Food & Beverage Operations Management: Skills, Legalities, and Tech

This report provides an overview of managing food and beverage operations, focusing on the skills required for F&B managers, legal and regulatory standards such as HACCP, and the differentiation between operational and marketing technologies. It evaluates how digital technology improves organizational performance and explores factors influencing consumer decision-making in the F&B sector. The report also reviews strategies used by F&B outlets to build a loyal customer base, including providing live music and gift cards, and highlights the significant impact of digital technology on the F&B industry, emphasizing the need for businesses to adapt their software and tools to better engage customers. The case study of L'Enclume Restaurant is used to illustrate practical applications of these concepts.

Managing Food and
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Covered in PPT............................................................................................................................3
TASK 2............................................................................................................................................3
Professional food and beverage management skills....................................................................3
Legal requirements and regulatory standards..............................................................................4
Value of legal requirements and the consequences if fails..........................................................5
Assess the influence of failing the meet legal and regulatory requirements in F&B industry....5
TASK 3............................................................................................................................................5
Distinguish between operational and marketing technology.......................................................5
Evaluate how digital technology improves organisational performance.....................................6
TASK 4............................................................................................................................................6
Factors that motivate and influence the decision-making of consumer......................................6
Strategies exploited by F&B outlets............................................................................................7
Evaluate strategies exploited to build loyal customer base.........................................................7
Review the impact of digital technology.....................................................................................8
CONCLUSION................................................................................................................................8
REFERNCES:..................................................................................................................................9
Books and Journals:.....................................................................................................................9
Online:.......................................................................................................................................10

INTRODUCTION
The food and beverages industry is one of the vast industries that has been growing over
the past years. It encompasses all the organisations which emphasised in processing raw food
materials into consumer food products. The entire industry supply chain covers food processing,
packaging as well as dispensing. This kind of sectors covers fresh food, beverages and packaged
food. Moreover, the industry contains different kind of businesses such as cafes, restaurants,
food manufacturing operations, cafeterias, pubs, fast food joints, catering companies and many
more. The report is based upon L'Enclume Restaurant Business. It is opened in the year 2002 in
Cartmel, Cumbria, England. It has ranked 10 out of 10 around 5 times in the Good Food Guide
(Lubis, Irawati and Sembiring, 2020). It is famous for its modern British food. This report
outlines the key skills required in the position of F&B company. Operational technology is
different from marketing technology is also a part of this report. This report also consists with
the legal requirements, together with the regulatory standards need to be adhered by a F&B
outlet. This report also highlights the factors that influence or motivate the consumer in F&B
industry. Companies use different strategies to retain and attract the customers.
TASK 1
Covered in PPT
TASK 2
Professional food and beverage management skills.
The following is the discussion on essential skills or competencies required by a person
who holds the position in food and beverages organisations. In context of L'Enclume Restaurant,
some of the key skills are as follows:
 Leadership skills: For a person who holds the position of F&B manager must have a
good leadership skill to lead and manage a team of individuals. It is vital to listen
feedback or reviews from guests or employees while making decisions to resolve such
problems. Hence, the manager should be able to delegate tasks to employees while
improving morale among them.
 Problem-solving and conflict management: The F&B managers require to be able to
share clearly and develop a sense of group to aid to mitigate the conflicts among

employees (Abdella and et.al., 2020). Customer interactions also significant for managers
to enhance their experience with brand so as to continue to return to company.
 Communication: As a F&B manager, there is a necessity to ensure to establish and
communicate expectations or desired outcomes with the team members to get a
successful attainment (Food And Beverage Management Positions And Skills, 2020).
Restaurant businesses tend to have a very nimble pace as well as greater stress levels so
effective communication can aid in avoiding redundant situations.
Legal requirements and regulatory standards.
HACCP: One of the prime necessitates for preparing and storing food is to have
procedures relied on the HACCP principles (Hazard analysis and critical control points).
Businesses such as restaurants, cafes or bars should have procedures relied on HACCP (Food
safety standards for hotels and restaurants, 2021). It is a legal requirement in many countries.
HACCP is a key approach to find out, evaluate and control the food safety hazards. In case of
L’Enclume Restaurant, restaurant premises contain with rooms and buildings involved in the
meal preparation and storage (Akinwale, 2020). It is a need that they should be kept clean and
well condition as well as the design must give enough space for working and holding the
hygienic exercises. The restaurant premises should give adequate:
 Lighting.
 Facilities for employees to change clothes.
 Ventilation in toilets and kitchens.
 Drainage for kitchens as well as toilets.
 Hand-washing facilities and wash-rooms for staff.
 Storage of disinfectants, cleaning chemicals and other chemicals.
Food safety legislations has certain requirements for preparing the food:
 Floors should be designed of the materials that is safe to walk on and easy to clean.
 Walls should be developed of durable materials such as easy to clean, non-toxic and
washable.
 Windows should be made to preclude dirt accumulation.
Food equipment used in commercial kitchens:
 Water exploited as a food ingredient should be of drinking quality.

 Ice should be created with potable water, should be handled, made and stored in a
hygienic way.
 All the raw ingredients and material exploited in processing goods should be safe while
not polluted with anything that would form the finished products afflicted for human
consumption (Carcelli and et.al., 2020).
 It is a necessity to adopt suitable measures to preclude pests from infect food in
preparation and storage.
Value of legal requirements and the consequences if fails.
It is very important that the food and beverage organisations adhere all the legal
requirements and standards so as to attain smooth flow of business operations. Earlier, there is an
explanation on HACCP which aims to ensure that the final product is ready for the consumption
in a safe and hygiene manner. It aims to announce checks as well as standards that limit the risks
in the restaurant and hotel organisations (Chowdhury and et.al., 2020). As it, it aims to minimize
the risks and hazards in the production of food, it assures customers that their consumption is in
safe hand.
Assess the influence of failing the meet legal and regulatory requirements in F&B industry.
It is important to meet the all the legal requirements and standards in F&B industry. If
companies are fail to meet such requirements, then it may lead to serious implications on the
safety and health. It also increases serious issues on health of employees and customers. If these
requirements are unsatisfied then it may lose current customers and fail to attract new ones for
the company. It also affects the brand image of the organisation.
TASK 3
Distinguish between operational and marketing technology.
Marketing technology can be understood as the common term for tech exploited to help
marketing experts in their jobs. It is mostly used in the digital marketing, while optimizing
offline marketing channels. These technologies help in acquiring and retaining more customers
for the brand. The main forms of marketing technology are advertising, content management,
social media, CRM and analytics (De Stefano, Bonet and Camuffo, 2019). In case of L'Enclume
Restaurant, the search engine marketing is used by the company to grow business through

involution of promotions of websites with an intent to improve consumer relationships and
search engine perceptibility.
While, on the other side, operational technology can be denoted as a hardware and
software that causes or detects a change, through direct monitoring or control of industrial
equipment, events, assets and processes. In food and beverage industry, OT methods and
solutions are exploited to monitor and regulate the activities while aiding employees, workers
and equipment safe from any kind of risks such as cyber threats, unintentional and malicious.
The respective company also adopted new voice technology to limit the costs such as online
transaction helps in improvement of accuracy (Denham and Gladstone, 2020). It also eases the
order pick ups from one place to next one.
Evaluate how digital technology improves organisational performance.
It is evaluated that digital technology helps in improving business performance in a
numerous ways. Organisations in F&B industry exploited different technologies to promote their
brand and its offerings in terms of products and services. Consumers also spend maximum time
using digital platforms to get knowledge about different brands and its services. In case of
L'Enclume Restaurant, it also used various platforms such as LinkedIn, Twitter or Facebook to
provide knowledge about the current offers so that maximum customers can be attracted towards
brand. It helps helps in building brand loyalty among customers.
TASK 4
Factors that motivate and influence the decision-making of consumer.
In case of L'Enclume Restaurant, there are many factors that affects the consumer
decision-making to choose the outlet in F&B sector.
 Time: It is one of the key factors that influences the decision-making process of a
consumer. It is found that most of consumers are influenced by the time that would
rescue as a result of shopping fast food instead of home made foods.
 Taste: Most of the consumers are motivated to go out for dinner due to the taste factor as
they think that restaurant food is much tastier than home-made food (Dressler and
Paunović, 2019). It influences the decision-making process of consumers which
restaurant they would like to go for eating purpose.

 Nutrition: Nowadays, many of the eaters want their meal with full of proteins and
healthy nutrients so they mainly opt for healthy vegan products or high protein meals to
fulfil their desires. If the restaurant is having such kind of food in their restaurant, they it
directly influence and motivate the consumers to come in the premise to enjoy food.
 Customer service: It is very important to make customers happy and satisfied with the
excellent customer services. It helps in retaining the existing customers while attracting
new ones due to the recommendations or by seeing reviews.
Strategies exploited by F&B outlets.
The respective organisation can use the following strategies to retain and attract the
customers:
 Provide live music: In London, there are lots of organisations exploiting this strategy to
attract new customers. This could be a rotating set of musical groups or an in-house band
of musicians. Such strategies will help in drawing big crowd and announce many new
consumers to the establishment.
 Give away gift cards: Indulging customers with gift cards is also a new way to attract
and retain customers to the restaurant (Grau and Reig, 2021). In F&B, most of the
restaurant businesses donate gift cards in charity giveaways or contests for such aim.
Hence, if the mass visits the outlet and likes food and services, then they will probably
return in the future.
Evaluate strategies exploited to build loyal customer base.
It is evaluated that above mentioned strategies are utilising by many of the F&B outlets in
UK. These strategies are not new in some way but work significantly to attract and retain
customers for the business. Live music is trending in present times, where consumers like to eat
food while listening soothing songs to relax and chill. The downside is that the taste of songs is
diverse among customers, some may want to listen hip hop songs and some may soothing songs.
Give away gift cards are benefiting companies to develop loyalty among customers as it is given
with benefits to consumers (Insights, 2019). Through this tactic, the company can gain new
customers as they visits to consume food for the first time. If they like the taste and decorum
then, it may help in retaining or vice versa.

Review the impact of digital technology.
It is reviewed that the impact of digital technology is huge in the F&B industry.
Organisations' various functions are related with the era of digitalisation. It aids in boosting the
efficiency of brand positively. For instance, email marketing is used to make direct connection
with customers while acknowledging them with latest offers of the business. F&B outlets also
require to alter their software and tools to better indulge customers (Koch, 2020).
CONCLUSION
The conclusion from the above study is that food and service industry is vast in nature as
it involves various businesses such as restaurants, cafes, cafeterias, bars, pubs and many more.
The report is identified with professional skills that is needed in F&B business such as
leadership, communicate or problem-solving skills. The comparison of operational technology
and marketing technology is also highlighted. Factors that influence and motivate consumer
decision-making process are time, nutrition, taste, customer experience and many more.

REFERNCES:
Books and Journals:
Abdella, G.M. and et.al., 2020. Sustainability assessment and modeling based on supervised
machine learning techniques: The case for food consumption. Journal of Cleaner
Production, 251, p.119661.
Akinwale, Y.O., 2020. Technology innovation and financial performance of MSMEs during
Covid-19 lockdown in Dammam area of Saudi Arabia: A case of food and beverage
sector. International Journal of Technological Learning, Innovation and
Development, 12(2), pp.136-152.
Carcelli, M. and et.al., 2020. Hydroxyphenyl thiosemicarbazones as inhibitors of mushroom
tyrosinase and antibrowning agents. Food chemistry, 303, p.125310.
Chowdhury, M.T. and et.al., 2020. A case study on strategies to deal with the impacts of
COVID-19 pandemic in the food and beverage industry. Oper Manag Res.
De Stefano, F., Bonet, R. and Camuffo, A., 2019. Does losing temporary workers matter? The
effects of planned turnover on replacements and unit performance. Academy of
Management Journal, 62(4), pp.979-1002.
Denham, D. and Gladstone, F., 2020. Making sense of food system transformation in
Mexico. Geoforum, 115, pp.67-80.
Dressler, M. and Paunović, I., 2019. Towards a conceptual framework for sustainable business
models in the food and beverage industry: The case of German wineries. British Food
Journal.
Grau, A. and Reig, A., 2021. Operating leverage and profitability of SMEs: agri-food industry in
Europe. Small Business Economics, 57(1), pp.221-242.
Insights, F.M., 2019. Phycocyanin Market: Food & Beverage Application to Hold Close to 85%
Value Share Throughout the Forecast Period: Global Industry Analysis (2013–2017) &
Opportunity Assessment (2018–2028). Retrieved May 02, 2019.
Koch, C.H., 2020. Brands as activists: The Oatly case. Journal of Brand Management, 27(5),
pp.593-606.
Lubis, A., T, Irawati, N. and Sembiring, B, K, F., 2020. The Impact of Life Style and Social
Media on Purchasing Decisions in B-One Cafe, Medan. International Journal of
Research and Review, 7(2), pp.32-40.

Online:
Food And Beverage Management Positions And Skills, 2020. [Online] Available Through:
<https://www.hcareers.com/article/career-advice/food-and-beverage-management-
positions-and-skills>
Food safety standards for hotels and restaurants, 2021. [Online] Available Through:
<https://www.rentokil.com/blog/food-safety-hotels-restaurants/>