP, Scores on the Doors). The report explores current and future trends such as increased home dining, transparency, and plant-based diets. It further examines beverage and food management skills, emphasizing communication, problem-solving, leadership, and team-building. Regulatory standards and legal requirements, including the Food Standards Act 1999 and Food Safety Act 1990, are discussed, along with the importance of equipment maintenance and cleaning. The report differentiates between operational and marketing technologies, highlighting the use of robotics and sustainable packaging. Finally, it examines factors influencing consumer decisions and strategies for building customer loyalty, ultimately aiming to provide valuable insights into the dynamic food and beverage industry.

FOOD & BEVERAGE ACTIVITIES IN THE
21ST CENTURY, FROM CUSTOMER TO
COMPUTER TERMINAL...
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Table of Contents
INTRODUCTION...........................................................................................................................3
P1 Describe various types of the businesses that are associated with the food and beverages
industry profiling a business in each industry..............................................................................3
P2 Describe the various types of rating system that are used for the food as well as
beverage industry internationally and nationally.........................................................................4
P3 Explain the future and current future trends that impacts food and beverages...................5
P4 Describe beverage management and professional food management skills in food and
beverage company.......................................................................................................................5
P5 Describe regulatory standards and legal requirements that are comply with the food and
beverage services ,providing specific references to the maintenance as well as cleaning the
equipment ....................................................................................................................................6
P6 Differentiate the operational and marketing technology for a range of various types of
food as well as beverages business..............................................................................................7
P7 Examine the factors that impact the decision of the consumer on which food as well as
beverage outlets they choose.....................................................................................................7
8 Evaluate the strategies used within a range of food as well as beverages outlets to impact as
well as build a loyal customer base..............................................................................................8
Understands the value provide to the costumers .........................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10
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INTRODUCTION
Food and beverages services sectors provides a great deals to the hospitality industry as
due to the increase of the significance meetings ,a social events and large numbers of the
customers visiting the catering establishments quickly (Halili and Siraj, 2019). Present report lay
focuses on the Hilton hotel as it established is considered as the global brand regarding the full
service hotels all over the world as there were 586 hotels as well as restaurant properties around
215,623 room within more than 85 countries. Report highlights on the various styles of the
business hat are associated with each industry. It describes various ratings systems used for the
food industry and also explore the current as well as future trends of the food and beverage
businesses. It also highlights on the management skills of Hilton hotel organization. It describes
the legal requirements as well as regulatory standards for the firm. It also compares as well as
contrast among the operational and marketing technology for a various range of food beverage
businesses. Furthermore, it examines the factors that impacted on the consumer decision on the
food and beverage they can choose. It also examines various strategies to makes the customers
loyal towards the brand.
P1 Describe various types of the businesses that are associated with the food and beverages
industry profiling a business in each industry.
There are different list that can be categorized within the food industry as a vital sector
regarding hospitality industry that can be categorized below.
Restaurants
There are various typical restaurants such as Hilton that features course drinks ,meals as well
as plethora regarding other food services. These kinds of establishments can seat a table as well
as use waiters to take the orders for the food items. Hilton provides causal dinning to the theme
dinning as there is range of full time service restaurants (Davis, Lockwood,Alcott and
Pantelidis, 2018) Such a popularity within the restaurant as well as establishments of the growth
food services provides a separate category of the hospitality sector. People are always looking
forward to tasting the various types of food when they are on and go within a different country to
taste different favorites of food as per the culture of the Country. Hilton plays a vital role to
provide various varieties of food that are associated with the culture to the people (Miles. and
Siega-Riz, 2017 )
.
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Outdoor categorizing
It means that the hotel and caterer engaged in giving service with the connection at
one place to the other than their own place. Here in the Hilton hotel venue is decided through
the host and also the price can be charged as per the type of food as well as beverages orders.
The outdoor catering will takes cafe within a full -fledged manner. Outdoor category includes
the functions such as Parties and marriages
P2 Describe the various types of rating system that are used for the food as well as beverage
industry internationally and nationally.
Rating systems main aim is to evaluate restaurant and hotels nationally or internationally. One
of the rating system is star rating introduced by Michelin Guides in 1933.
One- Star – According to one star hotel system that means that a property consider has no frills
as it only offers basic accommodation as it doesn't mean tat the hotel is dirty or kept within a
bad location as it means that there is only place to sleep that is pretty much of it (Rawal, and
Dani, 2017 )
.
Two star- they are same as one star as they consider as more affordable as well as quite
comfortable.
Three star – they are have some unique amenities and also provide quality services .
Four star- These hotels are noted for their extraordinary comfort and upscale quality.
Five star- it can bale to provide the premium dinning options and also flawless guest services . It
is also considered as the personalized services to their guests. Hotel like Hilton provides the
high end luxury for the guests (Davis and et.al.,2018).
A very vital step while rating any hotel or restaurant can be implemented by the adoption
of the food hygiene rating scheme. They are rated various restaurants on the basis of the
standards of the hygiene. There are various food rating schemes such as Haccp ,sfbbas well as
Scores on the doors.
Haccp= It can be applied by a firm that deals within the pharmaceutical or food chain industry
directly or indirectly. As this approach caters to the physical, chemical and biological dangers
as the kinds of inspection rather than the inspection of the final food. As if a food industry got
approval from the Haccp than it assures better safety of food as well as enhanced awareness
about the business (Wood, 2018).
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Scores on the doors- Through routine inspection cores the doors schemes can set some
standards as per the latest food inspection.
P3 Explain the future and current future trends that impacts food and beverages.
Present food trends
More number of people eat at home( Ghost restaurant) - More number of people wanted to
eat their meals with their friends and relatives to the home with full comfort and safety .
Swiggy and Zomato becomes the major online food services to the Indian's online
markets .They take orders from the Customers and provide the fresh food from the restaurants.
Costumers like more this kind f trends in the year 2019 (Davis, Lockwood,Alcott and Pantelidis,
2018).
Increasing demand for the transparency
Nowadays consumers want to know that what are the ingredients are going into their products as
consumers seeking the quality of foods as they are looking for the brands that can share thr
transparency to the products .
Plant based diet
Consumers want that the food industry prepared the food that are fresh as well as plant based
foods that can be brought and ultimately delivered to their table . Hilton can deliver the recipes
that as per the demands of the customers as that do not contain artificial preservatives or
ingredients (Cousins, And et.al., 2019).
Future trends - In the future people are more attracted to the plant based meals as they are more
aware to their health nowadays and this also becomes the impacted in the future as well.
Gluten free diet - Gltuen free diet is becomes popular with the future as it guletin is not good
for health and people wants more gueltin free products within the future trends (Del Chiappa,
Martin.and Roman,2016).
P4 Describe beverage management and professional food management skills in food and
beverage company.
A food and beverage managers plans, controls and forecasts the ordering of the food as
well as beverages regarding a hospitality sector they have to manger the whole process. The food
and beverage manager has some skills that are mention below.
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 They have must a written and verbal communication command as if any guest
communicate them ,they can understand them and also satisfies them with their
communication skills (Davis, Lockwood,Alcott and Pantelidis, 2018)
 They are the person who are well good in the problem solving as if any sudden problem
happens to the Hotel like Hilton than they can easily solve the problems such as to deal
with the various kinds of customers as all the customers are not very decent as some of
them are not as they have to deal with each and every type of the costumer.
 Strong leadership skills- Manager of the Hilton hotels have the strong leadership skills as
they are one who can solve each and every problem and solve the problems of the
employees of the Hilton hotel (Marshall, 2016)
 Team leader of the Hilton hotel must have positive force all the time as when the profits
are high as well when the cash flow is considered as tightly knowing the strengths that
are essential to the company performance that helps the team members can make the use
the time as well as resources.
P5 Describe regulatory standards and legal requirements that are comply with the food and
beverage services ,providing specific references to the maintenance as well as cleaning the
equipment
Food safety implies to each and every stage of food as well as beverages from the processing to
the manufacturing and also the distribution ( Marriott, Schilling, and Gravani,2018.)
Food Standard act 1999
This act is to provide functions as well as powers and in addition to this transfer certain
functions within relation to the food and safety standards. This act sets out the main aim that is to
protect the public health within relation to food as it provides the power to act as per the interest
of the consumers at any stage in the supply chain and food production.
Food safety act 1990
It gives the outlines for all the food legislation within Wales, England and Scotland. The main
responsibilities under this food act is to
 Assuring food is labeled, presented and advertised within a way that cannot be provided
false or misleading information to others (Nayak. and Waterson, 2016).
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 Assuring not include or remove anything from food which means that it can be
damaging to the health as those who eat it (Agwa, Aziz .and Khalifa, 2017).
 Assuring that food served ,quality or substance of which the consumers can expect.
The Food safety Order 1991
Their guide of rules and regulation set out the various roles and responsibilities under the order
and also enforce its all details.
Here managers regarding large and small medium-sized business are read the guidelines in
details and also employees will require to know the main responsibilities that are outlined
within the introduction. Here small business must be aware of their responsibilities and also
able to sue the rest of the guide regarding reference about the order ( Marriott, Schilling, and
Gravani,2018.)
P6 Differentiate the operational and marketing technology for a range of various types of food
as well as beverages business
The use of machines within the food and beverage industry also assures the quality as well as
affordability. As in 2016 by using the robots ,a tech company rolled a program for butcher to cut
the meats that are more difficult and this saves the several injuries. Hilton hotel can also apply
this technology (Davis and et.al.,2018).
Packaging and waste
Right now the biggest concerns for consumers is having the sustainable and healthy foods as
costumers pay attention to the label as well as harmful ingredients. Here many of the firm use
such kind of technology to help them as go green. As by the help robotics as well as digitization
within the food industry they are able to find substitutes to plastic as well as other armful
packaging which is not god for their health and environment. Various packaging are used such as
micro packaging, edible packaging as well bacteria fight packaging. Hilton can also use such
type of packaging for the food items so that the food items can be protected for more number of
days (Del Chiappa, Martin.and Roman,2016).
Drones
Technology can make a difference as by the use of the Satellite and GPS tracking to keep
the monitor on the soil levels, crop yields as well as weather patterns so that it increases the
efficiency of the farm as also helps to test the health of the crop . As these types of drone able to
locate as well as identity diseased a well as damaged crops (Wood, 2018).
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P7 Examine the factors that impact the decision of the consumer on which food as well as
beverage outlets they choose
The factors that influence the decisions of the customers are mention below
Economic consideration can also impact on the consumer choice on the food behavior as cost
of food is considered as the primary determinant of the food. Here the low income groups have
greater tendency. Even it is suggested that Seafood is considered as the good food substitute.
Price elasticities vary between the low high and medium income costumers as they demanded
various food products that the items chosen through the consumers (Del Chiappa, Martin.and
Roman,2016).
Environmental factors- As the choice of an individual's depends on their history but impacted
also by environment over the time s most of the choice patterns that are stable throughout the
life, personal events and also relationship can influence these patterns. Timing of the event can
greatly impact on the choices of the food (Cousins, And et.al., 2019).
Education and Knowledge- Report shows level of education also impact on the food choices at
the time of adulthood as nutrition knowledge as well as good dietary habits are strongly
correlated as knowledge of health does not lead to the action people are unsure to imply their
implications (Wood, 2018).
Cultural factors - These are the factors that related to the habitual consumption of the various
foods as well as tradition in the preparation and also certain cases that leads to some restrictions
such as meat as well as milk from diet. When move from one nation to the other people often
adopt the particular food habits regarding local culture
Impact on the social class
Report clearly shows that there is completely difference within the social and cultural classes
with regard to intake the food and nutrients. As poor diet results into the micro nutrients
deficiency and also over nutrition results into the overweight and obesity.
8 Evaluate the strategies used within a range of food as well as beverages outlets to impact as
well as build a loyal customer base.
Understands the value provide to the costumers
It is vital for the Hilton hotel to improve the customer experience journey and continuous
build the loyalty by providing them a great experience such as
 By providing the quality of food as the reasonable prices
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 by providing the best services such as free Wi-Fi and clean and tidy rooms (Davis and
et.al.,2018).
 Listen the needs and requirements of the customers such as their suggestion and
complaints about the Hilton hotel and also some modification as per the requirements of
the customers
 take the feedback from the costumers about their experience from face to face and from
the phone calls and also by email as well (Miles. and Siega-Riz, 2017 ).
 Provide the various discount packages time to time on their emails so that they get
attracted and becomes loyal towards the Hilton hotel.
CONCLUSION
From the above report it had been concluded that restaurants such as Hilton provides
causal dinning to the theme dinning . Hilton hotel Outdoor category include Parties and
marriages. It lay emphasis on the rating systems evaluate restaurant and hotels such as star rating
as one star hotel provides the living accommodation and five star hotel provides the luxurious
service to the customers. Another rating system consider as food hygiene rating scheme rating
of any hotel as it assures better safety of food enhanced awareness. It also focused on the
current and future trends such as health awareness diet,green leaf diet and gluten free
diets .furthermore it highlight on the skills of the mangers such as communication skills and
various laws and factors related to the food industry such as cultural factors.
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REFERENCES
Books and journals
Rawal, Y.S. and Dani, R., 2017. Next generation trends in food and beverage service sector.
Journal Homepage: http://www. ijmra. us.7(11).
Halili, S.H. and Siraj, S., 2019. STUDENTS’PERCEPTION ON IMPLEMENTING
PERSONALISED M-LEARNING TO SUPPORT THE TEACHING AND LEARNING
OF FOOD AND BEVERAGE SERVICE COURSE. JuKu: Jurnal Kurikulum &
Pengajaran Asia Pasifik. 7(3). pp.11-19.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Agwa, Y., Aziz, W. and Khalifa, G., 2017. Evaluating Food and Beverage Courses in Higher
Private Tourism and Hotels Institutes in Alexandria: Professionals’ Perception.
International Journal of Heritage, Tourism and Hospitality. 11(2). pp.98-110.
Cousins, J. And et.al., 2019. Food and beverage operations and management.
Davis, B and et.al.,2018. Food and beverage management. Routledge.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Del Chiappa, G., Martin, J.C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management.53.pp.105-113.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Marshall, D., 2016. Convenience stores and discretionary food consumption among young
Tokyo consumers. International Journal of Retail & Distribution Management, 44(10),
pp.1013-1029.
Miles, G. and Siega-Riz, A.M., 2017. Trends in food and beverage consumption among infants
and toddlers: 2005–2012. Pediatrics.139(6).p.e20163290.
Nayak, R. and Waterson, P., 2016. ‘When Food Kills’: A socio-technical systems analysis of the
UK Pennington 1996 and 2005 E. coli O157 Outbreak reports. Safety Science.86. pp.36-47.
Rana, J. and Paul, J., 2017. Consumer behavior and purchase intention for organic food: A
review and research agenda. Journal of Retailing and Consumer Services. 38. pp.157-165.
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