Managing Food and Beverage Services: A Comprehensive Report

Desklib provides solved assignments and past papers to help students succeed.

MANAGING FOOD & BEVERAGES
OPERATIONS

Table of Contents
INTRODUCTION........................................................................................................................................ 3
ACTIVITY 1 (LO1)...................................................................................................................................... 4
TYPES OF BUSINESSESS WITHIN F&B INDUSTRY..................................................................................4
DIFFETENT RATING SYSTEMS USED FOR F&B INDUSTRY NATIONALLY AND INTERNATIONALLY
............................................................................................................................................................. 6
INFLUENCE OF CURRENT AND FUTURE TRENDS ON F&B BUSINESS PRODUCTS & SERVICES IN
ORDER TO ACHIEVE BUSINESS GOALS..................................................................................................8
ACTIVITY 2 (LO2).................................................................................................................................... 10
PROFESSIONAL F&B MANAGEMENT SKILLS.......................................................................................10
IMPORTANCE OF LEGAL AND REGULATORY STANDARDS ON OPERATIONAL PERFORMANCE
OF F&B SERVICE OUTLETS.................................................................................................................. 11
ACTIVITY 3 (LO3).................................................................................................................................... 12
OPERATIONAL AND MARKETING TECHNOLOGIES USED BY THE BUSINESSES FOR ENHANCING
THEIR PERFORMANCE........................................................................................................................ 12
INFLUENCE OF DIGITAL TECHNOLOGY ON THE BUSINESS PERFORMANCE........................................13
ACTIVITY 4 (LO4).................................................................................................................................... 14
FACTORS INFLUENCING THE CONSUMER DECISION OF CHOOSING FOOD AND BEVERAGE
OUTLETS............................................................................................................................................. 14

STRATEGIES USED TO ATTRACT & BUILD LARGE CUSTOMER BASE....................................................15
CONCLUSION.......................................................................................................................................... 16
REFERENCES........................................................................................................................................... 17
APPENDIX............................................................................................................................................... 18
Beverage Service Skills:...................................................................................................................... 18
Equipment Management Skills:..........................................................................................................19

INTRODUCTION
Food and beverage plays a most significant role in the hospitality industry. The reason for its
great importance is the wider scope of gaining efficient profit. Thus, any organization needs to
focus on the quality and excellence of this sector. In this report, the discussion will be held on
Modern F&B industry by covering the three real restaurants working in this industry. In the first
part, the report will cover different aspects under F&B industry including its types, outlets,
rating systems and the existing industrial trends. Later, it will move on exploring the
professional skills under F&B management along with outlining the legal & regulatory
standards. Further, the report will compare number of marketing and operational technologies
and how it will enhance the business performance. At last, the report determines the factors
that impact the consumer’s decision while exploring the effective strategies that are used to
build a loyal customer base.

ACTIVITY 1 (LO1)
TYPES OF BUSINESSESS WITHIN F&B INDUSTRY
Food & Beverage sector offers various career opportunities within the hospitality industry. It
has been statistically noted that the hotel industry is on par with the hospitality industry (Davis
et al., 2018). Organizations within F&B industry includes different kinds of service operations
including star restaurant, catering services, bars & F&B service providers for the resorts and
hotels. There are different kinds of service operations performed under F&B industry includes
 HOTELS & CATERING
 RESTAURANTS AND CAFES
 TAKE-AWAY FOOD SHOPS
 SNACK BARS AND PUBLIC HOUSES
 CANTEENS & MESSES
The report will discuss on three modern businesses that comes under the category of
restaurants that are Hazev, TAS and Java restaurant.
A restaurant is a business within food and beverage sector that deals in preparing & delivering
the foods & drinks to the customers in return for money and cash paid both before the meal
and after the meal. Foods and drinks are generally served on premises; however number of
restaurants also deals in takeout & delivery offerings (Davis et al., 2018). The restaurants differs
in offerings and look along with the type of service models and the major chef cuisines.

Modern restaurants are very much dedicated to the service offerings of food. The state of the
art restaurants was introduced in 18th century. A restaurant owner is responsible for managing
the operations of the restaurant and the respectable artisans of cooking are known as cooks.
Also, the preparation workers and the line cooks can together serves the meal items in more
systematic & creative trend (Gibson and Parkman, 2018).
The restaurants are further classified among different categories such as quick service
restaurants, full-service, family, ethnic, fine dining and upscale restaurants.
Hazev restaurants are situated in Docklands Canary Wharf, London. The restaurant’s service
offerings are based on their mono of offering an oasis with Anatolian cuisine. It comes under
the category of quick service and fine dining restaurants due to its stunning and stylish bar,
inviting venue, quick serve deli and private dining (Gibson and Parkman, 2018). Thus, Hazev
simply welcomes people to enjoy.
Java restaurant is situated at Edinburgh, UK. It comes under the category of Ethnic restaurants
although it is also known for its full-service dining (Dopson and Hayes, 2015). The restaurants
have the features of small playing area, exclusive sitting arrangement, pool, stunning interiors
and welcoming infrastructure (Dopson and Hayes, 2015). The restaurant works on the purpose
of providing attractive food delivery and high quality of services to the visitors.
Tas Restaurants is situated at Bloomsbury, London. The restaurant has positioned and rated
itself by marking 4 on the rating of 5 in terms of the great tasting food, thus it comes under
upscale restaurants (Wood, 2018). While exploring exciting tastes of the Turkish cuisine, it
comes under the best Authentic Turkish Restaurants in UK.

DIFFETENT RATING SYSTEMS USED FOR F&B INDUSTRY NATIONALLY AND
INTERNATIONALLY
Rating systems are used to evaluate the positions of the restaurants and hotels in a particular
area of operation. Generally Star Rating Systems are considered the best to check reviews
based on any criteria (Wood, 2018).
A vast array of rating systems is used in order to evaluate the performance of hotels,
restaurants and travel accommodation in a particular country or worldwide. The original star
ratings were originated by Michelin Guides for the restaurants in the year 1933. In case of
Hazev, TAS and Java restaurants, the manager are supposed to use the star ratings which are
further classified among one star, two stars and three stars (Kanyan et al., 2016). It represents
★ (one star) represents that a restaurant worth a visit that means one should visit there
if they present in the area
★★ (two star) represents that a restaurant worth a detour means one should consider
going out of the way to eat there
★★★ (three star) represents that the restaurant worth a special visit from the
customers.
As of 2009, there were only 3 star restaurants in the world. Later the ratings which are applied
by the restaurants and the hotels started using rating systems up to 5 start level. A “5 start
restaurant” builds from the star system that works for evaluating the quality of restaurant
(Kanyan et al., 2016). A professional and an official rating system used by the restaurants to
inspect the performance worldwide is referred as Michelin System but it inspects the quality in
just foods and drinks, it does not consider the luxury and atmosphere in its rating system.
The rating systems for the selected restaurants were performed very poorly when it is about
the non-conventional properties such as the bed or breakfast. Each item that is available can be

easily quantified from the check list of desired amities. The quality of the services is difficult to
assess repeatedly as it is subjective. Moreover, the restaurant may afford the additional half
star (★+) if the services are better than other restaurants. The restaurants such as Hazev uses
rosettes to determine the eateries marked in top 10% out of all the 10 restaurants lies in its
group. It is difficult for TAS to obtain higher level of rosettes (Kanyan et al., 2016).
Some countries such as UK have carefully executed one standard and a well-established rating
system while defining the criteria in well-effective manner. In this rating system, an official book
which is issued by a state will use only one rating system consistently across all listed properties
(Grekova et al., 2016). This provides benefits to the restaurants in making comparisons among
the properties of other restaurants in the same market.
The above rating observations of the selected restaurants may help in evaluating their
performance in the perceptions of customers
Hazev ratings java ratings

TAS ratings

INFLUENCE OF CURRENT AND FUTURE TRENDS ON F&B BUSINESS PRODUCTS
& SERVICES IN ORDER TO ACHIEVE BUSINESS GOALS
The businesses that come under the F&B sector have to face several issues and challenges
regarding the emerging trends. The trend towards the ‘conscious consumerism’ has its
extremes also; it has been found that the products that are produced nearby resulted in
betterment of quality, sustainable production and increase enjoyment (Grekova et al., 2016).
The number of restaurants incorporates this trend in their marketing and menu planning. Also,
the restaurant should be alert about the importance of special diets with the dietary
restrictions.
These influences are shaping the F&B sector continuously. To explore more trends, the prior
focus should be on the core elements that must be considered by F&B sector for profitability in
service operations (Grekova et al., 2016). It includes selecting the correct location, cost control,
sales & marketing and reliable human resources.
Some most common trends and issues that affects the operations of businesses in F&B sector
Government influence
The federal government along with its agencies is affecting the businesses in terms of raising
income tax rates, cost of employee benefit & support for poultry farmers and agriculture
procedures. Also, it increases the impact through business taxes, non-smoking laws & operating
hours restriction (Cetin et al., 2016).

Health and Safety
F&B providers hold a separate position in our society. Thus, they are responsible to adhere to
public safety regulations. For restaurants, it addressed by delivering and serving food with all
safety measures. Thus, the F&B industry has a good position for delivering healthier and safest
products & services to the consumers (Cetin et al., 2016).
Technological trends
Technology plays the most crucial and ever increasing role in F&B sector. In the kitchen, alarms
& temperature sensors inspect that the food is ready & notify the staff (Cetin et al., 2016). Also,
the Wi-Fi enables debit/credit held devices to directly bring on table to process transaction.
Other than this, the trends of the automated services include the real time restaurant
reservation system and the smartphone applications that tell the consumers about their
favorite chain restaurant (Marriott et al., 2018). Also, the changing venue trends related to the
nature of food affect the services of business in F&B sector.

ACTIVITY 2 (LO2)
PROFESSIONAL F&B MANAGEMENT SKILLS
A manager within the F&B sector is responsible to manage the overall operations of the
business. He must ensure that restaurant is filled with the skilled staff and the sufficient stock.
Also, it is the duty to ensure that everyone in the restaurant is trained on beverage service,
food preparation, kitchen safety techniques and should have proper knowledge of health
standards.
A manager must possess the following professional skills within a restaurant
 Address customer concern: the primary way to meet revenue goals is by offering
excellent customer service. For this, a manager has to focus on setting the great
ambiance of restaurants and convince the guest to visit again. F&B managers must know
how to handle spot service issues & the mitigate risks (Marriott et al., 2018).
 Design menu for restaurants: Successful F&B managers target their customer wisely
while having the knowledge of the customer trends within F&B sector that helps in
appealing to the consumers.
 Comply with food safety standards: the managers’ works under F&B sector must have
the knowledge of food safety standard while ensuring that employees are also aware
about it. For this, they are involved in handling checklist & internal procedures in the
restaurants (Marriott et al., 2018).
 Manage food service staff: F&B managers are also responsible to hiring and training the
service staffs as the personal management of business must possess interpersonal skills
and experience. They aims at creating empowered and customer oriented team
(Marriott et al., 2018).
 Organizational skills: they are also responsible for preparing schedules and shipment for
work which is needed on prior basis.