Effective Management of Food and Beverage Operations

The assignment emphasizes the importance of effective management in the hospitality industry, particularly in food and beverage operations. It highlights the need for students to plan all operations effectively, deliver quality products, use suitable cost strategies, ensure safety and health, and set reasonable prices for customers. The document also includes a comprehensive list of references from books, journals, and online resources, providing a wealth of information on the topic.

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 3............................................................................................................................................1
Covered in PPT.......................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Financial statements used in hospitality event.................................................................1
2.2 Use of cost and pricing process........................................................................................1
2.3 Purchasing process...........................................................................................................2
TASK 4............................................................................................................................................2
4.1 &4.2 .................................................................................................................................2
Covered in PPT.......................................................................................................................2
4.3 Factors help in determine the success of service.............................................................2
CONCLUSION................................................................................................................................2
REFERENCES................................................................................................................................3

INTRODUCTION
It is important for all organisations working in hospitality industry to manage all its
activities which are directly related to food and beverages in effective way (Davis and et.al.,
2013). As food and beverage is most essential source of income in hospitality industry it have
given significant importance in hotel management and operations. The business working in this
sector must focus on food and beverages effectively in order to satisfy their customers. The
following assignment will support learners in attaining significant knowledge about
characteristics of production and about food and service systems. The report includes brief
description on factors affecting recipes and menus for specific systems.
TASK 1
Covered in PPT
TASK 3
Covered in PPT
TASK 2
2.1 Financial statements used in hospitality event
Following statements can be used in an hospitality event: Dish costing system: This type of financial system is used for calculating the actual cost
of food item. This will help students in setting the prices of their food products. Cost statements: Cost statement includes all the cost include in executing the event. It is
made for evaluating the success or profitability generated form the event.
 Income statements: This statement involve all the income generating form the operations
of event.
All these are the main financial statements which can be used by the students taking part in the
event for knowing profitability of all operations.
2.2 Use of cost and pricing process
Cost is refereed to all costs invested in making the food items students should try to
minimise the cost of all activities in a way so that profitability can be maximised. With
minimising the cost proper emphasis should be give to maintain the quality also (Mok, Sparks
and Kadampully, 2013). In event, students can used cost based pricing strategy because it is one
of the simplest method of deciding the price of the product. Under this total cost making for the
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product is calculated and than manufacture add a percentage of profit he or she want to earn.
This strategy will help students in making the events a profitable one.
2.3 Purchasing process
Purchasing process include all those steps from think to buy a product to finally consume
it. Following steps included in this:
 Identify need: This is first step involve in the purchasing process under this, consumers
first felt or identify his or her not satisfy need or want.
 Identify alternative: To solve his or her need customers search a lot of alternatives.
 Evaluate Alternative: All identified alternatives are evaluated under this.
 Purchase decision: Finally customer take a purchase decision in this.
 Post purchase decision: Satisfy experience influence the individual for repeat purchase
whether dissatisfy experience does not do the same.
TASK 4
4.1 &4.2
Covered in PPT
4.3 Factors help in determine the success of service
Evaluation of event can be done by measuring following things:
 Satisfaction of customers: For made the event successful it is very important for the
students of college to deliver quality services to to people taking part in the event.
Satisfactions of customers helps in making their experience a positive one (Brotherton,
2012 ).
 Planning and organisation of activities: Planning of future activities of programmes will
help students ins better satisfying the individuals coming in the event. By doing this
customers can decided the way they want to store their food and equipments required by
them and all.
 Assurance of quality: Students taking part in the event should try to make or deliver
quality food services to all people.
CONCLUSION
From the above report it can be concluded that students who are taking part in the
hospitality event should do the planning of all operation in an effective way. Students should try
to make and deliver quality products to its customers and to the people taking part in the event.
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For this proper and effective cost strategy should be used by the student along with this, safety
and health of all individuals should be taken care. Price of products or food items should be
reasonable. Other than this all relevant issues should be given consideration by the students to
increase effectiveness of whole event.
REFERENCES
Books and journals
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Davis, B., and et.al., 2013. Food and beverage management. Routledge.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality,
tourism, and leisure. Routledge.
Brotherton, B. ed., 2012. International Hospitality Industry. Routledge.
Vogel, M., Papathanassis, A. and Wolber, B., 2012. The business and management of ocean
cruises. CABI.
Yeoman, I., and et.al., 2012. Festival and events management. Routledge.
Wu, Z. and Pagell, M., 2011. Balancing priorities: Decision-making in sustainable supply chain
management. Journal of Operations Management. 29(6). pp.577-590.
Adeoye, A. O. and Elegunde, A. F., 2012. Impacts of external business environment on
organisational performance in the food and beverage industry in Nigeria. British
Journal of Arts and Social Sciences. 6(2). pp.56-65.
Mahalik, N. P. and Nambiar, A. N., 2010. Trends in food packaging and manufacturing systems
and technology. Trends in food science & technology. 21(3). pp.117-128.
Way, S. A., Sturman, M. C. and Raab, C., 2010. What matters more? Contrasting the effects of
job satisfaction and service climate on hotel food and beverage managers’ job
performance. Cornell Hospitality Quarterly. 51(3). pp.379-397.
Akkerman, R., Farahani, P. and Grunow, M., 2010. Quality, safety and sustainability in food
distribution: a review of quantitative operations management approaches and
challenges. Or Spectrum. 32(4). pp.863-904.Online
Food & Beverage Operations Management: Levels & Role. 2017. [Online]. Available
through :<http://study.com/academy/lesson/food-beverage-operations-management-
levels-roles.html>. [Accessed on 24th July 2017]
Food Quality. 2017. [Online]. Available through :<https://www.bruker.com/applications/food-
agriculture/food-quality.html>. [Accessed on 24 thJuly 2017].
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