Food & Beverage Operations Management
14 Pages4136 Words210 Views
Added on 2020-12-30
Food & Beverage Operations Management
Added on 2020-12-30
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CourseworkFood & Beverage Operations Management
FOOD & BEVERAGEOPERATIONSMANAGEMENT
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1. Characteristics of range of food production systems and various food and beverageservice systems.......................................................................................................................11.2. Factors affecting recipes and menu for specific systems................................................21.3. Cost and staffing implications for different systems.......................................................31.4. Suitability of systems for particular food and beverage outlets......................................3TASK 2............................................................................................................................................42.1. Use of financial statements in food and beverage operations.........................................42.2. Demonstrate the use of cost and pricing processes.........................................................42.3. Analyse the purchasing process.......................................................................................5TASK 3............................................................................................................................................131. Food and beverage menu for a hospitality event..............................................................13.2. Selection and suitability of recipes for menu..................................................................1TASK 4............................................................................................................................................24.1. Plan a food and beverage service for a hospitality event within an agreed budget.........24.2. Implement planned service maintaining standards of quality and health, safety andsecurity...................................................................................................................................24.3. Factors to determine the success of the service, making recommendation for improvement................................................................................................................................................3CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................4
INTRODUCTIONThere are several aspects in management of the several operations related to food andbeverages of the company or hotel. For success of certain hotel, it depends upon effectiveimplementation 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 withfactors that affects various recipes and menu. It also comprises of the comparison between costand staffing implications of the various different systems. It also demonstrates perfect usage ofcost and pricing processes and financial statements which are involved in operations related tofood and beverages. The plan for menu has been provided with all recipes that has been takencare regarding various standards and health aspects from food (Caspi and et.al.,2016). The reportalso 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 ofthe success related to the service and making recommendation for the improvement. TASK 11.1. Characteristics of range of food production systems and various food and beverage servicesystemsFood production system is defined as the system that includes many processes as well asinfrastructures that comprises of feeding a particular population whereas food service system isdefined as the framework that include various activities for delivering the food entity to thecustomer.As the catering manager in Marriott International, I have discovered certain food andrelated safety production and related factors that create effectiveness. There are various foodproducers entering in system of food services and bringing innovation in field of respectivesystem. Services in food and beverages sectors comprise of several activities which results insuccess 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 arpicked and dropped through wait staff in hotel. The purchase of raw material is complex task forfood 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 arematching demand of services with context to hotel. However, offering food services has presence1
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