Analyzing Food & Beverage Operations: Skills, Tech & Strategies

This report examines the management of food and beverage operations, emphasizing the essential skills required for success, such as multitasking, creative thinking, and time management. It highlights the importance of adhering to legal and regulatory standards, including HACCP principles, to ensure hygiene and safety. The report evaluates the impact of digital technology on operations and consumer behavior, comparing various operational and marketing technologies like ERP solutions, CRM, IoT, and cloud deployment. It also investigates factors influencing consumer decisions, such as food quality, staff behavior, ambiance, service time, menu innovation, and convenience. Furthermore, the report analyzes strategies for attracting and building a loyal customer base, including social media promotion, offering free Wi-Fi, email marketing, partnering with food delivery apps, and using social media influencers. The ultimate goal is to enhance business performance and meet business objectives in the dynamic food and beverage industry.

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO1( Covered in PPT) ....................................................................................................................1
LO2 Professional food and beverage service standards in working environment................1
P4 Food and beverage management skills within a food and beverage organisation. ..........1
P5 Legal requirements and regulatory standards that food and beverage service outlets with
specific reference to the maintenance and cleaning of equipment. .......................................2
M2 Importance and value of having to meet professional food and beverage legal and
regulatory standards on operational performance and the consequences on performance if they
are not adhered to...................................................................................................................2
D3 Evaluate the impact of digital technology both on the operations of food and beverage
businesses and the significant influence it has upon consumer buying behaviour. ...............2
P6 Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses....................................................................3
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose.................................................................................................................4
M3 Evaluate how digital technology enhances business performance for a range of different
types of food and beverage businesses to meet business objectives......................................5
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.........................................................................................................................5
M4 Evaluate the effectiveness of strategies used in a range of food and beverage outlets to
attract and build a loyal customer base...................................................................................6
D3 Critically evaluate the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behaviour. 6
CONCLUSION................................................................................................................................7
REFERENCES ...............................................................................................................................8

INTRODUCTION
The food and beverage industry of UK is the largest manufacturing sector of the
economy. The industry is on boom in terms of sales. The Brexit and UK conditions effected the
market as after this there is now a question mark on the sustainability of the sector. After which
COVID has a major impact but now the glory of the sector has returned in terms of higher sales,
more innovations as well hiked profits. The current trends are dynamic as the ever changing
needs of the consumers. The government plays a major role in the working of the industry as it
sets the quality standards for every manufacturing product.
MAIN BODY
LO1( Covered in PPT)
LO2 Professional food and beverage service standards in working environment.
P4 Food and beverage management skills within a food and beverage organisation.
To be successful in the industry the organisation needs to be sharp in some skills
such as should be multi tasking, creative thinkers and have quality of time management.
The premise should have ability to think creatively as they have to present the food in a
way which can attract more and more customers as well as should look like a mouth
watering piece. During the peak times the staff of the business needs to be multi tasking to
serve the customers on time which will improve the sales. The skill to manage time helps a
lot in multi tasking as when they divide their time according to the activities they have to
perform to serve the customers then it will help in reducing time wastage and efficient
utilisation of time. These skills are necessary to gain competitive advantage which will
leads to increase the market share of the firm (Baharum, Bakri, Zain, Sing and Ibrahim,
2020).
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P5 Legal requirements and regulatory standards that food and beverage service outlets with
specific reference to the maintenance and cleaning of equipment.
The organisation should follow HACCP principles which stands for hazard analysis
and critical control points. It was first developed for the industrial manufacturing units but
now it is mandatory for small units, restaurant and cafes and each and every unit which is
involved in any way with the food and beverage industry. The principle is made to control
the hazardous process and products which are effecting the environment in any way or the
health of the consumers. The food and beverage produced is checked through the principle
and FDA standards. The product will be approved to sell only if it is produced accordingly
(Okumus, Taheri, Giritlioglu and Gannon, 2020).
M2 Importance and value of having to meet professional food and beverage legal and regulatory
standards on operational performance and the consequences on performance if they are not
adhered to.
It is important for every business to work according to the set standards and
principles. All the staff should be trained in such a way to maintain hygiene and safety. By
adapting the practice in their daily routine they will be safe from the random inspections
because the rules of this industry are strict any flaws can hamper the image of the company
(Rutherford, 2021).
D3 Evaluate the impact of digital technology both on the operations of food and beverage
businesses and the significant influence it has upon consumer buying behaviour.
The digital technology came into role after pandemic because of the regulations. The
technology is used in many ways in the industry such as while taking orders, while
delivering orders on time as well as at the time of preparing orders which save the time and
efforts of the organisation (Koc and Boz, 2015).
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P6 Compare and contrast different operational and marketing technology for a range of different
types of food and beverage businesses
Operational marketing is basically based upon the strategic information and marketing,
data and comments from the field for the purpose to define the concrete actions in order to meet
the organisation's marketing objectives. In context to food and beverage industry, the marketing
technology is basically the general term which is used for the purpose to assist the marketing
teams in their work. In reference to food and beverage industry, the industry is fast changing
(Wilcox, 2021).
In context to food and beverage business, there are various technologies used for the company
which comprises of the following:
Modern ERP solution built for the food and beverage industry: In today's scenario, most mature
business likely to have an enterprise resource planning solution. With the help of Modern ERP
solutions, it have made major advances in the past few years due to the transformative
technologies which comprises of the analysis tools, planning and forecasting (Aysel, 2015).
Customer relationship management: In context to organisation, every one knows why it is
very important and critical to maintain relationship with the customer for the overall success of
the organisation. In reference to food and beverage industry, the customer relationship
management solutions plays a very important role in enhancing and managing the relationship of
the customers.
Internet of Things and Enterprise asset management: In context to Food and beverage
industry, the combination of a solution to manage the life cycle of the IOT sensor technology and
plant machinery can provide and offer a organisation a competitive edge (Okumus, 2020).
Cloud deployment: In context to Food and Beverage industry, the deployment in the cloud
basically goes hand in hand with the addition of the new solutions and ERP software. In context
to business, staying competitive is very important for the purpose to use the most flexible and
agile solutions.
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P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose
In context to food and beverage industry, there are various factors which could result in
impacting and influencing the decisions of the consumer on which food and beverage outlet they
choose which comprises of the following:
Food Quality: In context to food and beverage industry, according to food services report,
approximately 23% of the customers choose to dine out at a restaurant due the quality of the food
they offer. In context to customers, the quality of the food is considered to be the most important
factor for the purpose to determine the success of the restaurant (Everett, 2016).
Behaviour of the staff: In context to organisation, the behaviour of the staffs is basically
considered to be the face of the restaurants to your customers. With the help of staff behaviour it
helps in ensuring that the image of the company is not compromised.
Location Preference or ambience: In context to food and beverage industry, it is very important
to have deep understanding about the behaviour of the consumers and with the help of restaurant
interiors, it can easily dictate the perception of the restaurant brand in the eyes of the customers.
In reference to food and beverage industry, it is very important to create an ambience that could
reflect the uniqueness of the company and results in creation of the positive impact (Martin-Rios,
Demen-Meier, Gössling and Cornuz, 2018).
Service time: In context to service time, the lower the service time, the happier the customers
will be. In context to food and beverage industry, it is very important to truly care for your
customers and provide them value (Weber, 2019).
Customer selection behaviour- Menu Innovation: In context to food and beverage industry,
the menu innovation and offering what they like at different seasons is a great way to provide
fuller satisfaction.
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Convenience: In context to food and beverage industry, the role of convenience plays a very
important role and no customers like discrepancies during the payment process or delayed order
taking. In reference to organisations, it is very important to ease the live of the customers
through offering services like easy billing with the multiple modes of payment, easy ordering and
interactive feedback (Latino and Menegoli, 2022).
M3 Evaluate how digital technology enhances business performance for a range of different
types of food and beverage businesses to meet business objectives
In context to food and beverage business, the digital technology plays a very important
role for the purpose to enhance the business performance for the range of the various types of
food and beverage business in order to meet the objectives of the company. With the help of
digital technology it helps in increasing the flexibility with which the producers can control and
monitor the process of production. With the help of digital technology it supports the creativity
and allows more variety in products and can even speed time to market.
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
In context to food and beverage outlets, there are various strategies which are basically
used for the purpose to attract and build a loyal customer base which involves the following
strategies:
Promote yourself on Social Media: In context to food and beverage industry, many restaurants
have begun promoting themselves on various social media platforms and gaining the attention of
the customers through posting content in a regular manner.
Offering Free Wifi: In context to Food and Beverage industry, it is basically a great method or
way to draw in new consumers to the restaurant. Various organisations have already embraced
this approach and created friendly space which will attract the individuals and helps in providing
various benefits through using a similar approach.
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Using email marketing: In context to food and beverage industry, the social media marketing
plays a very important role and is the primary focus in most digital marketing plans and in
reference to email marketing it is considered to be the most effective way to attract the
consumers to your restaurant (Montorsi, 2019).
Sign up with the food delivery apps and online ordering: In today's scenario, more and more
consumers are ordering take out and getting food delivered to them ever before. With the help of
this strategy, it helps in making the restaurants more accessible to the much large number of the
customers.
Giving away gift cards : In context to food and beverage industry, giving away gift cards is
considered to be the most important way to attract the consumers to your restaurants. In
references to restaurants many of them donate gift cards in the charity or contests giveaway.
Using social media influencers: In context to food and beverage industry, one of the best ways
to attract the new customers to your restaurants is to basically hire a social media influencer who
have large following of dedicated followers. In context to restaurants, there are various ways to
attract the customers (Bragg, Roberto, Harris, Brownell and Elbel, 2018).
M4 Evaluate the effectiveness of strategies used in a range of food and beverage outlets to attract
and build a loyal customer base.
In context to food and beverage industry, the applied strategies plays a very important
role for the purpose to use a range of food and beverage outlets in order to build and attract the
loyal customer base. With the help of these strategies, it helps a lot in building a loyal customer
base and attracting more and more customers in the food and beverage outlets.
D3 Critically evaluate the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behaviour
In reference to food and beverage industry, the digital technology plays a very important
role both on the operations of the beverage and food businesses and significant impact upon the
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consumer buying behaviour. With the help of right type of digital technology it can result in
influencing the operations of the beverage and food business.
CONCLUSION
From the above report, it can be concluded that the management of the food and
beverage operations basically comprises of the two things which is food and the other is
service and both of them are highly connected to each other. In reference to organisation,
while serving the food items it is very important to ensure that the quantity and the quality
of the food is good. The preparation and production of the food and beverages must be
ensured with the high quality standards. In addition to that, it has been determined that at
the time of preparing menus it is very important to ensure the health and safety and also to
enhance the profitability of the organisation.
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REFERENCES
Books and Journals
Aysel, E., 2015. Customer love: Research on the ranking of food and beverage
locations. Management & Marketing, 10(2), p.103.
Baharum, M.K., Bakri, N.F.S.M., Zain, S.A.M., Sing, T.M. and Ibrahim, M., 2020. The
Influence of Kitchen Layout towards Employee Performance in Food and Beverage
Outlet. NURTURING HOSPITALITY, TOURISM AND WELLNESS WORLD, p.107.
Bragg, M.A., Roberto, C.A., Harris, J.L., Brownell, K.D. and Elbel, B., 2018. Marketing food
and beverages to youth through sports. Journal of Adolescent Health, 62(1), pp.5-13.
Everett, S., 2016. Food and drink tourism: Principles and practices. People, 10.
Latino, M.E. and Menegoli, M., 2022. Cybersecurity in the food and beverage industry: A
reference framework. Computers in Industry, 141, p.103702.
Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C., 2018. Food waste management
innovations in the foodservice industry. Waste management, 79, pp.196-206.
Menrad, K. and Pick, D., of Innovation in the Food and Drink Industry.
Montorsi, M.V., 2019. The impact of automation, new digital technologies and the Industry 4.0
on Food and Beverage.
Okumus, B., 2020. Food tourism research: a perspective article. Tourism Review, 76(1), pp.38-
42.
Okumus, B., Taheri, B., Giritlioglu, I. and Gannon, M.J., 2020. Tackling food waste in all-
inclusive resort hotels. International Journal of Hospitality Management, 88, p.102543.
Rutherford, D.G., 2021. Hotel management and operations.Koc, E. and Boz, H., 2015. All-
inclusive food and beverage operations. F&B/Restaurant Management. Pearson.
Weber, C., 2019. Operational Efficiency in the Food and Beverage Industry Through Sustainable
Water Consumption (Doctoral dissertation, Walden University).
Wilcox, G., 2021. Simplify food & beverage pneumatics selection with these 7 tips. South
African Food Review, 48(3), pp.22-22.
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