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Report on Food and Beverage Operations Management in TGI Fridays

This assignment aims to introduce learners to the practical aspects of food and beverage production and service in the context of hospitality management. It covers topics such as menu design, financial controls, recipe planning, and event management.

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Added on  2020-06-03

Report on Food and Beverage Operations Management in TGI Fridays

This assignment aims to introduce learners to the practical aspects of food and beverage production and service in the context of hospitality management. It covers topics such as menu design, financial controls, recipe planning, and event management.

   Added on 2020-06-03

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Food and BeverageOperations Management
Report on Food and Beverage Operations Management in TGI Fridays_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of different food production and food and beverage service systems.........11.2 Different factors affecting recipes for specific systems.......................................................21.3 Staffing structures, and costs, for the different production systems.....................................21.4 Suitability of service systems for specific F&B outlets.......................................................3TASK 2............................................................................................................................................32.1 Use of financial statements in food and beverage operations...............................................32.2 Use of cost and pricing processes........................................................................................32.3 Analyse the purchasing process...........................................................................................3TASK 3............................................................................................................................................43.1 Food and beverage menus for an event................................................................................43.2 Reasons that you believe these menu dishes are suitable for the event................................4TASK 4............................................................................................................................................44.1 Budget for hospitality event..................................................................................................44.2 Implement planned services maintaining standards health and quality................................54.3 Factors to determine the success of the service, making recommendations forimprovement...............................................................................................................................5CONCLUSION................................................................................................................................6REFERENCES ...............................................................................................................................7
Report on Food and Beverage Operations Management in TGI Fridays_2
INTRODUCTIONIn hospitality industry, food and beverages play a most important role because it helps inproviding various opportunities of earning profit in easier way. This is one of the largest industryin world which provides different services and several job opportunities to young generation.Food beverage operation management term is consider different terms such as planning,organising, monitoring, controlling, training and different serving methods of quality food andservices to customers (Davis, 2013). This report is based on an international restaurant chain,TGI Fridays which h was founded in the year of 1965 byAlan Stillman. This report discussingabout Food production and beverages services system, use of financial statements for this sectorand brief information about different factors for the success of services sector. At last this reportwill representing a proper budget for different hospitality events. TASK 11.1 Characteristics of different food production and food and beverage service systemsFood production is a specific method that used to transform raw material products infinished goods. This process is basically uses according to customer's need and demand. Mainobjective of this process is to convert raw material into fished goods to provide highersatisfaction to customers.Food production system – This is a specific process that used to prepare food through specificprocedure. There are some specific steps of food production system are given below - Input – In this process, organisation purchase raw material to transform them intofinished goods. Basically this process referred to customers analysis on the basis of theirdemand and choice for specific product (Mahalik and Nambiar, 2010). Processing – This is second step of food production system in which chef andprofessionals of hotel produce quality product by the uses of raw materials. Output – This is final step of food production system in which organisation employeesserve finished goods to their customers. Food and beverage service systems – In hospitality industry, employees uses different kind ofservice system such as - English service – This is a standard serving methods in which foods are served in aspecific method of from the left side of guest. It is also known as silver service method. 1
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Buffet services- This is a special type of serving method in which meal and dishedplaced on a table at a particular place. In which candidates serve their own mealaccording to their choice.Cafeteria services – This is a traditional serving method in which customers and guestplace their order on menu counter and employees provide them particular productaccording to their choice (Massoud, 2010).1.2 Different factors affecting recipes for specific systemsIn hospitality industry, influence in menu designing is not only affected by cost orientedmethods but also based on audience and their demand. Various external factors are also affect itsoperational activities. For this TGI Fridays hotel needs to make appropriate strategy according todifferent age group, combination of demand and several organisation events. There are differentfactors are determine below that affecting recipes for specific systems as - Customers expectation – They are most important element who affect specific menudesigning system in an organisation. For them organisation needs to use specific strategyto make attractive menu according to customers expectation. Social response –Now a days, youngsters and social groups visits most of the hotels, soorganisation needs to analyse their choice to make a effective and attractive menuaccording to them. These factors are directly affects recipe and menu developmentprocess (Slack, Chambers and Johnston, 2010).1.3 Staffing structures, and costs, for the different production systemsIn TGI Fridays hotel, lots of employees provides heir effective services to achievebusiness objectives easily. Their main objectives is to provide appropriate satisfaction tocustomer's through their quality products and services. Its staffing structure is works accordingto different production system such as - One-off Production – This method is basically uses, when only one product is made by aspecific person. In this process, organisation save various expenses or cost through oneon one production services. In this process, organisation paid cost to a specific personwho provides their services.Batch Production – In this process, group of some candidate are assigned for a specifictask according to customer's demand. In this process, organisation pay cost according togroup performance.2
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