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Food & Beverage Operational Management

   

Added on  2020-06-05

14 Pages4806 Words65 Views
FOOD & BEVERAGEOPERATIONALMANAGEMENT

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

INTRODUCTIONOperational management is most vital part fore each hospitality organisation, by whichthey can manger their all operational activities and also reduce the cost of their variousoperational activities such as preparation of foods and beverage products etc. addition to this, inthis 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 beverageservice systems in the organisation. Moreover, this investigation will be discuss about use ofcost, pricing and purchasing process in the hotel. This report will be reviewed about planning ofa food and beverage services for a hospitality event within a planned budget. Beside from it, thereport also would be discussed about proper recommendation on improvement of the quality ofthe food products and services in the hotel.TASK 1P 1.1 Examine and discuss the characteristics of a range of food production systems and variousfood and beverage servicesIn Food production, it could be said that, this is the process of transforming the rawmaterial ingredients into the prepared and marketable food products in the industry. This is aneffective process of production in which, various kinds of raw materials are been included incase of making an appropriate foods products introduced in the market which has high sellingrate. The main characteristics of food production is that, this is majorly an effective process inwhich input, process and output will be done in production level (Gibson, 2012). In the processvarious type of ingredients are been involves in its input process and with the help of systematicprocess, sufficient outcomes could be gained by organisation. In case of the Beaumountorganisation, there are numbers of production process are being served at the workplace byfollowing its specific process so its production level can be raise and improved in possiblemanner (Wood, ed., 2013). Varied range of food products and services are being provided by thecompany and they have different-different kinds of foods as per its categories. In the traditionalprocess of the food production has been following to bring raw material for food and facilities isbeing provided for to stores, prepare and services to its customers (Borges Lopes, Freitas, andSousa, 2015). In addition to this, The Beaumount organisation is following centralisedproduction system at the workplace. The business is running to produce its products at variouslevel 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 aregetting high and also they are following respective arrangement so that to make them feelcomfortable and delighted in the business environment. There are numbers of foods services areproving by Beaumount organisation in such a way where, some activities is being done bybusiness professionals in order to complete provision of various types of food and beverageservices. Test meals such as testy foods and fast foods as well.Numbers of foods services being furnished by Beaumount organisation at its restaurantaccording to current customer needs. For examples, it promotes diversified concepts of food andcuisines which may affect the labour intensive industry in UK. The demand of its food andbeverage products is dynamic and keeping it on changing in order to getting sufficient form ofthe 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 isselling of products are depended upon selling of demand and requirements of its customers in theUK market. Among the essential elements which is getting affect the menu in the buying powerof the consumers (Fenich, 2011). It is important to design proper menu of their various types offoods and products in the company so that its customers would be able to easily understand theprices of its several new products and services. For instance, in its food menu various kinds offood and services products are being included and the menu should be planning in such way inwhich 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 beenseen that, mostly order foods products by nuclear and individual person is less than family'sordered. Beside form it, frequent changes in seasons also make impact on the selling of specificfoods on particular time period (Subramaniam and Wareing, eds., 2016). Thus, the men items aregetting affected by the availability of raw materials on particular seasons so that accessibility ofvarious foods products can be gained Food availability: In The Beaumount, availability of variety of foods products andservices 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 highdemand of selling most of summer and rainy seasons in hotel (Pullman, Maloni and Dillard,2010).

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