Food & Beverage Operations Management PDF

FOOD & BEVERAGE AND EVENTS MANAGEMENT operations  FOOD AND BEVERAGE OPERATIONS Food and beverage (F&B) operation refers to the management and execution of activities related to preparing, producing, and serving food and beverages in various establishments, such as restaurants, cafes,...

FOOD & BEVERAGE AND EVENTS MANAGEMENT operations  FOOD AND BEVERAGE OPERATIONS Food and beverage (F&B) operation refers to the management and execution of activities related to preparing, producing, and serving food and beverages in various establishments, such as restaurants, cafes, bars, hotels, and catering services. types of food 1, Commercial Food Service service The main goal of commercial food service operations is to provide food and beverage to customers for profit and create positive operations guest experiences. 2. Non-Commercial Food Servicce Noncommercial food service, prepares and serves meals as a secondary support service to educational institutions and other organizations. 1. Purchasing Food and functions of food Beverage The primary function of the F&B operations is to provide food and beverages to the consumers; thus, it is important for them to find reliable sources. 2, Planning Menus and In menu planning, food preferences of consumers play a key role. A well-planned menu beverage operations can stimulate the revenue and attract the consumers to return. 3. Maintaining Daily Operations Overall, maintaining daily operations in the F&B industry is essential for providing a positive customer experience, optimizing efficiency, ensuring consistency, and driving profitability. 4. Food Service Hygiene functions Hygiene is a key element for an eating joint. Reputation of a restaurant is made based on its menu and hygiene. of food 5. Beverage Control and Beverages refer to drinks either alcoholic or non- alcoholic. beverage 6. Cost Control and Budgeting operations Cost control and budgeting are important aspects of organizational management and can be approached differently depending on the behavioristic or traditional approach to control.  Cost Control there are two basic approaches to control -- BEHAVIORISTIC APPROACH and TRADITIONAL APPROACH. behavioral traditional approach approach Traditional control is measurement of The behavioristic approach is based on the performance with that desired or deemed motivation of people towards the best attainable. interest of their employer. ESTABLISHMENT OF STANDARDS OR GOALS MEASUREMENT OF PERFORMANCE. COMPARISON AND ANALYSIS CORRECTIVE ACTION MEAL EXPERIENCE FACTOR The main aim of food and beverage operations is to achieve customer satisfaction. In other words, to meet the customers’ needs.  NEEDS THAT THE CUSTOMERS MIGHT SEEK PHYSIOLOGICA L the need to sate one’s appetite or quench one’s thirst, or the need for special foods PSYCHOLOGICAL such as diabetic or vegetarian. the need for enhancement of self-esteem; fulfilling life- style needs; the need for variety; as a result of ECONOMIC advertising and promotion. the need for good value; rapid, fast service; a convenient location. CONVENIENCE as a result of being unable to get home (shoppers, SOCIAL workers) or attending some other event (cinema, going out with friends or business theatre); the desire for someone else to do the work; colleagues; attending a function in the physical impossibility of catering at home order to meet others. (weddings and other special functions). FACTORS DESCRIPTIO food and beverage Nof foods and beverages, choice, Includes the range on offer availability, flexibility for special offers and the quality of the food and beverages. The level of service sought will depend on the needs level of service people have at a particular time. level of cleanliness and This factor relates to the premises, equipment and staff. hygiene perceived value for Customers have perceptions of the amount they are money and price prepared to spen atmosphere of the This factor takes account of issues such as design, decor, establishment lighting, heating, furnishings etc. assets and tips for managing Food and Beverage Operation in the Hospitality Industry key aspects 1.PHYSICAL ASSETS This includes the physical infrastructure of the of asset establishment, such as the building, kitchen equipment, furniture, and fixtures. managemen t in F & B 2. INVENTORY This involves tracking and monitoring the stock of ingredients, beverages, and other supplies. 3. FINANCIAL ASSETS 5. INTELLECTUAL PROPERTY This refers to the financial resources of the Intellectual property assets in F&B operations F&B operation, including cash, investments, include trademarks, recipes, branding, and and accounts receivable. proprietary processes. 4. HUMAN RESOURCE 6. TECHNOLOGY AND INFORMATION Managing human resources involves SYSTEMS recruiting, training, and retaining skilled staff Managing technological assets, such as point- members. It also includes scheduling shifts, of sale systems, inventory management managing labor costs, and ensuring software, and online ordering platforms, is employee satisfaction and productivity. crucial for efficient operations. additional tips for Managing Food and Beverage Operation in Hospitality Industry UNDERSTAND YOUR TARGET AUDIENCEn EMBRACE TECHNOLOGY FOCUS ON QUALITY ENCOURAGE FEEDBACK AND RESPOND TO IT KEEP YOUR MENU FRESH TRAIN YOUR STAFF PAY ATTENTION TO INVENTORY PRIORITIZE HEALTH AND AND COST CONTROL SAFETY  EVENTS MANAGEMENT OPERATIONS Event management is the process of planning and hosting a variety of public and private events for social or business purposes. They may be large-scale or small-scale events and can include business conventions, training seminars, industry conferences, trade shows, ceremonies, parties, concerts, festivals and press conferences.  Coming up with a workable aspects of concept for the event event Planning a marketing strategy manageme Writing and finalizing the script for the event nt Working on the audio-visual production Planning, organizing, and hosting an event is Obtaining necessary permits complex, requiring event managers to manage creative, technical, and logistical for hosting the event elements. Here are key duties for successful event management: Getting insurance  Selecting and booking a Ordering food and drinks venue Designing the floor plan for Hiring security for the event booths and other facilities Complying with health and Creating emergency safety standards contingency plans Contacting and negotiating service Coordinating the event rates with various vendors Inviting speakers and Controlling the event entertainers Arranging transportation and Monitoring the end of the accommodation for guests event and closing the event  planning skills skills for These can include determining the event budget, developing the event schedule and selecting the event venue and activities. Planning and considering all possibilities is crucial for the event's subsequent success. manager s Event managers must have organization skills An event manager is responsible for organizing and managing all aspects of an event, from small specific skills to cope with the parties to larger gatherings. They ensure profession's demands. everything runs on schedule, handle details, and prepare for contingencies in case of issues. communication skills The event management role requires direct communication with vendors to hire and negotiate services. Event managers coordinate service providers, address client concerns, and manage marketing needs. Clear verbal and written communication is essential to prevent costly misunderstandings. interpersonal skills Event managers need excellent interpersonal skills to coordinate with diverse teams, work well with different personalities, and resolve conflicts in tense situations. multitasking skills Organizing an event involves managing various elements like lighting, stage construction, seating, and booth setup. Event managers need multitasking skills to oversee these tasks and ensure everything coordinates effectively. creative and problem-solving skills Event managers often face unexpected challenges during events that must be resolved quickly to maintain the schedule. They need to identify urgent issues and explore various solutions with minimal backlash. To achieve this, they should adopt open-minded and creative thinking instead of rigid approaches. negotation skills Event managers need to hire caterers, decorators, and lighting contractors, as well as arrange programs with speakers and entertainers. They must possess strong negotiation skills to secure necessary services while staying within budget, understanding their business's value to enhance bargaining effectiveness. technological skills Technological skills are necessary as event managers must use event management software to manage all event-related data, from email marketing to event websites, registrations, attendee surveys and venue sourcing.  CHALLENGES & OPPORTUNITIES Underestimating the Budgeting complexity Newer event planners often face complex challenges Budgeting for events is challenging. Avoid due to numerous details. They may underestimate overspending by getting written quotes with planning time or the need for early commitment. To locked-in pricing and planning in advance to avoid issues, it's essential to plan ahead and seek prevent surprises assistance if necessary. Lack of creativity Flying without a net Work-related events should be creative to avoid A major budgeting mistake in event planning being dull. To ensure excitement, hold brainstorming is not preparing for unexpected expenses. sessions with your team and draw inspiration from Always include a cushion in your budget to past successful events to generate fresh ideas. cover unforeseen costs like allergen-free meals or extra transportation.  CHALLENGES & OPPORTUNITIES Timing Uniqueness and innovation Events have many moving parts, so staying Attendees often participate in events as part of their organized is key. Break down your plan into routine, so lacking originality can make your event smaller tasks and create a timeline to avoid monotonous. To stand out, leverage creative ideas feeling overwhelmed and keep clients updated on from your brainstorming sessions to present unique progress content and innovative experiences. Audio visual failures and Audience technical issues engagement Avoid awkward AV issues during presentations by Engaging your audience is essential. Encourage scheduling time for the AV team to do a run-through participation through questions, Q&A sessions, and and having trained staff on hand to handle problems. breakout groups. Boost social media interaction with This ensures smooth presentations and preparedness public hashtags and photo opportunities, like a red carpet in front of your speakers. backdrop, to foster connections and promote your brand.  CHALLENGES & OPPORTUNITIES Contingency planning Event planning improves with experience by using strategies like creating timelines, preparing backup plans for weather or Attendance tracking cancellations, and obtaining staffing quotes. This proactive approach Track attendance during registration to inform meal prep, helps manage unexpected challenges. accommodations, and budgeting. If attendance is lower than expected, adjust the venue size to avoid Client satisfaction underutilized spaces, and monitor cancellations to Clients evaluate you on the entire planning process, not just the prevent overspending on meals. event. To ensure satisfaction, maintain communication and provide updates using an event checklist aligned with your timeline, keeping clients informed about all details.. Regulations and legalities Understanding event rules is vital for conference Venue and vendor selection planning, especially during COVID. Laws differ by state Selecting venues and vendors for events can be challenging due and county concerning restrictions, liquor sales, and to competition and advance bookings. Building strong noise levels. It's important to know these legalities and relationships with key vendors helps ensure smooth events and industry regulations before selecting a venue. can lead to better pricing and availability.  turning event management challenges into opportunities Gaining insight Networking Finding great vendors Surveying attendees will Hosting a successful, When you approach each help you fix any potential enjoyable event can do event carefully, you’re snags and plan an even more for your brand than highly likely to form strong better event in the future. you might even be able to relationships with vendors conceive of! who work well with you.  10 TIPS FOR IMPROVING EVENT MANAGEMENT SKILLS set clear start planning now objectives Set clear objectives for the event, either by Confi rm event details early, ideally up to a collaborating with an event planner or year in advance, to secure venues and take working directly with your client. Make these advantage of early-bird vendor specials. goals specifi c and numerical, such as the Flexible agreements are crucial, as early number of cars the parking staff should outreach can save time, money, and stress. move per hour or how many questions to Utilize event planning surveys for essential include in a Q&A session. information and refer to a checklist for guidance.  10 TIPS FOR IMPROVING EVENT MANAGEMENT SKILLS negotiate with mobalize your vendors networks Every event is unique, so many vendors off er Event management relies on networking. custom services with fl exible pricing. Maintain close contact with preferred venues Determine your budget fi rst, then propose a and vendors, as well as former colleagues and quote that’s 5-10% lower. This allows room volunteers. Leverage your social network to for negotiation while keeping you within quickly build eff ective staff and volunteer budget and potentially saving money. teams when needed.  10 TIPS FOR IMPROVING EVENT MANAGEMENT SKILLS be an early do a run through adopter Don’t shy away from new event technology. Every event, whether a major performance or a To get ahead, embrace innovative changes school award ceremony, needs a run-through. that advance the event experience. Schedule a rehearsal a week before the event with staff , volunteers, and presenters if possible. This allows time for signifi cant program changes and ensures everyone is prepared. Test all technology during the rehearsal.  10 TIPS FOR IMPROVING EVENT MANAGEMENT SKILLS learn from every listen to event participants After each event, hold a debrief with your Don’t leave participants, staff , or volunteers team to discuss what went well and what hanging after the event. Follow up with each didn’t. Include critical staff , all staff , or both group via email a week later, including a link staff and volunteers to gather impressions and to a feedback survey that gathers actionable suggestions while the event is still fresh in advice with specifi c questions for each group. their minds.  10 TIPS FOR IMPROVING EVENT MANAGEMENT SKILLS follow up with let every event change everyone you Don’t leave participants, staff , or volunteers Use feedback from participants, staff , and hanging after the event. Follow up with each volunteers to implement positive changes after group via email a week later, including a link each event, addressing any ineffi ciencies in to a feedback survey that gathers actionable your event management style. advice with specifi c questions for each group. Thank You! presented by Group 3