Unit 6: Food and Beverage Operations - Skills, Regulations, and Impact

This report delves into the realm of food and beverage operations, examining the essential skills needed for success and the legal requirements that govern the industry. It begins by outlining key skills such as composition, presentation, and labeling, highlighting their importance in attracting customers and ensuring a positive dining experience. The report then explores the legal and regulatory standards, including health and safety measures and hygiene requirements, emphasizing their role in protecting customers and maintaining a reputable business. It also discusses the potential consequences of failing to meet these standards, including legal actions and potential business closures. The report concludes by underscoring the importance of both skills and compliance in the food and beverage sector, with references to supporting research.

Unit 6: Managing Food & Beverage Operations

Table of Content
INTRODUCTION
Food and beverage management skill
Legal requirements and regulatory standards
Importance of legal requirements
CONCLUSION
REFERENCES

INTRODUCTION
Managing food and beverage operations are denoted as
managing different areas associated with the food and
beverage services.
This report is based on the case study of The Mash Tun in
respect to its food and beverage services.
The organisation has been engaged in catering food and
beverage services in United Kingdom.
In this presentation different skills needed in food and
beverage sector will be discussed.
Legislation asssociated with the food and beverage sector.

Food and beverage management skill
Composition
 Composition is a key skill that associated with the
food and beverage sector.
 Composition is about to compose the different dishes.
 This involves experimenting in different dishes to
achieve the best level of objectives.
Decoration
 Decoration is about to decorate the dishes.
 In food and beverage sector presentation play the
crucial skill that need to acquire in order to achieve
the best level of customer experience.

Cont..
Display
 How the dishes and beverage product are put on display the key role in
food and beverage sector.
 This play the role in attracting the potential customers in the market.
Labelling
 Labelling is an important skill associated with the food and beverage
sector.
 This is about to identify the right price that customers will keen to pay to
the company.
Signage of dish
 Signage of dish is about to create the sign or symbol that can denote the
dish.
 This is a creative skill that is associated with the food and beverage sector.

Legal requirements and regulatory standards
Food and beverage sector organisation needs to cope with all different
health and safety measures associated with the sector.
They also need to maintain hygiene standards.
Customers get the right to visit the kitchen where all food is making.

Importance of legal requirements
 All these food and beverage regulations need to maintain.
 They allow the organisation to achieve the best level of customers
experience in the organisation.
 These measures improve the protection and health of the customers.
Impact of failing the standards
 In case the food and beverage organisation do not meet the standards than
customers can take a legal steps against the organisation.
 Court can do a complete ban over the organisation.

CONCLUSION
Skills are the crucial part of the food and beverage sector.
Presentation skill and different other skills are associated
with the food and beverage sector.
Regulatory need such maintaining high standards in
hygiene.

REFERENCES
 Ramli, A. A. and et.al., 2018. The Relationship of Design, Implementation,
Monitoring and Evaluation in Training and Development towards Employee
Performance in Food and Beverage Industry. Global Business & Management
Research. 10(3).
 Salim, H. K. and et.al., 2018. Evaluating the organizational intention to implement
an Environmental Management System: evidence from the Indonesian food and
beverage industry. Business Strategy and the Environment. 27(8). pp.1385-1398.
 Schoen, A. P., 2017. Openness and collaboration in the food sector: mapping the
field. British Food Journal.
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