Report on Managing Food and Beverage Operations: The Kitchen Analysis

This report provides an overview of managing food and beverage (F&B) operations, emphasizing the importance of professional management skills and adherence to regulatory standards and legal requirements within the industry. It highlights the key roles and responsibilities of restaurant staff, including managers, receptionists, and servers, and the essential skills required for each position, such as communication, problem-solving, and multitasking. The report underscores the significance of complying with legal requirements like the Food Safety Modernization Act (FSMA) and the Nutrition Labelling and Education Act (NLEA), as well as maintaining high standards of hygiene and safety. It concludes that restaurants must comply with all compulsory laws and health standards to ensure customer satisfaction and avoid legal consequences. References to relevant research papers and acts are also included.

Managing
Food &
Beverage
Operations

Table of content
‐ INTRODUCTION
‐ Professional food and beverage management skills
‐ Regulatory standards and legal requirements
‐ CONCLUSION
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INTRODUCTION
Food and beverage industry is very
important for the success and growth of a
country. In a food and beverage industry,
management is required to manage all the
services in the business. They need some
skills in management of business that
handle all things with complying of all
legislation requirements (Thomas and et.
al., 2018). The business can run
successfully if they comply all legislative
requirements. This presentation covers
important skills, laws and regulations,
impact on business if they fail to follow
them.
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Professional food and beverage
management skills
A single person can not run the food and beverage business that means in a restaurant there are
some important person plays a significant role. They have their own roles and responsibilities.
They can perform effective if they have skills that are mentioned below:
‐ Manager: A restaurant manager of The Kitchen is the person who plays a key role in the
restaurant as they manage all things (Sukesi and Akbar Hidayat, 2019). It is the only person
who are responsible for everything in restaurant specially for their success and growth. For
performing management duties they should have some skills that are mentioned below:
‐ They should have some experience in food and beverage industry whether it is a hotel,
cafeterias that helps to understand customers' behaviour.
‐ They have good communication skills so that they give their orders to their juniors.
‐ They should have problem-solving as well as critical thinking skills that helps to analyse the
situation and take action accordingly.
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Continue
‐ Receptionist: A restaurants' receptionist of
The Kitchen plays a crucial role as they are
the person who attract consumers with their
behaviour (Shaheen and et. al., 2018). It is
very necessary for them that they some skills
which are mentioned below:
‐ One thing that they have is communication
skills so that they can attract the consumers
with their pleasant behaviour.
‐ Receptionist should have multitasking skills
which helps to manage all work together.
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Continue
‐ Servers: They are the person who serves food items to the consumers so that they can enjoy
the food (Kristina and Wijaya, 2017). Some skills that are required in servers such as:
‐ They should always make sure about timing because if customers waits more than they
expected then they can not ready for come in their restaurants.
‐ The Kitchen's servers should have patience skills because sometimes customers get extra
time for ordering food.
‐ Their physical appearance should be nice that includes their neat and clean dress up, cleaned
shoes etc.
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Regulatory standards
and legal requirements

Regulatory standards and legal
requirements
In food and beverage service outlets, it can be become a successful business but only when they
comply all legal requirements and try to meet with standards (Ahmed). It can be better explained
in below points:
‐ Legal requirements: It is identified that there are some legal requirements that should be
fulfilled by restaurants so that they can legally secured their business. It is very important for
restaurant that they should comply all laws related to the food and beverages industry.
Important law that they should comply are Food Safety Modernization Act of 2010 (FSMA)
and Nutrition Labelling and Education Act of 1990 (NLEA). They comply this law because
of safety in the food items that they are serve to their customers. The Kitchen restaurant
always make sure that they do their activities within the boundary of laws. They follow all
rules and regulations of Health and Safety Legislations.
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Continue
Regulatory standards: Standards are very important for
restaurant because they show their quality and customers
come only on the basis of their standard. Regulatory standards
covers personal hygiene, for this purpose they should be make
sure that all staff members are personally hygiene themselves
(Vlachos, Siachou and Langwallner, 2020). It includes
personal wounds, hand washing, smoking, jewellery, etc. They
should be match with the standard of health and safety
because it becomes more important after pandemic situation in
the world. They should make sure that all staff members are
do all activities for maintaining safety. Food is the best way to
transfer communicable disease to other person. So that's why
it becomes more important for The Kitchen that they should
know their duties in respect of standards.
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CONCLUSION
It is concluded from the above discussion that restaurant should make sure about complying of all
compulsory laws so that customers feel free to come in the restaurant. It becomes very important
for restaurant as well as for their customers that they should match all health standards. If they are
complying these rules then they may be face legal actions.
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References
‐ Ahmed, S. A. R. A. B., Managing Events as a Tourism Attraction (Dubai Case Study).
‐ 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.
‐ Shaheen, O., and et. al., 2018. Factors Affecting Employees’ Productivity in Food and
Beverage Department in Mercure Hotels Chain in Egypt. International Journal of Heritage,
Tourism and Hospitality, 12(1), pp.67-81.
‐ Sukesi, S. and Akbar Hidayat, W. G. P., 2019. Managing the Halal Industry and the Purchase
Intention of Indonesian Muslims the Case of Wardah Cosmetics. Journal of Indonesian
Islam, 13(1).
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