Analysis of Food and Beverage Operations: Unit 6 Report

This report provides a comprehensive analysis of the food and beverage industry, examining various aspects of its operations. It begins by defining different types of businesses within the industry, such as restaurants, cafes, and processing factories, and explores various rating systems like 'Scores on the Doors' and Michelin Stars. The report then delves into current and future trends, including safety and hygiene concerns, personalization, veganism, and fusion cooking, and assesses how these trends impact business objectives. A comparative analysis of operational and marketing technologies used by different types of food and beverage businesses, including restaurants and wine factories, is also included. The report concludes by analyzing the factors that influence consumer decisions when choosing food and beverage outlets, and examines strategies used to attract and build a loyal customer base. Overall, the report offers valuable insights into the dynamic nature of the food and beverage industry and provides a framework for understanding its challenges and opportunities.

Unit 6 - Managing
Food & Beverage
Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
Different types of businesses within the food and beverage industry ....................................3
Explain different rating systems used for the food and beverage industry.............................4
Discuss the current and future trends affecting food and beverage businesses.......................5
Comparison of the different operational and marketing technology for a range of different
types of food and beverage businesses.....................................................................................6
Analysis of the factors that influence the consumers’ decision on which food and beverage
outlets they choose...................................................................................................................7
Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base...........................................................................................................................8
CONCLUSION.............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Food and beverage service industry is the major or biggest sector of the business at
present it involves the huge type of the food production and service business's. Such as the large
scale food processing company, hospitality business's organisation such as the restaurant and
hotels, small cafes, fast food store, bakery, wine processing and serving business's such as the
factory's and pub (Maier,2016Okumus, 2020). This business sector is involving various function
and operation in order to get success, and all these operations have to be done with the
implementation of professional skills and safety registration. Leon restaurant is the long chain of
food and beverage service business in UK having almost 62 branches and crating 225 jobs. In
this report different type of the food and beverage business's along with the new opportunities
are going to be consider. Different ratting system is going to be analysed in context to the food
and beverage service organisation. New developing food beverage services trend's along with the
new developing operational and marketing technology is going to be assess in this report in
prospect to analyse its effects. Customers influencing factors which effects their decision in
context to outlet choices, is going to be analyse in this report along with the evaluation of the
different customer attracting strategy.
Different types of businesses within the food and beverage industry
Food and beverage industry is the huge area of the business's opportunities such as
business's of the small scale and large scale food production. That is the large scale food
processing factor's, hotel food service business, restaurants, cafeteria, food packaging, fast food
services, bar and pub (Venkataraman, and Pinto 2016). There is the multiple variety of
traditional and modern food and beverage dish. Which create the business's opportunities by
the aid of people changing demand and preference. Some type of the food and beverage
business's are explain below.
Restaurant- This is the type of food and beverage service business which involve the
cooking and serving of the food and beverage products on their serving place or delivery it to the
customers home place. Leon restaurant is the long chain business, they focus on the service of
naturally fast food.

Cafeteria- Is the type of self serving food and beverage service enterprise which
involves the preparation of the product's which can place in the serving area from where
customers can serve for themselves and pay before eating.
Pub – This is the type of business under which different types of the alcoholic drinks
along with some food product's is serve to the customers. People come to this place for having
some party fun along with the alcohol and food.
wine processing factory's – This is the type of manufacturing business's which uses the
wine producing raw material and prepare the final wine product's. This is the large scale
beverage producing business's. It involves the collection, sterilization, processing, quality
analysis, preservation and packaging. Then finally theses products sale out to the different food
and beverage business's organisation such to the hotels, bar, and pub. Leon restaurant use wine
for preparation of some of their fast food product (Kenyon and et. al., 2018).
Explain different rating systems used for the food and beverage industry
Ratting system is the process or strategy of the food safety and health safety organisation
or legislation. Which involves the different grading and reward's to appreciate and represent the
organisation values in terms of the food safety, hygiene and quality management. Through which
they can be guide for the improvement and appreciate for the continuous effective work. There
are the various system use for the rating of the food and beverage service outlets explain below.
Scores on the Doors- This is the rating system use by the hygiene analysing authority's
in context to the food and beverages service organisation. This involves the analysis of
restaurants and hotel hygiene management techniques in order to prevent is any thing is wrong
and to guide if some thing is note cover. So all this process is done by the yearly inspection of
the organisation. Then after the inspections they award the organisation with the rating system
system of 0 to 5. Leon restaurant is awarded with 5 scores on doors.
Michelin Star- This is the rating system use to rate the quality and test of the restaurant
food and beverages. For this authorities use the Michelin guidelines in order to award the
organisation for their unique taste of the food and beverage. This system rate the food items on
the basis of three star rating. One star represent the very good restaurant, two star illustrate first-
class cooking techniques and food. Three star illustrate the unique and innovative cuisine
restaurant.

AA Rosettes- This rating system is for the rating of cooking safety and quality
management system of the food beverage service business. This rating is done by the AA
restaurant inspectors. This rating is done on the basis of restaurant local area safety standard's
and if organisation get success in management of all necessary standard's then this will be
awarded with AA Rosettes (Russell, and Taylor, 2019).
Discuss the current and future trends affecting food and beverage businesses
At current situation due to the challenging environment and developing innovation
customers needs related to the trendy food and beverage services is increasing. These trend's are
effecting the business operational and management planing. These trend's is can be related to the
current requirement of the health safety, it can be related to the changing priority's of the
customers such as personalisation, home delivery and all. There is the explanation of some food
and beverage trend's given below.
Current trend's
Safety & hygiene- peoples are very passionate about the spending quality time out side
of the home and enjoying food at restaurant but due to the COVID-19 effect's. Safety and
hygiene concern is now became the trend for food and beverage service customers. So this
trends of the customers about food services is highly effecting the organisation. Such as
organisation have to make some more investment on sanitization and on disinfectant in order to
satisfy their customers (Grabner, 2019). Outlets which do not able to implement's these changes
have to face huge loss of customers.
Personalisation- Customers priority's related to the personalize food and beverage
service is now the biggest trend of the young age customers. People are looking for the place
where they can get the food and privacy both. So this is affecting the organisation as the growth
opportunity. Organisation can innovatively increase their business service's along with the
customers by implementing this trend as the business operational part.
Veganism- This is the new trend where people want to have only vegetarian food
product's. Due to their concern for preventing the animal exploitation. This trend is highly
effecting the food and beverage outlets who serves the major non-veg product's. Due to this they
will face the huge loss. So that they have to critically think and change their menu with more veg
and less non-veg product's. For vegetarian outlets this is the grate opportunity for development
of the more loyal customers.

Future trends
Fusion cooking- That will be the future trend of food and beverage services, due to
which customer will prefer the fusion food a combine dish of the different traditional and
modern food recipes. This will be the best opportunity for growth and development of the
business in terms of new food menu. Nut this will be drastic for unchangeable business's.
Robotic food servicing- Technological development is growing fast and this is
contributing towards the future trend of robotic food service, where the most of food service
work will done by the robot's and machines. That is the opportunity for food and beverage
business's because it contribute to the reduction of employment and other additional cost. But
this will adversely impact the economical systems by unemployment (Liu, Steenkamp, and
Zhang, 2018).
Analyse how current and future trends are affecting food and beverage businesses products and
services to meet business objectives
According to the Epicor (2020) point of view there are the various current and
developing future food trend's which is highly influencing in relation to the satisfaction of
customers. This changing trend's are Safety & hygiene, Personalisation-Veganism, Fusion
cooking due to which organisation is facing issues in meeting of business objective by their
current menu. due to which they have to change their menu according to the current and future
trend requirement of the customers. Current and future food trend's affecting organisation
achievement related to their business objectives by reducing the sale, customers number, interest
and priority's and needs of present food products. These factor effects the customers preference
due to which they move for the outlets which can provide the trendy food and in this way these
factors are posing negative impact of achievement of business objectives.
Comparison of the different operational and marketing technology for a range of different types
of food and beverage businesses
Technology and its
application on
organisation
Restaurant
( Leon restaurant)
Cafeteria
(Society Cafe)
wine processing
factory's
(Kingsland Drinks

activities Ltd)
Operational
technology
There is the
continuous
development of the
automation technology
and most of them are
effectively influencing
the operational
functions of the food
and beverage
business's and make
their function
convince.
As restaurant is the
business in which
operational functions
is preparation of food
and serving of it along
with the management
of environment
(DiPietro, 2017). So
for that there are the
huge types of
operational technology
such as the, innovative
food preparation
equipments, order
machine which help to
manage the order with
in appropriate time.
There are the various
services which make
operational activities
easy such as the Self-
Order Kiosks through
which customer can
check their specific
food protect form the
complete menu
scrolling. Another
technology which
helps the food
processing operation is
new cooking and
cutting machines.
This is the business of
the beverages
processing sector and
its a large scale
beverage processing
business's. New
developing technology
are very essential for
this sector and helping
to conveniently
manage wine
precessing operation.
Such as the infrared
spectrometry facilitate
the analysis of tannins
and help to boost
consistency.
Marketing
technology
There is the huge
improvement and
growth in the internet
networking techniques
which aid the
business's organisation
to conveniently done
their product
marketing.
For Restaurant
satisfaction of the
customers is important
for which they have to
make them aware
about the new
products and services
and in context to the
new technology such
as the CRM automated
system is effective and
help them to
Now a days people are
always engage with
the social media and
there is the huge
application which help
to connect the
numbers of peoples
and interact towards
the cafe with the aid of
attractive content and
Instagram and email.
Kingsland Drinks Ltd,
is the biggest beverage
processing company
and they can market
their product's with the
most effective
marketing techniques
such as the E-
brochures, mailshot,
online web page
promotion. These
internet technology

conveniently manage
customers data and
inform them , that is
the Freshworks CRM
( Torlak, Demir, and
Budur, 2019).
help to market the
brief information of
their product's.
Analysis of the factors that influence the consumers’ decision on which food and beverage
outlets they choose
Food and beverage is prefer by the customer’s out side of their home because of their
need to have the tasty meal different from the home. But they want to have this with safety and
quality. In order to get best food customers look at to the different factors which influences their
decision. Some of the customer influencing factors are explain below.
Ratting- Most commonly people look at the rating of outlets to select the best one for
their services. Rating of the business help them to understand the quality, safety and taste value
of the organisation and then customer chose on of the outlet by comparing their budget and
rating of the outlet (Holweg, and et. al., 2018).
Customers reviews feedbacks- Most commonly for the online order and home delivery
of services along with online services people prefer to go through with the business outlet online
customers reviews and feedbacks. So that organisation have to satisfy their customers and
maintain their company reviews. That is the customers comments which effect the brand value
in some how, which can be manage by management of the feedbacks and customers satisfaction.
Ambience- Atmosphere of the place and facility such as the seating arrangement
interior, some of customers want to take effective food and beverage services with in the
interactive place. So their decision for out let is also influences by the appearance and looking of
the outlet.

Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
Customer demand and their needs along with their attraction for the food and beverage
product's are the factors which can be use as key element to develop customer attraction
strategies. Some of the common strategies are explaining below.
Food package combo- This is the best customer attraction strategies as it involves the
selling combo of the food products at lower price. Through which company can achieve more
sale and customer can achieve huge products and lower price. Customers are always looking for
the offers and discount product's and this will be best strategy. Leon restaurant is using this
strategies and their customers are satisfied with this and they are attracting more new customers.
Customers satisfaction- Before the planing for customers awareness and attraction, first
strategy should be analysis of the customers satisfaction and their needs related to improvement
and more services. This can be done by the collection of customers feed-bakes which will make
them feel valuable and help the organisation to produce more satisfactory product's and services.
Organisation have to take care of the product quality and variety. So that through this
organisation can build loyal customers.
Social media giveaway- This is the very attractive strategy or programme of the
customers engagement and attraction it should be use by every type of the organisation. This
helps the company to make customer feel happy and perform at contest in exchange of the
effective food and beverage product gift's. Food outlets can attract huge customers through this
strategies as every people are crazy to win food product's. Through this customers attracting
strategies organisation can increase their brand awareness by involving the organisation question
in the contest. Leon restaurant should use this strategies in their business's out let and this will
defiantly give positive result's (Slack, 2018).

CONCLUSION
From the above study it has been concluded that food and beverage sector is the biggest
filed which offers the huge business opportunities according to the customer demands and needs
of the food and beverage management. There are the various types of food and beverage
business's at current market and in future their will be further more different food and beverage
business's due to the huge opportunities of developing trend's and technologies. The present
types food and beverage business's are food processing business, restaurant, hotels, hospitality
business's such as catering, cafeteria, bar and pub. There are the different types of rating systems
for food and beverage service organisation. Such as the Scores on the Doors, Michelin Star, AA
Rosettes. People and technological trend's are changing in context to the food and beverage
services and effecting the organisation operational functional such as the Safety & hygiene is the
current trend influence the business and Robotic food servicing is the future trend which will
affect the operational system. There are the various types of operational and marketing
technology which help the effectively perform their management functions. Such as the social
media and automated operation machines. There are the various strategies which should be use
by the outlets to attract customers, that is Social media giveaway.

REFERENCES
Books and Journals
Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research, 19(5), pp.514-524.
Okumus, B., 2020. How do hotels manage food waste? evidence from hotels in Orlando,
Florida. Journal of Hospitality Marketing & Management, 29(3), pp.291-309.
Venkataraman, R.R. and Pinto, J.K., 2016. Operations management: Managing global supply
chains. Sage Publications.
Kenyon and et. al., 2018. Service operations: what have we learned?. Journal of Service
Management.
Russell, R.S. and Taylor, B.W., 2019. Operations and supply chain management. John Wiley &
Sons.
Grabner, T., 2019. Operations Management. Springer Fachmedien Wiesbaden.
Liu, A.X., Steenkamp, J.B.E. and Zhang, J., 2018. Agglomeration as a Driver of the Volume of
Electronic Word of Mouth in the Restaurant Industry. Journal of Marketing
Research, 55(4), pp.507-523.
DiPietro, R., 2017. Restaurant and foodservice research. International Journal of Contemporary
Hospitality Management.
Torlak, N.G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on
customer satisfaction and behavioral intentions at café-restaurants. International Journal
of Productivity and Performance Management.
Holweg, M., and et. al., 2018. Process theory: The principles of operations management. Oxford
University Press.
Slack, N., 2018. Essentials of operations management. Pearson UK.
Robinson, P., Fallon, P., Cameron, H. and Crotts, J.C. eds., 2016. Operations management in the
travel industry. Cabi.