Food and Beverage Operations Management

This report provides a comprehensive analysis of food and beverage operations management, focusing on the Rocco Forte Hotel as a case study. It covers various aspects, including food production systems, menu planning, costing and pricing procedures, purchasing processes, and event management. The report also emphasizes the importance of financial statements, staff management, and maintaining quality, health, safety, and security standards in the hospitality industry.

Food and Beverage
Operations Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Characteristics of food production and beverage service systems........................................1
1.2 Factors affecting recipes and choice of menu ......................................................................1
1.3 Cost and requirement of staff members for various operations............................................2
1.4 Suitability of food production systems and beverage service systems.................................3
TASK 2............................................................................................................................................3
2.1 Discussion about the role and the use of financial statements in food and beverages
operations....................................................................................................................................3
2.2 Describing the use of costing and pricing procedures in food and beverages system..........4
2.3 Process and the issues for purchasing for the specific beverages and food operations........4
TASK 3 ...........................................................................................................................................5
3.1 Planning and compiling the food beverage menu for an event.............................................5
3.2 The selection and suitability of recipes for menu, including the beverage list.....................6
TASK 4 ...........................................................................................................................................6
4.1 Plan for the food and beverage service for this hospitality industry event...........................6
4.2 Planned service for maintaining the standards of quality, health, safety and security..........7
4.3 Factors that determine the success making recommendation...............................................7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9
Books and Journals.....................................................................................................................9

INTRODUCTION
For any country, food and beverages industry is one of the largest sectors and there are
many opportunities for growth and development. It is the area where a lot of people are involved
and work as the employee or members in hospitality industry (Borges and et.al., 2015). This
sector involves multiple services with its skilled staff members and employees. It includes these
types of businesses – hotels, restaurants, bars, pubs and many more. In this report, detailed
description about characteristics, methods and the best method for food production system and
beverages service system.
TASK 1
1.1 Characteristics of food production and beverage service systems
In the hospitality industry, food production styles and system is very essential part and is
also highly fragmented as well as complicated (Brandenburg and et.al., 2014). This sector is
known as the promoter of food and beverages companies and also accommodation organizations.
In food production, there are five methods that are centralised distribution, cook freeze method,
cook chilled method, traditional method and souse vied method. These methods are describes as
the management of production of various types of food. In these types, the raw material and
consumption of food with disposal are includes. The food and beverage is one of the elements of
this industry and in the conceptual words, it associated with the food and drinks. There is a
company, Rocco Forte Hotel that operates hotel business and provides its services. This
organization was established in UK in 1996 by the Rocco Forte. This hotel is the best example in
the food production system and it provides better food and many services to its clients in order to
achieve its business goals and targets. It has 11 luxury hotels and these are located as the Beach
Resort and in the centre of many European cities as well as it recently open new five star hotels
in Saudi Arabia.
1.2 Factors affecting recipes and choice of menu
In any restaurant and hotel business, food menu is very important thing because it
supports to attract new customers so for this reason there is a need of providing better food menu
to their customers (Davis and et.al., 2018). It helps in increasing brand awareness and customer
loyalty. The planning of menu is an essential task and it completed by the chef of the hotel and
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restaurant company. There is an easy task to deliver ready food and drink items to their
customers on time. It can help in the organization to preparation of food and it makes sure that
the chef make fresh food which is not only tasty but also fresh, healthy with proper nutrition
(Dopson and Hayes, 2015). It also uses in the reducing of wastages of fresh food stock as well as
saves money.
In this context, the menu of food is a detailed list of various food and beverages items. It
is the selection of menu for a special occasion or other than it. It may be different in many of
hotels and restaurants and it designed according to the lunch, brunch, breakfast and dinner.
There are many factors that can affect the menu for food production system:
 Health factors
 Availability of fresh vegetables, seafood and fruits
 Staff member's and employee's capabilities
 Costing of making recipe
 Ingredients, fuel and time
 Budget of food raw materials
 Lack of special facilities, appliances or equipments need to cook food
 Cost of every dish
 Total cost of whole meal
 Profit margin of company
1.3 Cost and requirement of staff members for various operations
In this industry, there is a need to make sure and increase the employee's productivity.
This thing is very necessary for a business for its expansion. At some hotel and restaurant, the
main attraction is the post of chef and the food maker (Graham and Potter, 2015). The chef
makes an image of his or her own culinary masterpieces for serving that is important for success
of that organization.
A company may use several activities to promote their staff for providing better services to their
customers. There are some points for reducing the cost and fulfilment of the staff in different
departments:
1. Set the goals – It is an essential thing for making the plan and work according to it. In
every organization, the goals must divide into the short term and long term.
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2. Provide feedback – Employees should give their feedback to the managers. This will
help in solving conflicts and issues that may be generates among employees.
3. Use technology responsibly – In hospitality industry, every company should opt the best
technology for providing better services and cost minimization.
4. Better communication – Effective communication will help in making social networks
and understand business goals and targets and it is important for every organization.
5. Provides skill development and training program – A company can increase their
profit and reduce the cost by providing better training and development facility.
1.4 Suitability of food production systems and beverage service systems
It is the essential part of every organization and there are many departments for food and
beverages in various hotels. In this context, Rocco Forte Hotel has two sections of food and
beverages (Jackson and Singh, 2015). For suitability of food production and service system, the
buffet or counter system could be identified as the option of the self-service. There are a
compulsory point that is the food which are make in the hotel and restaurant and it is being
displayed in the proper and attractive manner on the table. It has been presented in very
effectively and efficiently way. There are many services in this hotel and this is the combination
of hot and cold foods. This is the best and appropriate method for events, conferences, hotels,
restaurants and banqueting. This is too much beneficial for the various organizations and the
clients are attracts more towards the companies. It requires minimum number of staff and it
could feed big number of customers at a particular time.
TASK 2
2.1 Discussion about the role and the use of financial statements in food and beverages
operations.
Financial statements in require in every company in this hospitality industry. The main
purpose for making of the financial statements is getting the informations about all operations,
suppliers, need of fund and financial position (Renton, Daellenbach and Davenport, 2016). In the
food production operations of the Rocco Forte Hotel there is an essential need of cash flows and
liquidity amount so that the management team of this company. These informations are useful in
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the decision making regarded to the allocation of various resources (Robinson and et.al., 2016).
In the context of describing the role and use of financial statements, there are three type of this
statement which are as follows :
1. The Income Statement – This statement is shows the net profit of this Rocco Forte hotel
and it includes various types of incomes and expenses.
2. Cash Flow Statement – In this statement, the original image of cash and cash equivalent
position of the organization are shows. It is different from the income statement and it is
very essential document for making cash related decisions.
3. The Balance Sheet – All assets and liabilities of the organization is seen in this statement
and the best manager use this as a financial tool.
2.2 Describing the use of costing and pricing procedures in food and beverages system.
In every hotel and restaurant, the procedure of pricing the food and maintain the cost
starts with the quality of that food and beverage (Walker and Walker, 2016). Every business in
this hospitality industry have a fix percentages of their budget for the purchasing of raw material
of food and beverage. The amount of costing and pricing may be different in many restaurants.
Every event have its own menu, needs and special products so pricing is also depends on it. The
use of costing is applied to the various cost of food, wastes, employee meals and theft.
There is a system that is automatic inventory control, it makes easy to reduce the cost and
it also updates the menu prices. Food cost is depends on the market condition and it is
tremendously volatile. The automatic system is update prices after every delivery so it makes
sure about the accurate profile of the cost. In the company, there are many expenses related to
the food service that are food and beverages cost, labour cost, appliances and equipments cost
and other expenses.
2.3 Process and the issues for purchasing for the specific beverages and food operations.
The process of purchasing by the management of food and beverage starts with scope,
structure and future planning in this industry (Wood, 2018). The operations of food and beverage
follow the basic process, input and output model. In the inputs of food and beverages, ingredients
and materials and it includes preparation, storing, cooking and many more thing. The company
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has an idea for desired styles, theme of the restaurant. It depends on the available space and
layout of the premises because these are the measurable thing for attracting new customers
(Borges and et.al., 2015). There are usually receipts and invoices are need to be assigned to
facilitate the checking any type of stealing or misuse. It is the ongoing process and dynamic
since the ingredients are seasonal and sometimes it will found that there may be shortage of fresh
food due to particular reasons for example delivery problems and weather conditions. So for this
reason it should be finalised the availability of raw materials.
TASK 3
3.1 Planning and compiling the food beverage menu for an event.
As a food and beverages operations manager of the Rocco Forte Hotel, planning an event
is very important thing. It is based on the client's preference that how and what are types of food
will be arrange in the event (Brandenburg and et.al., 2014). It is an important thing that the event
planner must recognise the catering menu planning and make sure about the program that will
organised is successful. There are some steps for planning a successful event that should be
consider by this hotel company :
1. Know the guest profile – The first and for most important thing for every event planner
that is to know about their guest profile foe example many business people attends
various types of events throughout the year. It should be consider to prevent from
unflattering description.
2. Provide menu choices – it is also an important for them to plan several menu choices for
make sure that the all guest should be pleased with providing their meal.
3. Anticipate the special needs – in the event, there are more dietary preferences and
before any special event and the planner to know about the guest have a particular dietary
need prior to that event.
4. Consider the ethnic and regional menus – many clients are fan of specific ethnic and
themes (Davis and et.al., 2018). This allows to the event planner and the main chef to
work together to bring the best menu for their customers.
5. Allow a better comfortable room set up – an even planner should choose the proper
room facility for their clients and it supports the event's objectives and targets.
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3.2 The selection and suitability of recipes for menu, including the beverage list.
In the Rocco Forte Hotel arranging the successful event, there are some types of menus
and it includes beverages also that can follow by the company. These menus are as under :
 Du Jour Menu – It known as “of the day” menu and it is suitable for engaged and small
restaurants.
 Cycle Menu – A company should follow this type of menu when it rotates menu items
according to the seasonal, week.
 Prix Fixe Menu – In this type, there are multiple options for ever course in this kind.
 Beverage Menu – It used in the events where the organiser offers multiple cocktail, juice
even beer or wine (Dopson and Hayes, 2015). Some beverage menus feature pictures of
specially cocktails, extensive lists of craft beer selections.
 Dessert menu – There are many standard menus have dessert sections but the guest can
not refer separately this type of menus.
TASK 4
4.1 Plan for the food and beverage service for this hospitality industry event.
For planning the best event and all services related to the food and beverages in this
sector are most important part. In this context, there are various styles and methods for arranging
the special event :
 Self service – This type of services provided for those guest who enters in the special
area of food serving and they help themselves in the serving of food (Graham and Potter,
2015).
 Specialised service – In this type, the guest will served at the place that is not meant for
consuming various food.
 Single point service – Under this method, the guest orders the special food that are
served from the single point art the counter.
 Table service – It means a special area where all guest are seated and they received food
with menu list.
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4.2 Planned service for maintaining the standards of quality, health, safety and security.
For maintaining the quality, safety of food and health safety depends on the hotel and
restaurant services and also their strategies. In these strategies, simplification and rationalization
must be the p[art of operational activities (Jackson and Singh, 2015). The organization should be
analysing the need and requirements of the special guest. They also consider the different
approaches like determination of the cost. In these criteria, critical control analysis and hazard
analysis should concludes in it.
4.3 Factors that determine the success making recommendation.
In the recommendation of successful event, there are many factors that should be
determine are as follows :
1. Cost Control – every hotel and restaurant company should manage their cost because it
is a crucial factor in order to achieve the success.
2. Advertising – this is an essential feature for targeting new customers and catering
members as per the organization's need (Renton, Daellenbach and Davenport, 2016). An
organisation achieves the goals and targets by providing fresh foods and better services.
3. Product Differentiation – many companies of this industry thrive with the offering guest
by a special experience. This feature may stem from the areas where the company is
situated.
4. Customer Related Services – this point is foremost considerable for the products and
service of this industry. The staff member and employees must be properly trained.
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CONCLUSION
The food and beverages management is very essential thing in today's life style. Every
customer wants to get fresh and best product which is food and beverages. In this report,
purchasing and cost reducing methods are described and various types of meal provided. Further,
report cover different styles of menus which provided by the organisations in the hospitality
industry.
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REFERENCES
Books and Journals
Borges and et.al., 2015. Application of lean manufacturing tools in the food and beverage
industries. Journal of technology management & innovation, 10(3), pp.120-130.
Brandenburg and et.al., 2014. Quantitative models for sustainable supply chain management:
Developments and directions. European Journal of Operational Research, 233(2), pp.299-
312.
Davis and et.al., 2018. Food and beverage management. Routledge.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
Graham, S. and Potter, A., 2015. Environmental operations management and its links with
proactivity and performance: A study of the UK food industry. International Journal of
Production Economics, 170, pp.146-159.
Jackson, L.A. and Singh, D., 2015. Environmental rankings and financial performance: An
analysis of firms in the US food and beverage supply chain. Tourism Management
Perspectives, 14, pp.25-33.
Renton, M., Daellenbach, U. and Davenport, S., 2016. Finding fit: An exploratory look at SME
brand orientation and brand management in the New Zealand food and beverage
sector. Journal of Brand Management, 23(3), pp.289-305.
Robinson and et.al., 2016. Operations management in the travel industry. CABI.
Walker, J.R. and Walker, J.T., 2016. Introduction to hospitality management. Prentice Hall.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.