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Food & Beverage Operations Management : Assignment

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Added on  2020-07-22

Food & Beverage Operations Management : Assignment

   Added on 2020-07-22

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FOOD & BEVERAGEOPERATIONS MANAGEMENT
Food & Beverage Operations Management : Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P 1.1. Examine and discuss the characteristics of a range of food production systems andvarious food and beverage services ............................................................................................1P 1.2 Discuss the factors affecting recipes and menu for specific system .................................2P 1.3 Compare the cost and staffing implications for different systems.....................................2P 1.4 Sustainability of system for particular food and beverage outlets.....................................3TASK 2............................................................................................................................................4P 2.1 Discuss the use of financial statements in food and beverage operations.........................4P 2.2 Demonstrate the use of cost and pricing processes............................................................4P 2.3 Analysing the purchasing process......................................................................................5TASK 3............................................................................................................................................6P 3.1 Compile food and beverage menu for Stoke Park Hotel event..........................................6P 3.2 Justify the selection and suitability of recipes for menu....................................................8TASK 4............................................................................................................................................9P 4.1 Plan a food and beverage service for Stoke Park Hotel event within an agreed budget....9P 4.2 Implement the planned service maintaining standards of quality and health, safety andsecurity........................................................................................................................................9P 4.3 Evaluate factors to determine the success of the service, making recommendation forimprovement.............................................................................................................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................12
Food & Beverage Operations Management : Assignment_2
INTRODUCTIONFood and safety are one of the essential tools that can be utilised by its professionals inorder to maintain foods services and quality. In present study will be discussed on Stoke ParkHotel, which is UK based one of the largest luxury hotel.Moreover, this investigation will bediscuss about use of cost, pricing and purchasing process in the hotel. This report will bereviewed about planning of a food and beverage services for a hospitality event within a plannedbudget. Beside from it, the report also would be discussed about proper recommendation onimprovement of the quality of the food products and services in the hotel.TASK 1P 1.1. Examine and discuss the characteristics of a range of food production systems and variousfood and beverage services Working as a catering manager in Stoke Park Hotel in UK, I have discovered many of thefood 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 qualityof food services according to customer's preferences (Asaolu, Agorzie and Unam, 2012). Allfood and beverage services provided by company must be maintaining quality and hygienic foodwhich makes a positive impact on customer's health. Being catering manager in the hotel, foodand raw material quality must be maintained at standard level of organisation which makes adirect impact upon existing customers of the hotel. Different types of characteristics andingredients are included in a range of western foods which contain high protein and carbohydratewhich is beneficial for people's health. Centralised and respective manner is utilised by management team of the hotel to servingtheir food from kitchen. Range of different-different process are included for specific types offoods which has demand most by consumers (Borges Lopes, Freitas and Sousa, 2015). Inaddition, 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 whichinfluences its customer more to use of hotel's food services again and again. The hotel alsofurnish bar services in systematic arrangements so that make them feel comfortable anddelighted. All food and catering facilities has been arranged by its manager in respective formwhich boost up its quality and goodwill in industry at top level.1
Food & Beverage Operations Management : Assignment_3
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 byrestaurant's professionals of Stoke Park Hotel. It is very much essential to consider the factorinvolving in the preparation of menu and recipes as the factors that may influence its customermore to buying specific types of food offering. Peoples of UK, mostly likes western foods whichhas demand most in food industry (Brotherton, ed., 2012). Most of the foods which has highdemand 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 ofrestaurant which attract its customer most to making choice of these meals. Western peoplesmostly like having chicken and fast foods, so all these types of delicious foods must be includedinto menu and recipe list of food facilities.Size of family: Size of family makes great impact upon consumption of foods andchoices of variety of different-different types of foods by consumers. Mostly arriving customer'sof Stoke Park Hotel are small and medium families who likes non-veg foods most of them. Smalland medium types of families demands for variety of delicious western foods and in family allhave different kinds of preference food choices, which influences its food consumption more9Bujisic, Hutchinson and Bilgihan, 2014).Food availability: Numbers of different kinds of food offerings are being provided byrestaurant team. So consumer'\s have multiple choice to selection of their preferred foods andbeverage products. Presenting availability of foods impacting its customer's effectively tomaking choice of liked foods as per consumer's preferences. P 1.3 Compare the cost and staffing implications for different systemsProvision of food services are demanded for highly influenced staff of the company.Therefore, the company require to highly experienced human resources to completion of eachfoods services and production tasks in restaurant in respective manner. Numbers of catering andchefs or management department is necessary for completion of food's making and servingpractices within restaurant effectively (Dopson and Hayes, 2015). Communication level of itsstaff's must be impressive in order to communicate with consumer's in restaurant in efficientways. Perfect communication system between customers and staff can boost up sales ofrestaurant. HRM department of Stoke Park Hotel is responsible for hiring highly efficient stafffor the restaurant to execution of each food production and serving tasks in significant manner.2
Food & Beverage Operations Management : Assignment_4

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