Heathrow Airport F&B Operations Management and Legal Report

This report delves into the intricacies of managing food and beverage operations, focusing on the skills required for effective management and the legal and regulatory standards that must be adhered to. It begins with an introduction to the food and beverage sector, emphasizing the transformation of raw materials into consumer-ready products and the importance of documentation and health reports. The report uses Heathrow Airport restaurant and Lounge Limited as a case study to illustrate the practical application of management skills such as communication and problem-solving. It then outlines essential skills for F&B professionals, including service standards, and delves into the legal requirements and regulatory standards that food and beverage outlets must comply with, such as the Food Act and Food Hygiene Act. The report discusses the implications of failing to meet these requirements and underscores their importance in maintaining systematic operations and avoiding legal issues. The conclusion summarizes the need for F&B establishments to meet legal and regulatory requirements to ensure sustainable development, manage competition, and maintain service quality. References include sources on water management, food service, airline food quality, and hospitality operations.

MANAGING FOOD &
BEVERAGE OPERATIONS

Table of content
 INTRODUCTION
 Professional food and beverage management skills
within a food and beverage organisation
 The legal requirements and regulatory standards
 CONCLUSION
 References

INTRODUCTION
 Food production is one of the major divisions when
considering all the different type of businesses in
hospitality industry. There are a number of different
procedures through which raw material is transformed
into a delicious dish which can be served to the
consumers. There are a number of documentations and
health reports which are to be fulfilled by such
organisations when they are entering into business (Salim
and et. al., 2018). The following report is based upon
Heathrow Airport restaurant and Lounge Limited. It is a
chain of food production running across United Kingdom.

Professional food and beverage Management
skills within a food and beverage organisation
There are a number of
different professional as
well as management skills
and abilities necessary for
food and beverage sector. A
description of various such
skills required for Heathrow
airport restaurants and
lounges Ltd are mentioned
below:

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 Communication skills:
 This is the ability in which the employs an organisation can successfully provide
information about the organisation to the customers. In food and beverage industry it
is necessary that the employs are successfully communicating with the consumers so
that they can attain maximum consumer satisfaction. The managers and employees of
the organisation are required to be interactive enough so that target audience can be
successfully attracted. It also helps organisation in making loyal consumers.

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 Problem solving skills:
Interpersonal skills:
 Profession F&B service standard checklist
and questionnaire
 Food and services skills
 Various abilities that are necessary for a
restaurant manager.
 Problem solving
 Planning abilities
 Communication
 Various essential skills of managing a
professional image at F&B business.
 Leadership skills
 Interpersonal skills
 Organisational skills

The legal requirements and regulatory
standards
Legal requirements and regulatory standards
for food and beverage services that outlets
need to comply with
Legal and regulatory requirements
Water various legal needs and regulatory
standards while cleaning and managing
equipment with food and beverage services?
What are various legal needs and regulatory
standards for food and beverage services
outlets need to comply with?
Various food and beverage regulatory
standards include Food act 2006, food
regulation 2006, food hygiene act 1996,
food production regulation 2014, food safety
regulation 1995, and so on. All these are
necessary for all the organisations in food
and beverage industry in order to maintain
the quality of the services provided by them.

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 legal requirements which places and
shall role in licensing, franchising, data
protection and various services which
are provided by the organisations.
What are implications on organisation
when they fail to meet this need of
regulatory requirements?
 When the organisation is failing to meet
all the regulatory and legal requirement
for food and beverage industry it is
often seen that it can hinder the
effectiveness of the organisation. They
may fail to meet the requirements which
will also result in influencing negative
attention towards the organisation.

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 Importance and value of legal and
regulatory standard
 In a business establishment it is
necessary for the organisation to
follow all the regulatory and legal
standards so that the organisation
is running in a systematic manner.
It is also necessary that they are
successfully fulfilling the
government policies so that they
do not face any threat or negative
influence towards the organisation
from the consumers and media.

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It is often seen that when a
business establishment is
failing to need the legal and
regulatory standards the
organisation cannot be run
systematically. They need to
face legal proceeding against
them which can also threaten
the profits of the organisation
along with losing loyal
customers to their competitors.

CONCLUSION
With the help of the above presentation it can be
summarised that food and beverage sector are
necessary to fulfil all the legal and regulatory
requirements in order to make sure that they are
successfully running facing all the competitive
strategies in the market. It is necessary to administer
and coordinate various facilities so that the managers
can bring sustainable development in the industry. The
quality of the services provided needed to be taken care
of in order to deal with competition in the market.

REFERENCES
 Weber, O. and Saunders-Hogberg, G., 2018. Water management
and corporate social performance in the food and beverage
industry. Journal of cleaner production, 195, pp.963-977.
 Cousins, J. and Weekes, S., 2018. The City & Guilds Textbook:
Food and Beverage Service for the Level 2 Technical
Certificate. Hodder Education.
 Han, H. and et. al., 2019. Role of airline food quality, price
reasonableness, image, satisfaction, and attachment in building
re-flying intention. International Journal of Hospitality
Management, 80, pp.91-100.
 PRYCE, J., 2020. Managing workers in hospitality
operations. Managing Hospitality Experiences, p.46.