Food and Beverage Operations Management

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. In such industries production process of food is to be counted as the
most important process by management department of such sectors. Best resources of hospitality
sector is being used to ensure healthy and safe working environment while producing food items
which is to delivered by firm to its valuable customers. With addition to that, there are several
service style which are adopted by management system of various business enterprise that
differentiate their workings from any other hospitality firm operating in similar area. 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
1