Analyzing Food and Beverage Operations: Unit 6 Report

This report provides a comprehensive overview of food and beverage operations, encompassing various aspects of the industry. It begins with an introduction highlighting the increasing competition and the need for innovation in the sector, followed by a discussion of different types of food and beverage businesses, including fine dining, casual restaurants, ethnic restaurants, and upscale casual dining. The report delves into the rating systems used to evaluate food and beverage establishments, emphasizing the importance of hygiene, quality, and safety. It explores current and future trends affecting the industry, such as changing customer preferences, the demand for safe food, and the impact of competition and innovation. Furthermore, the report examines the use of technology in operational and marketing activities within the food and beverage sector, providing insights into how businesses can improve productivity and customer attraction. It also covers strategies for attracting customers and concludes with a summary of the key findings and references.

Unit 6: Managing Food &
Beverage Operations

Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Different kinds of businesses in the food and beverages industries.......................................3
P2 Various rating system for food and beverage industry at both national and international
level..............................................................................................................................................4
P3 Current and future trends which affects the business for food and beverage.........................6
TASK 2............................................................................................................................................7
Covered in PPT............................................................................................................................7
TASK 3............................................................................................................................................7
P6 Comparison and differentiation in the operational and marketing technology for various
types of food and beverage businesses........................................................................................7
TASK 4............................................................................................................................................8
P8. Strategies which are used for attracting the customers.........................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
The craze among the people for food will never get dull. Increase in the interest among
the people for foods and beverages have resulted into increase of competitors among this sector.
By reviewing all these trends for food most entrepreneurs are trying to bring up different
varieties and type of food and beverages to the customers. They try to come up with a new
concept which could enable them in achieving the competitive advantage in the market. A cafe
or restaurant can distinguish them from other competitors by providing a different menu, totally
new décor, services, food and beverages offering and the like. A lot of resources may require in
opening up a food and beverage company (Borovčanin and Kilibarda, 2020). Some of them may
include human resources, raw materials, required tools and machineries, land, proper décor for
the place and much more.
This report discusses about various kinds of businesses in food and beverage industry
along with the rating system which has been set to allocate these food and beverage industry at
both national and international level. The report also includes the ways of using technologies
which enables them in improving their productivity level.
TASK 1
P1 Different kinds of businesses in the food and beverages industries
There are various types of businesses present in this food and beverage industry, some of
them may includes:
Fine Dining Restaurant: In this type of food and beverage sector the cafe or restaurant are very
posh and elegant. These restaurant can prepares very complex food which are presented in a very
elegant and exquisite. The staff members who are serving the food or drinks are vert trained and
the different set of vibes are build up in such places. The services, food, environment, décor and
all are set in such a way that the customers feel very uber in him. These restaurants uses fine
quality linen table cloth, proper lightings which suits with the environment or concept, Crystal
clear dish, Silver plates and much more (Del Chiappa, Martin and Roman, 2016). Sometime the
table is also decorated with a vase of fresh and beautiful flowers. In such types of businesses the
cost for the guest to acquire the services from these restaurant is quite high than an average.

Casual Restaurants: These type of restaurants also referred as family restaurants which are
open for all 3 dining period. The menu which is offered by these restaurants are of huge variety
and quite affordable making it convenient for the people of variety of tastes. The spacing for
such type of restaurants are quite large so as to welcome more families. Both type of restaurants,
chain and independent, can get to see in this business. But both types of businesses get successful
in industry. In these kind of business a high degree of cross utilisation can be seen in which the
same dish gets combined with variety of other ingredients to make it a new dish.
Ethnic Restaurant: In this type of business the owner shows up his own culture in his servings.
They set up their menu, their décor, service style, in food and beverage systems and so on. Such
restaurants grab the attention more from the immigrants who belong to the same culture which
that owner belong or serves (Donnelly, 2016). Apart from this the people who have the interest
in trying the food varieties from different cultures goes there. Such restaurant businesses present
their culture to the customers in the form of food and beverages.
Upscale casual dinning: There are times when people just want to chill out with their people
and spend some quality time. Although these kinds of restaurants are open for all 3 meal time but
majorly they seek their focus at dinners. The environment or vibe which are set up by these
restaurants are very much chill.
P2 Various rating system for food and beverage industry at both national and international level
As concern with the food and beverage industry the hygiene, quality and safety of that
product matters the most. The stars to these industries are allotted in accordance with the degree
of taste, safety and hygiene element is presented into their products. To attain the high ratings the
food and beverage company should take major care about the safety and taste of their food and
beverage. Bad quality, taste and unsafe food can harm the reputation of the company itself. High
the quality for food, high would be the rating allotted to that company. The rating are done by
customers review and feedbacks (Jones, Comfort and Hillier, 2016). The more good feedbacks
and review comes from customers, the high ratings would get allotted to that company. To make
sure that the quality and safety standards of the food and beverage company met the standards
there is a set of instruction or parameters known as FSMS. FSMS is an approach which reduces
the hazards related to food and beverage safety in the view to keep them safe and hygiene. All
the businesses which are operating in a food and beverage industry has to look up to these
standards to get the certificate of safety and hygiene production of food and beverages. Rating

system helps in examine the standards of that food and beverage company. These rating
categorise the company on the bases of quality. There is various rating system available in the
food and beverage industry for giving scores and rating to their products. For example, there is a
food quality measure called SFBB which stands for Safe Food Better Business. The system
focuses upon small organisation units which are involved in the business of caterings and
takeaways and make sure that these businesses are following required standards for cleanness,
hygiene and safety. Another safe and rating system can be Haccp, it ensures the chemical,
physical or biological dangers from ingredients or products which can get caused.
The ratings can be performed through system approach which is as follows:
0: In this type of rating there is an urgent need for the company to work upon their food and
beverage quality. The quality, hygiene and safety of the food and beverage offered is very bad.
In fact such kind of food may hamper the health of consumers. The premises where the food is
prepared, the hygiene level of staffs, raw materials used and the other environment is so poor and
unsafe for the staff members as well as for consumers. Example may include Murano, sabor and
etc.
1: In this type of rating the company needs to perform some major improvements. Major
improvements can be terms of safety and quality of food being offered by them. Through these
major improvements the ratings for the company could get increase. For example Kitchen table
at Dobbledogs.
2: In this type of rating there are some improvements which are necessary for the company to
make. The overall performances for the company are acceptable but there is an urgent need to
make these necessary changes in their system. These may include establishments of safety
systems, proper facility for hygiene system, ingredients used in production of food and the like.
For example CORE, Midsummer house and etc.
3: In this type of category the hygiene level of food and beverage production is very neat and
clean. There is good or satisfactory neatness and cleanliness in the production premises and also
into the food prepared. For eg, La Tante Claire.
4: The companies which maintains good standards for hygiene (Kenyon, Robinson and
Musgrave, 2020). The arrangements made by the company are very neat and clean surrounding
in its premises. Apart from this the quality of food and beverage produce is also very good in

taste. There is a proper system for hygiene for example proper hand was system, proper and
clean sanitation facility, neat and clean staff and the like. For example The ledbury
5: In this type of rating the company has the excellent standards for hygiene maintained. They
exercise the high degree of hygiene in their operational activities. They have proper systems for
everything and do not perform any kind of compromise in term of hygiene level. For example
the fat duck (Lodolo, 2020).
P3 Current and future trends which affects the business for food and beverage
The food and beverage industry is such a industry which is evolving with the time. The
type of variety available with the customer gets on developing. The following current and future
can be seen which influences these food and beverages:
Taste and preference of customers: With the time the preferences of customers in regard with
taste has got changed with time. And through taking these changes in taste and preferences of
customers the companies can develop their food or beverage item accordingly. By providing the
products which customers want the company can gain the growth and profit in its sector.
According to the current trends most of the people are now becoming very conscious with regard
to the food they are taking in. They now have converted their food habits and got shifted in
eating organic and healthy food (Muthoni and Mose, 2020). Now the people do not consider to
take gluten and mix food. They prefer to take the food and beverage which is very much healthy
for their and does not cause any harm.
Safe food: The people now consider the type of food which they believes they are safe for
consumption. When it comes to buying the wheat or rice they prefer to buy that quality which do
not hamper upon their health. Also the consumers has become very much strict towards the
ingredients which the food contains. For example the customers do not prefer to take the food
products which has more sugar content in them. Also they not prefer to buy the products which
carries the high amount of fat and carbohydrate causing the person a gain in weight.
Competition: The competition in food and beverage industry has increased in such a extent that
to gain the competitive advantage the company has to bring up something new to the customers.
These can be in terms of offers, variety in food products, bringing up of new food styles, the
décor for the restaurant or cafe and much more. To beat the competition and to survive into the
market place the need to come up with something new and trendy for the customers.

Innovation in food: Innovation is necessary in every sector now a day. The innovation in food
and beverages is helpful to gain the competitive advantage, increase in market share and growth,
attracting new customers, setting up of trend, gain profits, survival in the market place and much
more.
TASK 2
Covered in PPT
TASK 3
P6 Comparison and differentiation in the operational and marketing technology for various types
of food and beverage businesses.
The sector for food and beverage comes under the hospitality industry. A great
percentage of growth has been noticed in this particular sector of industry. These sectors uses
various types of technologies in their operational and marketing activities which helps them in
attaining the greater productivity in their operations. To bring to the productivity high the
companies are using appropriate technology so that they can attain their goal with much
effectiveness and also easily.
Ripley Hamper is a British company that is establish in London. The company deals in
the manufacturing of food products like ice creams, various variety of sweets. The company has
various food stores of ice creams, sweets, and other food items. In their functional activities, the
company tries its best to use the best and appropriate technology in their system so as to increase
their productivity (Wanjiku, 2019). The table provided below provides the technologies used in
operational and marketing so that they can achieve the maximum efficiency in their workings.
Operational Technologies Marketing technologies
To increase their operational productivity, the
company has started making the use of a app
called tablet restaurant management. This is an
app which is pretty much flexible to the
operational activities of organisation. This
particular app helps the restaurant in knowing
about the orders which the customers has
Through the best use of digital marketing
technology, the restaurant shows their best
sellers or dishes at the top to the regular
customers of that online delivery site. From
this activity these customers get attracted
towards these food and dishes and may look up
to make a purchase. With the help of SEO the

placed, the orders which the restaurant has yet
served to customers and number of table empty
or booked. Apart from this the app also gives
the effective information about the delivery
and order taking of food. This app has the
employees account also through which the
employees can mark their attendance, file for
any complaint or issue, view their monthly
salary receipts and much more. Moreover the
stocks or the inventory data can also get stored
in their through which the restaurant can take
the decisions accordingly.
company can find of the direction where most
of the traffic is heading. Through such activity
they can find out the demand and needs for the
customers in terms of food and beverage. This
enables the company in heading their food
menu towards the desired direction.
TASK 4
P7 Factors which influences the decision of customers on choosing their outlets for food and
beverages.
The factors which manipulate or influences the behaviour in making the purchase
decision can be:
Quality: The quality of service which is offered by the restaurant does affects the decisions of
customers in a huge way. As the hospitality industry is a service based sector in which the
customers utility and satisfaction gets high through the quality of services render by the
organisation. If the quality of the restaurant in the terms of food, staff, ambience, surroundings,
and other services are not up to the mark, this will directly impact the experience and feedback of
customers. Bad experience would lead to the bad review and feedbacks but good and satisfied
services would lead to positive feedbacks reviews. With positive feedbacks more and more other
customers would get attracted towards the restaurant.
Physical environment: The physical environment includes the ambience, décor and the
surrounding in which restaurant has. Clean and hygiene surroundings will throw a positive light
upon the services of restaurant. Spacious and proper sitting facilities enable the customers to sit
freely. Otherwise small and suffocated physical environment would create a feeling of noxious

among the customers which makes their experience negative regarding their restaurant (Wanto,
Dimyati and Ermawati, 2020).
Word of mouth: This is viewed as promoting procedure which is utilized by all the
administration business and explicitly food and drink industry. This is characterized as the
correspondence which includes section of data in regard of genuine belief and translation
attracted by a person to other people. This component is connected with consumer loyalty and as
such sure or negative verbal data can be passed by client to another.
P8. Strategies which are used for attracting the customers
Representatives, chiefs and directors of the association are routinely attempting to breathe in new
and inventive thoughts which encourage the business to manage cost and benefit and achieving
high number of clients. As representatives and supervisor of Spicer treat are working in the
association so as to draw in colossal number of clients so that to limit cost and improve generally
benefit.
•Special offers: This is the most critical and persuasive angle which can be utilized by Spicer
treat so as to pitch enormous clients. This perspective is useful in increasing deals and in general
benefit of the association in more limited period as Spicer treat is a beginning up so for them
making client is profoundly required. For making more clients this is imperative by a beginning
up that potential offers are taken to the market so client can look at contributions and costs in
their required way. Individuals are inclined to decide on offered costs so this methodology is
useful for Spicer treat to collect more clients so that they can intensify their client base in their
beginning phase.
•Quality of food: This is described as nature of food gave in the given measure of cash. In this
unique circumstance, Spicer treat is a beginning - up so keeping up quality is their basic duty
since client are quick to get better items in likeness lower costs. This upgrades market notoriety
of the association and thusly high edge advantages can be gotten in making steadfast client in
adequate way
CONCLUSION
From the above report this can be inferred that Food and Beverage office is one of the
noticeable offices inside accommodation industry. This area is working so as to give extreme

fulfilment to their client in their picked administrations or items. Evaluating framework is useful
in meeting desires and needs in ideal way. In the current time future and current patterns are
useful in meeting hierarchical achievement and viability together. These terms are useful inside
Food and Beverage industry to make benefits and satisfying business guidelines too.
REFERENCES
Books and Journals
Borovčanin, D. and Kilibarda, N., 2020. Assuring good food handling practices in hospitality,
financial costs and employees’ attitudes: A case study from Serbia. Scientific journal"
Meat Technology", 61(1). pp.82-94.
Del Chiappa, G., Martin, J. C. and Roman, C., 2016. Service quality of airports' food and
beverage retailers. A fuzzy approach. Journal of air transport management. 53. pp.105-
113.
Donnelly, P., 2016. Managing 8 Venue Operations for a Newly Opened PAC. Performing Arts
Center Management, p.142.
Jones, P., Comfort, D. and Hillier, D., 2016. Water stewardship and North America's food and
beverage companies: a case study in corporate sustainability.International Journal of
Corporate Strategy and Social Responsibility. 1(1). pp.26-43.
Kenyon, A., Robinson, P. and Musgrave, J. eds., 2020.Managing Hospitality Experiences.
CABI.
Lodolo, E. J., 2020. Sustainability through Management of Water, Process and Product Hygiene
on Food and Beverage Sites. Journal of the American Society of Brewing Chemists.
78(1). pp.1-15.
Muthoni, J. P. and Mose, T., 2020. Influence of supply chain management practices on
performance of food and beverage manufacturing firms in Kenya. International
Academic Journal of Procurement and Supply Chain Management. 3(2). pp.45-62.
Wanjiku, E., 2019. Influence of procurement best practices on the performance of food and
beverage manufacturing firms in Kenya (Doctoral dissertation, COHRED-JKUAT).
Wanto, R. A., Dimyati, M. and Ermawati, E., 2020, September. WORKING CAPITAL TO THE
PROFITABILITY OF FOOD AND BEVERAGE SUB-SECTOR COMPANIES.
In Proceedings Progress Conference (Vol. 3, No. 1, pp. 66-71).