Food and Beverage Operations Management - Doc
Introduce learners to the practical aspects of food and beverage production and service in the hospitality industry.
12 Pages2138 Words49 Views
Added on 2020-07-22
Food and Beverage Operations Management - Doc
Introduce learners to the practical aspects of food and beverage production and service in the hospitality industry.
Added on 2020-07-22
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Food and BeverageOperations Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of various food product and beverage service system..................................11.2 Factors affecting recipes for certain systems........................................................................21.3 Staffing structure and cost for various production system....................................................21.4 Service system for specific F&B outlets...............................................................................3TASK 2............................................................................................................................................42.1 Use of financial statements in food or beverage operations.................................................42.2 Use of cost and pricing process.............................................................................................42.3 Purchasing process................................................................................................................5TASK 3 & 4....................................................................................................................................6Covered in PPT...........................................................................................................................6CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
INTRODUCTIONHospitality industry is all about serving various types of food products to distinctconsumers with marvellous taste. However, service companies are playing a major role infacilitating entire society by providing basic needs which is indispensable for common people tolive their life more comfortably (Davis and et. al., 2013). TGI Friday is an American chainconcentrating on offering qualitative and hygienic food stuffs to their desired clients. It stands for“Thank god its Friday” whose main motive is to serve customers with delicious recipes.Therefore, assignment is going to highlight various food production system and effective processof designing attractive recipes for an organization. Financial plan, preparation of menu, servicemethod are also outlining in this project as well as an appropriate suggestion to improve the wayof serving consumers. TASK 11.1 Characteristics of various food product and beverage service systemTGI Friday is a leading enterprise popularize for its qualitative foods which is onlypossible if company is following an appropriate process of production because consumers love tohave hygienic stuffs. Thus, managers needs to use proper method of manufacturing goods whichis having high quality of characteristics are describing as follows:- Cultivation:- Initial step is to crop foods for further preparation and this is done byfarmer by using various materials to protect substance from dangerous effects (Mahalikand Nambiar, 2010). Chopping or slicing of vegetables:- According to this element an organization is going tocut input items for making finished products. It is essential for kitchen departmentbecause before cooking a food chief is going to chop it properly. Curing food:- Its time to add necessary ingredients to specific food for making it moredelicious and tasty. After preparing of outstanding item its time to serve consumer in effective manner. Thus suitableservice system are- English service:- Another name of this method is silver service tool and also known as astandard serving tools in which food stuffs are offer in distinguish method. 1
Buffet :- In this tool, meal are placed on a table at certain area and candidates have theirfoods as per their choice without taking help from others. Cafeteria system:- Most traditional technique way of offering foods in which clients andguest place order on counter and employees are providing them as per their demand(Massoud and et. al., 2010.). 1.2 Factors affecting recipes for certain systemsHospitality industry is full of opportunities in which number of companies are emergingat marketplace for gaining maximum benefits. In fact, trends, consumer choices and preferenceschanges due to introduction of creative products. Along with this demand of specific itemsfluctuated as per situation as well as weather because environment have a major impact on a fooddesigning. Thus, few major elements which influence the recipes for system is going to discussedfurther:- Expectation of consumers:- Choices and preferences of clients always changes due toemergence of creative items at marketplace. Thus, TGI Fridays needs to analyse thecurrent demand of consumers in order to design their foods with the use of effectivemethods (SlackChambers and Johnston, 2010). Inflation or deflation:- Its all about changes in economical condition automaticallyaffects the marketplace demand. Therefore, managers needs to analyse current marketingsituation for acting as per changed circumstances as well as considered useful facts orfigures. 1.3 Staffing structure and cost for various production systemManufacturing department is also classified into various sections because products areproduced in various ways such as; sometime only single piece will be designed for distributing itas a sample. On the other hand, few products are prepared in a batch form like one dish is cookedwhich consist of various types of vegetables, veg, non-veg, rice, desserts, and so on (Taj andMorosan, 2011). It means, production process is also going through several kinds that isexplained below:- Type of productionMeaningCostStaffing structureOne-off productionIf sample product isdesigned then it fallsCost oftalented personNo need of anystaffing structure2
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