Food and Beverage Management Report
Added on 2020-03-16
11 Pages2210 Words104 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.............................................................4Financial cost control methods used in daily business operation................................................4Evaluation of the findings and its effectiveness in managing food service operation.....................5References........................................................................................................................................6Appendix..........................................................................................................................................8
2FOOD AND BEVERAGE MANAGEMENTIntroductionThe Occidental Hotel in Sydney is a famous seafood restaurant with classic bar. It hasalso provisions of lodging facility. Occidental Hotel is a dining restaurant with families andfriends with great service quality. This paper will highlight the summary of the executive chef ofOccidental hotel. The prices of various cuisines and the famous seafood of the restaurant areprovided at an affordable rate to the customers. The chef of the restaurant co-ordinates with thefront house of operation and the back house of operation. The chef also properly maintainsproper communication with the front house and the back house of operation. The customers areprovided with affordable service and they recommended their friends to visit the restaurant. Thechef also tries of analyze the cost of operation as it will benefit the customers as well as themanagement authority (Saleem and Raja 2014).Analysis of the Interview findingsType of hospitality enterprise managed by the chefThe chef of Occidental hotel tries to increase the reputation of the hotel by training,managing and developing the members of the kitchen. He provides them necessary training andhe maintains the entire kitchen brigades. Occidental hotel is one of the leading seafoodrestaurants in Sydney. It also has the provision of beverages and thus is preferred by the touristas well as the local community. The executive chef of Occidental hotel prepares special dishesfor the people on weekends (Molina-Azorín et al 2015). The chef along with the executive chefimplements new palns and brings changes in the food items. The customers also visit therestaurant to try out their famous cuisines. The chef personally meets with the customers
3FOOD AND BEVERAGE MANAGEMENTsometimes and thus interacts with them to know their likes and dislikes. The chef bringsinnovative ideas to develop the restaurant so that it will yield more profit to the hotel. The chefalso has to confront various challenges and thus work co-operatively in the group (Karatepe et al.2014). He has to motivate his team members and thus convince them so that they can improvethe food quality and thus prepare good food for the customers. As the hotel industry iscompetitive, the chef has to implement new innovative ideas and retain the customers. The chefmust also be able to fulfill the needs and demands of the customers by providing them the rightcuisines. It is also the duty and responsibility of the chef to communicate with the customersfrequently and thus bring out necessary changes in the menu (Leung et al.2015)..Maintaining the cost control of front of house operationThe front hose of operation in a restaurant refers to the area outside the kitchen. It isusually the dining area, the rest room and the bar. The chef must manage the front house ofoperation and it includes customer service, designing the dining space, planning out differentpromotions in the restaurants and many more. It is important for the chef to understand andanalyze the front house of operation of the restaurant. The chef of Occidental hotel hasmentioned that it is necessary to generate food cost between 28% and 35% without deterioratingthe quality of food (Jani and Han, 2014). This is vital and necessary for the attainment ofprofitability. It is also necessary to keep the food cost reasonable or else it will affect the bottomline business of the restaurant. The menu must be prepared in such a way so that it can be easilyaltered. If the customers do not get their desired food according to choice, they will not bewilling to visit the restaurant again. Thus, it is necessary that the chef provides alternativecuisines to the customers so that they do not return home disappointed. The chef must also insistthe customers to place cost effective orders and thus it will help in controlling the food cost. The
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