Food and Beverage Operations Management

FOOD AND BEVERAGES
OPERATIONS
MANAGEMENT

Table of Contents
FOOD AND BEVERAGES OPERATIONS MANAGEMENT.....................................................1
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
1.1 Discussing the characteristics of food production and food and beverage service system...4
1.2 Discussing the factor which are affecting recipes and menus for specific system...............5
1.3 Comparing the cost and staffing implications for different system......................................6
1.4 Justify the stability of the system for the particular food and beverage outlets....................7
2.1 Discussing the use of financial statement in food and beverage operation...........................7
2.2 Demonstrate the use of cost and pricing process..................................................................8
2.3 Analysing the purchasing process.........................................................................................9
TASK 2..........................................................................................................................................11
3.1 Compile the food and beverage with the menu for the hospitality event............................11
3.2 Justifying the selection and stability of recipe in the menu................................................11
4.1 Plan a food and beverage service for the hospitality event within and agreed budget.......12
4.2 Implemented the plan of the service maintaining the standard of the quality and health,
safety and security.....................................................................................................................12
TASK 1 , PART 2..........................................................................................................................13
4.3 Evaluating the factor which will help in making the success of the service, making
recommendation for improvement............................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15
Online........................................................................................................................................16

INTRODUCTION
In the world the food and beverage is the most important things that have to be use by
any life. Every life need the food for survival in this earth (Akkerman, Farahani, and Grunow,
2010). The body need the food and water in the daily basis. The human being can live 2 days
with out the water and he can live 1 week with out the food. So for the healthy life the human
beings need water and food. The water is in liquid form so the beverage is like the mixture of
liquids of f routes and vegetables. And food is in the solid form. The beverage have been drink
by the humans and the food have been eat by the humans. This have be prepared by the humans
only. This is the sale in the hotels and restaurants. The restaurant have its own industry to make
the food for the customer. Some thine the non healthy foods will affect the customer. This will
give effect on the industry. So the industry have to give the healthy foods and beverage in the
market.
TASK 1
1.1 Discussing the characteristics of food production and food and beverage service system
In the industry of the food and beverage the major thing is the production of the food and
service system of the food and beverage. This will help to be in the effective manner if the
industry want to develop in the society and in the market (Hill, and Hill, 2012). They have to
give the effective development if the characteristics of the food production and the service
system of the food and beverage. These characteristics are as follows:
Characteristics of food production
 Planing: In this the planing have to be done in the effective manner this will help in
making the effective production of the food. Because if according to the planing the
production of the food have been done this will become the effective and testy will make
the consumer happy.
 Purchasing of Material: For production of the food there is need some raw materials
these are like vegetable, spices and cooking material. This are very important in the
production of the food. The human resource are also very important in this materials and
resources the food have been produced (Wu, and Pagell, 2011). The good material will
help in making the testy woof and healthy food for the consumer.

 Processing: The process in the work that have to be implemented in the industry. There
are so many type of method used in the processing. So the processing have to be done in
the effective and healthy manner in the industry.
 Storing and cooking: The Cooking of the food is very important this will make the food
like eatable. Without this cooking the food can not be eatable and it will not be tasty in
eating (Mahalik, and Nambiar, 2010). Cooking have been done by the human resource
only. Some time the food have to be stored so the food can be used after some time.
Characteristic of food and beverage service system
 The service of the food and beverage should be in the attractive way.
 The delivery of the food and beverage should in the delivered in the effective time period.
 The presentation of the food been don in the attractive method.
 Effective response should be given to the customer.
 The service should be good in the industry.
1.2 Discussing the factor which are affecting recipes and menus for specific system
In the Resonant have to sale the finished and purchased food to the consumer in the
market. This will help in making full filament of the food requirement of the consumer. This this
finished good is known as the recipes (Taj, and Morosan, 2011). This recipes are written in the
menu card of the restaurant. The customer have to select the effective food recipes or menu as
per their need. There are several factor which will affect these recipes and menus. These are as
follows:
 Objectives of the organisation: Every organisation have their different different goals.
That have to be analysis because according to that only the work have to be done in the
organisation. They have to analysis the objectives of organisation. This will affect the
recipes and menu of the industry.
 Skills of kitchen staff: There are so many human resource which is need in this industry.
Because they have to make the effective food for the customer of their. So there are
different skills in the human resource who are working in the kitchen (Walker, and
Jones, 2012). They have to make the effective production of the food so that will satisfy
the customer.
 Quality and nutritional value goal: The food is made by the vegetable and some
factors. The spices s have also be mixed in that. This will make the tasty food. Their are