Analysis of Food and Beverage Operations: JURYS Inn

This report delves into the management of food and beverage operations within the hospitality sector, using JURYS Inn as a case study. It explores various types of food and beverage businesses, from casual dining to fine dining and ethnic restaurants, and describes different rating systems used nationally and internationally. The report examines current and future trends impacting the industry, such as food safety, innovation, and changing customer preferences. It compares operational and marketing technologies and investigates factors influencing customer decisions, including physical environment, service quality, word-of-mouth, and online ratings. Strategies for attracting and building a loyal customer base, such as maintaining food quality and offering discounts, are also discussed. The report highlights the importance of adapting to consumer demands and leveraging technology to enhance operational efficiency and marketing effectiveness.

Managing Food
And
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1:Explore various types of business with beverages and food organisation, profiling a
selected business within every area of company....................................................................1
P2:Describe various rating systems used for food or beverages organisation nationally and
internationally.........................................................................................................................2
P3:Discuss current and future trends which are affecting beverages and food businesses....3
TASK 2............................................................................................................................................4
P4 and P5 covered in PPT......................................................................................................4
TASK 3............................................................................................................................................4
P6:Compare and contrast different operational and marketing technology for range of
different types of beverages and food business......................................................................4
TASK 4............................................................................................................................................5
P7:Research about factors that are influence customer's decision on which beverage and food
stores.......................................................................................................................................5
P8:Examine strategies used in range of food and beverage stores to attract and build loyal
consumer base........................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Food and Beverage operation management is focus on managing quality and
performance. Both are important elements in hospitality sector as it is provide broad scope of
generate higher rate of profit. Hospitality industries consider restaurants and hotels, they have
main focus on food and beverage operations and production. Company’s operation involve in
multitude of activities that engage employees from buying raw material, making food or
beverages, inventory of material keeping, managing service quality on regular basis, catered
events managing and analysing business. Below report is based on JURYS Inn, this hotel group
operating in UK and more than 36 locations under this brand and seven locations under
Leonardo brand, industry operate more than 38 hotels in UK (Almahrog, Aribi and Arun, 2018).
Company founded in 1881 in Ireland and hotel's founder is William Jury. This report includes
explore beverages & food business considering different styles of both services outlets, current
industry trends and rating system. Compare ways that different beverages and food operations
use technology to improve operational efficiency. Examine consumer motivation & behaviour,
also how food services stores use this information to maximize success of business.
MAIN BODY
TASK 1
P1:Explore various types of business with beverages and food organisation, profiling a selected
business within every area of company
 Casual and Family Restaurants: Casual dining restaurant is serves moderately coated
food and beverages in casual environment. It provide table services and they have
separate bar employees. Family restaurant are type of casual dining where food and
beverages are served on platters or glasses, dinner serve themselves. It also can used to
explain family friendly dinner and casual restaurants (Bremmers and Purnhagen, 2018).
In context to JURYS, they provide this service to families and friends who wants so
hangout and dinner with close ones.
 Fine Dinging Restaurants: It is based on full service restaurants with particular
dedicated meal courses. Such kind of restaurants have higher quality food or materials
with a establishment having definite dining rules which visitors are mostly expected to
follow and sometimes considering special dress code. In terms of JURYS, they provide
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attractive fine dining services with lots of features such as decorating with candles,
flowers with light fragrance and etc.
 Ethnic Restaurants: This types of restaurants are reflects traditions and cultures of
particular place or traditions. These restaurants are more popular in market and also first
preference for visitors (Chen and Voigt, 2020). They sharing and spreading awareness of
cultures and values among people. These restaurants are attractive places for new visitors
who are belong from other countries. They have particular themes to attract new people.
P2:Describe various rating systems used for food or beverages organisation nationally and
internationally
Rating system is can be various kind of rating applied to various application domain. In
hospitality industry rating system designed to measure hotel's quality. In UK hospitality sector
mostly rated on five star system through digital platform. Actual rating shows the hygiene of
place, food and services. It is important to enhance brand values in market and reach new people
at higher rate. A positive rating system is most important to build a good image and generate
maximum profit. A negative rating can harm the industry's reputation. In terms of JURYS, they
use Five star rating system to get feedback and measure their quality and performance rate.
Between 1 star to 5 star each number shows different feedback, which are described below as;
 1 Star: This rating means hotel has no frills and offer bad quality food with poor
services. It considers different elements like small size room, windows, no parking or
poor parking facilities and many more.
 2 Star: This rating shows mid range of accommodations and food quality. This considers
mattress quality, covering of walls, the parking area, furniture and food or beverages
services.
 3 Star: This rating provide major amount of services with extra benefits such as good
amenities in wash-room, proper storage furniture, room heater or AC and advanced food
quality. This is average rating in services and facilities.
 4 Star: It explain needed and exceptional service quality in this areas in terms of offer
more excellent services of accommodation and food (Dressler and Paunović, 2019). In
this hotel provide extra facilities such as laundry system, coffee and tea making stuff in
room, small refrigerator with eating stuffs.
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 5 Star: In this hotels provide luxury facilities with best accommodations. Hotel provide
more luxury experience to customers in terms of food quality and other services.
P3:Discuss current and future trends which are affecting beverages and food businesses
There are lots of opportunities which present in beverages and food organisations, but
retain position on top and maintain consumers it consider different trends and factors which
influence this business. JURYS hotel industry focus on some trends which are explained below
as;
 Food Safety: It defines to routines in preparation, storage and handling food meant to
keep away from food-borne injury and illness. Food handling safely practices and process
are executed at each step of production of food life cycle in terms to curbing these
prevents and risks harms to customers (Gibson and Parkman, 2018). Proper hygiene is
most important for business and customers. If there is found lack of food safety then
company can suffer lost of issues and customers also prefer another place. In terms of
JURYS, they majorly focus on food and other safety measures in their hotel in very
effectual manner.
 Differentiation and Innovation: In current scenario consumers attract more towards
those hotels who provide various type of variety in food and services with differentiation
and innovation style. It is primary element in beverages and food organisation.
Consumers always wants a tasty food if industry provide best taste with innovation touch,
it will assist them to achieve higher success rate in market. It is helpful in building good
and loyal relationship base with customers. In context, JURYS, they consider these all
factors that are influence organisation and also become top hospitality industry in entire
world by offering great services.
 Changing preferences of customers: In current scenario, demand or people and their
preferences are change on regular basis. Organisation can achieve higher success as
examining requirements of consumers or conduct search in market for it. By examining
current trends, many people wants organic and healthy food for their fitness and healthy
physical appearance (Huang, Potter and Eyers, 2020). Customers wants more
transparency in preparing food because they have right to know about food features or
ingredients. Now days people are more aware about environment so they want company
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use environment friendly packaging materials. JURYS effectually full fill consumer's
needs and preference as per their demands and market demands.
TASK 2
P4 and P5 covered in PPT
TASK 3
P6:Compare and contrast different operational and marketing technology for range of different
types of beverages and food business
Beverages and food contribute huge in terms of generating revenue in hospitality sector.
By raising importance social events, business meetings and etc. hospitality sector gets hype and
in present scenario they adopt different kind of technologies for their business (Irfan and Wang,
2019). It assist in save time and reach maximum people from different locations, specially helps
in marketing and operational areas.
Operational Technology Marketing Technology
It is software and hardware which detects a
change via direct monitoring and controlling
industrial equipments. Events and etc.
 In current scenario technology play
huge role in operations such as digital
conference facilities, mobile
automation and communication, Smart
room keys, cloud services,
entertainment services and many more.
 Customer are book their tables for food
and book room through application or
websites (Kilibarda, Djokovic and
Suzic, 2019). Trendy technology also
provides online payment option.
 In context to JURYS, they use trendy
technology for their operations, so they
It defines range of software or tools which
helps in accomplishing marketing objectives
and goals. When marketing groups are use a
grouping of technologies of marketing.
 Organisation adopt technology in
marketing area to reach maximum
people through digital campaigns and
offers.
 Now days hospitality industry using
many different websites and social
media to target potential people in
market. Through digitally spreading
brand awareness is also easy.
 In terms of JURYS, they use
technology in marketing to promote
their brand values so they can build
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can provide better facilities and save
time more.
loyal relationship with people and
Target Potential People.
TASK 4
P7:Research about factors that are influence customer's decision on which beverage and food
stores
There are different factors which are influence decision making process of consumers. These
factor are explained below as;
 Physical Environment: This factor affects the presence of consumers in hospitality
industry or restaurants. It considers surrounding that are influences consumer's wants to
stay at place (Mahmoudi, and Parviziomran, 2020). A positive environment is most
important to attract customers and physical environment includes the interior, clean
environment or place, communication material, attractive facilities and special areas.
 Services Quality: The effective quality of services is must in hospitality sector and also
essential component with variance of degree which arises with process of delivery in
customers and service provider. Best quality of services impact a positive image in
market and company can generate higher rate of profit.
 Word of mouth: It is a marketing technique which adopted by many organisations in
terms of promote their brand and services. It refers to information communication that is
spread private opinion and rating and also services to restaurants. It totally depends on
the employee's satisfaction and dissatisfaction with consumption of experience is reason
at primary level which shapes the employee's services and which concerned with word of
mouth. JURYS promote their services through this and they provide training to staff so
employees provide more improved services.
 Rating on website: It is also play a important role in decision making process of
customers. The best ratings can impact in positive way on the customer's buying
decisions. In terms of JURYS, they have best ratings on their application and website
because of their services quality.
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P8:Examine strategies used in range of food and beverage stores to attract and build loyal
consumer base
Employers or supervisors are always try different ideas that are not only includes price
but also prove ineffectual for better improvement for long terms. If industry wants to attract
potential people towards brand services and restaurants by minimising cost which is considered
different strategies that are described below as;
 Food Quality: It defines quality and taste of food that is consider by each customer
before selecting restaurants. Many users consider taste of food apart from cost. It is only
factor that is enhance with assistance of the word of mouth. It assist in enhancing brand
image and reputation in market or among people (Nam, Kim and Carnie, 2018). Quality
includes services, food, hygiene, taste and many more. Effective quality helps in develop
loyalty of consumers and attract more people. IN terms of JURYS they effectively
maintain their quality in each areas.
 Special discounts and Offers: Provide special offers and discounts is most important to
develop interest in customers and also assist in retaining existing consumers for long
terms. In terms of JURYS, they provide offers on occasional basis but at every other
websites they offer some extra discounts so can reach customers and generate more
revenue.
CONCLUSION
It is concluded the above report, in hospitality sector food & beverages are most
important elements. To build a good brand values in market it is essential to focus on operational
management. There are different types of restaurants services and areas as per people and their
requirements. Rating system is most important for company's brand image and values. Above
hospitality industry maintain their best rating system by providing best services and food quality.
There are different factors and trends are which are affects most to the business in negative as
well as positive manner. Company effectively take care of food safety and innovation in services
in food variety to full fill customer's preference. Operational and marketing technology, both are
different and both have own work to do. Marketing technology used for reach customers and
operational technology is providing better services such as digital payment, The booking system
and etc.
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REFERENCES
Books and Journals
Almahrog, Y., Aribi, Z.A. and Arun, T., 2018. Earnings management and corporate social
responsibility: UK evidence. Journal of Financial Reporting and Accounting.
Bremmers, H. and Purnhagen, K., 2018. Regulating and managing food safety in the EU: a legal-
economic perspective. In Regulating and Managing Food Safety in the EU (pp. 1-9).
Springer, Cham.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering, 278, p.109932.
Dressler, M. and Paunović, I., 2019. Towards a conceptual framework for sustainable business
models in the food and beverage industry: The case of German wineries. British Food
Journal.
Gibson, P. and Parkman, R., 2018. Cruise operations management: Hospitality perspectives.
Routledge.
Huang, S., Potter, A. and Eyers, D., 2020. Social media in operations and supply chain
management: State-of-the-Art and research directions. International Journal of
Production Research, 58(6), pp.1893-1925.
Irfan, M. and Wang, M., 2019. Data-driven capabilities, supply chain integration and competitive
performance. British Food Journal.
Kilibarda, N., Djokovic, F. and Suzic, R., 2019. Food waste management–reducing and
managing food waste in hospitality. Scientific journal" Meat Technology", 60(2),
pp.134-142.
Mahmoudi, M. and Parviziomran, I., 2020. Reusable packaging in supply chains: A review of
environmental and economic impacts, logistics system designs, and operations
management. International Journal of Production Economics, 228, p.107730.
Nam, K.W., Kim, B.Y. and Carnie, B.W., 2018. Service open innovation; Design elements for
the food and beverage service business. Journal of Open Innovation: Technology,
Market, and Complexity, 4(4), p.53.
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