Hospitality Operations Management

This assignment delves into the core principles of hospitality operations management. It examines essential aspects such as food and beverage control, event management, cruise operations, and sustainable practices within the industry. Students will analyze relevant literature to understand concepts like service quality management, menu planning, and supply chain sustainability in hospitality settings.

FOOD & BEVERAGE
OPERATIONAL
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P 1.1 Examine and discuss the characteristics of a range of food production systems and
various food and beverage services ............................................................................................3
P 1.2 Discuss the factors affecting recipes and men for specific system ...................................4
P 1.3 Compare the cost and staffing implications for different systems.....................................4
P 1.4 Justify the sustainability of system for particular food and beverage outlets....................5
TASK 2............................................................................................................................................6
P 2.1 Discuss the use of financial statements in food and beverage operations.........................6
P 2.2 Demonstrate the use of cost and pricing processes............................................................6
P 2.3 Analyse the purchasing process.........................................................................................7
TASK 3............................................................................................................................................7
P 3.1 Compile food and beverage menu for The Beaumount event...........................................7
P 3.2 Justify the selection and sustainability of recipes for menu..............................................9
TASK 4............................................................................................................................................9
P 4.1 Plan a food and beverage service for The Beaumount event within an agreed budget.....9
P 4.2 Implement the planned service maintaining standards of quality and health, safety and
security......................................................................................................................................10
P 4.3. Evaluate factors to determine the success of the service, making recommendation for
improvement.............................................................................................................................10
CONCLUSION .............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Operational management is most vital part fore each hospitality organisation, by which
they can manger their all operational activities and also reduce the cost of their various
operational activities such as preparation of foods and beverage products etc. addition to this, in
this report The Beaumount hotel organisation has been chosen, which is a UK based large Hotel.
The reports refer to discuss the characteristics of foods production and foods and beverage
service systems in the organisation. Moreover, this investigation will be discuss about use of
cost, pricing and purchasing process in the hotel. This report will be reviewed about planning of
a food and beverage services for a hospitality event within a planned budget. Beside from it, the
report also would be discussed about proper recommendation on improvement of the quality of
the food products and services in the hotel.
TASK 1
P 1.1 Examine and discuss the characteristics of a range of food production systems and various
food and beverage services
In Food production, it could be said that, this is the process of transforming the raw
material ingredients into the prepared and marketable food products in the industry. This is an
effective process of production in which, various kinds of raw materials are been included in
case of making an appropriate foods products introduced in the market which has high selling
rate. The main characteristics of food production is that, this is majorly an effective process in
which input, process and output will be done in production level (Gibson, 2012). In the process
various type of ingredients are been involves in its input process and with the help of systematic
process, sufficient outcomes could be gained by organisation. In case of the Beaumount
organisation, there are numbers of production process are being served at the workplace by
following its specific process so its production level can be raise and improved in possible
manner (Wood, ed., 2013). Varied range of food products and services are being provided by the
company and they have different-different kinds of foods as per its categories. In the traditional
process of the food production has been following to bring raw material for food and facilities is
being provided for to stores, prepare and services to its customers (Borges Lopes, Freitas, and
Sousa, 2015). In addition to this, The Beaumount organisation is following centralised
production system at the workplace. The business is running to produce its products at various
level and sent them to selling by varied of retailers in the company in relevant form. With the

assistance of these production systems in The Beaumount company, its production levels are
getting high and also they are following respective arrangement so that to make them feel
comfortable and delighted in the business environment. There are numbers of foods services are
proving by Beaumount organisation in such a way where, some activities is being done by
business professionals in order to complete provision of various types of food and beverage
services. Test meals such as testy foods and fast foods as well.
Numbers of foods services being furnished by Beaumount organisation at its restaurant
according to current customer needs. For examples, it promotes diversified concepts of food and
cuisines which may affect the labour intensive industry in UK. The demand of its food and
beverage products is dynamic and keeping it on changing in order to getting sufficient form of
the services. So mostly families and youngster are the main customers of the firm.
P 1.2 Discuss the factors affecting recipes and men for specific system
Numbers of food products and services are being served in their, The Beaumount hotel is
selling of products are depended upon selling of demand and requirements of its customers in the
UK market. Among the essential elements which is getting affect the menu in the buying power
of the consumers (Fenich, 2011). It is important to design proper menu of their various types of
foods and products in the company so that its customers would be able to easily understand the
prices of its several new products and services. For instance, in its food menu various kinds of
food and services products are being included and the menu should be planning in such way in
which its caters to the needs and test preferences of peoples are being included.
Size of family: Size of families make direct impact on the menu part of hotel. It has been
seen that, mostly order foods products by nuclear and individual person is less than family's
ordered. Beside form it, frequent changes in seasons also make impact on the selling of specific
foods on particular time period (Subramaniam and Wareing, eds., 2016). Thus, the men items are
getting affected by the availability of raw materials on particular seasons so that accessibility of
various foods products can be gained
Food availability: In The Beaumount, availability of variety of foods products and
services in the hotel also make great impact on the selection of menu.
For example: Sea foods are often available in the hotel in general time and they have high
demand of selling most of summer and rainy seasons in hotel (Pullman, Maloni and Dillard,
2010).

P 1.3 Compare the cost and staffing implications for different systems
The food products and services are highly affected by the company's staffing implication.
Therefore, these staffing process are concerned about human resource management of the hotel.
The Beaumount hotel's HRM professionals require to hiring several kinds of skilled and
experienced staffs at workplace for completion of various business operational works which is
needed to running in continuous manner (Brotherton, ed., 2012). Therefore, customers are
getting influenced by the communication process of their employees while serving its delicious
foods products and services. An impressive communication process of the company could
increase the chances of selling various foods products. Apart from it, the HRM department of
organisation is responsible for hiring quality of staff in the company for completion of its various
functions of the business in the industry. It has been seen that, quality of staff is needed for the
business in order to completion of its each task perfectly. Its HRM manager also need to furnish
training and development program to its existing staff in respect to make understand them to
their responsibilities and jobs which they have to complete in the given time period. The
company professionals are making their major focus on improving the communication,
management and decision making skills of their staffs, so that its employees will be able to carry
out their each activities at the workplace perfectly (Dabbene, Gay and Tortia, 2014). The training
session of organisation also provide effective values to their employees to improving the
willingness of working in the company and also improve in the capabilities of their new staff so
that productivity and profitability could be raise within working environment.
P 1.4 Justify the sustainability of system for particular food and beverage outlets
Variety of foods and beverage companies are presented in the UK market which is
furnishing attractive and testy food products and services to their customers in the market. In
today's world, there are numerous organisations are offering sel-service system in the company
in terms of serving of foods in effective way (Walker and Jones, 2012). This is the most
appropriate foods services method, by which The Beaumount organisation is services their
delicious foods to its customers as per token system, which assist the organisation towards
delivering foods products in respective form. In addition to this, counter services system is also
most impressive system by which they could directly communicate with their customers at
workplace and make foods as per customers requirements in restaurant (Kotas, 2014). In
component to this, counter services also could be useful for the business in order to making

engagements directly with their customers and receiving feedbacks in terms of proper
rectification in their products and services. This is most appropriate method of delivering
services which reduce human resource requirements of the company and also make impact on
margin of profitability of business.
Apart from it, other types of relevant food and beverage outlet services are, table and plat
services provided by its customers must be presentable form, which increase effectiveness of the
quality of business in the industry. This types of services mostly used by The Beaumount
organisation's waiter and note down order to their customers at the workplace (Slack, Chambers
and Johnston, 2010). This is most appropriate system for the business by which they could
understand the needs and requirements of their customers and better sever foods services n
restaurant.
TASK 2
P 2.1 Discuss the use of financial statements in food and beverage operations
Variety of financial statements are being used by The Beaumount organisation's finance
manager in order to getting record of its various financial transaction which occurs in the
business on daily basis. These operating financial statements are operational statements, sales
details, variance analysis, cost statements and dis costing sheets etc. all these are relevant part of
its financial statements in the business (Mok, Sparks and Kadampully, 2013). The dis costing
rate is computed by its chefs by considering all ingredients costing and labour costing included
in case of preparation of final products in the firm. The total values of all foods products are
showing in the menu sheet of the hotel in which most of their products and services are being
included in them. The sales records of the company is showing about to the selling details of
their food products which has been mode on their customers and it is also showing what they
have purchased. Apart from it, they have also all costs incurred in the business which could be
from direct and indirect costing in the business.
In addition to this, variance analysis is also vital part for The Beaumount organisation,
which is showing distinguish between a budget, the standard amount and the actual and real
amount of the foods and beverages which is being sold by organisation in the hotel. The analysis
is also defines about current values of their foods and products and according to them plan for
the future issues (Jackson, 2010).

P 2.2 Demonstrate the use of cost and pricing processes
In The Beaumount organisation, there are numerous costing are occurring in the business
and they have different types of importance.
Use of costing: In hospitality industry, costing is most important part for the organisation
by which they case examine their costing of each products and services at workplace. There are
variety of foods products are being provided by the hotel in restaurant and they need to examine
proper costing of their each products ingredients and several other operational level expenses in
the firm (Vogel, Papathanassis and Wolber, 2012). The costing could be used by its hotel's
finance manager in respect to calculating proper costing of each products and services within the
business. It could assist the organisational manager to giving specific cost to each food products
and as per their specific costing, they can compute the overall costing of its production expenses
and other operational section expenses as well.
Use of pricing: It could be said that, there are numbers of uses of pricing might be seen at
the workplace. In case of The Beaumount organisation, various types of foods products and
services are being furnished by the hotel in their restaurant services. So they need to assess give
proper pricing of their each products and services by which they can gain proper margin by
selling them (Wu and Pagell, 2011). Thus, it could be said that, pricing is most useful elements
for the hotel in order to identifying and calculating its various expenses which occurs in the firm
while functioning its various sections.
P 2.3 Analyse the purchasing process
Purchasing a highly complex organisational process which have the objectives that reach
for beyond the traditional beliefs that purchasing's primary role is to obtain goods and services in
response to internal needs. Unlike consumer buying habits and business usually have a more
formal approach towards purchasing products and services in the company. Its professionals
identified specific issues in the firm related to their particular product and services. As the
company wants to serve purchase of its Pizza products, they need to purchase of various kinds of
ingredients for making this food products in restaurant (Arvanitoyannis, 2010). So they are
required to buying various kinds of ingredients such as Pizza base, vegetables and daily products
like cheese etc. so in case of purchasing these ingredients from the market. Its employees are
facing various kinds of issues when they reach to market in order to purchasing these elements of
Pizza product. They have to visit various types of shops in the market and need to bargaining

with them. So it could be said, that its operations has to manager all the activities in frequent
manner in order to proper supplying of raw materials for making Pizza products in their
restaurant. Moreover, they have to bear transportation costing and several other labour costing
while making dealing with these ingredients from the market. The hotel professionals need to
follow proper purchasing process and also give delivering and checking services in order to
knowing better storage of its foods and beverage services in industry. So its customers will
attract towards the business services and food products in relevant form.
The organisation is following up a specific types of purchasing process which enables its
customers to easily get their desired and preferred food products within restaurant.
Ordering: The restaurant will follow up proper ordering system from its consumers.
Arriving customer will be offered menu card and waiter will be presented there for getting orders
form consumers. Online ordering method also be utilised by its professionals to receiving orders
from customers.
Delivering: According to orders received from present customers and online based
customer, according to them, proper food will be prepared and packaging will be done for
delivering order to selected place and also get food to serving table of consumers.
Checking: Before delivering the foods to consumers, food will be check out by chefs at
restaurant to knowing about tests and quality of foods within restaurant. After it will go for
serving.
Serving: As per its customer demands and order received from consumers, prepared
products will be served to its customers in impressive ways. So unique food serving method will
be implemented by its chefs to attract customer more.
TASK 3
P 3.1 Compile food and beverage menu for The Beaumount event
In order to organise birthday party, The Beaumount need to make a proper plan for the
event. They have to maintain proper management and also provide appropriate services for their
guests as per client needs. So this means as there are 30 guests in which some of them are friends
and some of them are their parents. All peoples are vegetarians who has been invited in the
birthday party. Some kids might be involved in these events, so as per their needs of foods and
drink products, as per of the person requirement of different-different type of foods and beverage
products, there has been budget allotted by the foods and beverage sections which is 960 Euros.

A committee has been formulated by its professionals in order to manager it's all functions such
as event organisers, decorates etc. all of they have classified in the business as per their expenses
on the birthday party event in hotel (Walker, 2016). They must have proper arrangement of their
foods and beverage products and services by their caters in proper manner.
There following products are included in the list of menu as below:
Start-ups,
Main course,
Sweet dish/desserts,
Before serving main course in the event, they offer to deliver juices/ cocktails/soft drink/hard
drink just along after the main course in the hotel.
Category Food and beverage products
Starters
Blini platter
Argentinian bet empanadas
Bacon and cheese croquettes
Classic canape trio
Main course
Chicken burger
Club Sandwiches
Panacakes
Veg. Schezwan sauce
Fried Rice
Cheese balls
Sweet Dishes/Desserts
Chocolate brownie
Fruit Cake
Ice Cream
Drinks Juices

Colas and Lemonade
Soft drinks
P 3.2 Justify the selection and sustainability of recipes for menu
From the above selected menu, there are all ingredients has been included in its menu list
as per its clients choice and the recipes and choice of menu is justified in the hotel. The major
part for event is variety of foods products and also effective ways of serving foods by caters in
the event (Arvanitoyannis, 2010. However, there are numerous types of food and beverage
products has been included in the event and the recipe of the food could be taken as:
Standard food,
Recipe accessibilities of necessary components
Seasonal elements,
Price of ingredients,
Storage aspects,
The organisational professionals have major task to not only making food rest but also
make the foods' hygiene in the recipe. Number of customers are invited in the birthday part event
and they like different-different types of foods and beverage products, so as per their
requirements and needs, some important ingredients has been added by chiefs while making
delicious foods in the party (Yeoman, Robertson, Ali-Knight, Drummond and McMahon-Beattie,
eds., 2012). Apart from it, mostly old class peoples are suffering form the various kinds of
disease and they need to take care of their healths, such as those peoples who are suffering form
diabetes or need a low-fat food or need vegetarian and non -vegetarian foods products. Addition
to this, those persons who are pure-vegetarian in the event, event organiser need to make sure
that, there is nothing happening as per the eating norms of the guests, all foods and beverage
products must be protected and hygienic foods is being used in the restaurant in order to getting
healthier their clients in industry.

TASK 4
P 4.1 Plan a food and beverage service for The Beaumount event within an agreed budget
Table services: The service in the industry is reserved for those peoples who comes as
guests. The table services must be in appropriate format, need and clean in case of service foods
and beverage services, all the foods products and services must be included in the menu and they
should be placed on top of each table. In this kinds of services, all types of foods services might
be served as per customer requirements in the event. It has been examined that, table services are
needed for 50 Euros for functioning it.
Self-service: This type of services are also being served by the company professionals in
order to serving proper services. In this service, all guests need to go to the areas where foods are
being served (2Kilcast and Subramaniam, eds., 2011). In this case, they need to go for them and
get it to the table. This is also most appropriate services for the event management team, by
which they can save large amount of serving assistance costs.
Single point service: This is also most relevant services for The Beaumount hotel's evert
services by which the guests orders the foodstuffs at a particular point at counter. It neds 50
Euros for completion of its job in the event.
P 4.2 Implement the planned service maintaining standards of quality and health, safety and
security
IN case of planning for serving quality of products and maintaining the standard of
quality and health, safety and security, its professionals require to utilisation of Hazard Analysis
and Critical Control Points(HACCP).
The Beaumount organisation menu planning strategy involves:
In the hotel, all ingredients buying, storage and manufacturing of the foods and beverage
products must be in the food menu design (Kapiki, 2012).
Its professionals need to analyse the customers' demand and preference regarding to their
various foods products and as per the information, make rectification in them.
Observe the demand and needs of invited guests in the event.
Numbers of guests Tables Food and beverage services
100 guests 10 tables Dairy products, Eggs, Breads
Meat, Sea foods, Fast foods,

Salad, Sauces, Snack foods
etc.
From the above mentioned food and beverage products will be served by restaurant's waiters as
per respective manner in terms of generating customer response as per predetermined planning.
So above mentioned all types of perspective issues, its professionals can utilised this serving
approaches to gaining expected response from its existing customers.
P 4.3. Evaluate factors to determine the success of the service, making recommendation for
improvement
Customer services: In case of The Beaumount organisation, it is necessary for the hotel
for serving quality of services to their customers in the restaurant. The success of the foods and
services of the company is directly depended in the way by which its quality of foods and
beverage foods and products are being served (Ozdemir and Caliskan, 2014). Thus, this is the
most appropriate approach for them.
Advertising: The Beaumount hotel need to promote its delicious foods and products by
giving proper advertising in its official website and also in various social media sites. So its
customer get attracted to its quality of services. Proper advertising must be given by marketing
professionals of the hotel, so its products and services will be promoted more in relevant form.
Advertising is the best approach to promoting of food products.
CONCLUSION
From the above analysis. It can be concluded that, The Beaumount organisation need to
utilisation of various types of foods and beverage production services system and some effective
approaches of reducing costing of their various services. Addition to this, this report also
concludes about proper menu for hospitality event and use of financial statements in food and
beverage products in order to identification of expenses of the business in the industry. There are
some recommendation for improvement in the success of the service and making of foods of the
hotel.

REFERENCES
Books and Journals
Borges Lopes, R., Freitas, F. and Sousa, I., 2015. Application of lean manufacturing tools in the
food and beverage industries. Journal of technology management & innovation. 10. 3.
pp. 120-130.
Brotherton, B. ed., 2012. International Hospitality Industry. Routledge.
Dabbene, F., Gay, P. and Tortia, C., 2014. Traceability issues in food supply chain management:
A review. Biosystems engineering. 120. pp. 65-80.
Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley & Sons.
Fenich, G. G., 2011. Meetings, expositions, events & conventions: An introduction to the
industry. Pearson Higher Ed.
Gibson, P., 2012. Cruise operations management: Hospitality perspectives. Routledge.
Kapiki, S. T., 2012. Current and future trends in tourism and hospitality: the case of Greece.
Kilcast, D. and Subramaniam, P. eds., 2011. Food and beverage stability and shelf life. Elsevier.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality,
tourism, and leisure. Routledge.
Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the
managerial issues. International Journal of gastronomy and food science. 2. 1. pp. 3-13.
Pullman, M. E., Maloni, M. J. and Dillard, J., 2010. Sustainability practices in food supply
chains: how is wine different?. Journal of Wine Research. 21.1. pp. 35-56.
Slack, N., Chambers, S. and Johnston, R., 2010. Operations management. Pearson education.

Vogel, M., Papathanassis, A. and Wolber, B., 2012. The business and management of ocean
cruises. CABI.
Walker, H. and Jones, N., 2012. Sustainable supply chain management across the UK private
sector. Supply Chain Management: An International Journal. 17. 1. pp. 15-28.
Walker, J. R., 2016. Introduction to hospitality. Pearson Higher Ed.
Wu, Z. and Pagell, M., 2011. Balancing priorities: Decision-making in sustainable supply chain
management. Journal of Operations Management. 29. 6. pp. 577-590.
Yeoman, I., Robertson, M., Ali-Knight, J., Drummond, S. and McMahon-Beattie, U. eds., 2012.
Festival and events management. Routledge.
Wood, R. C. ed., 2013. Key concepts in hospitality management. Sage
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
Kotas, R., 2014. Management accounting for hotels and restaurants. Routledge.
Jackson, L. A., 2010. Toward a framework for the components of green lodging. Journal of
retail & Leisure property. 9. 3. pp. 211-230.
Arvanitoyannis, I. S., 2010. Waste management for the food industries. Academic Press.