Analysis of Food Science and Technology Assignments

This assignment involves analyzing a collection of research papers and articles related to food science and technology. The provided documents cover various topics such as environmental management systems in the food industry, lean operations in manufacturing, food and beverage taxes, labeling and choice architecture interventions, fast-food consumption among children, and more. The summary will require identifying key concepts, trends, and initiatives discussed in these papers and presenting them in a clear and concise manner.

Food & Beverage Operations
Management

Table of Contents
Food & Beverage Operations Management.....................................................................................1
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........................................3
1.4 Suitability of systems for particular food and beverage outlets............................................3
TASK 2............................................................................................................................................4
2.1 Use of financial statements in food and beverage operations...............................................4
2.2 Demonstrate the use of cost and pricing processes...............................................................4
2.3 Analyse the purchasing process............................................................................................5
TASK 3............................................................................................................................................5
3.1 Compile food and beverage menu for a hospitality event.....................................................5
3.2 Justify the selection and suitability of recipes for menu.......................................................7
TASK 4............................................................................................................................................8
4.1 Plan a food and beverage service with budget......................................................................8
4.2 Standards of quality hospitality events and health, safety and security................................8
4.3 Factors to determine the success of the service....................................................................8
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................10

INTRODUCTION
Food and beverages are the most significant elements in hospitality industry in fact they
can be refer as compliments of each other which offers a wide scope to make earn good profits
with the excellence and quality. Marriott Hotels & Resorts is chain of five star hotels across the
world which offers a quality food to their guests. In this report the food and beverages operation
management will be covered including characteristics, recipe and menu for specific systems, cost
and staffing implications, suitability of systems, finance, cost and pricing, selection and
suitability of menu, plan for food and beverages, maintenance standards, success factors.
Marriott Hotels & Resorts is a flagship of Marriott International which is an American
multinational diversified hospitality company which manages and franchises a broad range of
hotels and lodging facilities. It was founded by J. Willard Marriott and Alice Marriott almost 91
years ago in the year 1927. In present time the the organization owned more than 6500
properties in 127 countries including United Kingdom (Davisand et. al., 2013).
TASK 1
1.1 Characteristics of food production and food and beverage service systems
As being a catering catering manager of Marriott Hotels & Resort one should observe the
safety production and services. There are so many food producers who experiments with their
food products and delivers an outstanding new innovative item. The food and beverages
comprises of various activities which are involve in the food production. The hotel and catering
services are categorized according to their size and function in the industry with their diverse
nature (Mahalik and Nambiar, 2010). The food production system of the Marriott Hotels and
Resorts evaluated on the behalf of its best quality food services with the selection of ingredients
and seasonal nutrition and quality food products. The hotel should be concentrated towards the
safety and quality of of eatery items and therefore, the food production system must consists of
following characteristics such as – it has a major contribution towards the economy of the
country, it also promotes a diverse food culture because there are various kind of food habits in
distinct regions of the country they have some kind of speciality in their food. As there are many
states in a country but they all are diverse like there are some particular kind of food which is
related to that area only because of reason like like the weather condition, farming soil and
other kind of natural effects. This diversification is promoted on the hospitality industry as it
provides these small things at one place. It provides a delight to the customers with saviour
cuisine and fulfils their needs by offering them a pleasure of food that aid to satisfy their
requirements. The world dis revolving because there is nothing which stays permanent but that is
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the reason of innovation and that is for food industry too. It never sustains on place because the
customer also need a better flavour which can give guests a new taste to please their demands as
food taste is dynamic and keep changing. The demands are kinetics that make one to able to put
more efforts to serve a better quality and tastes with a new extinguish dish items (Massoud and
et. al., 2010).
There are several kind of food and beverages services systems like traditional service,
table service, assisted service system, family service, silver service, single point service system,
and so on. For example, the assisted service system offers a comfort to the guest through serving
a part of the food and rest leave it to the choice of clients as this make more comfortable for
selection and it is also cost effective for the hotel cause there is no need to manpower.
1.2 Factors affecting recipes and menu for specific systems
Marriott Hotels and Resorts offers a huge variety of food choices in menu and the
production systems. It consists of a large range of ingredients and additional products in its food
production, there are various services which are opted by the hotel according to the customer
preferences. Before any food item is produced and served to the guests a menu takes a place to
select a their choice of food and they can order any kind of delight. When it comes to prepare
menu and recipes then there are some factors that impacts on the menu planning that can include
such aspects -
Financial resources – As financial resources are required to provide the eatery which are
mentioned in the menu as Marriott is a big brand that can offers a lavish relishes cause it has a
huge pool of finance. But the small or medium scale restaurants may don't have the enough
resource to arrange the ingredients for the cuisine that are entitled in the menu.
Nature of the restaurants - There are different nature of restaurants as some of them
are offering only French or Italian cuisine so they only include that particular food. There are
some restaurants which offers multi cuisine food and Marriott is one of them. It is for them to
establish a variety food (Slack, Chambers and Johnston, 2010).
Skilled chef – There are some dishes which need to cooked by the special and
experienced chef for that there is a need of staff who excels in cooking for specific dish.
Competitive environment - There is a huge competitive market that forces a hotel to
innovate and explore more. If Marriott fails to innovate then it would no longer to be a last
destination for the food lovers as it would lost the reputation among the clients just like it may
losses its tastes. So one should try to evolve the new experiments to sustain in the market and
include the delights in the menu and analyse what can make its menu different from others.
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1.3 Compare the cost and staffing implications for different systems
The food services are highly equipped with the staff and therefore, Marriott is concerned
about the human resources cause they are experienced, knowledgeable and skilled who can run
the entire processes of the hotel. The staff of the hotel and resort are the face of the organization
that directly communicate with the customers in order to serve them the eminent services (Taj
and Morosan, 2011). When the staff establishes a direct communication with the customers the
guests would be influence by the behaviour and presentation skills. The staff is always required
to assist the clients with the polite behaviour cause that is also wished by the guests. The perfect
communication between the staff and guests develops a relationship between the organization
and clients cause the well behaved loyal employees put their efforts to increase the hotel sales.
The HR manager recruits the hotel staff with such niche and they also have responsibility to
recruit qualitative staff, maintain a coordination among the staff members so that they also get a
satisfied environment in which they are working. Staffing is the major segment which needed to
be focused cause it also take an advantage in competitive environment to reach out to the
maximum customers.
Cost is the amount which needed to be invest in the initial stage before starting the
services and that reflects in the profit margins. An investment is needed to make a service
effective and in the hospitality industry there are several things which supports to maintain the
operations of the hotel including the food productions. The cost requires in food production in
order to appointing the staff as chefs, purchasing raw material, equipments, etc., but all of this is
can be framed with a proper budget so that there will be no wastage of finance. The budget
manages and controls the activity of the food production in systematic manner so that the work
flow can be control in an appropriate way. The cost is been considered in the entire process as
which system or service implication would provide the benefits to the hotels and it will be return
in the form of revenues.
1.4 Suitability of systems for particular food and beverage outlets
There are different types of organizations in hospitality industry and they offers versatile
food service system to the customers. In present scenario maximum hotels and restaurants are
offering buffet system. Marriott hotels and resort is offering buffet or counter service system.
There is a party or a business conference is organizing in the hotel the guest would be
comfortable for decision making. A buffet counter consists of a few limited dishes or beverages
and are invited to self – service this will make them able to identify their needs and wishes. They
can select anything from the buffet this will reduce the staff cost to serve on table as there is a
high need for the table service (Powell and et. al., 2013).
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The another suitable service system can be consider as counter where people can place
there order to the counter and get their token from there. The token will help to get their order
from the counter and they can serve their meal (Thorndike and et. al., 2012).
There are some advantages and disadvantages of both services like buffer has a fixed cost
for the party organiser as it is a fixed menu. The less need for the service cause guests are free
serve their platter. In the counter service there is not a limit a customer can select anything from
the menu and make payments for the choices. The disadvantage of the counter service is that
customer needs to wait till the order get ready.
TASK 2
2.1 Use of financial statements in food and beverage operations
The financial statements are the financial state of any organization. This is a record of
expenditure and income that is used to show the profit and loss of the company within a time
period. It analyse the the accounts one in a year and that year is known as a fiscal year. Marriott
Hotel and Resort is also maintains its records which uses to know the position of the firm against
its investment and the profit and loss on the previous year basis. It statements are classified as
balance sheet, earning statements, income statements and cash flow statements. In food and
beverages the financial statements maintains the accounts books with spending on purchasing of
raw material for the dishes, and functioning report. These reports covers all the expenses which
are made to prepare a dish and functions that are hosted and how much the amount is collected
against the investments. As these investments are also aid to fix the price of the recipes
according to the expenses on a particular dish.
2.2 Demonstrate the use of cost and pricing processes
Costing and price has the most important place in the food and beverages, the costing
includes various factors such as –
Fixed cost – Fixed cost is the cost which is fixed and cannot be altered whatever the
amount of goods produced.
Variable cost – Variable cost varies according to the output.
Direct cost - Demonstrate the use of cost and pricing processes.
Indirect cost -Direct cost is that can be completely attributed to the production of
specific goods or production.
Value added tax - Value added tax refers to the tax by which the value of the product
has been increased in each state of food production (Powell and Nguyen, 2013).
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Gross and net profit – Gross profit refers to the revenues by reducing the cost of sold
goods. Net profit is earned by all revenues minus all expenses (Davis and et. al., 2013).
In order to establish cost and pricing of the various dishes and recipes one should
understand the following terms-
 While checking the orders one should use the correct standardization method.
 Before placing any order there is a need to measure the marginal stocks.
 The prices can be modify using FIFO techniques.
 Determine the recipe before making an order
 analyse the particular dish cost before determine the over all menu rate
2.3 Analyse the purchasing process
As the purchasing process analysed it includes the acquisition of the goods and services
that are needed to achieve the objectives of the firm. The main aim of buying behaviour is:
 To reinforce the competitive arrangements of an establishment
 suitable delivery of the food
 To preserve the quality of the food
 It maintains a flow of input process like purchases of raw material to prepare a dish
 Ensuring the sufficient storage for the stuff
 holding a proper flow of productions
 Diminishes the money requisite for inventory
TASK 3
3.1 Compile food and beverage menu for a hospitality event
As there is a wedding event that must have an effective food menu planning as according
to the choices of the clients (Galbraith and Lobstein, 2013). It is wedding so there are so many
things to do, the preparation begins with :
 Preparing a guest list
 Theme
 Decoration
 Food and beverages
They all have allocated a budget according to the budget but in this report there are two
major points that needs to be focused one is the guest list and another is the food and beverages
which is going to arrange by the Marriott. The guests list includes elders, youngster, children so
the menu should be prepared according to all of them and some of them are vegan and some of
them are non – vegetarians (Slining, Mathias and Popkin, 2013). The food and beverages must
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be suit everyone cause there may be diabetics patient but they can have some items from the
pool. The should be satisfy with the planned menu and the menu can be divided into three
categories:
Appetizers/ snacks/ start-ups Main course
Sweet dish / desserts
The beverages can be soups adjoining with the appetizers, juices, cocktails, soft drinks, hard
drinks and the coffee and tea can be taken after the main course (Jung and Yoon, 2012). There is
a need to put more efforts in the menu for a wedding but below is a sample that should satisfy all
the above considerations:
Starters 1. Honey crispy potatoes
2. Cheese balls
3. Roasted Chicken
Main course 1. Chicken Burger
2. Club Sandwiches
3. Pancakes
4. Veg, Schezwan sauce
5. Fried Rice
Sweet Dishes/ Deserts 1. chocolate Brownie
2. Fruit cake
Drinks 1. Juices
2. Colas and lemonades
MENU COST SHEET
Unit name: Food and Beverage management_____________________________
Menu item:______Chicken Burger____________________________________
Portion size:___________2 per portion_________________________________
Ingredients I
n
g
r
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e
d
i
e
n
t
c
o
s
t
Item Amount Cost per unit/pack Total recipe cost
Chicken 500g £3.00 /600g £2.50
Vegetable cheese 24 tsps £ 1.09 /1kg £0.26
Beef 6 £ 0.59 /1kg £0.35
Sauces 6 tsps £0.75 sx/ 1kg £ 0.20
Rabbit with Mustard 6 tsps £ 1.50 / kg £0.09
Noodles 6 tsps £ 1.35 /5s00g £0.20
Potatoes 24 £ 0.76 / 1 kg £4.53
Frozen peas 1kg 800g £ 1.25/ 1kg £2.25
Buttermilk 5 £ 0.80 /300g £0.04
Pastry 1kg 800g £ 1.80 /500g £ 6.48
Eggs 14 £2.08/15 pack £1.91
Spices mixed 21 tsps £ 0.49 /500g £ 0.21
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Total cost
3.2 Justify the selection and suitability of recipes for menu
As the menu is prepared according to the guests and their choices the menu can be
justified now very well. The main part of the food is ingredients as well as the way in which the
food will be served. The recipes of the food can be taken as:
standard of the food
Necessary components
Seasonal components
Price of the ingredients
Storage factors
Because not only the taste but also the hygiene also matters to maintain the quality of food, as
there are so many people from the diverse background so it becomes necessary to maintain a
high level of quality (Chriqui, Pickel and Story, 2014).
TASK 4
4.1 Plan a food and beverage service with budget
There are various services which can be adopt for an event such as:
Table service : In this an area is reserved for the guests and the serving of the food and
beverages are provided at the table.
Assisted service : The visitors are help themselves in serving food and can be assist from
the waiters and waitress.
Buffet service : The customers select there choice of food from the buffet menu.
Budget for the event:
Total number of delegates : 100
approximate budget: : £ 3000.00
4.2 Standards of quality hospitality events and health, safety and security
There are various which need to take under considerations with the service plan of the
food and beverages, that are mentioned below:
Quality standard : Quality includes preparation of food and beverages, service and
production planning, setting and maintaining standards in the cooking and presentation of the
event.
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Health and safety: It is necessary to ensure that the location and equipments that are
being used in the event must be secured for everyone. Staff should be aware about the venue
risks and must be trained to cop up in accidental situations.
Security issues : There security measures should be present on the event venue so that
the guests as well as staff can stay satisfied. They can feel protected and secured (Speers, Harris
and Schwartz, 2011).
4.3 Factors to determine the success of the service
Customer service : The success of the food and services are depends on the manner in
which they are served to the guests and to attain the customer satisfaction staff must give training
for grooming.
Advertisement : Advertisement are the key elements for the promotion of Marriott hotels
among the prospectus clients (Rao and McClements, 2012).
Cost control : The cost may vary in food production according to the availability of
seasonal and non seasonal vegetables and ingredients.
Product differentiation : The unique and intense experience of the guests may depend
on the behaviour of the staff and the preparation of the items, and the differentiation can be based
on the offering prices and level of services to the guests.
CONCLUSION
As it is known that food is the basic need for people to live and this is the advantage for the
hospitality sector that most of the hotels provides food and beverages services to their clients.
The report is prepared on the Marriott hotels and resorts which includes various kind services
budget for food and beverages along with the quality standards, health and safety, security
issues.
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REFERENCES
Books and Journals
Davis, B., and et. al., 2013. Food and beverage management. Routledge.
Mahalik, N. P. and Nambiar, A. N., 2010. Trends in food packaging and manufacturing systems
and technology. Trends in food science & technology. 21(3). pp.117-128.
Massoud, M. A., and et. al., 2010. Drivers, barriers and incentives to implementing
environmental management systems in the food industry: A case of Lebanon. Journal of
Cleaner Production. 18(3). pp.200-209.
Slack, N., Chambers, S. and Johnston, R., 2010. Operations management. Pearson education.
Taj, S. and Morosan, C., 2011. The impact of lean operations on the Chinese manufacturing
performance. Journal of manufacturing technology management. 22(2). pp.223-240.
Powell, L. M. and et. al., 2013. Assessing the potential effectiveness of food and beverage taxes
and subsidies for improving public health: a systematic review of prices, demand and
body weight outcomes. Obesity reviews. 14(2). pp.110-128.
Thorndike, A. N. and et. al., 2012. A 2-phase labeling and choice architecture intervention to
improve healthy food and beverage choices. American Journal of Public Health. 102(3).
pp.527-533.
Powell, L. M. and Nguyen, B. T., 2013. Fast-food and full-service restaurant consumption
among children and adolescents: effect on energy, beverage, and nutrient intake. JAMA
pediatrics. 167(1). pp.14-20.
Davis, B. and et. al., 2013. Food and beverage management. Routledge.
Galbraith‐Emami, S. and Lobstein, T., 2013. The impact of initiatives to limit the advertising of
food and beverage products to children: a systematic review. Obesity Reviews. 14(12).
pp.960-974.
Slining, M. M., Mathias, K. C. and Popkin, B. M., 2013. Trends in food and beverage sources
among US children and adolescents: 1989-2010. Journal of the Academy of Nutrition
and Dietetics. 113(12). pp.1683-1694.
Jung, H.S . and Yoon, H. H., 2012. The effects of emotional intelligence on counterproductive
work behaviors and organizational citizen behaviors among food and beverage
employees in a deluxe hotel. International Journal of Hospitality Management. 31(2).
pp.369-378.
Chriqui, J. F., Pickel, M. and Story, M., 2014. Influence of school competitive food and
beverage policies on obesity, consumption, and availability: a systematic review. JAMA
pediatrics. 168(3). pp.279-286.
Speers, S. E., Harris, J. L. and Schwartz, M. B., 2011. Child and adolescent exposure to food and
beverage brand appearances during prime-time television programming. American
journal of preventive medicine. 41(3). pp.291-296.
Rao, J. and McClements, D. J., 2012. Impact of lemon oil composition on formation and
stability of model food and beverage emulsions. Food chemistry. 134(2). pp.749-757.
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