Report: Managing Food and Beverage Operations, Skills & Legislation

This report provides an overview of managing food and beverage (F&B) operations, focusing on the essential skills and legal requirements within the industry. It begins by outlining the core skills necessary for success, including presentation, display, labeling, and signage, with examples of how these skills are applied. The report then delves into the legal and regulatory standards that F&B companies must adhere to, emphasizing the importance of health, safety, and hygiene. It discusses the impact of failing to meet these standards, including potential legal actions and penalties. The report highlights the significance of these regulations in enhancing customer experience and protecting public health, drawing upon relevant research and examples. Finally, the report concludes by summarizing the key takeaways, emphasizing the interconnectedness of skills and legal compliance in ensuring successful F&B operations. The report uses examples of UK based F&B businesses.

Unit 6: Managing Food & Beverage Operations

TABLE OF CONTENT
Introduction
Food and beverage management skill
Legal requirements and regulatory standards
Importance of legal requirements
Conclusion
References

INTRODUCTION
 Managing food and beverage operations are indicated as management of different
areas that are related with the food and beverage services.
 To understand role of management in food and beverage operations has an example
of Mash Tan company.
 It has been engaged in catering food and beverage services in UK.
 This presentation will discuss about different skills that required in F&B sector.
 It will also highlight the legislation that associated with the F&B sector.

Food and beverage management skill
Decoration
Decoration is all about to make attractive to the dish.
In the F&B sector, presentation skill plays dominating role
because it attracts customers to gain better experience by
having decorated dishes.
Display
 Dishes and beverage products are put on display that plays
effective role in attracting customers to buy products.
The major role of display is to attract potential customers
towards market.

Cont..
Labelling
 Labelling is another essential skill that is completely associated with the F&B sector.
 It provides awareness in customers about the right price that potential customers are
willing to pay to the organization.
Signage of dish
 Signage the dish is about to develop the symbol or sign that can indicates the dish.
 It is a creative skill that is completely associated with F&B sector.
Composition
 Composition is a type of skill that is completely related with F&B sector.
 Composition is the term that compose the different dishes in a single form.
 It involves experimentation in the different dishes in order to gain the best level of
goals.

Legal requirements and regulatory standards
 F&B companies requires to cope up
with all different health and safety
measures that associated with the
sector.
 In addition, these companies require
to maintain level of hygiene
standards.
 Customers has right to visit the
kitchen whereas food is preparing.

Importance of legal requirements
Importance of legal requirements
There are various rule and regulations of food and beverage that requires to be
maintained.
They allow the company to enhance best level of customer’s experience in the
food and beverage sector.
Such measures enhance the protection and health parameters of the customers.
Impact of failing the standards
In the case of F&B company do not fulfil the standards in that state customers
can take legal action against the company.
Court has right to ban the company completely.

CONCLUSION
 This presentation has been summarized that skills are essential part of the F&B
sector.
 Display skills and other different skills are associated with the F&B sector has been
concluded in this presentation.

REFERENCES
 Grape, H.F.F.I. and Heating, P.J.O., 2019, November. The Importance of Innovative
Entrepreneurship in Food and Beverage Businesses and. In 1 st International/11 th
National Food Engineering Congress (p. 5).
 Hewson, D., 2019. The development of the culinary creative process in food and
beverage operations management curriculum.
 Rahayu, S.W. and Yani, T.A., 2020. THE IMPLEMENTATION OF LEGAL
PROTECTION AND CERTAINTY PRINCIPLES FOR CONSUMER OF FOOD
AND BEVERAGE RELATED TO MICRO AND SMALL BUSINESSES IN
ACEH. Hamdard Islamicus, 43(S. 2), pp.650-657.