Free Essay

Food and Beverage Industry

In: Business and Management

Submitted By akilanur
Words 1700
Pages 7
FOOD & BEVERAGE INDUSTRY

PRODUCTION OPTIMIZATION SOLUTIONS FOR RESPONSIBLE AND PROFITABLE OPERATIONS

TRENDS & ISSUES IN THE FOOD &
Global market forces are driving the continual evolution of the food and beverage industry. Consolidation, changing consumer preferences and increasing government regulations are dramatically impacting manufacturing and business strategy. In this fiercely competitive marketplace, you must offer a greater variety of products to meet consumer demand. At the same time, you must consistently and cost-effectively produce high quality products. To be successful , you need to focus on three key business issues: financial performance, sustainability, and brand equity.

FINANCIAL PERFORMANCE
In today’s global marketplace, where growth via acquisition is prominent, the key to sustained positive financial performance is the ability to understand and respond to consumer demands and competitive pressures while reducing cost of production.

BEVERAGE INDUSTRY
SUSTAINABILITY
Manufacturers want to have a positive impact on society and the environment. In addition, they want to turn sustainability challenges into business advantages. At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful. It must reduce environmental impact, achieve genuine economy in the use of resources, deliver a return on investment, and enhance the equity of your company. Through automation, three major sustainability objectives can be addressed: • Energy conservation and efficiency • Environmental responsibility and resource management • Safety for workers, machinery, processes and products

BRAND EQUITY
Customer loyalty is key to the success of your business, and maintaining customer loyalty is achieved through consistently manufacturing high-quality products, batch after batch. In doing so you add value to your brand. Therefore, protecting your brand equity is the core to financial strength,whether you are providing a local product, a high-value import, or a global mega-brand.

RESPONDING TO YOUR DAILY CHAL
COMPETITIVE SITUATION
Producing quality goods at the lowest possible cost is a major concern. Manufacturers are responding by identifying opportunities to improve production efficiency by using information systems that monitor operations and provide the capability to analyze results and determine the root cause of problems. The performance of assets is being improved as maintenance regimes are stepped up with improved support and better management of spare parts. And, you are reducing utility costs by installing information systems to monitor utility usage and identify opportunities to reduce costs. the gamut – from those who want healthier choices to others who want more convenient packaging and unique flavors. This increased volume and diversity of products is causing plants to design their lines based on shorter production runs with more changeovers. Meeting these demands requires operational flexibility. You must be able to easily add new products to the mix, change recipes on the fly and quickly implement new operational procedures. In addition, you must execute these changeovers while meeting high sanitation and environmental requirements. All of this has to be done smoothly to reduce time-to-market and limit the impact on operations.

MULTIPLE AND VARIED PRODUCTS
We live in a mass-customized society – one where consumers want it their way, with the quality and cost levels that they have come to expect. This creates significant pressure on food and beverage manufacturers who have the difficult task of meeting the ongoing evolution of consumer demand. Today’s consumers run

CUSTOMER SATISFACTION
While speed and flexibility are crucial, plants must also take the steps needed to ensure the highest quality possible. The key to maintaining brand equity, which is paramount in this industry, is product consistency — not only batch-to-batch, but facility-to-facility. To meet these

LLENGES consistency requirements, companies need advanced automation and information technology. This technology will help ensure that each batch and each operation is performed the same as the previous one, while simultaneously allowing operators to compensate for process changes and raw material variability that can impact the finished product. and in-process material through the entire facility to meet regulations and provide information if a product recall is required. You may be looking at the vulnerability of the networks, automation and information systems and implementing changes to protect your systems from intruders.

SUPPLY CHAIN INTEGRATION
Distribution is another key challenge. Many plants have evolved from make-to-stock operations to a demand driven model where the completed product is shipped directly to retail outlets. Products no longer sit in a distribution center after production. Each order passing through the plant is for a specific customer, and has a defined delivery date. This means you must manage operations to ensure that production orders are scheduled and executed on time, and delivery requirements are consistently met.

PRODUCT SAFETY AND SECURITY
As concerns over food safety and transparency continue to grow in the minds of consumers, you are required to improve the processes you have in place that monitor quality and track material through the facility. At each critical control point of the production process, systems are being installed to monitor operations in order to verify that operations have been properly executed. Systems are being implemented to track all raw

ROCKWELL AUTOMATION IN THE FOOD
To address your daily challenges, you need to implement automation and information technology to maintain product consistency and improve manufacturing flexibility and agility. However, that alone isn’t enough. Today’s truly successful manufacturers understand the value in integrating the factory from beginning to end, bridging islands of automation and carrying data throughout the plant to provide information for improving operations and reducing costs. The solution lies in an integrated information and control architecture offered by Rockwell Automation. It provides a foundation that enables flexible and agile manufacturing, while simplifying the exchange of real-time data between plant floor processes and information systems. Unlike traditional architectures, the Integrated Architecture™ from Rockwell Automation reduces the total cost of ownership by using a single automation infrastructure for the entire range of manufacturing applications.

INTEGRATED ARCHITECTURE
Integrated Architecture from Rockwell Automation uses sophisticated control, networking, and visualization technologies that help increase your productivity and reduce your total cost to produce your product. It allows you to install a single automation layer across the entire plant. This layer supports the needs of the batch operations (mixing, blending, mashing, fermenting, etc.); continuous operations (baking, cooking, forming and pasteurization); and discrete control in the packaging area, including machine control and motion. Integrated Architecture not only provides an information-enabled automation platform, but also provides the connectivity and control for all operations. This includes field instrumentation, pump systems, conveyor systems, steam and heating operations, valve control and process monitoring. It provides a single interface for programming changes and helps bridge the gap between the enterprise level and the plant floor by unleashing the relevant real-time information and exposing it to the people and systems that need it.

& BEVERAGE INDUSTRY
Control Room Receiving Material Handling

Shipping

Raw Material

Processing Packaging Batching/Blending

Rockwell Automation, the leading supplier of automation and information solutions to the food and beverage industry, has helped thousands of manufacturers meet challenges and gain a competitive advantage through better control of the factory floor and better integration of manufacturing information. As a comprehensive global service and support organization, we work with you to identify issues, perform evaluations and provide recommendations and project plans to give you an inclusive plan for success. In addition to Integrated Architecture, we provide the following automation & information solutions that complement Integrated Architecture, and help you solve your business issues.

INDUSTRY APPLICATIONS
• • • • • • • • • • • • • • • • • • • Asset Utilization Digital & Batch Blending Brewhouse Control ERP Connectivity Formula Management HACCP Management KPI Dashboard Packaging Line Performance Mixing Optimization Oven Optimization Tracking & Tracing Process Historian Recipe Management Regulatory Data Management Routing Scheduling/Order Management Power & Energy Management Solutions Production Management Batch Processing

AUTOMATION & INFORMATION SOLUTIONS
• Logix Controllers • PowerFlex® Drives • Essential Components • Process Solutions • FactoryTalk® Software • Intelligent Motor Control • Safety Solutions • Services & Support

REFRESHING RESULTS
The Rockwell Automation solution has helped us make a cultural change, bringing various departments together to communicate, collaborate and make improvements based on real issues,” said Cambron. “We’re already seeing the benefits of this analysis and we look forward to building upon it in the future.” ~ Clos du Bois “We’ve had a long relationship with Rockwell Automation and the majority of our applications are built on their control systems,” said Bramow. “Rockwell Automation listened to our problems and offered a solution that could be tailored to help us overcome our unique challenges. We also had peace of mind knowing that we had local support during and after the installation. We didn’t get that assurance from the other vendors.” ~PepsiAmericas “We selected Rockwell Automation not to just be a short-term, one-project supplier, but to be a long-term partner,” said Bramow. “This solution has helped strengthen our competitiveness in the industry and it has enabled us to take a more proactive approach to optimizing our operations.” ~PepsiAmericas We chose RSBizWare Batch to write the recipes for the milk preparation process and to control the clean-in-place (CIP) process for each tank,” said Kurio. “RSBizWare Batch follows the ISA S88 model, providing us with a ‘cut and paste’ approach to easily develop and reconfigure recipes. We are currently using eight milk recipes and 10 CIP recipes.” ~ Canbra Foods “We’ve been able to achieve additional savings through increased batch accuracy,” Kurio added. “On top of that, worker safety has improved since they no longer have to handle 30- to 40-pound bags of material.” ~ Canbra Foods “Our goal is to produce accurate, easy to use blending machines, with a good degree of reliability,” said Rasner. “Being able to include technology such as the ControlLogix controller enables us to meet this goal, and have the flexibility to expand and enhance the technology to meet the customer’s evolving needs.” ~ CRG Logics “Rockwell Automation took the time and energy to understand the challenge we were facing and offered us a variety of solutions,” Williams said. “While I expected the high product quality, I was impressed by the support and quick responses I received from the Rockwell Automation representatives. From that standpoint, it was the customer service component that truly cemented our decision.” ~ Diedrich Manufacturing

Publication FOOD-BR001C-EN-P – May 2008

Copyright ©2008 Rockwell Automation, Inc. All Rights Reserved. Printed in USA.…...

Similar Documents

Premium Essay

Case Study: Pomodoro, Inc.: Food and Beverage Industry.

...Case Study: Pomodoro, Inc.: Food and Beverage industry. USA employment related Laws and Regulations which includes Anti- sexual harassment and a comprehensive interpretation of the laws as they apply to Pomodoro, Inc. Introduction: Pomodoro, Inc. will need to become familiarized with the employment laws and regulations that are governed by the United States Department of Labor and the United States Equal Employment Opportunity Commission. This paper will give a summary of each law or regulation. This position paper is going to brief the audience globally on the USA employment laws and regulations but not limited to Sexual harassment, Wage and Salary Legislation, Recruitment, Interviewing, Affirmative Action, Equal Employment and the ADA. This paper will go over the history of a few of the important acts that have been passed over the years to protect employees in the United States. It will also discuss the major protections that these acts provide and who are eligible for that protection. Now that the Pomodoro, Inc. is now a global business environment, the working individual overseas are relying on paid work, to make a living, and for the social and economic wellbeing of the community where they live, and encouraging more and more people, organizations, even nations to concern about the employment relationship. ('UK'). What is Employment Law and why is it important? Employment laws are put into place to protect employees from any mistreatment by their......

Words: 1206 - Pages: 5

Free Essay

Food and Beverage

...What is Food and Beverage Service? * Food and Beverage service is the "food and beverage flow" (from the purchasing of the foods to service to the customer) mainly concerned with the delivery and presentation of the food to customer, after completion of the food production. * Sometimes, it involves transportation if there is a separation of production and service facilities. Beverage * French bevrage, from boivre ("to drink"), from Latin bibō . * It is also said to be derived from the Latin word ‘Bever’ meaning rest or repose from the work. * The term beverage refers to all kinds of potable drinks which have thirst quenching, refreshing, stimulating, and nourishing properties. * Any potable( drinkable) liquid can be termed as beverage which regulates the stomach system and balances the pH level. * Beverages are consumed mainly to quench thirst , compensate loss of body fluid due to perspiration, feel fresh and active, as rituals, during social gatherings, and during and after eating. * Broadly beverage can be classified into two ways; 1. Alcoholic Beverage 2. Non- Alcoholic Beverage What is Alcoholic Beverage? * Alcohol is a colorless, odorless and volatile liquid. * It is a potable liquid containing ethyl alcohol or ethanol(C2H5OH) of 0.5 per cent more by volume. * The percentage of alcohol in a drink varies from 0.5 to 95 per cent , depending upon the method of preparation. * Alcohol is obtained by fermenting a...

Words: 386 - Pages: 2

Premium Essay

Food and Beverage Operation Management

...Introduction: This report aims to describe and evaluate the financial statements in food and beverage operations, the process of cost and pricing and its specifications and to analyse the steps in purchasing process. 2.1. Demonstrate the use of financial statements in food and beverage operations Various food and beverage establishments publish their financial reports and statements like balance sheets or cash flow in the end of each tax year, simply for the aim of evaluating their progress in comparison with the previous tax years. Financial statements are counted for productive in any company’s financial history. Their aim is to assess the performance of the company when compared to other companies. Financial statements also serve for judging the financial location of the company in a certain year. Financial reviews are also used to provide shareholders with an approximate idea of the establishment’s performance and dividends. Financial statement consists of three parts: -cash flow -income statements -balance sheets Consequently financial statements are the most significant fragment of any company’s future plans. They are the single direct source for evaluating business’s economic performance-they give information about the effectiveness, financial health, and the capability of paying obligations. Some of the people who count on financial statements are managers, experts, advocates, investors, creditors, clients and suppliers. The four types of financial......

Words: 1387 - Pages: 6

Free Essay

Food and Beverage

...SUBDIVISION DESCRIPTION FARMING This industry is involved in the production and collection of raw agricultural commodities such as rice, wheat and corn. Examples include seed producers such as Monsanto and Dupont and agribusiness such as Archer-Daniels-Midland and Bunge. PROCESSING Food processing is an integral part of the value chain and involves the processing of raw food commodities into forms that can be easily distributed and sold to consumers. This division is further divided into the following: Food, Major Diversified: Kraft Foods, Kellogg Company Beverages, Alcoholic & Non-Alcoholic: Coca-Cola Company, Pepsico, Diageo Confectioners: Cadbury, Mars DISTRIBUTION This is the final stage of the F&B value chain and entails the distribution of finished or near-finished food products to consumers. This industry includes: Grocers/Supermarkets: These provide processed but unprepared food to customers, e.g., Wal-Mart. Quick Service Restaurants: These fast food restaurants serve ready-to-eat food, e.g., Yum! Brands, McDonalds. Casual & Upscale Restaurants: They serve full meals to consumers, e.g., Darden Restaurants. F&B sector overview and trends • The global F&B industry was valued at $5.7 trillion USD in 2008 and is expected to increase to more than $7 trillion USD by 2014, witnessing a CAGR of 3.5 percent. 2. • The global food products industry, which consists of agricultural products and packaged foods, generated revenues of $3.2 trillion USD in 2008. This is...

Words: 533 - Pages: 3

Premium Essay

Food and Beverage

...professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of the process. Their primarily responsibilities are to maintain adequate supply and quality, obtain the lowest possible price and maintain the company’s competitive position.” According to Lockwood, Alcott and Pentelidis (2008) “When purchasing of food, it is necessary to consider what the true cost of the item will be in relation to what the printed price list from the supplier states it to be.” Leslie (1987) further added......

Words: 1498 - Pages: 6

Premium Essay

Service Quality Beverage and Food

...in Hotel Industry: A Conceptual Framework for Food and Beverage Departments Ala`a Nimer AbuKhalifeh1 & Ahmad Puad Mat Som1 1 School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia Correspondence: Ala`a Nimer AbuKhalifeh, School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia. Tel: 60-4-653-3741. E-mail: ana11_hbp046@student.usm.my Received: March 8, 2012 Accepted: May 15, 2012 Online Published: July 16, 2012 doi:10.5539/ijbm.v7n14p135 Abstract URL: http://dx.doi.org/10.5539/ijbm.v7n14p135 Service quality has been an important subject of research involving food and beverage (F&B) departments of hotels. Despite a substantial number of studies on service quality, the reasons why guests revisit a hotel and why a high-quality service from the F&B department is needed have remained unanswered. This paper aims to review existing literature on service quality management in the F&B departments of hotels, its process, and the effective service quality management framework. This paper discusses famous models, and explains Parasuraman’s dimensional framework of service quality management in the area of F&B and its application to the hotel industry. The conceptual paper suggests application of the dimensional model in the F&B department and encourages hotels to improve its management to better satisfy their guests. Keywords: service quality, hotel industry, parasuraman dimensional model, food and beverage......

Words: 4547 - Pages: 19

Free Essay

Food Beverage

... Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to:  Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their...

Words: 4819 - Pages: 20

Premium Essay

Food and Beverages at Southwestern University

...CASE STUDY No. 1: FOOD AND BEVERAGES AT SOUTHWESTERN UNIVERSITY FOOTBALL GAMES GROUP 3: Bascos, Regina Domingo, Eina Gali, Geralyn Lirio, Pau Plaza, Mayet Tecson Carla I. CASE BACKGROUND Southwestern University (SWU) is a state college and long time football power house as one of the top 20. With its goal of reaching the no.1 ranking, in 2010 they hired the legendary Bo Pitterno as head coach. After just announcing the new coach’s arrival, from an average of 25,000-29,000 season tickets increased by 10,000. Despite the yearly increase in attendance, the no. 1 ranking remained elusive. Continuous growth in attendance then brought more challenges to the Southwestern University such as the need for bigger stadium and complaints on seating, parking, long lines and concession stand prices. Thus, the University President, Dr. Marty Starr concern was not only on the cost of expansion versus acquisition of new stadium but also on the ancillary services. He wanted all various support activities such as parking lots, game programs and food services to be handled as profit centers. Dr. Starr instructed the Stadium Manager, Hank Maddux during their recent meeting to develop a break-even chart and related data for each of the centers. Among the ancillary services, Dr. Starr wanted to have first the break even report for the Food Service area ready on their next meeting. Table 1 containing the estimated selling per unit and variable cost......

Words: 1647 - Pages: 7

Premium Essay

Food and Beverages Operation

... Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food......

Words: 94338 - Pages: 378

Premium Essay

Food & Beverage

...Introduction: We are the members of the management team of the Food and Beverage Department of a 5-star hotel located in city center. The occupancy rate of the hotel has been stable for the past three months at the level of 85%, but the profit generated from our department has been rather unsatisfactory, compared with our historical data and the performance of our competitors. Aims: The aim of preparing this business proposal is to illustrate our plan of how to improve the profitability of our department. In order to improve the profitability of our department, we need to identify what are the (1) problems as well as how to tackle those problems and (2) what else we can do. (1) Problems and Solutions: (Profit sensitivity analysis) By using the method of profit improvement, Profit Sensitivity Analysis, we can identify some key factors of a business, which are products, services (about staff and equipments), the prices and the atmosphere and mood. More important is that the existed problems of our department, in a certain extent, can negatively affect the key factors. Therefore, we need to take the initiative to tackle those problems as soon as possible. At first, the most significant factor should be the quality of our products. Thus, we should be concentrated on our ingredients and dishes. However, we are facing some problems. Some of our ingredients come from Japan and the nuclear problem leads to some negative effects like some of the materials are......

Words: 2704 - Pages: 11

Free Essay

Food and Beverages

...ANALYSIS OF FOOD AND BEVERAGE INDUSTRY Table of Contents Introduction 3 Case Study- Part 1 3 1. Types of Menu 3 1.1 The Lamb- pub 3 1.2 Berners Tavern- restaurant 3 2. Food production system 4 2.1 The Lamb- pub 4 2.2 Berners Tavern- restaurant 4 3 Service systems 5 3.1 The Lamb- pub 5 3.2 Berners Tavern- restaurant 5 4. Implications of staff of different systems (comparison and discussion between two establishments) 5 5. Conclusions in regards to menu suitability and establishment of F & B 6 5.1 The Lamb- pub 6 5.2 Berners Tavern- restaurant 6 6. Recommendations for a better system 6 Case study –Part 2 7 An explanation of the purpose of using a cost of the recipe. 8 Case study -3 10 3. Providing food & beverage in hospitality event 10 3.1 Deciding event for dinner 10 3.2 Event action plan 10 3.3 Sending Invitations 11 3.4 Food & drink menu 11 3.5 Service plan 11 3.6 Table plan 11 3.7 Calculation of event costs 12 3.8 Overall plan 13 3.9 Safety and security 13 3.10 Shopping list 13 3.11 Evaluation 13 3.12 Implementation & delivery 13 Conclusion 13 References: 14 Introduction Food and Beverage is an important part in the hospitality industry. It is through this department where a large amount of business is being transacted on a high note (Park et al. 2014). There should an arranged system to serve the food. There are many different sectors of the food industry that is needed to maintain the total sector...

Words: 3352 - Pages: 14

Free Essay

Insights Into the Food, Beverage,

...Insights into the Food, Beverage, and Consumer Products Industry GMA Overview of Industry Economic Impact, Financial Performance, and Trends The Grocery Manufacturers Association (GMA) represents the world’s leading branded food, beverage, and consumer products companies. Since 1908, GMA has been an advocate for its members on public policy issues and has championed initiatives to increase industrywide productivity and growth. GMA member companies employ more than 2.5 million workers in all 50 states and account for more than $680 billion in global annual sales. The association is led by a board of member company chief executives. For more information, visit the GMA website at www.gmabrands.com The Food Products Association (FPA) is the largest trade association serving the food and beverage industry in the United States and worldwide. FPA’s laboratory centers, scientists, and professional staff provide technical and regulatory assistance to member companies and represent the food industry on scientific and public policy issues involving food safety, food security, nutrition, consumer affairs, and international trade. For more information, visit FPA’s website at www.fpa-food.org The member firms of the PricewaterhouseCoopers network (www.pwc.com) provide industry-focused assurance, tax, and advisory services to build public trust and enhance value for its clients and their stakeholders. More than 130,000 people in 148 countries across our network work......

Words: 24438 - Pages: 98

Premium Essay

Food Beverage

...Bangladesh is a developing country and the population in Bangladesh are congenial for beverage business. In Bangladesh there are more than 16,00,00,000 people here so beverage industry have a bright future. Entrepreneurs have already taken some initiative to develop in these sector. Some successful beverage companies in Bangladesh as follows: 1.Transcom Beverages Ltd: Transcom Beverage Ltd (TBL) is the exclusive PepsiCo Franchisee for Bangladesh. TBL owns and operates modern plants in Dhaka and Chittagong for bottling the renowned soft drink brands such as, Pepsi, 7UP, Mirinda, Slice, Mountain Dew, Pepsi Diet and 7UP Light. The company is emerging with the motto to deliver sustained growth in Bangladesh and move towards dominant Beverage Company, delighting & nourishing every Bangladeshi, by best meeting their everyday beverages needs & stakeholders by delivering performance with purpose, through talented people. Visit website : www.transcombd.com Contact with Transcom Beverages Ltd: Gulshan Tower Plot# 31, Road# 53 Gulshan North C.A, Gulshan-2, Dhaka-1212 Phone : (+880-2) 8818327, 8814662, 8855371, 9561770 || Fax : (+880-2) 9887373, 9887376 2.Akij Food & Beverage LTD: Akij Food & Beverage Ltd. has been established at a beautiful site Krishnapura, Dhamrai of Dhaka. It has come with the best food & beverage in Bangladesh. There are various types of drink. Mojo is the brand name of cola, Lemu is the brand name of Lemon and Speed is the brand......

Words: 1191 - Pages: 5

Free Essay

Food and Beverage Manager

...Gaetano De Pasquale EDUCATION 2016 2006 SDA BOCCONI, Milan, Italy Master of Management in Food & Beverage BUSINESS AND ECONOMICS UNIVERSITY, Perugia, Italy BA in Tourism Business Management Specialization: Hotel and Restaurant Management Exchange program: Deusto Business School, Bilbao, Spain PROFESSIONAL EXPERIENCE 2011 - 2016 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Bar Supervisor ▪ Managed multidisciplinary team of 110 bar staff of different cultures on board cruise ships with 4500 guest capacity ▪ Supervised operations of 20 Bars. Increased revenues by 15% through use of report analysis to promote higher margin products ▪ Directed 12 different mentor programs to provide training in sales procedures and public Health compliance to over 100 participants ▪ Minimized refund errors by 30% through enhancing staff competency in bills accounting and service recovery ▪ Reduced inventory cost by 20% of beverage department by evaluating trend of consumption and purchase behaviors ▪ Managed and forecast stock inventory for 99 days world tour itineraries. Ensured full availability of product range whilst minimizing excess stock Start-Up Costa Diadema, Fincantieri Shipyard Construction, October 2014: ▪ Supervised construction of 20 Bars and Lounges and introduced 4 new concepts to increase revenues by 20% 2008 - 2010 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Onboard Tour Specialist & Port Lecturer ▪ Coordinated......

Words: 368 - Pages: 2

Premium Essay

Indian Beverage Industry

...The Indian food and beverage industry (not including alcoholic beverages) was valued at approximately $200 billion in the year 2007, according to a FICCI-Technopak study, and is expected to grow to $300 billion by 2015. Of course, not all of this produce goes in for processing, and the food processing industry is therefore estimated at a smaller $70 billion. Beverages, primarily packaged tea and coffee, milk-based packaged drinks, carbonated drinks and fruit-based drinks account for a small proportion of the industry, a little more than $6 billion. The food and beverage industry is considered a priority sector by the government, since it has potential for generating employment in both urban and rural areas. According to the India Brand Equity Foundation (IBEF), the industry already employs over 1.6 million workers directly, besides its impact on other sectors such as agriculture, logistics and retailing. The food and beverage industry covers many sectors, and the Ministry of Food Processing has broadly divided into the following areas: Dairy processing, Fruits & Vegetable processing, Grain processing, Fish, meat & poultry processing and lastly, Packaged goods such as beverages, snacks, bakery products, convenience/ready-to-cook foods. Currently, many units in the food processing industry work in the unorganised sector, but the share of organised industry is expected to grow, gradually. The packaged food, industry is expected to be a significant contributor to this......

Words: 7167 - Pages: 29