Food and Beverage Operations Management: Doc

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FOOD And BEVERAGEOPERATIONS1
TABLE OF CONTENTSINTRODUCTION..........................................................................................................................3TASK B...........................................................................................................................................3a) The use of financial statements in food and beverage operations...........................................3b) Demonstrating the use of cost and pricing processes..............................................................4c)Analyzing the purchasing process............................................................................................5d) Compiling food and beverage menu for hospitality event.....................................................6e) Justification of selection and suitability of recipes for menus.................................................7TASK C...........................................................................................................................................8a) Plan a food and beverage service for hospitality event within an agreed budget....................8b) Implement the planned service maintaining standards of quality and health, safety andsecurity.........................................................................................................................................9c) Recommendations for improvement.....................................................................................10Conclusion.....................................................................................................................................10references.......................................................................................................................................122
INTRODUCTIONFood and beverage is a leading sector at present that is focused in the conceptualization,preparation and distribution of edible items and drinks. It refers to food and beverage servicesprovided at places like, hotels, bars, resorts, public house, restaurants and pubs (Tamime, 2009).Further, it can also be stated that food and beverages operations are related with thoseorganizations, businesses or establishments that are specialized in providing meals preparedoutside instead of home. Food and beverage is a vital part of hospitality sector (Food andBeverageIndustry Outlook Survey,2013). It provides significant amount of contribution to theeconomic development of UK.To ensure success in long run, it is important for food and beverage organization to focuson the elements that are related with hospitality services like, quality, empathy andresponsiveness. In the present report, different aspects of food beverage operations will bestudied in the context of provided case scenario. In this report, learning will be shown regardingthe use of financial statements in food and beverage operations. A plan will be prepared for foodand beverage service for celebrating end of session event within a provided budget of£1000.Thereafter, the use of cost and pricing processes in food and beverage organization will bedescribed.TASK Ba) The use of financial statements in food and beverage operationsFinancial statement is a formal process of recording the fiscal functions and position oforganization, individual etc. It reflects the economic position of company in the market. Majorfinancial statements prepared in food and beverage entities are as follows:Dish costing sheets:It refers to the total cost of preparing a dish involving fixed andvariable cost. It involves cost of labor, raw material, ingredients etc.(Davis and et.al.,2013)Operating statements:It ascertains the profits and expenditure generated from thebusiness operations. It involves preparation of statements like profit and loss, income andexpense statements etc. It includes all the cost involved starting from preparation of foodand beverage to final delivery (Maxime, Marcotte and Arcand, 2006).3
Cost statements:It refers to the total cost involved in operating the hotel or businessincluding fixed, variable, direct and indirect cost. It involves major cost incurred onmaterial and labor.Variance analysis:It helps in identifying the difference between the existent andanticipated behavior. It aids in ascertaining the level of deviation from actual budget.Variance analysis is important technique that helps hospitality organization in exercisingcontrol over business (Rutherford and O'Fallon, 2007). For instance, budget for food andbeverage cost was£500 while the actual cost is £700. Therefore, management can takesignificant steps to control unnecessary expenses in future and meet the budget criteria.Sales records:It provides information about total sales of business with regards toaccommodation, food and beverage, extraneous services like, Spa, gym, swimming pooletc. during a particular period (Bechtold and et.al., 2006). Sales records also provideinformation about services purchased by customers, mode of payment, service preferredby them, their contact information etc.b) Demonstrating the use of cost and pricing processesThe cost and pricing process helps in determining the correct pricing policy by whichproducts and services will be offered to the customers. With the help of proper cost and pricingprocess, company can recover all the cost and charge the required margin of profit. The majorcosts in food and beverage operations are associated with material, labor and overheads(Stratford, 2006). Therefore, management can recover the amount of preparing dishes, cost oflabor and expenditure on overheads like, equipment for preparing dishes, advertisement,professional fees etc. Considering the cost and processes statement, local community pub canmanage food and beverage service of event in the provided budget of£1000. In addition to this,company can set the required margin aside. For instance, local community can set its budget at£800 so that it can earn £200 margin.Generally, cost of preparing food product is 35-30% which must be included whilecharging the final price. In this respect, local community pub can consider cost plus pricingmethod which enables to charge direct cost of material, labor and overhead as well as add thesame to desired amount of profit to set the final price (Mavrogianni and et.al., 2008). Further,local community pub can also use competitive prices which enable company to set prices4
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