Food Beverage Operation Management Assignment

Food & Beverage Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Characteristics of food production and food and beverage service systems....................1
1.2 Factors affecting recipes and menu for specific systems.................................................2
1.3 Compare the cost and staffing implications for different systems...................................2
1.4 Suitability of systems for particular food and beverage outlets.......................................3
M1...........................................................................................................................................4
TASK 2............................................................................................................................................4
2.1 Use of financial statements in food and beverage operations..........................................4
2.2 Use of cost and pricing processes.....................................................................................5
2.3 Analyse the purchasing process........................................................................................6
M2...........................................................................................................................................6
D1...........................................................................................................................................7
TASK 3............................................................................................................................................7
3.1 Compile food and beverage menu for a hospitality event................................................7
3.2 The selection and suitability of recipes for menu.............................................................7
M3...........................................................................................................................................8
TASK 4............................................................................................................................................8
4.1 Plan a food and beverage service for a hospitality event within an agreed budget..........8
4.3 Factors to determine the success of the service, making recommendation for improvement
................................................................................................................................................9
D2 ........................................................................................................................................10
D3.........................................................................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
In hospitality sector, food and beverages is one of the important element which provide
better support to business organization to earn larger profitability level. For attaining better
success, it is necessary for company to serve quality products and services to its customers as per
their needs and wants (Food and beverage operations : Production and service, 2017). With the
help of this hospitality sector easily enhance their market share and achieve better success at
market place. This assignment is based on Hilton London Metropole Hotel, is a 4 star hotel
which provide better quality services to its customers as per their needs and wants. Along with
this, firm consider customers needs and wants their menu with the aim of providing quality
services to them in order to attaining their better satisfaction. This report, discussed about
characteristics of food products and its system to improve products quality for their customers. In
addition of this, research also include factors which directly affect the menu and recipes. Usage
of financial statement is also discussed here. Along with these recommendation also mentioned
in this project which may leads in improving the product quality.
TASK 1
1.1 Characteristics of food production and food and beverage service systems
Food manufacturing system have different numbers of system methods which assist in making
their operations of enterprise more effectively at each resort or hotel. Hilton London Metropole
Hotel is using this concept for serving as well as making managers services and their products to
their customers which are discussed below in detail: Traditional: As per the process of this system, eatables products are made within kitchen
as well as held for a short period of time till the time of serving arrivals. This procedure
sort is followed at various shops such as vegetables, butcher etc. which are adopting these
methodology for making a dishes of foods. Centralised: As per this concept, manufacturing is not linked directly with the services
which are given by a person who is giving services. Food are made as well as delivering
to different areas of services (Davis and et. al., 2013).
 Cook chill process: In this context, food are made as well as keep them in lower degree
of temperature so that all important ingredients should not get waste along with that at a
serving time to their guests is again heated and served to their customers.
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This concept is beverages and food services system which is divided into different numbers of
approaches. Providing of various services and products segments are given to their customers are
as follows: Table service: These services involve food serve as well as plate serve to their consumers
at a laid table.
 Self services: In this services sort involve different forms of counter or life buffet.
Customers have to do self service as they can take want they want to eat.
1.2 Factors affecting recipes and menu for specific systems
An company have to include certain factors before making their restaurant menu card. All
these factors are very useful according to their consumers choices as well as their demands
(Mahalik and Nambiar, 2010). Hilton London Metropole Hotel arrange the fair of summers for
this they have to set cost of their goods are discussed below: Customers spending power: Main things are undertaken into account is how much
customers are able to pay for their products. As managers of organisation firstly find out
all kinds of groups which are ready to spend during vacations. Thus, they have to set
price within the menu as per them. Food manufacturing cost: Therefore, management have to utilize another important
steps which is manufacturing cost. If they fix the resort price of goods them produce
value which lead to undergo higher loss.
 Resort location: Another important step while making the recipes as well as menu cards
are located. Like Hilton London Metropole Hotel is near to city therefore, they dont have
to involve sea food dishes their.
All these are some of important factors which affect their rates as well as menu cards.
Hilton London Metropole Hotel have to involve them in mind along with its consideration while
making a proper decisions.
1.3 Compare the cost and staffing implications for different systems
Employing a right people for a right job and minimising cost are the most significant
decisions which an company have to undertaken into account (Massoud and et. al., 2010). If they
get fail in doing such type of things they to bear a manufacturing of products in lower quality as
well as lower level of consumers satisfaction.
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