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Assignment on Food and Beverage Operations Management

   

Added on  2020-06-06

14 Pages4843 Words54 Views
Food and Beverage OperationsManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss characteristics of food production and beverage system.........................................11.2 Discuss Factors affecting recipes and menu for specific systems.........................................21.3 Comparison of cost and staffing implications for different systems.....................................31.4 Justification of suitability of systems for food and beverage outlets....................................3TASK 2............................................................................................................................................32.1 Use of financial statement in food and beverage management.............................................32.2 Using cost with pricing process............................................................................................42.3 Analysis of purchasing process.............................................................................................6TASK 2............................................................................................................................................63.1 Collect the food and beverage menus for hospitality events.................................................63.2 Justify the selection and quality of recipes for menu............................................................8TASK 4............................................................................................................................................84.1 Plan food and beverage service for hospitality event............................................................84.2 Implement the planned services which do maintain health and quality..............................104.3 Evaluate factor that determine success for making an recommendation for improvement....................................................................................................................................................10CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12

INTRODUCTIONFood 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 offood and beverage so that distinct needs of guests are fulfilled in ideal manner. The F&Bservices which is been delivered by organisation should conform with the industry standards sothat chances of repetition of sales is enhanced (Davis, 2013). This assignment focuses on F&Bservices and operations which are carried out by Saba Hotel. It is an 3 star hospitalityorganisation catering its services in London. This assignment will attempt to understand differentfood and beverage production and services systems along with consideration to the financialprocesses. There will be an attempt to form a menu along with justification of choices. Lastly, aplan will be formulated to offer services within the budget determined. TASK 11.1 Discuss characteristics of food production and beverage systemThe major characteristic of Food & Beverage identified to be a vital part of the life. TheF&B industry of the country carries a significant contribution in the economy of a nation. Thissection of a hospitality industry is known to cater employment to a major section of employableworkforce. The F&B segment provides an opportunity to people in having a good time and enjoysocial gathering. There are numerous production system which can be considered whilepreparing food such as:Traditional: It is considered to be one of the most conventional food production systemwhich is considered. The menu items are preparation style are held for a shorter duration untilserving (Mahalik and Nambiar, 2010). This approach is generally employed when there issmaller food servings and preferred for A la carte services. Centralised: The centralised food production approach focuses on preparation of food ata central location. This approach is more inclined towards achievement of standardisationprocess 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 foodproduction. This approach involves packaging of food and plastic with vacuum so that it couldbe 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 productioncan be further used with cold storage and does not involve any risk of contamination. 1

Cook-chill: It is a comparatively simple approach which is considered in food productionsystem. The food which has been prepared is being stored under chilling temperatures so that itcould be preserved for over 5 days. This system is further utilised to make sure that quality offood along with nutritional content is conformed with industry benchmarks. Cook-Freeze: This food production system makes sure that food blasters are utilisedoptimum. This approach assures that food is prepared and stored with blast freezer andregenerated with the helps of microwave ovens (Massoud, 2010). This food production systemis advantageous as it enhances flexibility and minimizes wastage of food. 1.2 Discuss Factors affecting recipes and menu for specific systemsIt can be said that there are numerous factors which influence production of F&B indistinct systems. The menu involves variety of recipes which will be offered to guests as pertheir orders. Therefore it is essential to give consideration to below mentioned factors so thatright menu can be developed. Here listing some of the crucial factors relating to recipes andmenu that are as follows:Size of operation: the primary factor which determine menu and recipe are size ofoperation. If the operations are on a large scale there will be comparatively more items on themenu 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 toconsumers should involve a detailed planning so that right inventories could be procured in theright manner. Along with resources there are variety of equipment and tools which also affectsrecipes and menu for production system.Natureofmenu: the determination of food and beverage production system is dependentupon 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 throughconsideration of needs and expectations of target segment. Customerneeds: The operations of a F&B segment is carried out to make sure that needsof a guest are fulfilled. Therefore a manager emphasizes on giving due consideration to the localsurveys 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 foodproduction systems. It is very important for a manager to assess the amount of money which isbeing possessed by the company so that menu and recipe could be developed accordingly. 2

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