Managing Food & Beverage Operations: Industry Analysis and Strategies

This report, focused on managing food and beverage operations, provides a comprehensive overview of the industry. It begins with an introduction to the field, highlighting the importance of planning and control to meet customer demands. The report then delves into different types of food and beverage businesses, offering detailed descriptions and examples of hotels, restaurants, cultural food services, fast food, contract catering, bars, coffee shops, soup kitchens, juice and smoothie stalls, and buffets. It also explores national and international rating systems, including grading systems like Scores on the Doors and AA Rosettes, as well as Michelin Stars and hotel star ratings. Furthermore, the report addresses professional food and beverage management skills, legal requirements for equipment maintenance, and the comparison of operational and marketing technologies. It analyzes factors influencing consumer decisions and strategies for building customer loyalty, concluding with a summary of the key findings and a list of references.

Managing Food & Beverage
Operations

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ...........................................................................................................................................1
P1 Different types of businesses within food and beverage industry profiling chosen business
within every area....................................................................................................................1
TASK 2 ...........................................................................................................................................5
P2 Different rating systems used for food & beverage industry nationally and internationally.5
TASK 3 ...........................................................................................................................................7
Covered in PPT.......................................................................................................................7
TASK 4 ...........................................................................................................................................7
P4 Professional food & beverage management skills within food and beverage organisation. 7
P5 Legal requirements and regulatory standards that food & beverages service apply for
maintenance and cleaning of equipments...............................................................................8
TASK 5 ...........................................................................................................................................8
P6 Compare and contrast different operational and marketing technology for various kinds of
food & beverages businesses to meet desired objectives.......................................................8
TASK 6..........................................................................................................................................10
P7 Factors that influence decision of consumer...................................................................10
P8 Effectiveness of strategies used to attract and build loyal customer base.......................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Managing food and beverages operations refers to forecast, plan, and control demands
and supply of relevant products in order to fulfil desires of clients properly. It involves to collect
required sources in order to prepare desired quantity of goods to fulfil needs of people to achieve
their satisfaction (Davis, Alcott and Pantelidis, 2018). The main aim of this project is to enable
students for gaining knowledge and practical information related to operations as well as
supervision. This report is based on hospitality industry which deals food & beverages, lodging,
event planning, theme parks, transportation, cruise line, travelling and additional fields. The
present assignment will focus on different businesses within food & beverage industry and rating
systems used at national or international level. It will also describe about current & future trends,
management skills and legal as well as regulatory standards. The comparison of operational &
marketing technology, factor influencing customer decision and strategies to build loyal client
base is given below.
TASK 1
P1 Different types of businesses within food and beverage industry profiling chosen business
within every area
The description about different business within food and beverage industry are given
below –
S. No. Sector Description Advantages Disadvantage
s
Example
employer
1 Hotels This can be
described as
organising
business of
providing food
products and
staying facility
to people in
order to
The
establishment
of hotel
provide
support to
release various
job
opportunities
in respect of
This industry
has a
drawback that
job of staff
members
cannot be
considered as
permanent and
factor of
With the help
of websites
1

complete their
short term
desires
properly.
reducing
unemployment
at specific
area.
insecurity is
always there.
2 Restaurants This kind of
organisations
are helpful
because they
provide
variety of food
items and
serve delicious
dishes to fulfil
demand of
taste of
people.
Such
organisations
are beneficial
as they render
best salary
packages to
they
employees.
The factor of
pressure is
always
observed in
staff members
of restaurants
because they
are required to
handle and
serve their
orders at
proper time.
With help of
social media
3 Culture and
heritage Food
services
This type of
businesses
provide
cuisines and
mix of
tangible and
intangibles
items which
contribute to
several
cultural values
of specific
local area.
This sector is
helpful in
terms of
promoting
cultural values
or beliefs
along with
spreading
concept of
local delicious
dishes in other
corner of
country.
This industry
do not have
much scope
because of
present trends
containing
cuisine and
fusion food.
With help of
websites
4 Fast food It involves They have This sector Five Guys is
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various kinds
of fast food
items which is
very popular
ion present
scenario and
found in hotels
or restaurants.
certain
opportunities
in terms of
serving variety
of products
including
Italian,
Mexico and
Thai.
involves the
criteria of less
payment as
nobody wants
to pay much
for fast food
items.
the fast food
company and
situated in 5-6
Argyll St,
Soho, London
W1F 7TE,
United
Kingdom.
5 Contract
catering
This business
involves to
take contract
of providing
food and
beverage
services to
companies ir
offices but nit
supply product
to general
people.
It has a very
good pay scale
in comparison
to other
catering
businesses.
This includes
long hour
working and
mostly better
profitable on
seasonal basis.
Blue Apple
Contract
catering Ltd.
Is the
company of
UK and its
address is
Walton
Manor,
Walton,
Milton Keynes
MK7 7AJ,
UK.
6 Bars and pubs These are very
popular am on
young people
presently in
order to spend
weekend with
full enjoyment
and fun.
They can serve
varieties of
food items and
drinks to
people for
achieving
better profits.
They have an
opportunity to
attract young
generation as
it is considered
as best place
for
entertainment.
Gordon's Wine
Bar and its
address is 47
Villiers St,
London
WC2N 6NE,
UK.
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7 Coffee culture
and coffee
shops
This business
involves the
criteria of
providing
variety of
coffee and
cold drinks for
people.
They have
beneficial
opportunity
for enhancing
their business
in different
places.
It include the
main benefit
of having
limited menu
so that they
can serve their
product
properly.
Prufrock
coffee shop
address is 23-
25 Leather Ln,
London EC1N
7TE, UK.
8 Soup kitchens This business
of more
profitable in
season of
winter which
can be expand
in future.
They have few
of beneficial
opportunities
to boost up
their menu by
adding other
delicious items
in their menu.
The customers
are limited for
soup kitchens
and mainly it
will prefer in
in winter
season.
Ealing Soup
Kitchen
address The
Crypt, St
John's Church,
Mattock Ln,
London W13
9LA, United
Kingdom.
9 Juice &
Smoothie
stalls
Shopping
centre food
malls
These are kind
of stalls which
Are generally
found in
shopping
malls in which
demands of
people get
improve and
they can
generate
appropriate
revenue.
They can
provide some
of special
drinking items
according to
summers and
winters which
attract more
people
towards them.
They have
major
disadvantage
that their sales
will reduced in
winters
because juices
are mainly
prefer in
summers.
Fuel Juice
Bars address is
Moor St,
Birmingham
B5 4BL, UK
4

10 Eat all you can
buffets
The buffets
are the place
where variety
of food items
are available
but they
consider self
service only.
They can also
expand their
business of
catering for
improving
profitability.
In these
businesses
there is
wastage of
food at large
level as people
take much
food but not
finish the
same.
TOPS Buffet
address is 106
Portland St,
Manchester
M1 4RJ, UK
TASK 2
P2 Different rating systems used for food & beverage industry nationally and internationally
The rating systems can be described as methods to provide ranks to best companies
among overall food and beverages industry on the basis of their services. It include the level of
products along with their quality which is helpful to achieve satisfaction of people (Dopson and
Hayes, 2015). Moreover, the grading, ranking and classification system is utilised which are
based on standards of services, luxury factor and their quality at national as well as international
level. There are various rating systems that are more effective as well as efficient in which few of
them are explained further -
Grading System
Scores On The Doors – This can be described to provide award or certification
authorised agencies to specific food and beverage company for their better quality of services.
For example, local Environmental Health Officers who provide reward of appropriate food
hygiene and this is helpful to increase goodwill of organisation among people and government.
AA Rosettes – The rosette is a kind of scheme which is used to celebrate successful
cooking at various levels in United Kingdom. It includes the criteria of success or failure in
attaining Rosettes on the basis of one or more visits of AA inspector to different hotels or
restaurants.
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 1 Rosette – This include such hotels who prepare food items with proper care by using
better quality of ingredients and around 50 percent of restaurants have one rosette. 2 Rosettes – In this part, these hotels focus on attaining higher standards and better
consistency with paying much attention towards selecting good quality of ingredients so
that almost 40 percent of restaurants bears 2 rosettes (Mattos, 2014). 3 Rosettes – In this type of hotels, the cooking is underpinned through selection and
sympathetic treatment of highest quality ingredients and focus on timing season as well
as flavours to make them excellent. 4 Rosettes – The 4 rosettes containing hotels usually concentrate on several factors such
as intense ambition, a passion of excellence, superb technical skills and remarkable
consistency.
 5 Rosettes – In this part, 5 rosettes hotels ate include whose cooking is considered as best
at global level have high voices with breathtaking culinary skills.
Michelin Stars – This refers to concept of giving stars to hotels in which number of stars
has different meaning about quality and speciality of food items and management of serving
customer in correct way. One Star – This include such hotels which are favourable for staying on journeys which
provide better services including cuisine prepared to a high level (Grekova, 2014). Two Star – In this pat, such hotels can be involved which render an excellent cuisine
carefully serving food items with effective skills in appropriate way.
 Three Star – The three star hotel provide services at special journey with extremely well
dinners which are generally mind blowing.
Hotel Stars – The star hotels considered about specific level product or services
according to which they get ranked with number of stars. Some of these types of given below –
Star Ratings System
Five Star – The five star hotels can be described as highest standards products and
services with unique as well as effective serving styles by proper management. They contains
large properties with or without chain in order to provide desired luxurious facilities. For
example, Ritz Carlton and Four Seasons can be consider as typical national chains of five star
hotels.
6

Four Star – This can be explained as hotels with large area, formal styles and smart
reception section having front desk as well as bellhop service. It involve their special location
which is mostly nearby shopping malls, dining stores and another major attractions that is much
suitable customers to visit them easily (Valta, 2015). For example, national chains of Hyatt and
Marriott can be included in to four star hotels.
Three Star – The three star hotels have their special criteria of providing well appointed
rooms and decorated lobbies but bellhop facility is unavailable. Moreover, such hotels are
mostly located nearby major express ways or business areas, easy to shopping and moderate high
priced attractions as well. For example, typical chain of holiday Inn and Hilton are consider as
three star hotels.
Two Star – This can be described as small hotels which are usually managed by
proprietor with 2 to 4 stories having natural atmosphere. It involves basic facilities of furnishing
or cleaning with or without low price dining which involve Days Inn as an example.
One Star – These hotels provides limited range of amenities and services but adheres to
high standards of facility along with focus on cleanliness properly (Pizzuti and et. al., 2014). It
include small to medium sized hotels which are easily afforded due to low pricing and few of
them render restaurant services. However, City view and holiday Inn can be consider as one star
hotels.
TASK 3
Covered in PPT
TASK 4
P4 Professional food & beverage management skills within food and beverage organisation
The professional management skills or abilities are very important in order to manage
overall operational procedures top prepare required quantity of food products appropriately. It is
helpful to conduct operations in more effective as we ll as efficient manner so that demand and
supply of goods can be fulfilled in proper way. Moreover, it is essential supply products in
desired period of time by as per orders of clients in correct way. There are several management
skills and features are adopted by organisations to manage their regular activities along with
properly serving their guests in terms of achieving their satisfaction. Some of them are given
below –
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Decision making – This includes to make correct decision about anything for welfare of
organisation in order to improve quality of products and provide them at reasonable price.
However, most of the people put efforts to find better goods at affordable cost and this strategy
provide support to attract new customers along with retaining the ones that results into increase
in number of sales and profits as well (Wood, 2018).
Problem solving – This can be described as to utilise effective plan of action including
policies to deal with several forthcoming contingencies to solve them immediately. It is
necessary to sort out problems in operations and other activities so that factor of loss can be
reduced properly for achieving better profits.
P5 Legal requirements and regulatory standards that food & beverages service apply for
maintenance and cleaning of equipments
There are different types of legislations and regulatory standards which has been set by
legal or government authorities and these are required to be followed by every organisation of
hospitality industry in proper manner. Moreover, it include legal rules and regulations relevant to
take care of health and hygiene while preparing different types of foo products for providing
secure eatable items to people (Berryman, 2014). However, not obeying such legislations is legal
offence due to which licence of companies can be cancelled as punishment of the same.
Meanwhile, some of these legal requirements and regulatory standards are as follows –
Food and safety regulations – This can be described as law which was established by
government authorities of United Kingdom. Meanwhile, it include the criteria of compulsorily
follow overall rules by preparing food items by taking care safety from pathogenic germs or
bacterium in order to provide healthy and secure products to people. Additionally, it is necessary
to carefully handling, packaging and preparing eatable products so that safe service can be
delivered to people.
Food safety and standards authority – In this part, feed safety and standards authority
has established having aim to provide proper guidelines to food industry to take care while
preparing desired products. Moreover, they have role to analyse problems regarding food safety
levels and control relevant issues by managing manufacturing of secure eatable products in an
appropriate manner (Taoukis and Tsironi, 2016).
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TASK 5
P6 Compare and contrast different operational and marketing technology for various kinds of
food & beverages businesses to meet desired objectives
The operational technologies are helpful in conduct production activities of products in
more effective as well as efficient manner. It include concept of manufacturing better quality of
product or reduce cost as well as time of production which provide support to fulfil desired
objectives of business properly. However, it is necessary to adopt advanced technological
machines or equipments which helps to reduce period of time and cost of production that
facilitate to increase profitability of food industry.
Marketing technologies refers to software and applications which render help to displays
various kinds of promotional advertisements like blogs, pop ups and so on. It is helpful to
promote product in market and make people aware about actual beneficial features of the same.
Meanwhile, this will results into increasing number of customers for brand and sales as well to
improve profits of company.
Comparison
The technological machines and software are different for marketing and operations
because they have differentiated target to be complete with help of them (Mader and et. al.,
2015). The operational technologies have several purposes according to which they are
implemented in that departments such as monitoring the equipments, payment technology and
personal records. In contrary to this, marketing technology is important to provide appropriate
information about product and promoting the same to increase sales by using advanced software.
Moreover, marketing techniques include social media, websites and several applications for
promoting food items among people for improving brand image in order to grab more market
share.
Contrast
The contrast between different operational and marketing technology is that both of them
are helpful top fulfil desired goals and objectives of business along with achieving better
outcomes. Moreover, both of these technologies provide support to reduce cost of production and
time consumption of production. However, there are several threats in business which can be
overcome by implement advanced and suitable technical software or equipment. It is also helpful
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to apply several modifications or changes in company to fulfil target of interesting quality of
products through attaining satisfaction of customers (Pillai and Shayanfar, 2014).
TASK 6
P7 Factors that influence decision of consumer
Food and beverage sector has a huge variety of service industries. The nature of
consumers is quite dynamic when it comes to decide which outlet they would choose. It depends
on their behaviour and the current mood.
Factors that influence consumers' decisions on their choice of service outlets are
mentioned below:
Nightclubs – The one major factor which influences customers to opt nightclubs is when
they want to celebrate. Nightclubs usually have energetic and loud music and some people prefer
these settings over a calm and less crowded outlets.
Fast food outlets – Quick lunch or dinner or quick delivery of food items are major
factors that influence customers to choose fast-food outlets. Such restaurants focus on quick
service and vast seating space for customers which help them to influence a large number of
customers at one time. The other factors may include the infrastructure, the type of food, etc.
Restaurants – Whenever people tend to spend some quality time with their families, they
choose restaurants over other outlets. The other factors which influence the customers is the
expertise in their employees and the luxurious services they provide (Mattos and et. al., 2015).
Food Courts – Some people love having multi-cuisine food, and food courts are the best
option when customers tend to spend less on food. Other factor which influence the customers is
the location, which is either in a mall or in carnivals.
P8 Effectiveness of strategies used to attract and build loyal customer base
The strategies and policies are required to be established while making appropriate plan
of action in order to manufacture desired products and promote them to increase customers
properly. However, it include the criteria of making more effective as well as efficient eatable
items by making its packaging as well as quality much attractive to build strong customer base.
Moreover, better strategies provide support to attract new clients along with retaining current
ones which facilitates to improve number of sales to earn more profits.
10

At the other hand, several strategies effective in terms of building loyal customer base
such as improve client experience, increase employee morale, work on feedbacks and so on. It is
include the concept to focus on actual needs of people at reasonable price which facilitate to
attract more customers to wards brand in respect of boosting up good will. It is necessary to
focus on real modified needs and wants of people to put efforts for completing them so that they
will become loyal to company. On the basis of effective strategies which are made according to
concept of business are helpful to meet actual goals or objectives to achieve further growth as
well as success appropriately.
CONCLUSION
In this project, it is concluded that hospitality industry is a major segment under which
food and beverages lies as a largest segment and offer various alternates to people. This sector
appeals a huge customers services in which their main aim is to provide quality services to their
services users on the basis of their requirement and need. Through these kind of practices
hospitality industry builds their connection with target user for along term period. In UK,
hospitality industry provide a huge growth and development opportunity to the economy. For the
social responsibility practices they provide employment opportunity to new and experienced
candidates for the betterment of their career and future success. Food and beverage is one of the
unique sector of hospitality industry that provide career path guidelines to those candidates who
wants to execute their ideas and creative thoughts in practices servicing. Thus, it has been
identified that this services sector create a ground for each individual.
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