Management Research Paper on Review of Recent Development

Review of recent development


Food and beverage service operation in the modern days have undergone significant improvement in terms of the quality of beverages, food, and other services offered. As a result, demand for skilled manpower in the sector has seen professionalism increase significantly, aided by improvised development and training, which has increased the understanding of the service providers on the needs of the customers. Unlike the situation in the past, currently, the principal determinant aspect that influences customers’ choices and preferences is the quality of the service offered by the provider as opposed to quantity ( 2011, p.76).

The industry of hospitality and catering mainly creates fortune through servicing and nourishing guests. In most cases, the producer of interchange for wealth is either immaterial or the service process for which the commodity was received would have an influence on the apparent quality of the commodity acquired (Comen 2003, p. 47). The service provider is considered as part of the commodity being presented to the customer as customer gratification depends on the balance between the service provider and the service itself. (Fearn 1973, p. 215).This research reflects on the current industrial practice, featuring points of view and information relevant to management of beverages and several aspects of food, taking into consideration several approaches that would be useful to both food and beverage experts and students.

This research aims at providing relevant information for those likely to be involved, or those already involved in numerous levels of management of food and beverages. It also strives at satisfying the wider needs of students studying for an array of qualifications including undergraduate degrees, higher diplomas, and institute of foundation and hospitality. It presents information that meets the needs of experts and students with the thirst for gaining underpinning skills and knowledge to assist them in achieving professionalism within the industry, and lastly, offering support for in-company exercise programs.

This research features various aspects of food and beverage management/ service operations applicable to a wider scope in the industrial sector. The content within the research is based on a systematic approach of operations management. A systematic approach to the plan, design, and control of food and beverage operations is proposed, recognizing the need for taking care of operations of food service as operating systems. The research reflects a food and beverage process as compromising four separate though interrelated systems of operation. These systems include food and beverage services as a system of delivery, food productions, food and beverage service system as a customer process, and beverage provision system. The component sections of the four systems are explained including the interrelationship existing between them.

This approach is featured throughout the research documentation basing on the adaptation of the food service cycle with the aim of availing logical presentation of the material. The research will lead us from the business environment and consideration of the business environment and food and beverage operations to the link that exists between the customer and the service or product being served.

4.1 Food and beverage service plan for a hospitality event within an agreed budget

            For a well-planned food and beverage service for a hospitality event within a given budget, the service provider should be well accustomed with the financial processes involved within the operation, and should be in a position to derive food menus (Cousins 2002, p. 153). The primary financial processes that the service provider has to be well acquainted with include the process involved in purchasing, cost and pricing, and financial statements. In order to be in a position to device menus, the planner will have to be well equipped with the factors influencing assembly of food and beverage menus and dish selection, dish recipes, beverages, menu and recipe considerations(Green 1978, p. 65).

            An event’s menu comprises of three major classes: foods, beverages, and desserts. The food category will constitute jack-potatoes with vegetables, chips and fresh salad, rice, fish, and fresh salad, and finally battered chicken fillet with chips and salad. On the other hand, of the beverage menu, inclusive constituents include tea and coffee, mineral water, orange juice, and beer. Finally, desserts would comprise of apple cake, ice-creams, and fruit salads (Mukherjee 2006, p.171).

4.2. Implementing planned service, maintaining standards of quality and health, safety, and security

The trends in customer satisfaction with respect to hospitality events have changed greatly as compared to what they were in the past. A hospitality event like an end of term celebration, maintaining quality and health standards, and safety and security are key to customer satisfaction as most customers are often after quality as opposed to quantity. Quality standards constitute preparation of food and beverages, service and production planning, presentation and cooking, and setting and maintaining of standards (Gillespie 2001, p.57). The quality of the products and services is the major determinant of the event’s success (Gillespie 2001, p.57).

Quality examines the level of standards maintained, education and training of the staff providing the services to the customers, the source of the food being prepared and its quality; food should be acquired from quality suppliers and include proper storage. Temperature rations for the food should be maintained at throughout, observing proper procedures for handling the food i.e. safe procedures that will prevent cross contamination. The utensils used must also observe high level of hygiene in order to circumvent contamination of the food (Wood 2000, p. 114). The safety and health of the services offered form part of the most critical issues in any event. For this case, the safety of the equipment and premises has to be ensured to evade accidents. The staff also has to examine the possibility of any risks and hazards and should be acquainted with the necessary training for handling accidents. Ensuring proper health and safety measure put in place will decrease the probability of danger befalling the guests (O’Fallon 2011, p.93).

Cumulatively, all these factors would increase the level of respect on health and safety procedures, which will in turn result to reduction in cost of insurance for the event. Finally, the level of security assurance for the customer would be critical. An event’s level of security is a vital factor to its success. All guests will always want to stay safe while enjoying the event. Enhanced security will increase the satisfaction level of both staff and guests, as they would be assured of their protection and safety. An event that is set in a secure environment would have a marketing advantage, as the penalty cost will have been reduced (Cousins 2002, p.78).

4.3 Evaluating factors that determine the success of the service, making recommendations for improvements

The success of the service is determined by a number of factors. These factors include effectiveness of cost and time, organization and planning of the management, setting standards and quality assurance, and finally, customer satisfaction. Examining the planning and organization of the management, the management is held responsible for the success or failure of an event as it has to select the food service, control of deliveries and storage of food and beverages, and method of cooking. There are quite a number of recommendations to aid the management in organizing a successful event (Green 1978, p.71).

First, the management has to ensure proper, clear, and effective communication with the customers. It also has to ensure that food standards are maintained, and food and beverage hygiene standards are maintained within the department. The satisfaction level achieved by the customers is a critical factor in the determination of an event’s success. Whenever the customer are pleased, the implication for the service provider would be repeated business, high quality of customer referrals, and positive image on the company. This would be worth as it is more difficult to acquire new customers as compared to keeping the old ones (O’Fallon 2011, p.95).

There are several recommendations that would see to it that the level of customer satisfaction is achieved in an event. These include, provision of quality services to the customers before the event, during, and after the event are completed. The customers should also be given personal attention, and the staff should communicate a positive attitude and avoid neglecting a single customer. Assurance on quality and setting standards are also critical in a hospitality event. The service provider should ensure that the customers are served with beverages and food of high quality (Mukherjee 2006, p.175).

In order to improve quality assurance of the services to the customer, the food to be prepared should be obtained from a standard supplier with quality products. The staff employed should also have undergone all necessary and proper training and the standards of health and safety should be observed. The effectiveness of cost and time is to ensure that the company rips maximum benefit in terms of profits. For this case, the manager in charge of the event will have to be cost effective. In order to ensure effectiveness on costs, the manager will have to negotiate with all relevant suppliers for the event and establish a strong relationship with the local business operations (Gillespie 2001, p.59).


            The food and beverage service operation industry in the modern days has undergone significant improvement in terms of the quality of beverages, food, and other services offered. As a result, demand for skilled manpower in the sector has seen professionalism increase significantly, aided by improvised development and training, which has also increased the understanding of the service providers on the needs of the customers. Unlike the situation in the past, currently, the principal determinant aspect that influences customers’ choices and preferences is the quality of the service offered by the provider as opposed to quantity.

The priorities of the industry have taken a U-turn due to changes in the preferences and tastes of the customers. Quality of service and produce offered by the service provider has become a determinant factor for customers in making choices between different establishments. In a nutshell, a proper service provider should be in the equipped with good and proper customer communication skills, build a positive image and reputation for the company, avoid arguments with customers which may arise complaints, major on quality of service delivered to the customers, and see to it that the organizational standards for personal presentations are maintained among others.

References Top of Form

Comen, T., 2003. Case studies in the management of food & beverage operations. Lansing, Mich, Educational Institute: American Hotel & Lodging Association.

Cousins, J. A., Foskett, D., & Pennington, A., 2011. Food and beverage management: for the hospitality, tourism and event industries. Woodeaton, Oxford: Goodfellow Publishers.

Cousins, J., Foskett, D., & Gillespie, C., 2002. Food and beverage management. Harlow, Prentice Hall. Bottom of Form

Davis, B., Lockwood, A., & Stone, S., 1998. Food and beverage management. Oxford [England]: Butterworth-Heinemann.

Fearn, D. A., 1973. Food and beverage management. London: Butterworths.

Gillespie, C., 2001. Food & beverage management mediabase. Glasgow: Scottish Hotel School.

Green, E. F., Drake, G. G., & Sweeney, F. J., 1978. Profitable food and beverage management. Rochelle Park, N.J.: Hayden Book Co.

Mukherjee, A.,2006. Food and beverage management. Delhi: Isha Books.

O’Fallon, M. J., & Rutherford, D. G., 2011. Hotel management and operations.

Wood, R. C., 2000. Strategic questions in food and beverage management. Oxford: Butterworth-Heinemann.