Food and Beverage Operation Management Report

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Added on 2020-07-22

Food and Beverage Operation Management Report

Added on 2020-07-22

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Food and Beverage OperationManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1 ESSAY..............................................................................................................................11.1 Characteristic of food production..........................................................................................11.2 Factors that affecting recipe and menus................................................................................21.3 Compare the cost and staffing implications in different systems..........................................21.4 Justify suitability system in two different venues..................................................................32.1 Importance of financial statement in food and beverages operations....................................42.3 Purchasing process for food and beverages sector................................................................53.2 Selection and suitability of recipes chosen in menu complied for the event.........................64.3 Factors which determines success of the services in international food day.........................6TASK 2............................................................................................................................................74.1 During event present and serve appropriate food and drink items........................................74.2 Maintain standards, quality, health, safety............................................................................83.1 1 Drink which could be served with proposed items with suitable pricing...........................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10

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INTRODUCTIONFood and beverages management is considered important part in restaurant or anyhospitality industry where it has served. This is because, to attract international customers, it isimportant to focus on the different requirement of them (Marcon, de Medeiros and Ribeiro,2017). Every hotel industry try to attract various customers through provide them unique andcreative benefits. As results, they are able to implement health food. Present report based on theevent of International food day. In this regard, it summarised about the characteristics of foodproduction. Furthermore, it carries factors which affect recipe and menus. Event plan alsodetermines to produce activities and plan different activities in it. At last, cost and other aspectsdetermine that design to promote systematic results. TASK 1 ESSAY1.1 Characteristic of food productionIn food and beverages management, there are different food items are denotes that assiststo consider effective results on the enterprise. In this way, in the hotel industry, provide differenttypes of food products to deal with the productive elements. Following are certain characteristicsdetermines in the business to deal with the several activities:Table services: In the food production, one of the main characteristic included that istable service which help to serve food. Waiters need to concentrate on the enterprise to bring anddevelop systematic food that ready products and only served (Sinapuelas, Wang and Bohlmann,2015). There are silver and plated services implemented which consist with the ordering from themenu card which is generally used by the outside customers. Self services: Restaurant also need to use self-service that assists to provide effectivegoods and services to attract several people at workplace. In this consideration, as a buffersystem, customer take products as own aspect. Further, it includes services in several cafeteriasand canteen as well (Marcon, de Medeiros and Ribeiro, 2017). Specialise services: Food and drink in the restaurant taken by different customers.Therefore, it is important to look upon the several products and services to deal with the trayfacilities. In this aspect, it is important to look upon the hospitality services such as aircraft,trolley, etc. 1

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1.2 Factors that affecting recipe and menusIn order to create several types of dishes, it is important to look upon the given meal. Inthis way, recipe and menu design with plan of food and beverages in the chosen enterprise. Itassists to look upon the different functions requires in the business. Following are certain factorscreate impact on the planning and create recipe with menu (Dean, Griffith and Calantone, 2016).They are explained under here:Objectives of the business: Main objective of restaurant is to increase their products andservices so that customers could be attracted easily. In this way, it is important to look upon thecustomer needs and requirement with goods. Skills among kitchen staff members: In respect to provide systematic results, it isimportant to increase skills and knowledge of all employees. This is because, with providetraining and development program, effective results could be deliver to all customers in thebusiness. It impacts positively on the brand reputation that considered in the business (Marcon,de Medeiros and Ribeiro, 2017). Quality and nutritional values: Quality and nutritional elements are needed to promotesystematic functions and operations at workplace. In this regard, value has been created to dealwith different programs. It assists to attract more people from different areas. Seasonal ingredient: As per the season some ingredient, restaurant need to provide foodto their customers. It assists to look upon the recipe that cannot be made due to raw materialunavailability. It could be reflect on the customer taste and preferences as well (Marcon, deMedeiros and Ribeiro, 2017). 1.3 Compare the cost and staffing implications in different systems In the food and beverages hotel system, cost and staffing are two major aspects whichconsider dramatically. Manager of the business need to identify cost for each product so that itcan be implement set price and consider menu to attain more profitability as well. On the basis ofits implications, the business able to consider different activities in the business. However, itincludes following comparison with different system:OutletCostStaffIn the business, different kindof outlets implemented by thefood and beverages business.Food that served by theenterprise is generally readilysold so that material availableStaff implications consideredat low amount because kitchenstaff not requires high cost2

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