Food and Beverage Operation Management: A Comprehensive Guide

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.
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