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Research and write a paper on the possible introduction and acceptance of new technologies in the Food and Beverage sector.

The paper should include the impact of identified technologies from both the perspective of the business and the guests.

It should include examples for both front and back of house. Included in the discussion there should be reference to advantages each technology will provide and also disruptions which may be caused.


You should include some discussion on the possible/probable impact such measures will have on costs and guest acceptance.

The role of information technologies in food and beverages

The information and communication technology plays a significant role in the field of food and beverage industries. Most of the food organizations use e-business technologies to improve the productivity and efficiency of their industry (Bigliardi, & Galati, 2013). The main purpose of this report is to describe the new technologies used for the food and beverage and their impact on both business and guest. The main problem occurs with any information technology is the lack of security due to which users can and organization can lose their private details like login ID and passwords. In this modern generation, most of the food industries take orders online with the help of many technologies like e-commerce, digital communications, automated purchasing tools, and digital transformations. In the future, the food industries can adopt artificial intelligence technology to enhance the efficiency of their organization. The technologies have the ability to improve the quality control, sorting of products and restock items effectively. There are main two technologies used in the field of food and beverages such as warehouse management system and automatic guided vehicles. This report is divided into four parts, for example, the present and future technologies in the sector of food and beverage, the role of innovation in food organization, the impacts of technologies on business and guest and their strengths and weakness.

The food and beverage technology is the best application of food science for the processing, distribution, selection, and the use of secure food. Around 60% of food industries use computer technology to increase the quality of food and consumers order food online with the help of mobile networks (Chemat, Vian, & Cravotto, 2012). The main issue faced by any technology is privacy and security because the food and beverage organization use wireless networks and technologies which are very less secure. The best example of the technology thinking and use of modern innovation is the bagger's restaurant that provides online services to their customers. There are main five key elements for any food and beverage industry, for example, cost, flexibility, speed, and dependability. A number of devices and equipment’s are used in the food and beverage department that provides a platform to communicate with the customer and provide a home delivery facility (Cushen, Kerry, Morris, Cruz-Romero, & Cummins, 2012).

There are various kinds of technologies used in the food and beverage sector which are described below:

To protect the food and beverage the organizations use many distribution centers, sorting process, and sequenced to fast restock on the same day. There are few operations which are considering in the technology to improve the restocking process. It is an automatic technique to store and retrieval food that uses a structure and also incorporates both palletize and de-palletize that improves the scalability, flexibility, and modularity (Durán, & Marcato, 2013). This provides an aisle-friendly pallet; order pallets roll cages and totes that can increase the time consumption and accuracy of collection shelves. This type of improvement can expend the business and also provide customer satisfaction. Moreover, in the future, the flow through sortation technology will reduce the time and enhance the efficiency of online food services.

New technologies in the Food and Beverage sector

The modern computer equipment and devices can improve the rate of food and beverage and also increase the delivery expectations. The online communities and e-commerce networks changed the way of communication and also made a platform for the food and beverage to order product as per their suitability. The information technology delivers many options for ordering food online at a large scale and technology equipment allow the modern trend to move towards the modern generation. With the help of these type of components and food industries are able to control and maintain the rate of efficiency and productivity (Espitia, et al., 2012). In the last four years the use of technologies in the food and beverage sectors has increased by 59% because most of the individuals order food online. Sorting innovation for treatment of the coarse metal articles is settled and for sure in a few conditions for a few minerals, e.g., precious stone and coals, go about as the main strategy for extraction. Be that as it may, for other mineral frameworks, it might comprise a noteworthy part of the in general stream sheet. General goal of arranging is either focus, I.e., create at least one completed items, or pre-focus, i.e., to redesign and create a little mass for further handling or rescue, e.g., to make adequate feed from a low or negligible review store Either as a fixation, pre-fixation or rescue objective, arranging, has various focal points including critical vitality sparing from decrease or extraction of fine combination systems and item drying, decrease in transfer coasts what's more, its related issues due to diving in fines and slurries quality apportion, and so on.

  • It is more effective technology in the field of food and beverage
  • Take less time
  • Very simple and easy to understand
  • Very less secure
  • Implementation cost is very high
  • Limited process (Galanakis, 2012).

It is the future technology in the field of the food industry that has the capability to increase efficiency and reduce the cost like an online transaction. There are main two enhancement in this technology for example cost reduction and return on investment. With the help of this process, users can easily place their orders and the implementation is a very serious problem of this technology. There are total 9 steps used during the order placing and picking but the voice technology has decreased these steps around 40%. It provides a platform to reduce the issues of wrong picks, and packaging errors which are occurred in the handheld scanners (Joana, et al., 2013).

  • Easier and faster
  • Works precisely
  • Improved productivity
  • Safety improvement:
  • Multiple uses
  • Costly
  • Very limited
  • Less secure
  • Increase the security threats and risks

AGV is defined as automated guided vehicles which are an advanced innovation in the field of food and beverage. Numbers of organizations are focusing on cooperating operation with an automated process which means food industries are improving their accessibility in warehouse function. This technology is completed based on the automation that reduces the human efforts by 50% (Kieliszek, & Misiewicz, 2014). It provides a platform to enhance the operations and functions of a warehouse and increase the communication system between automated storage and retrieval process. This technology allows the food society to expand their business and efficiency and reduce the overall cost of equipment. AGV technology is also called as a portable robot which follows the wires located on the floor and it also uses the laser system for the navigation purpose. The main role of this system in the food and beverage sector is to move products from one location to another and in Germany, this innovation is also known as a fahreriose transport system.

Advantages

Labour Reduction

For the situation made reference to above, if the kitchen ace is expelled from the casing, it influences the Dosa Making Machine economical state of the lodging. In the event that mechanization is brought into this image, the reliance or the need of the cook diminishes to zero 'consequently'. Wouldn't numerous such cases be comprehended with simply this one stage up towards mechanization!?

This will deduct every one of the potential outcomes of terrible sustenance and keep up a taste which will make mark notoriety for your organization. Mechanization encourages the predictable quality, inconvenience free generation and straightforwardness basic to keeping retailers and customers happy with nourishment and drink items.

Two critical favourable circumstances of mechanical changing to programmed machines are their adaptability and potential for extension. While a total mechanization arrangement probably won't be suitable for little organizations, modern programmed segments and apparatus can be included as required, and modified and extended as a business with negligible wastage of assets.

Robotization enables administrators to screen and have more power over procedures, which channels down to advance refinements made by staff. Having the information and the ability to make modifications in a single place implies the time from occurrence and response is abbreviated essentially, and minor issues have less time to end up major. In this way, computerization is a huge change over the out-dated technique for account information in electronic spreadsheets or paper records.

Looking after quality, guaranteeing wellbeing and encouraging traceability all tie into a maker's key concern: keeping up a brand's decent notoriety. Robotization encourages the steady quality, inconvenience free creation and straightforwardness basic to keeping retailers and customers happy with sustenance and refreshment items.

  • Very complex
  • Take more time
  • Very costly

In the last few years, the numbers of food industries adopted the digital transformation process to deliver the food and other grocery product in less time. In which modern generation the direct to direct consumer’s sites has increased very fast and many third-party sellers provide many e-commerce services to their consumers to order food. With Amazon acquisition of complete foods the demand for online delivery and subscription food services has increased by 58% in the year 2018.

  • More effective process
  • Reduced the issues of security
  • Improved performance and efficiency
  • Less time consumption
  • Troubleshooting is very difficult
  • More complex to design and implement

It is defined as a cold pasteurization process by which the sealed product or foods are transferred to a vessel. In which a high isotactic pressure diffused with the help of water and thus provide a way to maintain the freshness, flavour, and nutrients of the food. The high-pressure processing technology also helps in the food industries to control and monitor the freshness of products for a long time without the use of any external chemicals and preservatives (Li, et al., 2012).

  • HPT is appropriate for items with high water content and can be adjusted for both cluster handling and semi-ceaseless handling
  • HPT particularly helpful on the grounds that it tends to be utilized to process a crude item without altogether adjusting their flavour, surface or appearance
  • HPT creates item bundling to withstand a changed in volume up to 15 % pursued by an arrival to its unique shape without losing seal honesty or obstruction properties.
  • HPT has been utilized with several items to enacted nourishment Bourn bundles, inactivates deterioration causing life forms, inactivated catalysts, grow or inactivate some bacterial spores, broaden time span of usability, decrease the potential for sustenance borne ailment, advance aging of cheddar and limit oxidative carmelizing.
  • HPT does not pulverize the sustenance since it is connected equally from all side.
  • HPT is similarly successful on molds, microbes, infection, and
  • HPT decrease the preparing time physical and substance change, maintenance of freshness, season, surface, appearance and shading disposal of vitamin C misfortune, lessens ice precious stone harm and decreases practically adjustment near conventional warm handling.
  • HPT shortens huge numbers of the illnesses with the sympathy of crude items demonstrated that numerous small-scale creatures are pulverized by standard HPT working weight.
  • Required proper training
  • Cannot be used for all foods and beverage

The food industries are more mechanized and automated by using latest technologies like the internet of thing, artificial intelligence. The use of robots in the food sectors has been reduced the human errors and increased the security of their data. With the help of robotics systems, the food management team can increase their productivity and it has the ability to avoid food-related issues and packaging errors (Liu, Sun, & Zeng, 2014). The warehouse management system continuously increases in the sector of food and beverage and operations also decline the costs and errors rising during the packaging. Moreover, this type of technology also improves their standardization during their services and communication system to expend responsiveness and decrease the total cost of ownership.

  • Decreased Production Costs
  • Shorter Cycle Times
  • Improved Quality and Reliability
  • Better Floor Space Utilization
  • Reduced Waste
  • Increased Safety
  • Identifying Your Needs
  • Understanding the Importance of Training
Disadvantages and disruptions
  • Capital cost
  • Expertise
  • Limitations
  • Increase security related issues

Disadvantages

The voice technology has changed the way of communication and most of the food industries developed this process in their business (Moore, Spink, & Lipp, 2012). With the help of this technique the users can easily order any food without providing any inputs and in the coming years, people will be able to talk to food and beverage and buy any food item by using voice recognition process. There are few negative impacts of this technology for example; it is very limited due to which very few customers can take their benefit, the voice can be easily detected by another person by whom users can lose their data, but the main advantage of this process is that it reduced the packing related issues (Nazzaro, Orlando, Fratianni, & Coppola, 2012).

Flow through sortation allows the sorting process in the field of food and beverage and mainly it is used in the warehouse during the packaging of products. This technology affects the quality of foods because if any problem occurs in the sorting algorithm then people can receive a wrong product or food. The sorting is one of the most common processes which is used by computer networks but it can affect the overall performance of food business and many food sectors use this process during the packaging and operations in the warehouse (Notarnicola, Hayashi, Curran, & Huisingh, 2012).

The AGV technology can affect the overall efficiency and productivity of food industries and with the help of this process; many business sectors improve the security of their data. If any issue or threat occurs in the automated guided vehicle then the product ordered by the guest can be lost or mismatch with other (Ravindran, & Jaiswal, 2016). The positive impact of this technology in food and beverage is that the management team can handle numbers of tasks and it can deliver large many foods and beverages at a time.  It is controlled by the security team and if any fault occurs during the service then the food industry can lose their value in the market.

The main role of high-pressure processing is to maintain the quality of foods by improving their freshness. It is one of the modern food technologies that can handle the undesirable changes in the food (Shewan, & Stokes, 2013). The large pressure can reduce the microorganisms by distributing their cellular operations without any heat due to which the test and nutrition of the food can be lost. There are many examples of HPP technology, for example, fruits and vegetables, dairy industry and meat and fish industries.

Today most of food and beverage industries use the different types of the robot to handle the number of operation in the warehouse. Robots are completely based on artificial intelligence and that has the ability to work 24 hours without any rest but the main impact of this technology is that robot can reduce the production output rate. They are very costly and complex to design and implement. If the algorithm of the robot does not work properly then the food business can lose their productivity (Wu, & Sun, 2013).

A new era of voice technology

Example: Machine learning is one of the best examples of food and beverage technologies that use the concept of artificial intelligence. In the year 2017, most of the food industries produced a voice technology based robot which is used for the guidance of restaurant and their services at the front of the resort. The AI is a very popular technology which can be used for small and medium-size business and dominos use the automated guided vehicles that provide door to door services to their customers.

Example: Presently in its third year, Food Fraud 2019 reunites driving industry experts from over the globe, to a one-day occasion, devoted to maintaining the trustworthiness of the worldwide nourishment inventory network. Delivered in a relationship with a portion of the best specialists in the nourishment business, Food Fraud 2019 will by and by uniting quality confirmation heads from worldwide sustenance producers and processors who need to stay up with the latest on the most recent controls (Trienekens, Wognum, Beulens, & van der Vorst, 2012). Therefore it is observed that the robotics and automation changed the way of food industries and also improved the productivity of food and beverage.

These technologies are very popular and most the food industries use robotic and automation to enhance their business. The modern technologies like AI, voice recognition, and AGV have the ability to improve the efficiency of food and they are very costly in terms of design and implement. But they can reduce the human’s efforts and robots can work 24 hours without any rest. It will affect the guest acceptance and they can receive their food in very less time (Mirabella, Castellani, & Sala, 2014).

Conclusion

Today, food and beverage industries are growing very fast and they also provide home delivery services. There are many kinds of information technologies are used in the food sectors, for example, voice technology, automatic guided vehicle, robotic innovation, digital information, and high-pressure processing. All these techniques are described in this report with their advantages and disadvantages. This report also explained the role of technologies in the food and beverage sector and the impacts of these techniques on the performance of restaurants and business with respect to guests or consumers. Therefore, automation is very important innovation that can increase the overall performance of food and many organizations uses robotic systems to reduce the human efforts and packing errors. The issue of freshness and quality can be reduced by adopting the high-pressure technology because it can extend the life of food by maintaining the pressure and temperature. If any problem occurs in the algorithm of AGV and robotic then the wrong product can be received by the consumers and due to which the quality of food can be reduced. Dominos is a very best example of automation technologies that deliver fast food with the help of mini robots and drone and they also use the automatic guided vehicle in their warehouse.

References

Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), 118-129.

Chemat, F., Vian, M. A., & Cravotto, G. (2012). Green extraction of natural products: concept and principles. International Journal of Molecular Sciences, 13(7), 8615-8627.

Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., & Cummins, E. (2012). Nanotechnologies in the food industry–Recent developments, risks, and regulation. Trends in Food Science & Technology, 24(1), 30-46.

Durán, N., & Marcato, P. D. (2013). Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. International Journal of Food Science & Technology, 48(6), 1127-1134.

Espitia, P. J. P., Soares, N. D. F. F., dos Reis Coimbra, J. S., de Andrade, N. J., Cruz, R. S., & Medeiros, E. A. A. (2012). Zinc oxide nanoparticles: synthesis, antimicrobial activity, and food packaging applications. Food and Bioprocess Technology, 5(5), 1447-1464.

Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87.

Joanna Gil?Chávez, G., Villa, J. A., Fernando Ayala?Zavala, J., Basilio Heredia, J., Sepulveda, D., Yahia, E. M., & González?Aguilar, G. A. (2013). Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: an overview. Comprehensive Reviews in Food Science and Food Safety, 12(1), 5-23.

Kieliszek, M., & Misiewicz, A. (2014). Microbial transglutaminase and its application in the food industry. A review. Folia microbiologica, 59(3), 241-250.

Li, S., Yang, X., Yang, S., Zhu, M., & Wang, X. (2012). Technology prospecting on enzymes: application, marketing, and engineering. Computational and Structural Biotechnology Journal, 2(3), e201209017.

Liu, D., Sun, D. W., & Zeng, X. A. (2014). Recent advances in wavelength selection techniques for hyperspectral image processing in the food industry. Food and Bioprocess Technology, 7(2), 307-323.

Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28-41.

Moore, J. C., Spink, J., & Lipp, M. (2012). Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. Journal of Food Science, 77(4), R118-R126.

Nazzaro, F., Orlando, P., Fratianni, F., & Coppola, R. (2012). Microencapsulation in food science and biotechnology. Current opinion in biotechnology, 23(2), 182-186.

Notarnicola, B., Hayashi, K., Curran, M. A., & Huisingh, D. (2012). Progress in working towards a more sustainable agri-food industry. Journal of Cleaner Production, 28, 1-8.

Ravindran, R., & Jaiswal, A. K. (2016). A comprehensive review of pre-treatment strategy for lignocellulosic food industry waste: challenges and opportunities. Bioresource technology, 199, 92-102

Shewan, H. M., & Stokes, J. R. (2013). Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. Journal of Food Engineering, 119(4), 781-792.

Trienekens, J. H., Wognum, P. M., Beulens, A. J., & van der Vorst, J. G. (2012). Transparency in complex dynamic food supply chains. Advanced Engineering Informatics, 26(1), 55-65.

Wu, D., & Sun, D. W. (2013). Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review—Part II: Applications. Innovative Food Science & Emerging Technologies, 19, 15-28.

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