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Food and Beverages Operations Management Assignment

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Added on  2020-01-07

Food and Beverages Operations Management Assignment

   Added on 2020-01-07

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FOOD ANDBEVERAGESOPERATIONSMANAGEMENT
Food and Beverages Operations Management Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of food production and food beverage service systems..............................11.2 Factors affecting recipes and menus for specific systems....................................................21.3 Comparison of the cost and staffing implications for different systems............................31.4 Suitability of systems for particular food and beverage outlets............................................4TASK 2............................................................................................................................................42.1 Use of financial statements in food and beverage operations...............................................42.2 Demonstrate use of cost and pricing processes-...................................................................52.3 Analysis of the purchasing process......................................................................................6TASK 3............................................................................................................................................73.1 Compile food and beverage menus for a hospitality event...................................................73.2 Justification of the selection and suitability of recipes for menus.......................................8TASK 4............................................................................................................................................84.2 Planned service maintaining standards of quality and health, safety and security...............94.3 Factors to determine the success of the service.................................................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
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Food and Beverages Operations Management Assignment_3
INTRODUCTIONToday, every business organisation has to compete with each other whether it ishospitality industry or retail sector. Marianne Restaurant is one of leading company in UnitedKingdom in food and beverages market environment. In the following report, production systemof this sector will be discussed. There is an important role of finance as it is foundation of everytype of product and services (Abu, Khalifeh and Som, 2012). Menus and recipes in food industryare affected by some major factors like customers need, Quality of the operations, resources andcustomer budget. Different system of business organisation require specific implications relatedto cost and staffing. Cost and pricing progress includes sales and discounting. Purchasing processis also a crucial part of food and beverages company as it affects the business in very long term.Along with products, service should also be improvised time to time and accomplish goals andobjectives in the long term. So all aspects related to service system will be explained in detailed.TASK 11.1 Characteristics of food production and food beverage service systemsFood and beverages are inseparable part of daily life for people. There are different typesof foods which are different from culture to culture all over the world (Adeoye and Elegunde,2012). Food production is the process in which planning, purchase of raw material, processing,storing and food cooking. In Marianne Restaurant, food includes a wide range from sandwichesto gourmet dinner and lunch cuisine while beverages include drinks as cold and hot.Contemporary hospitality management system has many different characteristics as below.There are several ways of cooking like conventional, centralized, convenience, cookfreeze, sous vide and cook chill.Service system is an important feature of food and beverages company like MarianneRestaurant. This can be two types of places where the service is delivered in term ofprofit like commercial and non profit. Schools, hospitals and catering to own staff are non profit places for restaurant whilecommercial places include hotels, airlines and delis.The restaurant uses table service for its customer where food is carried to table by waiter.There are different types of table services like American, Russian and British which havedifferent way of serving the guests.1
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