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10 The Service of Food and Beverages - MULI

The document outlines management principles and best practices, issues and challenges, and reflections on how these topics relate to a future career in the food and beverage industry. It lists 10 management principles like food safety, laws and regulations, and cost control. It also identifies 5 issues/challenges such as the rise of health-consciousness, lack of transparency, and increasing demand for meat alternatives. The reflections column indicates how learning about solving industry problems will help address potential future issues.

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Edwin A. Muli Jr.
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180 views6 pages

10 The Service of Food and Beverages - MULI

The document outlines management principles and best practices, issues and challenges, and reflections on how these topics relate to a future career in the food and beverage industry. It lists 10 management principles like food safety, laws and regulations, and cost control. It also identifies 5 issues/challenges such as the rise of health-consciousness, lack of transparency, and increasing demand for meat alternatives. The reflections column indicates how learning about solving industry problems will help address potential future issues.

Uploaded by

Edwin A. Muli Jr.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

MULI, ROSE MARIE A.

BH501P

Research on the following topics:

 Management Principles and Best Practices in operating food and beverage establishments:
Identify and discuss at least 10 principles and best practices.
 Issues and Challenges faced by the food and beverage industry: Identify and describe at
least five (5) issues or challenges faced by the industry and discuss how these are
resolved or overcame
 On the “My Thoughts” column, write your reaction and thoughts about how the concepts
you have researched will affect your future career/employment in the industry.

THE FOOD AND BEVERAGE INDUSTRY

MANAGEMENT PRINCIPLES ISSUES AND CHALLENGES MY THOUGHTS


AND BEST PRACTICES

1. Food Safety Adding value to products One of the major contributors to


the country's economy is the
Each year, foodborne diseases Consumers are becoming more hospitality industry. To achieve
and contamination sicken interested in value-added foods customer satisfaction, food and
thousands of people. Food and beverages, such as those beverage businesses employ
service supervisors enforce fortified with vitamins, minerals, management ideas and methods.
hygienic rules to prevent the or protein, as they look for more Customers' desires and needs are
spread of illness. This include than simply flavor and price when endless, which is why there are
keeping the cook lines, dining making purchasing selections. procedures and rules to follow to
rooms, and storage facilities Manufacturers are seeking for give them with not only high-
clean, well-kept, and free of ways to add value to their quality goods and services, but
debris that could fall into the products without spending also a consistent operation. The
containers. They also ensure that excessive expenditures that food and beverage industry
items in stock are cycled properly consumers may not identify. likewise has problems and
to prevent bad goods from obstacles to deal with. These
reaching their customers' plates. issues have been overcome thanks
to the creativity of employees and
2. Laws and Regulations The Rise of Health- supervisors. Knowing how they
Consciousness among solve these challenges makes it
Employees in the food service Consumers
easier for me to recognize a
industry are taught about the potential solution should I run into
regulations that pertain to their Sugar or other sweeteners have similar issues in the future in my
professions by their managers. They been reported to be added to chosen industry.
also keep an eye on employees to products by many producers. Dairy,
ensure that they are abiding by the gluten, and sugar intake have
guidelines. Food service managers become demonized as the
are also responsible for getting and incidence of diabetes, obesity, and
renewing permits, bookkeeping and allergies has risen. This will become
payroll, and paying government a concern when more customers
read product labels.
taxes and fees.

3. To Sell is to Serve Lack of Transparency

Teach your employees "Profit and In the face of rising ethical issues,
Loss 101" so they understand consumers want to be associated
where their money comes from and with brands that maintain
how the company must maintain its openness and accountability. Tier
margins to remain profitable and in two and three companies will
business and hence keep their jobs. struggle to fill the holes, whereas
huge food and beverage brands
will be able to do so. As a result,
there is a lack of transparency in
the global food supply system.

4. Value Increasing Demand for Meat -


alternatives
Today's restaurant patrons expect
flavor at a reasonable price. Food In the face of rising ethical issues,
service managers work with chefs consumers want to be associated
to create meals that satisfy the with brands that maintain openness
palate while staying within the and accountability. Tier two and
budget constraints of the three companies will struggle to fill
restaurant. Service is also factored the holes, whereas huge food and
into the value calculation. Servers, beverage brands will be able to do
hostesses, bartenders, and even so. As a result, there is a lack of
bus workers contribute to the transparency in the global food
diner's overall experience. Food supply system.
service managers oversee ensuring
that employees always treat
customers with respect. When
customers are unsatisfied, the food
service manager is responsible for
restoring their faith in the
establishment.

5. Cost Control The rising concerns about product


traceability
Food and labor expenditures
dominate restaurant budgets. One Traceability is one of the most
of the most important roles for challenging aspects of the food and
food service managers is to beverage industry. Because of the
provide high-quality service, increased demand of consumers to
food, and drinks while keeping the know what goes into their food,
business profitable. This includes 'ingredient labeling' has become a
keeping track of ingredient crucial part of the packing process.
inventory and other supplies, as
well as managing budgets and
evaluating company patterns for
scheduling purposes.
6. Best Practices #1

From a dish to a guest's plate, food


is served at the table from left to
right. When the food has been pre-
plated, the guest is served from the
right side.

7. Best Practices #2

Plates that have been soiled are


always cleared from the right.
Soups are served from the left
unless they are poured from a soup
tureen, in which case they are
served from the right.
8. Best Practices #3

Never reach across the table to a


visitor. The ladies are always the
ones to be served first.

9. Best Practice #4

Always offer fresh cutlery and


crockery from the right.
10. Best Practices #5

Before beginning an operation, be


sure you have all the necessary
tools and equipment. This will allow
the procedure to go more
smoothly.

References:
https://www.intechopen.com/chapters/41692
https://impos.com.au/blog/hospitality-issues-2021/
https://www.ecpi.edu/blog/foodservice-management-principles-what-do-i-need-to-know
https://www.gminsights.com/blogs/challenges-in-food-and-beverage-industry

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