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Food and Beverage Operations in Hospitality Management

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Added on  2020-01-21

Food and Beverage Operations in Hospitality Management

   Added on 2020-01-21

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Food and Beverage Operations in Hospitality Management_1
Table of ContentsIntroduction..........................................................................................................................................3Task A .................................................................................................................................................31.1 Discuss the characteristics of food production as well as food and beverage service systems.31.2 Discuss factors affecting recipes and menus for specific system.........................................41.3 Compare the cost and staffing implications for different systems........................................51.4 Justify the suitability of systems for particular food and beverage outlets...........................6Task B ..................................................................................................................................................62.1Discuss the use of financial statements in food and beverage operations..............................62.2 Demonstrate the use of cost and pricing processes...............................................................72.3 Analyse the purchasing process............................................................................................73.1 Compile food and beverage menus for a hospitality event...................................................83.2 Justify the selection and suitability of recipes for menus.....................................................9Task C...................................................................................................................................................94.1 Plan a food and beverage service for a hospitality event within an agreed budget..............94.2 Implement the planned service maintaining standards of quality and health, safety and security......................................................................................................................................104.3 Evaluate factors to determine the success of the service, making recommendations for improvement.............................................................................................................................10Conclusion .........................................................................................................................................11References..........................................................................................................................................12
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INTRODUCTIONFood and Beverages play very cardinal role in hospitality sector. These are importantresources of achieving profitability by organizing hospitality events in hotels, resorts, restaurantsand other food processing organizations (French, Story and Fulkerson, 2002). Thus, it is the primeresponsibility of hospitality firms to offer supreme quality of food to its guests in order to increasetheir satisfaction levels which in turn bring huge revenues for the organizations. The present reportfeatures the important aspects related to food and beverage operations in hospitality events such ascharacteristics and factors that affect food production and beverage service systems. In addition tothis, the report also talks about financial controls used in food and beverage operations. TASK A 1.1 Discuss the characteristics of food production as well as food and beverage service systemsFood production includes activities such as planning of menu and purchasing of rawmaterials along with storing, preparing and cooking food. Beverages are defined as drinks that areoffered with meals (Pomeranz, 2013). These are often categorised as hot or cold and alcoholic ornon-alcoholic. Food production and beverage service systems are associated with a single deliverysystem. In order to discuss the characteristics of food production and beverage service systems,following points are as follows:Methods of Food ProductionConventional Method: In this method, food isprepared at site and immediately served to the guests.Centralized Method: In this method, food is preparedin bulk at a centralized kitchen and distributed to thecustomers at different locations (Wyness, Butriss andStanner, 2012). Many fast food companies use thiscooking method. Cook- Chill Method: This method is used to keep thefood fresh for long duration such as 4-5 days. In this,food is cooked normally and chilled rapidly. Convenience Method: In this method, canned andfrozen food are consumed by warming it beforeconsumption. Cook Freeze Method: In this method, food is stored byfreezing it at an extremely low temperature to keep itfresh for longer duration (Macheka and et.al., 2013).
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Food ad Beverage ServicesystemsSelf Service: In this system, customers help themselvesby picking up their own food and beverages. Table Service: In this, waiters serve food andbeverages to the guests (Mortimore and Wallace,2013). This system uses different serving styles toserve food and beverages such as French, English orAmerican. Buffet System: In this system, different food recipesare placed on a long table and presented with plattersand serving dishes. In this, many guests are servedsimultaneously. Cafeteria System: In this system, customers choosetheir food and beverage of their choice which aredisplayed on a counter (Burger, 2014). 1.2 Discuss factors affecting recipes and menus for specific systemThere are number of factors that influence recipes and menus for a specific service system.These are briefly discussed in the following points: Skills of cooking staff: In the hospitality sector, it is very important to have skilled cookingstaff who can efficiently prepare food according to customer’s requirements. Skilled staffplays an important role in preparing mouth-watering recipes and presenting them in anattractive manner before guests in order to make their dining experience memorable(Griffith, 2010). On the other hand, lack of effective culinary skills can negatively affect thetaste of food which can lead to food wastage. Needs of customers: Need of guests is considered as one of the important factors that affectsrecipes and menus in a specific system. Different customers have varied eating and drinkinghabits as well as preferences. In order to satisfy their needs and meeting their expectations, itis crucial to access their requirements before planning a menu for hospitality event. Nutritional aspect: Apart from taste and presentation of food, it is also vital to pay attentionon the nutritional aspect of recipes. In the present time, guests have become more healthconscious (Wahlen, Baginski and Bradshaw, 2014). Therefore, cooking staff are required totake the quality as well as nutritional value of food into account while planning a menu for ahospitality event. Storage of food and beverages: Selection of recipes and menu significantly depends uponthe storage facility available within the hospitality firm. For example: menu of a party
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