Managing Food and Beverage Operations: A Case Study of Walty Chef

This report analyzes the food and beverage operations of Walty Chef, a restaurant focusing on matching food preferences with local venues. It highlights the importance of professional skills, including communication, time management, and creativity, in managing food and beverage services. The report emphasizes the critical nature of adhering to legal requirements and regulatory standards, such as food hygiene and safety regulations, to ensure consumer trust and safety. It also discusses the potential consequences of failing to meet these requirements, such as decreased consumer numbers due to a lack of trust. The report concludes by underscoring the essential role of effective food and beverage management within the hospitality industry to meet consumer needs and preferences. The report includes references to academic articles and online resources to support its findings.

UNIT 06: MANAGING
FOOD AND
BEVERAGE
OPERATIONS

INTRODUCTION
 Food and beverage is an important part of the hospitality industry as without food no person can live. If
a person goes for travelling they will require food and if a person is is living at his own place then also
they will require food.
 . Thus the current study is based over the company Walty Chef which is a restaurant and matches the
food preference along with the local venues.

Professional food and beverage
management skills
The professional food of London includes many different
types of dishes and food in its menu. The most popular dish is
the Toad in the hole with mustard- onion gravy. This includes
the ingredients as follows-
All purpose flour
¾ teaspoon kosher salt
1 cup milk
2 eggs

CONTINUED..
Skills
In managing the professional dishes the manager of hotel or restaurant
have to possess variety of different skills in managing work of hotel and
the consumers as well. The list of skills is as follows-
Communication skill
 time management
Innovation and creativity

Legal requirements and regulatory
standards for food and beverage industry
While working in the food and beverage industry there is
high risk involved as this is related with the life of a person.
The major reason for this is that if the food is not properly
managed then this can risk the life of a person as well.
Hence, for this the major legal rules and regulations and
standards to be followed by Walty Chef is as follows-
Food hygiene regulation 1996
Food safety regulation 1995

Importance of these legal requirements and
consequences of failure to meet them
For the success of the operations of the company the
most important thing is the following of the entire
legal requirement in the business environment.
The major reason underlying this fact is that when
the company or hotel makes use of the legal
requirements and the laws then this will build trust of
consumer that they are following all the requirement
of the law and their working is safe and ethical.

Analysis of impact of failing to meet professional
and legal requirements
If in any case the hotel is not able to meet the legal requirement then it
might be possible that company may fail and has to face much different
impact.
The major impact will be the decrease in number of consumers and
this is because of the reason that when the company will not abide by the
relevant laws than they will not have trust over company.
Hence, they will not purchase the product and services of the company.

CONCLUSION
 In the end it is evaluated that food and beverage is the most essential thing to be managed within the
hospitality industry.
 This is particularly because of the reason that when this industry will not be managed then this will not
be able to manage the need and requirement of consumer.

REFERENCES
 Chatterjee, S., 2019. Explaining customer ratings and recommendations by combining qualitative and
quantitative user generated contents. Decision Support Systems, 119. pp.14-22.
 Chen, R. Y. S., Hussain, K. and Low, C. K. L., 2020. Perception and preferences of hiring managers. Worldwide
Hospitality and Tourism Themes.
 Daskin, M., 2019. The role of job satisfaction and intrinsic motivation on hygienic attitudes and behaviours in
fast-food restaurants. Tourism: An International Interdisciplinary Journal, 67(1). pp.59-72.
 Online
 Toad in the hole of mustard- onion gravy. 2020. [Online]. Available through: <
https://www.cookingchanneltv.com/recipes/toad-in-the-hole-with-mustard-onion-gravy-2043064 >