Analysis of Managing Food and Beverage Operations in the UK

This report delves into the multifaceted world of food and beverage operations, beginning with an introduction to the core functions of food production and management within the context of a historical London restaurant. The report explores essential professional skills, including administration, system design, staff management, and brand representation. It then provides a detailed overview of legal requirements and regulatory standards, such as the Food Act 2006, the Food Production Safety Act 2000, and the Food Production Regulation 2014, emphasizing their role in ensuring food safety and consumer protection. Furthermore, the report touches upon current and future trends impacting the food and beverage sector, and examines customer decision-making factors and strategies for maintaining customer loyalty. The report concludes by summarizing the key aspects discussed, reinforcing the importance of effective management and adherence to regulations within the food and beverage industry.

Managing Food &
Beverage Operations

Table of content
 INTRODUCTION
 Professional food as well as beverage
administration skills in food and beverage
organisation
 The legal need and regulatory standards
 CONCLUSION
 References

INTRODUCTION
 Food production signifies the activity that is connected to perform
different function for preparing food by adopting various methods.
This includes process related to raw material into transformed
manner in order to prepare tasty dish that can satisfied its user. In
this report, the rules restaurant of London is taken. It is determined
as an oldest restaurant situated in London in year of 1789. In this
report, there is a discussion regarding kind of organisation within
food and beverage sector and also discussion regarding rating
system that can be adapted by food and beverage sector. In
addition to this, there is also explanation regarding current as well
as future trend that imposes direct effect on this sector. This
assignment signifies discussion regarding comparison among
various operations and also for marketing technology that can be
adopted under this act. And also provide explanation regarding
various factors that influence decision of customer and also use
strategy for maintaining base of user (Bresciani, 2017).

Professional food and beverage management
skills within a food and beverage organisation
There are different skill as well
as well as those that is played by
various individual person within
an organization for improving
function related to food &
beverage sector that is played by
various individual person and
manager in this restaurant are
going to be mentioned below

 The administration support to this sector help in improving
capability of goods and services that help in satisfying
demand of its user.
 Designing as well as implementing proper administration
system that assist in maintaining policy and controlling costs
related to food and beverages sector.

 Improving staff as per
expectation of user and building
proper organization or company
note to increase engagement and
their retention.
 Collaborating contribution of
individual person for brand
representative Union within
company that help in satisfying
need of its user.
 Supervise employer for
maintaining various room and
cleaning function.

The legal requirements and
regulatory standards
 For maintaining function
within atmosphere of food as
well as beverages industry.
There different kind of legal
rules that is obeyed by
business organization for
maintaining functions and
execute these system in
proper way.
 These rules are improved for
maintaining proper working
atmosphere where various
policy can be executed to
minimizing risk of unsafe food
and protecting consumer
during particular phase of
time period.

 Food act 2006:This act is
given for consolidated law
that is connected to food and
providing food safety to its
user during particular phase of
time period. This law is
depend upon standard related
to article for food and also
regulate manufacturing and
producing storage, distribution
sales for meeting hygiene of
its user.

 Food production safety
act 2000:This is connected
to manufacturing of food as
well as beverages in
economy. It signifies
different rules that must be
obeyed by restaurant and
other organization which
helps in executing it
functions during particular
phase of time period. They
also focus on providing
hygiene food product to its
user for satisfying them.

 Food production
regulation 2014:This is a
factor that is implemented
by government for meeting
need of food production and
manufacturing process. This
act signifies different kind
of system that is connected
to manufacturing food in
context of meeting need and
requirement of its user.

CONCLUSION
 On given information, it is assess that food production is
determined as activity that is connected to perform different
function for preparing food by adopting various methods. This
includes process related to raw material into transformed manner
in order to prepare tasty dish that can satisfied its user. In this
report, there is a discussion regarding kind of organisation within
food and beverage sector and also discussion regarding rating
system that can be adapted by food and beverage sector. In
addition to this, there is also explanation regarding current as
well as future trend that imposes direct effect on this sector. This
assignment signifies discussion regarding comparison among
various operations and also for marketing technology that can be
adopted under this act. And also provide explanation regarding
various factors that influence decision of customer and also use
strategy for maintaining base of user.

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