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Food and Beverage Operations Management - Report

Introduce learners to the practical aspects of food and beverage production and service in the context of hospitality management.

10 Pages2701 Words61 Views
   

Added on  2020-07-22

Food and Beverage Operations Management - Report

Introduce learners to the practical aspects of food and beverage production and service in the context of hospitality management.

   Added on 2020-07-22

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Food and Beverage Operations Management
Food and Beverage Operations Management - Report_1
ContentsIntroduction......................................................................................................................................3Task 1...............................................................................................................................................31.1Characteristics of food production and food beverage service system.............................31.2 factors affecting recipes for specific systems........................................................................31.3 Compare staffing structures, and costs..................................................................................41.4 the suitability of service systems...........................................................................................4Task 2...............................................................................................................................................52.1 use of financial statements in food and beverage operations................................................52.2 use of cost and pricing processes...........................................................................................52.3 Purchasing process.................................................................................................................6Task 3...............................................................................................................................................63.1 food and beverage menus......................................................................................................63.2 Suitability of recipes for menu..............................................................................................7Task 4...............................................................................................................................................74.1 budget preparation.................................................................................................................74.2 service method to maintain standards of quality and health, safety and security..................84.3 factors to determine the success of the service......................................................................8Conclusion.......................................................................................................................................9REFERENCES..............................................................................................................................10
Food and Beverage Operations Management - Report_2
IntroductionHospitality industry considered as highest profit earning industry of UK. Food andbeverage production is most important part of this sector. Effective production supports inproviding quality food and services to consumers (Pomeranz, 2013). Present study is based onMarriott hotel which is global brand. Company concentrates on providing quality food toconsumers so that they feel happy and satisfied in the firm. Report will describe characteristics offood production. Furthermore, it will define cost and pricing process in the business.Task 11.1Characteristics of food production and food beverage service systemFood production is the process of producing food, purchasing material, and cleaning oflitchen material. Marriott hotel provide beverage, food and drink material to its consumers forthat it follows effective methods. There are several methods of food production:Conventional method: It is the traditional method in which kitchen staff prepare food onsite and served to consumers quickly (Trematerra, 2013).Cook freeze method: In this method company prepares food from freezing procedure/ Inthis food is being stored at -18 c or below temperature. This helps in keeping food safeand freash for longer duration.Sous-vide method: It is another process of food production in which staff members usevacuum plastic bags. This procedure supports in improving texture, moisture, flavor offood material can be enhanced.1.2 factors affecting recipes for specific systemsMarriott hotel has longer years’ experience in hospitality industry. But there are variousfactors that can impact on recipes and menus in food production system. These factors are asfollowingSkill of employeesIt is one of the major issue due to which entity may fail to produce quality food andrecipes to consumers (Wyness, Butriss and Stanner, 2012). Skill and experienced staff membershave great knowledge about food production system thus, they use correct technique throughwhich flavor, texture of food can be enhanced. That attracts consumers but unskilled people canfail to perform well.Availability of raw material
Food and Beverage Operations Management - Report_3

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