Operational Analysis of Restaurant at Birmingham College of Food

This report provides a comprehensive analysis of the restaurant operations at Birmingham College of Food, covering various aspects such as standard operating procedures (SOPs), food trends, menu critique, kitchen staff layout, leadership styles, staff motivation, team organization, legislative compliance, consistency management, and operational problem-solving. It includes specific examples and recommendations for improving efficiency and customer experience at the restaurant, such as adopting plant-based options, enhancing menu design, optimizing kitchen layout, and implementing effective leadership techniques. The report also addresses challenges in staff performance and risk assessment, offering insights into maintaining consistency and resolving operational issues. Reflections on practical sessions at the restaurant are also included. Desklib offers a range of study tools and resources for students.

Assignment

Contents
INTRODUCTION ..........................................................................................................................4
Template 1 ......................................................................................................................................4
Part 1 ...............................................................................................................................................4
Standard operating procedure .....................................................................................................4
Part 2 ...............................................................................................................................................4
Template 2.......................................................................................................................................5
Part 1................................................................................................................................................5
Food trends and influences .........................................................................................................5
Part 2................................................................................................................................................5
Template 3.......................................................................................................................................7
Part 1................................................................................................................................................7
Critique of menu and dishes of Restaurant at Birmingham College of Food..............................7
Part 2 ...............................................................................................................................................7
Improvised menu of Restaurant at Birmingham College of Food ..............................................7
Template 4.......................................................................................................................................8
Part 1................................................................................................................................................8
Layout of the kitchen staff at Restaurant at Birmingham College of Food.................................8
Part 2 ...............................................................................................................................................9
Recommendations for the layout of kitchen staff at Restaurant at Birmingham College of Food
......................................................................................................................................................9
Template 5.......................................................................................................................................9
Part 1................................................................................................................................................9
Leadership styles that are being followed at Restaurant at Birmingham College of Food..........9
Part 2 .............................................................................................................................................10
Motivational techniques that can be used at Restaurant at Birmingham College of Food........10
Template 6.....................................................................................................................................10
Part 1..............................................................................................................................................10
Evidence of organising team members at Restaurant at Birmingham College of Food ...........10
Part 2..............................................................................................................................................11

Challenges faced by managers in maintaining overall staff performance at Restaurant at
Birmingham College of Food....................................................................................................11
Template 7.....................................................................................................................................11
Part 1..............................................................................................................................................11
Identification of key legislations for running a food and beverage outlet ................................11
Conduction of risk assessment at Restaurant at Birmingham College of Food ........................12
Template 8.....................................................................................................................................12
Part 1..............................................................................................................................................12
Tools or guidance which are utilised by managers for ensuring consistency ...........................12
Template 9 ....................................................................................................................................13
Part 1..............................................................................................................................................13
Operational problems that are to faced by managers at Restaurant at Birmingham College of
Food ..........................................................................................................................................13
Part 2 ............................................................................................................................................14
Steps taken to resolve the above stated issues...........................................................................14
Template 10 ..................................................................................................................................14
Part 1 .............................................................................................................................................14
Reflections throughout the practical session at Restaurant at Birmingham College of Food . .14
CONCLUSION .............................................................................................................................14
REFERENCES .............................................................................................................................16

INTRODUCTION
Standard operating procedure can be explained as a combination of varied instructions
that are compiled by an establishment for aiding employees in their routine tasks (Altunay, Elik,
and Gürkan, 2019). It aims to attain efficiency, consistency which aid in reducing
miscommunication and non-compliance in regards with industry regulations. Restaurant at
Birmingham College of Food is taken into consideration for better understanding of standard
operating procedures. This project report highlights an understanding about various operations at
restaurant as well as their efficiency.
Template 1
Part 1
Standard operating procedure
Greetings guest upon arrival
Department- Restaurant services
Issued date- 18 May, 2022
 Use Appropriate Greetings and welcome with them smile
 Use the name of guest whenever possible
 Check for reservations
 Ask from the guests about what type of table they want and for how many people
 Guide the guest to their table
 Introduce yourself and tell the guests about their speciality
Part 2
Standard operating procedures are considered as significant for formulating effective
strategies in order to provide excellent customer experience at varied aspects (Bonadio and
Mimler, 2019). This SOP can be useful for making interactions and satisfying customer needs.
This SOP are relevant for setting customer expectations in a careful manner. It is important for
managers of Restaurant at Birmingham College of Food providing consistent products and
services to their guests in order to maintain their trust and enhance their experience. Through
this SOP feedbacks can be asked by guests which help managers of Restaurant at Birmingham
College of Food in providing better experience to their customers. It is imperative for them to

build excellent customer relationship management in order to enhance their customer
experience. This are considered as relevant as they aid managers of Restaurant at Birmingham
College of Food to provide training and direction to their staff members for catering their guests
effectively. This is also considered as useful for framing budgetary controls and effective
communication channels.
Template 2
Part 1
Food trends and influences
Plant-based meals- Latest food trend which is flourishing in 2022 is diversification of
people's choices towards plant-based products. Adoption of vegan field has become a mega trend
in UK which influence restaurant owners to add vegan products in their menu in order to cater
needs of their customers (Jamshed and Ahmad, 2018).
Multi-purpose hubs- This is become very common to open a hub for supplying veg
boxes, milk and other related products to customers. They essentially develop innovative food
items that goes well with takeaway menus of restaurants.
Online ordering of food- This has become a trend after global pandemic to make food
orders. Takeaway and delivery are also increasing which help customers to have a better
customer experience.
Frozen food- This has also become a trend of buying frozen food which help people to
make the instant and tasty dished without much efforts.
Sustainable operations in producing food- People wants to buy or eat from those restaurants who
have adopted sustainable practices in their operations effectively.
Tailored nutritional support- People are now have better understanding regarding their
dietary practices and their health (5 consumer behaviours that are reshaping food, beverage and
supplement innovation. 2022). This has help people to choose their food products as per their
dietary needs.
Part 2
The three identified trends are plant-based food, frozen food and online delivery services.
After global pandemic, people's choice are diversified towards plant-based and vegan products
for maintain their dietary needs. Customer preferences are considered as important for making

the use of vegan and plant-based products in making them as trend. Frozen foods provides tasty
and instant cooking dishes to their customers which help which help in making them trends
(Konopelko, 2019) . Online delivery system provide ease to customers by having food while not
going anywhere.
Illustration 1: Screenshot for vegan menu
Source: The Restaurant Times. 2022

Template 3
Part 1
Critique of menu and dishes of Restaurant at Birmingham College of Food
Menu of Restaurant at Birmingham College of Food is bifurcated into three aspects
which consisting of lunch, dinner, and wines. Their menu is white in colour with attractive fonts
but it is not compelling which can influence guests to lure for something. Menu engineering can
be understood as study which essentially encompasses of profitability as well as popularity of
dished presented in menu (Law, Smith and Cornelsen, 2022). They provide a variety of food
dishes which are segregated into starters, main course and desserts. Their menu contains a
recommendation which provides a warning to customers that is make order by having insights
about their allergies. Their menus are bifurcated effectively and has a perfect combination of
varied types of dishes which are nutritious as well as tasty. Menu pricing is also affordable and
are designed in a manner which provides vegan products as per customers preferences. Their
food dishes like Chocolate Ganache and Passion Fruit Tart are considered as their plow-horse
which are considered of low profitability but these are popular among diners. Their menu is
classy and sophisticated in its approach however they can make improvements in their font size
and patterns which help them to attract their customers in an effective manner.
Part 2
Improvised menu of Restaurant at Birmingham College of Food
Restaurant at Birmingham College of Food
Table d’Hote menu
Choice of Appetizer
Cosmic Walnut Salad
Vegan Tomato Flatbread
Spicy Baked Cauliflower Bites
Choice of Entree
Spinach Pithivier
Crispy King Prawn
Crispy Calamari

Chicken Parmigiana
Choice of Dessert
Chocolate Ganache
Vanilla Fruit Tart
Custard Pie
Brie Crackers
Strawberry cheese plum cake
Possible food allergies can be derived from soy as well as nuts which are used by chefs of
Restaurant at Birmingham College of Food in cooking of vegan dishes.
Template 4
Part 1
Layout of the kitchen staff at Restaurant at Birmingham College of Food
These are jobs which are essentially concerned with kitchen staff of Restaurant at
Birmingham College of Food which essentially concerned with preparing, cooking, storing and
using of varied equipments.
Chefs and other related staff has to prepare and cook dishes which they pass on to waiters
in order to make them to reach to guests who have ordered them (Palczak and et.al., 2019).
Kitchen staff of Restaurant at Birmingham College of Food use their space diligently which led
them to perform their task in an effective manner without any sort of mess.

It has been recommended to managers of Restaurant at Birmingham College of Food to
use automated ways like robots which will help them to reduce manual practices as well as
probable errors. It is advisable for them to use measuring cups at their bars which can reduce
their wastages. They can also adopt sustainable practices in serving to their guests by using
recyclable utensils.
Part 2
Recommendations for the layout of kitchen staff at Restaurant at Birmingham College of Food
Kitchen area of restaurant is considered as inevitable part which has the capabilities of
managing the success of an organisation (Papageorgiou and et.al., 2018). It is important for
managers of Restaurant at Birmingham College of Food prepare a detailed inventory list that will
aid them to make ensure about using fresh products in an effective manner. It is recommended to
them to make a proper as well as effective collaboration among their kitchen staff members in
order to streamline all the process effectively.
Template 5
Part 1
Leadership styles that are being followed at Restaurant at Birmingham College of Food
Leadership styles are undertaken by leaders at Restaurant at Birmingham College of Food
in their kitchen are transformational and democratic aspects. Transformational leadership style
can be understood as a technique which pushes the followers to make their efforts in bringing
innovative practices (Richardson McSweeney and Spence, 2022). It is concerned with
developing employees into leaders for creating valuable changes at the workplace. In relevance
with Restaurant at Birmingham College of Food, managers use this leadership style as it led
them to motivate their staff to bring innovative practices. This can be disadvantageous for
Restaurant at Birmingham College of Food as it led immense pressure on employees on bringing
something different. Second leadership style is democratic one which is used by managers of
Restaurant at Birmingham College of Food for providing an enough scope to their employees to
present their ideas. This style does not provide guarantee that solution provided will be effective
or not.

Part 2
Motivational techniques that can be used at Restaurant at Birmingham College of Food
Motivational techniques which are considered as significant by managers of Restaurant at
Birmingham College of Food are as follows:
Providing effective feedbacks- Managers of Restaurant at Birmingham College of Food
provides feedbacks to their employees on a constant basis which led them to make improvements
in their performance.
Providing effective briefing- It is essential for managers to provide proper briefing to
their employees which can reduce the chances of errors in an organisation (Školník, Haman,
and Čopík, 2021). Accurate briefing relevant work experiences help them to keep their
employees motivated.
It is imperative for managers of Restaurant at Birmingham College of Food to have an
understanding about motivating factors of their employees in order to segregate among monetary
and non-monetary aspects.
I think that transformational leadership style is more capable in managing employees in
an effective manner. Through this more innovations in regards with food items can be bought at
Restaurant at Birmingham College of Food.
Template 6
Part 1
Evidence of organising team members at Restaurant at Birmingham College of Food
Evidence in relation to organising team members in an effective manner are as follows:
Proper instructions should be given to employees in order to manage them in an
effective manner. It is imperative for managers of Restaurant at Birmingham College of Food to
provide proper instructions in order to reduce the probabilities regarding errors.
Use of SOP- Standard operating procedures can be used by managers of Restaurant at
Birmingham College of Food which help them to formulate proper process for any activity.
Pre-service briefing- Managers of Restaurant at Birmingham College of Food have to
provide pre-service briefing to their employees in order to cater diverse needs of their special
guests.

Part 2
Challenges faced by managers in maintaining overall staff performance at Restaurant at
Birmingham College of Food
In relevance with Restaurant at Birmingham College of Food, managers provides proper
instructions to their employees. However, they face challenge in making employees to work
accordingly as per their given instructions. This led them to hamper the productivity of their
team members. SOP can be framed by Restaurant at Birmingham College of Food but their
execution is essentially dependent on team members. This can deteriorate their overall
performance in significant manner.
Template 7
Part 1
Identification of key legislations for running a food and beverage outlet
Varied key legislations which needs to be make compliance in relation with running a
food and beverage outlet are as follows:
Food standards Act, 1999- Main purpose of this law is to establish a food standard
agency which overlooks the matters relating to protecting public health of their population (Key
regulations. 2021).
Food Safety act, 1990- Main responsibilities of food and beverage outlet under this act
are to protect food products from any malfunction or unfair practices. They have to advertise
their products with proper labelling without adopting any kind of misleading.
Food Safety Order, 1991- Under this law, restaurant owners have to follow varied laws
and regulations and make compliance with them in order to run their business in an effective
manner.
General food law- Under this legislation, it is imperative for owners running a food and
beverage outlet to follow the guidelines in relevance with safety, traceability, labelling and
many more.
Food safety act, 1990- Under this legislation, regulations concerned with inspection,
seizure, disclosure, power to obtain information from food and beverage outlet and many more
are covered.

General food Regulation, 2004- This act is amended and used in place of Food Safety
Act, 1990. This is concerned with making organisations compliance with food safety standards
in an effective way (The General Food Regulations 2004. 2021).
Food hygiene regulation, 2006- Under this, food and beverage outlet have to take care of
not adopting any practice of providing harmful food products to their customers .
Food safety and hygiene England Regulations, 2013- Under this legislation, regulations
are made for local authorities that they have to interrupt in ensuring that local business are not
compiling with framed legislations.
It is imperative for managers of Restaurant at Birmingham College of Food to make
compliance with all the related rules in a strategic manner.
Conduction of risk assessment at Restaurant at Birmingham College of Food
In order to perform risk assessment in an effective manner, it is essential for managers of
Restaurant at Birmingham College of Food to gain insights about following aspects:
Identification of hazards- Managers of Restaurant at Birmingham College of Food have
to identify the hazards related to kitchen which consists of handling of equipment.
Determining who can be harmed- At the next stage, it is essential for managers of
Restaurant at Birmingham College of Food to determine that from their equipments, their staff
can get hurt.
Evaluation of the risk and determine control measures- At this stage, risk is
determined by managers of Restaurant at Birmingham College of Food and control measures are
to developed that is proper training should be provided to kitchen staff.
Review risk assessment- It is desirable for managers to review their control measures for
reviewing their risk assessment effectively (Srivastava and Gupta, 2021).
Template 8
Part 1
Tools or guidance which are utilised by managers for ensuring consistency
In order to achieve quality standards in an effective manner various tools and guidelines
can be used by managers of Restaurant at Birmingham College of Food which are mentioned
below:

Recipe specifications- This can be used by managers of Restaurant at Birmingham
College of Food in order to ensure consistency in their dishes provided to customers. This would
help them to retain their customers for a longer period of time (Tanda, 2018).
Observation of work environment- Managers of Restaurant at Birmingham College of
Food can observe work environment which help them to oversee how work is going on and to
check consistency of their operations in an effective manner.
Asking for feedbacks- It is imperative for managers of Restaurant at Birmingham
College of Food to ask for the feedback and make modifications as per their choices in a
strategic manner.
Template 9
Part 1
Operational problems that are to faced by managers at Restaurant at Birmingham College of
Food
Operational problems faced by managers at Restaurant at Birmingham College of Food
are mentioned below:
Slow service- This is an operational problem facing by managers of Restaurant at
Birmingham College of Food is due to improper training to their staff members. This can hamper
their brand image and can decrease the number of visitors in a significant manner.
Long waiting time for bill- This issue faced by managers of Restaurant at Birmingham
College of Food due to lack of automated practices.
Availability of food and beverage- This operational issue is faced by managers of
Restaurant at Birmingham College of Food due to unavailability of raw materials in a strategic
manner.
Unachievable customer expectations- They are providing excellent customer
experiences to their customers. However, due to unavailability of raw materials, they are not in a
position of satisfy their customer expectations in an effective manner (Vignani, Scali and Liò,
2022).

Part 2
Steps taken to resolve the above stated issues
In relevance with Restaurant at Birmingham College of Food, it is important for them
tom collaborate with relevance suppliers which help them to solve the issue of unavailability of
food and beverages. It is imperative for managers of Restaurant at Birmingham College of Food
to use automated practices which can solve the issue of long waiting for bill. Through this,
managers can sent an automated bill to their guests and receive payments through online mode.
Template 10
Part 1
Reflections throughout the practical session at Restaurant at Birmingham College of Food
I have learned varied things in this practical session at Restaurant at Birmingham College
of Food which helps me to critical evaluate my strengths as well as weaknesses. I got an
understanding about my strengths which consist of problem-solving skill, excellent
communication skills. I also gain insights regarding my weakness which essentially includes lack
of organisation and management skill. I learnt that for running a food and beverage outlet, I have
to take care varied aspects such as compliance with legislations, adoption of leadership styles,
solve problems regarding operations. I also learned that teamwork is very important for in
managing a business organisation in an effective manner. It is essential for me to enhance my
team working and organisation skills in order to perform effectively in future. Through this, I got
the knowledge about professionalism which is a biggest factor that needs to be taken care of by
me while deciding my career path. This practical session consists in regards with Restaurant at
Birmingham College of Food is considered as a learning module which provides me an immense
knowledge.
CONCLUSION
From the above report, it has been assessed that it is imperative for managers of food and
beverage establishments to make an effective compliance with government legislations in order
to avoid any expansive litigation processes. It is desirable for managers to maintain consistency
in their products and services which aid them in retaining their customers for a long time. Risk

assessment can be described as a practice which is used by organisational managers in
identifying varied hazards and determining the control measures in an effective manner.

REFERENCES
Books & Journals:
Altunay, N., Elik, A. and Gürkan, R., 2019. A simple and green microextraction procedure for
extraction of morin in food and beverages using ionic liquid. Food Analytical Methods.
12(8). pp.1747-1758.
Bonadio, E. and Mimler, M., 2019. Brexit Implications for Geographical Indications of Food and
Beverages. European Intellectual Property Review. 1.
Jamshed, M. and Ahmad, S., 2018. Niche Marketing of Date Palm based food and beverages as
health products. Journal of Economic Cooperation & Development. 39(2). pp.49-67.
Konopelko, M., 2019. Augmented reality packaging in food & beverages industry.
Law, C., Smith, R. and Cornelsen, L., 2022. Place matters: Out-of-home demand for food and
beverages in Great Britain. Food Policy. 107. p.102215.
Palczak, and et.al 2019. Sensory complexity and its influence on hedonic responses: A
systematic review of applications in food and beverages. Food Quality and Preference.
71. pp.66-75.
Papageorgiou, and et.al 2018. Literature update of analytical methods for biogenic amines
determination in food and beverages. TrAC Trends in Analytical Chemistry. 98. pp.128-
142.
Richardson, S., McSweeney, L. and Spence, S., 2022. Availability of Healthy Food and
Beverages in Hospital Outlets and Interventions in the UK and USA to Improve the
Hospital Food Environment: A Systematic Narrative Literature Review. Nutrients.
14(8). p.1566.
Školník, M., Haman, M. and Čopík, J., 2021. Do Free Food and Beverages Bring People to the
Political Meeting? The Survey Experiment of Attendance-Buying. Political Studies
Review, p.14789299211047333.
Srivastava, R. and Gupta, P., 2021. Research on unhealthy food and beverages advertising
targeting children: Systematic literature review and directions for future research.
Australian Journal of Management, p.03128962211059579.
Tanda, A., 2018. The food and beverages stock performance during and after the 2007-2011
crisis. International Journal of Business Performance Management. 19(3). pp.280-288.
Vignani, R., Scali, M. and Liò, P., 2022. Molecular Markers and Genomics for Food and
Beverages Characterization. Journal: Handbook of DNA Profiling, pp.889-909.
Online:
5 consumer behaviours that are reshaping food, beverage and supplement innovation. 2022
[Online] Available through:
<https://www.newfoodmagazine.com/article/156213/consumer-behaviour-trends-to-
watch/>

The Restaurant Times. 2022 [Online] Available through: <https://www.posist.com/restaurant-
times/restro-gyaan/vegan-cafe.html>
Key regulations. 2021 [Online] Available through: <https://www.food.gov.uk/about-us/key-
regulations>
The General Food Regulations 2004. 2021 [Online] Available through:
<https://www.legislation.gov.uk/uksi/2004/3279/made>