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Food and Beverage Management | Assignment

   

Added on  2020-12-29

12 Pages3605 Words175 Views
FOOD AND BEVERAGES

INTRODUCTIONIn any hospitality industry, food and beverages plays an important role. It helps to givethem a variety of options to earn good profit in the market. It is very important to give priority toits excellence and quality of food and beverage services. Hospitality industry includes hotels andrestaurants whose main aim is to increase the production of food services and their operations.This report will analyse various aspects of food production systems and service in the Hyatthotel, UK. It will also analyse and discuss the factors which affect the menu and recipes forspecific production and service systems and will compare the cost and staffing of the differentsystem. This report will also discuss the use of financial statements in food and beverageoperations. This study will be done in context of Hyatt Regency Hotel in UK. It will also plan awedding event within an agreed budget, maintaining the standards of quality and health, safetyand security measures.TASK 11.1 Characteristics of food production systems and the various food and beverage servicesystems:Food production system is a process in which the raw ingredients are transformed intoprepared and eatable market food products. Input, processing and output are three methods usedin food production system. Food Production System usually serves to the hospitality industry bymaking their operations effective and profitable in the market.Working as a catering manager in Hyatt Regency Hotel UK, it had discovered andexperienced the effectiveness of the food safety production and services operating in hotel. Foodproduction system of Hyatt Regency Hotel has been evaluated because it serves the best qualityof food with the best quality products being used in their preparation (Adegoke, A. S. andPopoola, O. N. 2018). Their focus is on the safety and quality of food production which includesvarious aspects: It helps to promote a diversified concept of food and cuisines to their customers.It fulfils all the basic needs and requirements of their customers in order make themhappy by providing better services to them.Hyatt Hotel is labour intensive industry.They keep on modifying their menus and food quality to serve better products.

There are various food production system known to the Hotelier, for example, centralisedmethod, traditional method, party, etc. Centralized method is a process which is used to deliverprepared food to different kitchens to reach to their consumers.It widely used methods inhospitality industry. In traditional method, the raw form of food material is brought up by thehotel and kept in store rooms, which later on can be used to prepare and serve to their customers.In party system, the Hotel takes order of various functions, like birthday, wedding, conferences,etc., and prepare food on their demand and requirement (Andersen, M. L. and Skibsted, L. H.2017).Table service, assisted service system, plate service, silver service, single point servicesystem, etc. are some different types of food and beverage service systems.In table service,waiters serve the food on the table and payment of that meal is made at end of the meal. Inassisted service system, food is being served to the customers on their table and an assistant isalways present for their service. In Silver service, the food is being served to customers using asilver spoon and fork.1.2 Factors affecting the choice of recipes and menu for specific systems and comparing the costand staffing implications for different systemsFor the organization it is very to design the menu considering their consumers buyingpower. Hyatt Hotel provides a wide range of choices in their menu to choose from. They try toserve food products according to the customer's taste preferences. Various factors whichinfluences the menu of Hyatt Hotels such as spending power of their consumer, availability ofraw materials, financial resources, size of family, season, the cost of production of food, thecompetitive environment, the skills of the chef, etc. These factors are explained as below:Season: This is one of the most important reasons which can affect the menu of the hotel.It is because; there are many food items which are available in a certain season andcannot be provide throughout the year as its seasonal in the market. Changing season mayaffect the availability of the raw materials which are required for producing the fooditems (Bragg, M. A., and et. al. 2018).Availability: This factor involves the availability of food items. There are chances whenthere is a lack of certain food item and they are unable to find that. This can affect themenu of hotel a lot.

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