Food And Beverage Operation Management
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Added on 2020-10-22
Food And Beverage Operation Management
Added on 2020-10-22
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Table of ContentsINTRODUCTION...........................................................................................................................2TASK 1............................................................................................................................................21.1 Characteristics of food production and food and beverage service system......................21.2 Different factors affecting the recipes and menus for particular system..........................31.3 Comparing the cost and staffing implications for various systems..................................41.4 Describe suitability of systems for specific food and beverage outlets............................4TASK 2............................................................................................................................................52.1 Explain the use of financial statement in food and beverage operations.........................52.2 Present the usage of pricing and cost procedures.............................................................52.3 Examine the purchasing process......................................................................................6TASK 3............................................................................................................................................73.1 Collect the food and beverage menus for hospitality events............................................73.2 Justify the selection and quality of recipes for menus......................................................9TASK 4............................................................................................................................................94.1 Plan a budget food and beverage service for hospitality events.......................................94.2 implement planned services maintaining standards health and quality..........................114.3 Evaluate factors which determine the success of services making recommendation forimprovement.........................................................................................................................11CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................131
INTRODUCTIONFood and beverage can be considered as the two main constraints on which the person isable to live. Therefore, the industry which is producing these kinds of products are regarded assone of the largest industries of any country. Everyone requires to eat food in order to live so it isobvious that the sale of these industries will never go down and instead it will go up instead ifthey will come up with new and innovative recipes (Davis and et. al., 2013). The kind of placeswhich are included in these are restaurants, pubs, lounges and coffee houses etc. but there arevarious kins of challenges which are being faced by these kinds of industries like the competitionis increasing here in a very fast manner and so are the choices of customers. The hospitalityindustry is facing this challenge in a very effective manner and that is why they are growing inboth national as well as international market. The organisation will be referred in this project inthis project will be Marriott hotel. In the report, the discussion will be done about various foodand beverage production and service systems, the financial processes which will be utilised hereand after this a menu will be designed by the hotel for the events and also services provided bythem in these events.TASK 11.1 Characteristics of food production and food and beverage service systemFood production systems can be defined as a procedure through which the the rawingredients of the food material is being transformed into a proper food product which is readyfor consumption. This will include the usage of natural materials which are taken from theenvironment and can be used by them for producing products as per the needs and demands ofthe customers (Mahalik and Nambiar, 2010). There are several kinds of food production systemlike 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 theirsuitability and budget. The characteristics which a food production system should include so as to do their functions inan 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 cuisines2
The food items which are prepared here are required to be innovated then only they willbe able to do their activities in a proper manner.There are some other factors as well which is required to be discussed like demand forfood in which discussion was about the demand for food will not be same all the time so it isvery essential for them to make chances in their menu as per the trends that are going on in themarket (Massoud and et. al., 2010). Methods of food production - Conventional method: This is a traditional method of of food production in whichkitchen staff prepare food on the basis of customers requirement and served to themquickly. Cook freeze method: These a modern approach in which kitchen staff prepare food fromfreezing practices. In this food is being stored at 19°C or its below temperature. Mainobjectives 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 anorganisation uses vacuum plastic bags to provide moisture, texture and flavour of food. 1.2 Different factors affecting the recipes and menus for particular systemThere are various kinds of elements that are having an impact on the menu card which isbeing prepared by the people in the hotel management for their staff members. These factorsconsist of size of family, season and the convenience if raw material and the purchasing power ofthe customers. These are the very important factors which have their impact on the creation ofmenu of the hotel. It is required that the menu cards should be designed in a very effectivemanner so that they can attract the customers towards the hotel. Also the prices which will beassigned to the food items should also be reasonable so that it does not impact the customers in anegative manner (Slack, Chambers, and Johnston, 2010). These components can be describedas under:Size of family- This is a very crucial factor which is required to be considered while making themenu card because if the size of the family will be small then they will order food according totheir capacity so the menu card should consist of dishes which can be come in small portion likepasta, 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 beliefsthat the restaurant should make veg and non-veg food in separate kitchens or they don't want3
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