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Food and Beverages Introduction 3 Task B Financial Controls Used in Food and Beverages Operations

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FOOD AND BEVERAGES INTRODUCTION 3 Task A: Different food and beverage production and service sysstems 3 PPT3 Task B Financial controls used in food and beverage operations (2013).3 2.1 Discuss the use of financial statements in food and beverage operations 3 2.2 Demonstrate the use of cost and pricing processes 4 2.3 Analyse the purchasing process for a hospitality event6 3.2 Justify the selection and suitability of recipes for menus7 Task C Review of recent development 8 4.1 Plan a food and beverage service for

Food and Beverages Introduction 3 Task B Financial Controls Used in Food and Beverages Operations

   Added on 2020-01-28

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FOOD AND BEVERAGES 1
Food and Beverages Introduction 3 Task B Financial Controls Used in Food and Beverages Operations_1
Table of ContentsINTRODUCTION ..........................................................................................................................3Task A: Different food and beverage production and service sysstems .........................................3PPT...............................................................................................................................................3Task B Financial controls used in food and beverage operations ...................................................32.1 Discuss the use of financial statements in food and beverage operations.............................32.2 Demonstrate the use of cost and pricing processes ...............................................................42.3 Analyse the purchasing process ............................................................................................53.1 Compile food and beverage menus for a hospitality event ...................................................63.2 Justify the selection and suitability of recipes for menus .....................................................7Task C Review of recent development............................................................................................84.1 Plan a food and beverage service for a hospitality event within an agreed budget ..............84.2 Implement the planned service maintaining standards of quality and health, safety andsecurity.........................................................................................................................................94.3 Evaluate factors to determine the success of the service, making recommendations forimprovement .............................................................................................................................10CONCLUSION..............................................................................................................................11REFERENCES .............................................................................................................................122
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INTRODUCTION Food and beverage operations play a major role in hospitality sector and businesses inthis sector are primarily engaged in preparing meals, snacks and beverages (Gomes andLobstein, 2011). This unit is going to explain day-to-day activities and procedures involved infood and beverage operations. In this report, various food and beverage production and servicesystems are going to be explained along with factors that are affecting recipes and menus forspecific systems. In addition, the cost and staffing implications of different system used forparticular food and beverage outlets are discussed. The importance of financial processesincluding purchasing options, costing of raw materials and commodities, different selling pricemodels etc. are also explained. Food and Beverage menu is designed while suggesting anappropriate serving style. This report provides sufficient knowledge of planning, implementationand evaluation of food and beverage service for a hospitality event. At last, factors determiningthe success of food and beverage services are discussed along with making recommendations forthe improvement.Task A: Different food and beverage production and service sysstems PPTTask B Financial controls used in food and beverage operations 2.1 Discuss the use of financial statements in food and beverage operationsFinancial statements are useful in portraying the financial health of business. Suchfinancial reports also represent the information of income and expenses of business. Followingpoints display the various financial statements that are used in food and beverage provisions: Dish costing sheet: The mentioned financial statement is used for calculating the sellingprice or menu price. Dish costing is further used to figure out the cost of each portion oringredient that is used to prepare the dishes. It is also helpful in the selection of menu for a party(Kickbusch, 2010).Cost statements: The cost statement is used to breakdown all the costs that have beenincurred in the process of preparing food and beverages. There are majorly two types of cost i.e.direct and indirect that are included in cost statements. 3
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Operating statements: The operational statement includes the final cost of preparingfood and beverage. This statement includes the information related to cost of procuring material,cost of transporting material into finished goods etc. However, it could be said that operationstatement includes all the cost incurred, from preparing foods to make it available for customers(Mensah and Julien, 2011). Variance analysis: The difference between budgeted and actual figures is known asvariance analysis. In respect with the food and beverages section, the variation among plannedamount and the actual amount of dishes/beverages sold, is called as variance analysis and therespective financial statement provides the information of difference among expected and actualcost. It helps in controlling future costs of the business. At the time of preparing budget, thecompany has to keep eye on major four costs such as Food cost (associated with producing themenu items), Beverage costs (costs of ingredients to produce drinks), Labour costs and Overheadcosts (utilities, rent, and linen) (Tansey and Worsley, 2014).Sales records: Each and every company has to keep proper records of sales, productionand even purchase. Sales records of organization include the information of sales made by thecustomers like as: what they purchased, how much they had paid, contact information and modeof payment. Sales records are the important sources of getting information for marketing.2.2 Demonstrate the use of cost and pricing processes Cost and pricing are the most crucial elements of food and beverages operations. Itincludes dishes, beverages, menu prices, VAT, discounting, net and gross profits, sales mix,fixed and variables expenses, direct and indirect cost etc. However, pricing and cost are twodifferent items but cost is the part of pricing on which basis pricing decisions are to be taken.There are two major elements of cost such as VAT and Discounting. Direct cost is imposed ongoods and services in the different stages of production, starting from raw materials to finalproduction. VAT tax is a part of cost that is included to make decision for pricing of productsand services. Currently, VAT rate stands at 20%. Discounting is the process of making productsavailable to the customers at discounted price (percentage taken off from market price) (Food &Beverage. 2013). To decide on the menu designing and making specific pricing to the menuitems, it is needed to understand the concepts of cost and pricing. Direct and indirect are two4
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