Food and Beverage Management

The provided document is a compilation of multiple sources on food and beverage management. It includes topics such as labeling and choice architecture interventions to improve healthy food choices, fast-food and full-service restaurant consumption among children and adolescents, and the impact of initiatives to limit advertising to children. Additionally, it covers trends in food and beverage sources among US children and adolescents, emotional intelligence effects on counterproductive work behaviors, and influences of school competitive food policies. The summary also includes research on child exposure to brand appearances during prime-time television programming, lemon oil composition's effect on emulsion formation and stability, and an online resource for food and beverage operations.

Food and Beverage

Table of Contents
INTRODUCTION...........................................................................................................................2
TASK 1............................................................................................................................................2
1.1 Characteristics of food production and food and beverage service system......................2
1.2 Different factors affecting the recipes and menus for particular system..........................3
1.3 Comparing the cost and staffing implications for various systems..................................4
1.4 Describe suitability of systems for specific food and beverage outlets............................4
TASK 2............................................................................................................................................5
2.1 Explain the use of financial statement in food and beverage operations.........................5
2.2 Present the usage of pricing and cost procedures.............................................................5
2.3 Examine the purchasing process......................................................................................6
TASK 3............................................................................................................................................7
3.1 Collect the food and beverage menus for hospitality events............................................7
3.2 Justify the selection and quality of recipes for menus......................................................9
TASK 4............................................................................................................................................9
4.1 Plan a budget food and beverage service for hospitality events.......................................9
4.2 implement planned services maintaining standards health and quality..........................11
4.3 Evaluate factors which determine the success of services making recommendation for
improvement.........................................................................................................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
1

INTRODUCTION
Food and beverage can be considered as the two main constraints on which the person is
able to live. Therefore, the industry which is producing these kinds of products are regarded ass
one of the largest industries of any country. Everyone requires to eat food in order to live so it is
obvious that the sale of these industries will never go down and instead it will go up instead if
they will come up with new and innovative recipes (Davis and et. al., 2013). The kind of places
which are included in these are restaurants, pubs, lounges and coffee houses etc. but there are
various kins of challenges which are being faced by these kinds of industries like the competition
is increasing here in a very fast manner and so are the choices of customers. The hospitality
industry is facing this challenge in a very effective manner and that is why they are growing in
both national as well as international market. The organisation will be referred in this project in
this project will be Marriott hotel. In the report, the discussion will be done about various food
and beverage production and service systems, the financial processes which will be utilised here
and after this a menu will be designed by the hotel for the events and also services provided by
them in these events.
TASK 1
1.1 Characteristics of food production and food and beverage service system
Food production systems can be defined as a procedure through which the the raw
ingredients of the food material is being transformed into a proper food product which is ready
for consumption. This will include the usage of natural materials which are taken from the
environment and can be used by them for producing products as per the needs and demands of
the customers (Mahalik and Nambiar, 2010). There are several kinds of food production system
like traditional service system, table service, single point service, silver service etc. under this,
some are expensive and some are cheap so the hotels can make use of it according to their
suitability and budget.
The characteristics which a food production system should include so as to do their functions in
an effective manner are as follows:
 Through this, they contribute towards the economy which is a very effective step.
 It is also promoting diversity concept of food and cuisines
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 The food items which are prepared here are required to be innovated then only they will
be able to do their activities in a proper manner.
There are some other factors as well which is required to be discussed like demand for
food in which discussion was about the demand for food will not be same all the time so it is
very essential for them to make chances in their menu as per the trends that are going on in the
market (Massoud and et. al., 2010).
Methods of food production -
 Conventional method: This is a traditional method of of food production in which
kitchen staff prepare food on the basis of customers requirement and served to them
quickly.
 Cook freeze method: These a modern approach in which kitchen staff prepare food from
freezing practices. In this food is being stored at 19°C or its below temperature. Main
objectives of this procedure is to keeping food fresh and safe for a long term period.
 Sous-vide method: It is also a food production method in which kitchen staff of an
organisation uses vacuum plastic bags to provide moisture, texture and flavour of food.
1.2 Different factors affecting the recipes and menus for particular system
There are various kinds of elements that are having an impact on the menu card which is
being prepared by the people in the hotel management for their staff members. These factors
consist of size of family, season and the convenience if raw material and the purchasing power of
the customers. These are the very important factors which have their impact on the creation of
menu of the hotel. It is required that the menu cards should be designed in a very effective
manner so that they can attract the customers towards the hotel. Also the prices which will be
assigned to the food items should also be reasonable so that it does not impact the customers in a
negative manner (Slack, Chambers, and Johnston, 2010). These components can be described
as under:
Size of family- This is a very crucial factor which is required to be considered while making the
menu card because if the size of the family will be small then they will order food according to
their capacity so the menu card should consist of dishes which can be come in small portion like
pasta, burger etc. and thus the case opposite for large sized families.
Religious beliefs – There are many times when some customers visit who have a lot of beliefs
that the restaurant should make veg and non-veg food in separate kitchens or they don't want
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onions in their food so the hotel staff should always be ready to face such type of situation in
their life.
Food suitability and availability – It is very much essential for a restaurant to serve those kind of
dishes which are not easily available in their city or country. This will also help them in bringing
variety in their menu card. Like having Italian and Chinese dishes in American restaurant will be
a very cool deal (Taj and Morosan, 2011).
1.3 Comparing the cost and staffing implications for various systems
The food service procedures are having a deep impact on the staff members of the hotel.
Therefore, in Marriott hotel, the human resource management is required to make sure that the
staff which will be working in the hotel should be effective in their work and is ready to manage
all the difficulties which will be coming in their way in the hotel. Since these staff members will
have a direct interaction with the customers so it is required that they should be trained in that
manner so that they can perform their work in a proper manner because if customers will get
impressed from the services and attention they received in the hotel then they will be compelled
to visit the hotel again. If the communication between the customer and the staf members is good
then there are high chances that the staff members can convince them to order new dishes
through which sale of the hotel will be increased (Powell and et. al., 2013).
Therefore, the hospitality management is required to ensure that the candidate is having
the required skill so that they can do their part of activities in a proper manner. Through this,
they will help the company in achieving competitive advantage in the market. So, if they need
training then it should be provided to them as it will ultimately benefit the company only.
Training help in improving interest in working among group members and it will initiate to
enhance the capacity so that they can work for achieving standardised execution of the firm.
1.4 Describe suitability of systems for specific food and beverage outlets
In UK, there are different sort of association which must be take after various
frameworks for serving nourishment to the clients. In current time, sustenance organization are
utilize singular work and negative technique to offering supplement things and other work. It is a
solid plan which help with making technique and keeping up methodical approach for conveying
sustenance items to the coveted clients. Alongside this, counter administrations is right to
motivate the immediate association with the administrations for making nourishment according
to the request of customers (Thorndike and et. al., 2012).
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Likewise counter administration are useful in overseeing activities as indicated by the
real time reaction of client inside an association. The advantage of this framework for
organization is required for less HR which decide the benefit sum. Alternate administrations that
association give great quality sustenance things and items to their potential clients. Such sort of
work is essentially gives in the building and eating house where one server will composed record
the request of shoppers and offer the nourishment according to the need and request of clients.
TASK 2
2.1 Explain the use of financial statement in food and beverage operations
In food and beverage industry, the companies can earn huge amount of profits if they will
implement effective strategies in their organisation and control the cost by making use of
resources in most effective manner (Powell and Nguyen, 2013). The financial statements that can
be helpful in managing the finance are as follows:
Income statement- Through this, the company will be able to ascertain profit and losses which
they are earning from the operations they are conducting in the market area. The formula which
is being used here are Revenue – Expenses + Gains – losses= Income.
Balance sheet- This statement describes that what are the assets and liabilities which are present
in the company. This information is very much required to them because after this only they will
be able to make sure that which assets should be present in the company and which should be
not.
Formula: Assets – Liabilities= Net worth
Cash flow- In this, it is determined that what are the sources through which company is receiving
money and from which sources they are selling it.
2.2 Present the usage of pricing and cost procedures
There are various cost which used in the management of business processes. These are discussed
as follows:
Fixed cost- The item cost or administrations does not adjustment if time going with to
them administrations or items alteration their cost.
Variable cost- The merchandise and enterprises cost change with the expanding or
declining the cost which identified with the items that will assume a vital part in shaping last
cost.
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Direct cost- The cost of direct items or administration which affect the business task or
capacities.
Indirect cost- Such sort of consumption chaperon to run the undertaking assess the
immediate esteem. Circuitous cost incorporates lease, assess, quality record and some others
(Davis and et. al., 2013).
Value added tax- VAT is the extent tax collection paying to the experts and reasoning is
the quality lessening of the whole cost which have distinctive component, for example, lower or
higher the clients enthusiasm for everywhere throughout the items and administrations, season
change, give dedication to clients (Galbraith‐Emami and Lobstein, 2013).
2.3 Examine the purchasing process
The purchasing procedure in nourishment and drink segment are clarify as under:
 To break down which sort of material are required for take care of the demand of the
venture.
 To look at the real stock position and area of request for deciding the purchasing sum.
 To choose the supplier after rate looking at and increment the buy arrange which portray
the expressing depiction of specific thing to be fabricated.
 Analyse the Need of raw material which is based on the past record of the organisation
as well as amount required will also identified.
 Suitable Supplier is another major procedure in which company make connection with
suitable supplier so that it can get quality food at affordable price.
 In next step order is place to supplier for raw material.
 Receiving order is next phase in which organisation gets all order placed material.
 Storing facility is the last step received parcel checked and kept in the storage room.
TASK 3
3.1 Collect the food and beverage menus for hospitality events
Menu planning is essential for entire administration for arrangement of the occasion. It
will help in communicating about the entire activity. This drive the quality, idea, picture, subject
and entire mission (Slining, Mathias and Popkin, 2013). There are diverse methodologies
towards sustenance and refreshment arranging, for example, franchise agreement, contracting
administration, self worked and other sourcing. The cost of formulas are depicted as under:
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RECIPE COST SHEET
Unit name: Food and Beverage management_____________________________
Menu item:______chicken samosas____________________________________
Portion size:___________2 per portion_________________________________
Ingredients I
n
g
r
e
d
i
e
n
t
c
o
s
t
Item Amount Cost per unit/pack Total recipe cost
Diced chicken 500g £3.00 /600g £2.50
Vegetable oil 24 tsps £ 1.09 /1kg £0.26
Onions 6 £ 0.59 /1kg £0.35
Garlic 6 tsps £0.75 sx/ 1kg £ 0.20
Ginger 6 tsps £ 1.50 / kg £0.09
Green chillis 6 tsps £ 1.35 /5s00g £0.20
Potatoes 24 £ 0.76 / 1 kg £4.53
Frozen peas 1kg 800g £ 1.25/ 1kg £2.25
Sea salt 5 £ 0.80 /300g £0.04
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Pastry 1kg 800g £ 1.80 /500g £ 6.48
Eggs 14 £2.08/15 pack £1.91
Spices mixed 21 tsps £ 0.49 /500g £ 0.21
Total cost
Total recipe cost:______£ 18.93_____________________________
Portion cost:______£1.57___________________________________
Date costed: _______27/11/2017_____________________________
Price per portion:_____£0.66________________________________
Corporate clients(Non-veg)
Chicken breasts
Fish hot Garlic
Wine/Vodka
Vegetarian
Cold/ Hot coffee
Veg sandwich
White sauce pasta
Other guests for event
Drinks (hot/ cold)
chocolate ice cream
Pizza (veg/ non-veg)
Italian food
Board of directors/ Management team/ special guest
Hot drinks (Wine/ Beer/ Vodka)
Mexican food
Veg/ Non-veg pizza
Soft Drinks
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3.2 Justify the selection and quality of recipes for menus
It is necessary for every organisation to make sure that they are selecting right dishes for
their menu card because then only they will be able to provide satisfaction to their customers
who will be visiting their hotel. They distinction should be made on the basis of non- vegetarian,
vegetarian, diabetics and kids (Jung and Yoon, 2012). There are many times when they are
required to mention the ingredients as well. It includes:
 Seasonal components
 Day-to-day recipe
 Value
 Storage element
 Availability of needed ingredients
Also, it is very much necessary for them to take care of the nutrients which are present in
the dishes. The dishes should contain high fibre diet, non vegetarian, vegetarian, fat diet
elements.
TASK 4
4.1 Plan a budget food and beverage service for hospitality events
It is very essential for every organisation to prepare budget to conduct their activities in
effective and efficient manner so that they cab achieve their goals and objectives in a proper
manner. A budget can be described as a term which is associated with segregating the activities
in a manner in which they will be conducted and along with this, their price will also be
mentioned along with them. There are so many terms which is required to be considered while
designing an event of the company (Chriqui, Pickel and Story, 2014). Management of Marriott
hotel has kept their budget of around 92000 pounds. They have to arrange an event of a college
who are having their farewell party there. The estimated budget is as follows:
Menu Item Budget
Food Chicken breasts 16000
Hamburger with French fries 15000
Fish hot Garlic 11000
Pizza (veg/ non-veg) 8000
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Italian food 12000
Mexican food 4000
Beverages Hot drinks- beer/ Wine/Vodka 13000
Hot/ Cold coffee 6000
Desserts Mac flurry Oreo 3000
Chocolate ice cream 4000
Total 10 items 92000 pound
There are various styles in which the entrepreneurs in which the whole event is planned. It is as
follows:
Table service- Under this, the guests are being sat in a particular location and then they require to
provide a particular menu list and after that these orders are taken from the waiters and food is
required to be served to the customers.
Assisted services- The food is being is served to the customers by the waiters. In this, the guests
enter into those locations where food is being served in an effective manner.
Self service- In this, the guests are told to serve the food by their own and the food is located at
one place itself so it is easy for the guests to do their activities in an effective manner.
Single point services- In this method, customers order the food and serve from the single point at
counter of hotel.
Specialised services- In this, the guests are served at those areas where they are sitting and
consuming their food. Through this, they will be able to save a lot of cost as the waiters will not
have to go to various places to serve food to them (Speers, Harris and Schwartz, 2011).
There is budget of new event in the firm are determine below as -
Menu Item Budget
Food Grilled vegetables, , French
chocolate,
30
grilled fish 50
fries, pasta, 25
chicken 20
Mexican burger, hot dog and
others
55
Beverages Hot tea 35
10

Green tea
Cold drink
Beer
Mineral water
Desserts Apple pie
Chocolate
40
4.2 implement planned services maintaining standards health and quality
There are various kinds of steps which are required to be considered so as to maintain the
standards of quality and health in their restaurant because if these standards are not followed then
it can be dangerous for the customers who are availing their services. These factors can be
determined as under:
Standard quality- In this factor, it is determined that the restaurant should make use of
good quality of raw material for preparing food for their customers and also to maintain their
standards of cooking (Rao and McClements, 2012). Also, it is very necessary for them to present
the food in a good manner so that they can look attractive and delightful as well. These quality
standards are being prescribed by the management of hotel only and compulsory to be followed
by the staff members.
Health and safety- This is considered as one of the most important tool which is required
to be considered while making the food because if the food will contain any such element which
is not healt5hy then it will have a bad impact on the health of the customers and they may even
lose their life (Davis and et. al., 2013).
Security issue- While organising any event, it is very essential for the hotel staff to make
sure that the the event is properly secured so that all the customers can come and attend it safely.
A proper security team should be hired to do this task in a proper manner.
4.3 Evaluate factors which determine the success of services making recommendation for
improvement
There are various kinds of factors that are having a direct connection with the success of
the company. These factors also determine the recommendations through which their services
can be improved and these are as follows:
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Advertisement- This is a vert crucial factor which is being considered so as to target the
customers and then provide them resources as per their needs and wants. There are many hotels
that provide travelling places as well while providing deal to their customers.
Cost control- This is also one of the most important factor which is required to be
considered while giving services to their customers. The hotels need to have a control in their
cost because then only they will be able to provide them resources as per their needs and wants
and at correct rate as well. For this, hey may also include various kinds of loyalty programmes
which will be given to those customers which are visiting them on frequent basis.
Product Differentiated- There are various kinds of service providers in food and
beverage industry which are providing good services to theior customers. Since Marriott is one
of the biggest hotel worldwide so they must be having various kinds of products through which
they try to satisfy their customers (Mahalik and Nambiar, 2010).
Customer satisfaction – It is also an essential factor through which they the whole
industry is being running because if the customers will not be satisfied then the business will not
be able to run in an appropriate manner. Therefore, it is very necessary for the organisation to
make changes in their products and services because then only they will be able to attract the
customers towards themselves and satisfy them as well.
Planning and organising management- Under this element, it will be determined hat the
staff members will hire those kinds of candidates who have the ability to handle the situations hat
may arise in the hotel in future and can provide good results in that situation as well. It is very
necessary for all types of companies to have such type of staff members because then only they
will be able to work effectively in the business environment. Through planning they will be able
to identify the needs and wants of employees as well (Massoud and et. al., 2010).
CONCLUSION
As per the above mentioned report it can be concluded that Food and beverage is
considered as the two main constraints on which the person is able to live. There are various
elements which were discussed in this report like types of food production system like traditional
service system, table service, single point service, silver service etc.
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REFERENCES
Books and journals
Davis, B., and et. al., 2013. Food and beverage management. Routledge.
Mahalik, N. P. and Nambiar, A. N., 2010. Trends in food packaging and manufacturing systems
and technology. Trends in food science & technology. 21(3). pp.117-128.
Massoud, M. A., and et. al., 2010. Drivers, barriers and incentives to implementing
environmental management systems in the food industry: A case of Lebanon. Journal of
Cleaner Production. 18(3). pp.200-209.
Slack, N., Chambers, S. and Johnston, R., 2010. Operations management. Pearson education.
Taj, S. and Morosan, C., 2011. The impact of lean operations on the Chinese manufacturing
performance. Journal of manufacturing technology management. 22(2). pp.223-240.
Powell, L. M. and et. al., 2013. Assessing the potential effectiveness of food and beverage taxes
and subsidies for improving public health: a systematic review of prices, demand and
body weight outcomes. Obesity reviews. 14(2). pp.110-128.
Thorndike, A. N. and et. al., 2012. A 2-phase labeling and choice architecture intervention to
improve healthy food and beverage choices. American Journal of Public Health. 102(3).
pp.527-533.
Powell, L. M. and Nguyen, B. T., 2013. Fast-food and full-service restaurant consumption
among children and adolescents: effect on energy, beverage, and nutrient intake. JAMA
pediatrics. 167(1). pp.14-20.
Davis, B. and et. al., 2013. Food and beverage management. Routledge.
Galbraith‐Emami, S. and Lobstein, T., 2013. The impact of initiatives to limit the advertising of
food and beverage products to children: a systematic review. Obesity Reviews. 14(12).
pp.960-974.
Slining, M. M., Mathias, K. C. and Popkin, B. M., 2013. Trends in food and beverage sources
among US children and adolescents: 1989-2010. Journal of the Academy of Nutrition
and Dietetics. 113(12). pp.1683-1694.
Jung, H.S . and Yoon, H. H., 2012. The effects of emotional intelligence on counterproductive
work behaviors and organizational citizen behaviors among food and beverage
employees in a deluxe hotel. International Journal of Hospitality Management. 31(2).
pp.369-378.
Chriqui, J. F., Pickel, M. and Story, M., 2014. Influence of school competitive food and
beverage policies on obesity, consumption, and availability: a systematic review. JAMA
pediatrics. 168(3). pp.279-286.
Speers, S. E., Harris, J. L. and Schwartz, M. B., 2011. Child and adolescent exposure to food and
beverage brand appearances during prime-time television programming. American
journal of preventive medicine. 41(3). pp.291-296.
Rao, J. and McClements, D. J., 2012. Impact of lemon oil composition on formation and
stability of model food and beverage emulsions. Food chemistry. 134(2). pp.749-757.
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Online
Food and beverage operations : Production and service. 2017. [Online]. Available through:
<https://etravelweek.com/imported/food-and-beverage-operations-production-and-
service>.
Davis and et. al., 2013Mahalik and Nambiar, 2010Massoud and et. al., 2010Slack, Chambers,
and Johnston, 2010Taj and Morosan, 2011Powell and et. al., 2013Thorndike and et. al.,
2012Powell and Nguyen, 2013Davis and et. al., 2013Galbraith‐Emami and Lobstein,
2013Slining, Mathias and Popkin, 2013Jung and Yoon, 2012Chriqui, Pickel and Story,
2014Speers, Harris and Schwartz, 2011Rao and McClements, 2012.
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