Essay Sample on Principles of Food and Beverage Service Management Changes

Introduction

Various principles guide food and beverage management in a restaurant. These principles include; planning that helps the managers to look ahead on the issues affecting their restaurant. Organizing is another principle that helps in a smooth running of the restaurant. (Wren..et..al, 2002). Another principle is commanding the employees. Giving orders and clear commands help the staffs precisely know what is needed of them. Coordination involves positively influencing staffs character to encourage motivation and proper conduct in the group workforce. Controlling the activities carried out helps to make sure that things happen according to the organization's plan. The services provided by the restaurant personnel have changed greatly over time. The changes may be caused by different factors and one of them being technology.

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Technology has impacted almost every part and stages of our lives. The impact of technology is more evident in the restaurant industry in various ways like the means of paying for meals, the interaction of the restaurant to the customers or the way restaurants are reusing used oil to drive supply vehicles. It is evident that technology is significantly altering the restaurant experience. Technology has influenced the restaurant to change the method of communication with their consumers or potential consumers (Mhlanga, 2018). If the customers want to learn information about the restaurant, they search the internet for every information. A restaurant not being found on the internet a have significant adverse impacts on the number of new clients the restaurant can have. For a restaurant to be online, it is supposed to be on the website or social media for easy communication with the clients.

Social media enables the restaurant to grow its brand and reach out to the customers online. Many small-scale businesses, social media is bridging the gap and leveling them with big restaurants that have bigger marketing budgets. Restaurant taking the opportunity of advertising themselves on Facebook, Twitter, YouTube, and many other social media platforms to reach new consumers are successful and can generate high income for their restaurant for sharing of unique information. Social media is enabling restaurants to spread their bonding with their clients. Some restaurant allows their chefs to communicate directly with their clients through the social media as a way of marketing themselves. Other restaurants display their every day special offers or educate their customers about healthy food hence building a healthy relationship with their customers (Borisova, 2017).

It is essential for a restaurant to ensure that all their websites are reachable through mobile devices for convenient communication with the customers. In most cases, many searches are done using mobile devices hence, making it vital for a restaurant to have their website on mobile devices for easy accessibility (Johnston, 2001). Online reviews provide customers the opportunity to express their experiences online. The spread of good news about a restaurant can increase its publicity but also the reviews can harm the restaurant quickly if a customer decides to tarnish its image. The customers are also able to order meals through the mobile device's app without necessarily going to the restaurant.

The restaurants and the managers have currently risen from imitation to innovation at a high rate compared to a decade ago. Factors like provision of quality food and services are a significant emphasis in the restaurants, and the managers should not be contented until they meet the requirement of the market standards. Another factor is the people employed in the food and beverage industry. Production of quality products cannot happen without teamwork that is created on example and motivation. Ten years ago, the food industry managers were struggling due to lack of enough employees at all levels of the organization especially in seasons of the high rate of unemployment (Fattorini, 2000). Restaurants strive to maintain minimum wages whereby there were even fights to minimize the incomes. The training agendas to aid employees to nurture the food and beverages industries were rarely possible even after careful planning. The third issue that should be evaluated carefully is the market. The restaurant managers are changing to recognize and consider the visitors during decision making. Having noted these concerns, it is rather easy to risk on the future and methods the organization is supposed to vary to manage with the change. It is hard to implement variations that may be required and create awareness about the existence of a problem. At present, top managers in the organization may recognize that quality, workers and market site should have a position in continuous strength and development.

However, developing technology has majorly impacted the food and beverages department especially in restaurants. The industry is evolving and moving ahead. Between 20th and 21st century, technology has revolutionized in many areas including communication, monitoring of operations and an improved organization. Managers find methods to raise performance and reduce costs to maintain competition and profitability. The managers aim to use the minimum amount of workload and acquire the best profit using the minimum amount of money. In 2011, a new Food Safety Modernization Act was intended for protection and ensuring the welfare of the federal's food supply. The Act states that food managers should have strategies to deal with safety and security issues (HEMPHILL, 2009). The new technology is motivating foodstuffs like bio-hacked food that are spoiled and reconstructed established on artificial intelligence. Also, quantum computing enables industries to shorten and speed up the procedure making the industry competitive.

Using modern technology, it impacts the workforce, but the technological instruments cannot repay for the understanding, skills and workers creativeness hence technology use decreases the necessity of workers who are not skilled. Innovations in the food and beverages department enhance competitive differentiation, but it may also lead to imitation and copying of the industry innovations. This risk makes the industry to innovate further and improve its services to maintain the competitiveness. Use of technology regulates the number of workers needed hence reducing the capital on wages. Technology also monitors the consumption of energy, lower waste materials, promote hygiene of the workplace, and enhance work efficiency and cost-effectiveness.

In the food and beverages department, technology is applied in preparing and serving food and drinks providing better preparation procedures, controlling energy and temperature through better heating, better working power, increase flexibility and service provision, and provision of proper sanitation and hygiene in the organization. In promotion of sanitation, devices such as combi ovens may be cleaned themselves, specifically the dishwashers that can burn remains of the containers. Similarly, water and detergent usage are minimized leading to minimized expenses.

Technology is an essential element as it saves time for the workers who could have spent time cleaning the restaurant. The staffs are also protected from exposure to harmful soaps and chemicals. For better implementation of technological devices, educating the workers about the devices makes their work easier. Advantages of using technology in food preparation are improved quality of food, uniqueness in cooking, enhanced nutritional value, originality in the method of food serving, maintenance of food freshness, increased speed and accurate service delivery, and attractive ways of cooking and serving food. Food and beverage technology also ensures integrated production, small wastage of food, reduced cost of food, low cost of energy, reduced cost labor, and smooth workflow (Coles, 2011).

The restaurant managers have applied different technological ways including the use of robotics. Robotics ease the workload of preparation and distribution process. They can be used to meet the requirements of a restaurant's distribution with hundred percent elimination of labor which is used in various operations in the department. The robotic system is high-speed, accurate, and can do a lot more work than human. The use of technology such as warehouse management system removes the chances of making a wrong choice. The technology gives instructions for processing the packaging of food and beverages leaving the employees with no decisions to make. This technology eradicates the origin of potential errors (Jedermann...et..al, 2014).

Conclusion

To conclude, the current state of principles of Food and Beverages Service Management has changed with time. Restaurants have adopted technological changes that have changed the ways of paying for meals, the interaction of the restaurant to the customers or the way restaurants are reusing used oil to drive supply vehicles. Food service management as a self-control body has advanced into a segmented industry. Change in principles of food and beverages management is determined by quality, employees, educators, and the market where the food and beverages products are sold. Use of modern technology changes the workforce, but the technological instruments cannot repay for the understanding, skills and workers creativeness hence technology use decreases the necessity of workers who are not skilled. The food industry is evolving and moving forward therefore academic, and management specialists in the organization should pull the organization ahead rather than backward.

References

Wren, D. A. , Bedeian, A. G. , Breeze, J. D. (2002). The foundations of Henri Fayol's administrative theory. Management Decision, Vol. 40 Iss: 9, pp.906 - 918

Mhlanga, O. (2018). Factors impacting restaurant efficiency: A data envelopment analysis. Tourism Review, 73(1), 82-93. doi:10.1108/tr-07-2017-0109

Borisova, A. (2017). Ways to Improve the Personnel Policy of the Restaurant Business. Path of Science, 3(6). doi:10.22178/pos.23-6

Fattorini, J. E. (2000). Is there such a thing as beverage management? Drink and the food and beverage consumer. Strategic Questions in Food and Beverage Management, 172-186. doi:10.1016/b978-0-7506-4480-8.50015-2

HEMPHILL, T. (2009). Globalization of the U.S. Food Supply: Reconciling Product Safety Regulation with Free Trade. Business Economics, 44(3), 154-168. Retrieved from http://www.jstor.org/stable/23491008

Johnston, S. L. (2001). Food Choice is Shaped by Accessibility: How Sources of Food Have Changed Over Time for the Blackfeet. Nutritional Anthropology, 24(2), 3-9. doi:10.1525/nua.2001.24.2.3

Coles, R. (2011). Introduction. Food and Beverage Packaging Technology, 1-29. doi:10.1002/9781444392180.ch1

Jedermann, R., Nicometo, M., Uysal, I., & Lang, W. (2014). Introduction: Reducing food losses by intelligent food logistics. Philosophical Transactions: Mathematical, Physical and Engineering Sciences, 372(2017), 1-20. Retrieved from http://www.jstor.org/stable/24502996