Food and Beverage Operations Management

Food and Beverage Operations
Management

Table of content
• Introduction
• Characteristics of food and beverage system
• Factors affecting menus and recipes
• Comparisons of cost and staffing implications
• Suitability of food system
• Food and beverage menus
• Suitability of selected menus
• Food and beverage plan
• Implementation of plan
• References

Introduction
 Present report is based on variety of food served by students in
an hospitality event.
 For making the event more effective students can plan all the
actions in advance

Characteristics of food beverages and
production system
The food production system and its styles is most essential
element of hospitality industry.
 Input
 Process
 Output
Factors affecting recipes
 Quality standards
 Nutritional standards

Comparisons of cost and staffing
implications
Cost minimisation and hire of right number of employees is very
difficult decision in food and beverage departments of hotel
industry.
 Suitability of food system
Counter service is most suitable tool for an event, hotels and
fairs, its is an combination of both hot and cold food items.

Thank you