Analysis of Food and Beverage Management Interview Findings

1FOOD AND BEVERAGE MANAGMENT
Name of the Student
Name of the University
Author note

2FOOD AND BEVERAGE MANAGMENT
Table of Contents
Analysis of the interview findings:............................................................................................3
Evaluation of the findings, and its effectiveness in managing foodservice operations:............4
Appendices:................................................................................................................................5
Interview:...............................................................................................................................5
References:.................................................................................................................................7

3FOOD AND BEVERAGE MANAGMENT
Analysis of the interview findings:
The Chef of any restaurant or any kind of hotel is the most important, he is the life
line of the place and holds the place together. He prepares as well as oversees all the food
related operations in the kitchen. His task includes overseeing the procurement of all the
necessary raw materials, preparation of the food items, overseeing the cooking operations of
the other chefs and ensuring timely delivery of the different food items. Being the primary
architecture of the restaurant, he has a fair amount of idea about the different kinds of food
and their costs (Forbes.com, 2018). As they work in close liaison with the food & beverage
managers, he or she helps the beverage manager in various kinds of cost control operations.
This is one of the most important additional responsibilities of any chef, he or she must have
adequate knowledge about cost control of the various items. Unless the costs are efficiently
managed and controlled, the overall efficacy of the production of the restaurant would take a
hit (Khan, 2014). Only when the cost aspect is effectively controlled, the business would be
successful in its overall operations.
An interview was conducted of Mr Anthony Gomes, who is a reputed Chef from the country
of Bangladesh and he works as the ‘Head Chef’ in a restaurant named ‘Unas’. It is located
340 Victoria St, Darling Hurst NSW 2010 Sydney. He gave a detailed information about his
tasks, close liaison with the managers for controlling costs of both the front as well as the
back operations. He uses and has suggested a number of measures for controlling the costs.
The Point of Sale (POS) system has been introduced, which has replaced the traditional cash
registers. This computer based helps in ensuring a high level of cost control by maintaining
an open guest data checks instead of manual data check by assigning each customer a
separate check number based on the transaction number (Silver, 2012). Checks are no longer
to be issued at the beginning of each shift. It provides speed, effective inventory control,