Food Safety Management Practices

This assignment delves into the critical field of food safety management. It examines various aspects of food safety, including the implementation and effectiveness of food safety management systems (FSMS) in different sectors like poultry meat processing and milk production. The document emphasizes the importance of HACCP principles, consumer awareness regarding food safety attributes, and the role of regulatory frameworks in enforcing compliance. It also highlights challenges faced by small and medium-sized enterprises in adhering to food safety standards.

FOOD AND BEVERAGES
OPERATION
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Description on the features of the food production and food and beverages management
system..........................................................................................................................................1
1.2 Discussing factors which have impact on recipes and menus...............................................2
1.3 Analysing the cost and staffing implication for food and beverages as per different system.
.....................................................................................................................................................3
1.4 Justification on sustainability of system for food and beverages outlets..............................4
TASK 2............................................................................................................................................4
2.1 Discussion on importance of financial statements of food and beverages operation............4
2.2 Exhibiting the uses of cost and pricing process....................................................................5
2.3 The steps involves in purchasing process, ...........................................................................6
TASK 3............................................................................................................................................6
3.1 Draw menu for hospitality events.........................................................................................6
3.2 Description on selection and sustainability of recipes for menus.........................................7
TASK 4............................................................................................................................................7
4.1 preparation of food and beverages services within affordable budget..................................7
4.2 implementation of service in order to maintain the health and quality standards.................8
4.3 Make evaluation on the basis of factors to determine service and suggestion for
improvements..............................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
In the present scenario, food and beverages are the great source of income. The operation
management system of food and it production system should be in accordance with the safety
procedure. In hotels food and beverages plays the effective role in generating income. In this
project report it has been given to prepare the expenses and income chart so that the organisation
financial account can be maintain in systematic manner. Moreover, the report is based on
operation management of food and beverages of firm named “Hilton”. This report also have to
consider the fact of effective purchasing process in respect of hotel “Hilton”. An event “Share &
Care” is also going to describe the production and safety rule in order to not to influenced the
services of food and beverages (Brimer, 2011). It is also inclusive of all the safety component to
ensure the revenue growth of the firm. The preparation of financial statement should be done in
timely manner with regard to make balance between expenses and profits. It can be said that
food and beverages has great significance in the terms of hotel management and operation. The
various factors like security, health and safety ans product quality should be considered before
serving process by the hotel management.
TASK 1
1.1 Description on the features of the food production and food and beverages management
system.
Food production and beverages system is inclusive of the planning of menu, purchasing
of the raw material and its preparation. The whole functioning of the organisation should be in
effective manner. The purchase of food product should be in systematic way and it is
complicated task to perform so all necessary steps must be taken. This function required skilled
human personnel in the business enterprise. The organisation named 'Hilton' is taking various
initiative for the food and beverages operations management. The strong measure in these
regards it required to be taken (Egan and et. al., 2007). The focus should be given on this two
factors such are demand and supply function. On the operation management of food and
beverages the hospitality is highly emphasized. The process of valuation should be in impressive
way which can help in measuring the demand and supply function of the firm. There are some
features on the basis of which food and beverages management system of “Hilton” can get
influenced such are-
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Demand for good- The demand factor is very essential in terms of the measurement of revenue
collection in the business enterprise. Therefore, demand of product cannot be same for all time it
depends on the taste and preferences of they consumer. It can be change on the basis of seasonal
factors. Customer can get bored with having same tasted of food for again and again. The
demand of the product is more during breakfast, lunch and dinner (Fulponi, 2006). The demand
factory is majorly affected the supply function of the firm. The competitive market can also
influence this activity.
Labour intensity for food and production- This industry is mainly depends on the labour
intensive because it is difficult to hired service oriented hospitality. The effective training should
be given in the term of preparation of food. Hygiene factor are need to be considered. Most of
the hotel group hires unskilled employees and then they will gradually become skilled (Jacxsens
and et.al., 2011).
Perish ability of food- The consumption factor is need to analysed. The term production and
intake system are the two important source of operation management of 'Hilton. Food must be
kept in temperature. The food should be kept in qualified standard.
Food and beverages management system- the food and beverages system are divided into the
several methods which is important for bothy customer as well staff of “Hilton”. It is inclusive
some services are as-
Table service- These service incudes the table manner to the customer. It has the great impact or
attraction source to the consumer (Knechtges, 2011). This thing should be in organised manner.
Self service system- it leads to customer to bring food for themselves it mostly happens in the
restaurant in which buffet services are given.
Single point service- In this customer order their food first than and pays for it they get the food
at the same time. It is to be known as tray service or room service.
Assistance service- in this part of the order served by the hotel staff and rest of the part is served
as self service.
1.2 Discussing factors which have impact on recipes and menus.
The recipe and menus section should be framed in the well and organised manner. This
act as gathering the attraction of customer to their firm. But this is based on various factors as per
this hotel must prepare there menus (Luning and et. al., 2009). These factors are need to be
considered while making preparation of menu section such are-
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Availability of resources- The resource of the organisation play the effective role in the terms of
the managing the overall business enterprise. The condition of the hotel framework is largely
dependent on the availability of financial resources to the “Hilton”.
Restaurant types- the menus section of the “Hilton” is prepared as per the needs and nature of
the hotel. This factor has great impact on selection of this method (Luning and et. al., 2011).
Spending power of consumer- there are several kinds of customer and their mind set are also
differed from each other. This play potential role in term of deciding the type of food and it
prices.
Food production cost- The production factor mainly dependent on the demand and supply
function. The profit should be higher than production cost. If there is lower amount of revenue
than it will be useless to produce good.
Competitive environment- it has major impact on the growth cycle of the organisation. There are
many rivals of “Hilton”. The function of the competitor need to be focused. On the basis iof
which organisation activity should run in the market (Martinez and et.al., 2007).
Location factor- the place of the hotel has great impact on the firm related activities. The growth
and survival factor is also dependent on it. it is another important aspects in term of preparing
menus.
Skill- The chefs of the hotel should be skilled on order to make the recipe as per mention in the
food menu. They also consider the fact of maintaining the quality standard of the food and
beverages. The requirement of consumer should be fulfilled.
1.3 Analysing the cost and staffing implication for food and beverages as per different system.
In every organisation there are different way of working. The costing of the products and
staffing process of new employees is always been a complicated task. It is a crucial part which is
to be achieve in systematic manner (McMeekin, 2006). The minimisation of the cost and
employing right person for the right task is also beneficial for the working of the “Hilton”. There
are various kinds of cost which are associated with the food and beverages departments such are
as-
Actual cost- The term actual cost refer as what kind of expenses are to be incurred in near future.
The pay roll to employees are all taken in the context of actual cost of the business enterprise.
Budgeted cost- The budgeted cost is the cost which h is fixed kind of expenses for the specific
period known as budgeted cost.
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Controllable cost- The term controllable cost is the cost in which part of the expenses can be
controlled (Motarjemi and Lelieveld, 2013). Or it can be change in the short period is known as
controllable cost.
Non- controllable cost- in this cost of the product cannot change in the short period are to be
known as non- controllable cost.
Fixed cost- The term fixed cost is the cost which is stayed fixed for the every unit of the
production cost. The value remains unchanged are to called as fixed cost.
Variable cost- It is the cost which changes at every unit of production known as variable cost.
The demand of the food and beverages product are to based on the seasonal factors. For this term
the staffing function should be strategic. For the effective management of the operation the
“Hilton” recruited its employee as for full-time, part-time and casual employees. The main object
of this firm to select the right person for the right job.
1.4 Justification on sustainability of system for food and beverages outlets.
There are different kinds of outlets which are based on the system of food and beverages
outlet. This is the inclusive of the following demonstrated outlet such are-
Main restaurant- most of the customer like the buffet service pattern of serving. It can be settled
as the best option for serving food at the restaurant.
Coffee shop- at this there is pattern of single point service. It is beneficial because it requires less
number of staff for serving purpose. In this customer pay for their order and collect it at the same
time.
Chinese restaurant- There re so many alternative for the customer to get their order. Most of the
customer prefer buffet system only (Yiannas, 2008). Self service is very helpful for “Hilton” as
well other hotel because it reduces the cost of expenses.
Fine dining restaurant- There will be given personal service to the customer. This kind of
service is also known as tray service.
TASK 2
2.1 Discussion on importance of financial statements of food and beverages operation.
The term financial management is the important function in order to maximise the cost and
expenses of the business enterprise. There are the several factors which is to be in considered
while focusing on the elements of financial control system. It can be understand with the uses of
financial statement of the food and beverages as -
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The production cycle of the food and beverages of the organisation is the important function
which is inclusive of the activities like operating statement, sales records and cost statement, dish
costing sheet etc. Each expenses is to be calculated by the person who is engaged in such
particular function. The dish costing sheet is to prepared by the chefs who is involved in the
serving of the ingredients in the dish. With the help of this calculation can be based on true and
fair manner (Yapp and Fairman, 2006.). Th total price on the bill reflect the printed prise of the
menu. The information about the customer like what they purchase and their mode of payment
kind of activities come under the category of sale records. The cost of statement should be
framed in the effective manner and it is to be inclusive of the cost incurred in the firm for
directly or indirectly purpose. After the completion of all the records it is helpful in analysing the
comparison between the standard cost and actual cost and real amount of the food and beverages
which has served for the consumption of the customer. The manager of the firm is need to
actively participate in all the activities like preparation of cost and labour expenses etc. the
managers of the “Hilton” is responsible for the recording of overall transaction of the firm
inclusive of cash flow statement, income statement, retained earning all should be managed with
the true and fair value.
2.2 Exhibiting the uses of cost and pricing process.
The cost and pricing of the product is the inclusive of all the factors as dishes, beverages,
gross profit, net profit, discounted cost and direct or indirect cost (Wagacha and Muthomi,
2008.). The costing of product is defined as expense which is incurred for the manufacturing of
the product. It is to be charged when service is already rendered to the customer. It is important
on behalf of maintaining the expenses and growth of the firm. For identifying he costs of the
product the formula is to be used as- opening stock + cost of purchase – closing stock = actual
cost of amount. And actual cost / profit is equal to the cost of good sold.
Pricing decision- The pricing decision is based on different costing of the product. It is essential
in order to gather the attraction of the customer and to find out the amount of profitability.
Cost plus pricing- This term is also known as cost based pricing. It leads to the calculation of the
average cost per unit to reflect the rate of profit require by the company.
Value based pricing- the amount for which customers are will to pay is know as vale based
pricing.
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Competition based pricing- This pricing is based on the strategy of the market bsed activity of
all the hotel group.
2.3 The steps involves in purchasing process,
The purchasing process of the raw materiel is the complicated task which is to be done
inn effective and systematic manner. The hotel “Hilton” are having several steps which is to be
taken under the purchasing function are as-
Need of recognition- The raw material can be purchase if there is any demand of the product in
the organisation. The need of the product should be identify in well manner (Tsola and et. al.,
2008.).
Product specification- This term means product should select on the basis of the standards of the
quality. It is the responsibility of the purchasing team to choose the best quality of commodity.
Searching best supplier- The best supplier is the one who supply the goods in fast and timely
manner. The quality should be considered in this regard (Motarjemi and Lelieveld, 2013). The
food and beverages department will search for the best supplier and who has the ability to deliver
the commodities at the time.
Order routine review- this term involve as preparing the final order with the selected supplier.
Performance review- The performance of the supplier is need to be evaluated at timely manner.
It can be measured at the basis of his expectation.
TASK 3
3.1 Draw menu for hospitality events.
In hospitality industry the choice of the menu is one of the important job and it is to be
selected in the well and effective manner. The compelling of attractive food to the revenue is the
best source to gain attention of the customer. For this the decider of the menu should have idea
about the choice and preferences of the consumer in the market. This problem is same as to
choose selected item for the wedding reception (Sampers and et.al., 2012). It is a complicated
task to perform. Selection of menu must be according to the choice of community. It plays the
central role of attraction and it has first impression on the establishment. The selection char of
food reflect everything about the company.
Menu should be like-
Adults:
fresh salad
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beer
pastries
children:
potato fries
orange juice
ice cream
vegetarian:
Jack potatoes with vegetables
coffee or tea
Fruit salad etc.
3.2 Description on selection and sustainability of recipes for menus.
The various factor is need to be considered like nutritional issues, hygiene factor and
health and safety rules of the product. The compelling of menu chart on the basis of guest like
vegetarian, children and adults. There is the food chart for adult like: beer, Chips, fresh salad etc.
for children: ice cream, fruit salad, potato fires etc. for vegetarian: jack potatoes with vegetable
this all products should be inclusive of the nutritional factors (Sampers, 2010).
The selected menu as per the requirement of people of different age group should be in hygiene
manner. For the service purpose there is the system of buffet because it requires less staff and
most of the customer prefer such kind of service only. The high qualifies staff are not required in
this approach.
TASK 4
4.1 preparation of food and beverages services within affordable budget.
Menu should be like-
Adults:
fresh salad- $30
beer - $5, 50
pastries- $1, 50
children:
potato fries- $1, 75
orange juice- $1, 30
ice cream- $3, 00
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vegetarian:
Jack potatoes with vegetables- $7, 00
coffee or tea- $2, 70
Fruit salad- $2, 75
4.2 implementation of service in order to maintain the health and quality standards.
This should be framed in the well and effective manner. The process of service plan is as
per the following steps-
1. Appointment of the customer who wants to have service.
2. The even has ton be book by taking some advanced amount.
3. This is the final stage or it is to be called the day of event it is inclusive of the function
like decoration etc.
4. The people should have good service, security an entertainment objective should be
fulfilled (Nesbitt and et.al., 2009.).
5. People should be swerved in the same manner of the function list. The health, safety and
hygiene factor should be considered.
6. At this level customer appreciate the work of event.
4.3 Make evaluation on the basis of factors to determine service and suggestion for
improvements.
There are various factors which is to considered on the basis of maintaining the quality
standards of food and beverages. It is inclusive of the function like customer satisfaction,
effectiveness of cost and time, standards of quality etc.
Planning and firm management- the overall activity of the organisation is depended on the
performance of the plan manger. They perform the activities like food, style of cooking etc.
Customer satisfaction- it is one of the important task in order to maintain the firm productivity
and profitability. Happy customer create the positive image of the company (Redman, 2007).
Hygiene factor- The quality standards of the product should be manger in well manner. It helps
in gather the attraction of the potential buyer.
suggestions with regard to improvement of management are as-
1. Provide effective customer service.
2. The personal attention to the consumer is need to give.
3. Not to ignore single customer.
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4. The view of the buyers needs to be taken.
5. Quality standards of the product is required to be checked in timely manner.
CONCLUSION
From the above report it has been concluded that food and beverages are the effective
way to generate revenue to the firm by focusing on the factors like quality standards, service and
good environment of the “Hilton”. For this purpose there should be presence of high skilled and
trained chefs. The main object of this project is to gather the customer attraction on the basis of
fulfilment of his desires.
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REFERENCES
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Sampers, I. and et.al., 2012. Semi-quantitative study to evaluate the performance of a HACCP-
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Online
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