The ABC’s of Operating a Small F&B Business: Theory Simplified, Execution Systemized

The development of small food and beverage operations often reveals a common pattern. Many emerging operators begin with enthusiasm, creativity, and a strong desire to deliver a memorable product. However, without a clear understanding of operational systems, these businesses frequently encounter predictable challenges that undermine consistency, financial stability, and long-term performance.

This guidebook was created to address these challenges and provide a structured reference for learners and practitioners in the hospitality field. The aim is to translate industry logic into accessible frameworks that support clearer thinking, better decision-making, and more
disciplined execution. Each chapter introduces essential elements of operational design, ranging from menu engineering and workflow planning to costing, capacity management, and system-based service delivery.

Author
Alan Timothy Litelnoni
Dr. Amelda Pramezwary, A.Par., MM., CHE.
Dr. Meitolo Hulu, S.ST., M.M.

Year: 2026

ISBN: (on request)