Impact of Lean Operations on Chinese Manufacturing

This assignment explores the effects of implementing lean operations strategies within the context of the Chinese manufacturing industry. It delves into research papers analyzing the impact of lean practices on various aspects of manufacturing performance, including efficiency, quality, and productivity. The provided list of academic sources offers insights into this topic.

Food and Beverage Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss characteristics of food production and beverage system.........................................1
1.2 Discuss Factors affecting recipes and menu for specific systems.........................................2
1.3 Comparison of cost and staffing implications for different systems.....................................3
1.4 Justification of suitability of systems for food and beverage outlets....................................3
TASK 2............................................................................................................................................3
2.1 Use of financial statement in food and beverage management.............................................3
2.2 Using cost with pricing process............................................................................................4
2.3 Analysis of purchasing process.............................................................................................6
TASK 2............................................................................................................................................6
3.1 Collect the food and beverage menus for hospitality events.................................................6
3.2 Justify the selection and quality of recipes for menu............................................................8
TASK 4............................................................................................................................................8
4.1 Plan food and beverage service for hospitality event............................................................8
4.2 Implement the planned services which do maintain health and quality..............................10
4.3 Evaluate factor that determine success for making an recommendation for improvement.
...................................................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food and beverage is referred to as one of the crucial activities in a service organisation.
This segment undertake numerous activities such as purchasing of raw material, preparing of
food and beverage so that distinct needs of guests are fulfilled in ideal manner. The F&B
services which is been delivered by organisation should conform with the industry standards so
that chances of repetition of sales is enhanced (Davis, 2013). This assignment focuses on F&B
services and operations which are carried out by Saba Hotel. It is an 3 star hospitality
organisation catering its services in London. This assignment will attempt to understand different
food and beverage production and services systems along with consideration to the financial
processes. There will be an attempt to form a menu along with justification of choices. Lastly, a
plan will be formulated to offer services within the budget determined.
TASK 1
1.1 Discuss characteristics of food production and beverage system
The major characteristic of Food & Beverage identified to be a vital part of the life. The
F&B industry of the country carries a significant contribution in the economy of a nation. This
section of a hospitality industry is known to cater employment to a major section of employable
workforce. The F&B segment provides an opportunity to people in having a good time and enjoy
social gathering. There are numerous production system which can be considered while
preparing food such as:
Traditional: It is considered to be one of the most conventional food production system
which is considered. The menu items are preparation style are held for a shorter duration until
serving (Mahalik and Nambiar, 2010). This approach is generally employed when there is
smaller food servings and preferred for A la carte services.
Centralised: The centralised food production approach focuses on preparation of food at
a central location. This approach is more inclined towards achievement of standardisation
process and assures that there is a minimum reduction in food preparation.
Sous-vide: It is considered to be one of the most innovative approach undertaken for food
production. This approach involves packaging of food and plastic with vacuum so that it could
be stored for over 21 days. This approach is mostly preferred by organisation with larger capital.
It can be considered to be a time consuming approach of preparing food. This food production
can be further used with cold storage and does not involve any risk of contamination.
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Cook-chill: It is a comparatively simple approach which is considered in food production
system. The food which has been prepared is being stored under chilling temperatures so that it
could be preserved for over 5 days. This system is further utilised to make sure that quality of
food along with nutritional content is conformed with industry benchmarks.
Cook-Freeze: This food production system makes sure that food blasters are utilised
optimum. This approach assures that food is prepared and stored with blast freezer and
regenerated with the helps of microwave ovens (Massoud, 2010). This food production system
is advantageous as it enhances flexibility and minimizes wastage of food.
1.2 Discuss Factors affecting recipes and menu for specific systems
It can be said that there are numerous factors which influence production of F&B in
distinct systems. The menu involves variety of recipes which will be offered to guests as per
their orders. Therefore it is essential to give consideration to below mentioned factors so that
right menu can be developed. Here listing some of the crucial factors relating to recipes and
menu that are as follows:
Size of operation: the primary factor which determine menu and recipe are size of
operation. If the operations are on a large scale there will be comparatively more items on the
menu and higher availability of inventories and ingredients when compared with small scale.
Availability of resources: the development of menu and recipe which are to be served to
consumers should involve a detailed planning so that right inventories could be procured in the
right manner. Along with resources there are variety of equipment and tools which also affects
recipes and menu for production system.
Nature of menu: the determination of food and beverage production system is dependent
upon nature of menu and recipe as well (Slack and Chambers, 2010). For instance: Coffee shop,
restaurant and cafe will have have their own menu and recipe which are selected through
consideration of needs and expectations of target segment.
Customer needs: The operations of a F&B segment is carried out to make sure that needs
of a guest are fulfilled. Therefore a manager emphasizes on giving due consideration to the local
surveys so that food habits of target segment could be identified and further fulfilled.
Budget: The budget stands most curial when it comes to determination of food
production systems. It is very important for a manager to assess the amount of money which is
being possessed by the company so that menu and recipe could be developed accordingly.
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1.3 Comparison of cost and staffing implications for different systems
It can be said that human resources plays a crucial role in an organisation and determines
level of success which has been attained by an organisation. Before selection of staff out of
appropriate options it is essential to consider their skills, knowledge, experience and behaviour
so that right individual is selected to represent this organisation. To ensure success through
employees it is essential for an organisation to hire people who are efficient, possess a right
attitude and polite in terms of behaviour. The possession of right communication tactics will
make sure that sales of the company are maximised and business is able to achieve competitive
position in the market.
Staffing is referred to be an approach through more and more individuals are provided
with an opportunity to be a part of an organisation (Johnston, 2010). There are more number of
individuals entering the industry with a specialisation in hospitality sector aiming to provide
similar services in an improved manner. It has become extremely crucial for an organisation to
train its employees so that there is an positive impact on the level of services, commitment and
loyalty towards organisation. There are numerous discharges which are ascertained by an
organisation will be minimised due to undertaking of right staffing practices. The efficiency and
clearer responsibilities will be helpful in serving guests in an improved manner.
1.4 Justification of suitability of systems for food and beverage outlets
Considering major requirement and available resources with the organisation, it can be
said that Buffet system is most suitable and can be considered as modification of the true self-
service. This food production and servicing system assures that food is displayed and a guest can
choose food according to taste and preferences. It can be considered as a right combination of
hot and cold foods and guests can be served with limited amount of workforce in this system.
The customers in this section are provided with a choice and cost of food is higher in this
approach (Taj, 2011). The another most common approach of serving customers is plate service.
The staff with this approach needs to be highly trained and should be able to fulfil major
requirements of consumers in the right manner. The choice and cost of food can be controlled
however there is requirement of skilled chefs who can cook delicious foods.
TASK 2
2.1 Use of financial statement in food and beverage management.
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Income statement Currency in GBP. All numbers in thousands
Revenue 31/12/17 01/01/17 27/12/15 28/12/14
Total revenue 679282 710712 685381 635225
Cost of revenue 589490 598136 558491 516623
Gross profit 89792 112576 126890 118602
Operating expenses
Selling general and
administrative 31188 33420 37999 33588
Total operating
expenses 620678 631556 596490 554913
Operating income
or loss 58604 79156 88891 80312
Income from continuing operations
Total other
income/expenses
net -15018 -118683 -2046 4615
Earnings before
interest and taxes 58604 79156 88891 80312
Interest expense -1911 -2073 -2128 -2488
Income before tax 43586 -39527 86845 84927
Income tax expense 10653 638 17959 17928
Net income 32933 -40165 68886 66999
2.2 Using cost with pricing process.
It is one the most important factor that requires to understand in better manner. In this
considered several components such as costs, recipes and special dishes and many more. There
are defined several costs which are used for the business process such as creating, producing,
goods and services for satisfying people needs or demands in well manner. These are as
followings:
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Fixed costs: in this included those costs that do not change in any situations such as
increasing and decreasing in the items while producing or selling as well (Morosan, 2011). It is
the prime duty of organisation that to pay such costs if occurs during operating activities.
Variable costs: In this defined the prices or expenses of goods or services that generally
increase or decrease as per the situations. These costs directly related with particular products or
services which play vital role in deciding the price factors.
Direct cost: it included several expenses which has direct impacts on the business
operations as well as functions.
Indirect costs: These types of costs generally occurs while running the enterprises in an
effective manner including rent, office expenses, administrations charges, taxes and quality
accounts as well.
Gross and net profits: It is defined that amount which analysed after deducting from
internal and external costs such known as profits.
COSTING EXERCISE
Ingredients Specification
Unit of
Measure
[UoM]
Cost /
UoM
Quantity
Required
Total
Cost
plain flour 140 gram £5.00 6 £30.00
TOTAL COST £30.00
COST PER PORTION (total 5 portion) £6.00
Wastage (Per
Portion) 6% £0.28
Cost Price Plus
Gross Profit 37% £1.95
Adding VAT to
Achieve Selling
Price 5% £0.28
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Portions Sold 5
Selling Price £8.50
Gross Revenue £2.50
Net Revenue (After removing VAT) £2.22
Actual GP% Achieved 25%
Actual CoS% Achieved 2%
2.3 Analysis of purchasing process
Purchasing in context of food and beverage operations is referred to be function which
focuses on identifying, selecting, purchasing and finally storing commodity which has been
availed form the supplier. While purchasing it is essential for a manager responsible to make sure
that catering policy of an organisation have been conformed while purchasing and look after
them until they are being used in the production process (Powell, 2013). It can be said that
purchasing process is referred to be as crucial function as it makes sure that business cycle does
not encounter any major disruption. The major steps in the purchasing process are as follows:
Requisition: it is referred to be the first step which focuses on the selection of supplier to
avail products from. It is essential to carry out a detailed inquiry related to supplier so that range
of products and services could be identified.
Purchasing: This is second step in purchasing process focuses on the formulation of
purchase specification which includes quality, size and weight of commodities which are to be
availed by the organisation. This record also indicates prices at which products and services are
availed and possibly label of brand name.
Receiving: this step focuses on the checking delivery note and inspection of raw
materials which has been supplied by the next party (Thorndike, 2012). It is determined whether
products are in conformation with the purchasing order and finally signed off by the manager
responsible. This steps ends with storing of goods at the right place.
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Invoicing: This can be referred to one of the final process in the purchasing process and it
includes business identification number, delivery date and contact and address of both the
parties. The amount along with the VAT will be specified in this step along with mentioning of
payment terms which has been agreed by both the parties.
TASK 2
3.1 Collect the food and beverage menus for hospitality events
In this defined a menu planning event in which planner make decisions regarding proper
arrangement of specific events in an effective manner. It will support in interacting everything as
well as attracting more individuals towards operations. This will be beneficial in driving the
various themes, images, quality, concepts and missions or visions regarding event. In this
consists several items in three sub parts such as appetizers, desserts and main courses etc. these
are considering in the planning of foods and beverages for an event that all are self operated,
franchise agreements sourcing and management contracting (Powell, 2013). Here are defined
main menu in which determine followings aspects such as:
 Guests
 Menu planning legislation
 Mix of ingredients
 Flexibility
 food requirements
 Current trends
Menu card is very important for providing informations to the people regarding operations. It is
the cardinal planning which support in management and arrangement of the event in an effective
manner. It will support in creating awareness among audiences and attracts them towards SABA
hotel events (Nguyen, 2013). In the party of students which is going to held requires proper
planning of menu by considering various aspects such as.
Students- Fresher's/ graduated (Non-veg)
Diced Chicken
Hamburger with French fries plus cold drink
Beer/Whisky
Fish hot Garlic
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Vegetarian
Cheesy leek and mustard soup
Roasted veg and feta puff pastry tart
Vegetarian lasagne
Cold coffee
White sauce pasta
Teacher's /Staff members
Pizza (veg/ non-veg)
Italian courgette pie
Soft Drinks (hot/ cold)
ice cream
Board of directors/ Management team/ special guest
Hot drinks (Wine/ Beer/ Vodka)
Continental food
Veg/ Non-veg Pasta
Hot and cold coffee
Pizza
3.2 Justify the selection and quality of recipes for menu
Menu has decided for every kinds of people within event. There are decided various
types of foods as per the individuals and classified it according to them including non-
vegetarian, vegetarian, kids and diabetics patients etc. therefore, here decided the choices and
suitability of recipes which justify the menu (Davis, 2013). In this included the ingredients and
recipes which must be accessible for making proper menu card or its planning in an effective
manner such as:
 Regular ingredients
 storage elements
 Values
 Accessibility of needed ingredients
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 Seasonal ingredients
Hence, there is defined some recipes and various ingredients that are required to prepare foods
for guests so that they can enjoy such events in an effective manner. In this included nutritions of
foods and beverages items such as non- vegetarians, diet foods as fibre and fat, organic items,
vegetarians and other elements.
TASK 4
4.1 Plan food and beverage service for hospitality event.
Budget is that term which can be easily heard and can be considered to be used for every
kind of business (Galbraith and Lobstein, 2013). Basically, it is used for preparing an plan that
involve some special cost for having an services so effective decision according to required can
be done. In fact, it is be like which do help in acquiring money from client as well. Even though
the overall amount which was estimated as around 95000 pound. Basically budget do split the
actual amount in different parts so that it can come out which part is having maximum amount in
numbers.
Menu Item Budget
Food The Sunday roast 11000
Fish “n” Chips 8000
Puddings 11000
The Fry up 15000
Haggis 15000
British Banger 9000
Cream tea 7000
Beverages Hot drinks- (Beer, vodka,
wine etc.)
9000
Hot and cold coffee 3000
Desserts Chocolate Ice Creams 1000
Mac Flurry Oreo 6000
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Total 11 95000-/
Hence, except the menu there is main criteria as well i.e. method and kind of drinkable
services which is confined into various styles and some of those are as follows:
Table services:- In this, customer are usually sit on dining side and waiters do provide an
menu booklet from which consumer make an order and in lastly food is served to clients in
within time period.
Assisted services:- It refers to known as combination of table and self service. Basically,
in this half part of food is serve at there table only and some of the part customers has to collect
it from the buffet (Slining and Mathias, 2013). Mainly, it is used at the time of breakfast services.
Self service: In this particular criteria, guest and customer do come at that particular
location where the food is offered in structured way and do serve different kind of foods too.
Single services: This point is expressed as customer do make an order for the food on
counter by paying amount and receive it from same counter.
Specialised services: In this style, waiters serve food which do help themselves in
offering food in proper manner according to there own preferences and desires. It is that which
do involve different budget and also lead to save the cost that is particularly with waiters only
and having an another service suppliers.
4.2 Implement the planned services which do maintain health and quality.
In this variety of things are there which do connect different service plan of food and
beverage that do help in improving standard quality, safety, health and security which is being
there on a present customers in having an expanding product that have quality of rather then
quantity (Popkin, 2013). Moreover, various factors are there which is set in part of food and
beverage production.
Standard quality: This includes as having an quality standard with factors of preparing
food and beverages. Basically standard is shown by preparing food in quality and by taste wise
too with presentation of such food is a part of whole event. Quality and effectiveness in services
has to be provided in every aspect by the staff members for food.
Health and safety: It has to taken under most important criteria as proper tools and
techniques should be utilised so that reduction in chances of accident can be there. Health and
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safety measures should be condemned for preventing guest and customers from getting any type
of harm and risk of life.
Security: It needs to have an each and every event successful, for same thing customers
required to feel safe while the event is running in right direction. At that time effective security
bring a sense of feeling that people are safe and nothing will harm them. Although it also leads to
bring in level of satisfaction to people and customers in effective way.
4.3 Evaluate factor that determine success for making an recommendation for improvement.
There are variety of element available which do directly affect the occurrence of services
which do help in revamping recommendation aspects (Jung and Yoon, 2012). Though, these are
thing which needs to be improved so that entity can attain its goals and objectives in great way
too.
Advertisement: This aspect is considered as an essential element for each field and Saba
needs to promote in innovative way and they do target customer in an effective way as it do cater
according needs and wants with desires for having an better work too. Basically, advertisement
is that criteria which do help in attaining goals and objectives. Therefore, several hotels are there
which do promote idealistic and desired place for tourist by providing an proper corporate
discount in great way.
Cost control: It has been seen that different hotels are there who out variations in prices
of food according to season gathering in hotel. Cost Control should be there in Saba Hotel as this
could help them to serve an quality product and services to there clients which directly impact on
attaining a huge profit with earning profit too.
Customer satisfaction: For the Hospitality industry it is quite tough to manage a client
by satisfying to customers after providing quality services in proper way (Chriqui and Pickel,
2014). Even Saba Hotel do undergone with changes in product and called up in innovation and
creativity so that satisfaction could be there among different customers. It is useful concept as
this also help in increasing the goodwill of Hotel and leads to attract the maximum number of
Hotel in great way.
Planning and organising management: It is such in which Hotel will hire staff and will
call up on those candidates who has ability to handle some major functions in great way.
Therefore, managing and controlling functions of hospitality industry needs to be done in proper
manner that do help in earning an maximum profit in great way (Story, 2014). Planning is such
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which do analyse the customer needs and requirement as this also help in preparing quality food
items that lead to satisfy demands of guest.
CONCLUSION
It can be concluded from the above report that food and beverage operations in the
contemporary times are to be improved regularly so that competitive edge could be achieved. It
is very important for organisation to hire competent employees and further equip them with
training and development so that better services are offered. It is essential for an hospitality
organisation to emphasize on quality as it has emerged to be a major differentiating factor
amongst organisation. There is a consideration to the financial statement and services of an
organisation as they help in serving employees in the right manner. Finally a menu has been
developed for guests considering their essential dietary and nutritional requirement while dish
selection.
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