Food and Beverage Management: Critical Elements Driving F&B Outlet Systems

Introduction

Providing food and beverage away from home is one of the primary roles of the hospitality sector and the entire economy. Zhang, Bai, and Lu explore that the functioning of the Food and beverage industry has “diversity as the driving force” (19). The sectors outlets include public and private sector initiatives which exist as small autonomously owned to substantial international corporations overseeing international brands which transformed from prison services to serving the prestigious global hotels. The study explores critical elements that drive F&B outlet systems.

Discussion

Characteristic and Role of Food and Beverage Management:  Food and beverage manager has both “implicit and explicit objectives and roles of facilitating the firm’s continuous success, manager’s wellness and career continuity”( Zhang, Bai and Lu 23).The F &B management depicts attributes variableness, continuous transformation, and volatility which are the personal elements of the hospitality managerial responsibility.  Nevertheless, every managerial duty connects with a specific management function. For instance, a restaurant manager could speak to clients to obtain reality on the offered services to report on client satisfaction. The manager could also identify weak areas limiting efficiency and initiate a suitable training program.

Importance of Consumer Needs and Experience in the Modern F &B Outlet: The modern society has an abundance of food and beverage outlets which offer a wide range of 24-hour services and products depending on the type of service outlet. According to Zhang, Bai, and Lu, the “services offered include the drive-through service of fast meals during which the clients access their purchase without leaving their vehicles and pick-up points as food accessibility happens within a short time”(32). For instance, an airport lounge is an excellent outlet with a diverse menu for the morning, lunch-time, and evening meals with warm and cold refreshments, salads, main foods, and the sweet confection. It also offers an additional environmental atmosphere of soft instrumental music, soft lights, official moods that creates an appealing feeling for having meals at leisure and resting in a regulated surrounding.

The general Layout of the Airport Lounge F&B Outlet: The outlet has an embodiment of the proper architectural design of F&B for the preparation, presentation, and service towards optimizing hence skyrocket the productivity.   The Airport Lounge F&B outlet kitchen location should be “far away from the customers; the store would have large fridges, cupboards with numerous shelves and lockers which connects to the kitchen” (Zhang, Bai and Lu 35). More so, the pantry the area where the F&B products are prepared ready to serve) exist between the kitchen and the dining section. Restrooms could strategically be near the entrance or away from both the entrance and dining section

Analysis of the Source and Function of the Menu: The term menu refers to the detailed order of beverage and foods with their orderly prices. It is the responsibility of the food and beverage service business to prepare the menu and keep the clients posted on the availability of different food and beverage products. A professional menu associates with features such as clear and realistic details comply with food safety and nutritional business policies, meet client expectations and comply with quality business standards.  Furthermore, Zang, Bai, and Lu state that the menu needs to consist of “honesty in the description and taste preparations, and consistent firmness with the production and service facilities of the business” (43). Restaurant Revenue Management analysis involves three stages namely 1). Setting an average (budget): Management needs to examine the prevailing and coming market tendency and foresee the expenditure. The management inputs determine the outlook of the budget. 2). Assessing real state (Revenue Statement): The F&B management must keenly observe the common state F&B Services as they take to account the fixed costs namely asset taxes, rents and variable costs in the name of music and entertainment, advert and material costs. 3). Synthesis of variables (profit and Loss): F&B management could also work out the difference, identify the contributing factors and utilize suitable policies.

Menu Engineering:  The management should also ensure that they calculate the balance between high and low food cost items as well as promoting products to help realize the set target. For instance, “the cost per portion availed from yield assessments done on the primary ingredients of the menu item help to generalize the cost of preparing the product” (Zhang, Bai and  Lu 50). Recipe Standardization: Preparation of professional and quality meals for commercial purposes must base on factors such as the general product synthesis checklist which includes doneness, aroma, and taste of the ready mean, color, garnish, presentation, and appearance, alike and serving portion. Additionally, the must be an assessment of the F&B product for safety against use as well as the weekly review of the product variation regarding the date, problem, product name, merit, and suggestion.

Food Production Methods: Food Production Methods: The utilization of the conventional method such as the traditional parties approach entails that the food is purchased uncooked, very limited food firs to the convenience or suitable class of meals.  The infrastructure is for the “receipt and keeping of products, the cooking, preparation holding and serving the meals as well as the dishwashing equipment” (Zang, Bai and Lu 31). Additionally, the convention production with suitable foods happens through the utilization of planned production system. The method which initially used fresh and raw meals would transform the cost of labor, space, equipment, and customer. Another important method is the centralized production methods which entail the subdivision of production and service sections of the food movement system regarding time and place. The method requires that the produced food goes through the serving point in batches or might be pre-portioned and channeled to a ready-to-serve state.

Conclusion

The new F &B outlets embody numerous strategies to facilitate the continued business life and proficiency hence the utilization professionalism to cater for and satisfy the multi-cultural population of clients. Additionally, the F & B outlet control systems refer to digitized appliances initiated to aid an administrator to view the flow of activities hence prepare the appropriate budget for realizing profits and addressing the client needs.  Moreover, qualitative Hygiene is one of the critical requirements in the F&B outlet as it enhances environmental and customer wellness hence catering for the diverse multi-cultural consumers. The F &B outlet business life depends on suitable hygiene policies. Conclusively, quality leadership styles, high standards of moral and behavioral conduct throughout the outlet supply chain drives the multi-cultural business environment in the F&B outlet.