FOOD & BEVERAGE

OPERATIONS
Assessment-1
Contents
Introduction ............................................................................................................................................ 2
Food and beverages operation ............................................................................................................... 2
Food and beverages operation cycle .................................................................................................. 2
Types of food and beverages operation ................................................................................................. 3
 Fine dining ................................................................................................................................... 3
 Buffet ........................................................................................... Error! Bookmark not defined.
 Cafe ............................................................................................. Error! Bookmark not defined.
FINE DINING ............................................................................................................................................ 3
Styles of food and beverages operation using SWOT analysis ........................................................... 4
Characteristics of fine dining .............................................................................................................. 4
Service system of fine dining .............................................................................................................. 4
Styles and levels of fine dining ............................................................................................................ 5
key factor influencing the selection .................................................................................................... 6
Fine dining including cost implications ............................................................................................... 6
Buffet .................................................................................................................................................... 10
Swot for Buffet .................................................................................................................................... 7
Characteristic of Buffet ....................................................................................................................... 8
Service system, styles and levels ........................................................................................................ 8
Key factor influence Bufffet ................................................................................................................ 9
cost implication for Buffet .................................................................................................................. 9
Cafe .......................................................................................................... Error! Bookmark not defined.
Swot for cafe ....................................................................................... Error! Bookmark not defined.
Characteristics of cafe ......................................................................... Error! Bookmark not defined.
Key factors influence Cafe ................................................................... Error! Bookmark not defined.
Cost implication ................................................................................... Error! Bookmark not defined.
Conclusion ............................................................................................................................................. 10
Bibliography .......................................................................................................................................... 14
Introduction
This assessment helps me to understand the different food and beverage operations. In this assignment,
I am going to explain different techniques to make the customer satisfies with the service. I am going to
explain the food and beverage operation including fine dining, buffet and centralized catering. These all
services are explained keeping in mind the following points SWOT, characteristics, service and cost
implementation.

Food and beverages operation

Food and beverages means a lot of activity that includes the analysis of business results from purchasing
raw materials to consumption and most importantly, future policies. Also, food means food which is
breakfast, lunch, dinner and breakfast. In addition, beverages mean all liquid products such as beer,
wine, spirits, coffee, tea, soft drinks.

Food and beverages operation cycle

(https://images.app.goo.gl/WM7jCSXL4tzVcGWT6)
Types of food and beverages operation discussed
 Fine dining
 Buffet
 Centralized catering

FINE DINING
Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such
restaurants features higher-quality materials, with establishments having certain rules of dining which
visitors are generally expected to follow, sometimes including a dress code.
Fine dining establishments are sometimes called white-tablecloth restaurants, because they traditionally
featured table service by servers, at tables covered by white tablecloths. The tablecloths came to
symbolize the experience. The use of white tablecloths eventually became less fashionable, but the
service and upscale ambience remained
Apart from that, they have a good quality of food and a proper menu for restaurant like wines, lunch
and dinner, alcohol, etc. Plus, service is different from other like staff describe whole menu without
notes, holding the chair for customer, describe wine list to customer and served food in plates

Fine Dine restaurants focus on customer experience, outlet ambience and presentation. Customer pay
for signature dishes prepared by talented chefs and served with complete finesse. High-end dining is
synonymous with 'small plating' and 'degustation menus' Atmosphere.

(https://s13473.pcdn.co/merchant/wp-content/uploads/2014/10/518502325.jpg)
Study of fine dining operation using SWOT analysis

Strength WEAKNESSES
 Well trained and groomed staff: In fine  Many competitors in area: nowadays,
dining, we need good trained staffs competition is seen in all area.
which enhances service to customer.  Menu: menu is fixed in fine dining.
 Strong management team: Mostly, party or meeting of business is
management is necessary in every organised there, so menu is choice as
work. Team work is must in fine dining. per formal meeting
 High quality food: Quality of food is  Cost: cost of fine dining is costly as per
always good in fine dining. other service.
OPPORTUNITIES THREATS
 Financial market: they can borrow their  Competitions
credit from market easily because of  Economic factor
reputation of fine dining business.  External changes like government,
 Formal code: business activity is politics, taxes etc.
generally held on formal place, where  Switching option
fine dining service provide them food
as well as formal atmosphere for
meeting
(www.slideshare.net, n.d.)

Characteristics of fine dining

For a good fine-dining restaurant, there are many characteristics to look out and these things
are make the best and perfect restaurant.

1. Serving high quality food

When people walk through the restaurant doors, they are expecting to enjoy their meal. A good
restaurant does not compromise when it comes to serving great food. Setting high standards
when it comes to the food quality is vital and it is important to ensure that customers get the
same quality every time. Good serving quality and tasty food will earn a restaurant a good
reputation, causing customers to make return visits. A good restaurant will have a highly
experienced chef, who prepares meals using the best, high quality ingredients to ensure
consistency.

2. The dining experience

Apart from serving good food, customers look for a good overall experience when they visit a
restaurant. When you go out, you want to know that you are eating in a clean environment and
getting the best service. A great restaurant will ensure that the wait staff help to enhance the
guest experience through being courteous and maintaining a great attitude. The servers need
to be knowledgeable about the cuisine, something very helpful when you love exotic cuisine!
Addressing issues promptly and making sure that the food and drinks get to the customers in a
timely manner is important.
3. Restaurant cleanliness

Restaurant cleanliness is essential and it will determine whether customers enjoy the dining
experience. No one wants to eat in a place that is dirty as it reflects badly on the overall service.
Keeping the space clean is not something the management can take lightly as it can have very
serious consequences. Cleanliness will help to avoid potential issues such as illness. Creating a
good impression is very important and a clean space will encourage people to sit and anticipate
a great meal. All areas must be kept clean and this includes the front and back of the
restaurant, restrooms and employee areas.

4. Menu with variety and Choice

When visiting a fine dining restaurant it’s reasonable to expect a menu with variety and choice.
Although excessive choice can create its own confusions, it’s important to have a menu which
offers a good selection and variety of choice to accommodate a range of tastes and pallets.
Also, for returning customers it’s nice to be able to try different menus as you return to a
restaurant. Here at Play fairs you’ll find our menus are packed with a wide variety of options for
you to consider. It’s worth mentioning that customers can always ask restaurant staff for
tips/advice on meal selection and also to request there meal to be cooked in a certain way.

5. Atmosphere

For the ultimate fine dining experience it can’t be just about the food and drink, the
atmosphere is also highly important too. Here at Play fairs we’ve worked hard to create a cozy
friendly environment, incorporating vintage with all the modern conveniences which we know
our customers enjoy.

(https://qr.ae/TZDqCm)

Service system of fine dining

Most upscale dinners will include 5 courses, encompassing an appetizer, soup, salad, entree,
and dessert. Many formal restaurants practice the open hand service method, which means
that a server's arms are never to be crossed in front of a guest, and food is always served from
the guest's left side.. Plate will be rotated when being served so that the protein of good is in the front
of customer. (www.webstaurantstore.com, n.d.)

Styles and levels of fine dining

Good food has a higher level of service than other services. Employees serve food directly to the
customer on a plate and wine is also served, holding a chair for women and explaining the menu to the
customer without a note. The styles of service are used as fine food which means that the food is served
on the left side and the food is served first to the women. Good food is the best option for the business
man where he can talk with 3 to 4 guests. All things are properly decorated such as chairs, tables etc.
The O Bar and Dining restaurant is one of the best restaurants as per Trip Advisor. Where mostly guest
give those 4.5 rating. Most of the customer appreciates their food. (www.tripadvisor.co.nz, 2019)

Key factor influencing the selection

 Service
 Atmosphere
 Location
 Food and wine
 Behaviour of staff
 Not last but least Food cost

Fine dining including cost implications

Pricing for restaurants is flexible and a difficult task for every job. Fine dining restaurants are profit
oriented and this is easily seen in policies. Also, they have to spend huge amount of money to invest in
good food service

 Food and beverages:

Quality of food is awesome in fine dining and owner must purchase food fresh and serve the
fresh food to the customer. Plus, they must store a variety of wines to their store, because
customer can demand any wine which is common or unique.

 Asset:
Owner must make a restaurant at a good location where everyone can visit easily and
availability of parking facility with less traffic problem. They must make the interior formal with
good decoration like chairs, tables, reception, painting, colour of walls, clothes of table and
chairs, and so on. Plus, which song is played in background because everything would be formal
in fine dining restaurant.
 Staff:
Restaurant has experienced staff like waiter and chefs. Waiter for serving food and explain the
menu without notes. Wine is also explained by proper way and served in a way because wine is
expensive from other and all customers need knowledge about wine which they are going to
drink. Secondly, chefs have a good experience and skills in making and serving food to plate,
because mostly customer like get their food in proper way with their taste.

Buffet
A buffet is a system of serving meals in which food is placed in a public area where the diners
serve themselves.[1] A form of service à la Françoise, buffets are offered at various places
including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-
can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets
usually have some hot dishes, so the term cold buffet (see Smorgasbords) has been developed
to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils,
but a finger buffet is an array of foods that are designed to be small and easily consumed only
by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc.

(neatplaces.co.nz, n.d.)

SWOT for buffet

SWOT analysis of Country Buffet analyses the brand/company with its strengths, weaknesses,
opportunities & threats. In Country Buffet SWOT Analysis, the strengths and weaknesses are
the internal factors whereas opportunities and threats are the external factors.

Strengths
 Diverse menu of food and
beverages
 Excellent experience for customers
and Family friendly ambience
 Special offers each day to keep the
consumers interested
Weaknesses
 Limited brand awareness as
compared to big restaurants
 Lesser geographic presence is also
affecting profitability
  Affordable prices for unlimited food

Opportunities
 Healthier ad multi-cuisine menu
options
 More customer engagement
through online forums
 Expansion into newer geographies
would help the brand grow
Threats
 Threat from established
competitors and new entrants
 Rise in prices of raw materials can
affect profitability
 Unfavourable Govt. regulations can
affect business

(https://www.mbaskool.com/brandguide/food-and-beverages/10007-country-buffet.html)

Characteristic of Buffet
Buffets allow guests to customize their dining experience by providing an array of options to
choose from. Some are referred to as "All You Can Eat" restaurants, and most feature a theme,
such as buffets that specialize in Chinese or Indian food. Below are common characteristics of a
buffet:

 A selection of food at a fixed price

 Food on buffet bars from which guests serve themselves
 Modest to extensive selection (might include salad, soup, appetizers, hot entrees, dessert,
and fruit)
 Could feature one cuisine or multiple
 Usually a casual, yet elegant decor
 $$

(https://www.webstaurantstore.com/article/353/types-of-restaurants.html)

Service system, styles and levels

Foods are attractively arranged on the table and classified according to the proper sequence
require for a good setup. The buffet table also contains dinner plates and saucers which are
placed strategically to enable the guest to pick up them quickly then proceed to serve
themselves food at their choice.

It all will depend upon type of Buffet. Some kinds of buffet are as:

 Sit down buffet.

 Fork buffet.
 Display Buffet.
 Cold buffet.
 Finger buffet ,etc
Buffet table setting:

(www.hospitality-school.com)

Key factor influence buffet

 Location
 Consistency
 Relationships with community
 Keep relevant
 Marketing (cafesuccesshub.com, 2019)

Cost implication for buffet

Cost of buffet is depending upon various thing:
 Business concept
 Location
 Your menu
 Your choice of coffee shop equipment
 Labour costs
 Your legal costs
 Marketing choices
 Your design/build out and construction costs
 Furniture
 Any additional or unique costs based on your situation
 Cost incurred before profitability (coffeeshopstartups.com, 2019)
Café
A café is a type of restaurant which typically serves coffee and tea, in addition to light
refreshments such as baked goods or snacks. The term "café" comes from the French word
meaning "coffee".
A café setting is known as a casual social environment where you can find people
reading newspapers and magazines, studying, or chatting with others about current events. It is
known also regarded as a place where information can be exchanged.
A café is sometimes called a coffeehouse or a coffee shop or tea shop in English, a café
in French and a bar in Italian. (Cafe or café is the common spelling used in English, French,
Spanish, et al. however the word is spelled "caffe" in Italian.) It shares some characteristics of
a bar and some characteristics of a restaurant given its selection of foods and beverages served,
but is distinct from a cafeteria which is a type of restaurant where customers can choose from
many dishes displayed on a serving line. In some countries, cafés are designed to more closely
resemble restaurants whereby offering a range of hot meals and possibly licensed to
serve alcohol. Most British cafés however, do not sell alcohol likely due to the
prominent pub culture.

(neatplaces.co.nz, n.d.)
Swot for café
In the below table there is example for a café. I am choosing a Shawty's Espresso to clear this topic.
This café is in 26 Elliott St, Woolloongabba QLD 4102, Australia.

(retrospectcafe.weebly.com, n.d.)

Characteristic of café
Music: The music song of café is important to café because customers have different choice, so we have
to play song as common, which makes our café reputation good. Mostly cafes prefer jazz music and
calm music. If café choice wrong music for café, café sales would be down.

Setting arrangement and Wi-Fi service: The seats in the café is comfortable for guest. Some guest like
chairs or some others life sofas, etc. Plus, internet connection is a positive point for customer, internet
connection should be free and fast.

Atmosphere: Theme of café should be simple and specific with good layout of chairs, tables and
decorations. Air conditioning is main point in the atmosphere, temperature of café should be
match by the outside. We can’t make temperature too cold for customer or too hot.
Reception: the café should have reception with phone service where they can call their staff and
guest can call anyone if they want to. Moreover, phone service gives positive point to café,
because nowadays online order or takeaway service is trending nowadays.

Menu: café has to choice variety of menu for customer, café has two important things one is
coffee and snacks, café has to perfect in both. Café bean should be fresh. In addition to coffee,
most good café has a variety of pastries and sandwiches. Every cafe, however, should have
sandwiches, bagels, cupcakes and the like in their menu. In addition to coffee, cafes should also
offer non-caffeine drinks.

Customer: café should have all customer like students, tourist, business man, employees.
Because student can come only school days, tourist will come only on holidays time, if they have
variety of customer, that makes their café safe. (bestlocalcafes.wordpress.com, n.d.)

Service system, styles and levels

Café use medium level of service mostly for their café, mostly café prefer self-service for customer.
Customer must go to the counter and bring his food from there.

They use fast casual dining service in café where customer must follow this step for taking their order.
Step begins from stand in line and end up with eat at table

 Stand in line
 Order from a cashier at the counter
 Order from a cashier in line
 Build your own meal
 Pay for food
 Take to go
 Eat at a table

Key factor influence café

 Location
 Consistency
 Relationships with community
 Keep relevant
 Marketing (cafesuccesshub.com, 2019)

Cost implication for café

Cost of café is depending upon various thing:
 Business concept
 Location
 Your menu
 Your choice of coffee shop equipment
 Labour costs
  Your legal costs
 Marketing choices
 Your design/build out and construction costs
 Furniture
 Any additional or unique costs based on your situation
 Cost incurred before profitability (coffeeshopstartups.com, 2019)

Conclusion
High, medium, and low contact services are also the interesting theory in critiquing between
these restaurants. By choosing their ideas as a fine dining restaurant, they offer high contact
services to maximize guest’s satisfaction in table service as well as low contact service in the
booking system. Again, The Altitude has a better rating in table service as The Dining Room is
often understaffed in peak events, so staffs take longer to meet guest ‘s need. Last but not
least, the consumer decision-making process which guests research, make the selection of
service items, and review about the services. Guests may be available to search all the
information about the menu, restaurant’s ambiance, and view for making their selection.
According to Trip Advisor and Zomato, The Altitude and The Dining Room are in the top-rated
fine dining restaurant which guests express their post-purchase thoughts. All-you-can-eat
buffet is a popular meal-serving system for people who want a wide variety of food and like to
eat a lot. In order to understand the linkages of the attributes, consequences, and values for
people dining at all you-can-eat buffets, this study uses means-end chain method to conduct in-
depth interviews with 50 all-you-can eat buffet consumers. Results from hierarchical value map
(HVM) show that “food quality”, “variety”, “environment”, “price” and “food quantity” are the
most important attributes. At the consequence level, “worth more than its cost”, “affect
appetite”, “health”, “a feeling of satiety”, “revisit” and “delicious foods” are the major benefits
for buffet consumers. Finally, “happiness”, “satisfaction” and “sense of value” are personal
values that buffet consumers most want to pursue. According to the research results, we
suggest that buffet restaurant practitioners should provide delicious foods at a reasonable price
and pay more attention to their food quality and food variety, thus creating consumers’ feelings
of “worth more than its cost” and “happiness”, which in turn increase consumers’ revisit
intention to go to all you-can-eat restaurants.
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