Food and Beverage Management for Bioprocess- myassignmenthelp

Question: Discuss about theFood and Beverage Management for Bioproces Technology. Answer: Introduction Food and beverage industry is one of the rapidly growing industries all over the world. Its impossible for people to live without food since they depend on it from the very first age. This industry consists of two major parts which are the production and distribution of foods and beverages that are edible. Formulating strategies is a significant aspect of the food and beverage industry because it helps in planning and designing the sector in a way that it attracts customers as well as advertising itself (Green, Drake, Sweeney, 2011). Food and industry management is discussed and elaborated below . Designing and pricing of the product In a restaurant, different types of food are sold, and how the food is marketed determines the success of the restaurant. The restaurant may use better pricing for their food in order to lower competition in their field. Providing meals in a bundle by combining complementary such as soft drinks being served alongside a hot dog at a fixed rate but lower than when the products are offered independently (Ahmed, 2014). Another method of making a restaurant successful is by using specialty. This means making the restaurant to specialize in certain foods. For example, a restaurant can decide to provide only the fast foods such as chips, sandwiches, fried chicken, French fries, and pizza. The advantages of specialty include increased sales for the products and bringing more interested people together. They then become regular customers because they are assured of quality food and customer satisfaction. A restaurant can also decide to include other services that are appealing to customers su ch as in-room dining, conferences and event spaces (Chan Hsu, 2016). This will attract more customers and also increase the business profits. A customized menu can be an advertising strategy in hospitality management. A menu is an internal advertising instrument displayed to customers meant to inform them of the services provided in the food and beverage business. The importance of the menu includes; providing more information about the business, setting up the theme of the restaurants to accommodate all types of customers and it also gives the customers all the varieties so that they could make an informed choice. A good menu communicates the vision and the brand. It should point out the services the guests are about to receive in the hotel. Accessibility of the product Accessibility of the foods to customers should also be a priority for the restaurant to create a vast customer base and establishing loyal customers. The various Ways of being relevant and accessible to the customers include online ordering using mobile communication gadgets and providing delivery services to the customer. Another way of being easily accessible is through establishing a business presence on social media like Facebook, Instagram, and Twitter (Thayer, 2017). A restaurant should work towards transforming a one-time visit customer into a long-term customer. Connecting with customers Connecting with customers is the process through which restaurant employee interact with their customers. Connecting with the audience is one of the significant ways to sell a product. The connection should involve the right audience with the right services at the right time (Cousins et al., 2012). One of the ways to connect with customers is by listening and responding to their problems with patience and understanding. Valuing a customer is also a way of connecting with them as one appreciates them for visiting the hotel. Offering incentives to loyal customers make them feel recognized in the restaurant. In order to establish a loyal customer, the first impression is vital and also keeping track on their preferences and requirements. The management should endeavor to seek immediate feedback from clients especially through an online platform and then commit to respond and resolve accordingly (Lad, 2017). Marketers should also be aware of customers preference and do their best to sati sfy their needs. They should also consider the spending power of their customers and what they earn (Cousins et al., 2012). Connecting with customers is very important for creating a long-term customer relationship. Standard operating procedures Although the preferences of customers vary, marketers should try their best to provide quality products at all times. These can be done by formulating standard operating procedures that will ensure quality. First, the company should develop a list of business processes where the manager discusses with the employees about their duties and keep a record out of which redundancies are checked (Davis et al., 2018). A planning process is the second procedure either as workflow or how the managers desire it to be. Talking with employees is the third procedure since one cannot implement it alone. Reviewing the process is essential since it measures the functionality of the system. The system should now be maintained if it has positive results. Servicescape, ambience and product interiors Servicescape was advanced by Bitner and Boom to emphasize on the physical services that are offered to customers. It aims to learn about the behavior of the people within that specific environment (Davis et al., 2018). The services provided in a place can either attract or push back customers. In food and beverage business, it is important to include unique a Servicescape comprising of several elements such as color, music, scent and attracting layout design in the physical environment. Servicescape has strong effects on the consumption experiences. A service consumption experience and evaluation are a product of service encounter and Servicescape components. Studies show that Servicescape and service encounter are positively related to pleasure, arousal, and satisfaction (Lin and Mattila, 2010). Giving excellent products and services, creates a pleasant (clean and entertaining) environment that makes the customer enjoy, therefore, transforming him/her into a loyal customer. Training of employees Training of employees is significant in the service industry since it is the first step in customer satisfaction. With trained employees, there is surety of high production, and there will be no wastage of money or time. Untrained employees are inefficient thus producing products that are not of quality. Training provides skills on how to handle the customers and offer different good and services. Non-monetary rewards are incentives to employees to work hard thus increasing the industrial production (Kondakci, 2017). Promotion is a good example of a non-monetary motivation. This incites the workers to work hard, satisfying the customer leading to more profits. Recommendations There are global trends and changes happening in the world which the hospitality business ought to adopt, and it has different impacts on food and beverage and industry. These trends are geared towards providing satisfactory services while maximizing production and profits. Introduction and adoption of leveraging technology to improve guest experiences in their industries is an emerging global trend (Kondakci, 2017). Other trends include mobile integration where customers are utilizing the advancement in information technology that has given rise to the use of mobile gadgets. Additionally, the creation of an excellent reputation where customer satisfaction is given a priority is becoming an emerging trend in the food and beverage industry. This is influenced by the increased competition in the industry. The other trend is the increased focus on health and wellness offerings. Conclusion In conclusion, food and beverages businesses not only provide sustainability and convenience but also creates awareness of fitness and health (Riley, 2015). That is why their products should be of high quality and readily available to every part of the world. Due to the high competition in the industry, hospitality businesses are forced to adopt strategic measures in order to remain in the market. These strategies are customer satisfaction oriented. This, in turn, builds customer loyalty and consequently increased profits. The emerging trends witnessed in the food and beverage industry has been influenced by the strategic measures adopted by the different players in the industry. The new trends have seen the contemporary development that is witnessed in the industry. More innovation is expected to revolutionize the industry taking into account the integration of technology in the industry (Schmidt, 2010). Booking of hotels, ordering, and payment services have been automated courtesy of information technology advancement. References Ahmed, G. (April 03, 2014). Product Mix Pricing Strategies in Marketing. Study Lecture Notes. Available at: https://www.studylecturenotes.com/mba-marketing/product-mix-pricing-strategies-in-marketing (Accessed April 21, 2018) Chan, E. S. W., Hsu, C. H. C. (May 09, 2016). Environmental management research in hospitality.International Journal of Contemporary Hospitality Management,28,5, 886-923. 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