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Food and Beverage Operations Management Assignment

The assignment requires the learners to follow strict deadlines for submission and demonstrate their ability to plan and organize time effectively. It focuses on F&B operations systems and cost implications, as well as planning and implementing hospitality events.

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Added on  2021-01-02

Food and Beverage Operations Management Assignment

The assignment requires the learners to follow strict deadlines for submission and demonstrate their ability to plan and organize time effectively. It focuses on F&B operations systems and cost implications, as well as planning and implementing hospitality events.

   Added on 2021-01-02

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Food and BeverageOperations Management
Food and Beverage Operations Management Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of a range of food production systems and different types of food andbeverage systems.........................................................................................................................11.2 Factors affecting the choice of menu and recipes for specific production and servicesystems........................................................................................................................................21.3 Consideration of cost and staffing with using alternatives...................................................31.4 Suitability of selected food production system and food and beverages service system......4TASK 2............................................................................................................................................52.1 Role and use of financial statements.....................................................................................52.2 Use of costing and pricing procedure in food and beverage operations...............................52.3 Issues and process of purchasing for specific food and beverages operations......................6TASK 3............................................................................................................................................73.1 Plan and compile food and beverages menu for event of choice..........................................73.2 Selection and suitability of recipe menu with include beverage list.....................................8TASK 4............................................................................................................................................84.1 Food and beverage service plan for hospitality event with budget.......................................84.2 Carry out food and beverages service plan to maintain standards of quality and health withsafety and security.......................................................................................................................94.3 Factors that determines successful recommendation with improvements............................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
Food and Beverage Operations Management Assignment_2
Food and Beverage Operations Management Assignment_3
INTRODUCTIONFood and beverage management plays an important role in hospitality sector to organisean event. Therefore, it assists to maintain effective results with sustainability. Furthermore, italso 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 makeloyalty program at workplace (Yoshioka, Nagatomi and Bamba, 2018). In this aspect, presentstudy is based on Hilton Hotel which considers participation in Share and Care Event Program toincrease effective results at workplace. Furthermore, they are also focused on operations whichhelp to feel happy customers in the business environment. For gaining insight information ofpresent report, it covers characteristics of food production in food and beverage managementsystem. Furthermore, it helps to understand the importance of financial system in food andbeverage operations. At last, report helps to evaluate success with determines factors withrecommendation. TASK 11.1 Characteristics of a range of food production systems and different types of food andbeverage systemsHospitality business considers effective operations and functions to serve different kindsof activities. In this regard, fresh food and beverages are provided in Hilton Hotel to develop themost significant results. Therefore, chosen business purchasing raw material from suppliers toproduce qualitative goods (Brandenburg, Govindan and Seuring, 2014). Different types ofservices and their characteristics are determined in the following context:Table services: Hotel determines their functions and operations to serve food with tableservices. In this way, goods are selling that are ready. Therefore, the chosen businessusing it with involve plated services which consider in restaurants. In this kind ofservices, 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 whencustomers need to take food by themselves. It is known as buffet system. These kinds ofservices found in different cafeterias and canteens as well. 1
Food and Beverage Operations Management Assignment_4

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