Management of Food Industry Waste

The provided assignment focuses on the management of food industry waste, specifically exploring the use of vermicomposting technology as a viable solution. The document references various sources, including academic papers and patents, to discuss the applications and benefits of this technology in managing food waste. It also touches upon related topics such as food supply chain management, private club management, and trends in the international hotel industry.

Food and Beverage Operations
Management

Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Various types of food production and beverage service systems..........................................3
1.2 Various factors affecting choice of Menu, Recipes for specific System in Travelodge
Walthamstow...............................................................................................................................4
1.3 Suitability of food production system and beverage service system for a given outlet ........5
TASK 2............................................................................................................................................5
2.1 Food and beverages operations Financial Statements...........................................................5
2.2 Purchase process in food and beverage operations................................................................6
TASK 3............................................................................................................................................7
3.1 Food and Beverage Menu for a wedding at Travelodge Walthamstow hotel........................7
3.2 Justification for the suitability of recipe for menu.................................................................7
TASK 4............................................................................................................................................8
4.1 Food and beverage service plan for Wedding and budgetary calculations............................8
4.2 F&B Service Plan, its success factors and recommendations for improvement....................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food and beverages are a very important element of an hospitality sector. It is thus
crucial that this particular department of a Hotel is properly managed, so that customers can be
treated effectively as well as efficiently. The food and beverage department would include taking
care of customers demands and needs with regards to the foods and beverages that they want. In
a hotel, after room service food and beverage is the main source of earning and hence it can not
be neglected by any company who wants to business for a longer term in the sector. Travelodge
Walthamstow is a mid size company in UK, providing hotel as well as restaurant services to its
customers (Garg, Suthar and Yadav, 2012 ). The company is growing rapidly and is expected to
grow in near future because of very less competition in the particular segment in which the
company is operating who is catering to middle class.
TASK 1
1.1 Various types of food production and beverage service systems
There are various types of food production system that are in place in a hotel or a
restaurant, and they serve customers on the basis of their wants. Food production is all about
preparing food in which raw materials are transformed into ready made food and then are served
to customers. Food production system consists of various sections and it starts with basic things
like cleaning, packing, segregating, preparing as well as sorting etc. The various types of food
production and beverage system are as follows:
Food Production Systems
 Batch Cooking: Under this kind of cooking in a restaurant, the staff is divided into
different batches and then they are allotted various tasks based on need of customers
(Lillard Jr, Insight Beverages Inc, 2013). Like Non-Veg. will be cooked and produced by
a certain batch of people in restaurant etc.
Call-Order: Under this kind of system, the food is not produced and not even cooked until there
is a specific order for the same through call etc. The process of cooking of food starts only when
there is a order from customers regarding the food (Andrews, 2013 ). Assembly Kitchens: As the name suggests, under this the cooking of food take place on
a big scale, this kind of food processing tales place in big size restaurants, because the
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demand of customers are so huge that they need to be met by way of assembly kitchens
(National Research Council, 2015).
Food and Beverage Service Systems Table Service: Under this kind of service, The waiter or an employee of the restaurant
will go to each and every table to take orders and then necessary food or beverage is
served to them, after the meal payment is done. Counter service: This service involves efforts of the customers and they have to come
back at the counter to collect the food that they have ordered and no employees would be
there in the restaurant to serve the food at every table, with this kind of services the
company saves on the cost of employees and thus results in higher profits.
 Family Service: This is a special kind of service offered to families who came to
restaurants for their dining or lunch, a table is usually already booked by them and hence,
a better service can be offered to them by Travelodge Walthamstow (Pullman and Wu,
2012).
1.2 Various factors affecting choice of Menu, Recipes for specific System in Travelodge
Walthamstow
There are various factors that decides the choice of recipe for specific system in
Travelodge Walthamstow, these includes the tastes and preference of customers, the dishes that
are in trend and the costing to company. Some of these factors are discussed in detail as follows: Recipe suitability and modification: It is properly analysed by the hotel and restaurant
that what kind of recipe will suit its customers. If there more customers who are
interested in eating veg. food and not Non Veg. Than most priority will be given to only
those recipes that are vegetarians in nature (Kotas, 2014). Customer Perception: What is the customer perception regarding the food and what are
the relevant prices in the market will have a direct impact on the menu and recipe
selection of the restaurant. For example, if a customer thinks that a particular dish shall
be priced only this then the pricing of the product should be around that only, otherwise a
decline in customer demand may be seen. Nutritional Value: What kinds of nutrient are present in the dishes will also decides the
menu of the company. For example a high protein dish will cost high and will be a part of
menu of the restaurant etc.
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 Space Availability: The available space in the restaurant also plays a very crucial role in
deciding the Menu and recipes of the restaurant. If there will be enough space for
customers to sit within the restaurant, It will be having enough room to put various
recipes within the menu for customers. Religion and Health of Guests: The area in which the restaurant is situated and the
prominent religion that is followed will have a considerable impact on Menu and its
dishes. If Guest would be going through bad health condition then also certain changes in
the menu would be required for such kind of people.
 Food Laws and Nutrition: The laws that are prevalent in the country regarding food and
nutrition will have a considerable impact on menu and recipe of restaurants. There are
certain laws which prohibits Beef as a recipe in Menu, within some of the parts of UK.
Hence these are some of the factors that have a direct impact on the Menu of Travelodge
Walthamstow and thus companies around the world who belongs to hospitality industry do take
care of these factors before incorporating various kinds of dishes and flavours within their
menus.
1.3 Suitability of food production system and beverage service system for a given outlet
Travelodge Walthamstow is a company that operates in most of the parts of UK and is
growing substantially. The company is having outlets in various locations, including London.
The outlet that exist in London have various facilities being offered to customers like food and
beverage that are being served to customers etc. These systems and their suitability for the
outlets can be analysed as follows:
Food production system: The food production system that is followed by Travelodge
Walthamstow is call order kitchen, under this the kitchen starts its operations when there will be
specific orders that are going to be received from customers. This saves the cost of company for
incurring any extra expenditure and it also reduces wastages of food and other raw materials.
Food and Beverage Service System: The system followed by Travelodge Walthamstow is travel
order system under this system; various employees of the restaurants will reach to table of
customers and take their orders (Koenigsfeld and et.al., 2012). The order is then transferred to
kitchen, and once the food is cooked, the kitchen will give the food to waiters who then will
serve it in front of customers on their table itself.
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This kind of system is suitable for this particular store as it is situated in London main
city and in that particular city people Lacks time and are mostly busy and therefore system of
self service or counter order won’t work there, hence the system chosen by the company for its
London outlet is quite accurate.
TASK 2
2.1 Food and beverages operations Financial Statements
There is a separate financial statement of food and beverage operation in a hotel or a
restaurant because of the fact that food and beverage contributes in a huge way to the revenues of
a hotel. Travelodge Walthamstow, hence maintain a separate financial statement of its F&B
Operations. Various elements of this statement are discussed as follows:
Cost statements: This includes the cost of raw material, labour etc that the company have
incurred on food as well as beverages. A proper cost statement is made to analyse the cost
incurred and what price is needs to be charged in the Menu for various items.
Operations Statement: This statement includes cost of operating the food and beverage
department also and is a wider concept than a cost statement (Kpabar, 2015).
Variance Analysis: A proper variance analysis needs to be conducted for the expected sales and
actual sales, a variance analysis can also happen of the cost of company as well. Such kind of
analysis helps company in finding out the pin points where company is lacking and necessary
steps can be taken to improve the same. If a proper variance analysis is conducted and analysed it
will help company in taking necessary measures to reduce the level of cost and increase the
overall profitability level.
Sales Records: It refers to a proper record of various sales that the various outlets of the hotel
have generated for the company. This aid company in keeping an eye of sales figures which
directly affects overall profitability of the firm.
2.2 Purchase process in food and beverage operations
For the purpose of serving fresh food to its customers, Travelodge Walthamstow
consistently make purchases of fresh raw materials from its suppliers for the purpose of cooking
and selling them. The processes of purchase in a food and beverage operation department are as
follows:
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 Requisition: A request for the purchase of equipments or supplies is made at supplier
based on the need and requirement of F&B department. It have to make sure that right
quantity is ordered because excess would result in a wastage and will be a loss for
company (Zheng, Yahoo! Inc, 2013). Purchase Specifications: It would mean that while making a purchase, the buyer will
specify the kind supplies he want If there is any specifications which are required to be
tell to the supplier regarding any product then such should be properly informed to the
seller. Invoicing: When the Supplies is received to the F&B department the next job is to issue
invoice in the favour of supplier, the invoice act as a proof of purchase for the company
as a proof of sale for the seller or supplier. Storage and Inventory: The next step after Invoicing of the supplies is Storage as well as
inventory of the same in a proper and effective manner so that wastages are reduced cost
efficiency can be achieved. Evaluation of Price and Quality Standards: The hotel shall make sure that goods that
are being purchased are value for money and are not defected. The price paid for such
goods shall be reasonable and should adhere to the quality standards that are being set by
the departments in this regard.
 Purchasing of food and beverages: Foods as well as beverages purchased shall be
recorded and shall be purchased from the regular suppliers, so that there will be no
deviation in the quality, as trust can be done on regular suppliers. It is one of the most
important aspect of running a food Restaurant.
Hence this was the purchasing process of Travelodge Walthamstow, which helped
company in gaining a competitive advantage over its competitors, because of the fact that this
process is quite hassle free and is very convenient which result in efficiency and higher
profitability.
TASK 3
3.1 Food and Beverage Menu for a wedding at Travelodge Walthamstow hotel
A wedding is a big event and which affects lot of people, in such kind of event the pressure is on
the hotel to provide right kind of accommodation to people who have came there to attend the
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wedding at the same time ensuring that proper wedding menu is served in the restaurant so that
no guest will feel unsatisfied (Henderson, 2016 ). While framing a proper menu for the event,
following things shall be kept in mind by the restaurant:
 Cookery Styles
 Types of Menus
 What are the social trends and Fashions?
 The nutritional content of the diet.
The recipe that can be selected for the event can be:
Using Fresh foods
Specifying the dish
Making sure that certain standard recipes are there in the menu
Beverages
It can be either alcoholic or Non alcoholic
Menu for Wedding at Hotel
STARTER
BUFFALO CAPRESE Fresh Mozzarella with grape, tomatoes and Basil along with Hot soups.
MAIN COURSE
SALMONE ALLA GRIGLIA
 Grilled organic Salmon served with sautéed escarole
TAGLIATA Grilled grass-fed rib eye steaks and will be served with toppings of potatoes on it.
DESSERT
TIRAMISU
Espresso soaked lady fingers layered with a sweet cream
3.2 Justification for the suitability of recipe for menu.
As England wedding is usually quite peaceful and the guest who came up for the
wedding usually stays in a hotel because more often they comes from a different city within UK.
It is thus quite clear that their taste pattern will also change based on that. This recipe will suit
the people who will come in wedding because, the recipe consists of all the typical ingredients
that a dish of UK should have and which will be liked by the people of UK. Also the season that
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prevails in UK at that point of time is quite cold and people prefers eating this kind of recipe in
Menu and hence it can be said that after proper consideration of all these factors, the recipe was
for the menu was made (Govindan and et.al., 2016).
The above menu is selected because the people in UK loves salmon fish in their food and
it is most likely that, they will ultimately be going to like this dish in their menu. Also most of
the aged people will attend the marriage as per the guest profile provided by the client,
arrangements of soups are made, also foods which are more famous among old age people is
chosen for the recipes.
TASK 4
4.1 Plan for Wedding and budgetary calculations
A wedding plan is made in order to give the hospitality services to potential customer. It is
important that all the arrangements are made in advance so that the desired results can be
achieved. decision regarding the menu and type of services will be taken which has the capacity
to deliver a best service in market:
Type of Menu: Combination of both veg and non veg and non veg food products will be
kept along with a good variety of starters. Given below is a menu which will be followed in the
planned event:
Menu Item Budget
Food Grilled vegetables, , French
chocolate,
30
grilled fish 50
fries, pasta, 25
chicken 20
Mexican burger, hot dog and
others
55
Beverages Hot tea
Green tea
Cold drink
Beer
35
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Mineral water
Desserts Apple pie
Chocolate
40
Style of Service: Customers will be offered food using the buffet system through which
they can take whatever they want in the desired quantity.
Customer requirement: Right kind of customer requirements shall be checked in an effective
manner so that they can be served well.
The agreed budget for the event of wedding is 10000 £ and around 300 guests will be
served with right kind of qualitative services (Verghese and et.al., 2012).
Budgetary calculations for the event
Incomes Expenses £
Food served Raw materials
purchased
60,00
Beverages served Cost of staff 1000
Tips given Other costs 400
Room services given Net Gain 2600
TOTAL TOTAL 10000
The above budget plan clearly sates the expected incomes as well as expenses that might
occurred in conducting wedding at the hotel and what kinds of gains might be expected by the
company while delivering these services to the customers who have come to attend wedding.
The net gain for the company will be 15,100 Pounds
4.2 F&B Service Plan, its success factors and recommendations for improvement
A F&B service plan should contain all the basic things that customers would expect from
a restaurant or a hotel, and implementation of such plan depends on thw ultimate needs as well as
demands of customers in that particular region. The various steps that are involved in
implementing the planned service are a follows:
Production and Service planning: This involves what kind os production system to be followed
as well as what mind of service delivery method shall be selected for the purpose of serving
customers in restaurants.
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Food and beverage preparation: The next step is preparation of food and beverage which has to
be served to customers (Jayawardena and et.al., 2013). It shall be well prepared to be served, it
should be made sure that right kind of raw materials are there in the kitchen and proper reserve in
the storage is also made in case of there exist any extra demand for such foods and beverage,
then the same can be met.
Cooking and Presentation: The next step involves making sure that the food is cooked in the
right way and there is no instances of ann uncooked food being served to customers. Once the
food is cooked in a proper way, it shall be presented well in front of customers. The right kind of
garnishing, topping tips should be known to the chefs of Restaurant and this helps in attracting
the eye ball of customers and lasts good impression on their mind.
F&B Service levels: The next step after serving the food is the kind of service is offered to the
people and customers after that, how quick things were made available to customer, did the
requirement was met of customers etc.
Setting as well as maintenance of Standards: It is quite important for a company like
Travelodge Walthamstow that a right kind of standards is set by the company for the purpose of
serving customers well. It shall also be made sure that those standards are not broken down by
the service departments of the company (Pilolli, Monaci and Visconti, 2013). If there is a
deviation in the services than such should be overcome by effective implementation of right kind
of policies as well as procedures.
Maintenance of quality, health, safety and security
Procedures: The right kind of procedure shall be followed for the purpose of maintain safety and
health quality of the products and services that are being served to the customers. The procedure
would include, analysing and assessing the whole process efficiently, right from the purchase
department it becomes necessary to check that the raw materials purchased are of good quality or
not. Whether they meet the food standards or not. If, not ethically, it should not be used for the
purpose of making any food for the customers of UK (Farrington, Henson and Crews, 2012).
Monitoring: It is also very important that a monitoring is done by the management of the
company on various departments who are responsible for delivering F&B Services to customers.
It is thus essential that these people and services are properly monitored too look that the
standards are met or not.
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Setting as well as maintenance of Hygiene: This involves making sure that a good hygiene
practice is followed by the company and all its members while delivering F&B services to its
customers. These are also the norms of Government that such should be followed by the
restaurants; otherwise strict actions are taken against the company delivering such services.
Factors that determine success of service
Planning, organisation, management of objectives, implementation etc.
Recommendations
A clear focus of the management shall be on quality maintenance, customer satisfaction as well
as well as maintain cost effectiveness while delivering these services to the ultimate customers
(Piqueras‐Fiszman. and Spence, 2012).
CONCLUSION
Thus, from the above discussion it is quite inevitable that food and beverage business is
growing importance all over the world because of the fact that customers do want these services
when they stay in a hotel. There are various types of production and delivery system as well in
food and beverage operations. It is a very important part of Hotel management and a company
can nit grow and prosper until it effectively manages its food and beverages department. Hotels
should include various types of recipes in their menu for meeting the diverse needs and wants of
customers who would belong from different region, culture and geography and thus their change
and preference will also vary in terms if the food they consume. Hence it become crucial that a
Hotel should in calculate various aspects of consumer before they serve them foods and
beverages.
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REFERENCES
Books and Journals
Garg, V.K., Suthar, S. and Yadav, A., 2012. Management of food industry waste employing
vermicomposting technology. Bioresource technology. 126. pp.437-443.
Andrews, S., 2013. Food and beverage service: A training manual. Tata McGraw-Hill
Education..
Pullman, M. and Wu, Z., 2012. Food supply chain management: economic, social and
environmental perspectives. Routledge.
Kotas, R., 2014. Management accounting for hotels and restaurants. Routledge.
Koenigsfeld,J.P. and et.al., 2012. Developing a competency model for private club managers.
International Journal of Hospitality Management. 31(3). pp.633-641.
Paul Koenigsfeld, J. And et.al., 2012. Revised competencies for private club managers.
International Journal of Contemporary Hospitality Management. 24(7). pp.1066-1087.
Kpabar, T.K., JR., 2015. Multipurpose nozzle access door, content management insert, and
anchor for a flexible cooler and dispenser alternative. U.S. Patent Application
14/120,890.
Zheng, Z., Yahoo! Inc, 2013. Mobile-based real-time food-and-beverage recommendation
system. U.S. Patent 8,429,027.
Henderson, J.C., 2016. Halal food, certification and halal tourism: Insights from Malaysia and
Singapore. Tourism Management Perspectives. 19. pp.160-164.
Govindan, K. and et.al., 2016. Accelerating the transition towards sustainability dynamics into
supply chain relationship management and governance structures. Journal of cleaner
production. 112. pp.1813-1823.
Verghese, K. and et.al., 2012. Life cycle assessment (LCA) of food and beverage packaging. In
Emerging Food Packaging Technologies (pp. 380-408).
Jayawardena, C., and et.al., 2013. Trends in the international hotel industry. Worldwide
Hospitality and Tourism Themes. 5(2). pp.151-163.
Farrington, T., Henson, K. and Crews, C., 2012. Research foresights: The use of strategic
foresight methods for ideation and portfolio management. Research-Technology
Management.55(2). pp.26-33.
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Piqueras‐Fiszman, B. and Spence, C., 2012. The influence of the color of the cup on consumers'
perception of a hot beverage. Journal of Sensory Studies. 27(5). pp.324-331.
Pilolli, R., Monaci, L. and Visconti, A., 2013. Advances in biosensor development based on
integrating nanotechnology and applied to food-allergen management. TrAC Trends in
Analytical Chemistry. 47. pp.12-26.
Lillard Jr, D.W., Insight Beverages Inc, 2013. Beverage identification system and method. U.S.
Patent 8,511,348.
National Research Council, 2015. A framework for assessing effects of the food system. National
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