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Food Beverage Operations Management Assignment

   

Added on  2020-06-06

13 Pages4268 Words331 Views
FOOD AND BEVERAGESOPERATIONMANAGEMENT
Food Beverage Operations Management Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Description on the features of the food production and food and beverages managementsystem..........................................................................................................................................11.2 Discussing factors which have impact on recipes and menus...............................................21.3 Analysing the cost and staffing implication for food and beverages as per different system......................................................................................................................................................31.4 Justification on sustainability of system for food and beverages outlets..............................4TASK 2............................................................................................................................................42.1 Discussion on importance of financial statements of food and beverages operation............42.2 Exhibiting the uses of cost and pricing process....................................................................52.3 The steps involves in purchasing process, ...........................................................................6TASK 3............................................................................................................................................63.1 Draw menu for hospitality events.........................................................................................63.2 Description on selection and sustainability of recipes for menus.........................................7TASK 4............................................................................................................................................74.1 preparation of food and beverages services within affordable budget..................................74.2 implementation of service in order to maintain the health and quality standards.................84.3 Make evaluation on the basis of factors to determine service and suggestion forimprovements..............................................................................................................................8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
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INTRODUCTIONIn the present scenario, food and beverages are the great source of income. The operationmanagement system of food and it production system should be in accordance with the safetyprocedure. In hotels food and beverages plays the effective role in generating income. In thisproject report it has been given to prepare the expenses and income chart so that the organisationfinancial account can be maintain in systematic manner. Moreover, the report is based onoperation management of food and beverages of firm named “Hilton”. This report also have toconsider 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 theservices of food and beverages (Brimer, 2011). It is also inclusive of all the safety component toensure the revenue growth of the firm. The preparation of financial statement should be done intimely manner with regard to make balance between expenses and profits. It can be said thatfood and beverages has great significance in the terms of hotel management and operation. Thevarious factors like security, health and safety ans product quality should be considered beforeserving process by the hotel management.TASK 11.1 Description on the features of the food production and food and beverages managementsystem.Food production and beverages system is inclusive of the planning of menu, purchasingof the raw material and its preparation. The whole functioning of the organisation should be ineffective manner. The purchase of food product should be in systematic way and it iscomplicated task to perform so all necessary steps must be taken. This function required skilledhuman personnel in the business enterprise. The organisation named 'Hilton' is taking variousinitiative for the food and beverages operations management. The strong measure in theseregards it required to be taken (Egan and et. al., 2007). The focus should be given on this twofactors such are demand and supply function. On the operation management of food andbeverages the hospitality is highly emphasized. The process of valuation should be in impressiveway which can help in measuring the demand and supply function of the firm. There are somefeatures on the basis of which food and beverages management system of “Hilton” can getinfluenced such are-1
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Demand for good- The demand factor is very essential in terms of the measurement of revenuecollection in the business enterprise. Therefore, demand of product cannot be same for all time itdepends on the taste and preferences of they consumer. It can be change on the basis of seasonalfactors. Customer can get bored with having same tasted of food for again and again. Thedemand of the product is more during breakfast, lunch and dinner (Fulponi, 2006). The demandfactory is majorly affected the supply function of the firm. The competitive market can alsoinfluence this activity. Labour intensity for food and production- This industry is mainly depends on the labourintensive because it is difficult to hired service oriented hospitality. The effective training shouldbe given in the term of preparation of food. Hygiene factor are need to be considered. Most ofthe hotel group hires unskilled employees and then they will gradually become skilled (Jacxsensand et.al., 2011).Perish ability of food- The consumption factor is need to analysed. The term production andintake system are the two important source of operation management of 'Hilton. Food must bekept in temperature. The food should be kept in qualified standard.Food and beverages management system- the food and beverages system are divided into theseveral methods which is important for bothy customer as well staff of “Hilton”. It is inclusivesome services are as- Table service- These service incudes the table manner to the customer. It has the great impact orattraction 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 therestaurant in which buffet services are given. Single point service- In this customer order their food first than and pays for it they get the foodat 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 servedas 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. Thisact as gathering the attraction of customer to their firm. But this is based on various factors as perthis hotel must prepare there menus (Luning and et. al., 2009). These factors are need to beconsidered while making preparation of menu section such are- 2
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