Principles of Food and Beverage Service Management Essay

Various principles guide food and beverage management. Henri Fayol, the founding father of the first principles of management, developed multiple theories that aid the managers in managing the food and beverages industry. One of the principles of management is planning that helps the managers to look ahead on the issues affecting their company. Coming up with a good plan of action is hard and it needs an active involvement of the whole company. Planning should be linked to and coordinated on several levels of time and implementation. Planning should be influenced by the resources that are available in the organization and the flexibility of the employees to assure continuity. Organizing is another principle that helps in a smooth running of an organization. The company should have enough capital, employees, and raw materials to enable it to form an excellent working organization to aid the smooth running of an organization (Wren..et..al, 2002). Proper division of functions and responsibilities is vital in an organization. Increase in the number of tasks that needs a different kind of leadership helps in the expansion of both horizontal and vertical ways of an organization.

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Another principle is commanding the employees. Giving orders and clear commands help the staffs precisely know what is needed of them. Many workers effectively work if they are provided with precise controls concerning the accomplishments that they are supposed to undertake. Active managers have clear communication with their employees, are honest, major in their decisions on frequent audits, and have the capability of motivating a team and inspiring workers to take initiatives. Coordination of activities helps an organization to function efficiently. Coordination involves positively influencing staffs character to encourage motivation and proper conduct in the group workforce. Excellent leadership and clear communication to promote appropriate coordination. Positivity behavior of employees' management is needed to achieve the intended goals. Control the activities carried out helps to make sure that things happen according to the organization's plan. The process of control involves establishing performance criteria built on organizational goals, measuring and reporting on reliable performance, comparing outcomes with performance and principles, and taking corrective actions as required.

The sector has currently risen from imitation to innovation at a high rate compared to a decade ago. Three factors are changing in the food industry. Quality is a major emphasis in the food business. The food service providers 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. A philosophy fixed in people's minds who wish to deliver quality services must be present with the attitude preceding its success. 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. Industry struggle 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 industry is 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 the department of food and beverages. 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. 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 manufacturing procedures. 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.

The managers of food and beverages companies 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 food and beverages company distribution with hundred per cent 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.

Conclusion

To conclude, the current state of principles of Food and Beverages Service Management has changed with time. 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. Educators have a responsibility to state the future of the food industry through the education process. The industry is 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. However, developing technology has majorly impacted the food and beverages department especially in the department of food and beverages. Using modern technology, it 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 forward rather than backward.

References

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