Report on Managing Food & Beverage Operations at Four Seasons Hotels

This report provides an overview of managing food and beverage operations within the hospitality industry, focusing on Four Seasons Hotels as a case study. It covers essential management skills such as food service techniques (plated, silver, and French service), layout design considerations for customer and staff comfort, and the importance of adhering to labor laws in scheduling. The report also emphasizes legal requirements and food safety standards, highlighting the consequences of breaches, including contamination risks and potential fines. Customer feedback through surveys is noted as a key tool for monitoring food quality and service effectiveness. The study references academic journals to support its analysis of intellectual capital and customer relationship management within the food and beverage sector, ultimately concluding that compliance with regulations is critical for ensuring a safe and healthy environment for customers.

Four seasons hotels
MANAGING FOOD AND
BEVERAGE OPERATIONS

INTRODUCTION
 Food and beverage industry is a part of hospitality industry that aims at
the operations related with restaurants, hotels and resorts.
 It includes, managing budgets, planning and making the menu.
 It helps in building loyalty and focusing on the improving the guest
experience and will assist in building loyalty while maintaining high
standards for service.

Management skills in food and
beverage industry
 There are various level in this industry that require special skills to
ensure an effective work down.
 Proper management helps in monitoring the effectiveness of the
business operations thus, maximising profitability in the process. These
skills include:
 Food service skills- These skills are related with different types of
service methods, preparing and setting up the food, along with making
the schedule for the whole staff.

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 This service is an informal type of service where the dishes are neatly
plated in the kitchen.
 Here, the plates are kept on the right- hand side of the guests and the
server moving in clockwise direction while presenting the plates.
 Silver service, is the method where the waiter will serve the food on
the plates of the customers and in left side.

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 It does not have availability of the cooking system but is very popular
in the French restaurants.
 Alcohol and liquid are one of main features in such services and is very
popular in the French themed restaurants.
 Here, the food is cooked in front of the customers and with high quality
liquors.

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 In addition to this, the design includes having enough space present
between the tables of the customers, making it easy for the customers
to move.
 The layout must be comfortable for the guests as well as staff
members, with proper indoor space and thermal comfort that allows
good ventilation.
 Safety is very important in the layout structure of the restaurant.

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 In the case of managing the working schedules of the service provided
to its customers is related to ensuring labour laws.
 It includes the stating the hours of working along with the off days.
 Monitoring the food is done with the help of customer surveys that
assists in collecting data, following a rating process on an online
platforms.

Legal requirements and standards
 Every food organisation must work in a completely legal responsible
way that includes safety related with the food and its related processes
such as transport and store.
 These legal responsibilities includes identifying and controlling various
hazards in the workplace such as during preparing and storing food.
 Food safety is the process of making a routine in the process of
preparing the food along with its handling and storage of the same.

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 The food safety and hygiene regulations 2013 is made for the purpose
of providing enforcement towards various provision of food hygiene
legislation.
 This law helps in ensuring that local businesses are preparing safe food
that is consumed by their guests.
 In addition to this, there is special consideration regarding personal
hygiene is very important for this industry.

Importance of these legal restrictions
and standards along with consequences
of breaches the same
 Every organisation working in the food and beverage industry must
follow the legislation made for the same.
 It helps in promoting safe and healthy space for its customers.
 It protects its consumers from having contaminated and spoiled food.

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 Breaching these regulations includes having greater risk of
contamination while high cases of food poisoning incidents.
 In addition to this, there are other consequences for the restaurants such
heavy fines for failing to comply the laws.

CONCLUSION
 It can be concluded that food and beverages is an industry where
following the laws and regulations are important to be followed.
 There are various components associated with the process of food
service, provision as well as its delivery.