Comprehensive Report: Food and Beverage Industry Business Analysis

This report provides a detailed analysis of the food and beverage industry, examining various types of businesses within the sector, including quick service, fine dining, casual dining, coffee shops, juice stalls, and buffets. It explores different national and international rating systems used to assess food safety and hygiene, such as the Star rating system, SFBB, and food hygiene rating schemes. The report also investigates current and future trends impacting the industry, such as veganism, variety in biscuits, fusion cooking, and touch screen technology. Furthermore, it contrasts and compares marketing and operational strategies employed by different types of food and beverage businesses, highlighting the use of operational technology and marketing technology. The report also delves into factors influencing consumer decision-making and strategies for attracting and building a loyal customer base. The report uses United Biscuits as a case study to illustrate the concepts discussed. Overall, the report provides a comprehensive overview of the food and beverage industry, offering valuable insights into its operations, trends, and strategies.

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Various types of businesses in food and beverage industry.............................................1
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally.........................................................................................................................4
P3 Future and current trends with its impact on food and beverage business........................5
TASK 2 ...........................................................................................................................................6
Covered in PPT.......................................................................................................................6
TASK 3............................................................................................................................................6
P6 Contrast and compare different marketing and operational strategy for performing work
with different types.................................................................................................................6
TASK 4 ..........................................................................................................................................7
P7 Various factors that influence on decision-making of consumer......................................7
P8 Different type of strategies for attracting and building loyal customer base....................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverage is explicated as an large and prominent industry that provide immense
number of opportunities for performing jobs in different sectors. The food sector is associated
with different activities that provide rights to the staff for purchase of raw-materials, preparation
of food, managing services with quality and managing events. Along with this, organisation
recognise outcomes for organisation to perform work according to future policies. One of the
most important goal of food sector is to obtain high quality of foods with a significant approach.
United biscuits is selected as an organisation for this report and it is a British multinational food
manufacturer that offer products in market of Europe (Davis and et. al., 2018). Moreover, this
report highlights on different type of business within food and beverage industry and different
rating system used for food and beverage industry. Comparison between operational and
marketing technology with different types of food & beverage business and investigate about
factors which influence on consumer's decision will also be include in this report.
TASK 1
P1. Various types of businesses in food and beverage industry
Food and beverage industry is regarded as the most significant part of hospitality industry
as department of food and beverages are associated with wider scope in order to earn higher
profit and sustainability for the business. There are various types of business which are existed in
food and beverage industry which are elaborated as under:
Sector Description Advantages Disadvantages Example
Quick
services
These restaurants are
providing fast food
services to their
customer and they are
keeping their menu
short and are focused
over quick services.
In these services take
away and drive
 Foods are
provided by
these businesses
are affordable in
rates so that it
can be eaten by
large audience
at once.
 These
As products of these
businesses are
cheaper in rates
so quality is
being
compromise.
Fast foods are high
in calories due
to which
Yum

through facilities are
provided due to
which food can be
delivered to customer
in nominal time
(Mahidin, Mohd
Saifudin and Othman,
2017). Menu of these
services include
sandwiches,burgers
and many more quick
dishes.
businesses are
emphasised
over fast
delivery to
customer due to
which time of
customer can be
saved.
Calories intake
of consumer get
increased due
to which
negative impact
over health can
be seen.
Fine
dinning
These business are
controlled and
managed by trained
chefs due to which
proper emphasis can
be seen over needs of
customers in direct
manner.
 High quality and
menu is the
major advantage
for customers in
fine dining
restaurant
 Prominent
ambience is kept
over fine dining
restaurant.
 High prices
are the
major
disadvantage
s for fine
dining.
 Besides this
customer are
required to
pay high
taxes due to
which
overall cost
get
increased.
The fat duck
Casual
dinning
These are the
restaurant which are
providing affordable
 These
restaurants are
fully dedicated
 Due to
dynamic
behaviour of
ASK Italian

meal services to their
customer along with
cosy ambience as
well. Casual dining is
associated with
franchise chain and
independent
restaurants.
to provide
ultimate
customer
satisfaction.
 These type of
businesses are
managing their
cost in such a
way that high
quality can be
maintained.
customer
they prone
to explore
new
restaurants
every day
which is the
biggest
disadvantage
for casual
dining.
 In order to
align with
market
trends
regular
innovations
are required
which is not
possible in
daily basis.
Coffee
shops
These are kind of
informal restaurant
which provides
smaller sitting area
along with
appropriate menu in
which customers can
spend free time
(Mabandla and
Makoni, 2019).
 These can be
used by
customer in
order to spend
more time in
lesser money.
 These places are
designed in very
refreshing way
which boosts
These places are
very small so major
problem of
ventilation is being
faced by customers.
Oven the
bakery

moods of their
visitors.
Juice
and
smoothi
e stalls
In this businesses
fresh juices are
served. These are
prepared with natural
and earthy
ingredients.
 Health benefits
can be received
by customer.
 Ozone-friendly
practices are
used within
preparation of
juices.
 There is no
guarantee
for freshness
of juices.
 Hygiene is
the other
disadvantage
of these
businesses.
Boost juice
Buffets Under this food are
being placed at public
areas along with so
many eating options
(Suratty, 2018). This
is helpful for
customer that they fill
up their food needs
according to available
wide options.
 Customer gets
higher options
to choose from.
 These dining are
economic in
nature
 Quality is
not kept up
to the mark.
 Customer
can not
demand as
according to
their needs..
The Chelsea
corner
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally
Food safety is an important and prominent issue among the food industry that is used to
manage quality of food. Chef and manager of restaurants are responsible for managing and
controlling food operations and business in an appropriate manner. It results more number of
customers are satisfied with improving quality of food. Customer feedback is determined as a
policy and action that is used to create positive impacts on organisation. It refers with developing
a proper plan health of individuals is managed through offering high quality of products. On the
other side, internal environment impacts on brand value of organisation as marketplace provide

response of food products and it start from internal aspects. This is because persons manage and
manufacture products within workplace (Kabir, 2019). Therefore, to protect individual health
from the hazards effects of food and beverage United biscuits management adopt different safety
measures among the food preparation in order to provide good quality of food services. Rating
are offered to food organisation through improving methods and measures which is used to
protect individuals health. To take care of food, different measures are adopted by organisation
and they are known as rating system. Along with this all functions are implemented to match
food according to market standard and customer requirements. United biscuits implement Star
rating system and it is used by business to perform work with food and beverage industry. Rating
Systems for food and beverage industry is mention as follow:
 Food safety management system- Under the guest all individuals expect that their food
is properly managed and accommodate by which facilities are provided to complete all
work in an organised manner. In simple terms, 1 star utilise space storage, parking
facility and appropriate ventilation systems at their workplace. Like, United Biscuit
factory is an appropriate place to define as 1 star.
 Safer food better business- The term SFBB facilities about different approach that is
used for managing small business units of production (Graham, 2018). In the context of
United biscuits, SFBB approach is utilised by organisation for ensure the safety of food
products in an appropriate manner. Along with this food is prepared according to
guideline of food safety and management scheme. It results by serving good quality of
food, Management of United biscuits perform their work with more efficiency.
 Food hygiene rating scheme- From the recent years food hygiene rating scheme rate all
restaurants through use of food hygiene rating scheme. This also rates about various
takeaways on basis of their standards as it makes better hygiene of foods in order to rate
foods with rating scale. Food score on door scheme helps consumer to select and check
place where food is manufactured with more efficiency.
P3 Future and current trends with its impact on food and beverage business
Their are different number of opportunities exists in organisation which is related with
food as well as beverage sector. The main focus of business is to understand trend for attain
customer involvement and customer satisfaction in an appropriate manner (Wallis, Green

Grubbox LLC, 2019). Within context of food & beverage industry some existing and future
trends is mention as below:
Current Trends
Veganism- According to this trend management ensure that animals are not harmed at the
time of manufacturing products. Food process is determined by management of respective
organisation to perform their work in an organised manner. With make emphasis on current
trends related with veganism it is identified that all work which is completed is safe for
individual and animal health (Hill and Hill, 2017). This also refers healthy life is promoted by
individuals to manage their work in proper manner.
Variety in biscuits- It refers to trend that is related with food and beverage industry and it
also generates or initiate specific area which develop coffee culture within an organisation. In
order to enable better place for individuals this is identified that customer retention is increased
through performing work that improves quality of food and also variety in order to attract more
number of individuals.
Future trends
Fusion cooking- Employees are focused to utilise new as well as innovative methods that
aids organisation for performing work with low cost. The main focus to manage organisation is
to increase the variety of their menu by which all persons who are engaged in company
operations perform work with motiveof managing goals in an appropriate manner. Hand-made
biscuits is implemented by fusion cooking technique to provide biscuits with good quality and
high price.
Touch screen technology- Customer are more attracted towards the products and services
under which innovation as well as differentiation is utilised. With understanding of current food
and beverage food market this is identified that screen technology is a major trend to order
biscuits with online methods (ESarkis, J. ed., 2017). It is a safe and appropriate approach through
which work is completed by attaining orders with online system.

TASK 2
Covered in PPT
TASK 3
P6 Contrast and compare different marketing and operational strategy for performing work with
different types
Food as well as beverage department contribute high aspects that is used for managing
work with focus on achieving high profitability and sustainability in hospitality industry. With
understand of current business organisation match with motive of completing task that aids in
managing work with understand of direct advantages. Moreover, whole industry which is
engaged in food operations by which sales of products is improved. Food organisation are
upcoming up with new motives and it includes in completion of task by use of performing work
through completion of task according to marketing operations. Some elements to compare both
strategy is mention as follow:
Operational technology Marketing technology
Their are different software used by
organisation such as Spicer treat restaurant
called as a table restaurant in order to perform
work with appropriate and real review. It is
placed by customers to perform their work
through used of software (Rai and Ojha, 2018).
It results sales of food products is improved.
The software is beneficial for enhancing sales
of organisation. Within context of United
biscuits business management is aids towards
performing operations with managing record of
operations that is used to complete work
through generating prominent results. It aids
management to enhance and improve work
aspects that supports in increasing sales of
One of the most prominent strategy which is
used by organisation define that all work that
enhance perspective aids to use marketing
methods. This results management is focused
towards implement of food by which efficiency
and productiveness is attained. With automatic
purchasing tool manager obtain assistance
through which process of purchase and
expenditure is increased. According to present
market conditions efficiency and purchase
process that aids vendors to communicate with
effective time-management aids in completion
of task within less time. Moreover, by allotted
time for each activity it is easy for organisation
to complete work with motive of including

products. task that aids in performing work with
minimum time.
TASK 4
P7 Various factors that influence on decision-making of consumer
With understand of decision-making process an organisation complete all work with
engagement of numerous factors and it is explained as below:
 Quality of service- In context of service industry this is complex for organisation to
manage task with effectiveness because customer needs are fulfilled through managing
task that aids to influence about all decisions related with individuals. Along with this
quality is considered for managing task that enhance customer retention as well as
customer satisfaction (Pal, Gebregabiher and Singh, 2016). Moreover, this attributes are
beneficial and it stated about generating business organisation perspective that is used to
formulate competitive-edge in the market. With the analyses of customer role this is
defined by organisation that customer are stick for performing work with decided brand.
It aids in generating services that aids to improve customer satisfaction for increasing
sales of company product and services.
 Tangible environment- One of the most important factor through which individuals
perform their work with understanding about service premises. There are different
surrounding market exists and it is used by customers to stay and attain services in proper
manner. With making presence of internal friendly environment performance of
organisation services is enhanced to complete work with positive implications. This is
because United biscuit, Holiday inn and other environmental aspects define work is
completed by proper systems through completion of task by formulate of positive
environment in organisation.
 Word of mouth- This is regarded as an important technique and this is used by all
services that aids in performing work according to decided food and beverage industry.
Communication involve the methods of information by which all task are completed with
personal opinion and interpretation through which individuals pass it information to other
parties. In the context of customer satisfaction word of mouth is an important technique
to perform work with management techniques.

P8 Different type of strategies for attracting and building loyal customer base
Manager, workforce and supervisor that are engaged in organisation try methods to
perform work on regular methods (Insch and Collier, 2016). The main role of strategy is to
perform work with decided new and appropriate innovative ideas that increase the quality of
product and services. In the present scenario, effective strategy aids management to perform and
manage the work that is used for attracting large number of customers for improving company
goodwill. Along with this cost of managing organisation operations is also used by management
because it aids towards completion and project activities that enhance motivation level of
customers to complete their operations with more efficiency. Some effective methods that are
universal for implementing and managing work in organisation is mention as follow:
 Special offer- One of the most important as well as significant aspects define that there
are various functions used by Food and beverage operations and it is used to complete all
work according to decided number of customers. Profits perform and important role and
this aids business in completion of their work with motive of improving company
profitability within a short period of time. Moreover, special offer define customer set
the start-up through which all work is completed with high potential. In order to manage
all work with customer this is identified work is performed through development of
perspective which attract customers to manage and complete it's work with appropriate
price (Thomas and et. al., 2018). United biscuit assemble customers that satisfy better
customer base to complete task in early stage.
 Quality related with food- It is described as the quality of food that is used for
providing high amount of money. Food management is totally focused towards
implement of food quality that aids in generating quality of food because it is easy for
management to attract more customers. With analysing all perspective it is analysed that
low price of products manufacture aspects as per low quality. Similarly, premium price
improve basis of quality due to which work is managed and manufactured according to
the decided and high quality ingredients.
 Capitalize of hours- An organisation must formulate track that is used for performing
task with decided sales perspective. There are different trends through which work is
completed define about making perspective that define work is completed through
different times a day. One of the most important factors that is related with different

times consider about task management through which task are completed by use of day
times (Allaoui, Guo and Sarkis, 2019). Happy hour discount is a method that initiate
about performance of task for generating visit during times as it demonstrate about
customer expectations to complete all work according to decided services.
CONCLUSION
With analyses of all above report it is concluded by management that Food and beverage
sector perform an important role among hospitality industry. This is used to enhance quality of
food and it is used for providing better products that satisfy needs and wants of customers by
offering high quality of products and services. With use of rating system an individual manage
and complete work to define products that match services according to customer satisfaction. In
the last, future and current trends aids persons to meet with organisational success by gathering
efforts of all individuals at a similar place. It is also beneficial for food and beverage sector as it
aids individuals to reach towards business standards in an appropriate manner.
REFERENCES
Books and Journals
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471). Academic Press.
Fukey, L.N., 2016. Qualitative Information Analysis on Managing Quality Service: Issues and
Challenges. Asian Journal of Social Sciences and Management Studies, 3(3), pp.163-
172.
Graham, A., 2018. Managing airports: An international perspective. Routledge.
Hill, A. and Hill, T., 2017. Essential operations management. Macmillan International Higher
Education.
Insch, A. and Collier, A., 2016. 7 Food manufacturers’ adoption of eco-labels. A Stakeholder
Approach to Managing Food: Local, National, and Global Issues, p.88.
Kabir, T., 2019. Event Marketing Practices of Akij Food and Beverage Ltd.
Mabandla, N.Z. and Makoni, P.L., 2019. Working capital management and financial
performance: evidence from listed food and beverage companies in South
Africa. Academy of Accounting and Financial Studies Journal, 23(2), pp.1-10.
Mahidin, N., Mohd Saifudin, A. and Othman, S.N., 2017. Halal food logistics: the challenges
among food & beverages small and medium sizes manufacturers. International Journal
of Supply Chain Management (IJSCM), 6(3), pp.337-346.
Pal, M., Gebregabiher, W. and Singh, R.K., 2016. The role of hazard analysis critical control
point in food safety. Beverage & Food World, 43(4), p.34.