Food & Beverage Operations Management

Coursework
Food & Beverage Operations Management

FOOD & BEVERAGE
OPERATIONS
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1. Characteristics of range of food production systems and various food and beverage
service systems.......................................................................................................................1
1.2. Factors affecting recipes and menu for specific systems................................................2
1.3. Cost and staffing implications for different systems.......................................................3
1.4. Suitability of systems for particular food and beverage outlets......................................3
TASK 2............................................................................................................................................4
2.1. Use of financial statements in food and beverage operations.........................................4
2.2. Demonstrate the use of cost and pricing processes.........................................................4
2.3. Analyse the purchasing process.......................................................................................5
TASK 3............................................................................................................................................1
31. Food and beverage menu for a hospitality event..............................................................1
3.2. Selection and suitability of recipes for menu..................................................................1
TASK 4............................................................................................................................................2
4.1. Plan a food and beverage service for a hospitality event within an agreed budget.........2
4.2. Implement planned service maintaining standards of quality and health, safety and
security...................................................................................................................................2
4.3. Factors to determine the success of the service, making recommendation for improvement
................................................................................................................................................3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................4

INTRODUCTION
There are several aspects in management of the several operations related to food and
beverages of the company or hotel. For success of certain hotel, it depends upon effective
implementation of several factors that are involved in the planning and delivery of services.
The following report focuses on characteristics of food and beverages system along with
factors that affects various recipes and menu. It also comprises of the comparison between cost
and staffing implications of the various different systems. It also demonstrates perfect usage of
cost and pricing processes and financial statements which are involved in operations related to
food and beverages. The plan for menu has been provided with all recipes that has been taken
care regarding various standards and health aspects from food (Caspi and et.al.,2016). The report
also discusses about maintaining planned services of various standards of quality and health,
safety and security. Also, the evaluation of the various factors which lead to the determination of
the success related to the service and making recommendation for the improvement.
TASK 1
1.1. Characteristics of range of food production systems and various food and beverage service
systems
Food production system is defined as the system that includes many processes as well as
infrastructures that comprises of feeding a particular population whereas food service system is
defined as the framework that include various activities for delivering the food entity to the
customer.
As the catering manager in Marriott International, I have discovered certain food and
related safety production and related factors that create effectiveness. There are various food
producers entering in system of food services and bringing innovation in field of respective
system. Services in food and beverages sectors comprise of several activities which results in
success of Marriott hotel.
Food production consists of menu planning, reception of raw materials, purchasing,
storing, preparing and cleaning foods. In the similar aspect, it is department where orders ar
picked and dropped through wait staff in hotel. The purchase of raw material is complex task for
food production with requirement of skilled personnel. In Beverage service and food production,
hospitality is emphasised in highly aspect. It considers choosing to buy methods which are
matching demand of services with context to hotel. However, offering food services has presence
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of unique characteristics by comparing it from other production. The demand of food incur some
specific duration of day such as breakfast, dinner and lunch time. In peak hours' food order are
slow and it also depends on month of year. In the similar aspect, skilled and unskilled personnel
are highly required.
Further, food service styles, in the context of F&B, includes fast casual, fine and casual
dining system. Fine-dining restaurants have elaborative menu and expensive in nature. Under
such style, high level of emphasis is placed on the creation of atmosphere pertaining to elegance
and grace. On the other side, fast food and casual dining emphasized on table service dinning
atmosphere. Hence, as per the target market business units operating in F&B sector can select the
most suitable one.
There are certain characteristics of the range which I relate to the food production system
are discussed as below
 It provides an important contribution in the economy of UK
 It facilitates the concept of food and other cuisines which has diverse scope.
 It fulfils basic requirement of customer and provides a feeling of delightfulness
 It is considered as the industry which is labour intensive
 It deals with various dynamic aspects which is the demand of food and it keeps on
changing.
 There can be numerous categories in the system of food and beverages which is provided
accordingly with the related theme of the hotel or the preferences of the customer who is
availing the services and the Marriott hotel adopts the combination of the services such as
assisted and self-service as the consumer are being served the part of their preferred meal
which had to be taken by them only. This particular service system is regarded as the
cost-effective method and reduces the requirement of the labours in the hotel.
1.2. Factors affecting recipes and menu for specific systems
Marriott Hotel provides a wide range in choices which is included in their menu and
related production system. They cover all the relatable variety that includes ingredients and the
additional products which is present in the food. There are several kinds of foods and services
that are preferred by the hotel for the serving system which completely depends on the choice of
the customer like how he wants to get served. Before that it is very important for considering all
the related factors which can be included in the process of preparing the menu band the recipes
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which can affect relatable choice of consumer who is availing their services. There are many
factors that lead to the adverse impact on the choices related to menu and the associated recipes
which is their due to the plenty of the financial resources, characteristic nature of the related
restaurant and an exclusive power which can be spend on their menu and the cost related to
production of the food, the impact of the competitive environment along with the skills
possessed by the chef , further the requirements and the retreated orders which are done by
consumers for the purpose of their diets. These are the most important factors which are
considered from the preparation of the list in the menu in Marriott hotel.
1.3. Cost and staffing implications for different systems
The workers of any company are regarded as the most important factor and considerable
resource that leads to provide quality services and products to consumers in order to gain a brand
image and also to retain them for future choices that provides them an advantage over other
competitors.
Staffs play crucial role in the success of operations performed in several services related
to food. The selection procedure includes important aspect that includes various requirements,
skills, knowledge and capability of effective communication and the experienced of the
individual. The activities which are included in the production services of food and beverages
sector completely depends upon the effectiveness of human resource of hotel as they serve the
customers directly. The staff should be efficiently skilled and possess good communication skills
that could lead to enhance the productivity and overall services. They must be provided certain
training and development programmes regularly which require a lot of monitory cost so that one
can make their workers proficient to provide benefit to organisation which l leads to earn lots of
revenue.
1.4. Suitability of systems for particular food and beverage outlets
Marriott hotel has two different sections for food and beverages category. The section of
food requires the best service system which is suitable to the preferred environment of the hotel.
The more preference is given on the Buffet counter service system, which could be known as the
identification of the service alteration. The food which is been served is represented in a creative
manner which can make the mood of the consumer very cheerful in order to provide a positive
and delicious virtual taste of the food which is been given. The services are provided for the both
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of the product which can be cold as well as hot which is most essential for events such as
restaurants, banqueting and conferences. This is regarded beneficial for several firms and the
consumer both as it is produced in the amount which is very bulky and the cost related to it is
very high where the customer will pay a fixed amount according to the food which he has
ordered. There is requirement of less staff that has the ability to feed large number of consumers
at the same time (Heasman and Lang, 2015).
Sometimes the services can be disadvantageous as it consumes lots of time because there
are large queues which is not preferred by every consumer. The presentation of the food can also
lead to develop a negative impact which can be harmful for the hotel.
TASK 2
2.1. Use of financial statements in food and beverage operations
The financial statements are the documents that consist of the information regarding the
investments and other monetary aspects related to every activity of the operations in Hotel. It
also provides the clear idea of financial position of an organisational at specific time period so
that one can assume the requirements for further strategies that have to be implemented in order
to provide a successful operation of regarded requirements that have to be completed on time for
providing an effective and efficient services to consumers.
The financial statement can further be comprised of balanced sheets, income statements,
cash flow statements and the retained earnings statements. For any company, which is in this
industry has to deal with the financial statements that provides the information regarding the
flow of several aspects of finances from the procurement of the raw materials to the sales
realisation and also further factors that requires statements (da Silva Lopes, 2015). A chef
requires assessing the need of the types of resources which are required for successful
implementation of operations. The expense which is estimated for assistance of deciding up price
of the menu and the sales which also include expected profit related to success of sales (Kumar,
2017). It also lead to reporting of functional factor that are associated with it which provides help
in assessing financial performance of business further steps which can be adopted for betterment
of these aspects.
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2.2. Demonstrate the use of cost and pricing processes
The practice of cost and pricing makes a hotel capable of employing by various food and
beverage industry in the following ways:
 It helps to revolve the expenses through the technique of FIFO.
 One can acknowledge the margins for the amount of specific productivity.
 It helps to prepare definite amount of orders of their recipes
 It has the ability of providing exact scrapes and dippers in the consecutive rows at certain
provision
 Also lead to recurrently examine the segments of the customers for the precision
requirements.
 It leads to the proper exercising of the precise degrees for the inspection of the related
orders.
 It provides the assessment of the information related to the inventory which is prior to the
placement of the new order.
 Also, one can know about the charge related to the specific item of food that relates for
the decision making of the menu price (Rezitis and Kalantzi, 2016).
For an example, the cost and pricing process can be used at a place where the budget is
decided. It led to provide various plan for an event though description of cost related to every
activity. Therefore, all the cost factors are controlled by the host in order to organise an event
accordingly.
2.3. Analyse the purchasing process.
Purchasing process means planning the activities for acquiring the required input for the
accomplishment of goals
The concept of purchasing the process means the procurement of the various goods and
services which are required for the business which leads to the accomplishment of the several
goals of the firm. The aim of related buying behaviour is:
 For reinforcing the competitive arrangement for the suitable delivery of the goods
 For preserving the worth and the excellence of the goods in a business
 To make sure the efficient flow of all the business.
 It moreover focuses on the entailing the re-evaluation and the improvement of the
requisitions of the related products.
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 For upholding flow of the production in the proper way
 For examining commodities that are received
Following is the cost purchase process which is discussed as below:
 It includes the recognition of the needs which is requiring for the proper implementation
of the operation in the following purpose.
 One has to provide the proper specification of the needs related to the internal and the
external consumers so that one can provide the right delivery to them
 One has to decide the proper sourcing of the resources (Subramaniam and Wareing,
2016).
 The settlement of the prices has to be done by the suppliers on the basis of certain terms.
 The purchase order has to be prepared according to the demand in the market by
the customer.
 After which the delivery of the purchase order is performed making sure the right
delivery to the appropriate orders.
 It is the step where the factors which are associated with the acceleration of the whole
operation are identified and the suitable strategies are made accordingly. Followed by the
maintenance of the proper record.
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TASK 3
31. Food and beverage menu for a hospitality event
The following is the compiled food menu sample for the Birthday event is as follows:
Starters 1. Cheesy Balls
2. Honey Chilly Potatoes
3. Grilled Chicken
Main Course 1. Chicken Burger
2. Grilled Club Sandwiches]
3. Pancakes With Ample Syrup
4. Schezwan Sauce Noodles
5. Spring Rolls
Desserts 1. Hot Chocolate Brownie
2. Fruit Cakes
3. Chocolava Muffins
Beverages 1. Juices
2. Lemonades
3. Cold And Hot Coffee
3.2. Selection and suitability of recipes for menu
The above menu has been created by taking care of all the guest and their related choices
where the provided recipes and choices of menu are completely justifiable. The main category of
the food is completely dependent on the ingredient and the way they are being served to children
at the birthday event. The recipe is taken as the standard food which has great accessibility in
terms of those components which are necessary, the menu consist of the components which are
seasonal and are liked by everyone and is no harmful for health., also the prices of the
ingredients are affordable which results to the formation of affordable prices (Wagner and Meyr,
2015). The storage aspects can also be considered as all components are easy to store and are
completely hygienic for making and also it has been taken care of the complete sugar free dessert
for those who suffers from diabetes and the separation of vegetarian and non-vegetarian aspect in
the food is also considerable.
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TASK 4
4.1. Plan a food and beverage service for a hospitality event within an agreed budget
The birthday event has been organized with 50 estimated people along with approximate
budget of £2000. For this event, buffet food services will be organized. It would be using cost
which are stated below:
SERVICE NAME
ESTIMATED COST (as per standard
brands)
Chips, Sausage and salad 250
Battered Chicken fillet 250
Fish and rice 250
Milk shake 100
Orange juice 90
Mineral water 110
Chocolate cake 380
Ice cream 80
Food Cost 1510
Decoration cost 140
Return gifts 350
Miscellaneous expenses 490
Total 2000
4.2. Implement planned service maintaining standards of quality and health, safety and security
There are various strategies which can be implemented in accordance with the standards
which are already set for the maintenance of the various principles and benchmarks which affects
the safety, quality , health care and the hygiene aspects of the food which is been kept as a
remark for achievement. The standard for the quality comprises of the several components like
preparing the food, services, beverages and the planning the particular planning related to
product, setting and standard maintenance of the cooking and the related presentation in the
whole event. The success of the various events depends upon the quality aspect of the products
and the services. Health and safety aspects are also important for the consideration because the
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food which will be prepared should be safe and hazard free in order to make and even should be
safe in consuming and does not have any health hazards (Food and Beverage Operations
Management.2018). Security issues are also regarded as one of the important factors that helps to
satisfy the visitors.
The implementation can be the following one:
One has to validate and overview the effectiveness of all the functions
Following the restructure of all the operations such as buying, storage and the manufacturing of
the ingredients which are needed for the designing of the food menu. While using the high-
quality groceries and other components can lead to the minimisation of the cost for the raw
material. Complete knowledge of the demands related to people, the personal preferences, and
further analysing their needs and requirement. Utilising the differential use of the ingredient in
the various recipes. Analysing the pricing method which are completely essential so that every
plan can be implemented in a budget which is affordable by everyone which includes assessing
the prices related to menu components and the decision of the final prices.
According to the guidelines of the individual HACCP is the main criteria which can lead
to kept in mind several aspects for deciding the menu. It is also regarded as making assurance
regarding the food that it does not get harm from any external dust. Chemical or the hazards
which can occur during cooking and the other preparation. It would also involve analysis of the
risk or the other danger regarding the food. Recognition of the aspects which are important such
as quality of the food which can be regulated and controlled. Also laying down the related
benchmarks of the quality related to food. Conducting assessment according to the benchmark
and taking various corrective measures for the decided standards.
4.3. Factors to determine the success of the service, making recommendation for improvement
There are several factors that lead to the determination of the success of the particular
services is as follows:
Customer Services:
The services related to the customer are very important aspect of the hospitality sector.
The success of the services related to food should be dependent on various ways as they served
and offered to various visitors. This factor requires proper training of the staff for the effective
service delivery to the guest. There are aspects which every employee should be taken care of is
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the well grooming of themselves, while wearing the dress perfectly along with the quickness in
resolving many issues which are related to the management of the event. The services should be
maintained with the quality aspect that can be making sure regarding the complete satisfaction of
the individuals who are the guest to the event.
Cost Control:
The management of the cost factor is very essential in the conduction of the whole event.
The cost for maintaining several events are mostly dependable on the vegetables which are
seasonal as well as non-seasonal and other ingredients as the various different rates can lead to
the change in the whole financial statement which is very important for the maintenance
(Heasman and Lang, 2015).
Product Differentiation:
Every guest prefers experience which is unique and very overwhelming and is completely
dependent on the staff's behaviour and the taste of the food and beverages
CONCLUSION
It has been concluded that food and beverages sector provide an important contribution in
the Economy of UK. Their hospitality services include several factors which are related to the
aspect of providing high satisfaction to the customers which is very essential so that the customer
would be cheered up for the event and provide delightful experience which would help for
providing the good will of the Marriott Hotel. In addition, there are certain standards which are
provided by the regulatory authority that leads to the development of the goals for the perfect
preparation and the delivery of the food which is very important aspect and has to be regulated
by the hotel in order to provide services which have the highest quality. The plan for the
particular event has been made which is been taken in concern with the expected number of
people and the budget decided for the particular event. Therefore, a successful budget is that in
which the total concern is done upon various internal and external aspects that lead to the success
of the particular hospitality event
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REFERENCES
Books and Journals
Caspi, C.E. and et.al.,2016. Differences in healthy food supply and stocking practices between
small grocery stores, gas-marts, pharmacies and dollar stores. Public health nutrition.
19(3). pp.540-547.
da Silva Lopes, T., 2015. A Systems View of Corporate Diversification: The Case of the Global
Alcoholic Beverages Industry. International Studies of Management & Organization.
45(4).pp.342-358.
Heasman, M. and Lang, T., 2015. Food wars: the global battle for mouths, minds and markets.
Routledge.
Jensen, J. D. and Ronit, K., 2015. The EU pledge for responsible marketing of food and
beverages to children: implementation in food companies. European journal of clinical
nutrition.69(8).p.896.
Kerr, D. A. and et. al., 2016. The connecting health and technology study: a 6-month randomized
controlled trial to improve nutrition behaviours using a mobile food record and text
messaging support in young adults. International Journal of Behavioral Nutrition and
Physical Activity.13(1).p.5
Kumar, S. A., 2017. WASTE WATER MANAGEMENT BY DEVELOPING
MICROORGANISM BASED TECHNOLOGY FOR REMOVAL OF ORGANIC
INORGANIC POLLUTANTS OF FOOD AND BEVERAGES INDUSTRY.
Rezitis, A .N. and Kalantzi, M. A., 2016. Investigating technical efficiency and its determinants
by data envelopment analysis: An application in the Greek food and beverages
manufacturing industry. Agribusiness.32(2).pp.254-271.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
Wagner, M. and Meyr, H., 2015. Food and beverages. In Supply chain management and
advanced planning (pp. 391-407). Springer, Berlin, Heidelberg.
Online
Food and Beverage Operations Management.2018.[online]. Available
through<https://studentshare.net/management/109309-food-and-beverage-operations-
management>
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