HNC Hospitality Management: Food & Beverage Operations Report Analysis

This report provides a comprehensive analysis of food and beverage operations, encompassing various aspects of the industry. It begins by exploring different types of businesses within the food and beverage sector, classifying them based on ownership structure and service type, and profiling a chosen business within each area. The report then delves into the rating systems used for food and beverage establishments, both nationally and internationally, such as Michelin Stars and AA Rosettes, and discusses current and future trends affecting food and beverage businesses, including consumer preferences, the rise of e-commerce, sugar-free food, healthy diets, authenticity, app-based services, robot waiters, and voice-activated technologies. Furthermore, the report compares different operational and marketing technologies used by businesses like Marriott and Hilton, highlighting their approaches to enhancing guest experiences and operational efficiency. Finally, the report investigates the factors influencing consumer decisions when choosing food and beverage outlets, such as food quality, and analyzes strategies used to attract and build a loyal customer base, providing a holistic view of the food and beverage industry.

Managing Food & Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry........................................................................3
P2 Determine different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................5
P3 Discuss the current and future trends affecting food and beverage businesses.....................6
Task 2 ..............................................................................................................................................7
Covered in PPT ..........................................................................................................................7
Task 3...............................................................................................................................................7
P6 Compare different operational and marketing technology for a range of different types of
foods and beverages business......................................................................................................7
Task 4...............................................................................................................................................8
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose......................................................................................................................8
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base .............................................................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food and beverages operation is concerned with supplying of various varieties of foods
and beverages within the business. It is one of the segment of hospitality industry, it focuses on
the operations in hotels, catering company, restaurant, resorts and many more. In this industry
the work can range from packaging to preparing, transporting and delivering foods or beverages
(Konstantinidis, Natos and Mattas, 2019). Marriott International is a Hospitality Industry which
serves food and beverages, it was established in 1993. The Hotel have their own mobile app that
helps guest to check in and serves the better experiences.
TASK 1
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry
There are different types of businesses within food and beverages industry they are classified as
follows-
 Sole proprietorship
 Partnership
 Limited liability company
A sole proprietorship is a business that is owned and run by single person. It is a easiest type of
business to establish due to lack of government norms and regulation. Partnership is another kind
of business in which a two or more than individuals are involved and collectively shares the
profit and loss. Limited Liability company is a other type of business that offers limited liability
protection to its owner (Schölin, Ohlsson and Broomé, 2017).
There are also different food services they are-
 Commercial
 Non commercial
Commercial food service
Commercial food and beverages operations includes restaurants, retail, airline and cruise ships
and other business. The commercial segment includes almost 80 percent of food service and
restaurant industry. The commercial food services are further divided into-
 Restaurant-

There are many restaurants in UK which serves foods and beverages at best quality. Types of
restaurants includes fine dining, casual, buffets, quick-service and cafeterias.
 Stadium-
Generally, stadium foods are very expensive because they considered the food and beverages as
a profit centre for team and the venue. Some stadiums also runs the privately food service
operations.
 Catering and Banquets-
In catering and banquet segment, the host who is organising the event select the menu for all the
people who are invited.
 Retail-
Retail is also an one of the type of food service, it offers the meals that can be eaten in the store
or at home. These products are found in convenience stores, supermarkets and other speciality
shops.
Non-commercial food service-
Non commercial food service is another type of food and beverages operation it includes
universities, healthcare, travel centres, military, colleges and many other sector. The non
commercial food segment represents 20 percent of the food service industry. The non
commercial segments are further classified into-
 Cafeteria at schools and universities, providing food services to students and the staff
members.
 The food services provided to military personnel, clubs also provide the food services.
 Hospitals and other health care facilities also provides the food services for their staff and
patients.
 Businesses and industries also provides the food services to their employees. For
example, cafeterias, dinning room and vending machines.
Marriott is an elegant dining restaurant, it comes in commercial food service. The restaurant
provides natural and sustainable food which is sourced by UK's most dedicated farmers and food
producers.

P2 Determine different rating systems used for the food and beverage industry nationally and
internationally
The rating system is a method which is used to categorise the food and beverages on the
basis of their qualities. There are different rating system which are broken down into categories
based on the food quality they are as follows-
 Michelin Stars-
Michelin stars is one of the rating system which are used to rate the restaurant on the basis of
their qualities served to guests (Batat, 2020). This rating system consist only three star, were one
star represents a very good restaurants, two star signifies excellent cooking, three star are for the
restaurant that offers exceptional cuisine that is worth.
 Scores on the doors-
It is a hygiene rating system that is used by the local authorities to know how the restaurant
handle and prepare the food for people. This rating system shows the results of regular inspection
of restaurant.
 AA Rosettes-
It is a rating system which is based on the scale of 1 to 5 they are outlined below-
 One Star-
One star rating of food and beverages means that the quality of food is very low, the customers
didn't like the food or the restaurant is dirty and in a bad location. The staff of the Hotel provides
a informal yet competent service.
 Two Star rating-
The two star rating is provided to the restaurant which serves breakfast daily and dinner in
evenings. This rating considered the restaurants with higher standard of cleanliness and
maintenance. The restaurant needs to improve their quality of foods so that more customers get
attracted towards the food service.
 Three Star Rating-
In this rating the staff are smartly presented in the restaurant, it is open for the residents or non
residents. The food quality and the service provided by the staff are better than the other two
ratings.
 Four star rating-

In four star rating the staff members are professional, uniformed and also responds the needs or
request of the customers. The lunch is available in a selected eating area. The restaurant or dining
room are open for the residents and non residents.
 Five star rating-
In five star rating the guest are offered a luxurious accommodation, extra facilities and a varieties
of services available by the hotels and restaurants. The quality of the food is high and a best chef
is hired by the restaurant. The restaurants are open every day for all types of meals.
Marriott is a five star rating restaurant, they create a beautifully crafted dishes with a
passion to delight and share curiosity of delicious food.
P3 Discuss the current and future trends affecting food and beverage businesses
In new decade, the food and beverages industry will face shifting in the consumer
preferences, rise of e-commerce or other issues (Nurfatihah and Siddiquee, 2019). Marriott can
also face the trends which can affect the food services of the restaurants. The current and future
trends affecting food and beverages are outlined below-
Current Trends In food and beverages Industry
 Nurturing Food Equality-
In today's world, the consumers have access of more information than ever before with the help
of the technology. The consumers know how the products are manufactured and what are the
impact of that. The products based on the transparency and purpose is demanded by the
consumers.
 Sugar free food-
High sugar food affects the food and beverage industry as customers are demanding a sugar free
food and moving towards new low sugar products. The consumers saw a raising demand for
healthier food and continue this trend with decrease in sugary foods.
 Healthy diet-
The guest in the restaurant demands for a healthy food, to improve their brain health. It includes
fresh, additive free, natural and sustainably produced food. The healthy food business involves
few soups and salads in the restaurant menu.
Future Trend Affecting Food and beverages
The future trend affecting food and beverages are determined as-
 Authenticity-

Authenticity is a procedure that states that the food ingredients are original, verifiable and
genuine. This test is conducted to prove the content of the food products are authentic and is
represented in a correct way. Authenticity can also affect the Marriott restaurant so the manager
have to keep focus on the quality of the food. Food authenticity helps the consumers to get what
they pay and increases the trust of them.
 App-Based service-
App based services made things easier for the customers to get done with viewing menu and
ordering activities. This service helps the guest to reserve the table in the restaurant, it also
determines whether there are free table or not. App based service allows the consumers to place
their orders by using a digital menu card (Alalwan, 2020). Through App of Marriott they can
attain more customers and handle the queries.
 Robot Waiters-
Most of the restaurant are using robots for pick and place services like food serving, packing and
food handling. Robot waiters increases the brand experience and also attracts the customers. The
Marriott restaurants can use robots to reduce the labour cost and they don't have to worry for
hiring, vacations and sick time of the staff members (Berezina, Ciftci and Cobanoglu, 2019).
 Voice activated everything-
Voice activation is the latest technology which is rising in the food and beverages sector. It
increases the productivity of the restaurant and reduce the wastage of time. Voice activation
helps the customers to simply order their food by using prompt words.
Task 2
Covered in PPT
Task 3
P6 Compare different operational and marketing technology for a range of different types of
foods and beverages business.
Marriott International-
Marriott International is the largest hotel industry with respect to guest facing technologies.
Marriott keeps focusing on both physical and digital aspects of the business. The hotel promotes
through their websites and social media. The hotel has planned a various ideas to improve their
bookings. They have create a better experiences for their guest by creating an app through which

they can check in by mobile, they receives the room ready notification and increase the
experience of their arrival (Lei, Wang and Law, 2019). The guest can also skip the check in line
in the hotel they can directly go in their room by unlocking with phones. If the customer have
any query or problem they can contact to hotel host at any time before arriving. The hotel also
have the facility of Wi-Fi for staff members and guests. Marriott have a meeting service app
which reduces the time by connecting the hotel team in real time. The hotel industry also created
M live in which a social media experts regulate the presence of their brand on various channels.
This technologies helps to attract more and more customers by providing them better experiences
in Hotel.
Hilton Hotel-
Hilton Hotel is a multinational hospitality Industry, they have planned a smart technology in
their hotel rooms. It helps the guest to select their own rooms, they can check in and unlock their
room through Hilton app. The hotel also wants to develop a various features in the app through
which the customers can switch their room light, helps to operate the TV when they check in into
Hotel. This app helps the clients to save their preferences for hotel room and these preferences
automatically applied to their rooms once they checked in into Hotel (Tomašević, 2018). The
company also wants to execute the plan of connected room which are also connected to other
devices so that the guest can show their talent in that room. They are also implementing a voice
control technology that helps to increase their brand value. These technologies delivers a better
experiences to their guest and makes them to visit again.
Task 4
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose
The factors that influence the consumers decision on food and beverages are-
 Food Quality-
The quality of food matters the most for the customers, If the restaurant is offering a high quality
of food the customers get highly satisfied. The restaurant must provide a good quality of product
so that more and more customers get attracted (Cousins et. al., 2019). The food should be fresh
and healthy. The consumers are more concerned with the quality or services of the food and
prefers a hygienic food with proper cleanliness.

 Price-
Price also influence the customer decision on food and beverages, consumers are more price
conscious. Generally, the consumers get attracted from the discounts that are provided by the
restaurants. The customer prefers the food which are of low price.
 Staff Behaviour-
Staff acts as a face of the restaurant for the customers, the staff of the restaurant should be well
trained it increases the brand value of the restaurant. A training session must be provided to the
staff in which norms should be included aligned with the desired customer experience. The staff
shows the credibility and value of the restaurant.
 Restaurant Ambience and Interiors-
The interior of the restaurant matters the most it creates a perception of the restaurant brand in
the eyes of the customers. If the interior of the restaurant is not impressive customers may not
visit again. The interior is not only about the colour, it should reflects the uniqueness of the
restaurant brand. The interior should have a power to attract the customers and create an emotion
that make them to come back in the restaurant.
 Unique menu-
The restaurant must have the unique food in their menu it grabs the attention of the customers to
get back. The menu of the restaurant should considered the food item that have the uniqueness,
the item must be different from other food items with best quality (Backholer, Sacks and
Cameron, 2019).
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
Core by Clare Smyth can use various strategies to attract and build a loyal customers base
the strategies are as as below-
 Delivering Extraordinary customer service-
The restaurant have to invest a lot of money in advertisement, social media and SEO so that
more and more customers move towards the restaurant. The customers have the expectations
based on the reviews or the information on the website. The restaurant must provide a high
quality services and support in a way that allows customers to access in a most efficient and cost
effective manner.
 Connect with clients on social media-

Social media is the best platform to interact with customer base. Through social media the
restaurant can share the information related to the offers and discounts (Thienhirun and Chung,
2017). The restaurants also provides a offers to their customer who follow them on social media.
 Providing happy hours-
The restaurant can also organise a happy hours to attract more customers and boost the sales of
the restaurant. This strategy is used during the time when restaurant sale is low. Through this
strategy customers get likely to stay and order dinner.
 Email Marketing-
The restaurant can also send emails to their customers to deliver any information. This strategy
attract the customers and create a great perception regarding the restaurant. They should have a
proper details of the guests than only the customers can receive the mails.
CONCLUSION
It is been concluded from above discussions that there are certain legal regulations and
standards which should be followed by the hotels and restaurants. The company have to focus on
the various skills of the employees so that the guests get attracted towards the hotel. The
restaurant must have to implement the strategies through which they can attain the loyalty of the
customers.

REFERENCES
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