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