Summary: Introduction To F&b Management

Read the summary and the most important questions on Introduction to F&B management

• 1 History of the F&B Industry

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• 20th Century – Industrial Era

  
  

  • Rise of the automobile (Henry Ford)
  • Creation of:
    • Drive-ins
    • Fast food culture
  • 1940s → Birth of McDonald's

• What is a Subsidized F&B?

  • Food and drinks are partially paid by the company or the organization 
    
  • Prices are lower than normal 
  • Goal: support people --> not to make profit 
  • It's Cost-Driven

• What is Commercial F&B?

  • Food and drinks are fully paid by the costumers 
    
  • Prices are set to make profit 
  • Goal: generate revenue 
  • Value-Driven 

• 2 Business Analysis Tools

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• How is a business part of a broader ecosystem?

  • A restaurant is part of an environment and depends from it 
    
  • Like any environment, there is an external and internal environment. The external one is the macro environment and the internal environment (hotel and restaurant) refers to the micro environment. 
  • The macro and micro environment are intertwined. 

• 3 Business Marketing Strategy

• What is the Spray and Pray strategy?

  Marketing approach where a company sends the same message to a large audience without targeting, hoping that some people will respond.

• What is the STP strategy?

  • STP = Segmentation, Targeting and Positioning 
    
  • Identifies a firm’s potential customers, selects which customers a firm should pursue, and formulates its value proposition for its target customers.
    

• 3.3 Positioning

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• What are the 5 touchpoints where an organization can differentiate itself from its competitors?

  1. Product 
     
  2. Service 
  3. Channel
  4. People
  5. Image 

• What are the components of a value proposition?

  1. Target customers 
     
  2. Customer needs
  3. Company / restaurant name 
  4. Offer
  5. Competitive advantages 

• 4 Service blueprint

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• What is the purpose of a service blueprint?

  1. Garante the value proposition promised by the restaurant to their customers 
     
  2. It helps professionals design new services and redesign existing ones
  3. Manager the opportunity to identify a weak point and reduce potential service failures
  4. Helps to enhance service quality, and retain or attract new customers

• How to build a service blueprint?

  • Always designed from the customer's perspective
    
  • Before designing the blueprint you should --> IDENTIFY WHICH SERVICE PROCESS YOU WHANT TO BLUEPRINT AND DIFINE THE REASON

  
  
  

  • Select the customer segment you want to focus on
    
  • Associate the value proposition with the segment 

   Once you have summarized the information above, you can start designingthe framework of your blueprint with all the activities.