Food and Beverage Operations Management Report
Added on -2020-07-22
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Food and BeverageOperationsManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT...........................................................................................................................1TASK 2............................................................................................................................................12.1 Financial system used in operations of food and beverage...................................................12.2 Pricing and cost process........................................................................................................2Covered in PPT...........................................................................................................................22.3 Process of purchasing............................................................................................................2TASK 3............................................................................................................................................3Covered in PPT...........................................................................................................................3TASK 4............................................................................................................................................34.1 &4.2 ......................................................................................................................................3Covered in PPT...........................................................................................................................34.3 Factors help in evaluating the success of programme...........................................................3CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................1
INTRODUCTIONFor each and every firm operating in hospitality industry, it is compulsory to manage allactivities which are related with food and beverages in a proper manner. Management has toshow more concern on this aspect because it is the only thing through which they can satisfytheir number of customers (Davis,and et.al., 2013) . Hence, it is the moral duty of anorganisation to look on this aspect and take care about this factor. The present assignment isbased on food, beverages and operation management of Valentine Park that wants to arrange asummer fair. This report includes all such factors which are helpful in arranging this event whichincludes various number of factors which can affect the menu card and different recipesaccording to users. Also, there is discussion on the way organisation can use their financialstatement in this program so that they can manage each and every activity . TASK 1Covered in PPTTASK 22.1 Financial system used in operations of food and beverageFinancial management and control is an important aspect of every event or operation.Students involve in conducting the fair need to give proper consideration on various financialstatements used. Following are the important statements which involve in a food and beverageevent:Price list of food and beverage items: This helps in deciding or calculating the price offood offered to people. This can be calculated by adding all cost involve in main the finaldish and than add a percentage of profit in that. Price of food product is an importantelement as it helps in generating profit (Mok, Sparks and Kadampully, 2013) . Priceshould not be too high because customers or people come in the fair will not buy theproduct. In case of price is very low, in this situation students involved in conducting thefair will fail to generate profits.Cost statements: This is another statement involved in food and beverage programme. Inthis all cost is divided in categories direct and indirect cost. Sales record: This record contain important information about the customers for exampletheir address, contact number, method they use top pay for the product etc.1
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