A Report on Food & Beverage Management: Skills, Laws, and Operations

This report delves into the critical aspects of food and beverage management, examining essential skills, legal requirements, and a relevant case study. The report begins with an introduction to food and beverage management, followed by a discussion on the core skills necessary for success in the field, such as composition, presentation, and display techniques. It then explores the importance of adhering to legal requirements and regulatory standards, particularly concerning hygiene and health. The report highlights the significance of these standards and the potential consequences of non-compliance, such as legal action against the organization. The report draws on a case study of The Hungry Panda, providing practical examples and real-world applications of the concepts discussed. Overall, the report aims to provide a comprehensive understanding of food and beverage management, emphasizing the importance of both skill development and adherence to legal standards. The conclusion summarizes the key points, and a list of references is provided for further research.

Unit 6: Managing Food & Beverage Operations

Table of Content
INTRODUCTION
Food and beverage management skill
Legal requirements and regulatory standards
Importance of legal requirements
CONCLUSION
REFERENCES

INTRODUCTION
Managing food and beverage is defined as managing all different practices
and functions part of the food and beverage sector.
This report is based on the case study of The Hungry Panda in respect to its
food and beverage services.
The organisation has been engaged in delivering food and beverage services
in United Kingdom.
In this presentation different skills needed in food and beverage sector will be
discussed.
Legislation associated with the food and beverage sector.

Food and beverage management skill
Composition
 In case of food and beverage sector composition is always a key skill that needed
to hold in order to achieve success in the sector.
 This skill allow the professional to deliver different products in best way possible.
 This make the services more impactful and effective.
Decoration
 Decoration is about to decorate the dishes.
 In case of food and beverage sector its important to present the product well to
make them more fruitful for the organisation.

Cont..
Display
 The way professional display the product make the huge impact over products
gaining customer attention.
 It important and crucial for the waiters and chefs to display products
attractively.
Labelling
 Labelling is all about authorising the product is delivered from the respective
organisation.
 This is about to take the authority and quality in respect to the certain product.
Signage of dish
 Signage of dish is denoted as symbolising the products in food and beverage
sector.
 This is an integral component that make the sector more effective in favour of
the organisation.

Legal requirements and regulatory standards
Food and beverage sector organisation needs to deal with health care
standards.
They also need to maintain hygiene standards.
Customers carry the authority to visit the kitchen where all food is making.

Importance of legal requirements
 As the food and beverage sector is directly associated with the health care
standards so its important to maintain all legal regulations.
 All health oriented reulations such as maintaining social distacing, hygience
standards and other.
Impact of failing the standards
 In case the food and beverage organisation do not meet the standards than
customers get legla rights against the orgnaisation.
 Court can do a complete ban over the organisation.

CONCLUSION
Skills are the crucial part of the food and beverage sector.
Presentation skill and different other skills are associated
with the food and beverage sector.
Regulatory need such maintaining high standards in
hygiene.

REFERENCES
 Ramli, A. A. and et.al., 2018. The Relationship of Design, Implementation,
Monitoring and Evaluation in Training and Development towards Employee
Performance in Food and Beverage Industry. Global Business & Management
Research. 10(3).
 Salim, H. K. and et.al., 2018. Evaluating the organizational intention to implement
an Environmental Management System: evidence from the Indonesian food and
beverage industry. Business Strategy and the Environment. 27(8). pp.1385-1398.
 Schoen, A. P., 2017. Openness and collaboration in the food sector: mapping the
field. British Food Journal.
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