Food and Beverage Operations Management: A Comprehensive Guide

This comprehensive guide delves into the intricacies of food and beverage operations management, exploring key aspects such as food production systems, menu planning, financial statements, purchasing procedures, and event planning. Using a real-world example of Mathew Curtin Restaurant at Premier Inn, the assignment examines the factors influencing menu choices, cost considerations, and service strategies. It also provides a detailed case study for a hospitality event, outlining a food and beverage service plan with cost calculations and recommendations for success.

Food and Beverage Operations Management
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Table of Contents
Introduction...................................................................................................................3
Company Overview......................................................................................................3
Task 1 (LO1):................................................................................................................4
Task 2 (LO2):................................................................................................................5
Task 3 (LO 3):...............................................................................................................6
Conclusion....................................................................................................................8
Reference List...............................................................................................................9
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Introduction
Food and Beverage Services includes a group of activities, ranging from
purchasing of raw materials, preparation of foods and strives to gain customer
satisfaction consistently (Walker, 2016). The focus of the industry is to provide
customer satisfaction. The demands of the customers in the food and beverage
industry can vary from physiological, economics, psychological needs. This industry
forms the main contributor of the UK economy. This assignment briefs about the
various factors affecting the choice of menu and recipes for specific production.
According to a report, the F&B contributes about 4% of the total R&D in UK and
about 15% of the manufacturing turnover. The various issues and process of
purchasing specific food and beverage operations is discussed in this assignment.
The assignment discusses about the revenue Mathew Curtin restaurant has
contributed to the revenue of the Premier Inn hotel and increased its market share.
Company Overview
Premier Inn, is one of the most popular British hotel chain and largest hotel brand in
UK. The hotel comprises of approximately more than 65000 rooms and 750 hotels
globally (Whitbread.co.uk. 2018). The Company is developing its business based on
the food and beverage services. Mathew Curtin Restaurant in Premier Inn provides
exclusive customer services and is a brand in itself. The turnover the restaurant was
£63.7m by the end of 2016 and Premier Inn ranked among the top largest brands in
UK (Whitbread.co.uk. 2018).
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Task 1 (LO1):
Introduction
Food production systems comprises of important processes in the industry leading to
different inter-connected systems. This interconnected system affects the demand
patterns and the purchasing factors of the customers. The overall profit of the
company is gained from being intrinsically linked to finance and control process.
They indirectly affect the quantity and quality that is being produced. The demands
of the customers are affected by the presentation of the foods and hence, giving
importance to food production.
1.1Examine and discuss the characteristics of a range of food production
systems and the various food and beverage service systems (use your
selected organisation as an example. (P1.1)
The quality and quantity of the dishes and the ingredients used are affected by the
standards and the protocols involved in food production. The different stages of food
production include preparation, cooking, holding, presentation and regeneration.
Operations of each process are carried out carefully as it has an impact on the
customers. The processes include from production of raw material to eventual
presentation of dish. Mathew Curtin restaurant prepares a dish called Cioppino (fish
item) and the production of the food item follows the process of production system.
The production system begins from the storage of the food to the waiter serving the
item to the customers in a presentable manner and ends up with the customer
satisfaction (Davis et al., 2018).
The characteristics of the food productions system is determined by the methods
that affect the final product. Mathew Curtin follows a conventional food production
system, where the style of production is traditional and the items are fresh in nature.
The restaurant used traditional pasteurisation methods. Cioppino is cooked in high
temperature and then served in traditional manner so that the customers are able to
derive the highest value. This process is integral in approach as it gives the scope to
operate. Conventional cooking process includes both the traditional and fresh foods
to serve the customers, some restaurants uses convenience methods of cooking like
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the method of serving pre-prepared foods. Pre-prepared foods include using
readymade ingredients, which benefits in having faster production for the restaurant.
Commercial industry generally follows this kind of cooking methods as it makes
possible serving customers at a huge numbers and earning huge profits.
Continues flow is another characteristics of food production, which includes
different processes combined together to derive the final product. Centralized
process prepares large quantity of foods and distributes it across many areas. Cook
chill process requires low temperature for cooking of food and is utilized in many
restaurants. Many restaurants apply cook freeze methods as the foods need to be
prepared in frozen condition. This process includes preservation methods, as food
can be stored for longer duration without any kind of damage in the quality of the
food. For the preservation and preparation of foods, many well known restaurants
uses assembly kitchen method forming a unique feature of food and beverage
service systems. Mathew Curtin can use cook freeze and assembly kitchen
methods, which depends on technological reliance to serve the demands of the
customers according to their tastes and unique food items affecting the brand image.
The various cooking methods used in the food production systems can be used by
restaurants to meet the demands of the customers as per their tastes and choices.
Food services ensure that the customers are offered the dishes in a presentable
manner and fresh in nature, so that stakeholders have the opportunity to receive
better experience from restaurant services (Lee et al., 2016).
1.2 Using your organisation, analyse and discuss the factors affecting the
choice of menu and recipes for specific production and service systems,
including the consideration of cost and staffing using the selected
alternatives. (P1.2)
Menus presented in a restaurant form the core element of sale of food as it helps in
communicating the various dishes prepared by the restaurants to the customers.
Several kinds of menus are there namely A La Carte, Table d hote, Prix Fixe Menu,
Cycle Menu, Du Jour Menu, Beverage Menu and Dessert Menu. Mathew Curtin
offers two types of menus A La Carte and Table d hote menus (Wood, 2018). A La
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Carte menu is preferred by many restaurants as they provide the range of options
with different price item. The sequence of menu is the focus of Mathew Curtin
restaurant. The structure would suit the palate preference and eating patterns of the
customers. Structure helps the customers to have a clear idea of the dishes offered
to them with their preferences. Mathew Curtin follows the European structure, where
the menu is broken down into Starters, followed by Main course, Sides and Afters.
Beverages are not included in this menu as numbers of courses are stated. The
structure of the menu is dependent on the income level and the purchase patterns of
the customers. Menu aids in establishing control over the proceedings in an
organization. Meal types also affects the way in which menu is to be framed. Menus
differ according to the situation, like parties will have menus as per the customers’
requirements while hospitals will have different from this.
Costing and staffing are important elements of menu planning. Costing is the direct
cost that is used in the making of the menu while staffing is the employment of the
candidates having knowledge about it. Costing in restaurant includes types of paper
used , the design of the menu and the different styles of presentation. Costing also
includes the costs of the foods used in the menu and staff to convey the message
about the menus and foods to be offered to the customers. Communication is
important as it helps in eliminating the food wastage concepts, as customers will
have the basic idea of the foods served to them.
1.3 For a chosen food and beverage outlet, justify the suitability of the selected
food production systems and food and beverage service systems. (P1.3)
Mathew Curtin efficiently uses conventional method of production as most of the
foods are planned and presented to the customers, using table service to create a
positive impact on the customers about the restaurant. Due to having traditional
establishment, the restaurant focuses on having efficient service delivery as many
customers’ visits at a time (Bondzi-Simpson and Ayeh, 2017). Due to this food
production system, Mathew Curtin is able to have cost and time effectiveness.
As various types of customers visits the restaurants, the table service used by the
restaurant helps to serve the customers in a presentable manner. The table service
uses sit down table services as the waiters can make effective use of the space to
serve customers at required time. Plate service on the other hand, helps Mathew
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Curtin to serve their foods in a proportion and attractive manner. Family services
entertain large number of guests in parties to help the restaurant earn high profits.
Mathew Curtin preferably uses table services to provide comfort to the customers
and treat them in a special manner offering various services.
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Task 2 (LO2):
2.1 Critically examine the role and the use of financial statements and assess
the use of costing and pricing procedures in food and beverage operations.
(P2.1)
Financial statements help an organization in terms of fiduciary requirements and
purposes. Mathew Curtin is concerned mostly about the budget. The operations of
the restaurants are based on the budget, which serves as one of the management
tool. Budget determines the profit to be earned by the restaurant including the
expenditure on various purchasing items made during the course of production.
Variable cost indirectly increases profitability of the restaurant depending on the
change in production. As Mathew Curtin has high rate of sales of services and more
of bookings, the variables costs will increase. More labour will be required to meet
the needs of the restaurants which will also increase the materials cost, thereby
facing more variable overheads.
The organization's overall operating costs are determined by the fixed cost ( Salazar
et al., 2016). Fixed costs are not changing in nature and remain same. As fixed
costs, food and beverage industry generally pays rent or heating. The pricing
procedure depends on the kinds of cost incurred by such establishment. Mathew
Curtin being located in the posh area would face higher chances of fixed (high rent)
and variable cost that is taken from the customers indirectly by increasing the charge
of service per person. Due to high prices for the services, customers will be less
contracted to visit the restaurants (O'Keefe et al., 2016).
2.2 Briefly analyse the issues and the process of purchasing for a specific
food and beverage operations. (P2.2)
The search, receipt and selection of product are going to be affected when Mathew
Curtin purchases the product (Dopson et al., 2015). Any employees having the task
to purchase the products and services at Mathew Curtin will affect the search,
selection and receipt procedures. This procedure in the hospitality sector comes
under finance department and procurement.
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The purchasing procedure is not only complicated but also time consuming. The
responsibility to purchase is endowed upon the kitchen staff making a list of the
products required to replenish stocks. The replenishment of stocks takes place in a
timely fashion and whenever stocks are low, the restaurant supervisor or manager is
to be informed and aware of it.
The management level approves any kinds of purchase or ordering through written
or oral instructions over telephone (Davis et al., 2018). After the delivery of the
supplies of raw materials, the staffs will proceed with the quality checking and
warehousing procedure. This requires to be stringently carried ensuring total quality
assurance is obtained of the products.
Conclusion
This report sheds light on the various processes taken to serve the customers in a
convenient manner, which helps to build a reputation for the company. The menus
create an impression in the minds of the customers and increase the profits of the
Mathew Curtin restaurant on the whole.
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Task 3 (LO 3):
3.1 Plan and prepare a case for a hospitality event (either function or
conference with expected guest numbers and venue etc.) and compile a food
and beverage menu. (P3.1)
The event that has been chosen is staff inaugural function at ETON College. The
selected menu for the event is listed below.
Menu for ETON College staff inaugural function:
3.2 Justify the selection and suitability of recipes for menu, including the
beverage list. (P3.2)
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On Arrival
Lemon Juice/Mango Juice/Orange Juice
Orange Scones
Croissants Stuffed with Spinach, Peanuts, Coriander leaves and Cheese
Grilled Sandwiches/ Burger
Lunch
Homemade Steak Pie/ Homemade Lasagne
Cumberland Sausage
Beef burger/ Cheese burger
Battered Haddock
Scampi
Dessert
Cream Cheek Cake and Fresh Strawberries
All dishes will be served with a selection of herbal tea, fresh fruit juice and water
(sparkling or still).

3.2 Justify the selection and suitability of recipes for menu, including the
beverage list. (P3.2)
The menu has been framed in accordance to the scenario of the event that is staff
inaugural event. Each of the items are light and healthy in nature so that the staffs
can take part in activities and suit the purpose of the event. Some of the items are
prepared keeping in mind the health of the staffs and their dietary preference. The
budget of the items was not high as it was planned for the staffs. This affected the
ingredients used to prepare the items and the process of preparation of the dishes.
The foods were created in accordance to the seasonality of the ingredients.
Mangoes, oranges can be purchased in the summer months and would be cheaper,
thereby reducing the operating costs. The dishes were found to be in smaller
quantity to minimize wastage during production and also consumption process. Most
of the dishes are deconstructed versions of complex dishes and simple to produce.
A wide range of choices is given to the attendees in the event. As in the given
context, there is very little requirement of meeting the demands of the customers.
Options are given in juices and water as an offer to the attendees. The dishes
prepared in the event requires low cost budget and is cost effectively.
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Task 4 (LO4):
4.1 Draw up a food and beverage service plan for the above hospitality event
within an agreed budget (show cost calculations). (P4.1)
Materials used Amount Per Unit Cost (£) Total Cost
Direct
Serviette 200 1.0 200
Spoon 300 1,5 450
Forks 300 1.5 450
Plates 200 1.0 200
Knives 300 1.5 450
Water Bottles 10,000 1.5 15000
Ingredients Pounds
Ham 1000 3.0 3000
Burger 5000 2.0 10000
Herbs 1000 0.5 500
Bread 5000 1.0 5000
Fruits 4000 2.0 8000
Vegetables 3000 2.5 7500
Total Direct Costs 50750
Indirect
Staff training 30 30 900
Total Indirect Costs 900
Total costs 51650
Table 1: Budget for Catering Event
(Source: Created by the learner)
The food and service plan for the event describes the various products that will be
required to execute the above menu in a cost effective manner. The service plan
explains:
Cost: Cost includes the total direct and indirect costs required to describe about the
ways each product will be utilized and the quantity to utilize in a precise manner.
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Staff Training: Staff training is essential as it will able to explain the cost that will
incurred to provide the staff the most appropriate technologies to assure the eventual
success of the inaugural event.
4.2 Discuss how you intend to carry out the agreed F&B service plan
maintaining standards of quality and health, safety and security. Briefly
evaluate factors to determine its success making recommendation for
improvement. (P4.2)
To have a successful event, it is essential to follow the standards of quality, health,
safety and security (Mill, 2015). These policies will guide the different ways in which
operations are to be carried out and seeks for the effective implementation of the
service. Quality check controls assures that the product is safe for consumption for
the customers, and the products meets the requirements of the industry. A checking
mechanism is implemented by the quality control department to meet the
expectations of the customers.
The quality and the quantity of the foods items that will be offered to the customers is
to be kept in concern. As in the given context, if the menu and the event have
followed the regulations of Food Hygiene Regulations Act of 2006 (Lelieveld et al.,
2016), the cases of food poisoning will not occur from the eventual consumption of
the dishes. Safety and security ensures that the consumers are provided with
dishes of high quality along with the maintenance of comfort and accessibility to the
customers by the servers.
The guests to have an enjoyable experience, the manager of the event must look
into the service quality before the items are served. Service quality comprises of
conformance to laws, performance and reliability. In many cases it has been
observed that there is an exploitation of the rules by sudden increase in the price or
reduce in the quality. This hampers the quality of the service and the company loses
customer satisfaction, which is negative reputation for the company.
However, it is recommendable for the companies to use modern equipments that will
give an assurance that the process is up-to date and safe. For example, the knives
and forks used must be clean, safe and up-to date to keep up with the health
regulations (Kaur, 2016.). It is also suggested that each guest is given attention so
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as to increase the brand image of the company. The plates that are served must be
clean and tidy and after being used must be washed with safe cleaning liquids. The
customers must be given hand sanitizer as a form of presentation, which will
maintain health regulation.
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Conclusion
This assignment focuses on the various ways food and beverage industry complies
with the hospitality management industry. Mathew Curtin adds value to Premier Inn
by offering best services to the customers. The various kinds of food production
services increases customers’ attraction and improve brand image. However, each
food and beverage industry must follow certain rules and regulation to avoid any kind
of mishaps to the health of the customers. Recommendations will help the
companies to undertake many policies in order to comply with the safety of the
customers.
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