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Food and Beverage Services Doc

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Added on  2020-11-12

Food and Beverage Services Doc

   Added on 2020-11-12

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Food and BeverageServices
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Table of ContentsINTRODUCTION...........................................................................................................................1LO3..................................................................................................................................................1Consideration of operational aspects of food and beverages services to meet customer andregulatory requirements..............................................................................................................1LO4 .................................................................................................................................................2Explanation about the operational aspects required of food preparation and cooking to meetcustomer and regulatory requirements........................................................................................2LO5..................................................................................................................................................4The effectiveness of operational management practices in a range of organizational situationwithin the hospitality industry.....................................................................................................4LO6..................................................................................................................................................6Discuss approaches to achieve and monitor operational effectiveness.......................................6CONCLUSION................................................................................................................................8REFERENCES ..............................................................................................................................9
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INTRODUCTIONFood and beverage services is apart of services related to hospitality sector (Davis andet.al., 2018). It can be in the form of independent business and a part of large hotel or tourismsector business. The report is based on food and beverages services in Lord leofric restaurant,which servers a variety of hot and cold bar snacks, and in the evening time point a carveryselection. This report includes the various issues occurred in organization in food and beveragesservices and solution to these problems. It includes that how standards can be maintained in foodpreparation and serving section, SOPs and training requirements. It also includes the variousmethods of train to staffs. LO3Consideration of operational aspects of food and beverages services to meet customer andregulatory requirementsThere are very various customers and regulatory requirement which have to be met withthe help of operational aspects of food and beverages services. Food and beverages servicesrefers to preparation for service, greeting the guests, taking their orders, settling the bills, andperforming various other tasks after the guests leave (Wood, 2018). Following are the someoperational aspects of food and beverage services which would be address by lord leofricrestaurant : Purchasing receivingstoringissuingpreparingpresentingservingconsumingFood and safety regulation apply to each phase of food and beverages operationalactivities. While conducting these operational aspects the various aspects must be considered formeeting regulatory and customers requirements. According to Govt. laws there are somestandards and regulation as follows: 1
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Use by date: The Govt. has fixed some standards for the food that goes off quickly, suchas dairy products and other ready to eat products. So before providing food and beveragesservices to the customers the staffs of restaurant must be address the use by date of that type ofproducts. This type is very important and the staffs also be very careful about the storageinstructions also. Because these type of products goes off quickly and after going off theseproducts can't be use at any situation. According to regulatory requirement these type of productsare stored at 5°C or below. Best before dates: As the lord leofric restaurant serves hot and cold bar snacks so it mustaddress the standards about quality and safety (F & B Services - Hygiene & Safety, 2019). Theproducts used after that date may not be related to serious safety concern but not as good qualityproducts. The restaurant if facing various problems relating to food services and quality then itmust look on that whether that regulatory requirement be met buy them or not. Freeze and deforest the food correctly: The lord leofric restaurant facing problem,related to food services, because they have not fresh food. The restaurant must have to follow thestandards of freeze and defrost correctly. As per the respective guideline, Only defrost food asyou need it and eat it within 24 hours. Don't trust on sniff test: While serving the foods to customers the staffs have don'tbelieve on sniff test only, because the bacteria can't be seen, smell or taste which causes the foodpoisoning. The above explained are some operational aspects of food and beverages services to meetcustomer and regulatory requirements. Because if the lord leofric restaurant wants to rebuild itsreputation and goodwill then it must have to be consider these factors which meet the customeras well as regulatory requirements. LO4 Explanation about the operational aspects required of food preparation and cooking to meetcustomer and regulatory requirementsThe operational aspects of food preparation and cooking is very essential to meetcustomer and regulatory requirement (Thorndike and et.al., 2012). The lord leofric restaurantmust consider the some of following points to prepare and cook food safely which also meets thecustomer and regulatory requirement (How to prepare and cook food safely, 2019.). 2
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