Effective Factors of Restaurant Business Operations

The assignment discusses the importance of effective factors such as recipe and menu in restaurant business operations. It highlights the significance of using financial statements to manage food and beverage operations and the application of cost and pricing processes to improve profitability. The document also explores the relevance of lean manufacturing tools, revenue management, and sustainability practices in the industry.

FOOD & BEVERAGE
OPERATIONS MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P 1.1. Examine and discuss the characteristics of a range of food production systems and
various food and beverage services ............................................................................................1
P 1.2 Discuss the factors affecting recipes and menu for specific system .................................2
P 1.3 Compare the cost and staffing implications for different systems.....................................2
P 1.4 Sustainability of system for particular food and beverage outlets.....................................3
TASK 2............................................................................................................................................4
P 2.1 Discuss the use of financial statements in food and beverage operations.........................4
P 2.2 Demonstrate the use of cost and pricing processes............................................................4
P 2.3 Analysing the purchasing process......................................................................................5
TASK 3............................................................................................................................................6
P 3.1 Compile food and beverage menu for Stoke Park Hotel event..........................................6
P 3.2 Justify the selection and suitability of recipes for menu....................................................8
TASK 4............................................................................................................................................9
P 4.1 Plan a food and beverage service for Stoke Park Hotel event within an agreed budget....9
P 4.2 Implement the planned service maintaining standards of quality and health, safety and
security........................................................................................................................................9
P 4.3 Evaluate factors to determine the success of the service, making recommendation for
improvement.............................................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Food and safety are one of the essential tools that can be utilised by its professionals in
order to maintain foods services and quality. In present study will be discussed on Stoke Park
Hotel, which is UK based one of the largest luxury hotel. Moreover, this investigation will be
discuss about use of cost, pricing and purchasing process in the hotel. This report will be
reviewed about planning of a food and beverage services for a hospitality event within a planned
budget. Beside from it, the report also would be discussed about proper recommendation on
improvement of the quality of the food products and services in the hotel.
TASK 1
P 1.1. Examine and discuss the characteristics of a range of food production systems and various
food and beverage services
Working as a catering manager in Stoke Park Hotel in UK, I have discovered many of the
food and safety production and services and also experienced their effectiveness within business.
Variety of food services are being offered by the hotel in its restaurant section to deliver quality
of food services according to customer's preferences (Asaolu, Agorzie and Unam, 2012). All
food and beverage services provided by company must be maintaining quality and hygienic food
which makes a positive impact on customer's health. Being catering manager in the hotel, food
and raw material quality must be maintained at standard level of organisation which makes a
direct impact upon existing customers of the hotel. Different types of characteristics and
ingredients are included in a range of western foods which contain high protein and carbohydrate
which is beneficial for people's health.
Centralised and respective manner is utilised by management team of the hotel to serving
their food from kitchen. Range of different-different process are included for specific types of
foods which has demand most by consumers (Borges Lopes, Freitas and Sousa, 2015). In
addition, variety of food and beverage facilities is being delivered by its professionals which is,
in table services, food is served on the table by waiter or waitress in unique manner which
influences its customer more to use of hotel's food services again and again. The hotel also
furnish bar services in systematic arrangements so that make them feel comfortable and
delighted. All food and catering facilities has been arranged by its manager in respective form
which boost up its quality and goodwill in industry at top level.
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P 1.2 Discuss the factors affecting recipes and menu for specific system
Numbers of different kinds of food and beverage services are being offered by
restaurant's professionals of Stoke Park Hotel. It is very much essential to consider the factor
involving in the preparation of menu and recipes as the factors that may influence its customer
more to buying specific types of food offering. Peoples of UK, mostly likes western foods which
has demand most in food industry (Brotherton, ed., 2012). Most of the foods which has high
demand in restaurant which is, Grilled chicken, Chicken stir-fry, Coconut chicken and rise,
Quick chicken curry, soups and fast food etc. so all these must be added into menu list of
restaurant which attract its customer most to making choice of these meals. Western peoples
mostly like having chicken and fast foods, so all these types of delicious foods must be included
into menu and recipe list of food facilities.
Size of family: Size of family makes great impact upon consumption of foods and
choices of variety of different-different types of foods by consumers. Mostly arriving customer's
of Stoke Park Hotel are small and medium families who likes non-veg foods most of them. Small
and medium types of families demands for variety of delicious western foods and in family all
have different kinds of preference food choices, which influences its food consumption more
9Bujisic, Hutchinson and Bilgihan, 2014).
Food availability: Numbers of different kinds of food offerings are being provided by
restaurant team. So consumer'\s have multiple choice to selection of their preferred foods and
beverage products. Presenting availability of foods impacting its customer's effectively to
making choice of liked foods as per consumer's preferences.
P 1.3 Compare the cost and staffing implications for different systems
Provision of food services are demanded for highly influenced staff of the company.
Therefore, the company require to highly experienced human resources to completion of each
foods services and production tasks in restaurant in respective manner. Numbers of catering and
chefs or management department is necessary for completion of food's making and serving
practices within restaurant effectively (Dopson and Hayes, 2015). Communication level of its
staff's must be impressive in order to communicate with consumer's in restaurant in efficient
ways. Perfect communication system between customers and staff can boost up sales of
restaurant. HRM department of Stoke Park Hotel is responsible for hiring highly efficient staff
for the restaurant to execution of each food production and serving tasks in significant manner.
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Existing staff of the restaurant must be highly efficient in terms of making delicious westerns
foods and has experienced about all ingredients which is needed for preparation of all kinds of
foods which is added into menu list 9Gibson, 2012). Highly qualified staff can improve the sales
techniques and invention of new foods which can raise up sales of business. In addition,
Management of restaurant must ensure that, all staff are doing their duty as per job
responsibilities and helping properly to completion of business functionalities in effective ways.
In UK, industries are focusing on improvement in skills and knowledge of their existing
staffs by conducting training and development program at workplace. Staffing must be improved
their experiences and skills by adopting innovative approaches to impress its customer and
encourage them to having serving of restaurant again and again. Efficiently trained staffs can
improve the productivity and profitability level of the business in industry.
P 1.4 Sustainability of system for particular food and beverage outlets
There are different kinds of restaurant organisation operating which is following unique
manner to preparation and serving of foods to customer in unique manner which influence its
customer more. In case of Stoke Park Hotel, in restaurant section of the hotel, two different kinds
of foods services are being offered to consumers. In this context, they are following two different
kinds of processes for the execution of food services in restaurant. Food delivery process must be
effective which makes a positive impact upon customer perception towards organisational image
and goodwill in the market.
In case of provision of food products, self-services and counter facilities; both are being
utilised by restaurant at workplace to offer food to maintain environment of restaurant with a
systematic approach. Buffet method is one of the best approaches to deliver food to customers
which is being utilised by management department of restaurant (Legrand, Chen and Sloan,
2013). It is also another part of self-services which enable consumers to have preferred food in
restaurant and also make interaction with chefs and staffs of the restaurant to furnish their
valuable feedback to management team of restaurant to improve their services. In case of
beverage services, customers have been offered to take token to selection of preferred beverage
products, so they will be able to purchase their beverage products.
Apart from that, another serving techniques which is being utilised by restaurant
management which is, serving in table and plat services. The restaurant teams are offering
delivering food and beverage services in impressive presenting ways which influence its
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customers to provide quality food to customers. With the help of above discussed techniques,
Stoke Park Hotel's restaurant department can make positive influence upon its customers.
TASK 2
P 2.1 Discuss the use of financial statements in food and beverage operations
Preparation of financial statements within business plays a vital role in terms of
examining the financial gains and expenses of business. In context of Stoke Park Hotel, its
financial manager requires using some essential financial statements approaches in order to
measure financial gain of the business in particular time duration. Some of the most important
financial statements in the food and beverage provision include:
Dish costing sheet: Stoke Park Hotel's restaurant management can prepare a dish costing
sheet which must be specific and all foods and beverage facilities being offered by restaurant.
Number of dishes are included in the menu list of restaurant which must be given with a
particular price tag on each one of them (Lehtinen, 2012). Selling quantity list must be prepared
by restaurant financial officers by computing all token which have been sold by the restaurant
body. Dish costing sheet provides accurate volume of sold dishes which has been sold by
restaurant on monthly basis. So, particular costing of all sold dishes can be examined by the
financial manager by preparing this sheet in restaurant.
Cost statements: Formation of cost statements is also a necessary section which must be
undertaken by financial officers of restaurant to compute all costing which has been made during
specific time duration by offering services. Number of operational and staffing expenses are
being generated in restaurant while completion of various business functionalities in restaurant.
Cost statements provide valuable information about particular amount of costing which has
occurred in restaurant in determined time period. So, manager of department can identify the
volume of profitability and losses of business.
P 2.2 Demonstrate the use of cost and pricing processes
Uses of pricing and costing play important role in terms of examining the profitability
and financial gain of the business. Demonstration of use of costing and pricing process in Stoke
Park Hotel is as follows:
Uses of pricing:Different types of pricing method is being utilised by the restaurant
professionals of the hotel to evaluate the rate of expenses and financial gain within business.
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Dishes of various foods services must be specified by management department of restaurant to
knowing about profitability level of restaurant. In menu bar, all foods and beverage serving
offering by the company must be given proper pricing to them, by which its customer can pre-
examine overall expenses of customer by purchasing their selected foods. In order to examine
profitability of business, its professionals require offer discount rate in proper proportion in term
of provide less pricing of foods and beverage products (Mok, Sparks and Kadampully, 2013).
Numbers of techniques can be adopted by professionals of restaurant to improve performance
level of its business. The approaches of menu pricing must follow from the outline of the basic
policies and form the determined department profit target. Pricing tag on all dishes and beverage
products can provide effective volume to its customers to identify their expenses on specific
types of foods services.
Uses of costing: Variety of costing approaches are presented here which can be used by
restaurant of the hotel to examine overall profitability level of firm. Financial manager of the
restaurant can use of direct, variable and other costing approaches to examine the profit margin
of business by serving their food and beverage services. Numbers of indirect costing included
into restaurant business which many be related to raw material and production process of the
restaurant as well (Orozco, Tarhini and Tarhini, 2015). Apart from it, some other fixed costings
are also associated with the restaurant, which influences the costing rate of the business in
industry that might be associated with its meal products. Several types of ingredients are using
by chefs while making food products so they can include ingredients and beverage costing to
computing their profit margin in business.
P 2.3 Analysing the purchasing process
By Stoke Park Hotel's restaurant, its management department are using specific types of
purchasing process in terms of serving their offering foods in respective manner. The most of the
foods are offered by restaurant which is, Grilled chicken, Chicken stir-fry, Coconut chicken and
rise, Quick chicken curry, soups and fast food etc. effective purchasing process can increase the
sales level and performance effectiveness of business. In order to delivering selected meals and
beverage products to its customers, its professionals require following up respective purchasing
process.
Ordering: Specific types of ordering system can be applied by restaurant professionals in
terns of serving and delivering foods in unique form. In case of taking order from customers,
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customers are required to taking token from sales counter and another method of taking order
which is, waiter can directly interact with customer to taking orders from customers. It assists
restaurant department to understand the needs and demands of consumers.
Delivering: Delivering also must be attractive and unique which attract its customers
more to having and receiving meals from caterers (Ozdemir and Caliskan, 2014). The
restaurant's caters will convey prepared foods to customer's table in plat and it must be well
decorated. Unique serving method makes foods more delicious and yummy for customers. So it
created effective perception of customers towards organisation.
Checking: before delivering ordered foods and beverage products, its quality department
ensure that, prepared meals such as, Grilled chicken, Chicken stir-fry, Coconut chicken and rise
etc. will be forward further for checking purpose by its quality team. After, completion of check
in process of order meals. It will be sent further for serving.
Serving: Food serving process must be effective which influence its customer in positive
ways and create more impressive values for the organisation within customer's mind. Serving
system must be attractive and it enables organisation to increase its goodwill in current
marketplace. Unique services method can attract its customer more.
TASK 3
P 3.1 Compile food and beverage menu for Stoke Park Hotel event
In order to organise a business party event at Stoke Park Hotel, its professionals require
making proper planning for the event and its essential activities which would be executed in
program. Management department of the hotel require using event management techniques to
arrange resources needed for organising business event party in the hotel (Pullman and Wu,
2012). In terms of preparation of planning of event, management department of the hotel require
adding up all preferred food and beverage products and services which can be utilised by invited
peoples most. Some kinds also might be involved in the event, so as per their preferences, child
preferred foods also required to add up within menu list of the hotel. In the event party, 30
peoples are expected to be invited and expenses of the all guest's food and beverage products will
be 960 Euros. So all of they have classified in the event as per their caters in proper manner.
The following procedure are included in the menu base which is showing as below:
 Start-ups,
 menu-course,
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 sweet dish/desserts,
 Beverage drinks.
Before serving main course in the event, the offers soft drinks and juice and hard drinks at initial
stage of the event so that along after the main course in the hotel.
Service name Foods and beverage products
Starters
Bacon and cheese croquettes
Classic canape trio
kakori kababs
stir fried chili chicken
Tangri kababs
Main course
Fgvdf
Chicken burger
Club Sandwiches
Panacakes
Veg. Schezwan sauce
Fried Rice
Cheese balls
Grilled chicken,
Chicken stir-fry,
Coconut chicken and rise,
Quick chicken curry,
Soups and fast food
Sweet Dishes/Desserts
Chocolate brownie
Fruit Cake
Ice Cream
Juices
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Drinks
Colas and Lemonade
Soft drinks
P 3.2 Justify the selection and suitability of recipes for menu
From the above men, the planning of serving foods must be formulated in respective
manner as per clients' choice and recipe of foods and beverage products must be formulated as
per client's demand. Variety of foods and beverage products has been included into menu bar of
the events in which all categories peoples will be included into it. So as per predetermined
planing, all foods and beverage products will be served in the business event as per
predetermined planning of the event (Rosli and Sidek, 2013). So it can examine that, numbers of
issues can be seen by management department of restaurant, so they must need to have pre-
preparation of planning to execution of each practices of event within respective manner. In was
difficult task for management team for selection of appropriate food and beverage production as
per its customer's need. In which, some unique foods and beverage products can be adopted
which influence its customer more in order to generating high range of satisfaction level in
industry.
 Standard food,
 Recipe accessibilities of necessary components
 Seasonal elements,
 Price of ingredients,
 Storage aspects,
The organisation professionals have major task to arrange proper resources of its
customer in unique manner. Business man's demanding for proper unique products and drink
products which is totally different from existing products of restaurant 9Walker and Walker, J.
2016). In addition, mostly old calls people demanding for light weigh foods which contain low
level of proteins. In event, may be some people may be addicted to having drink, so they are
required to arrange alcohol products for them. Apart from it, some children might be come in the
part which can also demand for unique fast food products. So as per its demand, all ingredients
can be added into sufficient form so that as per guests demands all products and services will be
arranged by management team of the organisation.
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TASK 4
P 4.1 Plan a food and beverage service for Stoke Park Hotel event within an agreed budget
Table services: In order to conduct a business party, Stoke Park Hotel's restaurant
management department can use of some essential ingredients at workplace in order to utilisation
of foods and beverage services in the business in sufficient form. Table services will be provided
by the event manager in effective form, in which catering executives would tend to serve ordered
food services to table to customers.
Self-services: In context of dinner in party, the buffet approaches will be utilised by
management department of the restaurant to execution of serving facilities in the event perfectly.
Self-services also may be implemented by its professionals in order to serve ordered food and
beverage products to customers (Salem, Jones and Morgan, 2012). Customers tent to use of self-
service in order to getting foods from its services stores. Peoples of event will be get the meal by
using self-service, which will reduce to extra expenses of event on serving foods.
Single point services: Drinking and food services will be utilised within the single point
services. Single point facilities offers essential facilities to provision of foods in single counter in
program. Peoples are required t get their drink to reaching on the single point store. These
techniques also can reduce the over costing which may incur in the selected event.
P 4.2 Implement the planned service maintaining standards of quality and health, safety and
security
The management department of restaurant also required to maintain quality of their foods
products and services which is being offered in the events of business. Its professionals required
to utilisation of the Hazard Analysis and Critical Control Points in order to check out to level of
quality foods products of restaurant.
The Stoke Park Hotel menu planning strategy:
The quality standard: The hotel is well-known for serving quality and variety of foods
and beverage products in the restaurant. So its manager require ensuring that, while serving
variety of foods in events, its professionals require using of quality of ingredients within existing
food products which will be served in the event (Vogel, Papathanassis and Wolber, 2012). In
addition, while making the foods and beverage products by its chefs, they have to ensure that,
well temperature has been maintained by them during preparation of meals. It enables foods to
maintain quality and standard of the restaurant.
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Health ans safety: In order to serving quality of foods, all types of foods must be at the
standard level of restaurant which contain quality of protein and ingredients which may prove
healthier for business (Talib, Ali and Idris, 2013). It can be said that, while serving foods in the
restaurant by caters of the organisation, they must ensure that, all foods must be fresh and
hygiene that contain high level of proteins. So meals served by organisation must be healthier for
its customer to gaining sufficient range of goodwill in marketplaces. Event environment also
must be hygiene which convey healthier environment for its customers in respective manner.
Numbers of challenges can be faced by its professionals while serving quality of foods and
beverage products. So they require ensuring that, served foods must maintain quality and contain
protein.
P 4.3 Evaluate factors to determine the success of the service, making recommendation for
improvement
Customer services: Effective customer services provided by the organisation can impact
on performance and valuation of the business in industry. Provided customer services by Stoke
Park Hotel must be effective in terms of boosting up customer satisfaction level in marketplace.
So it can be said that, numbers of issues can be seen in order to maintain customer's satisfaction
level in business. Th restaurant business management department require using customer's
listening approaches in terms to identify the exact needs of its customers in industry to maintain
its foods facilities in business environment. So in order to maintain customer satisfaction level,.
Its management department require making betterment within existing food and beverage
services of the business in order to maintain satisfaction level of its existing customers in current
marketplace.
Advertising: Having proper advertising approach also can be effective for the restaurant
business. With the help of effective advertising approaches, its customer will be able to know
about its new offering and vouchers of the business to maintain sufficient form of the services.
CONCLUSION
From the entire investigation, it is concluded that, Stoke Park Hotel require using of
effective services in the business environment to maintain quality of their food and beverage
products in restaurant. There are some effective factors of recipe and menu which can affect the
specific system of the restaurant business. Apart from it, the assignment also concludes about the
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use of financial statements in food and beverage operations and the use of cost and pricing
processes in order to improvement within existing services of the business.
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Salem, G., Jones, E. and Morgan, N., 2012. An overview of events management. Festival and
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