Food and Beverage Operations Management Assignment

Food and Beverage
Operations Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Characteristics of a range of food production systems and different types of food and
beverage systems.........................................................................................................................1
1.2 Factors affecting the choice of menu and recipes for specific production and service
systems........................................................................................................................................2
1.3 Consideration of cost and staffing with using alternatives...................................................3
1.4 Suitability of selected food production system and food and beverages service system......4
TASK 2............................................................................................................................................5
2.1 Role and use of financial statements.....................................................................................5
2.2 Use of costing and pricing procedure in food and beverage operations...............................5
2.3 Issues and process of purchasing for specific food and beverages operations......................6
TASK 3............................................................................................................................................7
3.1 Plan and compile food and beverages menu for event of choice..........................................7
3.2 Selection and suitability of recipe menu with include beverage list.....................................8
TASK 4............................................................................................................................................8
4.1 Food and beverage service plan for hospitality event with budget.......................................8
4.2 Carry out food and beverages service plan to maintain standards of quality and health with
safety and security.......................................................................................................................9
4.3 Factors that determines successful recommendation with improvements............................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food and beverage management plays an important role in hospitality sector to organise
an event. Therefore, it assists to maintain effective results with sustainability. Furthermore, it
also helps to maintain goodwill which increases profits and revenue as well. In addition to this,
hotels also implement their functions and operations to maintain quality and standards to make
loyalty program at workplace (Yoshioka, Nagatomi and Bamba, 2018). In this aspect, present
study is based on Hilton Hotel which considers participation in Share and Care Event Program to
increase effective results at workplace. Furthermore, they are also focused on operations which
help to feel happy customers in the business environment. For gaining insight information of
present report, it covers characteristics of food production in food and beverage management
system. Furthermore, it helps to understand the importance of financial system in food and
beverage operations. At last, report helps to evaluate success with determines factors with
recommendation.
TASK 1
1.1 Characteristics of a range of food production systems and different types of food and
beverage systems
Hospitality business considers effective operations and functions to serve different kinds
of activities. In this regard, fresh food and beverages are provided in Hilton Hotel to develop the
most significant results. Therefore, chosen business purchasing raw material from suppliers to
produce qualitative goods (Brandenburg, Govindan and Seuring, 2014). Different types of
services and their characteristics are determined in the following context: Table services: Hotel determines their functions and operations to serve food with table
services. In this way, goods are selling that are ready. Therefore, the chosen business
using it with involve plated services which consider in restaurants. In this kind of
services, ordering consider from menu card by customers when they enter at workplace.
Services mainly provided by staff members (Setiadi, Cahyaningsih and Lestari, 2018). Self-service: Furthermore, the selected enterprise also considers self-services when
customers need to take food by themselves. It is known as buffet system. These kinds of
services found in different cafeterias and canteens as well.
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 Single point services: It emphasises on the order which is considered by customers. On
the basis of licensed premised customer order and pay for particular service. It is
generally considered for food and beverages in fast food operations at vending machine.
In this regard, it has been seen that Hilton hotel develops payment system and order at a
single platform. Therefore, customers come and carry food products which are taken on
the following basis:
Preparation of food services which serve food
Booking of products and services
Greeting for particular products and services
Serve beverages
Payment and Billing
Deals with payment
 Specialized services: Food and drink at Hilton Hotel consider attract maximum number
of people. In this regard, different types of services tray facilities which using in
hospitality sector. These kinds of services generally included in aircraft, train, etc. Hilton
hotel also provides services in rooms and lounge.
In this kind of services, Hilton hotel select specialised services that help to attract
maximum number of people easily. It also develops significant advantages with food system that
included in event program. In Share and Care Event, it is suitable way to promote business. Main
characteristic is that it is one of the successful way to deal with VIP guests.
1.2 Factors affecting the choice of menu and recipes for specific production and service systems
Menu of Hilton hotel determines different kinds of dishes that serve with given meal.
Along with this, menu planning is a great option that is available for food and beverage products
in a particular event. There are several types of factors exist that create a great impact on
planning and proper recipe system as well. They are as follows:
Objectives of the enterprise
Objectives of Hilton hotel are considered to increase products and services to attract
maximum number of people. In this regard, they concentrate on customers’ needs and
requirements which are important perspectives and good resources.
Kitchen staff skills
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To pay proper attention, services provided to customers to increase their skills and
knowledge of employees. In this way, Hilton hotel needs to provide proper training to all
members so that they will be able to deal with effective food. It impacts positively on brand the
reputation of business.
Quality and nutritional value
Quality and nutritional value of products and services also create a positive impact which
develops systematic work performance in the business. In this regard, chosen firm needs to focus
on nutrition and qualitative elements which create a direct impact on the business operations.
This is because, it helps to attract maximum people to promote services in several areas.
Seasonal ingredient
As per seasonal availability of products and services, it can be stated that food products
must be sold which help to make effective functioning at workplace. In this regard, material also
used that available in market as per season. Hence, Hilton hotel needs to fulfil the needs of
guests on the basis of requirements.
1.3 Consideration of cost and staffing with using alternatives
In the hospitality industry, it has been seen that cost and staffing are major perspectives
that assist to meet with systematic work performance at workplace. In this aspect, manager of the
chosen business needs to take proper care of people. It helps to make proper balance in between
price and menu that ensures acceptable profit margin (Yoshioka, Nagatomi and Bamba, 2018).
On the basis of following consideration, cost and staffing could be implemented as:
Types of food outlets Cost implication Staff implication
Self-service outlets Food generally served which
readily available at low cost.
Hilton hotel needs to make
proper storage facilities so that
effectiveness will be
developed in the market.
Staff implication consider high
cost. Services will be
maintained through focusing
on increasing skills and
capabilities of staff members.
Cafeterias, bars, buffet system In this regard, low services of
cost take place in which it is
important to determine the
Skilled employees need to
consider at workplace so that
Hilton Hotel able to perform
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aims with implementing
effective food products at
workplace (Grover, Chopra
and Mosher, 2016).
several functions.
Restaurant Cost implication in restaurant
ranging high quality of
production so that material and
storage cost determines on the
basis of quality level outlet.
Combining high skilled
members and low skilled
assistant ascertain to keep
personnel at down level.
1.4 Suitability of selected food production system and food and beverages service system
To focus on the system of Hilton Hotel, there are different elements considered to focus
on desired results.
Table services
Table services consider effective work for the organisation in different aspects.
Therefore, Hilton hotel determines several types of services that are as follows: American style: In this kind of style, it could be said that there are variety of food and
beverages system consider at restaurant with different size, pubs and airlines (Grover,
Chopra and Mosher, 2016). French Style: In this aspect, intimate formal dinner for each member develops within two
small groups. Russian style: Russian style considers practical and simple services which determines
and serves too many people. This system provides different advantages at larger table and
banquets (Brandenburg, Govindan and Seuring, 2014).
 English style: English style is suitable for less formal dining which consider for small
and large group as well.
Buffet services
This kind of service is successfully applied with commercial and non-commercial food
outlets. Main advantage of this system is that it could be successfully applied through offers food
products with wide choice. As results, it assists to create proper system with formal and informal
arrangement. It attracts customer experience which used in restaurants, canteen and large events.
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In Hilton, this style helps to make attractive and designing products. With the help of this
system, in UK, potential people could be attracted with effective results.
From the above services, in Share and Care Event table services has been selected to
focus on food and beverages system. It is successful way to gather more relevant work
performance and control over the food system. On the basis of budget, Hilton hotel consider
more desired results at their workplace. Consultancy also helps to cater with refine their food
techniques.
TASK 2
2.1 Role and use of financial statements
In order to perform different functions and operations, it can be stated that in Hilton hotel
financial system determines in different aspects. Therefore, it includes balance sheet, trading,
P&L, etc. Preparation of these statements helps to maintain effectiveness and encourage people
as well. Costing: In the cost menu, it is essential to focus on assessment of direct and indirect
menu. Hence, selected business needs to focus and demonstrate success with effective
results. In financial statements, there are direct and indirect costs included. Direct cost
considers ingredient which complaining menu. Hence, cost is determined on the basis of
absolute dish (Cannatelli, Pedrini and Grumo, 2017). Consideration: In this regard, Hilton hotel needs to offer proper judgement on the basis
of menu. It is required to juggling regarding low cost number and high margin. Gross profit: Gross profits in financial statements consider differences in between selling
price of dish and cost ingredient. It helps to measure proper percentage of selling which is
the most important in business. Gross profit also needed at Hilton which negotiates with
several resources (Lafontan, Visscher and Yumuk, 2015).
 Cost statements: Apart from this, cost sheets are also reflected on items and services
towards particular functions. In this way, department cost sheets included such as
material, labour, overhead, etc.
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2.2 Use of costing and pricing procedure in food and beverage operations
To make a new dish, Italian meat and beer with soft drinks consider with following
statement:
In respect to focus on the above cost, it can be stated that costing and pricing procedure
helps to develop more systematic work performance at workplace. For food and beverages
operations, it will ascertain significant advantages at Hilton Hotel. Therefore, it would be
beneficial to include recipe management.
2.3 Issues and process of purchasing for specific food and beverages operations
In Hilton hotel, purchasing process consider to make effective results. In this regard,
performances develop with high profitability and revenue. There are certain necessary products
and raw material used in production process. As results, food and beverages management need to
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develop effective process in business (Heasman and Lang, 2015). Following elements included
for specific food and beverages system: Desired quality: In the selected business, it is important to concentrate on desired
material availability as per menu and service style. Quality of products and services in
Hilton create major impact on chosen enterprise. It assists to develop high profits and
revenue through positive outcomes. Hence, aims and objectives also managed in creative
manner (Yoshioka, Nagatomi and Bamba, 2018). Quality needed: Ingredient in goods also needed to manage systematic work
performances with standards. It is the best way which negotiate fresh material for better
production. It impacts positive to attract customers in chosen enterprise (Heasman and
Lang, 2015). Supplier: In this context, Hilton Hotel need to deal with several kinds of suppliers so that
they can accomplish effective results. Therefore, wholesaler, food broker, farmers, etc.
members help to consider many facilities at workplace. Delivery option: In this kind of perspective, delivery option ascertain to develop products
and services. It assists to select and deliver systematic information at workplace.
Different elements mainly included such as speed, service, short notice availability, etc.
(Patil, Mandal and Anand, 2015.) Pricing: As per quality and standardisation, operations and functions develop to attract
potential people. As results, number of customers could be increases easily. Value of
products and qualitative resources must be taken. Option for payment: In respect to determines payment option, different methods exist so
that Hilton hotel need to choose as per customer convenience. For instance, checks, credit
card, debit card, etc. (Baschali, Tsakalidou and Matalas, 2017)
 Storage availability: Storage availability help to create positive impact on environment.
It is the best aspect to develop profits and revenue. Hence, the chosen business need to
include refrigerator, cooling environment, freezers, etc.
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TASK 3
3.1 Plan and compile food and beverages menu for event of choice
With this regard, in Share and Care Event, Hilton hotel develop their part with two
effective dishes. They are as follows:
Birthday menu card for Kids
In this dish, two kinds of options available such as non veg and veg. In non-veg, chicken
nuggets determines which is easily prepared at home. Potatoes and peas beans needed. In this
dish, ingredient included such as chicken, flour, egg, etc. Apart from this. Pasta dish consider in
vegetarian dish that include certain ingredient such as tomatoes sous, onion, oil, etc. (Chanin,
Sriprasert and Don, 2015).
Deserts
In this regard, dish consider with Ice cream, drinks, orange juice. There are different
flavours in ice-cream also provided such as vanilla, banana, Neapolitan, strawberry, etc.
With the help of above dishes, Share and Care event of Hilton hotel develop their
outcomes. Veg and Non-Veg dishes included in the menu that help to conduct event of choice.
As per relevant work performance, it can be said that ingredient also choose properly. One sweet
dish that is desert include to take proper focus on customer attraction.
Menu for event
Starter
 Seasonal lettuce roasted beets
 Walnuts
 Blue cheese and country style Vinaigrette
Main Course
Roasted with seasonal flavours and smoked polenta
Topped with Artichoke Pesto
Served with Roasted new potatoes
Green beans, peppers and squash
Desert
Chocolate, chocolate cobbler
Key lime pie
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Lemon bar and berry compote
3.2 Selection and suitability of recipe menu with include beverage list
In respect to consider proper menu, it can be depict that it need to be design to attract
several people. Therefore, children and young generation people will be targeted in the
enterprise. This is because, children and elders prefer fast food. Furthermore, pasta is popular
dish which eating by many members. As results, it assists to attract vegetarian people easily.
Another dish considers non veg dish in which non vegetarian people will be attracted. In this
regard, company able to expand their business and operations in different areas. Both dishes
consider attract people at workplace (Setiadi, Cahyaningsih and Lestari, 2018). From menu card,
food products determines with vegetarian, organic food, exotic food, etc. In this menu card,
several advantages implemented with taste and colour.
Temperature also need to focus on products to produce and ascertains effective results.
Contrasting elements of food need to match with seasonal and local producers who take part in
preparation of these elements. All beverages also need to take for effective and qualitative
elements that help to produce systematic work performances. Along with this, Hilton hotel need
to maintain their relations with customers and producers (Grover, Chopra and Mosher, 2016).
TASK 4
4.1 Food and beverage service plan for hospitality event with budget
Ingredient
Quantity Ingredient Item EP%
Unit
Purchase
Price
Unit
Purchase
Amount
Cost Per
Unit
Ingredient
Cost
3 lbs Button Mushrooms,
whole 100% $12.20 10 lbs $1.22 $3.66
24 oz Diced, Green Bell
Peppers 73% $18.75 22 lbs
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32 oz Diced, Yellow
Onion 95% $27.96 25 lbs
12 lbs Plum Tomatoes,
peeled and seeded 90% $37.40 25 lbs
10 oz Spinach Leaves 100% $5.20 12 oz bag
1 ½ lbs Ground Pork 100% $18.53 5 lbs
2 lbs Ground Chuck 100% $15.22 5lbs
½ lb Ground Veal 100% $21.78 5lbs
1.5 oz Oregano 100% $4.70 8 oz bag
2 oz Parsley 100% $4.70 8 oz bag
4 oz Sugar 100% $38.12 50 lbs bag
2.5 oz Red Pepper Flakes 100% $4.25 12 oz
24 oz Bread Crumbs 100% $6.72 5 lbs
3 Eggs 95% $5.09 5 dozen
To Taste Salt and Pepper -- -- -- -- --
In respect to determine event for food and beverages, following elements must be
consider: Planning: In the business, event organise with important consideration in which budget
develop with different things. At chosen business, food and beverages services are more
expensive. In addition to this, business need to focus that problem will not arise at
workplace. Cost control: Manager of Hilton hotel need to consider proper calculation of cost for staff
and material also develop with well administration. Overhead must be consider which
assists to control cost and accomplish desired results (Vrellas and Tsiotras, 2015).
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 Quality standards: Hilton Hotel need to focus on checking of food and beverages
material so that standardisation and quality could be maintained easily. In this way,
employees should give their part to maintain cleanliness and hygiene.
 Health safety and security: Further, manager of the organisation must take care for their
staff members and customers with consider effective results. Therefore, it will help to
attain systematic work performances (Gianni and Gotzamani, 2015).
4.2 Carry out food and beverages service plan to maintain standards of quality and health with
safety and security
In respect to focus on maintaining standards and quality, Hilton Hotel need to consider
health and safety at workplace. In present time, customer must focus on quality instead of
quantity so that proper planning needed to make safety and security. In addition to this,
preparation of food require proper manner which assists to develop success of event. Quality of
products and services keep their standards so that staff members could be trained with solve
issues and obstacles. Qualitative services need to provide with systematic work performances.
Health and safety is sensitive issue which is important to implement with proper premises. Main
success of the event based on quality of products and services (da Silva Lopes, 2015). Members
of the business are properly trained so that they will not face any issue and obstacles.
Proper use of premises and equipments help to maintain safety and security at workplace.
Procedure is related with safety and security which assists to take corrective actions to protect
guest from danger. It helps to improve trust and increase customer satisfaction as well. Security
issues also maintain that is important factor to make successful outcomes (Brandenburg,
Govindan and Seuring, 2014). In Hilton Hotel, event also organise at that time when duty of
employees taken on the basis of proper care of guests. Good security in the organisation help to
increase satisfaction towards clients so that they feel secure and protect. Hence, it assists to attain
benefits in marketing and advertisements.
4.3 Factors that determines successful recommendation with improvements
In respect to consider different elements, there are different factors included which assists
to consider success in services. Therefore, it includes planning and organising in management of
event develop with consumers satisfaction, quality assurance and setting standards with cost
effective. Management of Hilton hotel need to select proper and appropriate style which assists
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to provide services and attain success as well. In order to improve planning and effective
communication, there are different activities must be taken for consumer benefits (Keller and
Siegrist, 2015). Furthermore, staff members should choose proper system to attract customers in
event. It is the best perspective which help to attain more creative work performances. In food
and beverages, hygiene need to be maintained so that customer satisfaction will be increasing in
systematic manner (Turnbull, Adams and Gorard, 2015). Proper services will help to provide
creative work performances at Hilton Hotel.
All procedures regarding health and safety consider for staff involvement which make big
contribution to attain success in event. In order to improve and maintain quality, material also
purchased from good supplier. All staff members need to take proper training so that they are
able to communicate effective results at workplace. Along with this, cost and time effectiveness
consider important elements that is important perspective for earning and generate maximum
amount of profit. In Hilton Hotel, best value assists to gain more share and attain creative
performances at workplace. Suppliers delivery also required at time so that good relationship
with local business operations develop at workplace (Tepic, GM Kemp and Omta, 2014).
CONCLUSION
In respect to focus on above report, it can be stated that food and beverages management
consider different kinds of food products and services at workplace. Therefore, present report
based on Hilton Hotel that consider Share and Care event towards menu planning in UK.
Furthermore, report summarised about factors which affect recipe and menu of specific system.
For instance, objectives, skills of kitchen staff, etc. Moreover, report articulated about cost out
for one product in business which design to develop systematic work performances at workplace.
On the basis of effective consideration, it concluded that food services for hospitality industry
develop in systematic manner to design new menu card. At last, it consider recommendation on
which hotel need to focus to attain and main effectiveness.
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REFERENCES
Books and Journals
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alcoholic fermented beverages consumed in European countries: a neglected food
group. Nutrition research reviews, 30(1), pp.1-24.
Brandenburg, M., Govindan, K. and Seuring, S., 2014. Quantitative models for sustainable
supply chain management: Developments and directions. European Journal of
Operational Research, 233(2), pp.299-312.
Cannatelli, B., Pedrini, M. and Grumo, M., 2017. The effect of brand management and product
quality on firm performance: The Italian craft brewing sector. Journal of Food Products
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Chanin, O., Sriprasert, P. and Don, M.S., 2015. Guidelines on Halal tourism management in the
Andaman Sea coast of Thailand. Journal of Economics, Business and Management,
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Gianni, M. and Gotzamani, K., 2015. Management systems integration: lessons from an
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Grover, A.K., Chopra, S. and Mosher, G.A., 2016. Food safety modernization act: A quality
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Heasman, M. and Lang, T., 2015. Food wars: the global battle for mouths, minds and markets.
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Keller, C. and Siegrist, M., 2015. The weight management strategies inventory (WMSI).
Development of a new measurement instrument, construct validation, and association
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Lafontan, M., Visscher, T.L. and Yumuk, V., 2015. Opportunities for intervention strategies for
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Patil, P., Mandal, S. and Anand, S., 2015. Food protein-derived bioactive peptides in
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Turnbull, J.L., Adams, H.N. and Gorard, D.A., 2015. The diagnosis and management of food
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Vrellas, C.G. and Tsiotras, G., 2015. Quality management in the global brewing industry.
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Yoshioka, T., Nagatomi, Y. and Bamba, T., 2018. Development of an analytical method for
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