Food and Beverage Management Report: Mouthfuls Restaurant, HM604

This report, focusing on HM604 Food and Beverage Management, analyzes the establishment of a family-oriented restaurant, "Mouthfuls," in Grays, London. It details industry aims, policies, and standards, emphasizing customer satisfaction, high-quality food, and a welcoming atmosphere. The report formulates a business plan, including competitor analysis, product development, and marketing strategies, considering consumer trends towards organic and healthy options. It further outlines a food and beverage management system, covering food production methods, service quality, menu costing, pricing techniques, sales promotion, and financial budgeting. The report highlights the importance of branding, theming, and sales promotions to attract customers and ensure long-term sustainability. The business plan includes a financial budget allocating funds for ambience, food, hiring, and furniture, illustrating practical considerations for launching a successful food and beverage venture.

HM604- Food and Beverage
management

Table of Contents
INTRODUCTION.......................................................................................................................................3
Industry aims, policies and standards embedded in food and beverage management systems.................3
Formulate a food and beverage outlet business plan................................................................................4
Design a new food and beverage management system............................................................................5
Importance of marketing, sales and promotion in relation to food and beverage management................7
CONCLUSION...........................................................................................................................................8
REFERENCES............................................................................................................................................9

INTRODUCTION
Food and beverage management refers to plan, controls, forecast all the orders of foods
and drinks in a hospitality industry. The main function of this is to manage all the financial
resources related to the purchase of beverage and foods in the restaurant or a hotel premises. This
report is based on open a restaurant in a Grays (London) for families. The products related to
food and beverages are mainly engaged in the culture of the country where it operates. Their
main aim to sale and make the food and drinks which cannot harm the body and health. This
project is based on Mouthfuls restaurant where families can have the dinner with all around the
table. The owner of the company is husband and a wife. They open their restaurant in the area of
schools where number of children and parents arrived. The main aim to earn profits by serving
the foods and drinks (Wong, Wu and Cheng, 2015).
Industry aims, policies and standards embedded in food and beverage management systems
Aim of industry in food and beverage management system
Providing the food and beverages services to the customers in the hospitality sector
contributes great profits in the hospitality sector. The main aim of providing these services is to
satisfying the need of the customers demand and feels comfortable in current world. Provide a
high quality foods and friendly and healthy atmosphere in the service place. To retain and attract
the customers they always bring and come up with new ideas. Manage and organize sales, billing
and orders with the software tools for restaurant, hotels etc(Valta and et. al., 2015).
Policies in food and beverage management system
It is very essential for food and beverage management system to control the actions and
attitudes of the people and the processes that is responsible for the expenses. In this control is the
main activity that is adopted by the manager to regulate and restrain the people to accomplish the
specific goal. In this manager need to follow the laws related to safety and distribution for the
drinks and foods in their outlets. In this they focuses on the use of Food Safety modernization act
i.e. FSMA which mainly consider the prevention of the food borne illnesses so that large number
of customers are attracted. They open their stores 9 AM to 7 pm because at this time visitors are
more as students and family visit on that time more.

Standards follow in industry in food and beverage management system
The main standards of food and beverage management system is that they has a big
responsibility of offering safe, hygienic , clean and fresh foods and drinks that is the right of the
customers. To ensure the safety regarding the foods industry follows a Hazard analysis and
critical points control to recognize the presence of chemical, bacterial and physical hazards in the
foods and drinks(Dopson and Hayes, 2015).
Formulate a food and beverage outlet business plan
Clear aims
The main aim of develops a Mouthfuls restaurant is to earn a profit by establishing the
own business and sharing the experience that a owner have feels when he was a child. This
restaurant is target the families and offers a hygienic and healthy food that is mainly the
traditional food of the Grays and with a family style. Offers a foods and beverage in a clean and
welcoming atmosphere is the objectives of the restaurant.
Evaluation of competition
To open a new restaurant in the Grays London owner can analyse and evaluate the competitors
by using following steps that can be shown below.
 Identify the competitions- In this mouthfuls restaurant indentify their whole market and
finds competitors in that. It is very important to examine the rival firms because they also
target the same market with a similar types of product. The main competitors for
Mouthfuls restaurant is Bella Italia in the London. it is very essential to find the rival
because to sustain in the market place.
 Gather information about the tough competitors - After identifies the competition in
the market segment that the restaurant can gather and collect information about the rival
firms like what products and services they offers to its customers. What pricing strategy
they followed and what promotional tool they use to attract the customers. After gather
all the relevant information regarding the competitors firm can decide their products,
their target customers and everything which is needed to generate a good brand image
and earning a revenues with more sales(Tsui and et. al., 2015). In this competitor of

Mouthfuls restaurant i.e. Bella Italia serves only Italian food and mainly sales the pizza
and pasta in their outlets. They are famous because most of the children like pizza and
pasta due to this casual dining group has owned it and became a famous in the country.
 Analyse the strength and weaknesses of the competition- In this stage mouthfuls
restaurant can examine the strength and weaknesses of their competitors that helps in
earning more and more profits and also make a good customer base.
Product concept, development and marketing
Here the Mouthfuls restaurant evaluate to its competitors and the people. By analyzing these they
can offers to their customers a variety of drinks and foods. The special that they have mention in
their menu card is Gin organic tonic water, refreshment tea with all organic flavors with pies and
chips. All this are healthy to the people. In this the owner can develop their products by bringing
their idea into making and then research on them by testing it to some sample groups and then
serve it to the customers. Follow this process is very useful for the company to earns a high
amount of profits. Restaurant can promotes their foods and beverages by using sales promotions
techniques because of law budget they get. In this they offers rebates and discount at the time of
order the food and drinks. And this will attracts more and more customers(Martin-Rios and et.
al., 2018).
Consumer trends
In today’s world customer trends are of changing nature. To shape our restaurant owner
can follow a latest customer trends in which people can prefer organic and healthy foods and
beverage instead of fast food with clean and hygienic place and welcoming atmosphere. Offer
outdoor and indoor games for kids that help in attracting more and more customers. And it also
enhances the sales and market growth with future sustainability(Tsui and et. al., 2015).
Branding and theming of proposed food and beverage services and products
In this Mouthfuls restaurant can branding their food and beverages to their customers
because it is very interesting to attract many customers within a small period of time. In this they
can brand their menu card with their special services like provide a clean and welcoming climate
and provides a intelligent services with their good presentation of food and drinks. The theme of

proposed the food and beverages services and products are families. The restaurant is open their
outlet near school where parents are arriving to pick their children and at that time they visit to
eat and drink some healthy food. It also offers a birthday parties, kitties and small family
function where family members are together to eat, play and enjoy(Salim and et. al., 2018).
Design a new food and beverage management system
Food production method
It is a significant challenge that was face by the Mouthfuls restaurant is choosing the food
production methods by using management system in food and beverage industry. For attracting
many customers they can choose the inventory management technique where they can focus on
changing seasons, spoilage and changing demand of the customers. In this they can track the
expiry and batch number which is very important to notice. They offer a perishable products so
that they can make in limited amount to reduce the wastage. To reduce the waste at the time of
making it they can follow the just-in –time techniques. They choose a conventional food
production method that means when the customer goes and sit down then they will make the
foods and beverages(Zheng and Forgacs, 2017).
Service and quality
In their newly open restaurant Mouthfuls restaurant they offers a variety of services to
attract many customer and its loyalty. Good services also helps in longer sustainability of the
firm so to maintain the goodwill in the market and increase a market share business offers a
waiter services. Teach them how to tackle customers. Provide customer a feedback facility so
that they get suggest and review about the restaurant which helps in improving the services if
needed. Offer a quality and organic products which doesn’t harm the customer health. They
generally offers a buffet service and family style service where they target the family group as
compare to adults or a couples. In this a person can greet the customers and warn welcome so
that they will attracted towards the restaurant. Menu card is very clean and concise that is easily
understood by the customers and they fell satisfied with the menu of the restaurant. Ambience
and décor is very friendly to the Mouthfuls because in this family and children are the main
targets. food and beverages quality are in under control and offers to their customers in a very
fresh way.

Menu costing and budgeting
In Mouthfuls Restaurant, they offer a ideal food pricing with competition pricing
methods. In this they can cost their menu by adding some percentage in actual production cost
and what the competitors charge. In this they have a small budget because of this they cannot
invest more in some technical advancement but in future they upgrade their restaurant for this
they organize the big families parties. Because of small budget they use sales promotion
technique where there is small amount of funds is needed. In this they not hire a wide range of
employees instead of two or three workers(Dopson and Hayes, 2015).
Pricing techniques
Mouthfuls restaurant choosing the cost-plus and competitive pricing to sale their food and
beverages to the large number of customers and which helps in attracting wide range of
customers.. They set this pricing strategy because they target the families as customers in their
restaurant. Here, they set the price according to the price of the competitor’s foods and
beverages. as Mouthfuls restaurant set the price approx. £5-15 for their foods and beverages
which is very reasonable to the customers and this is because they attracts the large numbers of
customers as they new restaurant it is important to focus on the pricing of goos because it helps
in attracting the customers form the large base.
Sales promotion
It refers to a persuading of target consumer base to buy the goods and services. it helps in
boosting the short term sales and builds a strong customer base for a long time. To open a
restaurant it is the main aim to use sales promotion strategy so they can make the large customer
base with their loyalty for a long term. In this advertise their products by using publicity. This
consumes less cost and attracts more and more people towards the restaurant(Forde, Almiron-
Roig and Brunstrom, 2015).
Financial budget
As mouthfuls restaurant is newly opened restaurant in the London so it is important to
make a budget to examine where to invest the cash to earn a high amount of profits. In this they
have a £ 50000 that can be distributed in the various activities that can be explained below.
Expenses Amount

Ambience and interior decoration 10000
Food and beverages 15000
Hiring chefs 10000
Furniture 15000
Total 50000
Planning and operational management issues
Service sequence
They follow a proper service sequence in their restuaratnt like first they welcoming their
guest and feel them comfortable with atmosphere and seating arrangement, serving water and
then present the menu card after that take orders . therefore at the time of placing the order they
properly check the quality and taste of the food and drinks they offers and at last present a bill
and thank a guest(Valta and et. al., 2015).
Training
To open a new restaurant in the Grays London, it is very important to train their
employees so that they present our image in front of customer in a impressive way. Provide a
training related to how to attend customer and greet them . it is very important to retain and
attract customers for a long time.
Customer service
In there restaurant they offers a customer service like providing a option related to
feedback where they review the hotel and give some suggestion so that it can improve by the
firm. They make an online website to chat with their customers and know their demands
regarding food and beverages they prefer. It will enhance the profits and sustainability in the
market place(Salihoglu and et. al., 2018).
Importance of marketing, sales and promotion in relation to food and beverage management
 The main importance of sales in food and beverage management is that create an
awareness of the product to the large number of customers. This will helps in attracting

more and more customers with large sales and maximum profit margins(Wong, Wu and
Cheng, 2015).
 To persuade the customer to visit the restaurant and enjoy services, food and drink so that
they spend more money to buy it. It is the major importance of the promotion that it
attracts large number of customer base that will increase the profits and survival of the
firm.
 The main importance of marketing in food and beverage management is that they helps in
making the loyal customers that will help in success of the business enterprise. They
heavily focus on attracting more and more customers and making a strong relationship
between customers and the restaurant(Kostini and Marliasari, 2017).
CONCLUSION
From the above summarized report it is to be concluded that food and beverage
management plays an important role in every restaurant. This report based on open a new
restaurant in which they make a business plan in this they analyze the competitors and then make
a strategy that helps in earning more and more profits. After that they design a new food and
beverage system to choose the pricing strategy and sales promotion. All this activity is very
beneficial to attract and open a outlet to earn profits and increases a market growth.

REFERENCES
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Salihoglu, G. and et. al., 2018. Food loss and waste management in Turkey. Bioresource
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Salim, H.K. and et. al., 2018. Evaluating the organizational intention to implement an
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Wong, J., Wu, H.C. and Cheng, C.C., 2015. An empirical analysis of synthesizing the effects of
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Zheng, C. and Forgacs, G., 2017. The emerging trend of hotel total revenue
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