Nelson College London: Food and Beverage Operations Management Report

This report focuses on food and beverage (F&B) operations management within the hospitality industry, particularly in the context of a graduation ceremony hosted by Nelson College London. It explores the factors crucial for planning, developing, and managing F&B services, emphasizing the importance of considering both internal and external environments. The report details the HACCP (Hazard Analysis and Critical Control Points) process, a science-based approach to ensuring food safety, and outlines the key principles involved. Furthermore, it addresses legal considerations, including the Health and Safety Act 1974 and the Liquor Act, which managers must adhere to when planning food production and services. The conclusion underscores the significance of effective F&B management for positive client relationships and long-term sustainability, supported by relevant references.

Food and Beverage
Operations Management

• INTRODUCTION
• Factors to consider when planning, developing and managing food &
beverage services
• HACCP process
• Legal considerations before planning for food and production
• Conclusion
• References
Table of content

In a hospitality industry, food as well as beverages is quite important factor which aid in
grabbing opportunities available at the marketplace. It is said that food and beverages industry
perform various Operations where they need to consider that while serving food products they
must conduct effective planning, examining, monitoring and managing every element. In the
current scenario, a Nelson College London is going to host Graduation ceremony where they
invite almost 200 students and guest.
Introduction

The factors which are needed to consider are defined below:
Internal environment: Before to the plan, develop and manage important to ascertain the
information about all internal factors. This is important in nature as help to gather information
about the available resources along with procedure of their integrated use.
Factors to consider when planning, developing
and managing food & beverage services

External environment: This is must to analyse before doing the any aspect as help to ascertain
the factors that have positive and negative impact. This help to build strategies which will be
most competent in nature to ascertain targets. This further aid in acceptance of criterion which
will me must for effective working in current period of time.
Cont..

The HACCP framework, which is science based and orderly, recognizes explicit risks and
measures for their control to guarantee the security of food. HACCP is a device to survey
perils and set up control frameworks that emphasis on avoidance instead of depending for the
most part on final result testing. Any HACCP framework is fit for pleasing change, for
example, progresses in hardware configuration, handling methods or innovative turns of
events. HACCP can be applied all through the natural striking order from essential creation to
conclusive utilization and its usage ought to be guided by logical proof of dangers to human
wellbeing.
HACCP Process

The working of this process is totally depends over the principals which are defined below:
Conduct a hazard analysis: Here, the HACCP group directs a danger investigation and
recognizes fitting control measures. The motivation behind the risk investigation is to build up
a rundown of perils which are of such centrality that they are sensibly liable to cause injury or
ailment if not viably controlled.
Determine critical control points (CCPs): This step includes determination of CCP’s which
are important in direction of food safety.
Cont..

Establish critical limits: This is about the setting of limits so nothing can be exceeded from
same in direction of preventing futuristic negative impact over building of safe food.
Establish monitoring procedures: This is about the regular monitoring guides so performed
well and nothing will be missed at any point of time related to highest safety of food.
Establish corrective actions: This is about the application of corrective measures if some
aspects ae identified in the above step of monitoring. The main purpose is to improve safety.
Cont...

Establish verification procedures: This is the verification of each step so nothing can be
missed also able to ascertained the integrated impact of all aspects.
Establish record-keeping and documentation procedures: This is last where all records
are kept regarding the safety measures and all other associated information.
Cont..

There are different legal policies and acts need to be considered by managers of hospitality
sector while planning for producing food products and services. Below mentioned are the
essential acts need to be implemented within the organization.
Health and safety act 1974: According to this act, managers of a hospitality sector who
provide food and beverages services needs to provide healthy and safe working environment to
their workers. For this, it is essential to protect their rights and maintain safe and secure
working environment and reduce the chances of injuries.
legal considerations when planning for food
production and services

Liquor act: As per this act, it has been identified that hospitality sector needs to take
license from government in order to sale liquor to their customers or guest. In addition to this,
it has also been suggested to the management team to offer only a specific limit of liquor to
their customers so they can maintain the dignity of individuals and company.
Cont..

As per the above presentation, it is said that food & beverages services considered as the
essential elements of hospitality sector needs to managed by higher authorities in order to
produce positive outcomes. This will aid in developing positive relationship with the clients
and help in maintaining long term sustainability.
Conclusion