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Food & Beverage Operations Management Assignment - Marriott Hotels & Resorts

   

Added on  2020-10-23

12 Pages4157 Words381 Views
Food & Beverage OperationsManagement

Table of ContentsFood & Beverage Operations Management.....................................................................................1INTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Characteristics of food production and food and beverage service systems.........................11.2 Factors affecting recipes and menu for specific systems......................................................21.3 Compare the cost and staffing implications for different systems........................................31.4 Suitability of systems for particular food and beverage outlets............................................3TASK 2............................................................................................................................................42.1 Use of financial statements in food and beverage operations...............................................42.2 Demonstrate the use of cost and pricing processes...............................................................42.3 Analyse the purchasing process............................................................................................5TASK 3............................................................................................................................................53.1 Compile food and beverage menu for a hospitality event.....................................................53.2 Justify the selection and suitability of recipes for menu.......................................................7TASK 4............................................................................................................................................84.1 Plan a food and beverage service with budget......................................................................84.2 Standards of quality hospitality events and health, safety and security................................84.3 Factors to determine the success of the service....................................................................8CONCLUSION................................................................................................................................9REFERENCES .............................................................................................................................10

INTRODUCTIONFood and beverages are the most significant elements in hospitality industry in fact theycan be refer as compliments of each other which offers a wide scope to make earn good profitswith the excellence and quality. Marriott Hotels & Resorts is chain of five star hotels across theworld which offers a quality food to their guests. In this report the food and beverages operationmanagement will be covered including characteristics, recipe and menu for specific systems, costand staffing implications, suitability of systems, finance, cost and pricing, selection andsuitability of menu, plan for food and beverages, maintenance standards, success factors.Marriott Hotels & Resorts is a flagship of Marriott International which is an Americanmultinational diversified hospitality company which manages and franchises a broad range ofhotels and lodging facilities. It was founded by J. Willard Marriott and Alice Marriott almost 91years ago in the year 1927. In present time the the organization owned more than 6500properties in 127 countries including United Kingdom (Davisand et. al., 2013). TASK 11.1 Characteristics of food production and food and beverage service systemsAs being a catering catering manager of Marriott Hotels & Resort one should observe thesafety production and services. There are so many food producers who experiments with theirfood products and delivers an outstanding new innovative item. The food and beveragescomprises of various activities which are involve in the food production. The hotel and cateringservices are categorized according to their size and function in the industry with their diversenature (Mahalik and Nambiar, 2010). The food production system of the Marriott Hotels andResorts evaluated on the behalf of its best quality food services with the selection of ingredientsand seasonal nutrition and quality food products. The hotel should be concentrated towards thesafety and quality of of eatery items and therefore, the food production system must consists offollowing characteristics such as – it has a major contribution towards the economy of thecountry, it also promotes a diverse food culture because there are various kind of food habits indistinct regions of the country they have some kind of speciality in their food. As there are manystates in a country but they all are diverse like there are some particular kind of food which isrelated to that area only because of reason like like the weather condition, farming soil andother kind of natural effects. This diversification is promoted on the hospitality industry as itprovides these small things at one place. It provides a delight to the customers with saviourcuisine and fulfils their needs by offering them a pleasure of food that aid to satisfy theirrequirements. The world dis revolving because there is nothing which stays permanent but that is1

the reason of innovation and that is for food industry too. It never sustains on place because thecustomer also need a better flavour which can give guests a new taste to please their demands asfood taste is dynamic and keep changing. The demands are kinetics that make one to able to putmore efforts to serve a better quality and tastes with a new extinguish dish items (Massoud andet. 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 servinga part of the food and rest leave it to the choice of clients as this make more comfortable forselection 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 systemsMarriott Hotels and Resorts offers a huge variety of food choices in menu and theproduction systems. It consists of a large range of ingredients and additional products in its foodproduction, there are various services which are opted by the hotel according to the customerpreferences. Before any food item is produced and served to the guests a menu takes a place toselect a their choice of food and they can order any kind of delight. When it comes to preparemenu and recipes then there are some factors that impacts on the menu planning that can includesuch aspects -Financial resources – As financial resources are required to provide the eatery which arementioned in the menu as Marriott is a big brand that can offers a lavish relishes cause it has ahuge pool of finance. But the small or medium scale restaurants may don't have the enoughresource 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 themare offering only French or Italian cuisine so they only include that particular food. There aresome restaurants which offers multi cuisine food and Marriott is one of them. It is for them toestablish a variety food (Slack, Chambers and Johnston, 2010).Skilled chef – There are some dishes which need to cooked by the special andexperienced 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 toinnovate and explore more. If Marriott fails to innovate then it would no longer to be a lastdestination for the food lovers as it would lost the reputation among the clients just like it maylosses its tastes. So one should try to evolve the new experiments to sustain in the market andinclude the delights in the menu and analyse what can make its menu different from others. 2

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