Food and Beverage Management: Safety Issues and Solutions Report

This report, submitted by a student and available on Desklib, examines current food and beverage safety issues within the Australian hospitality industry. The report identifies and analyzes two recent key issues: the reduction of food wastage and the rise of natural and organic products. It then explores relevant regulations and laws, such as the DoA and the Australian Consumer Law (ACL), that address these issues. Furthermore, the report proposes management-focused solutions for each issue, including strategies to incorporate more fresh, organic products and improve labeling systems. Finally, it offers recommendations for the food and beverage industry, such as strengthening partnerships with organic companies and improving supply chain management to ensure product quality and freshness. The report uses at least 12 sources of information, referenced in accordance with the Kaplan Harvard Referencing Guide.

Running head: FOOD AND BEVERAGE MANAGEMENT
Food and Beverage Management

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Identified Issues Analysis
Identify and analyze the two most recent issues related to food and beverage safety
Reduction of wastage
This is also becoming one of the major aspects that the food and beverage industries have
to focus upon. In this modern 21st century, the Food and Beverage industries must make sure that
they are not making any wastage of food while they move from one place to the other. However,
in order to do this, the industries need to have a very strong technological base. Even now many
of the companies are yet to each up to that standard. So, they are just trying to deal with this
particular issue. Many of the companies still manage their functions with paper, pen and the old
traditional methods. Thus, it becomes a difficult issue for many companies to deal with this
problem.
The rise of natural and organic products
The other problem that is being faced by the food and the beverage industry is the rising
of the natural and organic products. The main motif of several companies is to acquire the
smaller and the organic companies that will help- them in meeting up to the standards of the
consumers (Buxel et al. 2015). In other words, if the big food and beverage industries are able to
capture the smaller organic industries then they will be able to get many organic products that
will help them to add some new, fresh and organic materials to their collection (Cohen and
Munoz 2017).

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The big and happening food and beverage industries have to expand their portfolios by
entering into the collaborative or the partnership with the small, organic and the natural food
companies. This is mainly because if the food and beverage industries do not match up with the
standards of the modern customers. If this is not done, then the small organic companies will
appear as major threats for the big food and beverage industries. These small and niche
companies are doing a very good job in order to meet up with the standards of modern
consumers.
They are becoming more inclined towards the purchasing of fresh fruits and vegetables
rather than the artificial ones (Chen et al. 2015). The center of the store has all the artificially
made and the artificially processed food. However, the customers are trying to avoid them and
they are mainly choosing the food from the front rows or the shelves. The food and beverage
companies are thus facing a huge pressure (Valta et al. 2015). As a result of this about top 25 US
foods and beverage companies have suffered a huge loss. They have lost about $18 billion in the
market. It is for this reason that the food and beverage industry is facing a huge challenge

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Key Regulations/Laws
Examine the key regulations and/or laws that address these issues.
In order to manage the food and the beverage industry, it is important that the
government of the respective countries is able to set some new rules and regulations. These rules
and regulations will be helping for the proper maintain ace of the food and beverage standards.
In particular, the countries like that of Australia need special rules for the maintenance of the
food and the beverage standards (Davis et al. 2018). One such regulation policy is the DoA. This
policy is mainly for the purpose of reduction in the regulatory costs to the industries. This, in
turn, will be very useful in regulating the growth of innovation and the usage of modern
scientific technology. This, in turn, helped the other countries in developing their own food and
beverage safety policies (Wiedemann 2015).
In other words, they encourage the countries in becoming much more alert and conscious
about their responsibilities. The other law is the Australian Consumer Law or the ACL. This has
been effective from the year 2011. This law is mainly made for the course of prohibiting any
unfair and misleading representations that might misguide the consumers (Vel et al. 2016). The
food and the beverage industries have to make sure that they are not taking any measures for
their personal benefit. The food and the beverage industries have to make sure that all the
measures that are being taken by them will not affect the consumers in any bad way. They have
to stay true to the consumers in order to make sure that they are achieving their customer
satisfaction level. The ACCC OR the Australian Competition and Consumer Commission were

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established in the year 1995. This law or act is mainly in case of maintaining the compliance and
the enforcement attempts
Develop at least one management focused solution per each of the identified issues to
minimize or eliminate any food and beverage safety risks.
The manager must try their level best to bring a change in their center store and in their
front rows. In other words, the big food and beverage industries have to make sure that they are
including a number of fruits and vegetables (Fuller 2016). The managers have to make sure that
they are investing their budget properly and planning things in a very effective manner. They
have to make sure that they are getting rid of the artificially designed synthetic products and
replacing them with the fresh, organic and natural items.
In order to assure the consumers that they are getting the organic and natural products,
the food and beverage industry must use proper labeling and tagging system on the food
packages. His will help the customers know that they are not being cheated by the food and
beverage industries (Valta et al. 2015). Apart from this, the industries can use the system of test
and try scheme. They can make their customers use the products for a certain period of time to
be assured regarding the quality of the product. It is only after the customers are satisfied with
the product quality that they can go for paying the price and making a further purchase. This will
help the customers to develop their trust over the food and the beverage industries.

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Recommendations
The food and beverage industries must make sure that they are strengthening their
contacts. In other words, they have to try to acquire smaller organic and natural food industries.
This is mainly because of the fact that they have to meet up the expectations of the modern day
consumers. It is for this reason that they have to develop a good R&D team in order to do an in-
depth analysis. It is also important for the food and beverage industry to maintain all the rules
and regulations in order to make sure that they are staying legally fair.
They have to add more natural an organic products in their production stocks so that they
can attract a number of customers. They have to focus more on their logistics and supply chain
management. They need to make sure that the quality and the freshness of the products are
getting damaged within the warehouse. They have to improve all the facilities in order to make
sure that the food quality, freshness, and the taste is being retained throughout the entire process
of production.

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Reference List
Arah, I.K. and Kumah, E.K., 2015. Organic Agriculture and Food Security: The Story of
Africa. Journal: JOURNAL OF ADVANCES IN AGRICULTURE, 5(1).
Buxel, H., Esenduran, G. and Griffin, S., 2015. Strategic sustainability: Creating business value
with life cycle analysis. Business Horizons, 58(1), pp.109-122.
Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R., 2015. Implementation of non-regulatory
food safety management schemes in New Zealand: a survey of the food and beverage
industry. Food control, 47, pp.569-576.
Cohen, B., and Munoz, P., 2017. Entering Conscious Consumer Markets: Toward a New
Generation of Sustainability Strategies. California Management Review, 59(4), pp.23-48.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Ottman, J., 2017. The new rules of green marketing: Strategies, tools, and inspiration for
sustainable branding. Routledge.
Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of
water usage and wastewater management in the food and beverage industry. Desalination and
Water Treatment, 53(12), pp.3335-3347. Long, T.B., Looijen, A. and Blok, V., 2018. Critical

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success factors for the transition to business models for sustainability in the food and beverage
industry in the Netherlands. Journal of Cleaner Production, 175, pp.82-95.
Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of
water usage and wastewater management in the food and beverage industry. Desalination and
Water Treatment, 53(12), pp.3335-3347.
Vel, J.A., McCarthy, J.F. and Zen, Z., 2016, July. The Conflicted Nature of Food Security
Policy: Balancing Rice, Sugar and Palm Oil in Indonesia. In Anthropological Forum(Vol. 26,
No. 3, pp. 233-247). Routledge.
Wiedemann, D.M., 2015. Food sovereignty and sustainability: A case study of the
philippines (Doctoral dissertation, Doctoral dissertation, University of San Francisco). doi:
10.13140/RG. 2.1. 3489.2641).

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Appendices

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