Technological Advancements in Food and Beverage Management Report

This report delves into the impact of technological advancements within the food and beverage industry. It highlights the positive and negative impacts of technology, including improvements in appliances, preparation, and service, leading to enhanced efficiency, temperature control, and hygiene. The report discusses how technology has reshaped customer service, encompassing mobile ordering, self-service kiosks, and autonomous delivery systems. Furthermore, it addresses the industry's shift toward environmental sustainability through waste management and the use of technology to improve food quality and consumer transparency. The conclusion emphasizes the importance of technology in streamlining processes, enhancing customer experiences, and promoting accountability within the food and beverage sector, while also acknowledging the potential workforce displacement that may arise from these advancements.

Running head: FOOD AND BEVERAGE MANAGEMENT
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Food and Beverage Management
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Food and Beverage Management
Introduction
Technological advancement in the food and beverage sector has brought both positive
and negative impacts. Some of the new enhanced technological improvements which have been
undertaken in the sector include designing and developments of the improved appliances.
Technological improvements have also been carried out in the preparation and serving of meals
providing effective processes of developments, temperature and energy control, and also better
ways of improving hygiene in the workplaces with faster and flexible services (Barrows &
Powers, 2008). The technological developments in the recent times have reshaped how the
services in the restaurants are carried out; this includes how they get to serve their customers and
means of receiving their finances from them. The businesses have incorporated new and reliable
technologies to ensure there is effectiveness and create new experiences for their customers.
Recently, the technology advancements have also led to positive impacts in the food and
beverage sector. Technology has been used in restaurants to elevate their engagements with the
consumers when delivering their services to them. Additionally, there have been autonomous
vehicles which have been used both ground and air to deliver food to those ordering them even if
they are at home or wherever you may order them from (Bourlakis & Weightman, 2008). For
ordering and payments, technology has facilitated mobile ordering, Facebook ordering options,
and self-service kiosks.
For the front and back of house, technology has been used in providing the customers
with high-quality services and an experience which makes them even want to come back again.
Restaurants have increasingly become environmental friendly due to the latest technologies. The

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improvements include the use of devices such as the automatic converters in the conversion of
waste oil from the deep fryers and into the biodiesel fuels which have been used in powering of
vehicles. Restaurants have also used technology to maintain better quality cooking oil, filtering
of fresh oil, connecting food with charities, and also food banks to use wastes responsibly.
Due to the extensive data which is available on the internet, the consumers are
increasingly becoming more and more demanding on the quality of services they are supposed to
be getting. There has led to the increased focus on the food sustainability, organic food, and shift
in the ingredients which are being consumed by individuals. Technology has helped in this area
and has provided the consumers the flexibility to adapt to the changing of eating habits.
Conclusion
The introduction of new technologies in the food and beverage industry has ensured there
are efficient services which are undertaken to the consumers and also in food production. This
includes in carrying out of different processes which include cooking, delivering, preparation and
serving. Robots have also been used occasionally in most of these tasks and the activities which
require consistency, speed, sanitation control and those having repetition tendency on the process
(Guerrero et al., 2009).
Some of the restaurants have known the significance of investing in the new technologies
and innovations to get themselves ahead of their competitors. The technologies for example;
chatbots and online services ordering have simplified and made it easy for the consumers to
order their services online. Some of the most recent innovations such as the Say2eat technology

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have integrated to the restaurant's existing systems to make the ordering and the processing
systems to be easy. Artificial intelligence is also another latest technology which has led to
significant impacts in the beverage and food industry.
Another technological advancement such as the supplier management software in the
food and beverage management has been useful in analyzing data over the consumer behaviors
and enhanced transparency in the businesses. Technology has also provided a framework for the
continued growth of food and beverage products around the globe (Mahalik & Nambiar, 2010).
The advancement of digital technology has made it easier for consumers to be aware of the food
they consume and their conditions by ensuring there is optimal transparency in the industry.
Generally, it is evident that technological advancements in the food and beverage sector
have immensely changed the way most of the businesses in the food and beverage sector in the
world. This has, in turn, led to the improvements in the overall operational efficiencies and
inspired accountability within the business operations. Technological changes in the food and
beverage industry are wide-reaching, and most of the impacts are positive. Technology, however,
is likely to replace the workforce in hotels and those in hospitality difficult to keep up with the
new advancements.

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References
Barrows, C. W., & Powers, T. (2008). Introduction to Management in the Hospitality Industry,
Study Guide. John Wiley & Sons.
Bourlakis, M. A., & Weightman, P. W. (Eds.). (2008). Food supply chain management. John
Wiley & Sons.
Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans,
S., ... & Scalvedi, M. L. (2009). Consumer-driven definition of traditional food products and
innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52(2), 345-354.
Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems
and technology. Trends in food science & technology, 21(3), 117-128.