HNC Hospitality Management: Managing Food & Beverage Operations Report

This report delves into the multifaceted world of food and beverage (F&B) operations, examining critical aspects of management, regulatory compliance, and consumer behavior. It begins by evaluating the essential F&B management skills required at a professional level, emphasizing the diverse roles employees must fulfill, from artist to communicator, and the importance of strong ethics and customer service. The report then assesses the regulatory requirements and standards governing F&B outlets, highlighting the significance of food safety procedures based on HACCP principles. Furthermore, it explores factors influencing consumer decisions, such as health consciousness and the impact of leading companies, while also evaluating various strategies for attracting and retaining customers, including upselling techniques and social media presence. The report concludes by summarizing the key takeaways, emphasizing the importance of customer service, time management, and effective marketing strategies for success in the F&B industry.

Managing Food Beverage
Operations

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY ..................................................................................................................................3
P4 Evaluates F&B management skills at professional level with in the restricted organization.
......................................................................................................................................................3
P5 Evaluates the regulatory requirement along with standards at legal term that is being
evaluated in F&B outlets. ..........................................................................................................4
P7 Evaluate the factors which influence have consumers’ decision on which F&B................5
P8 proper evaluation of strategies used ranging of F&B outlets in order to have proper
attraction of customer at loyal level. ...........................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Managing food and beverages has been identified as fascinating task which will helps um proper
development and growth in which provide the satisfaction level to its target customer. Its is
very vitals and significant task of the food and beverage department mainly handle in large hotel
in order to have the standards of there respective very high and level of customer satisfy in order
to retain the loyalty of customers. The food and beverages products offered by the respective
restaurant or hotel has been rooted in so much significantly in the terms of development of their
culture so that there can be proper making and selling of them can be done. In this repost there
will be major discussion on exploration of food and beverage industry along with its comparison
in terms of usage of technology in order to have improvement in their proficiency. The report
will also have major focus on having proper demonstration of food and service standards in
professional behaviour in the realistic working environment and customer motivation and
behaviour in order to have proper maximization of business.
MAIN BODY
P4 Evaluates F&B management skills at professional level with in the restricted
organization.
The F&B industry have the various level of requirement in the level of skill and
operation in order to have the level of effective work and efficiency in delivering the customers.
Smalls restaurant have the worker which can be might work as the artist, communicators,
manager along with level of arbiter. The chef is not the one who is not the one who will have
wait in tables in a formal dining room in order to differentiated a greasy-spoon-style diner. The
skills have the level of customer services along with level of strong ethics to have proper
management of customers with have the explaining the procedure along with addressing the
issues. The skills of the employees should have the physical speed along with strength should
have the ability to learn quickly along with being fast workers and serving the shorter order
cooking.
The skills of the restaurant members would have the left restaurants safety inn everyday every
day because staff members of restaurant have work together in order to keep themselves along
with safety of customers. There should be compliance and follow the food procedure.
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The attendee should have the multiple level of skills to have the maintainer of uneven
environment which can be den with reference to have proper level of situational awareness along
with callusing the tables along with food expending and allegories.
The restaurant men should have skills to ability to communication with which lies customer
services and teamwork. There should be level of proper communication in terms of
understanding to have he oral and written along with active listening and positive attitude. The
skills have the level of customer services along with level of strong ethics to have proper
management of customers with have the explaining the procedure along with addressing the
issues. There should be proper management of time along with having proper level of monitoring
and cost effectiveness which is helps in problem solving. The skill should have the understand
with having the development of technology expertise which is having involvement of the
actively seek out training opportunities. There should be compliance and follow the food
procedure.
P5 Evaluates the regulatory requirement along with standards at legal term that is being
evaluated in F&B outlets.
Food and regulation have the coverage over the all the food products which is bean have the
government govern meats (beef, lamb, pork), poultry, eggs, and products made from meat,
poultry, and/or eggs. All imported foods and beverages are considered to be in interstate
commerce when they reach the U.K. port of entry. local agencies which are responsible for
having the prepare of monitoring the food safety along with enforcing regulation which is having
the advisable in order to have proper development procedure along with suitable documentation
of business.
legal reequipment have the application for preparing and storing safe food is to have procedures
based on the principles of HACCP (Hazard Analysis and Critical Control Points). T isd the
systematic approach in order to have the proper identifying and evaluating the controlling the
ood safety hazards, and is based around seven basic principles.
There is the proper level of reequipment in order to have the proper understanding and
evaluating the standard od food which is been served in various restaurant which will helps in
developing eth various significant policies in terms of having the safety and quality to the
customer satisfaction providence. There is the accredited food safety professionals which is
defined by ministry in order to have the one of qualified food safety professional in the overall
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area who is either registered with a nationally/internationally recognized food safety programs or
is recognized by third-party Certifying Body. The resole of the particular individual is to ahe the
proper level of gap assessment along with having the per auditing in order to have the proper
level of evaluation risk quality of food which is served to customers.
There should be proper level of resignation along with having eth approval before the food
establishment that manufacture, pack and hold (store) food are subject to FDA Food Facility
Registration.
P7 Evaluate the factors which influence have consumers’ decision on which F&B
Leading companies have the major impacts have the major impacts in varsity the different
level of choices and purchasing patterns. Leading companies have major dependency or
information in order to have understand and insights which have the level of understandability
with consumer eating and drinking. There is need the level of attention food and nutrition which
is having the seeking advice to differentiate fact from fiction and determine the best messaging
for their products and brands.
The consumer has the insatiable appetites in nutrition along with diet information along with
misinformation of age. The information is based of the reviewing the majorly the level of
personal belief and long with level of half-truths rather than it has been compared in peer result.
About 38% say that local is where it’s at and 31% tell us that their clients look for sustainable
foods when shopping.
The next is about the importance of health which is considered as important as most of
the food has been purchased with level of identification of the direction of deletions.
The skill should have the understand with having the development of technology expertise which
is having involvement of the actively seek out training opportunities. There should be
compliance and follow the food procedure. The high quality of products important tool for
achieving guest satisfaction. Food quality has positive impact on customer satisfaction, food
quality has great influence on customer satisfaction than service quality which will help to
retention of customer for future.
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P8 proper evaluation of strategies used ranging of F&B outlets in order to have proper attraction
of customer at loyal level.
Having in order to increase the level of interest in order to have the proper level of
development in order to have the maintenance with increase the level of sale which will help in
promoting the sales adding the revenue of the company in longer perspective. The strategies
which can be used as the to have the turning the existing customers into the level of promoters as
the exiting level which can be termed as prominent advocates. Such action take by company will
be eventually valued create more sales through their regulars as compared to new
customers. Hence retention of customers becomes essential.
Upselling techniques which is not any specific techniques which is staff dotty have development
rapport with customers or it doesn't have the proper synchronizing with all the menu items. With
the help of this the restaurant should have taken the level of initiatives in order to increase the
retention of customers in order to achieve high level of sales.
Social media presences which social platforms in recorded as the level of increase in sales which
is processed by harnessing the and making the level of notify pages about the change in menu
and timings to have proper announcement in terms of special offers or discounts.
Providence of the happy hours along with special offerings as these techniques are used in
frequently in restaurant in order to have more level of attraction to customers as suh strategy
will have the undergo over the development of retention customer of belonging majorly to youth
in order to have the drawing of customer towards the restaurant in lean hours and increase the
level of customer retention rate. Such action take by company will be eventually valued in order
to have creation of high level of sales as compared to newly identified customers as it is turning
important of have customer retention.
CONCLUSION
The report helps in concluding that the food and beverages products offered by the
respective restaurant or hotel has been rooted in so much significantly in the terms of
development of their culture so that there can be proper making and selling of them can be done.
The skills have the level of customer services along with level of strong ethics to have proper
management of customers with have the explaining the procedure along with addressing the
issues. There should be proper management of time along with having proper level of monitoring
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and cost effectiveness which is helps in problem solving. The strategies which can be used as the
to have the turning the existing customers into the level of promoters as the exiting level which
can be termed as prominent advocates.
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REFERENCES
Books and Journals
Online
Lindgreen, A and et.al.,2016. A Stakeholder Approach to Managing Food: Local, National, and
Global Issues. Routledge.
Fu, T.J., and et.al., 2017. Food Allergens: Best Practices for Assessing, Managing and
Communicating the Risks. Springer.
Baldos, U.L.C. and Hertel, T.W., 2015. The role of international trade in managing food security
risks from climate change. Food Security, 7(2), pp.275-290.
McClanahan, T., Allison, E.H. and Cinner, J.E., 2015. Managing fisheries for human and food
security. Fish and Fisheries, 16(1), pp.78-103.
Davis, B., and et.al.,2018. Food and beverage management. Routledge.
Riley, M., 2018. Managing People in the Hospitality Industry. Routledge.
Bingen, R.J., 2019. Food production and rural development in the Sahel: Lessons from Mali's
Operation Riz-Segou. Routledge.
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