Student Name:

Student ID :

Unit/Module :

Programme :

_______________________________________________________

Nelson College London

1
 MBFO

2
Contents

Introduction:....................................................................................................................................6
L01 Explore the food and beverage industry including different styles of food and beverage
service outlets, rating systems and current industry trends.............................................................7
P1 Explore different types of business within the food and beverage industry, profiling a
chosen business within each area of the industry........................................................................7
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally..............................................................................................................................9
Food safety rating:....................................................................................................................9
Food standard agency:..............................................................................................................9
Alcohol rating...........................................................................................................................9
P3 Discuss the current and future trends affecting food and beverage businesses....................10
Changing customer preferences.............................................................................................10
Mergers and acquisition:........................................................................................................10
Food safety:............................................................................................................................10
Digital Transformation:..........................................................................................................10
Food sustainability and corporate responsibility:...................................................................10
LO2 Demonstrate professional food and beverage service standards in a real working
environment...................................................................................................................................11
P4 Demonstrate professional food and beverage skills within a food and beverage organization
....................................................................................................................................................11
Food and beverage service in the hotel:.................................................................................11
Leadership skills:....................................................................................................................11
Organizational skills:...............................................................................................................11
Customer Service skills:..........................................................................................................11
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, giving specific reference to the maintenance and cleaning of
equipment...................................................................................................................................13
M2 Discuss the importance and value of having to meet professional food and beverage legal
and regulatory standards on operational performance and the consequences on performance if
they are not adhered to:..............................................................................................................13
Food and beverage law USA:.................................................................................................13

3
 D2 Analyse the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance:.........................................14
Reputation:.............................................................................................................................14
Competitive advantage...........................................................................................................14
Lose customers:........................................................................................................................14
Get marked by the law agency:..............................................................................................14
Losing business:........................................................................................................................14
LO3 Compare the ways that different and food and beverage operations use technology to
improve operational efficiency......................................................................................................16
P6 Compare and contrast different operational and marketing technology for a range of
different types of food and beverage business...........................................................................16
M3 Evaluate how digital technology enhances business performance for a range of different
types of food and beverage businesses to meet business objectives:.........................................16
Efficiency:..................................................................................................................................16
Innovation:.................................................................................................................................16
Brand:.........................................................................................................................................16
Authenticity:...............................................................................................................................16
Innovation:...............................................................................................................................16
New Era of Voice Technology:................................................................................................16
Flow-through Serration:..........................................................................................................17
Increase in AVG Technology:.................................................................................................17
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose.....................................................................................................................18
....................................................................................................................................................18
Mental Factors:........................................................................................................................18
Monetary Factors:....................................................................................................................18
Spiritual Factors:.....................................................................................................................18
Meal Forms:..............................................................................................................................18
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base.............................................................................................................................19
M4 Evaluate the effectiveness of strategies used in a range of food and beverage outlets to
attract and build a loyal customer base......................................................................................19
Upholding Moral Value:..........................................................................................................19

4
 Client maintenance:.................................................................................................................19
Become complex in the native civic:.......................................................................................19
Improve earliest period customer package:..........................................................................19
Up selling Methods:.................................................................................................................19
D3 Critically evaluates the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behavior:......20
Product review:........................................................................................................................20
Internet shopping experience:.................................................................................................20
Product price:...........................................................................................................................20
Information satisfaction:.........................................................................................................20
Consumer trust:.......................................................................................................................20
Conclusion:....................................................................................................................................25
Bibliography..................................................................................................................................26

5
Introduction:

One of the largest in the world is food and beverage hospitality. This sector is going to anywhere
in country such as suburban and domestic area. Many people are connected this food and
beverage hospitality such as food court, lounges, traditional festival, restaurants etc. this types of
business provide better quality and carrying better feedback. All the customer is choose target
market in food and beverage hospitality and this business is eco-friendly environment.

6
L01 Explore the food and beverage industry including different styles of

food and beverage service outlets, rating systems and current industry

trends.

P1 Explore different types of business within the food and beverage industry,
profiling a chosen business within each area of the industry. In the world there are
different types of food and beverage businesses are famous. Now I’ am going to
explain some of the popular business with their advantages and disadvantages
which are given below:

SL. Sector Description Advantages Disadvantages Example

Employer
1 Accor It is a Paris, France Their They are By staff
Hotels based hospitality presence is struggling in
company. It is the perfect online
biggest hotel group according to business.
in the earth. their
segments.

2 Hilton It is McLean, They have a Though they several

Hotels & Virginia based hotel high brand have a good
Resorts company. They perception. brand
possess 15 brands in perception they
different market possess limited
segments. market share.
3 Marriott It is a Bethesda, They research Intention to Several
International Maryland based a lot to get make it
company. competitive worldwide is
advantages. placing a
negative
impact.

4 The It is a Calabasas, They have a They possess a By staff

Cheesecake California based powerful mere
Factory
restaurant company. appearance in international
They manage 210 nearly all appearance.

7
 whole service states of USA
restaurants.
5 Four It is a Toronto, They possess By staff
Seasons Canada based the biggest Their financial
Hotels & company, they have market share. position is over
Resorts more than 100 leveraged.
hotels in different
countries.
6 KFC It is a Louisville, They are the They have a Several
Kentucky based 2nd best in fast high employee
company. It holds food based turnover.
the number 2 rank restaurant.
restaurant chain in
the world.
7 Kimpton Hotels It is a San They care a Their growth By staff
& Restaurants Francisco,California lot about their opportunity is
based restaurant and cusotmers and limited,
hotel. It is one of the employees, especially
biggest chain their internationally.
boutique hotel environement
is extremely
friendly.

8
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally
The different rating system used for the food and beverage industry worldwide is given below:

Food safety rating: All of the countries are conscious about food safety. Many non-govt.
organizations research all types of food who they consume. Certain times they provide food
safety rating according measure.

Food standard agency: some non-government department in UK. Control food quality and
insure human health safety.

Alcohol rating: Alcohol demand depends on different countries and different peoples. Most of
the country follows some rules regulation such as how many percentage use alcohol. Most
company provides free trial for first time use their food and beverage product.

9
P3 Discuss the current and future trends affecting food and beverage businesses
For the growing food and beverage business, there are some opportunities. The current and
future trends impact food and beverage business are given below:

Changing customer preferences: customers always want need new flavors and test about the
product. At present customer choice increase home delivery system and companies try to update
their product good packaging and provide better quality food.

Mergers and acquisition: Most of the companies who have existing food and beverage in the
market. They will produce new flavors and testy healthy product to catch the most needed
position in the target market. These process help the business to get more actual customer but
company have to research and develop a new product according to present and future market
demand.

Food safety: In a research it was found that 75 % United Kingdom are assured about the food
supply. So in that case provide better food safety is one of the main issues.

Digital Transformation: Now customers want product device basis or website basis so
company need to develop their own website. Provide online product service then company earn
more actual customer through digital transformation.

Food sustainability and corporate responsibility: all of customer wants to know the rate of
product and delivery process. Meanwhile sustainable measure may be expensive to operate,
companies should provide better green product and aware of the cost-saving tax credit.

10
LO2 Demonstrate professional food and beverage service standards in a real working

environment

P4 Demonstrate professional food and beverage skills within a food and beverage
organization
Food and beverage hospitality sector is main issue when customer visit restaurants or outlets to
get different friendly environment and food that customer will remember however customer
provide positive word of mouth about service.

Are some of the efforts needed in food and beverage organization?

Food and beverage service in the hotel:

All the Star ranked hotels have many food and beverage hospitality services in their hotel which
is given below:

• Bar

• Restaurant

• Coffee shop

• Lounge

• Room service

Leadership skills: A experience stuff is needed for a perfect business Who is honest about his
work and lead his staff with greatness. Manager has to manage food and beverage better quality,
manage customers, manage staff etc.

Organizational skills: organization skills are the most important for food and beverage
hospitality sector this skill is needed because there are more plan and math is required to perform
in food and Beverage Company. They have to maintain suppliers pricing, work schedule, foods,
beverage, costs, suppliers, pricing etc.

11
Customer Service skills: This skill is one of the important facts of food and beverage sectors. In
hospitality business you have to provide customer a full satisfaction to come back in your
restaurant. That can be done by caring more about customers or guests or potential customer. Get
the more things what they require. A friendly environment, delicious food, gorgeous food design
they are all important thing.

12
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, giving specific reference to the maintenance and cleaning of
equipment
M2 Discuss the importance and value of having to meet professional food and beverage
legal and regulatory standards on operational performance and the consequences on
performance if they are not adhered to:
Most of the business has more issues. It is not easy to implement a business in other country
because Food and beverage hospitality companies also survive some requirement it is quite same
in every country But the rules and regulation are not well to perform better that are given
below :

Food and beverage law USA:

Legal issues in food safety: Food safety is the basic work of food and beverage law, food
adulteration, food poor quality is not safe for every customers. USA is working on making
secure food supply.

Consumer product safety commission (CPSC): This agency work for customer product safety
and for people don’t get unreasonable injury or death. They are ready to protect consumers food
and beverage. In the past 30 years they have worked superbly.

Department of health and human service(HHS): This departments main work is to protect the
health of Americans. They also provide essentia services for those specialy who need it the most.

Food and drug administration: FDA is a agency under the command of HHS, but their work is
very important. Food and drug administraion(FDA) works for human safety.

Food labeling policies: It gives the permission to labeling a poduct and introduce to the market.
This is guide federal food labeling aspects.

If any company does not follow law and order they will have to face bigger issues, it contains
imprisonment or a big amount of penalty or banned their product license.

13
D2 Analyse the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance:

Business is for honest people, they have a lot of problems. Problems more than we ever thought,
but with the best solution. They just want to be found. The food and beverage law in the world to
protect and insure customer’s health. There are bad thing if those are not followed as they
should. There some other criteria in the whole business operational performance

Let’s see what they are:

Reputation: Reputation is the vast asset of a company, reputation can be gain with lots of time
consume but it will not take too many event for you to lose wiling. Any problem regarding your
restaurant will of course impact on its reputation.

Competitive advantage: If the company lose to maintain rules and regulation for food and
beverage law it will lose competitive advantage also affect another competitors will than take the
advantage. It is hard to get the number one position but it is harder to catch that position

Lose customers: if you show bad behavior or bad environment. So, you will lose all of your
customers only the loyal ones may survive this situation. Losing customers mean losing the
business. Customers are the main issue to run a business.

Get marked by the law agency: restaurant did not maintain all the rules and regulations it will
get marked by the law agencies like FDA. They can suspended your license and send you to
court. These agencies are more conscious about their work they are concern about customer’s
health issue.

Losing business: you may lose your business because of not following the rules and regulations.
So, restaurants must follow the food and beverage law.

Food Safety Checklist

Ingredients Source Personal garden herbs
To demonstrate the ingredients
came from a safe and reputable
source, list all the places where
you purchased ingredients for
your dishes?

14
Storage Temperatures Depends on the Product or food
When you brought the
ingredients to your house, note
where these were stored and the
temperatures at which they were
stored?
Personal Hygiene At its best quality
What safety measures did you put
in place to ensure that you
avoided contamination, and
cross-contamination, from your
hands?
Preparation Methods 3 times a day cleaning progress goes on
How did you ensure that your
working surfaces, chopping
boards and cooking utensils were
cleaned and sanitised?
Cooking Expert chef
What cooking methods were
used?
What was the temperature that
the food was cooked to?
Cooling and Storage Take them to refregarator
How did you cool and store the
items that you cooked?
Transportation With truck
When transporting the foods to
the college how did you ensure
that the cold items were kept
cold, and any items transported
hot stayed hot?
Reheating With micro oven
If the items were reheated at the
college, how did you ensure that
they were satisfactorily reheated?
Other Measures Yes, termites killing
List any other Food Safety
measures that your Group took
D2 – Part 1 Outocme was very pleasant
Use the internet to research
companies that been prosecuted
for serving unsafe food, or
causing food poisoning.
What was the outcome for the
Company of this (fines,
imprisonment, loss of customers,

15
etc.)

LO3 Compare the ways that different and food and beverage operations use technology to

improve operational efficiency

P6 Compare and contrast different operational and marketing technology for a range of
different types of food and beverage business
M3 Evaluate how digital technology enhances business performance for a range of
different types of food and beverage businesses to meet business objectives:

There are different types of food and beverage businesses in the market. All of them are actually
producing service to the customers. A lot of thing similar with a business. Marketing is one of
the strongest processes of business. Marketing tools is very important now days. Because our
economic is going fully technology based. Food and beverage hospitality business need
marketing strategy. All of the company is now thinking about their competitive advantage in the
market. There are four forces of marketing operations and technology.

They are given below:

Efficiency: It means international and standardized data.

Innovation: This is general or local data.

Brand: Globally reached missions and trust worthiness also good product review from
customers.

Authenticity: Concentrate on multiple or individual customers.

Below there are technologies trend that are similar to create a fit environment:
Equipment Innovation: Equipment innovation is a most important factors for progress new
innovation new area of work, innovations make the work easy, less costly, and less time
consuming. All company is technologically grown up faster day by day.

New Era of Voice Technology: This is the new era of technology, where the future is fully
automated and easy. Now, voice technology is very interesting. It is a fascinating technology,

16
like voice command technology. Machines are automatic run they just need voice command to
off them go. Even now we have fridge with voice command, robot working on voice command.
Use of voice motion sensor is increasing also.

Flow-through Serration: Companies are trying to catch maximum return. Companies are
retaining beverage and food stocked, numerous operations were taken under to go throw
arrangement system and make the chore simpler. It is like a mechanized place and solution to
transfer around automatically and quickly process.

Increase in AVG Technology: AVG technology is highly used worldwide. It is vehicle that will
take your product one place to another place as soon as possible. It is mainly for house use, not
for long root use. It makes work easier, it can carry heavy instrument very easily. In port areas
they are mainly visible or in big warehouses. They are easy to carry tools for any business.

17
P7 Investigate the factors that influence the consumers’ decision on which food and
beverage outlets they choose

Customers are coming willingly to visit of business area. Normally customer thinks about
restaurant from starvation, but there is many more reason to visit there. Feeling hungry is not the
only reason o visit a restaurant, to change the friendly environment to offer someone a dinner to
have some special moment etc. Restaurant foods are more delicious than our house meal because
experience chefs are making delicious food their and drinks are coming from the Branded food
and beverage. So, it gives a different experience and taste every restaurant you go.

Mental Factors: These factors are like insure food quality, good place of the hotel position,
product necessity etc. Mental issues are very important the matter of buying choice. When
people have been use money they will do everything to cheer up their mind.

Monetary Factors: The fact is customer don’t want to visit a restaurant or other outlets when
they don’t have enough money. People visit restaurant according to their buying power. Most of
us have limited wealth to spend.

Spiritual Factors: In some religion there are some boundaries of eating habit. It depends on who
believes and has faith on. This factors change the whole purchasing habit of a customer mind.
Like in Hinduism cannot have cow meat, in Islam you cannot have pork, in Christianity there is
no such boundaries. So, this is the spiritual factors.

Meal Forms: This factor is depends on food; the form of food can determine the customer. If
customer is looking for chicken wings the first he may think about is KFC because KFC meal is
based on mostly chicken. KFC is brand with that tagline on them.

18
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a
loyal customer base
M4 Evaluate the effectiveness of strategies used in a range of food and beverage outlets to
attract and build a loyal customer base

Food and beverage hospitality are popular through customers, they are friendly upward their
customer and so they want good response normally. There are some ways that can be used to
build a loyal customer base and increase actual and potential customer:

Upholding Moral Value: What you have promised to your customer should be kept. People will
come to your restaurant because they have got these types of advertisement, posters, banners,
pictures of your food. Provide the entire customer them that you have promised to, with better
quality that is possible for your farm. So, they have to uphold their moral value.

Client maintenance: cover up customer should a vital key. Customer are very sensitive so they
need to get well perform form the restaurant. Maintaining customer will impact customers mind
and will set a brand image in customers mind.

Become complex in the native civic: Restaurants can arrange traditional festival football match,
or beach volleyball, or any games for their customers. They can offer food and beverage with
some special discount in this kind of occasion. Customer will be in willing to come here and they
will enjoy the service and will remember it for a long time with positive word of mouth.

Improve earliest period customer package: It can be a part of courtesy, the manager can offer
a discount on the product price, and they can provide something extra to the customer so that
customer should come again. This is very useful strategy when someone is first time in your
restaurant. So, for them the product package can offer something more that they were not
expecting.

Up selling Methods: Customers sometimes get confused in choosing their products or services.
Restaurant stuff can motivate the customer to make his/her buying decision power. Manager
sends a message to the customer on vacation time or special moment. That works as a great push
towards customer satisfaction and come back to restaurant or outlets again.

19
D3 Critically evaluates the impact of digital technology both on the operations of food and
beverage businesses and the significant influence it has upon consumer buying behavior:

Digital technology has a great impact on consumer buying behavior. Because of internet do
everything is in front of your customer. Nothing can be hiding, it’s not possible to fool customers
this days. Digital marketing changes the marketing traditional process. Now, facebook boosting,
youtube advertisement, advertise in websites, sms marketing, email marketing all are under
digital marketing. Let’s see how they are affecting consumer behavior:

Product review: Product review is available in everywhere in online e commerce website where
you search. Anyone can know that product or service either its good or bad. If the maximum bad
review then affect bad still everyone will know where not to go. Product review can affect your
business.

Internet shopping experience: at present Shopping experience in internet is changing day by

day customers buying behavior. Customers are choosing the product just by seeing its online
picture and review and paying for that.

Product price: Customers have price access of any product in the globalization; they know the
real price of products by searching in the similar website. So, they can judge a product from their
home and decide either the price is suitable or not.

Information satisfaction: Customers can get more information from their house than going to
visit the store live. They can get free reviews of that product of service through review or
positive word of mouth. They don’t even need any help to know how to run any product.
Because youtube for that. You will get everything online.

Consumer trust: firstly company has to earn customer trust through their good product quality.
Consumers are not trusting online products now a days, in offline store should better to have an
interaction with the seller you know the store address. In online store you don’t know anything it
can be a spam, can be hacker who is trying to reach. So, for this issues customers are getting
influenced by the digital market.

20
 Your Choice of
Branded Coffee Bar Café/Restaurant Hospitality
Business
Places Visited
Business Name: Business Name: Business Name:

Picture of Star Bucks KFC Radison blue

Establishment
Take a ‘Selfie’ of
your group outside
the restaurant that
shows the front of the
restaurant and its
name in the picture
also

Tariff Board/ Yes

Menus No Yes
Does the business
have a full menu or
tariff board at the
5/10 8/10 9/10
entrance, or above
the counter?
EPOS System
Does the business
have an EPOS Yes Yes Yes
system? What
manufacturer’s name
appears on the
system Terminal?
Does the system look 8/10 7/10 9/10
easy for the staff to
use
Card Reader
Is there a credit card
payment facility? Yes Yes Yes
Does it take
contactless
payments?
Will it accept Apple
Pay, Google Pay, 6/10 8/10 10/10
Samsung Pay and
similar applications

21
Product Display
Are products
displayed in a Yes Yes No
logical order?
Are they attractively
8/10 8/10 6/10
displayed?
Do they look
delicious?
Purchase Boosts
What does the
business do to No No Yes
encourage customers
to purchase, and
tempt them to spend
more?
Are all items
individually priced?
Are there Impulse
Purchase items near 5/10 5/10 5/10
the till?
Do members of staff
up-sell?
Posters/
Advertisements
Are there posters No Yes No
and advertisements?
What are they
promoting?
Are they appealing 8/10 5/10 6/10
and likely to
succeed?
Pricing
Write down four or Yes
more typical items, Yes Yes
and their prices.
Do the prices
represent good value
for money? 3/10 4/10 6/10
Are there any special
offers, discounts,
meal deals, etc.?

22
Repeat Business
What is the business
doing to encourage Yes No No
customers to return?
Are there loyalty
cards available?
Do staff encourage
customers to return?
Are there any
advertisements
promoting 8/10 2/10 3/10
forthcoming events
or soon-to-be-
launched products?
Other Observations
What else have you
noticed, that is No Yes Yes
relevant to the
operation of the
4/10 6/10 8/10
business, during
your visit?
Website/Advertisin
g
Before, or after, your Yes No Yes
visit, go to the
Company’s website
and look at this.
Is it inspiring,
informative and
professional?
Does it provide all
the information that
customers might
need (opening times, 9/10 2/10 9/10
location, menus,
prices, etc.)?
Do they advertise
their business in any
other way?
D3
How might the
business use digital No No Yes
technology to
improve upon the
things that they are

23
already doing?
How would you
employ the
technology
differently if this was
your business?

24
Conclusion:

A consumer is an individual who has different kind of needs. These needs can be biological like
thirst or psychological arising from the need of recognition or belonging. A need can be aroused
to a sufficient level of intensity when it alters a motive. Businesses need to use all the resources
they have, including skills and knowledge. Working in teams enables employees to share their
ideas and expertise. Using the expertise of staff helps the business to develop. Food and beverage
hospitality industry is one of the biggest industry in the whole world. This type of business is
very profitable. Restaurants are place where people go to have a nice moment, to spend some
time with special persons, to have a memory that can stay in memory for a long time. So the food
and beverage hospitality are the dynamic sector to contribute most of the sector and changing
economic environment

25
Bibliography

Abraham Pizam, J. H. (2008). International Dictionary of Hospitality Management. Oxford:

elsevier.

Alan Clarke, W. C. (2010). International Hospitality Management. Bodmin, Cornwall: British

Library.

Andrews, B. (2005). Textbook Of Food & Bevrge Mgmt. Tata Mcgrew Hill Publishers.

Association, N. R. (May 24, 2012). Principles of Food and Beverage Management. London:
Pearson.

Baweja, B. D. (2001). Food and Beverage ( F & B - Management Technology) with Revenue
Management. Chennai.

Bernard Davis, A. L. (Nov 23, 2010). Food and Beverage Management: Xplana Bundle. Elsevier
Science & Technology.

By Bernard Davis, A. L. (2012). Food and Beverage Management. Routledge.

By Dimitrios Buhalis, J. C. (2005). Global Alliances in Tourism and Hospitality Management.

Amsterdam: Routledge.

By John Cousins, D. C. (2009). Food and Beverage Management. Pearson.

By Ron Morritt, A. W. (2012). Segmentation Strategies for Hospitality Managers: Target

Marketing. London: Elsevier.

Comen, T. (2006 ). Case Studies in the Management of Food & Beverage Operations. American
Hotel & Lodging Assn: Educational Institute,.

Cullen, P. ( 1997 ). Economics for Hospitality Management. International Thomson Business

Press.

Gillespie, C. (2001). Food and Beverage Management Mediabase. Elsevier Science &
Technology Books.

Hill, B. K. (2009). Career Opportunities in the Food and Beverage Industry. Ferguson.

Hinkin, T. R. (2006). Cases in Hospitality Management: A Critical Incident Approach. New

Jersey: John Willey and Sons.

K. N. Krishnaswamy, A. I. (2006). Management Research Methodology: Integration of

Principles, Methods and Techniques. Amsterdam: Dorling Kinderslay Publications.

26
Kaye Sung Chon, C. W. (2004). Hospitality Management Education. London: Heisenberg .

Michael M. Coltman, M. G. ( Aug 28, 2000). Hospitality Management Accounting. Wiley:

Business & Economics .

Pizam, e. b. (2005). International Encyclopedia of Hospitality Management. Oxford: Elsevier

Publication.

Rajeshwari, Y. B. (2009). Handbook on Care and Management. Pitam pura, New Delhi: New
India publishing agency.

Tesone, D. V. (2010). Principles of Management for the Hospitality Industry. ELSEVIER.

Wood, e. b. (1999). Strategic Questions in Food and Beverage Management. glasglow:

routledge.

Wood, e. b. (2015). Hospitality Management: A Brief Introduction. London: Sage publications.

27