logo

Food and Beverage Operations Management - Assignment

   

Added on  2020-01-21

14 Pages4149 Words176 Views
FOOD & BEVERAGE OPERATIONSMANAGEMENT
Food and Beverage Operations Management - Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31.1................................................................................................................................................31.2................................................................................................................................................41.3................................................................................................................................................51.4................................................................................................................................................6TASK 2............................................................................................................................................62.1................................................................................................................................................62.2 ...............................................................................................................................................72.3................................................................................................................................................8TASK 3............................................................................................................................................83.1................................................................................................................................................83.2..............................................................................................................................................10TASK 4..........................................................................................................................................104.1..............................................................................................................................................104.2..............................................................................................................................................114.3..............................................................................................................................................11CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................13
Food and Beverage Operations Management - Assignment_2
INTRODUCTIONHospitality industry is one of the great source of economic development in UK. Hotelsans resorts are paying close attention on operation and production of food and beverages tosatisfy their consumers and to attract them towards the organization. It is the responsibility ofmanagement to offer quality food and services to customers. For the present report Marriott hotelis being taken into account, it is an international brand and provides quality food and beveragesto its guests (Burger, 2014).Current assignment will discuss the characteristics of foodproduction and beverages service systems. Several factors which affect recipes and menu will becovered in this study. Report will evaluate the factors to determine the success of the service andit will provide some recommendations for the improvement in existing system. In addition tothis, Financial control system used in food and beverage operations will be illustrated in thisassignment.TASK 11.1The term food production is related with the purchasing of raw material, cleaning ofkitchen, cooking, preparing food and storing of substance. Production and beverages are singledelivery system, different consumers have different needs some like seasonable foods but otherlike non vegetarian (Farber, Crichton and Snyder, 2014). Perish ability of nutrient must beconsidered, storing temperature needs to accurate so that material can keep safe for longerperiod. Thee should be timely changes in the menu so that more consumers can get attractedtowards the organization. Beverages are liquid drinks which includes alcoholic and non alcoholicdrinks. Thee are few methods of cooking and services such as conventional, convenience,centralized, cook-chill, cook- freeze, self service, buffet system, table services, cafeteria systemmethods. All have unique characteristics such as in buffet matter is served in long table andcustomer can choose it and take it according to their choice. In table services waiters serve thenutrient on the table of guests. Cook freeze method is that in which food is stored at -18c orbelow temperature to keep it fresh (Griffith, 2010).
Food and Beverage Operations Management - Assignment_3
1.2There are several factors which affect the choice of menu and recipes for specificproduction and service system, these include budget of hotel, ability of kitchen staff, cookingtiming, needs and demands of guests of Marriott hotel. Description of several factors are asbelow:Budget of resort and hotel:Financial condition is the major element which affect the choice of menu and recipes. If ahotel is having good economic condition then it will be able to provide variety of services to itsclients 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 issufficient 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 itsdecoration 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 knowledgeand experience then they will be able to make other's mind positive for the food. Skilled staffmembers 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 ofproduction. If production cost is higher than profit then it may give loss to the Marriott hotel sothis factor effect menu and recipes. If it is high then management will not be able to providewide range of meals to clients.Competitive environment:It is major factor which affect the choice of menuand recipes, hospitality industry is too wide it has many competitors. Hilton is the majorcompetitor of Marriott hotel (Brownell and et. al, 2009). Marriott has to observe the activitiesand 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 someare vegetarian so according to their desires, they have to prepare their menu and recipes.
Food and Beverage Operations Management - Assignment_4

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
6182 FOOD AND BEVERAGE
|20
|1247
|433

Characteristics of Food Production and Service Systems - Desklib
|12
|856
|407

Types of Food Production and Service Systems in Food and Beverage Industry
|17
|767
|439

Food and Beverage Operations Management - Report
|10
|2701
|61

Food and Beverage Operations : Report
|17
|5976
|3705

Food and Beverage Operations in Hospitality Management
|13
|5156
|285