Managing Food And Beverage Operations Assignment Sample

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Managing Food And Beverage Operations Assignment

Assignment part one

Different types of business within the food and beverage industry

  • According to Purpose
  • According to Market
  • As per Ownership Structure
  • As per Service Capacity
  • As per Service Type

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In the UK there are many types of food and beverage businesses such as fast service restaurants, traditional restaurants, brasserie, and many more. The entire food and beverage sector in UK is segregated between five main categories for acquiring knowledge on functionality. On the other hand, the brasserie industry produces beer. The brasserie industry is known for its top quality of services and they have a fine dining environment (Raimo et al. 2020). The Themed industry in the UK produces meals, menus, cakes, chocolate.

  • Red meat, seafood
  • Alcoholic beverage
  • Cake, menu, ice cream

The bistro industry produces and delivers products such as cake, menus, ice cream, alcohol, and many more to their customers with high-quality services. They cook food at normal cooking temperatures. Bars and pubs are another food and beverage industry where they provide alcoholic beverages to their customers. Through providing alcoholic beverages their income is approximately 66 -71% per year.

The different rating systems used for the food and beverage industry

  • Michelin stars
  • Good products
  • Two stars rating

For the beverage and food industry, the different rating systems have been used through different sectors such as Michelin stars, rosettes. In order to rate the restaurant, Michelin stars are named as a rating system. Whether the company delivers the quality of products, the company can achieve three stars and this gives a 1 to 3 rating on the scale. Moreover, 1 star means the company provides very good quality food and beverages for their consumers. Two stars mean excellent cooking strategy (Long et al. 2018). Through two stars the restaurant can attract many customers and can increase their profit. The restaurants that are involved with hospitality service can achieve three stars.

  • Food Hygiene Rating System
  • Customer Satisfaction rating System
  • Ambience Improvement Scheme

Currently, restaurants in food sector uses rating scheme for measuring the current performance and improvement requires. Food Hygiene, Customer satisfaction and infrastructure improvement are the three prime areas focused by internal management to rate performance. Moreover, this rating is for those restaurants who maintain all responsibility to prepare food. 1 to 3 stars have been provided through the measuring of the high culinary merit of the restaurant.

Current and future trends affecting the food and beverage businesses

  • UK breakfast Market is growing rapidly.
  • Adults are more inclined towards out-of-home food outlets.
  • Customers are preferring more dairy products and vegetarian options
  • UK food manufacturing companies launched varied vegan products.

Health and wellbeing has become common in Spain as a result restaurants within food sector are started improvising the menu card. This ensures to provide more nutritional food to the customers. Moreover, this has become a new trend in US and restaurants are focusing in this factor for attracting more customers. Starting from breakfast to dinner adults of UK are highly inclined towards going out and enjoy preferable food. Hence, food sector provides better free choices to customers.

How current and future trends affect the food and beverage business

  • Growing pressure from customers’ end for sustainable products
  • Food manufacturing by automation
  • Health claims towards manufacturing and packaging
  • Evolution in supply chain for minimizing rising cost.

Transparency is the reason that affects the food and beverage business. In order for consumers to demand transparency is most important because of higher product labels. Ethics and value have affected the foods and beverage business because in 2018 many customers focused on the products they want to buy and the food and beverage company cannot decide their vision and mission. The current and future trends in food sector supports that growing pressure from customers’ end has forced restaurants to manufacture or provide sustainable consumable items.

How different types of food and beverage businesses have adapted to their trends

  • Future trend is to adopt options that help in minimizing food waste.
  • can increase delivery options through using apps
  • customer service complaints, late delivery, missed opportunity

Different food manufacturing companies and restaurants are adopting methods to minimize food waste by using recycle materials. Micro plastic contaminating food containers are being avoided for delivering consumable items. As per Angelia et al. (2020) in order to meet business goals, the various food and beverage businesses can adapt their trends in such processes such as in order to confirm freshness the business can focus on seasonal produce, the restaurant can add vegetarian options in their menu, the restaurant can gain sources from natural firms. The business industry can focus on a variety of menus and short menus where they can reduce food waste. The food and beverage industry can increase delivery options through using apps such as caviar, swiggy, zomato (Lawrence et al. 2018).

Reference list

Angelia, N. and Toni, N., 2020. The Analysis of Factors Affecting Dividend Policy in Food and Beverage Sector Manufacturing Companies Listed in Indonesia Stock Exchange in 2015-2017. Budapest International Research and Critics Institute-Journal (BIRCI-Journal), pp.902-910.

Long, T.B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands. Journal of cleaner production175, pp.82-95.

Raimo, N., de Nuccio, E., Giakoumelou, A., Petruzzella, F. and Vitolla, F., 2020. Non-financial information and cost of equity capital: An empirical analysis in the food and beverage industry. British Food Journal.

Crini, G., Lichtfouse, E., Chanet, G. and Morin-Crini, N., 2020. Applications of hemp in textiles, paper industry, insulation and building materials, horticulture, animal nutrition, food and beverages, nutraceuticals, cosmetics and hygiene, medicine, agrochemistry, energy production and environment: A review. Environmental Chemistry Letters18(5), pp.1451-1476.

Lawrence, M.A., Dickie, S. and Woods, J.L., 2018. Do nutrient-based front-of-pack labelling schemes support or undermine food-based dietary guideline recommendations? Lessons from the Australian Health Star Rating System. Nutrients10(1), p.32.

Bucak, T. and Yi?it, S., 2021. The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. International Journal of Hospitality Management92, p.102682.

Akyazi, T., Goti, A., Oyarbide, A., Alberdi, E. and Bayon, F., 2020. A guide for the food industry to meet the future skills requirements emerging with industry 4.0. Foods9(4), p.492.

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