Report on Managing Food and Beverage Operations - [University Name]

This report examines the food and beverage industry, focusing on the operations of a craft cocktail firm. It covers various aspects, including food and beverage management skills such as leadership, communication, and IT proficiency, essential for staff members. The report also details legal and regulatory standards that food and beverage outlets must adhere to, including sanitation, food safety, and equipment maintenance. Furthermore, it analyzes consumer decision-making processes and strategies to build customer loyalty, along with discussions on industry trends and technologies. The report concludes by emphasizing the importance of these elements in achieving business outcomes and offering qualitative services to consumers. The report draws on various sources and references to support its findings, providing a comprehensive overview of the food and beverage management landscape.

Managing Food & Beverage Operations

Table of content
• Introduction
• Food and beverage management skills
• Explanation of legal regulatory standards
• References

Introduction
 Food and beverages is wide industry and offers various job opportunities to individuals.
This sector involves many activities that tend to undertake specific rights of employees in
relevance to purchasing of raw material, maintaining food services, food preparations and
so on. Apart from this, it also tends to determination of prominent business outcomes
which is useful in decisive future business policies and norms. Further the aim of this
industry is to offer qualitative services to consumers related to foods in effective manner.
In which the present report is based on craft cocktail firm which offers food and beverages
services which helps them to generate revenue. As well as develop some great bartenders
in industry in order to make suitable drinks. In this present report discussion about various
types of food and beverages services are included with different ratings systems.
Additionally future and existing trends of food and beverages system and make
appropriate comparison between operational and marketing technologies. Apart from this,
demonstration about prominent skills that are undertakes legal requirements and norms.
Lastly, it includes various factors which affects the decision making process of consumers
and analysis of strategies which are useful to develop loyal consumer base (Espiñeira and
Santaclara, 2016).

P4. Demonstrate professional food as well as beverages management skills within company.
 In context of food and beverage organisation named as Craft Cocktail firm having role
of staff member related to restaurant. They need different kind of role that emphasize
on managerial skill that offer allowance to handle different activity connected to food
as well as beverages industry. Every organisation faces different kind of
administration is clear that involve food and Beverage Company that is given below:
 Well known about responsibility it is the duty of manager to possess knowledge
related to foods to its staff member for offering a better or superior services to its
customer. The emphasis is on making proper guidelines that help in accomplishing
optimum standard and the management team focus is on offering excellent facility by
adopting internal and external source during the period of time.
 Leadership skills is considered as the main skill in which manager emphasize on
motivating subordinate for offering better services to its user. In reference of chosen
Hotel, the leadership skill assist in making proper coordination and take decision
accordingly that help in achieving goal in pre-decided period of time (Kennedy, 2016).

Continue
 Monitoring and controlling by adopting strategic planning related to
organisation, the management team emphasis on capability which must be
managed and also the focus is on confront staff member that assists in
handling and managing user and unique services in reference of facility.
 Better communication skills the subordinate focuses on having a superior a
communication skill that help in increasing better relationship with them in
long run.
 Information technology the company emphasised on increasing awareness
in respect of skills such as MS Word, PowerPoint and so on. Therefore, it is
necessary to maintain records that are connected to interaction with customer.
 On above mentioned skills, it signifies that they offer relevance to make proper
skill and knowledge of staff member that help in building proper relation with
its user and increasing productivity in future time period.

P5 Explain legal need that food and beverage facility outlets must obey
with, as long as specific reference to maintenance related to equipment.
 The primal aim of law signifies as a regulatory food to maintain appropriate
discipline and enhances standard (Krause and Callahan, 2019). In reference
of chosen hotel, they focus is on attracting large number of user during the
period of time which is going to be mentioned below:
 Appropriate sanitizing along with proper cleaning as per enhancing
covid-19 situation every hotel or restaurant emphasizes on decreasing via
face interaction that enforces positive impact on company related to food
and beverage for growth in future period of time.
 Separation of cooked and growth In addition to this, it is significant to
keep or put food safety in order to avoid different kind of problems related
to hygiene that increases productivity level. The chosen hotel emphasize
on offering superior or good qualitative food to its users that help in
maintaining relationship during particular phase of time period.

Continue
 Food safety regulation is executed for offering safety and security to its user
for satisfying them. Therefore, the selected Hotel of UK emphasizes on follow or
offering better or superior services to customer and fulfils their needs.
 Food safety compliance according to this compliance, the hotel focuses on
providing food safety that help in a satisfied customer by taking superior food as
per their needs.
 Security in assistance of this the security connected to superior health in
reference of customer they provide eco-friendly atmosphere to its customer. By
adopting security connected to equipment that offers safety to its user during
the period of time.

CONCLUSION
 On given report, it is analysed that food and beverages is wide industry and
offers various job opportunities to individuals. This sector involves many
activities that tend to undertake specific rights of employees in relevance to
purchasing of raw material, maintaining food services, food preparations and so
on. Apart from this, it also tends to determination of prominent business
outcomes which is useful in decisive future business policies and norms. Further
the aim of this industry is to offer qualitative services to consumers related to
foods in effective manner. Additionally future and existing trends of food and
beverages system and make appropriate comparison between operational and
marketing technologies. Apart from this, demonstration about prominent skills
that are undertakes legal requirements and norms. Lastly, it includes various
factors which affects the decision making process of consumers and analysis of
strategies which are useful to develop loyal consumer base.


REFERENCES
 Espiñeira, M. and Santaclara, F.J. eds., 2016. Advances in food traceability techniques and
technologies: improving quality throughout the food chain. Woodhead Publishing.
 Galli, B.J., 2017. The effective approach of managing risk in new product development
(NPD). International Journal of Applied Management Sciences and Engineering (IJAMSE), 4(2), pp.27-
40.
 Kasavan, S., Mohamed, A.F. and Halim, S.A., 2019. Drivers of food waste generation: Case study of
island-based hotels in Langkawi, Malaysia. Waste Management, 91, pp.72-79. Peticca-Harris, A., 2019.
Managing compassionately? Managerial narratives about grief and compassion. Human
Relations, 72(3), pp.588-612.
 Kennedy, S. ed., 2016. Food Protection and Security: Preventing and Mitigating Contamination During
Food Processing and Production. Elsevier.
 Krause, M.K. and Callahan, M.F., 2019. An Innovative Way to Think About a Simulation Center’s Core
Administrative Functions: Comparing Managing a Simulation Facility to a Restaurant. In Clinical
Simulation (pp. 813-825). Academic Press.
 Mahoney, K.L., 2016. Facility management analytics. In Sport Analytics (pp. 235-253). Routledge.
 Min, H., Swanger, N. and Gursoy, D., 2016. A longitudinal investigation of the importance of course
subjects in the hospitality curriculum: An industry perspective. Journal of Hospitality & Tourism
Education, 28(1), pp.10-20.

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