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Food and Beverage Operations Management

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Added on  2020-06-06

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Food and Beverage Operations Management INTRODUCTION 1 TASK A1 TASK B1 1 Use of financial statements used in the food and beverage event1 2 Analyse the purchasing process 1 3 Evaluation factors to identify the success of the dishservicesand recommendations for improvement2 CONCLUSION 3 REFERENCES 4 INTRODUCTION Food and beverage operation management has great significance in the hospitality industry. TASK B 1 1 Use of financial statements used in the food and beverage event Through the financial statements they can easily know

Food and Beverage Operations Management

   Added on 2020-06-06

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Food and Beverage Operations Management
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Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1TASK B...........................................................................................................................................11 Use of financial statements used in the food and beverage event.......................................12 Analyse the purchasing process...........................................................................................13 Evaluation factors to identify the success of the services and recommendations forimprovement ..........................................................................................................................2CONCLUSION ...............................................................................................................................3REFERENCES................................................................................................................................4
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INTRODUCTIONFood and beverage operation management has great significance in the hospitalityindustry. They have main responsibility to provide good quality products and services to thecustomers. During preparing the menu they should consider the client preferences that help toincrease the performance and get desired target of the event. Management needs to provideeffective training to the employee so that they can create effective planing and management forthe specific event. This report includes the characteristics of food and beverages, factorsaffecting the menus and recipe, comparison of the cost and staffing implications for the system. TASK AAttached in PPT. TASK B1 Use of financial statements used in the food and beverage eventThrough the financial statements they can easily know the operation profit, financialcondition etc. Financial statements helps to take appropriate and valuable decisions for the eventsor the company. Manager has a responsibility to prepare accurate financial statements to takeeffective decision which help to increase overall performance and they can easily get desiredobjective or target. From these statements they can easily know the actual condition of the firmand they can take innovative and right decision to increase efficiency and performance in theworld (Walker and Jones, 2012). The details about the financial and accounting status of the organization can be gainedfrom the records of the financial statements. The balance sheets, cash flow statements, incomestatements, retained earnings statements are the types of financial statements. The raw materialsand products evaluation in food and beverages operation can be done by catering business whichis an important part of chef's role. In order to calculate price of all portions of recipe the dishcosting sheet is needed. With this the menu price and the selling cost can also be calculated. Theoperational statements are also essential for the food and beverage operations. The performanceof the company and its financial positions can be calculated by using operational statements.Over the particular period this will summarize the revenue and expenditure of the company. It isalso termed as profit or loss statements, income statements etc. Net income=revenue- expensesis the equation of this statement (Walker and Jones, 2012).1
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By the food and beverage industry the variance analysis is also used. The differencebetween actual cost and the standard coast that is needed for a good result will be evaluated fromthis. By using financial statements the managers can keep the records of all forms of dailyactivities that is done such as buying of raw material, kitchen utensils and beverages items. Forthese events for Christmas some financial statements that can be used in food and beverages areas follows-:Operational cost – The final preparation cost of food and beverages can be described in thisoperational statements. The carry costs, procuring material cost and transformation cost to finalproducts are included in the this (Strittom and Schiraldi, 2013.).Cost statements – For the preparation of food and beverage it includes both direct and indirectexpenses. The budget is allocated by using these statements. For every single dish that is there inthat event the budget will be allocated.Dish costing sheet – The selling price of dish or menu can be calculated by using dish calculatingcosting. The cost of all ingredients can be easily evaluated from this and also the in preparationof food and raw materials that is required will also be find out. The cost of each and everyingredient that is used in food will be calculated by using dish costing. In order to take decisionsof selection of food menu of this event this cost line will help the manager (Pizzuti and et.al.,2014).Sales record – The preference of gusts can be understood easily with help of sales record. It isvert important to maintain sales records as the focus on future sales of food and beverages willbe made by using these records. The purchasing pattern and preference of guest is described bythe frequent purchase of goods and services. The menu and the recipes for this event can also beunderstand by sales record.Variance analysis- The evaluation of difference between actual prices of products and plannedbudget can be one with help of variance analysis. The actual prices of products is the price bywhich the products that is been sold to customers by hotel or resort. The preset cost will beunderstood by manger by using this analysis and the future cost can also be controlled by usingthis.2
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