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Assignment | Food and Beverage Management

   

Added on  2020-03-23

11 Pages2271 Words28 Views
Running head: FOOD AND BEVERAGE MANAGEMENTFood and Beverage ManagementName of the Student:Name of the University:Author Note:

1FOOD AND BEVERAGE MANAGEMENTContentsIntroduction......................................................................................................................................2Analysis of the Interview Findings..................................................................................................2Type of hospitality enterprise managed by the chef....................................................................2Maintaining the cost control of front of house operation............................................................3Maintaining the cost control in back of house operation.............................................................3Financial cost control methods used in daily business operation................................................3Evaluation of the findings and its effectiveness in managing food service operation.....................4Reference List..................................................................................................................................6Appendices......................................................................................................................................8

2FOOD AND BEVERAGE MANAGEMENTIntroductionHilton Hotel is one of the famous hotels in Sydney with its high end restaurants. HiltonHotel has dining restaurants for its customers and it provides great quality service. This paperwill analyze the interview of an executive chef of the hotel. The restaurant is famous for itsvarious famous dishes which are available at an affordable price to the customers. The chefmanages both the front house of operation and back house of operation. There must be propercommunication between the front house and the back house which has to be managed by thechef. It is also important to analyze the cost of operation so that it will benefit both themanagement and the customers. The customers must be provided better service at an affordablecost (Karatepe et al. 2014). Analysis of the Interview FindingsType of hospitality enterprise managed by the chefAn executive chef of Hilton hotel will build the reputation for the hotel by maintaining bymanaging, developing and training the team members of the kitchen. The chef manages thekitchen brigades and provide them necessary training. Hilton is one of the leading hospitalitycompany which is operating globally. The chef has the ability to implement new plans and bringchanges in the food so that customers will be attracted to try out new cuisines (Molina-Azorín etal 2015). An executive chef of Hilton hotel also tries to bring innovative ideas so that it yieldsprofit oriented results to the hotel. The chef is able to convince others and should possessexcellent cooking skills so that it becomes easy for his colleagues to admire him or her (Sachs etal. 2014). Moreover, the chef can also confront various challenges and work co-operatively inthe group. The chef is also able to fulfill the demands of the customers and provide them theright cuisines of their choice. The chef also mentioned that he frequently visits the customers and

3FOOD AND BEVERAGE MANAGEMENTask them about the feedback and tastes so that they can bring improvement and change the tasteof the food (Benavides-Velasco et al. 2014). Maintaining the cost control of front of house operationFront of house operation refers to that part of the restaurant where all the staffs worksespecially outside the kitchen. This is generally the public area of the restaurant.The chef hasmentioned that to maintain and attain profitability, it is important that the restaurants cangenerate the food costs between 28% and 35% without hampering the quality. The food cost canaffect the bottom line of the business if it is too high. The chef has also mentioned that it isimportant to prepare the menu in such a way so that it can be easily altered. The chef hasmentioned that they must also know the options or the alternatives which are available so as tosatisfy the customers. They always try to provide the customers related or alternative cuisines sothat the customers do not get disappointed (Nieves and Segarra-Ciprés 2015). Maintaining the cost control in back of house operationBack of house operation includes that part of the restaurant which is not visible to thepublic. It involves the kitchen and the storage room in the restaurant. The chef has mentionedthat it is necessary to streamline the waste reduction. They always use written recipes so that theproportion or the amount of spices or seasonings is proper. Moreover, the chef has alsomentioned the importance of weekly inventories so as to keep a track of the food that is wastedand adjust the inventory accordingly. This has also helped them in identifying the losses of therestaurants and improving the order process. The executive chef also has to manage the otherkitchen staffs and take important decisions. They also have to bear the responsibility to preparingspecial menus for festival seasons. The chef also has to take care of various administrative tasksand hire the kitchen staff according to the specialization (Ali and Amin 2014).

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