Strategies and Challenges in Food and Beverage Management Report

This report delves into the intricacies of food and beverage management, using Premier Inn as a case study. It explores various aspects, including the management skills required in the industry, such as those of kitchen managers, executive chefs, and beverage managers, as well as the legal and regulatory standards that food and beverage outlets must adhere to. The report also examines the factors that influence consumer decisions, such as individual preferences, environmental influences, and cultural demands, and discusses strategies employed by outlets to attract and retain customers. These strategies include exceptional customer service, social media engagement, and the development of loyalty programs. The report concludes by summarizing the key findings and emphasizing the importance of adapting to future trends and prioritizing customer experience to achieve success in the competitive food and beverage industry.

MANAGING FOOD &
BEVERAGE

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
LO 2 ................................................................................................................................................1
P 4 Management skills in food and beverage industry...........................................................1
P 5 Legal requirements and regulatory standards in food and beverage service outlets.......2
LO 4.................................................................................................................................................3
P 7 Factors which influence the decisions of consumers which concerns to food and beverage
outlets ....................................................................................................................................3
P 8 Strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.........................................................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................6

INTRODUCTION
The food and beverages industry is all companies involved in processing raw food
materials, packaging, and distributing them. This includes fresh, prepared foods as well as
packaged foods, and alcoholic and non alcoholic beverages. Premier Inn is a British hotel chain
and the UK's largest hotel brand, with more than 72,000 rooms and 800 hotels. It operates hotels
in a variety of locations including city centres, suburbs and airports competing with the likes of
Travelodge and Ibis hotels.
MAIN BODY
LO 1 and LO 3 covered In Fact sheet
LO 2
P 4 Management skills in food and beverage industry
Kitchen Manager-
They help in maintaining the operations which are concerned with back house. Their job
is to supervise that is to keep an eye on the staff of the hotel and train them to be better and
match the current standard. They coordinate with other managers so that they can make sure that
there services such as serving of food is done right on time (Taoukis and Tsironi, 2016).
Executive Chef-
It is considered as the most coveted jobs but to get into this position it means to face a lot
of challenge. They have skills which includes management as well as in service. Their role
includes many factors such as planning the menu, budget of the ingredients, presentation of the
food, they manage the performance of work and take necessary decisions to maintain the level of
discipline.
Beverage Manager-
Responsibilities of manager depend in the venue or event. They undertake all the work of
supplying the drinks from vendors and making the recipes of drinks. They also have a duty to
hire and fire the staff. Apart from working in Premier Inn they also work in bars, lounges, cafes
and hotels and they have to tie up with bartenders for efficient working (Davis and et.al., 2018).
Human Resource Manager-
HR manager of Premier Inn has to operate the functions of front as well as back house.
Managers of HR has a job to arrange the process of interview, evaluate the recruited candidates.
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Apart from this manager of HR trains their employees so that their work can match up to the
quality of standard and avoid any lawsuits which may take down the image of the hotel (Wood,
2018).
Food production Manager-
Del Chiappa, G., Martin, J.C. and Roman, C., 2016 They looks over the machinery as well as
the products used in the making of food. They ensure that the quality of the food must be present.
They make sure that their kitchen meets every standard and quality check on the basis of
sanitation which is also a necessary aspect.
P 5 Legal requirements and regulatory standards in food and beverage service outlets
Major laws-
 Laws for licensing and registration.
 Laws for packaging and labelling.
 Laws for additives and standards of products.
 Laws for contamination, toxins and residues (Salim and et.al., 2018).
 Laws for prohibition and restriction of sales.
 Laws for analysis of sample.
Sanitary and Hygiene Requirements-
 Water which is used in manufacturing or making of the food such as washing or cooking
the ingredients must be met according to the standards.
 No employee working in the hotel must be working when he or she is working with a
disease.
 Kitchen and the other concerned areas must be pest controlled in some time and at that
time food must be stored properly.
 People who prepare the meal must do it wearing gloves instead of bare hands (Weber and
Saunders-Hogberg, 2018).
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LO 4
P 7 Factors which influence the decisions of consumers which concerns to food and beverage
outlets
This industry moves very rapidly which puts pressure on people who are dealing in this industry
to keep up with the trends. There are many factors which influence the growth of business such
as-
Individual Influence- Many of the people taste is more important for them when it comes to
choosing what to eat. For instance many of the people prefer healthy food because of the way
and the ingredients used in preparation. Apart from this some of the people may get influenced
by the cost, availability of food.
Environmental Influence- Environment food is concerned with meat or sea food as it affects
the chain of environment. There are any factors which influence the decision such as price of the
food, its substitutes or people who are looking for nutrition and health.
Consumption of the product at what frequency If the frequency is fast then it means it can be
predicted that the trend of the product will go off soon.
Cultural Demand- The amount of other trends will influence the growth and success of current
trends in the market.
Media- It is one of the most powerful and strongest influential method which exposes the
product to a wider reach and gain popularity in the eyes of general public (Couto and et.al.,
2017).
Intent of Purchase- In order to realize the benefits of the products sometimes the consumers
changes their buying pattern.
Innovation- If the no of new products launched in the market is high then the sale of old
products will come to a break as people will keep up with new trend.
Supply Chain- Managers of the hotel needs to be ensured that before getting into expansion
infrastructure of the concerned outlet needs to be in shape so that they can meet the increased
demand.
Research- New product will reach success if it is made after conducting a proper research in the
market as the product which is launched is done on the basis of the evaluation of current trends.
Industry Regulations- Outlets must have the clarity of involvement of risk so that they can
launch the product accordingly and make it more influential so that they can reach success.
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Managers of the outlet need to evaluate these trends so that they can take the decision of
whether to launch the product or whether to not launch it. They will work according to the
collected information as it is necessary to keep up with trends (Chand and Slath, 2018).
P 8 Strategies used in a range of food and beverage outlets to attract and build a loyal customer
base
Outlets which offers food and beverage are the most searched outlet online. People are
curious to gather information or taste new and different variety of foods which gives a benefit to
the outlets who deals in this sector. Although they have to deal with high level of competition but
they have the scope to build a loyal customer base and retain them for a long period of time.
Exceptional Customer service-
Outlets of hotels need to exceed the expectation of customers because if they serve under
their expectations then the customers won't visit the place again. They need to ensure that quality
must be met with every order so that they can deliver the services to all the people in the same
manner consistently. They must realize that in order to get efforts from their employees they
need to value them and appreciate them for their work so that they can be more productive for
the outlet (Becker and et,al.).
Connect with customers through social media-
Managers of the outlets needs to make sure to connect with those people who are their
regular clients as it is the best way to highlights and appreciate the efforts of the customers. They
must listen to their comment and address their review in a professional manner so that it does not
affect the image of the business.
Develop a loyalty program-
In order to make them loyal and retain them for a long period of time the outlet needs to
ensure that they must come up with a program such as customer points on every purchase which
can be redeemable on the next order. Offers for kids must also be included. They must make
members so that they can host special events for them. The rewards designed in the program
must be attainable by them otherwise they will feel that it is just a strategy to waste time and take
their money (Awino and et.al., 2018).
CONCLUSION
From the above studies it has been concluded that hotel premier inn offers services such as buffet
and lodging to their clients. In order to improve they need to adapt the future trends by
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evaluating them so that they can target new and more people and acquire more share in market.
They need to work on making the experience of customers better by offering them and delivering
them products with quality. They are using many strategies to market their products and services
such as using the method of SEO and their own application.
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REFERENCES
Books and Journals
Awino, Z.B., and et.al., 2018. Firm level strategy, organization culture and performance of food
and beverage manufacturing firms in Kenya. International Journal of Business and
Management, 13(8).
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Becker, G., and et,al., Nourish Technology Inc, 2019. System and process for managing
preparation and packaging of food and/or beverage products for a precise delivery time.
U.S. Patent 10,311,530.
Chand, M. and Slath, A., 2018. Impact of Food and Beverage Service Practices on Customer
Satisfaction in the Food Outlets, Chandigarh, India. International Journal of Hospitality &
Tourism Systems, 11(2).
Couto, C.A., and et.al., 2017, September. Managing Enterprise Resource System (ERP) and
Balanced Scorecard (BSC) in Food Industry in Brazil-Food and Beverage Products: A
Multiple Case Study. In IFIP International Conference on Advances in Production
Management Systems (pp. 99-104). Springer, Cham.
Davis, B., and et.al., 2018. Food and beverage management. Routledge.
Del Chiappa, G., Martin, J.C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management, 53, pp.105-
113.
Islam, M., 2019. Developing and Managing Market Insights: A Study on Akij Food and
Beverage Limited.
Kristina, S. and Wijaya, B.M., 2017, December. Risk management for food and beverage
industry using Australia/New Zealand 4360 Standard. In IOP Conference Series:
Materials Science and Engineering (Vol. 277, No. 1, p. 012025). IOP Publishing.
Renton, M., Daellenbach, U. and Davenport, S., 2016. Finding fit: An exploratory look at SME
brand orientation and brand management in the New Zealand food and beverage sector.
Journal of Brand Management, 23(3), pp.289-305.
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.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
Taoukis, P. and Tsironi, T., 2016. Smart packaging for monitoring and managing food and
beverage shelf life. In The Stability and Shelf Life of Food (pp. 141-168). Woodhead
Publishing.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production, 195,
pp.963-977.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
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