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Food and Beverage Operations Management : Assignment

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Added on  2020-07-23

Food and Beverage Operations Management : Assignment

   Added on 2020-07-23

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Food and Beverage Operations Management : Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 3............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 2............................................................................................................................................12.1 Financial statements used in hospitality event.................................................................12.2 Use of cost and pricing process........................................................................................12.3 Purchasing process...........................................................................................................2TASK 4............................................................................................................................................24.1 &4.2 .................................................................................................................................2Covered in PPT.......................................................................................................................24.3 Factors help in determine the success of service.............................................................2CONCLUSION................................................................................................................................2REFERENCES................................................................................................................................3
Food and Beverage Operations Management : Assignment_2
INTRODUCTIONIt is important for all organisations working in hospitality industry to manage all itsactivities 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 havegiven significant importance in hotel management and operations. The business working in thissector must focus on food and beverages effectively in order to satisfy their customers. Thefollowing assignment will support learners in attaining significant knowledge aboutcharacteristics of production and about food and service systems. The report includes briefdescription on factors affecting recipes and menus for specific systems. TASK 1Covered in PPTTASK 3Covered in PPTTASK 22.1 Financial statements used in hospitality eventFollowing statements can be used in an hospitality event:Dish costing system: This type of financial system is used for calculating the actual costof 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 ismade for evaluating the success or profitability generated form the event. Income statements: This statement involve all the income generating form the operationsof event.All these are the main financial statements which can be used by the students taking part in theevent for knowing profitability of all operations.2.2 Use of cost and pricing processCost is refereed to all costs invested in making the food items students should try tominimise the cost of all activities in a way so that profitability can be maximised. Withminimising the cost proper emphasis should be give to maintain the quality also (Mok, Sparksand Kadampully, 2013). In event, students can used cost based pricing strategy because it is oneof the simplest method of deciding the price of the product. Under this total cost making for the1
Food and Beverage Operations Management : Assignment_3

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