Smooth Management in the Food and Beverage Industry

  • Category:
    Management
  • Document type:
    Assignment
  • Level:
    Undergraduate
  • Page:
    4
  • Words:
    2716

The food and beverage is a full field that involves a lot. To understand the nature of this industry then it is necessary to comprehend all the involved procedures to ensure that success attained in this industry. To understand all these,we should look into; what the food service industry entails, what is being carried in the whole industry, know the operations that are carried out in the food and beverage industry, how to classify the food services in their own establishment and finally, the types of the of services that are being given out in this industry. All this are an essential part of the sector that should be known for us to have the basics of the whole industry and ensure that the management has been made smooth by those who are running this industry. To ensure the proper administration of any industry then the basics of the sector should be at the fingertips of those who are managing it. Management is one that provides direction in any industry; they are the ones that should determine the quality of services rendered to those who are seeking the services from the industry. By knowing the basics then it is possible that the management can be able to have an overview of what the industry requires and put it in action.

The food and beverage industry are one that is responsible for manufacturing of food and drinks and retailing them to ensure that the consumers can access it. Due to this role, the food and beverage industry are responsible for providing drinks and food is a given to thirsty ensuring that those who are within the economy of the area of operation are satisfied in what they are producing. The various needs of those requiring the services should be the one to be considered most when doing the production and placement of the products in this industry. To ensure that the satisfaction of customers is achieved, it is necessary for the manufacturers to ensure that the following are taken into consideration; the physiological needs which stand for the special need of food items by individuals, the economic level of the consumers who are going to source for the services should be observed. This means that they should get a good return value for the price that they are being charged. The services and the products that are produced by the manufacturers should be one that is social friendly. They should be ones that are easily used instead of having complications when it comes to their consumption. The psychological satisfaction should be looked into to ensure that self-esteem is attained hence ensuring that those who are buying the product are satisfied and convinced that what they are getting out of the products and the services of the industry. Finally, the industry should explore ways that many of those who are using products from this industry should be in such a way that it convinces those who are out there to come in and be able to use these products freely. The industry management should ensure that it is made attractive to ensure that the best labor force is attracted. When best innovative labor force comes in the industry, then it means that the quality of services and products is going to improve. By all the above actions put in place, the industry will is more prosperous (Walsh, 2003, pg 66).

The whole structure of the food and beverage industry should have the following in mind to ensure that the complete cycle. First, the consumer and the whole market should be understood before the manufacturing and placement of the products is done. Secondly, the policies should be put in place to ensure that proper governance of the industry implemented. When policies are put in place, it will be able to outline how things are done and ensure that there is streamlining. Third, the industry management should be able to analyze demand on the ground. By analyzing the way demand, the management will be able to understand which products are necessary at a particular time and what quantity will be able to satisfy their consumers. When analysis pf the demand is made it means that it’s easy for the management to have a lot of relevancy hence maximizing profitability. On top of that, the designing and planning of the whole industry are some of the factors that are essential when it comes to the growth of the industry. Planning will give a roadmap of the industry it will enable the industry to progress procedurally without having a coalition between different programs. When it comes to designing of the industry, this will make it easy for the industry to accommodate its growth strategy got out of the plan that has been laid down. Apart from the above, provisioning is also another important factor that needs inclusion. Provisioning involves the allowance of new innovative procedure be accommodated in the industry as they will keep on making the industry better. When it come to food and beverage industry, then it is expected that problems will be arising periodically making it necessary to have provision. Management in this industry should have an appetite of the provision as it will be a plus to the whole industry in improving things that regard from management to production and service provision. In addition to this, production and service are some of the major areas that should carefully guide. When production is efficiently done, then it will save the industry a lot of costs. Apart from costs, the production will ensure that superior and quality services are produced by the whole industry which means that they are going to command very high prices in the market. When it comes to production, the management should take a close observation on how it will be able to control. On the other hand, services provided should be customer centered. When the consumer receives the services that satisfy them, then it is possible that they will keep on coming back to receive this services. The quality of services should always be at the top to ensure that they are recognized in the market to be the highest regarding quality. In addition to the above, the management should look into the control of costs and revenues. Those who are practicing cost control should use the legally accepted methods. When costs are controlled, then it means that profitability and productivity within the industry are going to be improved. Costs form a very important part when it comes to production. Therefore, it is important advanced methods and innovative ways of control be employed to ensure that they are kept low as possible. On the other hand matters concerning revenue should be well be controlled. In fact, the best financial management practices should be employed to ensure that the daily activities of the industry smoothly runs without any problem. Lastly, the management should be in the constant process of monitoring of the consumers, enquiring about the satisfaction and areas where they have not been satisfied yet hence making it possible for them to be in a position of making improvements. Where they will have compliments, they will perfect even more (Price, 1994, pg. 56).

Good management in this industry should be in a position of determining the following; seat turnover, revenue per a member staff, departmental profits, complaint levels, sales analysis, productivity index, the ratio of food and beverage sales to total sales, stock turnover and level of repeat business. All this are going to enable a good management to take a good course of action in cases there is weakness leading to maximization of profits and also making the production more efficient. Ensuring that the all this are linked well to one another is going to see industry performing extremely well (Pollit, 2006, pg 53-57).

Good management should know the players in the industry ranging from the lowest to the highest regarding size. Those who take part in the food and beverage industry are as follows; fast food outlets, popular catering section, hotel, and accommodation, restaurants, takeaway section, event and exhibition section, leisure and attraction section, outdoor catering section, industrial catering, transport catering, motorway services and licensed trader. By management understanding all those sections in the industry then it is easy for them to know the competitors and be able to know how to deal with each one of them. Competition in any industry can be from within and outside the industry. Understanding competition makes the industry players to up their game regarding service delivery and productivity. Good management should have a good strategic plan on how to deal with various competitors to ensure that they deal with them both in the short run and the long run. The role of each section in the food and beverage industry should be known to ensure that no wasted time in analyzing those sections that do not affect a given department in your area. Knowing different sections, makes the management direct its energies to those areas that will have a positive impact on the progress industry (Kotler, 2003, pg. 33).

Another aspect that should be mastered by those who are in the food and beverage industry and how the industry is classified. For the purpose of continuity, those who are players should understand those who are in commercial business and those who are in the subsidized or welfare section. They should understand why a given player belongs to one of the two. When you talk of commercial players, they usually rely on sales as their means of income. They are aggressive and always they try to make sure that their products are understood by those who seek their services. The commercial sector remains to be the most difficult section of the food and beverage industry, and those who are players are trying to be the best in the market. The competition between these players makes the products in this region to be at the top of things making them ideal. In the commercial section, they are classified into the open market and the restricted market. Those players in the open market include; hotels, pubs, restaurants, takeaways, and fast food. All this provide the services that you can enter and withdraw at that time one feels to quite the business. In the restricted market, the players that are involved include; travel and catering, clubs, contract food services, function and event catering. When we come to the welfare department is considered to be one that serves the corporate and its needs in the food and beverage need. As a good player and best practicing manager in this industry then it is prudent that you understand the scoop of each and every classification the reason why they fall under that classification. The understanding of the classification enables the industry to move forward and also take into account those regulations that are needed in the different classifications to avoid the confusion and conflicts that are unnecessary (Wong, 1999, pg 139-141).

Since the industry of food and beverage deals with the provision of meals, then it is wise for those who are managers in this industry to be at a position of understanding the meal experience. Meals experience can be defined to be both the customer needs that are both tangible and intangible. However, it is difficult for one to be able to understand where meals experience starts and ends. However, one can be able to understand the level of services that are being provided by the institution that he/she manages. The manager should understand the different services that are provided by different players in the industry. The meals experience, however, can be said to include the quality of products provided by the institution, the environment that is the institution and the behavior and attitude by the employees who are within the institution. Also, to ensure that we perfectly deal with the issue regarding meal experience, then it is possible that those who are management should understand all the food and beverage divisions. Understanding the food and beverage divisions then it is possible to understand who plays a given role somewhere. Doing all the above will lead the management to be able to improve different departments to ensure that the end product is perfect, and the customers are getting the right product at the end.

To ensure that the institution gets right at the end, then it is prudent that all the food and beverage service personnel is well understood and equipped to the best level. The different categories of personnel should be understood according to their titles and what they do with the customers. The strengths and weaknesses of the personnel should be understood. Several pieces of training should frequently be trained so as to update them on the current prevailing conditions. All these will enable the management to know which areas need more attention (Kandampully,2002, pg. 22). Also, they will be able which ones can they use as a strength that will enable to outdo the competitors. The role of each personnel should be known so that the management can be able to hold each and every one responsible for the services dispensed to customers. The personnel in any organization are the most important asset. So as those who are managers in the food and beverage industry it’s prudent that the personnel is motivated to ensure that they deliver services that are of higher quality.

Success in the food and beverage industry is one that wants a lot and inside understanding of all the issues that are handling theirs. The objectives of each department should be drawn well to ensure that the services are being provided in the right way. When the departmental objectives are achieved, then it is possible to provide services according to the wishes of the management. The sequence of services within the organization should be orderly and one that causes the customers to be attracted to the organization (Grant, 2008, pg.19-20).

After understanding all the above factors about the food and beverage industry, the management can go ahead to the formation of the mission and vision of the institution. The mission is the true guiding principle of how the services and the working conditions should be within the industry. Those who are involved it should consider all the factors that have been included in the discussion above hence making them be at a position of satisfying each and every person. On the other hand, when it comes to the issue of vision is the ultimate achievement the institution wants to see itself in years to come. The mission and vision should provide the road map of the industry hence making it possible for the organization to grow.

In conclusion, the food and beverage industry is one that is wide and presents the managers with a lot of challenges that are caused due to its complexity and the expectations that are posed by the customers. Managers should be able to understand the scope of the industry as a whole leading to the better provision of services. The personnel who provide services in this industry should be regularly trained on how to make the provision of services better. It is an industry that is essential and needs close supervision and observation.

Reference

Grant Cairncross, (2008). Training and service quality: a case study analysis of Australian regional restaurants, pg. 17-19.

Kandampully, J (2002). Services management: the new paradigm in hospitality, Pearson Hospitality Press, Sydney, pg. 20-23.

Kotler, P., Bowen, J.T. and Makens, J.C. (2003) Marketing for hospitality and tourism, 3rd edn (Upper Saddle River, NJ: Prentice Hall), pg. 32-34.

Nankervis, A., Compton, R. and Baird, M. (2005). Human resource management: Strategies and processes, 5th edn (Melbourne: Thomson), pg. 7-10.

Pollit, D. (2006) Training provides the recipe for success at Nando’s, Training and Management Development Methods, 20(5), pp. 5.53-5.57

Price, L. (1994) Poor personnel practice in the hotel and catering industry: does it matter?, Human Resource Management Journal, 4(4), pp. 44 – 62

Walsh, K. (2003) Qualitative research: advancing the science and practice of hospitality, Cornell Hotel and Restaurant Administration Quarterly, 44(2), pp. 66-75.

Wong Ooi Mei, A., Dean, A. and White, C. (1999) Research and Concepts: Analysing service quality in the hospitality industry, Managing Service Quality, 9(2), pp. 136-43