Food and Beverage Operation Management: A Comprehensive Guide

This report delves into the intricacies of food production and service systems within the hospitality industry, using Marriott UK Hotel as a case study. It examines the characteristics of various food production systems, analyzes factors influencing menu choices, and justifies the suitability of selected systems for a chosen food and beverage outlet. The report further explores the role of financial statements in food and beverage operations, demonstrates the use of cost and pricing processes, and analyzes the purchasing process. It culminates in the compilation of a food and beverage menu for a hospitality event, justifying the selection and suitability of recipes. The report also outlines a food and beverage service plan within an agreed budget, discusses the maintenance of safety, security, quality, and health standards, and evaluates factors determining the success of the service, making recommendations for improvement.

FOOD AND BEVERAGE
OPERATION MANAGEMENT

TABLE OF CONTENTS
Introduction......................................................................................................................................1
Task 1...............................................................................................................................................2
P1.1 Discuss & Examine characteristics of range of food production system and various food
and beverage service systems......................................................................................................2
P1.2 Using organisation, analyze the factors affecting choice of menu for production and
service system, including the consideration of cost and staffing using alternatives...................4
P1.3 Justify the suitability of selected food production system and food beverages services
systems for a chosen beverage and food outlet...........................................................................5
P1.4 Justify the suitability of systems for food and beverage outlet...........................................6
Task 2...............................................................................................................................................7
P2.1 Discuss the role of financial statements in food and beverage operations..........................7
P2.2 Demonstrate the use of cost and pricing process.................................................................9
P2.3 Analyze the purchasing process........................................................................................10
Task 3.............................................................................................................................................12
P3.1 Compile food and beverage menu for hospitality event....................................................12
P3.2 Justify the selection and suitability of recipes of menu.....................................................15
Task 4.............................................................................................................................................17
P4.1 Draw food and beverage service plan for above hospitality within agreed budget with
cost calculations.........................................................................................................................17
P4.2 Discuss the agreed F&B service plan maintaining the standard of safety and security,
quality and health. Briefly evaluate the factors to determine its success making necessary
improvements............................................................................................................................19
P4.3 Evaluate factors to determine success of service, making recommendations for
improvement..............................................................................................................................20
Conclusion.....................................................................................................................................21

References......................................................................................................................................22

LIST OF FIGURES
Figure 1: Food production system...................................................................................................2
Figure 2: Food and beverage service systems.................................................................................3
Figure 3: Buffet counter service......................................................................................................5
Figure 4: Imaginative presentation in buffet system.......................................................................6
Figure 5: Financial statements in FB...............................................................................................7
Figure 6: Purchasing process.........................................................................................................10
Figure 7: Appetizers......................................................................................................................12
Figure 8: Main Course Dish..........................................................................................................13
Figure 9: Dessert............................................................................................................................13
Figure 10: Side order dish..............................................................................................................14
Figure 11: Suitable menu recipes..................................................................................................15

LIST OF TABLE
Table 1: Event Budget...................................................................................................................17

Introduction
Organizations which manage, distribute, regulate and produce food and beverage section in hotel
industry like in Marriott. This report will discuss the features of food production and their service
systems. It will also discuss about the major style of making menu in the hotels putting the major
effect of cost and staffing function. This will also show about the financial systems that are used
for making records of all the financial transaction. It will also the budget and about the quality of
food and how it can be improved so that it can give growth to the organization.
1

Task 1
P1.1 Discuss & Examine characteristics of range of food production system and various food and
beverage service systems
In Marriott UK hotel, as purchasing and catering manager I had practised many food services.
There are various kinds of food producers who bring changes in process of service system. These
types of services include many operations like catering and hotel industries. The Marriott hotel
has mentioned as the best hotel due to its best food quality using very fresh and refined
ingredients using quality products. Every organization has to take care of security and quality of
food produced in their hotel. There are various features of food production system like it
contributes to our economy, it fulfils customer needs, it promotes styles of food, and the food is
demanded all the time (Heasman and Lang, 2015)
Figure 1: Food production system
The food and beverage service systems refers to the delivering of the food and beverage service
like family service, table service, single point service, specialized service, self service, In Marriot
hotel the self service and assisted service are used as they had to take what they actually want to
eat. It helps to reduce manpower as people serve themselves according to their needs which save
the cost of hotels to pay extra for it (Davis, et.al. 2018).
2

Figure 2: Food and beverage service systems
3

P1.2 Using organisation, analyze the factors affecting choice of menu for production and service
system, including the consideration of cost and staffing using alternatives
The major aim of any menu is to interact direct with customers to their required dish. They can
have homely environment through this method. They can get information of each dish at their
table only. The organization had followed the system of giving food according to the needs.
There are factors which bring effect in menu choice like restaurant nature, the cost for menu,
financial resources, chef skills, and the recipe ordered from customers etc. These must be taking
care of as it affects the organization in many ways (Byrd-Bredbenner, et.al. 2014).
The major factor that Marriot, hotel has kept in focus that is the staff for hotel which is necessary
to appoint. While recruiting the staff the major factors are important that is their knowledge,
skills of communication, and their way of working with the hotels. The quality of food is all
depend on the staff only so the staff must be high skilled and should increase the interest of
customers so that they can come again. This kind of service will give more ways of generating
revenues from the customers as best services and ideas will provide customer satisfaction
(Reilly, et.al. 2018).
4

P1.3 Justify the suitability of selected food production system and food beverages services
systems for a chosen beverage and food outlet
The Marriot hotel has two segments that are food and beverage. As a catering manager I would
suggest it should adopt the Buffet counter system which is known as self-service. In this method
the food is presented at the counters in very different manner including hot and cold food. It is
very beneficial as it will reduce the production cost of the hotel as the staff should not be needed
and even the customers also feels satisfied as they don’t have to pay high amount of this
(Gandhi, et.al. 2017).
Figure 3: Buffet counter service
Being a big organization it also has some demerits like customers don’t like self service they
want that someone should serve, many times long queues are present which reduces the customer
interest into the hotel services. The style of presenting counters is not attractive. For beverage
section, single point service should be used so that at the time of taking any drink customer can
pay their only. It can reduce the staff for serving by putting one segment for beverage section
which can help hotel staff for taking new work in hand. The major advantage is that all the
drinks are available at one place only (Yuksel, et.al. 2017).
5

P1.4 Justify the suitability of systems for food and beverage outlet.
As the Marriott hotel serves many people at the same time so for that purpose to make task easier
and cost effective the buffet service has been followed by catering manager. The buffet system
gives innovative idea of serving customers. The presentation of the food was very mu h attractive
and even the staff hired was too much skilled. Innovative setting of table and staff was also less
as this is the counter for self service (Yoakim, et.al. 2017).
Figure 4: Imaginative presentation in buffet system
The positive side of applying buffet system is that it saves cost by booking less staff for serving
the customers, it also provides variety of dishes to customers at low cost. Even it gets easier for
chefs also as customer cannot customize their dishes according to their taste. The less staff is
used in this service, gives various choice for dinners, providing proper ladles and spoons to the
customers so that they can serve themselves easily without making any mess, everything is in
hand of customers except beverage section which is arranged at another side of the hotel (Mayer,
et.al 2015).
So it is justified that, buffet system is suitable for food and beverage system as they are very
effective in use and do not charge high cost of production while implementing the idea of buffet
in any event.
6

Task 2
P2.1 Discuss the role of financial statements in food and beverage operations
Financial statements are the data which keeps the records of all accounting transactions and
status of the organization. The major financial terms which are used to keep records of all the
data are cash flow statements, income statements, balance sheets and retained earnings. These
are maintained by the management so to keep the major records of the organization (Dopson and
Hayes, 2015). These statements are used by the following authority and they are:
Top Mangers – They use the financial reports to analyse the actual position of the company.
This lets them to know the financial status of the organization.
Investors – They are major part of the organization and they have all actual rights to know the
position of the company as they have invested their share into the organization.
Creditors – They are very important as they provide funds to the organization whenever they
need so for that all the financial statements should be shown to them with proper results.
Owners – They are the person who has invested money so they have equal right in knowing all
the conditions of the organization.
Figure 5: Financial statements in FB
7

The financial terms used for Marriott are budgets, overheads, revenue, dividends, profit etc,
which are very important so that all cost can be analyzed with use of these financial terms
(Grekova, et.al, 2016).
8

P2.2 Demonstrate the use of cost and pricing process.
To improve the food cost the pricing and cost systems are necessary to improve and it can do in
respective manner:
 The accuracy must be checked for certain part that means which cost is used for certain
recipe (Waterlander, et.al. 2018).
 For increase the profits the items which are low quality ones must be improved so that it
can be sell in more prices for best of best results.
 While deciding the price of menu, the price of every dish must be checked and calculated
properly so that it can set at the best price to the customer so that they can generate good
revenues from it.
 For making proper orders all the recipes made should be correct enough so that customer
can be satisfied properly.
 It can also be done by keeping proper shaped spoons for giving the best service to the
customers.
 The first in and first out method should be used so that there are no chances for any
contaminated dish.
 Before taking any order they should try to experiment with small amount of dish so that
there are no chances of any mistakes.
 For taking orders proper sales must be utilized by the organization (Estabrook, et.al.
2017).
9

P2.3 Analyze the purchasing process
Purchasing refers to the function which means searching, selecting, storage, receiving, buying ,
and issuing of any kind of service. The person who has taken some commodity will also look out
for the storage and use of the service (Ivert, et.al. 2015). This can be the major function of
department of finance. The purchasing process for purchase manager is as follows:
Figure 6: Purchasing process
Searching – The purchase officer had right to select those ingredients which are necessary for
the business to provide customer need.
Selection – The purchase manager is held responsible for all the products that had been selected
for making recipes.
Buying – After deciding what needs to be purchased the manager accepts the contract with the
supplier for all the food items that he had taken.
Receiving – He then receives the goods by getting surety of quality and quantity of the goods by
paying the decided price.
Recording – After getting all the items the manager should ensure that all the items have place
for storage.
10

Issuing – The purchase manager should ensure that the units which are being issued are
according to the customer’s need.
Feedback – At last, the purchase manager should collect the reviews from the customer so that
he can get sure of what he had purchased right in food items (Vinodh and Patil, 2018).
11

Task 3
P3.1 Compile food and beverage menu for hospitality event
Menu plays very important in any of the event that is taking place. It is the basic part of
operation that takes place for the customers. Different designs and tools are made to implement
the idea of menu so that it should look adorable to the customers when they take in hand. This
event results will tell how the proper arrangements had taken place and what are the feedbacks
related to that (Pirani et.al. 2016).
For every event there are main sections that needs to be entered into any menu which will be
launching in any kind of event, the sample of that menu is as follows:
1. Appetizers – this includes main starters of any event like that of soup, salad, pastas, small
dishes etc.
Figure 7: Appetizers
2. Entrees or Main Course – This is the course which includes all main dishes like grills,
large salads etc.
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Figure 8: Main Course Dish
3. Desserts – These are the end dishes at the event like cake, ice cream, pies etc.
Figure 9: Dessert
4. Side Orders – These are entered as light meals like snacks, signature items, and
children’s dishes (Anzman‐Frasca, et.al. 2015).
13

Figure 10: Side order dish
At last the major considerations in menu for an event is are: like and dislikes of customers,
religious factors, trends of food, customer expectations, all allergic notifications are essential to
mention in any event that is being planned.
14

P3.2 Justify the selection and suitability of recipes of menu
Organizing an event was good enough as it had taken all the major preferences of the customers
like non-vegetarians, diabetic, kids menu and vegetarian menus. So it is justified while selecting
the recipes (Ratakonda and Varshney, 2015). For any dish to be reached to the customer should
have easy and time availability. So the major considerations are as follows:
 Costs.
 Requirement of the equipments.
 Availability of all ingredients.
 Skilled staff.
 Method of service used.
 Storage capacity.
 Flow and kitchen designing.
Figure 11: Suitable menu recipes
15

Except all these considerations there are many other which are important like proper description
of any dish, the dish headings, items should describe about the allergens, variety of dishes, items
demanded must be served. This has proved great success of the event as it had been followed
systematically. Apart from these the major issue that is the nutritional factor has kept in mind as
well, as it is related to the customer’s health and safety. So all the factors for event had very well
considered that is why the selection of recipes is very well justified (Gallo, et.al. 2015).
16

Task 4
P4.1 Draw food and beverage service plan for above hospitality within agreed budget with cost
calculations
The service plan for beverage and food service is tabulated below:
Assumed number of representatives: 80, Approx Budget: £4000 and the budget is made using
several features:
Table 1: Event Budget
Name of Service Assumed Cost (According to standard
brands)
Linen Table £200
Cloth Napkins £175
Waiters £280
Cost of Food £1600
Crockery and Cutlery £225
Chair Cover £225
Table Display £180
Area of Washing £135
Cost of Food Preparation £500
Miscellaneous Expenses £480
Total £4000
17

So, the basic methods of food and beverage service plan are table service in which guests are
given menu card, self-service means taking food by themselves, assisted service in which
customers take food themselves and then waiter approaches, specialized service gives special
area to have food, and single point service in which guest orders the food according to their need.
So after analyzing the budget the best way to use service is self service which will not take high
production cost and will also be convenient to all customers approaching Marriot hotel (Bradley,
et.al. 2017).
18

P4.2 Discuss the agreed F&B service plan maintaining the standard of safety and security,
quality and health. Briefly evaluate the factors to determine its success making necessary
improvements.
There are various factors which has implemented so that quality, security and health can be
maintained in the food and beverage service plan. The major factors are as follows:
Quality Standard – The quality of food is necessary for every customer who wants to eat outside
the house. Proper and fresh ingredients are necessary to use by the organization. All the food
which is being served to customer must be stored properly and should not be poisonous to be
eaten by customers. For more satisfaction of the customer the organization can make menus
giving all the information related to quality used in the food recipes (Kaur, 2016).
Safety and Health Factors – These are most important factors that must be kept in mind so that
customers build trust among the organization. The menu which is made for the customers should
be specific about all health factors related to each recipe. Even the cooking instructions of each
and every recipe should be mentioned at the end of the recipe so that customers can feel secure
about their health and safety.
Security Issues – This is major issue of customers, as every event needs proper security handling
which is major cause of successful event. They should keep in view all the religious factors also
so that different counters can be separately (Majeed, et.al. 2018).
19

P4.3 Evaluate factors to determine success of service, making recommendations for
improvement
The major factors which are important for determining the success of service and improvement
are as follows:
Advertising – This is major factor to reach to the customer so as to gain the specific profit. The
hotels need to be advertised so that there is no problem in reaching to the customer and can be
used as major source.
Difference in Product – The major attraction of customers is depend on the difference in
products which will influence customers as they will be getting different types of dishes and
recipes. The Marriott hotels also apply difference in the type of services (Tuntirattanasoontorn,
2018).
Customer Service – The staff of food and beverage services should be well trained to solve all
issues of the customers as they are the source of all profits, If they are not satisfied with the
services than they should check the operations that are being going into the organization.
Control in Cost – The other factor is that they should control their cost of production by not
using unnecessary resources. They charge same rates from regular customers and if the new
customer arrives they can take more charge, these are also strategies of making out the profits by
proper planning (Dopson and Hayes, 2015).
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Conclusion
From this report we had concluded that proper use of ideas helps in customer attraction. We have
also concluded about the major factor that is making of menu properly to serve the customers in
an easy manner. We have also concluded that the buffet system is very much suitable for the
hospitality as it is best method to serve customers at low cost of production. We also concluded
about the factors which are used to improve the method of using it in a better way by providing
quality food to customers keeping in view their health issues and nutritional factors.
21

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