Food Safety and Beverage Management

This assignment delves into the multifaceted realm of food safety and beverage management. It examines various facets, including food processing, near-infrared spectroscopy for quality control, retail food safety practices, school food policies, marketing to children, food safety culture in businesses, supply chain disruptions, and competency needs within the hospitality industry. The analysis draws upon academic research and practical considerations to shed light on the importance of responsible food handling and service.

FOOD & BEVERAGE OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1................................................................................................................................................3
1.2................................................................................................................................................4
1.3................................................................................................................................................5
1.4................................................................................................................................................6
TASK 2............................................................................................................................................6
2.1................................................................................................................................................6
2.2 ...............................................................................................................................................7
2.3................................................................................................................................................8
TASK 3............................................................................................................................................8
3.1................................................................................................................................................8
3.2..............................................................................................................................................10
TASK 4..........................................................................................................................................10
4.1..............................................................................................................................................10
4.2..............................................................................................................................................11
4.3..............................................................................................................................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Hospitality industry is one of the great source of economic development in UK. Hotels
ans resorts are paying close attention on operation and production of food and beverages to
satisfy their consumers and to attract them towards the organization. It is the responsibility of
management to offer quality food and services to customers. For the present report Marriott hotel
is being taken into account, it is an international brand and provides quality food and beverages
to its guests (Burger, 2014).Current assignment will discuss the characteristics of food
production and beverages service systems. Several factors which affect recipes and menu will be
covered in this study. Report will evaluate the factors to determine the success of the service and
it will provide some recommendations for the improvement in existing system. In addition to
this, Financial control system used in food and beverage operations will be illustrated in this
assignment.
TASK 1
1.1
The term food production is related with the purchasing of raw material, cleaning of
kitchen, cooking, preparing food and storing of substance. Production and beverages are single
delivery system, different consumers have different needs some like seasonable foods but other
like non vegetarian (Farber, Crichton and Snyder, 2014). Perish ability of nutrient must be
considered, storing temperature needs to accurate so that material can keep safe for longer
period. Thee should be timely changes in the menu so that more consumers can get attracted
towards the organization. Beverages are liquid drinks which includes alcoholic and non alcoholic
drinks.
Thee are few methods of cooking and services such as conventional, convenience,
centralized, cook-chill, cook- freeze, self service, buffet system, table services, cafeteria system
methods. All have unique characteristics such as in buffet matter is served in long table and
customer can choose it and take it according to their choice. In table services waiters serve the
nutrient on the table of guests. Cook freeze method is that in which food is stored at -18c or
below temperature to keep it fresh (Griffith, 2010).

1.2
There are several factors which affect the choice of menu and recipes for specific
production and service system, these include budget of hotel, ability of kitchen staff, cooking
timing, needs and demands of guests of Marriott hotel. Description of several factors are as
below:
Budget of resort and hotel:
Financial condition is the major element which affect the choice of menu and recipes. If a
hotel is having good economic condition then it will be able to provide variety of services to its
clients but if not then it will offer simple food and beverages to guests (Macheka and et.al, 2013).
Marriott hotel is the global brand, allocation of budget for the nutrients and beverages is
sufficient so staff prepare wide range of meals for their customers.
Skills of kitchen staff:
At the time of preparing of substance, it is important that hotel staff pay attention on its
decoration because as much as dish looks nice it will influence more guests to test it.
Presentation of dishes is depended upon the skills of employees, if they have good knowledge
and experience then they will be able to make other's mind positive for the food. Skilled staff
members work for increasing flavour, texture and moisture quality of meal (Mensah and Julien,
2011).
Nutrition value:
To maintain quality is important but it is also mandatory to look upon the value of
production. If production cost is higher than profit then it may give loss to the Marriott hotel so
this factor effect menu and recipes. If it is high then management will not be able to provide
wide range of meals to clients.
Competitive environment:
It is major factor which affect the choice of menu
and recipes, hospitality industry is too wide it has many competitors. Hilton is the major
competitor of Marriott hotel (Brownell and et. al, 2009). Marriott has to observe the activities
and menu of its competitors and according to those, it has to design its menu list.
Guest requirement:
Marriott is focusing on needs and wants of clients, some guests have diabetes and some
are vegetarian so according to their desires, they have to prepare their menu and recipes.

Organization has to look upon the kid section as well so according to whole situation it prepares
menu as per the requirements of its customers.
1.3
It is necessary to calculate cost significantly so that profit margin can get increased. Cost
includes salaries to staff members, purchasing of material etc (Cen and He, 2007). It is essential
for the Marriott hotel to make balance between expenditure and staffing implications.
Type of services system Cost implication Staffing implication
Self service In this system raw materials
are available at low cost so
prices of food and beverages
can be kept low. Serving
nutrient can be stored for
longer period with care.
In self service section, no need
to hire skilled and experience
persons so Marriott can hire
unskilled people in the
workplace at lower salary
packages.
Silver services In this system, production cost
of meal is very high so to gain
profit it is necessary to keep
the value of food comparative
high.
Silver services require talented
persons those who can handle
operations effectively.
Counter services Preparation cost is quite low
(McGarrity, 2009).
In this section two or three or
less experienced persons are
more than enough. So Marriott
needs not to spend more on
this system.
Table services Marriott has wide range of
food items from low cost to
high. Storing, purchasing of
raw materials costs are high
because it offers quality
products to guests.
To carry the operations,
Marriott needs to hire more
skilled persons than
inexperienced.

1.4
For Marriott hotel, buffet service system will be best suited as it involves self service
system so comparatively cost of production is quite low than others. So it will have option to
gain higher profits. Hotel staff arranges hot and cold drinks on long tables, beverages and food
are placed in eye catching manner on the long table together. This system is the best suitable for
events, official meetings, conference, as per the view of customers, they have to pay fixed price
for self service system so it will be cheaper for them as well (Nolan and et.al, 2010). Apart from
his Marriott has to employed less and low skill employees for self service department so it can be
able to gain maximum profit.
Marriott staff members places the vegetarian and non vegetarian foods in different tables
so every one can identify and make their choice. In buffet service system hotel can decorate the
place for kids to attract them and can place variety of meals which are most likeable by children.
This will be beneficial for guests because they can make their choice what they want to eat or
drink. Apart from this for their kids, they do not have to worry so much. They can have wide
range of food items at lower price (Riley, 2005). Self service system will be suitable for Marriott
also because staffing cost is low then organization will be able to increase iyts profitability.
TASK 2
2.1
Financial testaments reflect the daily activities of firm and describe the economic status
of the organization. As per the international accounting system four major financial records are;
cash flow, profit and loss, balance sheet and retained earning statement. These can be used as
tool for the operations so that managers can keep all records of daily transactions, expenses and
other related activities. Operations of food and beverages include purchasing of raw material,
salaries, guest inflow etc. Use of financial statements are as below described: Operating statements: It includes carrying, procuring material, transformation cost etc.
By maintaining this record Marriott will be able to analyses over all expenses and
revenue at the end of the financial year (French, Story and Fulkerson, 2002). Dishing Costing sheet: It is made by the chefs which supports individual to identify the
value of each ingredient which is used by the cook for preparing nutrient. It is useable

for deciding the selling price of the material. Dishing costing sheet also assists in
preparing the menu list for different consumers. Cost statements: It is the important financial statement and useable, it has all records of
direct and indirect expenditures of the firm. This help to all allocate the budget for each
department so that operation can be completed smoothly (Kipps and Middleton, 2010). Sales records: The major benefit of preparing this statement is to analyse the needs and
wants of consumers. Overall profit can be analysed with this record and forecasting can
be done easily. It is useable for deciding the menu and recipes in the menu card so that
maximum profit can be gained by Marriott hotel.
 Variance analyses: It helps to evaluate the different between actual and projected budget.
It assists to control over the extra expenses and managers will be able to manage it
properly.
2.2
Costing and pricing is the important part of any business unit, in the context of food and
beverages service operation it includes sales, gross net profit, cost of production, value added
services etc. Cost of Marriott hotel are such as money, time, human resources, salaries,
transformation cost etc. Costing and pricing helps to ensure the overall profitability of the
organization. In addition to this, it is useable to make accurate decisions so that Marriott can
provide quality services to its guests and can enhance its sales (Gootman, McGinnis and Kraak,
2006).
Pricing is the most important part, it helps to attract more consumer if Marriott offers
quality food and beverages at affordable prices. It can be divided into several sections such as
cost plus in which company can allocate special mark up and can decide its selling price after
calculation, value based services in which some customers are willing to pay extra cost for
getting quality products and competition based prices in which Marriott has to keep its products
price as per the market situation. These pricing help to maintain standards in the organization and
to satisfy its clients.
Direct cost includes purchasing of raw material, salaries, equipments etc. These directly
impact on the profitability of the company (Hall, 2002). Indirect costs are those expenses which
are not related to food and beverages preparation but incurred in the operations. By analysing all

expenses Marriott will be able to decide selling price of its nutrient and can services. This will
help to gain maximum profit and control over expense.
2.3
Food and beverages are the essential department of Marriott hotel, it helps to attract more
consumers towards the organization. Purchasing process is related with the buying of necessary
equipments and ingredients which can help to prepare and serve excellent food to clients.
Purchasing of table chairs, utensils for serving hot and clod drinks and other tools. It is necessary
to control over inventory, it needs to be balanced according to the demand and supply.
Purchasing process of Marriott hotel are as below described: Need recognition: It is the first step in which hotel manager has to identify the needs and
requirements of customers and according to their demand it has to prepare a list of items
which are needed to buy (Child, 2011). Catering Manager can analyse the desires by
looking the previous sales records. Major issues in this that manager should emphasis on
price, durability, quantity of the raw materials. Suitable supplier: After making the list of items Catering Manager needs to look for
suitable supplier who can give quality materials at lower cost. For selection of suitable
supplier, Marriott can use the option of tender which can help to make contact with many
suppliers and company can select suitable supplier. Placing order: After this stage, Marriott Catering Manager places the order in the series
as per their importance in food preparation. Checking of ordered materials: Catering Manager checks all order whether they have
quality or not because poor quality material can harm the guest's health and can create
negative image of Marriott in front of customers (McGarrity, 2009).
 Storing: In the last stage of purchasing process all purchased order is stored in warehouse
where these can remain safe and fresh.
TASK 3
3.1
Objective of Marriott hotel is to gain maximum profit and increase sales of the
organization. Menu is the most important part of food and beverages. Marriott hotel is organizing
the wedding event in which maximum guest are non vegetarian. Some are having diabetes and

many children are going to come in the wedding. Marriott has to involve sweet dishes also in the
menu for all guests. Approx 500 guest are going to come in the wedding event, host has budget
of £1000, so it is the responsibility of catering manager to prepare all dishes within the given
budget. Menu of the wedding event is described below:
Adults
Apple Pie
Tandoori Sea bass with Sweet corn chicken soup
Crab soup
Sheesh kabab with brown rice and meat
Fish hot Garlic
Mexican themed burger and hot dog
Beer
Vegetarian
Chilly cheese sandwich with tomato sup
Ginger capsicum dosa
Fresh green salad, nachos with salsa sausages
Shallow fried potatoes and mushroom
Hot tea or cold Coffee
Green Tea
Diabetes
Sugar free Hot chocolate
Russian salad
Grilled fish
Children
White pasta and spaghetti pasta with sauce
French Fries
Strawberry Mousse Cake
Chocolate fudge
Cold drinks and chocolate milk with ice cream

3.2
It is essential for Marriott hotel to analyse the needs and wants of each member who is
going to come in the wedding event. As there are number of non vegetarian and vegetarian guets
and children. By identifying the nature and test of coming guests, it has prepared such menu for
the visitors. For the arrangements Marriott has focus on nutrition value, hygiene, balance diet so
that they feel satisfy after having meal (Riley, 2005).
Considering the adults guest, catering manager has included in menu Apple Pie, Tandoori
Sea bass with Sweet corn chicken soup, Crab soup, Sheesh kabab with brown rice and meat, Fish
hot Garlic, Mexican themed burger and hot dog and Beer. These will be the best suitable and will
satisfy the needs of coming guests. Children's like pasta, French Fries, Strawberry Mousse Cake
and chocolate milk, this menu can make them feel happy and it will increase brand image of the
hotel. Vegetarian and non-vegetarian persons can have many dishes so it will make wedding
grand because guests will feel satisfy with the food and decoration (Griffith, 2010).
TASK 4
4.1
Agreed budget is £1000 for wedding event and service plan is as below:
Menu Budget Items
Food £200 Tandoori Sea bass with Sweet corn chicken
soup
Sheesh kabab Chilly and cheese sandwich
with tomato
White pasta and spaghetti pasta with sauce
Grilled fish
Shallow fried potatoes and mushroom
mushroom Sugar free Hot chocolate
Russian salad Fresh green salad and nachos

with salsa sausages
Beverages and Desserts £100 + £50 Hot tea or cold Coffee
Green Tea
chocolate milk with ice cream and
Strawberry Mousse Cake
Apple Pie
Beer
Cost of other expenses which are included in budget:
Cutlery and crockery £ 50
Tables, chairs, cloth napkins £150
Stage decoration £ 200
Red carpet walkway £ 100
Waiter / Waitress £150
4.2
It is very important for manger of Marriott hotel that plan should have standards, it has to
involve all risk factors and has to provide safeguarding to all guests. Marriott trains its staff
members to maintain health, safety and security in the workplace for customers. For protecting
consumers from issues of food poisoning and others, it needs to ensure hygienic factors at the
time of preparing the food. UK government has made legislation Food and safety act 1990 which
ensures that hospitality organizations follow this strictly and maintain standards in the workplace
for the protection of guests (Burger, 2014).
It is important for Marriott to maintain quality right from purchasing raw material to
final deliver of services. In addition to this kitchen staff need to pay attention on hygienic factor,
bacteria, viruses grow in dirty places so at the time of preparing, storing, washing they need to
clean the surface perfectly. Health and Safety act 1974 ensures that employees and customers of

the hotel be safe so it is compulsory for the organization to follow this legislation. Equipments,
surface need to be safe for all so that accidents and major injuries can get avoided.
For maintaining security in the event, it can install CC TV cameras, fire extinguishers so
that uncertainties can not harm anyone. If Marriott maintains safety and security then it will not
only protect the guest but will enhance the reputation of the firm. People will come in the hotel
regularly and it will enhance the sales and revenues (Griffith, 2010).
4.3
There are several factors which define the success of the services. Planning the event: It is the important part, before organizing the final event planning
helps to identify needs and demands of he guests. As in the wedding event some are
vegetarian, others are non vegetarian, some guests are children. So Marriott has to decide
menu according to their needs. Maintenance of quality standards: By maintaining the hygienic, security, safety
company can maintain its standards. It can attract more consumers and can enhance the
brand name of the organization (Hall, 2002). Before cooking kitchen staff need to look
upon the cleaning and proper washing so that no guest would get suffered from food
poisoning or others.
 Cost effectiveness and time management: It is essential factor which helps to make
event successful. If Marriott provide quality services within budget and within given time
then it will help to create positive image of firm in the mind of consumers. According to
the budget, it needs to select menu items so that both can get satisfied (Cen and He,
2007).
Recommendations:
 Managers are required to train its staff members more about the latest food equipments
and safety measures so that it can raise standards of services.
 Cooking tools need to be check and wash properly so that no further complication takes
place.
CONCLUSION
From the above report it can be concluded that it is necessary to analyse the needs and
demands of consumers for running operations of food and beverage smoothly. Budget, skills of

human resources, competitors are major factors which affect the menu and recipes. Marriott is
required to analyse the budget properly and has to organize event within given budget and time.
Hospitality industry needs to maintain standards of hygienic, safety and security so that no
complication takes place in the workplace.

REFERENCES
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