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Food and Beverage Operation Management docs

   

Added on  2021-02-18

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FOOD & BEVERAGEOPERATIONMANAGEMENT
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Table of ContentsINTRODUCTION ..........................................................................................................................3TASK 1............................................................................................................................................31.1 Characteristics of food production and food and beverages service systems..................31.2 Factors affecting recipes and menus for specific systems................................................31.3 Consideration of cost and staffing using the selected alternatives' production systems. .41.4 Suitability of the selected food production systems and food and beverage service systems................................................................................................................................................5TASK 2............................................................................................................................................62.1 Use of Financial statements in food and beverage operations.........................................62.2 Application of cost and pricing........................................................................................72.3 purchasing process..........................................................................................................10TASK 3..........................................................................................................................................113.1 Case for hospitality event...............................................................................................113.2 Justification of menu .....................................................................................................12TASK 4..........................................................................................................................................144.2 health and safety standard in Hotel Four seasons...........................................................144.3 factor determine service success....................................................................................14CONCLUSION .............................................................................................................................15REFERENCES..............................................................................................................................16
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INTRODUCTIONFood and Beverage operation management involve a multitude of activities which engagethe staff right from purchasing raw material, preparing food and beverage, maintaining quality ofservice and many more. Present study will lay focus on Four Seasons hotel which is aninternational luxury hospitality company operating in London, United Kingdom. Companyoperates more than 100 hotels worldwide. Firm has been ranked among top hotels in the worldfor three consecutive years. Report will highlight Characteristics of food production and foodand beverages service systems. It will also lay emphasis on Factors affecting recipes and menusfor specific systems. Study discusses about Suitability of the selected food production systemsand food and beverage service systems.TASK 11.1 Characteristics of food production and food and beverages service systemsThe vast range of activities in food production industries includes- accumulating rawmaterials, agricultural materials, processing of food, cleaning of food items, selection of seasonalfood, drying and storage, analysis of required pesticides and preservatives/chemicals, storage andlogistics etc. While, the food and beverage service systems are characterised by proper utilizationof hospitality services basically in terms of staffing, providing secure/comfortable environment,various relaxation modes, amusement and entertainment to the guests/customers (Griffith, 2014).The characteristics can be briefly understand with respect to the luxury hotel “Four Seasons,London” having wide and advanced range of the services, attracting its customers throughpleasing, fascinating facilities. There are various systems involved in food & beverages serviceindustries that depends on different factors. These involved systems are mainly- Self service,Centralized, Assembly, Cook and freeze, Traditional systems. Self service system is mostly preferred at luxury dinning and restaurants based on theliking of customers and the factors affect the menu in this system can be Economy, LifestyleCulture. Four Seasons, has royal dinning services for the customers with customized menuchoices based on the principles of innovative and culture of guests and past service experiences.In centralized system, the food is prepared at certain place and delivered at requiredlocation with the help of catering services. For this system location, climatic disruptions,distribution errors may affect the menus. Four Seasons, have professionalised team ofdistributors and have various Fleet programs to enhance the quality of delivery (Griffith, 2014).
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Assembly system prepare the food for large number of people located at remote areaswithin short period and the involved factors are Location, time constraints, Secondary logisticsservices. Four Seasons, has partnership with smart transport with advanced tracking systems toeliminate faults in distributive channels. Also, the Hotel has highly defined refrigeration andcooling systems to keep the prepared food fresh. Cook and Freeze system is adopted at restaurants where rate of food consumption is low,hence the food is cooked, freeze and serve when any customer arrives. Factors involved in it areClimatic conditions, functioning of equipments, storage procedures. At Four Seasons, the teamhas efficient cooling systems that keep the food fresh and consumable for longer period withspecific storing criteria (Farber, Crichton and Snyder, 2014). The food production and food & beverage service systems at Four Seasons, includes allthe basic functions of food production and hospitality with the services like Children amenities,Baby sitting services, fitness facilities and other advanced services with way highly sophisticatedpersonnels involved. 1.2 Factors affecting recipes and menus for specific systemsThe factors affecting the menu planning can be- Economy, Location, Climate, nature ofDistribution Channels, Availability of food items, time constraints, Staffing, Budgeting, Culture,Lifestyle and Seasons.“Size of families” directly influence menu planning depending upon the consumption ofthe food the menu has to be altered in terms of the quantity.“Culture and Lifestyle” are the important elements that affect menu planning. Therequirements of ingredients varies with lifestyle and culture of the customers. “Location” is the significant factor that affect menu planning. For instance, if therestaurant is located in a remote area it may adversely affect the commutation process forsuppliers. “Climate” must be favourable for the storage, supply and production of food items.Unfavourable climatic conditions may disrupt the menu planning due to the any unavailableingredient.“Distribution channels” are responsible for making the food item available at requiredtime. Hence, standard menu planning require proficient delivery channels.
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