This presentation analyzes food and beverage (F&B) operations management within the hospitality sector, specifically for a graduation event at Nelson College London. It explores key factors in menu planning, development, and design, emphasizing internal and external environmental considerations. The presentation then details the HACCP (Hazard Analysis and Critical Control Points) process, outlining hazard analysis, critical control points, and monitoring procedures. Finally, it addresses crucial legal considerations, including the Health and Safety Act 1974 and the Liquor and Licensing Act. The conclusion highlights the importance of effective F&B management for building strong consumer relationships and ensuring long-term sustainability. References include academic journals focusing on supply chain management and operations.
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