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Food and Beverage Operations Management

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Added on  2020-12-09

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Food and Beverage Operations Management INTRODUCTION 1 TASK 11 1.1 Characteristics of food production and beverage service systems 1 1.2 Factors affecting recipes and choice of menu1 1.3 Cost and requirement of staff members for various operations 2 1.4 Suitability of food production systems and beverage service systems3 TASK 23 2.1 Discussion about the role and the use of financial statements in food and beverages operations. 5 3.2 The selection and suitability of recipes for menu, including the beverage list.6 TASK 46 4.1 Plan for the food

Food and Beverage Operations Management

   Added on 2020-12-09

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Food and BeverageOperations Management
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Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of food production and beverage service systems........................................11.2 Factors affecting recipes and choice of menu ......................................................................11.3 Cost and requirement of staff members for various operations............................................21.4 Suitability of food production systems and beverage service systems.................................3TASK 2............................................................................................................................................32.1 Discussion about the role and the use of financial statements in food and beveragesoperations....................................................................................................................................32.2 Describing the use of costing and pricing procedures in food and beverages system..........42.3 Process and the issues for purchasing for the specific beverages and food operations........4TASK 3 ...........................................................................................................................................53.1 Planning and compiling the food beverage menu for an event.............................................53.2 The selection and suitability of recipes for menu, including the beverage list.....................6TASK 4 ...........................................................................................................................................64.1 Plan for the food and beverage service for this hospitality industry event...........................64.2 Planned service for maintaining the standards of quality, health, safety and security..........74.3 Factors that determine the success making recommendation...............................................7CONCLUSION ...............................................................................................................................8REFERENCES................................................................................................................................9Books and Journals.....................................................................................................................9
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INTRODUCTIONFor any country, food and beverages industry is one of the largest sectors and there aremany opportunities for growth and development. It is the area where a lot of people are involvedand work as the employee or members in hospitality industry (Borges and et.al., 2015). Thissector involves multiple services with its skilled staff members and employees. It includes thesetypes of businesses – hotels, restaurants, bars, pubs and many more. In this report, detaileddescription about characteristics, methods and the best method for food production system andbeverages service system. TASK 11.1 Characteristics of food production and beverage service systemsIn the hospitality industry, food production styles and system is very essential part and isalso highly fragmented as well as complicated (Brandenburg and et.al., 2014). This sector isknown 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 asthe management of production of various types of food. In these types, the raw material andconsumption of food with disposal are includes. The food and beverage is one of the elements ofthis industry and in the conceptual words, it associated with the food and drinks. There is acompany, Rocco Forte Hotel that operates hotel business and provides its services. Thisorganization was established in UK in 1996 by the Rocco Forte. This hotel is the best example inthe food production system and it provides better food and many services to its clients in order toachieve its business goals and targets. It has 11 luxury hotels and these are located as the BeachResort and in the centre of many European cities as well as it recently open new five star hotelsin Saudi Arabia. 1.2 Factors affecting recipes and choice of menu In any restaurant and hotel business, food menu is very important thing because itsupports to attract new customers so for this reason there is a need of providing better food menuto their customers (Davis and et.al., 2018). It helps in increasing brand awareness and customerloyalty. The planning of menu is an essential task and it completed by the chef of the hotel and1
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restaurant company. There is an easy task to deliver ready food and drink items to theircustomers on time. It can help in the organization to preparation of food and it makes sure thatthe 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 assaves money. In this context, the menu of food is a detailed list of various food and beverages items. Itis the selection of menu for a special occasion or other than it. It may be different in many ofhotels 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 factorsAvailability of fresh vegetables, seafood and fruitsStaff member's and employee's capabilitiesCosting of making recipeIngredients, fuel and timeBudget of food raw materialsLack of special facilities, appliances or equipments need to cook foodCost of every dishTotal cost of whole mealProfit margin of company1.3 Cost and requirement of staff members for various operationsIn 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, themain attraction is the post of chef and the food maker (Graham and Potter, 2015). The chefmakes an image of his or her own culinary masterpieces for serving that is important for successof that organization.A company may use several activities to promote their staff for providing better services to theircustomers. There are some points for reducing the cost and fulfilment of the staff in differentdepartments:1.Set the goals – It is an essential thing for making the plan and work according to it. Inevery organization, the goals must divide into the short term and long term.2
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