Presentation on Managing Food & Beverage Operations and Regulations

This presentation provides a comprehensive overview of food and beverage management, focusing on the role of a food and beverage executive and the operational aspects within the hospitality industry. It emphasizes the importance of coordinating various outlets, maintaining high-quality standards, and managing peak workloads. The presentation details legal requirements and regulatory standards, specifically referencing Regulation (EC) No. 852/2004, which pertains to kitchen design and equipment, ensuring food safety and hygiene. It highlights the significance of the food and beverage department in maximizing an organization's profit and concludes by underscoring the need for a dynamic, multitasking food and beverage executive. The presentation references relevant sources, including 'Food and beverage management' by Davis et al. and a journal article on Halal food logistics.

Unit 6: Managing Food
& Beverage Operations
(Part-2)

Content
 Introduction
• Demonstrate professional food and beverage management skills within a food and
beverage organisation
• Legal requirements and regulatory standards that food and beverage service
outlets must comply with
 Conclusion
 References

 Food and beverage executive is responsible for
maintaining the coordination with all the
outlets of the restaurant and keeping high
quality of food and beverage that meet the
demand for the customer. The food and
beverage executive is one who can do good
management of the related activities and run
the operation in effective manner.
Introduction

 Food and beverage executive is responsible for maintaining the
coordination with all the outlets of the restaurant and keeping high
quality of food and beverage that meet the demand for the
customer. The food and beverage executive is one who can do
good management of the related activities and run the operation in
effective manner.
Demonstrate professional food and beverage
management skills within a food and beverage
organisation

Continue…
 Work in peak loads: Food and beverage department manages
various outlets in the organisation and have heavy task to their
employees. It is necessary to have that much of potential in this
department before selecting this area of operations. This will help
in easy approach for a job role and help in effective and efficient
coordinating the task in the business.

Legal requirements and regulatory
standards that food and beverage service
outlets must comply with
 Food and beverage department is large organisation that deals in a
various outlets of the business in the organisation. These
operations require some rules and standard need to be followed by
the f&b department in order to create good formulation of various
business activities and run the organisation in a effective manner.

Continue…
 Regulation (EC) No. 852/2004: This law is related to the
designing of kitchen which is enforced by the Food Safety and
Hygiene (England). This says that equipments of the kitchen will
be waterproof dressing so that any hazardous bacteria can be easily
detect and food containers will be in good condition, clean and
repaired. The equipment must be maintained and use the product in
effective manner.

Conclusion
 It is concluded from the above PPT that Hospitality sector is the highest revenue
generating industry in the economy. Food and beverage department play vital role
in maximising the profit of the organisation. There are various types of F&B
Outlets that contribute in the profit maximization to the business. A food and
beverage executive should be dynamic and multitasking that can manage the whole
operation in the department. Furthermore, It also explain the legal requirement of
the Food and Beverage department.

References
 Davis, B and et. al., 2018. Food and beverage management. Routledge.
 Mahidin, N., Mohd Saifudin, A. and Othman, S.N., 2017. Halal food logistics:
the challenges among food & beverages small and medium sizes
manufacturers. International Journal of Supply Chain Management
(IJSCM), 6(3), pp.337-346.

Thank You