Managing Food and Beverage Operations - HNC Report 2020/2021

This report examines the key aspects of managing food and beverage operations, focusing on leadership skills, legal requirements, and equipment maintenance within the context of Marriott. It begins with an overview of food and beverage operations, emphasizing the need for strong leadership, effective conflict resolution, and delegation of responsibilities. The report then details the legal and regulatory standards that food and beverage service outlets must adhere to, including the Food Safety Act 1990, and the Food and Safety Hygiene Regulations, 2013. The importance of equipment maintenance and cleaning is also highlighted, with a focus on reducing fire hazards and ensuring hygiene. The report concludes by emphasizing the need for adherence to legal regulations and the implementation of strategies to enhance customer loyalty. References to academic sources support the findings and recommendations.

Managing Food & Beverage
Operations

Table of content
• INTRODUCTION
• Illustrate the professional food and beverages management skills with in Marriott
• Explain the legal requirements and regulatory standards that food and beverage service outlets
must comply with, giving specific reference to the maintenance and cleaning of equipment
• Conclusion

INTRODUCTION
Food and beverages operation is concerned with supplying of various varieties of foods and
beverages within the business. It is one of the segment of hospitality industry, it focuses on the
operations in hotels, catering company, restaurant, resorts and many more.

Illustrate the professional food and beverages
management skills with in Marriott
The professional food and beverages management skills required in Marriott are as follows-
Leadership-
The manager must have the leadership skills because they only manage and lead the team. They should have the capability to listen
the feedback of the customers and employees so that they can make their queries resolved. The manager is in-charge of delegating
responsibilities to the team and also boosts the morale so that they work efficiently and effectively.
Conflict solving-
The manager have the responsibilities to handle the problems among the employees, they should communicate clearly to reduce the
conflicts. These problems affect the functioning of the Marriott. The manager must have the quality to resolve the matters of the
employees and the guests.

Explain the legal requirements and regulatory standards
that food and beverage service outlets must comply with,
giving specific reference to the maintenance and
cleaning of equipment
Legal requirements and regulatory standards that food and beverages industry required are as follows-
Under Food safety Act 1990,
 A Food must not be dangerous to health of the customers.
 The food business must not sell the food that reduce the expectation of the customers in terms of quality.
 The food should not be present in such a way that represents false or misleading.
The others laws that the food and beverages industry must considered are-
 The Food and Safety Hygiene Regulations, 2013
 The Food Hygiene Regulations, 2006

Continue..
The restaurant must need to maintain and clean the equipment because it is cost effective (Rossi et. al., 2017). The reasons to
maintain restaurant equipment are mentioned below-
Reduces Fire hazards-
In mostly restaurant the fire occurs due to equipment breakdown. The Marriott restaurant must make sure that there is no risk of a
fire hazard in kitchen there should be a proper regulation to overcome the hazards.
Healthy and hygiene-
It is a healthy habit of a restaurant to regular maintain the restaurant equipment. A regular sanitization is required to maintain proper
equipment. It also ensures that the food and restaurant hygiene is not compromised (Fleetwood, 2019). Hence, the restaurant has to
do regular clean ups and maintain the equipments for any emergency situation.

Conclusion
It is been concluded from above discussions that there are certain legal regulations and standards which should be followed by the
hotels and restaurants. The company have to focus on the various skills of the employees so that the guests get attracted towards the
hotel. The restaurant must have to implement the strategies through which they can attain the loyalty of the customers.

References
Nurfatihah, Z. and Siddiquee, S., 2019. Nanotechnology: recent trends in food safety, quality and market analysis. Nanotechnology:
Applications in Energy, Drug and Food. pp.283-293.
Berezina, K., Ciftci, O. and Cobanoglu, C., 2019. Robots, artificial intelligence, and service automation in restaurants. In Robots,
artificial intelligence, and service automation in travel, tourism and hospitality. Emerald Publishing Limited.
Cousins, J and et. al., 2019. Food and beverage operations and management.

Thank you