Financial Management of Chicken Treats - Food and Beverage Management

Running head: FOOD AND BEVERAGE MANAGEMENT
Financial management of Chicken Treats
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FOOD AND BEVERAGE MANAGEMENT
Table of contents
Analysis of interview findings...................................................................................................2
Effectiveness of the findings on the management of foodservice operations............................2
Appendix....................................................................................................................................7
References................................................................................................................................10

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FOOD AND BEVERAGE MANAGEMENT
Analysis of interview findings
Interview was conducted on the food and beverage manager of Chicken Treats. The
focus of the interview was financial management. The aim was to gain information about the
cost control options in the outlet. The manager was specifically asked about the cost control
options used in the front and back office operations. To this, he answered in a very organized
manner. He told that in the front office operations, audits are conducted for regulating the
costs of the food items. This includes the labor maintenance, furniture, electricity and others
(Boella 2017). Records are maintained for tracking the expenditure in the different business.
Here, the manager sounded very systematic, which reflected his satisfaction regarding the
performance of the staffs. However, in case of the back office operations, the managers
pointed out the importance of budgets, which enhances the awareness about the expenditure
in different business areas. When asked about the financial methods, the manager expressed
the significance of audits along with that of the development of budget (Melián and Bulchand
2016).
Effectiveness of the findings on the management of foodservice operations
Management is needed in all of the business aspects, including foodservice
operations. This is in terms of catering to the needs, demands and requirements of the
customers efficiently and effectively. Within this, financial parameter is crucial for reaching
to the specific tastes and preferences of the customers. Lackadaisical attitude in this direction
aggravates the complexities for the hospitality industries (Dopson and Hayes 2015).
Therefore, controlling the cost prices is important for gaining an understanding of the steps
taken by the contemporary brands. Moreover, this control is helpful for securing the position
in the competitive ambience of the market. This interview enlivens the aspect of cost control.

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FOOD AND BEVERAGE MANAGEMENT
The responses of the manager are a live example for the businesspersons in terms of
practising a sound financial management.
Dividing the operations into front and back office operations is a systematic approach
towards execution of the business activities (Wood 2018). The receptionist handles front
office operations, which includes catering to the needs, demands and requirements and
queries of the customers. The staff is entrusted with the responsibility of maintaining records
and files for the expenditure behind the business arenas. This maintenance helps in enhancing
the awareness regarding the cash flowing from the internal environment to the external
environment. Using latest and modern software helps the managers in averting arrears in the
calculations (Stefano et al. 2015).
The files are regularly reviewed by the directors for identifying the areas, which needs
improvements. For this, financial statements are considered, which is easy available if the
records are maintained. The performance of the staffs is monitored for averting any unwanted
situations and instances. Taking the assistance of the experts is useful, as it reduces the
individual burden of the staffs in terms of doing the calculations. Training the staffs is
beneficial in terms of teaching them the right process of handling the financial issues (Wang
et al. 2015). Post training tests helps the food and beverage manager of Chicken Treats to
assess the capability of the staffs to make practical usage of the learnt skills.
The back office operations are hidden from the customers. It includes the tasks of data
entries, record maintenance, settlement of the clearances, accounting and IT services. In other
words, back office staffs are entrusted with the responsibility of handling the administrative
services. As a matter of specification, the staffs enter the data related to the expenses into the
excel sheets and prepare reports (Wood 2018). These reports are sent to the directors for their