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Food and Beverage Operations Management : Report

   

Added on  2020-06-03

11 Pages3338 Words121 Views
FOOD AND BEVERAGEOPERATIONSMANAGEMENT

Table of ContentsINTRODUCTION...........................................................................................................................3TASK B...........................................................................................................................................31. Use of financial statements in Food and beverage event........................................................32. Analysis of the purchasing process.........................................................................................53. Factors to determine success and recommendations ............................................................7CONCLUSION ...............................................................................................................................9REFERENCES..............................................................................................................................11

INTRODUCTIONFood and beverage operations management is all about effective administrative of eventsand functions. Food and beverage manager are all about overseeing all the operational aspects ofevents and conduct it in best way. Montrose college students are conducting an event ofChristmas party and inviting around 250 guests consisting of 200 adults and 50 children. Theevent to be conducted in appropriate manner considering all aspects involved such as food andbeverages, interior decorations, entertainment and friendly environment. This event is organisingin Valentine’s park and called as Summer fair. The main goal of food and beverage managementis to facilitate best services to customers. Usually job responsibilities are extensive (Slining,Mathias and Popkin, 2013). The design of event, food arrangement, also addressing customersconcern are necessary to effectively coordinate an event. Usually food is the biggest motivationfor people to attend such parties. This involves all the activities of planning, organising,execution and follow-up of an event. The food and beverage operations management is all abouthow well events are planned and arrangements are to be done for the same. The event isorganising for Christmas celebration and around 250 people will be gathered there. Christmas isone of the main festival of Christians and they celebrated it on a high note. Hospitality industryrequires strong finance, marketing and communicational skills. Thus, entertaining guests andfacilitating quality services are important for successfully managing an event. TASK B1. Use of financial statements in Food and beverage eventConsidering how much money required to successfully coordinating Christmas party isimportant. Finance is vital task to be handled. Any event manger who is organising party willobviously focus on financial part also. Manger usually prepare event budget to keep cost spendon different components accordingly. It is projection of income and expenditure based on plansand information available. Also organisation of past events will definitely help them tosuccessfully plan an event (Use of financial statements in Food and beverage event. 2017). Thispart is crucial as event directors are able to predict in advance whether the same result in profit,loss or break-even (Wood, 2010). After that only they will decide whether they have to take uptask or not. Financial statements are prepared by identifying and costing all possible expenditureand all expected incomes generation. The outcomes need to take place before even deciding

booking dates, venues and timings. Financial statements are needed to have flow of moneycontrol in an event. Many organisations results in lack of finance at the later stage ofcoordinating an event. The outcome is because of inaccurate financial statements and budgetplanned. Food and beverage manager should make sure that they facilitate quality services alongwith meeting expectations of people. Basic event budgeting rules can be discussed as under-Budget to avoid losses- If an event is going towards loss, coordinator can change plan atany point of time to at least make a break even. If a company is making loss, there is no point inrunning such businesses. Event incomes- Event income generation to be kept in mind while preparing financialstatements. Timely suggestions to be taken from staffs also to know where cost will be less. Theamount charge by organising company are usually fixed and they prepare budget as per thoseincomes. Contingency Plan- There should be contingent plan available with event managementcompany to deal with any of uncertainties. Then only company will able to accomplishmentobjectives. The expenditure of events can be grouped under following categories are as follows- Menus for food- Menu of food must be decided in advance. Food arrangement involvesDifferent varieties of food along with sweets, deserts, alcohol etc. what kind of food such asItalian, Mexican etc. are to be planned and budget for preparations of same should be prepared.Staff service Expenses- Staffs are required to service foods and beverages to people whoare invited. How many waiters are required along with staff coordinators. They should be expertsin their work.Venue hire- Deciding venue is necessary. There should be pre-booking for venue. Howmuch cost is incurring in hiring a venue and for what time are important decision. This cost willbe included in preparation of financial statements as more cost is incurred in hiring venue. Designing- the designing cost is also one of the components. The cost of staff for interiordecorations and design are necessarily decide. Now-a-days people prefer some innovativedecorations, for such different professionals are required. Transport- Flow of materials are through transport only. Also carrying of guests fromairports and hotels to venue will result in incurring cost. The driver is required for the same.Thus, this components also incur more money.

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