Food & Beverage Operations Management : Report
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Added on 2020-06-05
Food & Beverage Operations Management : Report
Added on 2020-06-05
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Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the characteristics of food production and food and beverage service systems..11.2 Discuss factors affecting recipes and menu for specific systems.....................................21.3 Compare the cost and staffing implications for different systems...................................21.4 Justify the suitability of systems for particular food and beverage outlets......................4TASK 2............................................................................................................................................42.1 Discuss the use of financial statements in food and beverage operations........................42.2 Demonstrate the use of cost and pricing processes..........................................................52.3 Analyse the purchasing process........................................................................................6M2...........................................................................................................................................7TASK 3............................................................................................................................................73.1 Compile food and beverage menu for a hospitality event................................................73.2 Justify the selection and suitability of recipes for menu..................................................8M3...........................................................................................................................................8TASK 4............................................................................................................................................94.1 Plan a food and beverage service for a hospitality event within an agreed budget..........94.2 Implement the planned service maintaining standards of quality and health, safety andsecurity.................................................................................................................................104.3 Evaluate factors to determine the success of the service, making recommendation forimprovement.........................................................................................................................11D2.........................................................................................................................................11D3.........................................................................................................................................12CONCLUSION..............................................................................................................................12REFRENCES.................................................................................................................................13
INTRODUCTIONFood and beverages is one of the best alternate in the hospitality industry as it is anessential to earn more profits as well as generate revenues in better manner. This is a mostimportant sector because it focusses on quality and excellence. There are number oforganisations who deals in hospitality industry including hotels and restaurants. Their main focuson productions of quality food & beverages and their operations in an appropriate manner. Theorganisation selected for this assignment is “Thank God it’s Friday” , it is well known for itsunique dining and bar side facilities. This report highlights the characteristics of range of foodproduction systems as well as various factors that affects the service systems. There are certainroles and uses of financial statements as well as there are number of issues and options that isused in costing process. Food and beverage service plan will also be formulated by theorganisation. TASK 11.1 Discuss the characteristics of food production and food and beverage service systemsIt is the nature of customers that they get attracted towards the organisation system thatdelivers high quality food products so that they get satisfied with the services provided by them.TGI Friday's is a well-established hospitality industry that supply quality food item to theirpeople and hence manager have to inculcate certain feature of food production and beverageservice system that are discussed below: Cultivation process: It is the first step that involve carrying out the cropping process thatis performed by farmer to supply raw materials to the market place. Chopping and slicing step: In accordance to this stage input products are chopped inorder to make final product or item. It is the responsibility of Chef to run this process. Curing process: In this process important ingredients to the food stuff so that tasty fooditem could be produced (Davis and et. al, 2013). After carrying out the initial step there is proper service system that has been discussedbelow: Buffet service system: In this system food items are displayed on the table so thatcustomers have choice to consume any food stuff of their choice and wish. 1
English service system: In this, the food stuffs are presented in distinctive and attractivemanner to the customers so that they get attracted towards it and enjoy the services. Cafeteria service system: This is considered as most traditional process of supplyingfood items to their customers in which several food items are displayed to the customersand they are free to select and consume in accordance to their need and availability. 1.2 Discuss factors affecting recipes and menu for specific systemsThere are number of elements that are present which directly affect the recipes and menuof the hotel industry. Amongst all the purchasing capacity of the customers are considered themajor factor that impact this system. It is directly linked with the price, if the hotel charges highprice for the food items than the demand for the same will be diminished and vice versa. Somefactors that impact the menu and instruction of specific systems are illustrated below: Current demands of the customers: The consumers keep on changing their preferencesin market place, therefore it become necessary for the TGI Friday to examine all thecurrent factors in order to take the decisions effective and efficiently. Economic conditions: There are some changes that take place in economic condition ofthe country that is directly linked with demand and supply concept that is prevailing inthat situation (Mahalik and Nambiar, 2010). Hence, TGI Friday have to continuouslystudy these conditions and work accordingly. Size of the family: This factor has the huge impact on the recipe and menu system. Thereis different level of families that is present in the society that are small, nuclear and largefamily. As the demand for the food items is directly related to the size number of thefamily. For example, the order placed by the nuclear family will be different from thedemand of food items by the large sized family. TGI Friday have to consider this aspectand make decisions accordingly. Religious factors: Different people follow their distinctive belief or religion as itdetermines the feeding habits of the people. For example, TGI Friday also offervegetarian food products along with non veg stuff. 1.3 Compare the cost and staffing implications for different systemsNature of productionProcessMeaningCost system Staff system 2
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