Food Beverage Operations Management

Food Beverage Operations Management
Part A

Content
• Introduction.
• Characteristics of food production and food and beverages production system
• Factors affecting recipes and menus for specific system
• Comparison between cost and various staffing implications for different system
• Suitability of those system for particular outlet
• Use of costing and pricing process
• Compile a food and beverage menu for hospitality event.
• Justification of selection of menu
• Plan a food and beverages service for hospitality business in a budget
• Implementation of planned services
• References

Introduction
In an hospitality industry, management have to show more concern on
their food and beverages which are provided by them. They pay their
maximum attention towards this concept because it is an essential thing
from which they can generate more and more revenue.

1.1 Characteristics of food production and food and beverages
production system
Food production system have various number of system approaches
which help in making this operation effective at any hotel or resort.
Valentine park can use this concept for making and serving superior
services to their guest which are as follow:
• Traditional
• Centralised
• Cook chill process
Different services that are provided to their guest as-
• Table service
• Self service