Concept of Food and Beverage | Report
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Added on 2020-01-28
Concept of Food and Beverage | Report
Added on 2020-01-28
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Food and Beverage
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1TASK B...........................................................................................................................................1a) Use of financial statements in food and beverage operations ...........................................1b) Use of cost and pricing processes .....................................................................................2c) Purchasing process ............................................................................................................3d) Food and beverage menus for a hospitality event.............................................................3e) Justify the selection and suitability of recipes for menus ................................................4TASK C...........................................................................................................................................5a) Plan a food and beverage service for a hospitality event within an agreed budget ...........5b) Implement the planned service maintaining standards of quality and health, safety andsecurity...................................................................................................................................6c) Factors to determine the success of service and making recommendations for improvement ................................................................................................................................................7CONCLUSION ...............................................................................................................................7REFERENCES................................................................................................................................9
INTRODUCTIONIn hospitality sector, both food and beverages are the most popular source of earningbecause this sector is continuously growing and expanding. This sector is basically specialized inmaking and delivering the foods and drinks. To celebrate any festival or special moments, peopleprefer to visit restaurants, hotels or resorts. To attract the customers, resorts and hotels mainlyfocus on food and beverages, so, in this regard management have the responsibility to providequality products and services to their consumers in respect to food and beverages. The presentreport is about the concepts and processes of food and beverages. For this purpose, this reporthelps to understand the characteristics of food production with different ways of serving the foodto guests (Stanton and Salnikova, 2016). It also includes the concept about financial controlssuch as pricing and purchasing process etc. which are used in food and beverage operations.Further, it also includes the planning process to maintain the standards of quality, health safetyand security. TASK A(Explained in power point presentation)TASK Ba) Use of financial statements in food and beverage operations The financial statements are basically the types of reports which describe all types offinancial processes of business operations. The main motive of financial statement is to recordthe information about financial transactions such as cash flow in sales operation payment ofwages and payment to suppliers etc. The food and beverages manager use this financialstatement as a tool to monitor the inflow and outflow of cash (Montero and et.al, 2004). Thedifferent types of financial statements are such as balance sheet, dish costing sheet, operatingstatement and cost statement etc. with the help of these tools, manager keeps the record of dailyoperations like purchasing of raw material, kitchen utensils and items related to drinks (Azeredoand et.al, 2016). The few financial statements related to food and beverages are defined below:Dish costing sheet- With the help of this tool, single portion cost and total cost for specific meal.Generally it is used to measure the accurate selling price and cost related for menu and dish. Thisis a very helpful and easy to use tool which evaluates the cost of raw materials and requiredingredients for preparing the food (Altunay and Gürkan, 2016). Cost related to each ingredient is1
calculated in this dish costing system. With the help of this costing sheet, manager takes theappropriate and effective decisions related to food selection which would be swerved to guests ofend term party.Cost statements- This type of statement determines the cost related to both direct and indirectexpenses (Phillipov, 2016). This tool helps the manger to allocate the budget for every dishwhich would be present in front of guests.Variance analysis- With the help of this tool, the difference is identifies between planned sandactual price of all products. The actual price of products means the price at which food productsare sold by hotel and restaurant (Montero and et.al, 2004). Sales records- By using the past sales record, manager identifies the preference of customers likegenerally what type of dishes are preferred by the guests in party. So, it is clear that sales recordsshould be maintained on regular basis which help on future to forecast the demand. The buyingbehavior and pattern of consumers are identified through their frequent purchasing process. Withthe help of sales record, manager would be abler to select the appropriate dishes for the end termparty (Azeredo and et.al, 2016). Operating statements- This tool defines the final cost of preparing the food and beverages and inthis transformation, procuring and carrying costs of required raw materials are also included(Altunay and Gürkan, 2016).b) Use of cost and pricing processes Process related to cost and price generally involves the factors like menu prices,beverages, gross &net profits, variable, direct, fixed, indirect cost and VAT etc. In this regard,prices describes the amount money which are required to purchase the products and further thecost describes the transformation cost, efforts, time and labor cost. On the basic of given casescenario, party includes the various types of guests like diabetic, vegetarian, non-vegetarian andkids. So, according to this manager have to select the dishes in appropriate manner which couldmeet the requirements of all types of guests (Perrea and et.al, 2016). In this context, it is essentialfor manager to consume the money according to the budget. Manger has to effectively spend themoney to purchase the raw material for preparing and cooking the food and beverages. On thisbasis the cost and pricing processes are considered. Further, the direct cost relates to the actualcost of ingredients which are used to in preparing him food. However, the indirect costs are notincluded but they are very important while considering the food production system such as at the2
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