Food and Beverage Management Report - Birmingham College of Food

This report provides a comprehensive analysis of food and beverage management within the context of the Restaurant at Birmingham College of Food. It begins by outlining standard operating procedures (SOPs) for various restaurant tasks, such as greeting guests, taking orders, and handling complaints, and their relevance to customer experience. The report then delves into current trends influencing consumer choices, supported by digital evidence, and forecasts future trends in the industry, including sustainability, globalization, and health consciousness. A critical discussion of the restaurant's menu, including its readability, allure, variety, and branding, is presented, along with a proposed menu reflecting current trends. The report also examines restaurant layout, leadership styles, employee motivation techniques, team organization, and staff performance. It concludes with a review of relevant legislation, tools for ensuring product and service consistency, operational problem-solving, and self-reflection.

Food and Beverage
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TEMPLET 1.....................................................................................................................................1
Part 1: Standard Operating Procedure (SOP) for one procedure or process while working in
either the kitchen or restaurant at the Restaurant at Birmingham College of Food...............1
Part 2: SOP and its relevance and usefulness in relation to the Principles of Customer
Experience..............................................................................................................................2
TEMPLET 2.....................................................................................................................................3
Part 1: Digital evidence that highlights the key trends influencing consumer choices when
eating and drinking out at the current time (over the period 2021- 2022).............................3
Part 2: THREE Trends for Future..........................................................................................6
TEMPLET 3.....................................................................................................................................7
Part 1: Critical Discussion of the menu and dishes on the current menu at the Restaurant at
Birmingham College of Food.................................................................................................7
Part 2: Menu for the Restaurant at Birmingham College of Food, with a brief dish description
that reflects current trends......................................................................................................9
TEMPLET 4...................................................................................................................................10
Part 1: In this section, you are required to consider the layout of the
restaurant and bar OR the kitchen.........................................................................10
Part 2: Revised diagram for the layout in the restaurant and bar at the
Restaurant at Birmingham College of Food.........................................................12
TEMPLET 5...................................................................................................................................13
Part 1: TWO styles of leadership at the Restaurant at Birmingham College of Food..........13
Part 2: Employee Motivation Techniques............................................................................14
TEMPLET 6...................................................................................................................................15
Part 1: Evidence of how team members were organised while working in the restaurant and
bar OR the kitchen at the Restaurant at Birmingham College of Food................................15
Part 2: Reflection on overall staff performance...................................................................15
TEMPLET 7...................................................................................................................................16
Part 1: Key legislation relevant to the running of a food and beverage restaurant..............16

TEMPLET 8...................................................................................................................................17
Part 1: Restaurant at Birmingham College of Food,
tools/guidance/instructions utilised to ensure consistency in the quality of
the product or service..................................................................................................17
TEMPLET 9...................................................................................................................................18
Part 1: Operational problem that impacted the customer dining at the Restaurant at
Birmingham College of Food...............................................................................................18
Part 2: Action to resolve the issue previously discussed......................................................19
TEMPLET 10.................................................................................................................................20
Part 1: Self Reflection..........................................................................................................20
CONCLUSION..............................................................................................................................20
REFERENCES..............................................................................................................................21

INTRODUCTION
Managing food and beverages within a restaurant can be a very important part for improving
the operations, customer services and functionality of the business. Hospitality industry is a
combination of many segments that conglomerates restaurants, clubs, hotels, bars, etc. The
following presentation will explain about the standard operating procedure for the kitchen or
restaurant while working at the restaurant that can help to enhance customer experience. It will
also identify certain Trends that influence the customer choices and how they can affect the
activities of customers in future. In this context critical discussion on the menu and dishes of the
restaurant will also be discussed. Presentation will describe various requirements that must be
fulfilled by the restaurant and kitchen for getting success in the business. Various leadership
styles and staff management will be provided for organisation to organised team members for
improving performance. In the end it will identify legislative requirements and problems and
solutions for the bar or kitchen and the restaurant.
TEMPLET 1
Part 1: Standard Operating Procedure (SOP) for one procedure or process while working in
either the kitchen or restaurant at the Restaurant at Birmingham College of Food
Standard operating procedures are a set of steps of instructions that are combined and
synchronised in order to help the employees and staff with their routine operations. During the
routine operations as waiter at the Birmingham College of Food restaurant I have come across
standard operating procedures that are elaborated below:
Restaurant
 Greeting a guest on arrival at the restaurant: Greeting the guests who arrive at the
restaurant warmly welcoming them and showing them their seating place is highly
important to provide excellent customer services. It is among the primary activities that
must be performed by the waiter or waitress when the customers arrive at the restaurant.
 Taking a pre-lunch or pre-dinner drink order: Taking orders is the second function or
activity and that is mainly performed by the waiter or waitress at the restaurant. By taking
the orders and advising on the choices that must be suited according to the needs of
customers is another aspect that helps to enhance customer experience.
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 Making a specific cocktail: Making a specific arrangement and mixture/cocktail that
helps to provide the best experience to the customers is also necessary. It is quite
necessary to identify customer needs and present them the items that can help to enhance
taste and satisfy their palate.
 Opening a bottle of wine in front of a customer: Attending the guest at the bar or in the
restaurant it is necessary that some obligations must be followed for maintaining
authenticity and greater level experience for the customers. Some of the tricks that help to
satisfy the customers are like opening the wine bottle in front of the customers which
shows that the organization uses brand new and quality products for their customers.
 Handling a customer complaint: Handling the customer complaints while they are in
the restaurant and after they leave the restaurant is the responsibility that must be taken
seriously. The customer complaints help to improve or correct the problems that affect
the customers. This helps to improve customer experience and operating activities of the
organisation.
 Processing payments: It refers to the activity of taking payments from the customers,
counting on the bills and checking the viability of payments so that an adequate amount is
received. After taking the payment from the customers the waiter and waitress must
check the amount and try to negotiate with the customers accordingly and deposit the
payment on the counter for final billing.
 Accompanying the customers: Accompanying the customers to the exit gate is among
those practices that help to provide a high class experience to the customers. This not
only enhances the reputation of the restaurant but it also increases loyalty of the
customers.
Part 2: SOP and its relevance and usefulness in relation to the Principles of Customer Experience
There are many requirements of Standard Operating Procedures (SOP) that are given
below:
 Consistency of products and services: With the help of proper operating procedures the
restaurant at Birmingham College of food is able to serve better to the customers by
maintaining the consistency supply of food items for them.
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 Streamlining kitchen and restaurant operation: Along with this standard operating
procedures are also helpful for enhancing the synchronisation of activities of the kitchen and
the restaurant operations.
 Maintenance of service standards: Service standards refer to the basic standards that must
be followed by the staff of the restaurant for providing good quality food and services to the
customers.
 Budgetary controls: Budget is among the most crucial factor in any business. The standard
operating procedures helps to lower down the wasteful activities and wastages that
ultimately reduces costs of operations and helps to control budget specifications.
 Effective communication: The standardised operating procedures help to effectively
communicate with the people within the restaurant as well as the customers at Birmingham
College of food. This is helpful in improving the customer experience with the organisation
and providing best services to them.
TEMPLET 2
Part 1: Digital evidence that highlights the key trends influencing consumer choices when eating
and drinking out at the current time (over the period 2021- 2022)
As per the views of Schuetzendorf 2022, the trend for meat and dairy free diets that are
plant based is increasing day by day due to the involvement of celebrities, star chefs and retail
giants who are spreading the trend with the use of the internet.
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Figure 1: Trends in food and beverage industry
As per the views of The Caterer 2021, various changing trends in the eating habits of
customers due to unprecedented situations found in the pandemic and post pandemic time. It
includes black garlic, elevated salad, smoky flavors and a reduction in salt along with changing
the arrangements at the restaurants.
Figure 2: Food Trends to suit over new Normal
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According to Bidfood 2022, kindness and caring, spacing and sitting arrangements, speed
of delivery, customer service, quality of products and digitalization are the major factors that are
required by the people in today's world.
Figure 3: Bidfood Social trends
According to Bidfood 2022, main food habits that affect the food and drink habits at the
restaurant consist of health factors, home like taste, the effects of activities on environment,
exclusive test or wow factor and British look.
Figure 4: Bidfood Food and Drink trends 2022
According to UK Hospitality 2021, the main Trends are sustainability in the business that
is due to the changing political, social and environmental conditions that made it clear for the
organizations to improve their food and drink habits.
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According to WGSN 2022, the major Trends are changing the requirement for
sustainable superfood, globalization and health habits.
Figure 5: WGSN Food and Drink Trends 2022
Part 2: THREE Trends for Future
 Sustainability Trends has become very important within the restaurant business because of
increasing awareness among the customers towards the betterment of environmental health.
Food and beverage industry has seen a heavy growth in previous years with the changing
trends that have shaken the market. The sector has risen from imitation to innovation due to
the adoption of technology that is driving the willingness and habits of customers for better
and healthy food. The sustainable food options that are provided by restaurants at
Birmingham College of Food consist of Celeriac that is completely plant based and healthy.
 Changing social trends and changes in lifestyle throughout the world can be witnessed due
to increasing levels of globalization. Globalisation has mixed the cultures and people from
across the borders which have affected their eating habits and preferences. It is true that
diversification of customers and their taste and preferences have increased to greater levels.
This shows the changing requirements of the customers and it is shaping the needs and
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desires of the customers. The restaurant at Birmingham College of Food consists of many
food items like seafood, Italian food and homemade food items.
 Health consciousness is also the trend that affects the habits of customers while choosing
their food or diet. Health and nutrition has always been a complicated issue for the
restaurants and Hotel businesses. The restaurants can research healthier options for the
customers and choose better food items that satisfy their needs. Inconsideration to the health
needs of customers it provides Celeriac and Apple that is healthy and green.
TEMPLET 3
Part 1: Critical Discussion of the menu and dishes on the current menu at the Restaurant at
Birmingham College of Food
The five features that restaurant at Birmingham college of food provides in their menu so that it's
presence is made worthwhile are as follows:
 Readability: The most important aspect of a menu is its readability by which the
customers can be detailed about various food items and cuisine in the menu. By using
proper fonts that can be easily understood and not overly stylish can improve the
readability of the menu. By using the contrast background the menu can be shown pop
off the pages. The proper use of language that is appealing to the customers and
customers can read them easily can help to better understand their choices on the food.
 Alluring: the food items that are presented must look great and pictures should look
inviting and delicious. This can enhance the choices of customers and improve the menu
options. By including the menu matrix that shows menu stars, cash cows, plough horses
and puzzles the items in the menu can be specifically placed.
 Variety: it refers to the designing of the menu because it is the most important factor that
provides a description of the food and it’s pricing. There must be some variety of menu
so that the diversified taste of people can be fulfilled.
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 Branding: it is important to remind the customers about the brand by keeping the menu
brand oriented. The branding elements must be used by the restaurants so that they can
present unique fonts and colours through the menu that describes the brand logo. It
creates a unique atmosphere for the customers and it lets the organisation share its brand
voice and characteristics.
 Organising the menu based on the selection of customers like beverages, lunch,
appetizers, dinner, etc. can make the new more specific and by these the customers can
have selection as per their choices. The menu will be quick and the delivery of food to the
customers can be made earlier for creating a better impression of the restaurant.
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 Menu description and pricing is also considered important for providing clear concise
prices for the specified food items. This makes it here for the customers to choose food
items as per their preference.
 Proposed suggestions for improvements: The menu should consist of special
requirements for allergy people that can help to improve the menu in considering the
health requirements of the people.
Part 2: Menu for the Restaurant at Birmingham College of Food, with a brief dish description
that reflects current trends
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