Managing Profitable

Food and Beverage

(F&B) Operations
Block Week Delivery
 Is F&B Management an Art or a
Science and Is Food an Art Form?
• Culinary arts and
gastronomy - history
• Sensory Elements and
Taste Sensations
• The Science of
Cooking
 F&B Markets

• F&B in the hospitality industry

• Pleasure, leisure or necessity?
• Hotel F&B - Dead or alive?
• Average spending power
• Complexity in F&B Operations
 The Meal Experience and the
Consumer
• Consumer
expectations
• Elements of the Meal
Experience
• Benefits of creating a
memorable Meal
Experience
 Innovation in F&B Operations;
• The importance of
innovation and
creativity
• Whose responsibility?
• Can creativity and
innovation be taught?
• Hands on Kitchen
Creativity Session
Differentiation and Standardisation –
good or bad?
• Why differentiate?
• McDonaldisation?
• Replicating concepts
(chain restaurants)
• Independents and
chains
Media influence and reviews – impact
on profitability
• Traditional restaurant
reviews and the critics
• On line reviews and
social media
• Legal challenges
• The role of media in
forming customer
attitudes towards F&B
 Understanding F&B Productivity;
• Measurement of • Food Supply Chain
productivity and Key Management/Procurement?
Performance Indicators • Menu Development?
(KPI's) • Menu Engineering
• Food Production and
Service Operations
 Culture and Cuisine in the Global
Marketplace
• Globalisation of the • Internationalisation of
Culinary Arts the restaurant
• Local versus Global
 Lessons from History –
The Future of F&B
• Current Trends (consumer, • Corporate Social
environmental, ethical, Responsibility (CSR)
technology) • Sustainability in F&B
• Future of the restaurant? Operations
 Assessment

Task No.* Short Description of Task Word In-module

Task Weighting Count retrieval
% available
1 Critical Literature 40% 2000 Y
Review
2 Critique of a F&B 60% 3000 N
Operation. Simr
Restaurant Simulation
 Assessment - Restaurant Critique
• A hands-on, on-line restaurant simulation;
• Controlling a virtual restaurant
• Develop your own strategy
– Fine Dining / Premium to
– Basic diner / cafe, your choice
• Work in Teams of 2
• Competition - who dares wins!
• N.Dinsdale@shu.ac.uk