Analysis of Food & Beverage Operations: Skills and Regulations

This presentation provides an overview of managing food and beverage operations, highlighting the professional skills required within a food and beverage organization, such as critical reasoning and administrative abilities. It also outlines the legal regulations and requirements that food and beverage companies must adhere to, including hygiene standards, authorization and registration processes, cook safe guidelines, and HACCP principles for food safety management. The presentation emphasizes the importance of following these guidelines to ensure the safety of customers and the smooth operation of the business. Desklib offers a wealth of resources, including past papers and solved assignments, to further assist students in mastering this subject.

Managing the food and Beverages
operations

Table of content
 Introduction
 Professional food and beverage management skills within a food and
beverage organisation
 Legal regulations and requirements
 Conclusion
 References

Introduction
The food and beverage industry is the one which are engage in manufacturing
and offering the food and drinks to the customers. This PPT discuss about the
various skills which are required by employees in Food and Beverage sector.
Apart from this the various legal regulations which needs to be taken under
account while performing the operations are also provided in same.

Professional food and beverage management
skills within a food and beverage organisation
There are various skills which is required in F&B sector or industries, these
skills may includes the followings:
 Critical reasoning skills: The employee should have the ability to make
the decisions which are critical in nature. He must have that ability to solve
the critical problems or issues in a more significant and effective manner.
He should also think in a critical manner through which all the tasks and
work are performed in a more legitimate manner.

Cont..
 Administrative skills: The employee should also posses the
administrative tasks and work so that they can effectively manages the
work in an appropriate manner. The administrative skills will help in
managing and perform the activities in a restaurant and cafe in a much
proper manner.

Legal regulations and requirements
 Food and beverage servicing company has to follow different legal safety
and management standards along with legal agreements and registration of
the business's. Their are the multiple legal rules and standards for for
hospitality organisations in prospect of their services quality assurance,
hygienic environment management, risk management of processing
department related to fire and other risk (Victorino and et al., 2018).

Cont..
 Sterile and Hygiene
 According to the England FSA guidelines of food hygiene
management very food organisation has to implement and mange the
hygiene in all types of catering operations along with the updated
management of advice. In food processing and serving department workers
should mange their personal hygiene for safety of customers and better
servicing.

Cont..
 Authorizing and Registration
 According to the Food safety and hygiene regulation 2013 and
food hygiene reflation 2006, that is crucial to register the food and
beverage company before the opening. Organisation have to provide all the
necessary information of the management system. Such as the catering
facilities, premises, kitchen site and so on. Registration and permitting is
essential for the executing multiple operations of the business such as for
the transportation stockpiling etc.

Cont..
 Cook safe
 It is essential to follow the guidance of of Scotland Food Safety
Assurance System in order to make the safe cooking system in
organisation. It provide the deep understanding for the implementation of
food safety system in company. Staff has to take proper training from their
safe cooking techniques. That how to handle fire equipment's, cutting
equipment's in safe way (Bałdowska-Witos and et al., 2020).

Cont..
 HACCP
 Food organisation has to mange their food safety management
system according to the principles of HACCP ( Hazard Analysis and
Critical Control point) they have to meet and achieve all of its principle in
their food management system. It is a type of risk assessment process
where manger has to pre analyse the risk causing factors of any process,
equipment and machines of within the organisation

Conclusion
 From the PPT present above, the various skills that are required in the
Food and Beverages company are mentioned along with the legal
regulations which these industry has to follow.

References
 Bałdowska-Witos, P., and et al., 2020. Managing the Uncertainty and Accuracy
of Life Cycle Assessment Results for the Process of Beverage Bottle
Moulding. Polymers, 12(6), p.1320.
 Victorino, L., and et al., 2018. Service operations: what have we
learned?. Journal of Service Management.
 Aminah, S. and Rofiah, N., 2019, October. Analysis of Profitability Based on
Working Capital Components (Study of Food and Beverages Companies Listed
on Indonesia Stock Exchange in 2013-2017). In Proceeding: International
Conference on Business, Economics and Governance (ICBEG)-ISBN 978-602-
14119-3-3 (pp. 299-304).