Bulrush Restaurant: Managing Food and Beverage Operations in UK

This report provides an overview of managing food and beverage operations, emphasizing the skills and regulatory requirements necessary for Bulrush Restaurant in the UK. It covers various service types, including plate, silver, and flambé service, highlighting the importance of management skills such as time management, dressing skills, and communication. The report also addresses legal requirements and regulatory standards related to food safety, health and safety, and alcohol licensing, referencing acts like the Food Safety Act 1990 and the Licensing Act 2003. It underscores the importance of adhering to these regulations to avoid legal issues and maintain brand reputation. The report concludes that professional skills and adherence to laws are crucial for successful food and beverage service, ensuring public safety and preventing harmful practices.

MANAGING FOOD AND
BEVERAGE OPERATIONS

TABLE OF CONTENT
• Introduction
• Professional food and beverage management skills
• The importance of professional food and beverage
• Meet professional food and beverage legal and regulatory requirements
• Conclusion
• References

INTRODUCTION
• The presentation aims to present skills and types of service and their regulation in food and
service organisation. Management skills are necessary to carry out professional work practice
and satisfy customer demand.
• Also, the presentation will present some legal regulation and its importance for Bulrush
restaurant. While serving food in UK, the restaurant needs to be aware about its implications and
importance which is going to cover in the presentation.

PROFESSIONAL FOOD AND BEVERAGE
MANAGEMENT SKILLS
• In food service and beverage sector, there are various
types of services provided to the customers. These
services require much skills to regulate effective food
and facilities. These are discussed below:
• Plate service: the food served through the plate
system which is done during the preparation of food
in kitchen. It is a standard criteria to serve

CONTINUE…..
• Silver service: in this types of service, the waiter serves
the food to the customer plates by using techniques and
relevant equipments like forks, knife and spoon. The food
always serve from left way hence, it is a professional way.
• Flambé service: this kind of food services does not served
usually in restaurants. The semi-cooked food comes in a
cart for final procedure and then served by the waiters to
the guests.

CONTINUE…..
• Therefore, these are some professional food service ways for which, the waiters,
Managers and every staff of Bulrush Restaurant must have management skills.
These skills are discussed below:
• Time management is necessary for all the activities present in food service sector.
In order to eliminate waiting time of guest and complete each work on time,
managers needs to manage schedule and set time for each activity.

CONTINUE…..
• Therefore, these are some professional food service ways for which, the waiters,
Managers and every staff of Bulrush Restaurant must have management skills.
These skills are discussed below:
• Time management is necessary for all the activities present in food service sector.
In order to eliminate waiting time of guest and complete each work on time,
managers needs to manage schedule and set time for each activity.

CONTINUE…..
• Dressing skills are also must to provide service in a professional way. A decent
dress code showcase the standard and policy of the restaurant.
• Good communication skills are necessary to manage interpersonal relation, build
team and carry out work without any delay and confusion. There are many soft
skills that are required to be present such as listening, positive attitude, taking
responsibilities.

CONTINUE…..
• Beverage service skills:
• The managers and staff must have skills to serve beverages in
professional way. Table services does not require much skills just
serve drinks and mock-tails in the glass on guest table.
• The waiters must have good skills of servicing drinks through tray
in which, they need to add the drink with water and lemon in an
attractive way then serve it to guest.

CONTINUE…..
• Legal requirements and regulatory standards
• Food and safety: as per the food and safety Act 1990, the organisation must assure
about health factors to not serve any harmful or misleading food elements. There are
many regulation such as The Food Safety and Hygiene (England) Regulations 2013,
The Food Hygiene (Scotland) Regulations 2006, The Food Hygiene (Wales)
Regulations 2006, The Food Hygiene Regulations (Northern Ireland) 2006.

CONTINUE…..
• Health and safety: As per these standards, the food must be delivered in a consumable
condition which should not cause any harm to health. It includes food storage in safe
places, transportation, personal hygiene of staff, safety at workplace and good hygienic
ratings.
• Alcohol licensing: As per these standards, the bulrush restaurant needs to work under
country's regulatory law such as The Licensing Act 2003 in which public safety is the
main aim, prevention from crime, protection of children and public nuisance.

CONTINUE…..
• Health and safety: As per these standards, the food must be delivered in a consumable
condition which should not cause any harm to health. It includes food storage in safe
places, transportation, personal hygiene of staff, safety at workplace and good hygienic
ratings.
• Alcohol licensing: As per these standards, the bulrush restaurant needs to work under
country's regulatory law such as The Licensing Act 2003 in which public safety is the
main aim, prevention from crime, protection of children and public nuisance.